demi chef de partie

barista

restaurant manager

commis

commis chef

banquet chef

The Cookery Group

A banquet chef prepares high-quality food in bulk for large-scale catering and events like school catering and conferences, overseeing all kitchen operations, managing staff, ensuring food safety and cost control, and collaborating with catering and event operation team to create custom menus and experiences.Key Responsibilities<ul><li>Menu Planning &amp; Execution:Develop and execute menus for various event sizes and types, working within budget and quality guidelines.</li><li>Staff Management:Lead and mentor banquet kitchen staff, ensuring consistent adherence to standard recipes and quality standards.</li><li>Food Production:Oversee all aspects of food preparation, cooking, and plating for large functions, often involving assembly-line or buffet-style settings.</li><li>Logistics &amp; Coordination:Coordinate with operation team to ensure seamless service and guest satisfaction.</li><li>Cost Control:Monitor food costs and inventory, taking action to achieve financial goals and manage resources efficiently.</li><li>Food Safety:Ensure all food handling and preparation meets strict food safety and sanitation standards.</li></ul>Key Skills &amp; Qualities<ul><li>Bulk Cooking Expertise: The ability to cook large volumes of food while maintaining consistency and quality.</li><li>Leadership &amp; Supervision: Strong skills in managing and motivating kitchen staff.</li><li>Organizational Skills: Excellent ability to manage multiple tasks and functions simultaneously, often under pressure.</li><li>Communication: Effective communication with staff and other event stakeholders.</li><li>Adaptability: The flexibility to troubleshoot issues during service and adapt to the dynamic nature of event schedules.</li></ul>Work Environment<ul><li>The role involves hands-on kitchen work for food production and service.</li></ul>Job Type: Full-timePay: QAR6,000.00 - QAR7,500.00 per month

Banquet Chef

The Ned Hotel

<div><div><div><div><h1 class="jobSectionHeader">SOUS CHEF - BANQUETS &amp; OUTSIDE CATERING</h1><div>
The Ned Doha<div><div>
Doha</div><ul><li></li></ul><div>
Competitive</div><ul><li></li></ul><div>
Full time</div></div></div></div></div></div><div> 
Located in the former Ministry of Interior building, The Ned Doha offers seven restaurants, 90 bedrooms, event venues, and Ned&rsquo;s Club, a private members&rsquo; club that gives access to spaces including a rooftop terrace, a health club with spa, gym and 30m outdoor pool. 
Job Purpose:
We are looking for a skilled and passionate Sous Chef &ndash; Banquets &amp; Outside Catering to join our culinary team. This role will focus on delivering outstanding culinary experiences for banquets, private functions, and off-site catering events. You will work closely with the Head Chef to plan menus, oversee operations, and lead the team in creating memorable dining experiences for our guests both inside and outside The Ned Doha. 
Responsibilities:<ul><li>
Support the Head Chef in menu planning, recipe development, and execution for banquets and outside catering events.</li><li>
Lead day-to-day banquet and catering kitchen operations, ensuring efficiency and flawless execution.</li><li>
Supervise, train, and inspire kitchen staff to deliver consistently high-quality food.</li><li>
Ensure excellent taste, presentation, and freshness across large-scale and bespoke menus.</li><li>
Manage inventory, ordering, and logistics for both in-house events and outside catering operations.</li><li>
Uphold strict HACCP, food safety, and sanitation standards at all times.</li><li>
Collaborate with Events, F&amp;B, and service teams to guarantee smooth service and guest satisfaction.</li><li>
Adapt menus and logistics to diverse locations, ensuring high standards are maintained during outside catering services.</li></ul> 
Qualifications:<ul><li>
Culinary degree or professional certification preferred.</li><li>
In-depth understanding of banquet and catering operations, large-scale food preparation, and menu planning.</li><li>
Strong knowledge of food costing, portion control, and quality assurance.</li><li>
Familiarity with food safety regulations and off-site catering procedures.</li></ul> 
Work Experience &amp; Knowledge:<ul><li>
Proven experience in a similar role within luxury hotels, resorts, or large-scale catering companies.</li><li>
Hands-on expertise in banqueting and outside catering for high-profile clients and large gatherings.</li><li>
Ability to manage logistics, transport, and setup for off-site events.</li><li>
Experience working with multicultural teams and delivering diverse cuisines.</li><li>
Strong knowledge of equipment, bulk production techniques, and catering trends.</li></ul> 
Competencies:<ul><li>
Strong leadership and management skills, with the ability to inspire and motivate a team.</li><li>
Excellent communication and interpersonal skills.</li><li>
Exceptional organizational abilities and attention to detail.</li><li>
Adaptability and the ability to thrive in a fast-paced environment.</li><li>
Problem-solving skills and the ability to make quick decisions under pressure.</li><li>
Maintain cleanliness and organization of workstations, adhering to stringent sanitation standards and food safety regulations.</li><li>
Collaborate effectively with team members to ensure smooth workflow during service.</li><li>
Adhere to portion control guidelines and presentation specifications set by senior kitchen staff.</li><li>
Assist in inventory management, stock rotation, and ordering supplies as required.</li><li>
Uphold high standards of food quality, freshness, and taste.</li></ul> 
What&rsquo;s In It for you?<ul><li>
One of the most iconic places to be and work.</li><li>
Amazing learning and development program</li><li>
Discounted rates at The Ned Doha</li><li>
Fantastic career growth opportunities</li></ul> 
At The Ned, we don't just celebrate our diversity, we challenge ourselves to do even better. The Ned is committed to being the best place to work, and ensuring that we have a leading diversity, equity and inclusion programme is central to making that vision a reality. 
Apply today and join us as a Sous Chef &ndash; Banquets &amp; Outside Catering!
#YESYESYES #MakeitHAPPEN #ShowyouCARE #LovewhatYOUDO #LoveTheNed</div></div>

