restaurant manager

chef de cuisine

demi chef de partie

sous chef

chef de cuisine - all day dining Jobs in Doha

chef de cuisine - all day dining

chef de cuisine steakhouse

Marriott International

<div>
 
 Additional Information
 
 
 
 
 Job Number
 
 25186117
 
 
 
 Job Category
 
 Food and Beverage &amp; Culinary
 
 
 
 Location
 
 JW Marriott Marquis City Center Doha, Conference Centre Street, West Bay, Doha, Qatar, Qatar,VIEW ON MAP
 
 
 
 Schedule
 
 Full Time
 
 
 
 Located Remotely?
 
 N
 
 
 
 Position Type
 
 Management
 
 
 
 Job Summary
 
 
 
 Accountable for the quality, consistency and production of the restaurant kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Coordinates menus, purchasing, staffing and food preparation for the property's restaurant. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results.
 
 
 
 CANDIDATE PROFILE
 
 
 
 
 Education And Experience
 
 
 
 <ul>
 <li>
 High school diploma or GED; 4 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; 2 years experience in the culinary, food and beverage, or related professional area.
 
 
 </li>
 </ul>
 
 CORE WORK ACTIVITIES
 
 
 
 
 Ensuring Culinary Standards And Responsibilities Are Met For Restaurant
 
 
 
 <ul>
 <li>
 Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for restaurant.
 </li>
 <li>
 Supervises restaurant kitchen shift operations and ensures compliance with all Food &amp; Beverage policies, standards and procedures.
 </li>
 <li>
 Maintains food preparation handling and correct storage standards.
 </li>
 <li>
 Recognizes superior quality products, presentations and flavor.
 </li>
 <li>
 Plans and manages food quantities and plating requirements for the restaurant.
 </li>
 <li>
 Communications production needs to key personnel.
 </li>
 <li>
 Assists in developing daily and seasonal menu items for the restaurant.
 </li>
 <li>
 Ensures compliance with all applicable laws and regulations regulations.
 </li>
 <li>
 Follows proper handling and right temperature of all food products.
 </li>
 <li>
 Estimates daily restaurant production needs.
 </li>
 <li>
 Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
 </li>
 <li>
 Checks the quality of raw and cooked food products to ensure that standards are met.
 </li>
 <li>
 Determines how food should be presented and creates decorative food displays.
 
 
 </li>
 </ul>
 
 Leading Kitchen Team
 
 
 
 <ul>
 <li>
 Supervises and coordinates activities of cooks and workers engaged in food preparation.
 </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>
 Leads shift teams while personally preparing food items and executing requests based on required specifications.
 </li>
 <li>
 Supervises and manages restaurant kitchen employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees' absence.
 </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>
 Ensuring and maintaining the productivity level of employees.
 </li>
 <li>
 Ensures employees are cross-trained to support successful daily operations.
 </li>
 <li>
 Ensures employees understand expectations and parameters.
 </li>
 <li>
 Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
 
 
 </li>
 </ul>
 
 Establishing and Maintaining Restaurant Kitchen Goals
 
 
 
 <ul>
 <li>
 Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc.
 </li>
 <li>
 Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work.
 </li>
 <li>
 Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.
 </li>
 <li>
 Effectively investigates, reports and follows-up on employee accidents.
 </li>
 <li>
 Knows and implements company safety standards.
 
 
 </li>
 </ul>
 
 Ensuring Exceptional Customer Service
 
 
 
 <ul>
 <li>
 Provides services that are above and beyond for customer satisfaction and retention.
 </li>
 <li>
 Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
 </li>
 <li>
 Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
 </li>
 <li>
 Sets a positive example for guest relations.
 </li>
 <li>
 Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.
 </li>
 <li>
 Empowers employees to provide excellent customer service.
 </li>
 <li>
 Handles guest problems and complaints.
 </li>
 <li>
 Interacts with guests to obtain feedback on product quality and service levels.
 
