Chef de Cuisine

From high-octane lobby socialising to events, celebrations, and business conclaves, every venue pulses to the electric Mondrian beat. With food and nightlife venues spread across eight different locations on the property, there is nothing like Mondrian Doha in the entire region. Job Description What do we expect from you? Under the guidance of the Executive Chef, maintain high standards of cuisine, control food costs, and develop menu ideas and budgets. Coordinate, supervise, and direct kitchen operations, ensuring high-quality products and service. Promote the business, reduce employee turnover, manage revenue and payroll budgets, and meet productivity targets while maintaining quality. Ensure compliance with all Food Hygiene and Health & Safety standards. Build an inspired, motivated kitchen team aligned with the vision, creating a vibrant, relaxed, and accessible vibe for a diverse guest mix. How your day looks like? In the absence of the Executive Chef, the Executive Sous Chef assumes full responsibility for the kitchen. Coordinate with third-party partners for smooth operations. Assist in hiring and retaining staff. Respond to guest feedback and maintain company paperwork. Manage budgets and costs across all kitchens. Attend meetings as required when the Executive Chef is unavailable. Supervise food service standards during shifts. Collaborate effectively with staff and other departments. Train new staff members. Promote health, safety, and hygiene standards in the kitchen. Ensure proper logging of food controls and temperatures, and adherence to presentation standards. Complete daily paperwork per guidelines. Use Fourth Hospitality for appraisals and reprimands. Monitor staff punctuality and follow up as needed. Provide courteous, efficient, and professional service. Maintain high personal appearance standards and hygiene. Check and replenish mis en place and stock levels; inform the Executive Sous Chef of shortages. Manage supplier relationships and ordering. Ensure smooth food production and service, liaising with other departments. Supervise hygienic and productive work practices. Control wastage and prevent pilferage by maintaining stock levels and rotation. Assist in achieving food cost targets. Support other kitchen sections as needed. Remain on duty until relieved or discharged by the Executive Sous Chef. Maintain cleanliness of all kitchen areas and storage. Update and maintain section files and recipes. Maintain quality control of all food prepared and cooked. Ensure cool rooms are tidy and ready for daily ordering. Manage health mark documentation. Operate the pass and liaise with restaurant staff to ensure standards. Brief staff on daily responsibilities, menu changes, and standards. Report problems, accidents, or equipment issues. Coordinate with the Executive Chef on special requirements and orders. Qualifications Minimum of 4 years as a Chef de Cuisine in fine dining or upscale steakhouse environments, preferably in a luxury hotel. Preference may be given to female candidates. Culinary diploma or certification, Strong interpersonal and problem-solving skills, Mastery of HACCP standards, Knowledge of Microsoft Windows applications; familiarity with futurelog and other kitchen systems is advantageous.#J-18808-Ljbffr