project manager

marketing executive

commis chef

demi chef de partie

restaurant manager

culinary manager

Hilton

<div>Administration Coordinator (Culinary) - Waldorf Astoria Doha Lusail
An Administration Coordinator (Culinary) will coordinate, oversee and perform administrative support for the Culinary Director and Culinary department, and serve as the primary point of operational and administrative contact. 
 
What will I be doing?
As Administration Coordinator, you will provide excellent administrative support to department and other managers, as assigned. Specifically, a Administration Coordinator will perform the following tasks to the highest standards:
<ul><li>Manage the Departmental schedule</li>
<li>Handle all calls and appointments, courteously and promptly</li>
<li>Provide accurate management of all documentation and maintain a systematic filing system</li>
<li>Assist with the coordination of special projects, including scheduling and follow-up</li>
<li>Arrange accommodation and flights for the Manager business travel</li>
<li>Any other ad hoc tasks as requested by Manager(s)</li>
<li>Excellent ability to multi-task and remain calm under pressure</li>
<li>Strong follow up and excellent attention to detail</li>
<li>Ability to consistently meet deadlines</li>
<li>Working knowledge of computers in a Window environment with emails Microsoft Word, Excel and related printers and equipment</li>
<li>Excellent interpersonal skills to communicate with all levels of management and employees</li>
<li>Excellent organizational skills</li>
<li>Administer payroll records and vacation schedules for culinary colleagues</li>
<li>Assist with the scheduling of chefs in all kitchens</li>
<li>Assist with recruiting of culinary employees through candidate assessment and pre- screening</li>
<li>Coordinate departmental trainings, seminars and competitions</li>
<li>Assist with food costing and development of menu items in both restaurants and banquets</li>
<li>Prepare and update Food Hygiene and Health &amp; Safety records</li>
<li>Read, sort and route incoming mail and interoffice documents</li>
<li>Compose and distribute correspondence and memoranda, reports, documents, forms and other printed materials</li>
<li>Set up, organize and maintain correspondence files and other departmental records so that they are easily retrievable by department members</li>
<li>Order, distribute and coordinate inventory office supplies as required</li>
<li>Maintain and organize in a professional manner, personal workspace and shared department spaces such as copy and supply rooms</li>
<li>Coordinate departmental and management team meetings</li>
<li>Communicate company policies, procedures and processes as applicable</li>
<li>Attend training classes to increase knowledge of software programs, company information, time management, or other skills as required</li>
<li>Create, compose, and edit technical and/or administrative correspondence and documentation; screen and evaluate incoming and outgoing correspondence and prepare responses as appropriate.</li>
<li>Assist stewarding department with administrative duties as needed</li>
</ul>What are we looking for?
A Administration Coordinator serving Hilton brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow;<ul><li>
A passion for providing great service</li><li>
Organized and accurate in every respect</li><li>
Ability to multi-task efficiently while still meeting deadlines</li><li>
Proficiency with computers and computer programs, including Microsoft Office, Outlook, PowerPoint, Excel</li><li>
Tertiary qualifications, or other collegiate-level degree, not required but preferred</li><li>
Demonstrated ability to build effective internal and external hotel relationships</li></ul>
What is it like working for Hilton?
The future of hospitality is bright at Hilton: a leading global hospitality company with a diverse portfolio of world-class brands. Dedicated to filling the earth with the light and warmth of hospitality, we have welcomed more than 3 billion guests in our more than 100-year history. Hilton is proud to have an award-winning workplace culture, and we are consistently named among one of the World&rsquo;s Best Workplaces.
We support the mental and physical wellbeing of all Team Members, so they can Thrive, thanks to innovative programs and benefits such as workplace flexibility, career growth and development, and our Go Hilton Team Member Travel discount program. Hilton prioritizes understanding and integrating our Team Members&rsquo; unique perspectives and voices&mdash;along with those of our Guests, Owners, Suppliers, and Partners&mdash;to cultivate a diverse and inclusive environment for all. Check out the Hilton Careers blog and Instagram to learn more about what it&rsquo;s like to be on Team Hilton!
We are an equal opportunity employer and value diversity at our company. We will ensure that qualified individuals with protected disabilities are provided reasonable accommodation to participate in the job application or interview process, to perform essential job functions of his or her role, and to receive other benefits and privileges of employment. Please</div>

Administration Coordinator (Culinary) - Waldorf Astoria Doha Lusail

Marriott International

<div>
 
 Additional Information
 
 
 
 
 Job Number
 
 26024221
 
 
 
 Job Category
 
 Food and Beverage &amp; Culinary
 
 
 
 Location
 
 Sheraton Grand Doha Resort &amp; Convention Hotel, Al Corniche Street, Doha, Qatar, Qatar,VIEW ON MAP
 
 
 
 Schedule
 
 Full Time
 
 
 
 Located Remotely?
 