 
 </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>
 Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes.
 </li>
 <li>
 Manages employee progressive discipline procedures.
 </li>
 <li>
 Participates in the employee performance appraisal process, providing feedback as needed.
 </li>
 <li>
 Uses all available on the job training tools for employees.
 </li>
 <li>
 Assists as needed in the interviewing and hiring of employee team members with appropriate skills.
 
 
 </li>
 </ul>
 
 Additional Responsibilities
 
 
 
 <ul>
 <li>
 Provides information to 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>
 <li>
 Attends and participates in all pertinent meetings.
 
 
 </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.
 
 
 
 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.
 
 
 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>

Chef de Cuisine - Steakhouse

<div>
 
 Additional Information
 
 
 
 
 Job Number
 
 25175216
 
 
 
 Job Category
 
 Food and Beverage &amp; Culinary
 
 
 
 Location
 
 JW Marriott Marquis City Center Doha, Conference Centre Street, West Bay, Doha, Qatar, Qatar,VIEW ON MAP
 
 
 
 Schedule
 
 Full Time
 
 
 
 Located Remotely?
 
 N
 
 
 
 Position Type
 
 Management
 
 
 
 Job Summary
 
 
 
 Accountable for the quality, consistency and production of the restaurant kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Coordinates menus, purchasing, staffing and food preparation for the property's restaurant. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results.
 
 
 
 CANDIDATE PROFILE
 
 
 
 
 Education And Experience
 
 
 
 <ul>
 <li>
 High school diploma or GED; 4 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; 2 years experience in the culinary, food and beverage, or related professional area.
 
 
 </li>
 </ul>
 
 CORE WORK ACTIVITIES
 
 
 
 
 Ensuring Culinary Standards And Responsibilities Are Met For Restaurant
 
 
 
 <ul>
 <li>
 Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for restaurant.
 </li>
 <li>
 Supervises restaurant kitchen shift operations and ensures compliance with all Food &amp; Beverage policies, standards and procedures.
 </li>
 <li>
 Maintains food preparation handling and correct storage standards.
 </li>
 <li>
 Recognizes superior quality products, presentations and flavor.
 </li>
 <li>
 Plans and manages food quantities and plating requirements for the restaurant.
 </li>
 <li>
 Communications production needs to key personnel.
 </li>
 <li>
 Assists in developing daily and seasonal menu items for the restaurant.
 </li>
 <li>
 Ensures compliance with all applicable laws and regulations regulations.
 </li>
 <li>
 Follows proper handling and right temperature of all food products.
 </li>
 <li>
 Estimates daily restaurant production needs.
 </li>
 <li>
 Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
 </li>
 <li>
 Checks the quality of raw and cooked food products to ensure that standards are met.
 </li>
 <li>
 Determines how food should be presented and creates decorative food displays.
 
 
 </li>
 </ul>
 
 Leading Kitchen Team
 
 
 
 <ul>
 <li>
 Supervises and coordinates activities of cooks and workers engaged in food preparation.
 </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>
 Leads shift teams while personally preparing food items and executing requests based on required specifications.
 </li>
 <li>
 Supervises and manages restaurant kitchen employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees' absence.
 </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>
 Ensuring and maintaining the productivity level of employees.
 </li>
 <li>
 Ensures employees are cross-trained to support successful daily operations.
 </li>
 <li>
 Ensures employees understand expectations and parameters.
 </li>
 <li>
 Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
 
 
 </li>
 </ul>
 
 Establishing and Maintaining Restaurant Kitchen Goals
 
 
 
 <ul>
 <li>
 Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc.
 </li>
 <li>
 Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work.
 </li>
 <li>
 Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.
 </li>
 <li>
 Effectively investigates, reports and follows-up on employee accidents.
 </li>
 <li>
 Knows and implements company safety standards.
 
