Executive Chef

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

The Executive Chef will manage all Food & Beverage kitchen operations, including Stewarding, with an emphasis on maintaining hygienic standards and practices, training team members, and overseeing the preparation and presentation of consistent, high-quality food that exceeds guest expectations.

It is not the intent of this Job Description to cover all aspects of the position but to highlight the most important areas of responsibility.

It is not the intent of this Job Description to cover all aspects of the position but to highlight the most important areas of responsibility.

KEY RESPONSIBILITIES

Managing And Conducting Administrative Activities

• Communicate effectively with all levels of team members and guests in an attentive, friendly, courteous, and service-oriented manner.
• Listen actively, understand, and clarify concerns raised by team members and guests.
• Handle assigned tasks efficiently and professionally.
• Multitask and prioritize responsibilities to meet deadlines effectively.
• Approach every interaction with guests and team members in a friendly, attentive, courteous, and service-driven manner.
• Attend all required hotel meetings and training sessions.
• Participate in Manager-on-Duty coverage as assigned.
• Maintain regular attendance and complete all company compliance training.
• Set an example through professional appearance, behavior, and positive attitude at all times.
• Maximize productivity, identify problem areas, and assist in implementing effective solutions.
• Uphold and represent the brand's service culture consistently.
• Maintain high standards of personal appearance, behavior, and attitude, setting a positive example for others.
• Maximize productivity, identify problem areas, and assist in developing and implementing effective solutions.
• Represent and uphold the brand's service culture at all times.

Leading Culinary Team

• Set clear expectations by meeting daily with the Production Management team to communicate operational priorities and address any issues.
• Promote a professional, disciplined, and motivating work environment.
• Ensure all kitchen team members understand their roles and responsibilities; support, coach, lead, and motivate them to achieve excellence.
• Schedule kitchen staff effectively to meet operational and business needs.
• Promote and enforce healthy and safe work practices at all times.
• Comply with and ensure all Assured Safe Catering and food safety requirements are met.
• Conduct daily walkthroughs of all kitchen and related areas to ensure cleanliness, organization, and compliance with hygiene standards.
• Continuously improve food preparation, presentation, and menu selection to enhance quality and guest satisfaction.
• Manage all aspects of Food Production and Stewarding operations to achieve optimum departmental profit and productivity.
• Maintain the highest quality standards in food production, hygiene, and sanitation.
• Oversee the execution of special events, functions, and food promotions.
• Create and maintain accurate, up-to-date recipes and costings for all menu items.
• Develop and document standard recipes and ensure consistent implementation.
• Introduce and innovate new dishes and culinary products aligned with guest expectations and brand standards.
• Maintain and enhance outstanding technical culinary skills through continuous training and professional development.

Food Cost, Control and Storage

• Control and analyze on an ongoing basis the following aspects of operations:

• Sales performance
• Food and operating costs
• Food issuing and portion control
• Quality and presentation of food products
• Condition, maintenance, and cleanliness of all facilities and equipment
• Guest satisfaction levels
• Marketing and promotional effectiveness.

Managing And Conducting Activities with Other Departments

• Develop training plans in coordination with the Training Manager, create training materials in line with WHR guidelines, and implement training programs for Food Production employees and other Food & Beverage team members.
• Collaborate with the F&B Manager to design popular and cost-effective menus that offer guests value for money in accordance with WHR standards.
• Plan and organize successful Food & Beverage activities in coordination with the F&B Manager and Restaurant Manager, both within the hotel and externally.
• Attend and actively participate in meetings as required by the administrative calendar.
• Maintain an up-to-date Hotel Policies and Procedures file, as well as current documentation on the following Food Production areas:
• Recipes
• Finance
• Standards
• Personnel and Training
• Outlets
• Promotions
• Meetings
• Projects
• Material and Equipment
• Miscellaneous
• Maintain storeroom par levels and ensure proper food turnover to minimize waste.
• Coordinate with the Chief Steward to maintain accurate inventories of china, glassware, and silverware.
• Set goals for the Food Production and Stewarding teams and develop strategies, procedures, and policies to achieve them.
• Determine minimum and maximum stock levels for all food, materials, and equipment in coordination with the Finance Director.
• Establish standards for all food and equipment purchases in compliance with local and Wyndham guidelines.
• Conduct regular performance reviews with senior members of the culinary department to assess progress and provide feedback.

SKILLS & COMPETENCIES

• Strong leadership skills to motivate chefs. First rate culinary skills. A foundation degree in culinary arts and health and safety and food hygiene certificates. Individual has also to be physically fit and able to lift, move and carry items within the prescribed limits.
• Remains focused, calm and approachable always and provide turn around strategies for the team when faced with challenges.
• Keeping consistent management and development of the team at the forefront, with full compliance to all related standards while adhering to Food Safety, profitability and guest satisfaction

EXPERIENCE, CERTIFICATION & EDUCATION

• Minimum 5 years' experience as an Executive Chef in a 4/5 star hotel.
• Innovation is key.
• Fluent in written and spoken English.
• International cuisine experience.
• Proficient with local rules and regulations involving Health & Safety & HACCP.
• Ability to stay calm when the pressure mounts.