Culinary Director

1 week ago

Doha, Baladīyat ad Dawḩah, Qatar RAFFLES Full time
About the Position

This is an exciting opportunity to join the Raffles team as a Sous Chef, playing a key role in ensuring the highest standards of food quality and presentation in the kitchen.

Main Responsibilities
  • Work closely with the Executive Chef to develop and implement new menu ideas, ensuring a diverse range of dishes that meet the expectations of our guests.
  • Oversee the day-to-day kitchen operations, ensuring consistency and quality of all dishes.
  • Manage and supervise kitchen staff, providing guidance, training, and support to ensure excellent service delivery.
Food Quality and Safety
  • Ensure all dishes are prepared and presented according to established recipes and presentation standards.
  • Conduct regular quality checks to maintain high standards of food safety, hygiene, and cleanliness in the kitchen.
  • Monitor and manage inventory levels, ensuring proper storage and handling of ingredients.
Career Advancement
  • Assist in recruiting, training, and evaluating kitchen staff, fostering a positive and productive work environment.
  • Provide feedback and coaching to staff to enhance their skills and performance, promoting a culture of continuous improvement.
Operational Effectiveness
  • Assist with the development and implementation of standard operating procedures and policies for kitchen operations.
  • Coordinate with other departments, including front-of-house and management, to ensure smooth and efficient service.
  • Handle administrative tasks such as scheduling, ordering supplies, and managing food costs.
Guest Satisfaction
  • Collaborate with the culinary team to create special menu items and seasonal dishes that enhance the guest dining experience.
  • Address any guest feedback or concerns related to food quality or presentation, ensuring prompt and satisfactory resolution.
Requirements
  • Culinary degree or equivalent qualification in culinary arts required.
  • Minimum of 5 years of experience in a professional kitchen, with at least 2 years in a supervisory or management role.
  • Proven experience in high-end restaurants or luxury hotels is preferred.

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