 
 </li>
 </ul>
 
 Ensuring Exceptional Customer Service
 
 
 
 <ul>
 <li>
 Provides services that are above and beyond for customer satisfaction and retention.
 </li>
 <li>
 Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
 </li>
 <li>
 Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
 </li>
 <li>
 Sets a positive example for guest relations.
 </li>
 <li>
 Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.
 </li>
 <li>
 Empowers employees to provide excellent customer service.
 </li>
 <li>
 Handles guest problems and complaints.
 </li>
 <li>
 Interacts with guests to obtain feedback on product quality and service levels.
 
 
 </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>
 Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes.
 </li>
 <li>
 Manages employee progressive discipline procedures.
 </li>
 <li>
 Participates in the employee performance appraisal process, providing feedback as needed.
 </li>
 <li>
 Uses all available on the job training tools for employees.
 </li>
 <li>
 Assists as needed in the interviewing and hiring of employee team members with appropriate skills.
 
 
 </li>
 </ul>
 
 Additional Responsibilities
 
 
 
 <ul>
 <li>
 Provides information to 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>
 <li>
 Attends and participates in all pertinent meetings.
 
 
 </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.
 
 
 
 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.
 
 
 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>Additional Information 
Job Number25186117 
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 
Accountable for the quality, consistency and production of the restaurant kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Coordinates menus, purchasing, staffing and food preparation for the property's restaurant. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results. 
CANDIDATE PROFILE 
Education and Experience
<ul><li>High school diploma or GED; 4 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; 2 years experience in the culinary, food and beverage, or related professional area.</li></ul> 
CORE WORK ACTIVITIES 
Ensuring Culinary Standards and Responsibilities are Met for Restaurant
<ul><li>Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for restaurant.</li></ul>
<ul><li>Supervises restaurant kitchen shift operations and ensures compliance with all Food &amp; Beverage policies, standards and procedures.</li></ul>
<ul><li>Maintains food preparation handling and correct storage standards.</li></ul>
<ul><li>Recognizes superior quality products, presentations and flavor.</li></ul>
<ul><li>Plans and manages food quantities and plating requirements for the restaurant.</li></ul>
<ul><li>Communications production needs to key personnel.</li></ul>
<ul><li>Assists in developing daily and seasonal menu items for the restaurant.</li></ul>
<ul><li>Ensures compliance with all applicable laws and regulations regulations.</li></ul>
<ul><li>Follows proper handling and right temperature of all food products.</li></ul>
<ul><li>Estimates daily restaurant production needs.</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>Checks 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 creates decorative food displays.</li></ul> 
Leading Kitchen Team
<ul><li>Supervises and coordinates activities of cooks and workers engaged in food preparation.</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>Leads shift teams while personally preparing food items and executing requests based on required specifications.</li></ul>
<ul><li>Supervises and manages restaurant kitchen employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees' absence.</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>Ensuring and maintaining the productivity level of employees.</li></ul>
<ul><li>Ensures employees are cross-trained to support successful daily operations.</li></ul>
<ul><li>Ensures employees understand expectations and parameters.</li></ul>
<ul><li>Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.</li></ul> 
Establishing and Maintaining Restaurant Kitchen Goals
<ul><li>Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc.</li></ul>
<ul><li>Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work.</li></ul>
<ul><li>Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.</li></ul>
<ul><li>Effectively investigates, reports and follows-up on employee accidents.</li></ul>
<ul><li>Knows and implements company safety standards.</li></ul> 
Ensuring Exceptional Customer Service
<ul><li>Provides services that are above and beyond for customer satisfaction and retention.</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>Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.</li></ul>
<ul><li>Sets a positive example for guest relations.</li></ul>
<ul><li>Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.</li></ul>
<ul><li>Empowers employees to provide excellent customer service.</li></ul>
<ul><li>Handles guest problems and complaints.</li></ul>
<ul><li>Interacts with guests to obtain feedback on product quality and service levels.</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>Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes.</li></ul>
<ul><li>Manages employee progressive discipline procedures.</li></ul>
<ul><li>Participates in the employee performance appraisal process, providing feedback as needed.</li></ul>
<ul><li>Uses all available on the job training tools for employees.</li></ul>
<ul><li>Assists as needed in the interviewing and hiring of employee team members with appropriate skills.</li></ul> 
Additional Responsibilities
<ul><li>Provides information to 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>
<ul><li>Attends and participates in all pertinent meetings.</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>