 N
 
 
 
 Position Type
 
 Management
 
 
 
 Job Summary
 
 
 
 Functions as the strategic business leader of the property&rsquo;s overall culinary operation. Position oversees the development and implementation of departmental strategies and verifies implementation of all service strategy and brand initiatives. This position validates that the culinary operation meets the brand&rsquo;s customer needs, verifies associate satisfaction and focuses on growing revenues and maximizing the financial performance of the department. Creates and executes comprehensive strategies across the property while verifying products and services not only meet but exceed the expectations of customers and associates, while also achieving a positive return on investment.
 
 
 
 CANDIDATE PROFILE
 
 
 
 
 Education And Experience
 
 
 
 <ul>
 <li>
 High school diploma or GED; 6 years&rsquo; 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&rsquo; experience in the culinary, food and beverage, or related professional area.
 
 
 </li>
 </ul>
 
 Preferred Requirements
 
 
 
 <ul>
 <li>
 Degree or diploma in Culinary Arts or equivalent.
 </li>
 <li>
 Proficiency as an Executive Chef at a property or restaurant of similar size, scope, quality achievements.
 
 
 </li>
 </ul>
 
 CORE WORK ACTIVITIES
 
 
 
 
 Skills And Knowledge
 
 
 
 <ul>
 <li>
 Customer and Personal Service - Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.
 </li>
 <li>
 Management of Financial Resources - Determining how money will be spent to get the work done, and accounting for these expenditures.
 </li>
 <li>
 Administration and Management - Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources.
 </li>
 <li>
 Applied Business Knowledge - Understanding market dynamics, enterprise level objectives and important aspects of the company&rsquo;s business to accurately diagnose strengths and weaknesses, anticipate opportunities and risks, identify issues, and develop strategies and plans. Aligning individual and team actions with strategies and plans to drive business results.
 </li>
 <li>
 Management of Material Resources - Obtaining and seeing to the appropriate use of equipment, facilities, and materials needed to do certain work.
 
 
 </li>
 </ul>
 
 Leading Culinary Team
 
 
 
 <ul>
 <li>
 Develops strategies and executes activities to drive financial results, guest satisfaction, human capital index and market share as successfully reported in various culinary metrics.
 </li>
 <li>
 Drives revenues and improves profitability of culinary operations.
 </li>
 <li>
 Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; and leads by example.
 </li>
 <li>
 Encourages and builds mutual trust, respect, and cooperation among team members.
 </li>
 <li>
 Serves as a role model to demonstrate appropriate behaviors.
 </li>
 <li>
 Verifies that regular, on-going communication occurs in all areas of culinary operations (e.g., pre-meal briefings, staff meetings, culinary team).
 </li>
 <li>
 Establishes and maintains open, collaborative relationships with direct reports and entire food &amp; beverage team.
 </li>
 <li>
 Validates direct reports also establish and maintain open, collaborative relationships with their team.
 </li>
 <li>
 Develops a culinary operating strategy that is aligned with the brand&rsquo;s business strategy and leads its execution.
 </li>
 <li>
 Maintains a constant awareness of market trends and introduces new food and beverage products to meet or exceed customer expectations, generate increased revenue, and maintain a competitive position in the market.
 
