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Executive Culinary Director

2 weeks ago

Doha, Baladīyat ad Dawḩah, Qatar Minor International Full time
Job Description

You will be responsible for the efficient running of the kitchen in line with Tivoli brand standards, whilst meeting guest and owner expectations.

Key Responsibilities
  1. Serving High-Quality Food

The Chef de Cuisine is responsible for managing the assigned kitchen as an independent unit, ensuring maximum guest satisfaction while operating within established guidelines.

Menu Planning and Design

Plan menus and design plating presentations for each dish to provide exceptional culinary experiences for guests.

Kitchen Management

Coordinate kitchen staff, assist them as required, and enforce best practices for safety and sanitation in the kitchen.

Staff Training and Development

Hire and train staff to prepare and cook all menu items, ensuring they meet the highest quality standards.

Inventory Management

Conduct regular stocktakes and place orders as needed to maintain optimal inventory levels.

Culinary Innovation

Create new recipes to regularly update the menu and keep track of new trends in the industry.

Feedback and Quality Control

Incorporate feedback from restaurant staff and patrons to make improvements or resolve issues, maintaining the highest level of quality and service.

Requirements
  • Experience

Minimum 3 years experience as a Chef de Cuisine or 2 years as Sous Chef with Greek Cuisine knowledge in a hotel or restaurant of good standards; preferably with experience in luxury international brands.

Qualifications

Qualification in Kitchen Production or Management is an advantage, along with comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards.

Skills

Basic Computer Skills in MS Office and Recipe Maintenance System are preferred, along with the ability to thrive in a high-pressure environment with creative, innovative thinking.