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Executive Chef – Italian Cuisine

4 hours ago

Doha, Baladīyat ad Dawḩah, Qatar Wyndham Hotels & Resorts Full time

Wyndham Grand Doha West Bay Beach is now looking for an Executive Chef - Italian cuisine to join their team

SUMMARY

The Executive Chef – Italian cuisine oversees all kitchen activities, crafting genuine, seasonal menus (handmade pasta, risottos) while supervising team members, inventory, expenses, and strict food safety standards to guarantee exceptional, inventive Italian dining experiences that enhance the guest experience.

Key responsibilities:

  • Design, develop, and execute seasonal menus featuring authentic Italian dishes, including house-made pastas, regional specialties, risottos, antipasti, and desserts, while incorporating modern twists and sustainable ingredients.
  • Oversee all kitchen operations, including food preparation, cooking, plating, and presentation to ensure consistency, quality, and adherence to recipes.
  • Manage inventory, order supplies, and liaise with vendors to source premium Italian imports (e.g., olive oils, cheeses, cured meats) and local seasonal produce while controlling food costs and minimizing waste.
  • Lead, train, mentor, and schedule a team of sous chefs, line cooks, and kitchen staff, fostering a positive and collaborative environment.
  • Ensure compliance with health, safety, and sanitation standards (e.g., HACCP), conduct regular inspections and training.
  • Collaborate with front-of-house management on service execution, special events, and private dining experiences.
  • Monitor portion control, costing, and profitability to meet budget goals.
  • Innovate specials and respond to guest feedback to enhance the dining experience.

Managing And Conducting Administrative Activities:

  • Must be able to effectively communicate, with all levels of Team members and guests in an attentive, friendly, courteous and service oriented manner.
  • Must be effective at listening to, understanding, and clarifying concerns raised by Team members and guests.
  • Must be able to multitask and prioritize to meet deadlines.
  • Approach all encounters with guests and Team members in an attentive, friendly, courteous and service-oriented manner.
  • Attend all hotel required meetings and trainings.
  • Participate in Manager on Duty coverage as required.
  • Maintain regular attendance in the company's compliance training.
  • Is conscious of his/her example role and maintain high standards of personal appearance and attitude.
  • Maximize efforts towards productivity, identify problem areas and assist in implementing solutions.
  • Be a representative of the brand's service culture.

Leading culinary team:

  • Set clear expectations by meeting daily with Production Management team to communicate daily issues.
  • Promote a professional and disciplined work environment.
  • Ensure all kitchen teams are aware of expectations in their roles and support/coach/lead & motivate them accordingly.
  • Ensure proper scheduling of all kitchen team members.
  • Promote Healthy and Safe work practices at all times.
  • Ensure all required assured safe catering requirements are met.
  • Conduct daily walk through of hotel kitchens and accompanying areas to ensure proper cleanliness.
  • Strive to improve all food preparations, presentations & menu selections.
  • Manages all functions of the Food Production and Stewarding operations to achieve the optimum departmental profit.
  • Manages all functions of the Food Production and Stewarding operations to achieve the optimum quality level of food production and sanitation.
  • Oversees special events and special food promotions.
  • Make recipes and maintain up-dated and accurate costing of all dishes prepared and sold in the Food and Beverage operation.
  • Develops and writes standard recipes.
  • Develop new dishes and products.
  • Take steps to ensure that outstanding culinary technical skills are maintained.

Food cost, control and storage:

  • Controls and analysis, on an on-going basis, the level of the following:
  • Sales
  • Costs
  • Issuing food
  • Quality and presentation of food products
  • Condition and cleanliness of facilities and equipment
  • Guest satisfaction
  • Marketing

Managing and conducting activities with other departments:

  • Develops with the Human Resources Manager training plans, develops training material in accordance with WHR guidelines and implements training plans for the Food Production employees and other Food and Beverage team members.
  • Develops with the Director of Food and Beverage/F&B Manager popular menus offering guests value for money in accordance with WHR guidelines.
  • Plans and organizes with the Food and Beverage Manager / Restaurants Manager Successful Food and Beverage activities in the hotel and overseas.
  • Attends and participates to other meetings as required by the administrative calendar.
  • Keeps an up-dated Hotel Policies and Procedures file and up-dated files on the following Food Production matters:
  • Recipes
  • Finance
  • Standards
  • Personnel and Training
  • Outlets
  • Promotions
  • Meetings
  • Projects
  • Material and Equipment
  • Miscellaneous
  • Maintain storeroom par level and realize the importance of food turnovers.
  • In conjunction with the Chief Steward, maintain the china, glassware and silver inventories.
  • Sets Food Production and Stewarding goals and develops strategies, procedures and policies.
  • Determines with the Finance Director the minimum and maximum stocks of all food, material and equipment.
  • Sets standards of all food and equipment purchases in accordance with local & Wyndham guidelines.
  • Hold performance reviews with the senior team within the culinary department.

Leadership:

  • Maintaining a business environment based on the Code of Conduct and Company Vision
  • Maintain and enhance the open-door policy to all team members providing advice and guidance when needed in regards to their issues or concerns and/or grievances
  • Responsible for people leadership of direct reports with section heads (recruitment and selection, performance management (Appraisal/PDP), associate development and motivation, counselling / disciplinary issues.
  • Conduct regular coaching sessions/1:1s with direct reports

Human Resources:

  • Ensure that the hotels are fully compliant with WHR people processes and deadlines that govern all Wyndham properties. E.g. WES, Success Matters, Probation reviews etc.
  • Ensure that the administration of the probation review process in your department and ensure that follow-up for all issues is done in timely manner and results of both follow-up and the initial reviews are communicated to all relevant parties
  • Talent Reviews taken place as per the communicated timeline and are live in the business
  • Ensure 100% compliance with all mandatory training for departments; as well as the Departmental Trainers are positively encouraged
  • Control the LTO, Absence and Payroll in your department in conjunction with the HR Leader on property.
  • Manage the WES process culinary and Stewarding department ensure that the follow-up meetings are done, and the team members have timely feedback.
  • Conduct interviews for relevant roles in conjunction with HR
  • Review manning and re-recruitment of all positions in conjunction with HR
  • Ensure that you dine in the Associate restaurant at least three times a week and provide HR Leader on property feedback
  • Support WeCom with quarterly People, Community and Sustainability engagement events

Communication:

  • To conduct or chair regular communication meetings with team(s) and actively participate in relevant business meetings to facilitate effective communication.
  • Conducted documented 121's with all direct reports
  • Share all relevant information with GM & HR in 121's
  • Attend ExCom Meetings
  • Attend Business Review Meeting
  • Quarterly Hotel Meeting

Finance:

  • Plan and track departmental budget
  • Plan and track departmental holidays and lieu days as per the needs of the business
  • Review with the Finance Leader/HR Leader the payroll figures (and challenge the section heads with regards to over spending and casual usage)
  • Ensure that the payroll is submitted to HR on the agreed date

Experience, certification & education:

  • 3-5 years of experience as an Executive Chef or Chef de Cuisine in a high-capacity, fine-dining Italian restaurant or upscale establishment.
  • Extensive knowledge of genuine Italian cuisine, artisan pasta production, wood-fired preparation, and traditional methods.
  • Proven track record of menu creation, budget management, and team guidance in an upscale dining environment.
  • Preferred culinary degree or equivalent certification from a reputable institution.
  • Extensive understanding of food safety laws and sanitation standards.
  • Exceptional skills in organization, communication, and problem-solving.
  • Capability to work adaptable hours, including nights, weekends, and holidays, in a high-stress setting.