 
 </li>
 </ul>
 
 Developing and Maintaining Culinary Goals
 
 
 
 <ul>
 <li>
 Provides leadership to hotel management teams to successfully implement culinary initiatives and programs; Assists hotels in improving food product and presentation.
 </li>
 <li>
 Sets expectations and expected results and holds culinary leadership team accountable for demonstrating desired outcome.
 </li>
 <li>
 Reviews financial reports and statements to determine how Food and Beverage cost / revenue is performing against budget.
 </li>
 <li>
 Makes recommendations for Capital Expenditure funding of food and beverage and culinary equipment and renovations in accordance with brand business strategy.
 </li>
 <li>
 Works with Culinary leadership team to determine areas of concern and develops strategies to improve the department&rsquo;s financial performance.
 </li>
 <li>
 Establishes challenging, realistic and obtainable goals to guide operation and performance.
 </li>
 <li>
 Strives to improve service performance through guest satisfaction survey.
 </li>
 <li>
 Validates quality and quantity standards for market lists are completed for the location.
 </li>
 <li>
 Knowledge of purchasing, inventory controls, supplies and equipment.
 </li>
 <li>
 Review standard recipe file for food items, to include sales history, sales mix, actual costs, par stock, and production time.
 
 
 </li>
 </ul>
 
 Developing and Maintaining Budgets
 
 
 
 <ul>
 <li>
 Develops and manages discipline budget.
 </li>
 <li>
 Monitors the department&rsquo;s actual and projected sales to verify revenue goals are met or exceeded and opportunities are identified and addressed.
 </li>
 <li>
 Focuses on maintaining profit margins without compromising quality, guest or associate satisfaction.
 </li>
 <li>
 Responsible for controlling and analyzing, quality levels of production and presentation, along with payroll, operating, and food costs.
 </li>
 <li>
 Collaborates with the Finance &amp; purchasing team to determine the minimum and maximum food par stocks. Monitors daily food costs in each outlet and follows up on fluctuations, and co-ordinates with Food and Beverage Controller on costs and potential.
 
 
 </li>
 </ul>
 
 Ensuring Exceptional Customer Service
 
 
 
 <ul>
 <li>
 Provides services that are above and beyond for customer satisfaction and retention.
 </li>
 <li>
 Reviews findings from guest satisfaction results with culinary team and validates appropriate corrective action is taken.
 </li>
 <li>
 Reviews guest satisfaction results and other data to identify areas of improvement.
 </li>
 <li>
 Empowers associates to provide excellent guest service.
 </li>
 <li>
 Verifies food safety and hygiene standards are being followed without deviation.
 
 
 </li>
 </ul>
 
 Managing and Conducting Human Resource Activities
 
 
 
 <ul>
 <li>
 Recruits and develops talent.
 </li>
 <li>
 Drives associate satisfaction
 </li>
 <li>
 Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
 </li>
 <li>
 Coaches and supports culinary leadership team to effectively manage wages, food &amp; beverage cost and controllable expenses (e.g., kitchen supplies, uniforms, etc.).
 </li>
 <li>
 Hires culinary leadership team members who demonstrate strong functional expertise, creativity and entrepreneurial leadership to meet the business needs of the operation.
 </li>
 <li>
 Sets goals and expectations for direct reports using the performance review process and holds staff accountable for successful performance.
 </li>
 <li>
 Brings issues to the attention of Human Resources as necessary.
 </li>
 <li>
 Verifies associates are treated fairly and equitably.
 </li>
 <li>
 Coaches team by providing specific feedback to improve performance.
 
 
 </li>
 </ul>
 
 Collaboration
 
 
 
 <ul>
 <li>
 Keeps executives, peers, and subordinates informed and updated on relevant information promptly.
 </li>
 <li>
 Works with the Property Manager and Sustainability Champion on sustainability projects, ensuring responsible sourcing with clear guidelines for section heads and validating data capture.
 </li>
 <li>
 Collaborates with property leaders on renovation projects and CAPEX planning.
 </li>
 <li>
 Implements the global food.
 
 
 </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.
 
 
 
 When you join the Sheraton family, you become a member of its global community. We&rsquo;ve been a place to gather and connect since 1937. At Sheraton, associates create a sense of belonging in more than 400 communities around the world. We invite, we welcome, and we connect guests through engaging experiences and thoughtful service. If you&rsquo;re a team player who is excited to deliver a meaningful guest experience, we encourage you to explore your next career opportunity with Sheraton. Join us on our mission to be &lsquo;The World&rsquo;s Gathering Place&rsquo;. In joining Sheraton Hotels &amp; Resorts, 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>

Director of Culinary

Qatar Airways

<div>
 Job title
 
 
 Manager Culinary Standards (Arabic Cuisine)
 
 
 Ref #
 
 
 231433
 
 
 Location
 
 
 Qatar - Doha
 
 
 Job family
 
 
 Corporate &amp; Commercial
 
 
 <ul>
 <li>
 Closing date: 31-Mar-2026
 
 
 </li>
 </ul>
 At Qatar Airways, we blend precision, creativity and efficiency to ensure every meal served meets the highest standards of quality, taste and presentation.
 