BANQUETS & OUTSIDE CATERING

Marriott International

<div>Additional Information 
Job Number25133653 
Job CategoryFood and Beverage &amp; Culinary 
LocationJW Marriott Marquis City Center Doha, Conference Centre Street, West Bay, Doha, Qatar, Qatar 
ScheduleFull Time 
Located Remotely?N 
Position Type Management<div><div> 
JOB SUMMARY 
Exhibits culinary talents by personally performing tasks while leading the banquet food preparation staff. Assists in coordinating menus, purchasing, scheduling, food preparation and plating for catering events. The individual is responsible for delivering a consistent, high quality product with an appetizing presentation. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. 
CANDIDATE PROFILE 
Education and Experience
<ul><li>High school diploma or GED; 1 years experience in the culinary, food and beverage, or related professional area.</li></ul>
OR
<ul><li>2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 1 year experience in the culinary, food and beverage, or related professional area.</li></ul> 
CORE WORK ACTIVITIES 
Ensuring Culinary Standards and Responsibilities are Met
<ul><li>Assists in determining how food should be presented and creates decorative food displays.</li></ul>
<ul><li>Attends daily Banquet Event meetings to review culinary requirements.</li></ul>
<ul><li>Checks the quality of raw and cooked food products to ensure that standards are met.</li></ul>
<ul><li>Assists in developing, designing, or creating new applications, ideas, relationships, systems, or products, including artistic contributions.</li></ul>
<ul><li>Ensures compliance with all Food &amp; Beverage policies, standards and procedures.</li></ul>
<ul><li>Estimates daily Banquet Event Order production needs.</li></ul>
<ul><li>Follows proper handling and right temperature of all food products.</li></ul>
<ul><li>Maintains food preparation handling and correct storage standards.</li></ul>
<ul><li>Manages BEO process including menu development, pricing, tracking and ordering.</li></ul>
<ul><li>Manages food quantities and plating requirements for all banquet functions.</li></ul>
<ul><li>Plans food quantities and plating requirements for all banquet functions.</li></ul>
<ul><li>Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.</li></ul>
<ul><li>Recognizes superior quality products, presentations and flavor.</li></ul>
<ul><li>Supports procedures for food &amp; beverage portion and waste controls.</li></ul> 
Assisting in Managing Culinary Teams
<ul><li>Communicates production needs to key personnel.</li></ul>
<ul><li>Communicates regularly with employees to ensure performance expectations are clear.</li></ul>
<ul><li>Encourages and builds mutual trust, respect, and cooperation among team members.</li></ul>
<ul><li>Ensures and maintains the productivity level of employees.</li></ul>
<ul><li>Ensures employees understand expectations and parameters.</li></ul>
<ul><li>Ensures property policies are administered fairly and consistently.</li></ul>
<ul><li>Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.</li></ul>
<ul><li>Identifies the educational needs of others, develops formal educational or training programs or classes, and teaching or instructing others.</li></ul>
<ul><li>Leads shifts while personally preparing food items and executing requests based on required specifications.</li></ul>
<ul><li>Serves as a role model to demonstrate appropriate behaviors.</li></ul>
<ul><li>Supervises and coordinates activities of cooks and workers engaged in food preparation.</li></ul>
<ul><li>Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.</li></ul>
<ul><li>Supervises banquet kitchen shift operations.</li></ul>
<ul><li>Utilizes an &quot;open door&quot; policy to identify and address employee problems or concerns.</li></ul>
<ul><li>Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.</li></ul> 