Banyan Tree

<div>Company Description 
&quot;Why work for Banyan Tree Doha? 
Be a part of the mosaic team, located in the heart of Mushaireb, Banyan Tree Doha offers an urban retreat that blends unparalleled luxury with modern comfort and architectural marvels. Our property offers a unique blend of Eastern and Western hospitality in an atmosphere of timeless elegance that goes beyond comfortable and stylish rooms, with unmatched sea and city views. 
Job Description 
<ul><li>
Creates and presents the dishes in line with cooking instructions and supervisor's instructions</li><li>
Adapts work to fluctuations in level of activity, to special events and particular guests</li><li>
Helps receive deliveries and tidies food items according to storage guidelines</li><li>
Support Chef de Partie or Demi Chef de Partie in the daily operation and work</li><li>
Work according to the menu specifications by the Chef de Partie or Demi Chef de Partie</li><li>
Control food stock and food cost in section</li><li>
Ensures the equipment used remains in good condition</li></ul> 

Qualifications 
<ul><li>
Vocational diploma in food &amp; beverage studies and/or anyone eager to work in the sector regardless of their educational background, pending validation of their skills and motivations</li><li>
Minimum of 3 year of cuisine experience, preferably in the luxury setting lifestyle resort.</li><li>
Ability to work effectively in a team environment and take initiative</li><li>
Prefereably with Italian Restaurant experience</li></ul></div>

Commis I

Andaz

<div><div>Summary<div>
Duties and responsibilities related to the Sous Chef &ndash; All Day Dining role:<ul><li>
Assist the Chef de Cuisine in managing the daily operations of the high-volume All Day Dining restaurant, covering Breakfast, Lunch, and Dinner services.</li><li>
Supervise the preparation, setup, and maintenance of extensive buffets, ensuring food is constantly replenished, fresh, and visually appealing throughout the service.</li><li>
Oversee the execution of the &agrave; la carte menu, ensuring consistency in taste, portion size, and presentation standards.</li><li>
Lead, schedule, and train the kitchen brigade (Demi Chefs, Commis), managing their performance and ensuring a smooth workflow during peak rush hours.</li><li>
Strictly monitor food waste and manage production levels to control food costs, particularly regarding buffet leftovers.</li><li>
Enforce all HACCP and food safety regulations, conducting daily hygiene checks of the kitchen, buffet lines, and storage areas.</li><li>
Manage the ordering and inventory of ingredients, ensuring stock levels are adequate for the high volume of guests without over-ordering.</li><li>
Handle guest requests and dietary requirements (e.g., gluten-free, allergens) promptly and professionally during service.</li></ul></div></div><div>
Qualifications<div><ul><li>
Minimum 2 years work experience as Sous Chef or 4 years as Chef de Partie in a hotel or large restaurant with good standards</li><li>
Balance of creativity, precision and leadership with an emphasize on guest interaction</li><li>
Excellent knowledge of modern dishes and cooking techniques</li><li>
Strong organizational and multitasking skills</li><li>
Ability to lead and mentor a young team</li><li>
Preferably with experience in luxury international brands</li><li>
Qualification in Kitchen Production or Management will be an advantage</li><li>
Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential</li><li>
Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.</li></ul></div></div></div>