 
 From sourcing premium ingredients to seamless coordination with airline operations, our team works behind the scenes to create unforgettable dining moments for travelers worldwide.
 
 
 If you have passion for food, service and innovation, this is your opportunity to make a difference in the skies!
 
 
 Join our Catering Services Team and be part of the force behind delivering world-class inflight dining experience!
 
 
 
 
 About The Role
 
 
 
 
 In this role, you will be responsible for ensuring that all menu planning&mdash;across both food and beverage elements&mdash;meets Qatar Airways&rsquo; high-quality standards. This includes leading the development and integration of authentic Arabic cuisine across multiple regional styles (Levantine, Gulf, North African, and Middle Eastern) to elevate the inflight dining experience.
 
 
 You will manage the process and delivery of Qatar Airways&rsquo; culinary standards across Doha-based catering and the global network of catering partners, ensuring consistency, authenticity, and quality across all routes. You will maintain a global perspective on food and beverage trends, with a strong focus on the evolution of Arabic culinary traditions and modern interpretations, ensuring all suppliers possess the capability to deliver these standards.
 
 
 As part of your role, your responsibilities will be inclusive of, but not limited to the following:
 
 
 <ul>
 <li>
 Lead the formulation of the company&rsquo;s product development strategy, ensuring alignment with business goals, customer expectations, and feedback&mdash;while embedding authentic Arabic culinary identity into menu concepts and offerings
 </li>
 <li>
 Develop new sourcing opportunities, including suppliers specializing in Arabic ingredients and products, to enhance product consistency, authenticity, and cost efficiency across the network.
 </li>
 <li>
 Build and deliver robust Food and Beverage Plans, maximizing product development with a focus on integrating Arabic and international cuisines, and elevating inflight fine dining experiences through authentic flavors adapted for high-altitude performance.
 </li>
 <li>
 Maintain and communicate menu planning structures and timelines, ensuring consistency in food and beverage services system wide&mdash;particularly in the representation of Arabic culinary elements across routes.
 </li>
 <li>
 Provide creative direction for the overall culinary program, leading new menu development, concept refinement, and sourcing&mdash;especially for modern Arabic culinary concepts and regionally inspired dining experiences.
 </li>
 <li>
 Develop, test, and evaluate products based on industry best practices, ensuring Arabic dishes meet high operational, sensory, and quality standards suitable for inflight service.
 </li>
 <li>
 Create, implement, and uphold Culinary SOPs, including food safety, storage, recipe development, production procedures, and execution standards&mdash;ensuring that authentic Arabic dishes adhere to halal, safety, and airline regulatory requirements.
 
 
 </li>
 </ul>
 
 Be part of an extraordinary story
 
 
 
 Your skills. Your imagination. Your ambition. Here, there are no boundaries to your potential and the impact you can make. You&rsquo;ll find infinite opportunities to grow and work on the biggest, most rewarding challenges that will build your skills and experience. You have the chance to be a part of our future, and build the life you want while being part of an international community.
 
 
 Our best is here and still to come. To us, impossible is only a challenge. Join us as we dare to achieve what&rsquo;s never been done before.
 
 
 Together, everything is possible.
 
 
 
 Qualifications
 
 
 
 
 About You
 
 
 