Maintaining Culinary Goals
<ul><li>Achieves and exceeds goals including performance goals, budget goals, team goals, etc.</li></ul>
<ul><li>Develops specific goals and plans to prioritize, organize, and accomplish your work.</li></ul>
<ul><li>Manages to achieve or exceed budgeted goals.</li></ul> 
Ensuring Exceptional Customer Service
<ul><li>Empowers employees to provide excellent customer service.</li></ul>
<ul><li>Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.</li></ul>
<ul><li>Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.</li></ul>
<ul><li>Provides services that are above and beyond for customer satisfaction and retention.</li></ul>
<ul><li>Responds effectively to guest problems and complaints.</li></ul> 
Managing and Conducting Human Resource Activities
<ul><li>Conducts training when appropriate.</li></ul>
<ul><li>Ensures employees are cross-trained to support successful daily operations.</li></ul>
<ul><li>Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs).</li></ul>
<ul><li>Ensures disciplinary procedures and documentation support the Peer Review Process.</li></ul>
<ul><li>Participates in training staff on menu items including ingredients, preparation methods and unique tastes.</li></ul>
<ul><li>Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.</li></ul>
<ul><li>Trains employees in safety procedures.</li></ul> 
Additional Responsibilities
<ul><li>Analyzes information and evaluating results to choose the best solution and solve problems.</li></ul>
<ul><li>Attends and participates in all pertinent meetings.</li></ul>
<ul><li>Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.</li></ul></div><div> 
</div>At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.
Marriott Hotels strive to elevate the art of hospitality, innovating at every opportunity while keeping the comfort of the oh-so-familiar all around the globe. As a host with Marriott Hotels, you will help keep the promise of &ldquo;Wonderful Hospitality. Always.&rdquo; by delivering thoughtful, heartfelt, forward-thinking service that upholds and builds upon this living legacy. With the name that&rsquo;s synonymous with hospitality the world over, we are proud to welcome you to explore a career with Marriott Hotels. In joining Marriott Hotels, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you. 
<div>
</div><div>JW Marriott is part of Marriott International's luxury portfolio and consists of more than 100 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes our associates come first. Because if you&rsquo;re happy, our guests will be happy. JW Marriott associates are confident, innovative, genuine, intuitive, and carry on the legacy of the brand&rsquo;s namesake and company founder, J.Willard Marriott. Our hotels offer a work experience unlike any other, where you&rsquo;ll be part of a community and enjoy true camaraderie with a diverse group of co-workers. JW creates opportunities for training, development, recognition and most importantly, a place where you can pursue your passions in a luxury environment with a focus on holistic well-being. Treating guests exceptionally starts with the way we take care of our associates. That&rsquo;s The JW Treatment&trade;. In joining JW Marriott, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.</div></div></div>

