Head Chef

_**Job Purpose**:_

Under the general guidance of the Food & Beverage Director and within the limits of established Hostmark policies and procedures, is responsible for the planning and organization of the Kitchen, to ensure the prompt delivery of services while ensuring that all sanitation, safety, and security measures are taken.
- **Duties & Responsibilities**:_
- Administrates and supervises the Kitchen Department.
- Coordinates the delivery of all food services to the guest and staff.
- Prepares all food related projects including banquets, room service, dining room, and special parties.
- Supervises the preparation of all food items, ensuring the highest level of guest satisfaction by providing quality guest service.
- Establishes standards and enforces rules for cleanliness and sanitation ensuring facilities are clean, in good repair and well maintained.
- Maintains control and condition of all equipment, furnishings, fixtures and facilities in the Kitchen.
- Conducts such functions as interviewing, orientation, hiring, performance appraisals, coaching, counseling, training and disciplinary actions, to ensure appropriate staffing and productivity. Consults with Food & Beverage Director, other department heads, Personnel Manager and General Manager as appropriate.
- Maintains appropriate standards of conduct, dress, hygiene, uniforms, appearance and posture of Kitchen employees.
- Conducts comprehensive weekly departmental meetings to include review of procedures and events, which warrant special handling and detailed information.
- Assists the Food & Beverage Director in the creation of outlet menus, daily
- Specials and buffet menus.
- Schedules all department personnel according to demands.
- Identifies training needs, develops formal training plans and implements training sessions.
- Supervises and evaluates all department personnel.
- Conducts semi annual appraisal of all personnel per Hostmark Policy.
- Ensures emergency procedures are practiced and enforced to provide for the security and safety of guests and employees.
- Monitors applicable laws and regulations and ensures compliance.
- Coordinates with Accounting the ordering of all food and supplies.
- Assists Accounting with food and store inventories and maintains appropriate costs.
- Participates in planning and budgeting with the Food & Beverage Director, Controller, and General Manager.
- Cooperates, coordinates, and communicates with other department heads as required.
- Performs all other related duties as assigned by the Food & Beverage Director or General Manager.
- **Minimum Qualifications**:_
- Able to stand for 8 hours
- Good hearing
- Good communication and interpersonal skills
- Command of the language, written and verbal
- Good vision, either natural or corrected Basic mathematical skills for report/forecast preparation and other calculations
- Must be able to work flexible and extended hours
- Must be able to work with mínimal supervision
- Strong organizational skills
- Acute sense of taste is required
- Able to lift 30 kilos

**Salary**: QAR6,000.00 - QAR8,000.00 per month