 <ul>
 <li>
 Bachelor&rsquo;s degree in Hotel Management, Culinary Arts, or equivalent, with at least 8 years of hands on culinary experience, including demonstrable expertise in Arabic cuisine across multiple regional styles (Levantine, Gulf, North African, and Middle Eastern).
 </li>
 <li>
 Deep knowledge of global cuisines, Arabic culinary traditions, techniques, and food trends, preferably within the airline catering industry, with the ability to apply authentic flavors while adapting dishes for high altitude food performance.
 </li>
 <li>
 Proven ability to design and develop inflight menus that integrate Arabic and international cuisines, balancing taste, presentation, and operational feasibility, while ensuring special dietary requirements, cultural sensitivities, and food allergen management are fully considered.
 </li>
 <li>
 Ability to collaborate with suppliers&mdash;particularly those specializing in Arabic ingredients and products&mdash;to ensure full compliance with airline, halal, and regulatory standards. Strong skills in cost control, budgeting, forecasting, and reporting.
 </li>
 <li>
 A change management champion with the capability to drive culinary transformation, leading the evolution of inflight dining by introducing modern Arabic culinary concepts, sustainable practices, and passenger driven innovation.
 </li>
 <li>
 Excellent spoken and written English skills, with strong negotiation, presentation, and influencing capabilities; Arabic language skills are an added advantage.
 </li>
 <li>
 Leadership and strategic thinking abilities, with a proven track record of leading cross functional and multicultural teams in a fast paced, high volume catering or hospitality environment.
 
 
 </li>
 </ul>
 
 
 About Qatar Airways Group
 
 
 
 
 Our story started with four aircraft. Today, we deliver excellence across 12 different businesses coming together as one. We&rsquo;ve grown fast, broken records and set trends that others follow. We don&rsquo;t slow down by the fear of failure. Instead, we dare to achieve what&rsquo;s never been done before.
 
 
 So, whether you&rsquo;re creating a unique experience for our customers or innovating behind the scenes, every person contributes to our proud story. A story of spectacular growth and determination. Now is the time to bring your best ideas and passion to a place where your ambition will know no boundaries, and be part of a truly global community.
 
 
 
 
 How To Apply
 
 
 
 
 If you&rsquo;re ready to join a progressive team and have a challenging and rewarding career, then apply now by uploading your CV and completing our quick application form.
 
 
 
 
 About Qatar Airways Group
 
 
 
 
 Our story started with four aircraft. Today, we deliver excellence across 12 different businesses coming together as one. We&rsquo;ve grown fast, broken records and set trends that others follow. We don&rsquo;t slow down by the fear of failure. Instead, we dare to achieve what&rsquo;s never been done before.
 
 
 So whether you&rsquo;re creating a unique experience for our customers or innovating behind the scenes, every person contributes to our proud story. A story of spectacular growth and determination. Now is the time to bring your best ideas and passion to a place where your ambition will know no boundaries, and be part of a truly global community.
 
 
 https://aa115.taleo.net/careersection/QA_External_CS/jobapply.ftl?lang=en&amp;job=231433
</div>

Manager Culinary Standards (Arabic Cuisine)

Leisure

We are seeking a highly skilled and creative Head Chef to lead the culinary team of our luxury French casual dine-in restaurant in Doha. The ideal candidate will combine exceptional French culinary expertise with operational leadership, ensuring high-quality dishes, a smooth kitchen workflow, and an outstanding dining experience for guests.Key Responsibilities:Culinary Leadership<ul><li>Oversee all kitchen operations, ensuring consistency, quality, and presentation of all dishes</li><li>Develop and innovate menus aligned with French cuisine and the restaurant&rsquo;s brand</li><li>Maintain high standards of taste, presentation, and portion control</li><li>Ensure the use of fresh, premium ingredients</li></ul>Team Management<ul><li>Recruit, train, and mentor kitchen staff</li><li>Assign kitchen duties, manage schedules, and monitor performance</li><li>Foster a positive and collaborative kitchen environment</li></ul>Operations &amp; Compliance<ul><li>Monitor inventory, manage food costs, and minimize waste</li><li>Ensure compliance with health, hygiene, and safety standards</li><li>Coordinate with front-of-house management for smooth service flow</li><li>Maintain kitchen equipment and oversee maintenance</li></ul>Guest Experience &amp; Quality<ul><li>Ensure consistent quality in all dishes served</li><li>Collaborate with restaurant management to align culinary offerings with guest expectations</li><li>Participate in tasting sessions, menu updates, and seasonal specials</li></ul>Qualifications &amp; Requirements<ul><li>Minimum 7&ndash;10 years of experience as a Head Chef or Sous Chef in French, European or Continental cuisines</li><li>Experience in luxury dining or premium casual-dining concepts preferred</li><li>Strong leadership and team management skills</li><li>Knowledge of food cost control, inventory management, and kitchen operations</li><li>Culinary degree or equivalent professional training preferred</li><li>GCC experience is a plus</li><li>Fluency in English; Arabic is an advantage</li></ul>Job Type: Full-timeApplication Question(s):<ul><li>Please mention your expected salary and expected date of Join</li></ul>Education:<ul><li>Diploma (Required)</li></ul>Experience:<ul><li>Head chef or Sous chef: 7 years (Required)</li></ul>License/Certification:<ul><li>Food Handler (Health Certficate) (Required)</li></ul>

