Starwood Hotels & Resorts Worldwide, Inc. ® is one of the leading hotel and leisure companies in the world with approximately 1100 properties in more than 100 countries and 155,000 employees at its owned and managed properties. Starwood ®Hotels is a fully integrated owner, operator and franchisor of hotels and resorts with the following internationally renowned brands: St. Regis®, The Luxury Collection®, Sheraton®, Westin®, Four Points®, W®, Le Meridien® and the recently announced AloftSM and ElementSM Hotels. Starwood Hotels also owns Starwood Vacation Ownership, Inc., one of the premier developers and operators of high quality vacation interval ownership resorts. For more information, please visit www.starwoodhotels.com
Sheraton Grand Doha Resort & Convention Hotel, Doha, Qatar
Food & Beverage production - Culinary
The Executive Chef is responsible for directing the food preparation, production, control and quality for all food outlets and banquet facilities at hotel as well as overseeing the day-to-day culinary operations, including training, supervising of associates.
AVERAGE % OF TIME
30% Responsible for enhancing the food product that is presented to guests. Make changes that respond to the marketplace and to guests’ needs, both present and anticipated. Recommend changes to the food product. Use market research to develop new products.
20% Responsible for maintaining quality of food product and ensuring consistency in food delivery and standards.
15% Provide support of a specialist nature to the Executive Committee, particularly to the EAM i/c of F&B and the Food & Beverage Manager. Work in support of team goals and measures effectiveness through the Food & Beverage profit and service performance of the hotel.
15% Responsible for the selection, training and development of the personnel within the department. Able to exercise hire and fire discretion within Starwood’s policies. Oversee divisional matters as they relate to federal, state and local employment and civil rights laws.
10% Control the elements that determine profit and loss. Responsible for all major operating expenses. Set margins and manage the business against projections. Make decisions that relate to profit and loss. Responsible for the financial management of the operation.
10% Give direction and be responsible for the implementation of plans. Monitor effectiveness and introduce changes in response to the marketplace. Set targets, plan and schedule work and performance indicators that are typically productivity and efficiency measures.
In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions:
• Consult with the Director, Catering/Convention Services and Outlet Managers on a weekly basis as well as with other departments as necessary.
• Participate in long range planning.
• Participate, support and make recommendations for ongoing hotel programs with continuous improvement in networking.
3 Year degree or Diploma in Culinary
15 years experience out of which at least 3 years in similar position in a 5 ** hotel of high repute.
Experience in handling a multi-national team
Exposure to the latest culinary trends