Sous Chef-Banquets

Aspire Global Human Resources

We are Hiring!An exciting opportinity to join a Luxury Pre-Opening Hotel in Kuwait for the following positions:<ul><li>Pastry Chef</li><li>Chef de Partie - Pastry</li><li>Commis Chef - Pastry</li><li>Commi Chef- Banquet</li><li>Sous Chef</li><li>Chef De Partie</li><li>Demi Chef De Partie</li><li>Steward</li><li>Commi 1, 2, 3</li></ul>Candidates should have 5 star Hotel experienceMail your application to connect@aspireglobal-hr.comJob Type: Full-time

Culinary Department for Luxury Hotel in Kuwait

<div>Additional Information 
Job Number25144510 
Job CategoryFood and Beverage &amp; Culinary 
LocationThe Westin Doha Hotel &amp; Spa, Salwa Road, Doha, Qatar, Qatar 
ScheduleFull Time 
Located Remotely?N 
Position Type Management<div><div> 
JOB SUMMARY 
Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Assists in supervising all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing) as applicable. 
CANDIDATE PROFILE 
Education and Experience
<ul><li>High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area.</li></ul>
OR
<ul><li>2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area.</li></ul> 
CORE WORK ACTIVITIES 
Assisting in Leading Kitchen Operations for Property
<ul><li>Provides direction for all day-to-day operations.</li></ul>
<ul><li>Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.</li></ul>
<ul><li>Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.</li></ul>
<ul><li>Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.</li></ul>
<ul><li>Encourages and builds mutual trust, respect, and cooperation among team members.</li></ul>
<ul><li>Serving as a role model to demonstrate appropriate behaviors.</li></ul>
<ul><li>Ensures property policies are administered fairly and consistently.</li></ul>
<ul><li>Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.</li></ul>
<ul><li>Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.</li></ul>
<ul><li>Solicits employee feedback, utilizes an &quot;open door&quot; policy and reviews employee satisfaction results to identify and address employee problems or concerns.</li></ul>
<ul><li>Supervises and coordinates activities of cooks and workers engaged in food preparation.</li></ul>
<ul><li>Demonstrate new cooking techniques and equipment to staff.</li></ul> 
Setting and Maintaining Goals for Culinary Function and Activities
<ul><li>Develops and implements guidelines and control procedures for purchasing and receiving areas.</li></ul>
<ul><li>Establishes goals including performance goals, budget goals, team goals, etc.</li></ul>
<ul><li>Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.</li></ul>
<ul><li>Manages department controllable expenses including food cost, supplies, uniforms and equipment.</li></ul>
<ul><li>Participates in the budgeting process for areas of responsibility.</li></ul>
<ul><li>Knows and implements the brand's safety standards.</li></ul> 
Ensuring Culinary Standards and Responsibilities are Met
<ul><li>Provides direction for menu development.</li></ul>
<ul><li>Monitors the quality of raw and cooked food products to ensure that standards are met.</li></ul>
<ul><li>Determines how food should be presented, and create decorative food displays.</li></ul>
<ul><li>Recognizes superior quality products, presentations and flavor.</li></ul>
<ul><li>Ensures compliance with food handling and sanitation standards.</li></ul>
<ul><li>Follows proper handling and right temperature of all food products.</li></ul>
<ul><li>Ensures employees maintain required food handling and sanitation certifications.</li></ul>
<ul><li>Maintains purchasing, receiving and food storage standards.</li></ul>
<ul><li>Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.</li></ul> 
Ensuring Exceptional Customer Service
<ul><li>Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.</li></ul>
<ul><li>Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.</li></ul>
<ul><li>Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.</li></ul>
<ul><li>Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.</li></ul>
<ul><li>Interacts with guests to obtain feedback on product quality and service levels.</li></ul>
<ul><li>Responds to and handles guest problems and complaints.</li></ul>
<ul><li>Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations.</li></ul>
<ul><li>Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.</li></ul> 
Managing and Conducting Human Resource Activities
<ul><li>Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.</li></ul>
<ul><li>Ensures employees are treated fairly and equitably.</li></ul>
<ul><li>Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations.</li></ul>
<ul><li>Administers the performance appraisal process for direct report managers.</li></ul>
<ul><li>Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition.</li></ul>
<ul><li>Observes service behaviors of employees and provides feedback to individuals and or managers.</li></ul>
<ul><li>Manages employee progressive discipline procedures for areas of responsibility.</li></ul>
<ul><li>Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.</li></ul> 
Additional Responsibilities
<ul><li>Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.</li></ul>
<ul><li>Analyzes information and evaluating results to choose the best solution and solve problems.</li></ul></div><div> 
</div>At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.
At Westin, we are committed to empowering guests to regain control and enhance their well-being when they need it most while traveling, ensuring they can be the best version of themselves. To achieve the brand mission of becoming the preeminent wellness brand in hospitality, we need passionate and engaged associates to bring the brand&rsquo;s unique programming to life. We want our associates to embrace their own well-being practices both on and off property. You are the ideal Westin candidate if you are passionate; you are active and take pride in how you maintain your well-being; you are optimistic; you are adventurous. Be where you can do your best work, begin your purpose, belong to an amazing globalteam, and become the best version of you.</div></div>