Head chef

The Yard Restaurant 

<ul><li>Ensure Quality: Oversee the preparation and presentation of all dishes to guarantee they meet the restaurant&rsquo;s high standards for taste, quality, and presentation.</li><li>Supervise Kitchen Staff: Manage and mentor kitchen staff, providing guidance, training, and support to ensure a cohesive and efficient team.</li><li>Maintain Standards: Uphold food safety and sanitation regulations, ensuring the kitchen operates in a clean and organized manner.</li><li>Develop Recipes: Contribute to the creation and refinement of recipes and menus, bringing creativity and innovation to the culinary offerings.</li><li>Manage Inventory: Oversee inventory control, including ordering supplies, managing stock levels, and minimizing waste.</li><li>Handle Administrative Tasks: Assist with kitchen-related administrative tasks, such as scheduling, cost management, and maintaining accurate records.</li><li>Resolve Issues: Address and resolve any issues related to food quality, staff performance, or operational challenges promptly and professionally.</li><li>Experience: Proven experience as a Sous Chef or in a similar role within a high-end restaurant or luxury dining environment.</li><li>Culinary Skills: Strong culinary skills with extensive knowledge of various cooking techniques and cuisines.</li><li>Leadership: Excellent leadership and team management abilities, with a track record of successfully training and motivating kitchen staff.</li><li>Organization: Exceptional organizational and multitasking skills, with the ability to thrive in a fast-paced and high-pressure environment.</li><li>Food Safety: Thorough understanding of food safety and sanitation practices.</li><li>Education: Relevant culinary qualifications or certifications are preferred.</li></ul>Job Type: Full-timeWork Location: In person

Kitchen Sous Chef

Vogue Hospitality

1. Kitchen Leadership &amp; Management<ul><li>Lead, supervise, and manage all kitchen staff including Sous Chefs, Chef de Parties, Cooks, and Kitchen Assistants.</li><li>Provide training, coaching, and performance evaluations for kitchen team members.</li><li>Develop staff schedules to ensure optimal productivity and coverage.</li><li>Foster a positive, professional, and safety-focused work environment.</li></ul>2. Menu Planning &amp; Development<ul><li>Design and develop innovative, seasonal, and cost-effective menus.</li><li>Create standardized recipes with accurate portion control and plating guidelines.</li><li>Incorporate current food trends while maintaining brand standards.</li><li>Adjust menus based on customer feedback, food costs, and availability of ingredients.</li></ul>3. Food Quality &amp; Presentation<ul><li>Ensure all dishes meet high standards of taste, quality, and presentation.</li><li>Maintain consistency in food preparation and portion sizes.</li><li>Conduct regular quality checks before service.</li><li>Oversee plating and final presentation of dishes.</li></ul>4. Cost Control &amp; Budgeting<ul><li>Manage food costs and kitchen labor expenses within budget.</li><li>Monitor portion control and minimize waste.</li><li>Conduct inventory management and stock control.</li><li>Negotiate with suppliers to secure quality ingredients at competitive prices.</li></ul>5. Inventory &amp; Purchasing<ul><li>Oversee ordering of food supplies and kitchen equipment.</li><li>Maintain proper stock rotation (FIFO method).</li><li>Ensure accurate inventory records.</li><li>Build and maintain relationships with vendors and suppliers.</li></ul>6. Health, Safety &amp; Compliance<ul><li>Ensure compliance with food safety standards and local health regulations.</li><li>Maintain kitchen cleanliness and sanitation standards.</li><li>Enforce HACCP procedures and workplace safety policies.</li><li>Prepare for and manage health inspections.</li></ul>7. Operational Oversight<ul><li>Coordinate with restaurant management for smooth daily operations.</li><li>Manage banquet and special event catering requirements.</li><li>Ensure efficient kitchen workflow and service timing.</li><li>Oversee maintenance of kitchen equipment.</li></ul>8. Financial &amp; Administrative Duties<ul><li>Prepare reports on food costs, sales performance, and labor expenses.</li><li>Assist in setting pricing strategies for menu items.</li><li>Participate in budgeting and forecasting.</li><li>Manage payroll and staffing budgets.</li></ul>9. Customer &amp; Brand Engagement<ul><li>Interact with guests when necessary to gather feedback.</li><li>Maintain brand consistency and culinary identity.</li><li>Represent the establishment in culinary events or media when required.</li></ul>10. Continuous Improvement<ul><li>Stay updated on culinary trends and innovations.</li><li>Introduce new cooking techniques and menu enhancements.</li><li>Conduct regular staff training sessions.</li><li>Evaluate and improve kitchen processes.</li></ul>Job Type: Full-timePay: From QAR5,000.00 per month

