Oriental Chef de Cuisine

Mondrian Doha, Morgan Group of Hotels
West Bay Lagoon neighborhood of Doha, capital city of Qatar.
Mondrian Doha will be Morgans Hotel first Hotel in the Middle East, with more in the pipeline.
06 Nov 2016
04 Dec 2016
Attractive Salary and Benefits
Job Level

Oriental Chef

Reporting to: Executive Sous Chef/ Executive Chef

Level: Management

Duties & Functions:

  • Manage a Kitchen Operations in a single food & beverage outlet including menu planning and  costing, organizing special events, developing new dishes, maintaining food quality standards and comprehensive product knowledge.
  • Ensure all daily paperwork is filled out in accordance to company and government guidelines.
  • Demonstrate a high standard of personal appearance and ensure good personal hygiene of all the team.
  • Check all prepared mis en place and food stocks (including dry stores) and replenish as necessary, and inform Executive Sous Chef of any relevant shortages.
  • Be aware of all relevant food suppliers and their products. Be in charge of ordering.
  • Supervise the smooth and efficient service and production of food from the department ensuring all necessary work is completed prior to the commencement of service.
  • To ensure all department staff work hygienically and productively. Ensure that the agreed standards of food preparation and presentation are supervised and adhered to.
  • Control wastage by maintaining the correct stock levels and rotation from dry stores and avoid the over production of food and mis en place.
  • To make sure, in conjunction with your team that all section files and recipes are maintained and updated.
  • Ensure HACCP practices and procedures are always followed and implemented at all times
  • To maintain constant quality control of all food prepared and cooked ensuring it is to the Executive Chef and Restaurant standards.
  • Conducts on the job training sessions with his subordinates

Specific Job Knowledge & Skills:

  • Extensive experience in Arabic Cuisine & Gulf States Cuisine
  • MUST have knowledge of Qatari cuisine
  • Must have knowledge of Food and Beverage preparation techniques, health department rules and regulations
  • GCC experience is must
  • Must have at least 2 years’ experience as chef de cuisine
  • Strong verbal and written communication skills in English and Arabic is must
  • Must have an excellent knowledge of HACCP standards
  • Possess a gracious, friendly, and fun demeanor
  • Ability to multitask, work in a fast paced environment and have a high level attention to detail
  • Maintain positive and productive working relationships with other employees and departments
  • Ability to work independently and to partner with others to promote an environment of teamwork