Executive Sous Chef - Banquet

<div>
 
 Additional Information
 
 
 
 
 Job Number
 
 25139156
 
 
 
 Job Category
 
 Food and Beverage &amp; Culinary
 
 
 
 Location
 
 Al Samriya Doha Autograph Collection, Al Shahaniya, Doha, Qatar, Qatar,VIEW ON MAP
 
 
 
 Schedule
 
 Full Time
 
 
 
 Located Remotely?
 
 N
 
 
 
 Position Type
 
 Management
 
 
 
 Job Summary
 
 
 
 Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Assists in supervising all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing) as applicable.
 
 
 
 CANDIDATE PROFILE
 
 
 
 
 Education And Experience
 
 
 
 <ul>
 <li>
 High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area.
 
 
 </li>
 </ul>
 OR
 
 
 <ul>
 <li>
 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area.
 
 
 </li>
 </ul>
 
 CORE WORK ACTIVITIES
 
 
 
 
 Assisting in Leading Kitchen Operations for Property
 
 
 
 <ul>
 <li>
 Provides direction for all day-to-day operations.
 </li>
 <li>
 Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.
 </li>
 <li>
 Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
 </li>
 <li>
 Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
 </li>
 <li>
 Encourages and builds mutual trust, respect, and cooperation among team members.
 </li>
 <li>
 Serving as a role model to demonstrate appropriate behaviors.
 </li>
 <li>
 Ensures property policies are administered fairly and consistently.
 </li>
 <li>
 Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
 </li>
 <li>
 Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
 </li>
 <li>
 Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.
 </li>
 <li>
 Supervises and coordinates activities of cooks and workers engaged in food preparation.
 </li>
 <li>
 Demonstrate new cooking techniques and equipment to staff.
 
 
 </li>
 </ul>
 
 Setting and Maintaining Goals for Culinary Function and Activities
 
 
 
 <ul>
 <li>
 Develops and implements guidelines and control procedures for purchasing and receiving areas.
 </li>
 <li>
 Establishes goals including performance goals, budget goals, team goals, etc.
 </li>
 <li>
 Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.
 </li>
 <li>
 Manages department controllable expenses including food cost, supplies, uniforms and equipment.
 </li>
 <li>
 Participates in the budgeting process for areas of responsibility.
 </li>
 <li>
 Knows and implements the brand's safety standards.
 