Executive Chef

<div>
 
 Additional Information
 
 
 
 
 Job Number
 
 26026115
 
 
 
 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
 
 
 
 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>
 <li>
 Attends daily Banquet Event meetings to review culinary requirements.
 </li>
 <li>
 Checks the quality of raw and cooked food products to ensure that standards are met.
 </li>
 <li>
 Assists in developing, designing, or creating new applications, ideas, relationships, systems, or products, including artistic contributions.
 </li>
 <li>
 Ensures compliance with all Food &amp; Beverage policies, standards and procedures.
 </li>
 <li>
 Estimates daily Banquet Event Order production needs.
 </li>
 <li>
 Follows proper handling and right temperature of all food products.
 </li>
 <li>
 Maintains food preparation handling and correct storage standards.
 </li>
 <li>
 Manages BEO process including menu development, pricing, tracking and ordering.
 </li>
 <li>
 Manages food quantities and plating requirements for all banquet functions.
 </li>
 <li>
 Plans food quantities and plating requirements for all banquet functions.
 </li>
 <li>
 Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
 </li>
 <li>
 Recognizes superior quality products, presentations and flavor.
 </li>
 <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>
 <li>
 Communicates regularly with employees to ensure performance expectations are clear.
 </li>
 <li>
 Encourages and builds mutual trust, respect, and cooperation among team members.
 </li>
 <li>
 Ensures and maintains the productivity level of employees.
 </li>
 <li>
 Ensures employees understand expectations and parameters.
 </li>
 <li>
 Ensures property policies are administered fairly and consistently.
 </li>
 <li>
 Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
 </li>
 <li>
 Identifies the educational needs of others, develops formal educational or training programs or classes, and teaching or instructing others.
 </li>
 <li>
 Leads shifts while personally preparing food items and executing requests based on required specifications.
 </li>
 <li>
 Serves as a role model to demonstrate appropriate behaviors.
 </li>
 <li>
 Supervises and coordinates activities of cooks and workers engaged in food preparation.
 </li>
 <li>
 Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.
 </li>
 <li>
 Supervises banquet kitchen shift operations.
 </li>
 <li>
 Utilizes an "open door" policy to identify and address employee problems or concerns.
 </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>
 </ul>
 
 Maintaining Culinary Goals
 
 
 
 <ul>
 <li>
 Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
 </li>
 <li>
 Develops specific goals and plans to prioritize, organize, and accomplish your work.
 </li>
 <li>
 Manages to achieve or exceed budgeted goals.
 
 
 </li>
 </ul>
 
 Ensuring Exceptional Customer Service
 
 
 
 <ul>
 <li>
 Empowers employees to provide excellent customer service.
 </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>
 Provides services that are above and beyond for customer satisfaction and retention.
 </li>
 <li>
 Responds effectively to guest problems and complaints.
 
 
 </li>
 </ul>
 
 Managing and Conducting Human Resource Activities
 
 
 
 <ul>
 <li>
 Conducts training when appropriate.
 </li>
 <li>
 Ensures employees are cross-trained to support successful daily operations.
 </li>
 <li>
 Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs).
 </li>
 <li>
 Ensures disciplinary procedures and documentation support the Peer Review Process.
 </li>
 <li>
 Participates in training staff on menu items including ingredients, preparation methods and unique tastes.
 </li>
 <li>
 Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
 </li>
 <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>
 <li>
 Attends and participates in all pertinent meetings.
 </li>
 <li>
 Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
 
 
 </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>

Sous Chef

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