SOUS CHEF - ALL DAY DINING

HUNDRED GROUP

Your RoleAs Chef de Partie, you&rsquo;ll take ownership of a specific section of the kitchen, ensuring every dish meets our high standards of flavor, presentation, and consistency. You&rsquo;ll work closely with the Sous Chef and Head Chef to execute a menu that complements our specialty coffee offerings and seasonal ingredients.Key Responsibilities<ul><li>Prepare and present dishes with precision and creativity</li><li>Manage mise en place and maintain section readiness throughout service</li><li>Uphold food safety and hygiene standards (HACCP compliance)</li><li>Collaborate with the team to ensure smooth kitchen operations</li><li>Train and mentor junior kitchen staff</li><li>Contribute ideas for menu development and daily specials</li></ul>What We&rsquo;re Looking For<ul><li>Minimum 3 years of experience in a similar role in a caf&eacute;, bistro, or restaurant</li><li>Strong knowledge of modern cooking techniques and international cuisine</li><li>Passion for food, coffee culture, and hospitality</li><li>Ability to work under pressure in a fast-paced environment</li><li>Team player with a positive, proactive attitude</li><li>Culinary diploma or equivalent experience preferred</li></ul>Job Types: Full-time, PermanentExperience:<ul><li>CDP: 3 years (Required)</li></ul>

CHEF DE PARTIE

PULLMAN

<div>Company Description 
Join a hotel that is a member of the Accor network, whose group brings together more than 45 brands, 5,500 hotels, 10,000 restaurants and lifestyle destinations. Here, we believe in you and what you bring to the table. There are many opportunities for development and advancement. Every gesture, every smile, every action, contributes to creating a positive and memorable impact for our customers, our colleagues and also for our planet. Together, we embody the vision of responsible hospitality.
Take the opportunity to become a Heartist&reg;, and let your heart guide you in this world where life beats faster. 
Job Description 
The Chef De Cuisine is responsible for assisting all aspects of the kitchen and ensure that everything is running smoothly, from purchasing and inventory management to training and development of employees.
The Chef De Cuisine may also be involved in developing new menu items or specials, as well as creating marketing materials to promote these offerings and ensuring a quality product for our guests.
KEY ROLES &amp; RESPONSIBILITIES<ul><li>
To ensure consistency and highest quality in food taste, presentation and appropriate food temperature for food served in all kitchens.</li><li>
Ensure the quality and cleanliness of all food display to the minimum standards of the company.</li><li>
Ensures maximum creativity in all food displays.</li><li>
Ensures that all kitchens follow the company&rsquo;s grooming standards.</li><li>
Maintaining and improving the kitchen service and product operations to maximize profit while maintaining a high degree of guest satisfaction.</li><li>
Monitoring and maintaining stock levels required for all services.</li><li>
Ensuring that good kitchen practices are maintained by example and by instruction.</li><li>
Creating, maintaining and enhancing effective working relationships.</li><li>
Provide training for all employees on all aspects of the departmental operating procedures.</li><li>
Ensure that purchasing, receiving and all storage are efficiently handled and that the goods purchased conform to the hotel&rsquo;s specification.</li><li>
Follow HACCP guidelines and ensure that employee comply with HACCP guidelines.</li></ul> 

Qualifications 
<ul><li>
Minimum of 2 years of experience as a Chef De Cuisine or in a similar leadership role</li><li>
Culinary degree or equivalent professional training from a recognized institution</li><li>
Proven track record of menu development, kitchen management, and team leadership</li><li>
Strong knowledge of food safety and hygiene standards, including HACCP principles</li><li>
Excellent understanding of budgeting, forecasting, menu costing, and inventory management</li><li>
Demonstrated ability to train and develop culinary team members</li><li>
Outstanding organizational and time management skills</li><li>
Creativity and innovation in culinary techniques and flavor combinations</li><li>
Excellent communication skills, both verbal and written</li></ul> 

Additional Information 
Our commitment to Diversity &amp; Inclusion:
We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.
Why work for Accor?
We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor&rsquo;s limitless possibilities. 
By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/
Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS</div>

Chef de Cuisine

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