 
 </li>
 </ul>
 
 Ensuring Culinary Standards And Responsibilities Are Met
 
 
 
 <ul>
 <li>
 Provides direction for menu development.
 </li>
 <li>
 Monitors the quality of raw and cooked food products to ensure that standards are met.
 </li>
 <li>
 Determines how food should be presented, and create decorative food displays.
 </li>
 <li>
 Recognizes superior quality products, presentations and flavor.
 </li>
 <li>
 Ensures compliance with food handling and sanitation standards.
 </li>
 <li>
 Follows proper handling and right temperature of all food products.
 </li>
 <li>
 Ensures employees maintain required food handling and sanitation certifications.
 </li>
 <li>
 Maintains purchasing, receiving and food storage standards.
 </li>
 <li>
 Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
 
 
 </li>
 </ul>
 
 Ensuring Exceptional Customer Service
 
 
 
 <ul>
 <li>
 Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.
 </li>
 <li>
 Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
 </li>
 <li>
 Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
 </li>
 <li>
 Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.
 </li>
 <li>
 Interacts with guests to obtain feedback on product quality and service levels.
 </li>
 <li>
 Responds to and handles guest problems and complaints.
 </li>
 <li>
 Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations.
 </li>
 <li>
 Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.
 
 
 </li>
 </ul>
 
 Managing and Conducting Human Resource Activities
 
 
 
 <ul>
 <li>
 Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
 </li>
 <li>
 Ensures employees are treated fairly and equitably.
 </li>
 <li>
 Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations.
 </li>
 <li>
 Administers the performance appraisal process for direct report managers.
 </li>
 <li>
 Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition.
 </li>
 <li>
 Observes service behaviors of employees and provides feedback to individuals and or managers.
 </li>
 <li>
 Manages employee progressive discipline procedures for areas of responsibility.
 </li>
 <li>
 Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.
 
 
 </li>
 </ul>
 
 Additional Responsibilities
 
 
 
 <ul>
 <li>
 Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
 </li>
 <li>
 Analyzes information and evaluating results to choose the best solution and solve problems.
 
 
 </li>
 </ul>
 
 At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.
 
 
 
 The Autograph Collection is a growing collection of four and five-star independent hotels, each offering unique and memorable experiences. Each hotel is thoughtfully chosen for its quality, originality, bold character, and ability to offer today&rsquo;s traveler a range of unique experiences suited to their individual sense of style and adventure. All Autograph Collection hotels look to attract The Individualist, the brand's target consumer. The Individualist is someone who uses travel as an opportunity to add to their personal narrative &ndash; in essence they are hand selecting our hotels whether for personal or corporate travel because it is much more than simply a place to rest. In joining Autograph Collection, you join a portfolio of brands with Marriott International.
 
 Be
 
 where you can do your best work,
 
 begin
 
 your purpose,
 
 belong
 
 to an amazing global team, and
 
 become
 
 the best version of you.
</div>

Executive Sous Chef (Al Samriya Autograph Collection)

<div>
 
 Additional Information
 
 
 
 
 Job Number
 
 25144510
 
 
 
 Job Category
 
 Food and Beverage &amp; Culinary
 
 
 
 Location
 
 The Westin Doha Hotel &amp; Spa, Salwa Road, Doha, Qatar, Qatar,VIEW ON MAP
 
 
 
 Schedule
 
 Full Time
 
 
 
 Located Remotely?
 
 N
 
 
 
 Position Type
 
 Management
 
 
 
 Job Summary
 
 
 
 Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Assists in supervising all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing) as applicable.
 
 
 
 CANDIDATE PROFILE
 
 
 
 
 Education And Experience
 
 
 
 <ul>
 <li>
 High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area.
 
 
 </li>
 </ul>
 OR
 
 
 <ul>
 <li>
 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area.
 
 
 </li>
 </ul>
 
 CORE WORK ACTIVITIES
 
 
 
 
 Assisting in Leading Kitchen Operations for Property
 
 
 
 <ul>
 <li>
 Provides direction for all day-to-day operations.
 </li>
 <li>
 Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.
 </li>
 <li>
 Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
 </li>
 <li>
 Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
 </li>
 <li>
 Encourages and builds mutual trust, respect, and cooperation among team members.
 </li>
 <li>
 Serving as a role model to demonstrate appropriate behaviors.
 </li>
 <li>
 Ensures property policies are administered fairly and consistently.
 </li>
 <li>
 Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
 </li>
 <li>
 Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
 </li>
 <li>
 Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.
 </li>
 <li>
 Supervises and coordinates activities of cooks and workers engaged in food preparation.
 </li>
 <li>
 Demonstrate new cooking techniques and equipment to staff.
 
 
 </li>
 </ul>
 
 Setting and Maintaining Goals for Culinary Function and Activities
 
 
 
 <ul>
 <li>
 Develops and implements guidelines and control procedures for purchasing and receiving areas.
 </li>
 <li>
 Establishes goals including performance goals, budget goals, team goals, etc.
 </li>
 <li>
 Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.
 </li>
 <li>
 Manages department controllable expenses including food cost, supplies, uniforms and equipment.
 </li>
 <li>
 Participates in the budgeting process for areas of responsibility.
 </li>
 <li>
 Knows and implements the brand's safety standards.
 
 
 </li>
 </ul>
 
 Ensuring Culinary Standards And Responsibilities Are Met
 
 
 
 <ul>
 <li>
 Provides direction for menu development.
 </li>
 <li>
 Monitors the quality of raw and cooked food products to ensure that standards are met.
 </li>
 <li>
 Determines how food should be presented, and create decorative food displays.
 </li>
 <li>
 Recognizes superior quality products, presentations and flavor.
 </li>
 <li>
 Ensures compliance with food handling and sanitation standards.
 </li>
 <li>
 Follows proper handling and right temperature of all food products.
 </li>
 <li>
 Ensures employees maintain required food handling and sanitation certifications.
 </li>
 <li>
 Maintains purchasing, receiving and food storage standards.
 </li>
 <li>
 Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
 
 
 </li>
 </ul>
 
 Ensuring Exceptional Customer Service
 
 
 
 <ul>
 <li>
 Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.
 </li>
 <li>
 Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
 </li>
 <li>
 Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
 </li>
 <li>
 Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.
 </li>
 <li>
 Interacts with guests to obtain feedback on product quality and service levels.
 </li>
 <li>
 Responds to and handles guest problems and complaints.
 </li>
 <li>
 Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations.
 </li>
 <li>
 Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.
 
 
 </li>
 </ul>
 
 Managing and Conducting Human Resource Activities
 
 
 
 <ul>
 <li>
 Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
 </li>
 <li>
 Ensures employees are treated fairly and equitably.
 </li>
 <li>
 Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations.
 </li>
 <li>
 Administers the performance appraisal process for direct report managers.
 </li>
 <li>
 Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition.
 </li>
 <li>
 Observes service behaviors of employees and provides feedback to individuals and or managers.
 </li>
 <li>
 Manages employee progressive discipline procedures for areas of responsibility.
 </li>
 <li>
 Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.
 
 
 </li>
 </ul>
 
 Additional Responsibilities
 
 
 
 <ul>
 <li>
 Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
 </li>
 <li>
 Analyzes information and evaluating results to choose the best solution and solve problems.
 
 
 </li>
 </ul>
 
 At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.
 
 
 
 At Westin, we are committed to empowering guests to regain control and enhance their well-being when they need it most while traveling, ensuring they can be the best version of themselves. To achieve the brand mission of becoming the preeminent wellness brand in hospitality, we need passionate and engaged associates to bring the brand&rsquo;s unique programming to life. We want our associates to embrace their own well-being practices both on and off property. You are the ideal Westin candidate if you are passionate; you are active and take pride in how you maintain your well-being; you are optimistic; you are adventurous.
 
 Be
 
 where you can do your best work,
 
 begin
 
 your purpose,
 
 belong
 
 to an amazing global team, and
 
 become
 
 the best version of you.
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