Executive Oriental Chef

Position Overview

The Executive Oriental Chef is responsible for delivering exceptional culinary quality, consistency, and efficient production within the restaurant's kitchen. This leadership role involves hands-on culinary tasks while managing food-related operations, including menu coordination, staff management, and procurement. The position requires collaborating with the team to enhance guest and staff satisfaction while adhering to the budget and ensuring compliance with sanitation and food safety standards. Additionally, the role focuses on developing and training kitchen personnel to achieve superior results.

Candidate Profile

Education and Experience:

• A high school diploma or GED plus 4 years of experience in culinary, food and beverage, or related fields.
• OR a 2-year degree from an accredited institution in Culinary Arts, Hotel and Restaurant Management, or a relevant area with at least 2 years of industry experience.

Core Responsibilities

Culinary Standards and Kitchen Management

• Create and innovate new culinary applications, menu items, concepts, or presentations for the restaurant.
• Oversee kitchen operations during shifts, ensuring strict adherence to all Food & Beverage guidelines and procedures.
• Manage proper food handling, storage, and preparation standards at all times.
• Assess and maintain high quality in product selection, presentation, and taste.
• Plan food quantities and plating requirements efficiently.
• Communicate production specifications clearly to key personnel.
• Collaborate on the development of daily and seasonal menus.
• Maintain compliance with all relevant legal and regulatory requirements.
• Monitor food temperatures and handling techniques closely.
• Estimate daily production requirements accurately.
• Prepare and cook varied food items regularly or for special occasions.
• Inspect raw and cooked food quality to comply with set standards.
• Design and execute decorative food presentations.

Team Leadership and Staff Management

• Supervise and coordinate the activities of kitchen staff involved in food preparation.
• Utilize strong interpersonal and communication skills to motivate, guide, and foster integrity and business acumen among team members.
• Lead shift teams by preparing foods and managing requests to meet specifications.
• Manage all daily kitchen operations and staff, and fill in during absences as needed.
• Build trust, respect, and collaboration among staff.
• Model exemplary behavior for team members and maintain productivity levels.
• Ensure cross-training of employees to support smooth daily functioning.
• Clarify expectations and maintain open, cooperative relations within the team.

Operational Goals and Compliance

• Set and support the attainment of kitchen performance, financial, and team objectives.
• Develop plans to prioritize and organize daily kitchen tasks effectively.
• Understand kitchen impact on overall property financial goals and manage accordingly.
• Investigate and follow up on employee accidents promptly.
• Implement company safety policies consistently.

Customer Service Excellence

• Deliver outstanding services that exceed customer expectations and encourage repeat business.
• Maintain high-quality standards in day-to-day kitchen operations.
• Enhance service by coaching employees in guest interaction and feedback interpretation.
• Promote guest satisfaction in team meetings and focus on continuous improvement.
• Empower the kitchen team to provide excellent customer service.
• Handle guest complaints and resolve issues effectively.
• Gather guest feedback on product quality and service levels.

Human Resource Management

• Identify staff development needs and support skill enhancement through coaching and mentoring.
• Train restaurant staff on menu details, including ingredients and preparation techniques.
• Manage employee discipline processes and participate in performance appraisals.
• Utilize on-the-job training tools to improve employee capabilities.
• Assist with interviewing and hiring to ensure team has the required skills.

Additional Duties

• Communicate effectively with supervisors, coworkers, and subordinates via telephone, written correspondence, or in person.
• Analyze information and evaluate outcomes to resolve problems efficiently.
• Attend and actively participate in relevant meetings.

Additional Information

Job Number: 26115234
Category: Food and Beverage & Culinary
Location: West Bay, Zone 61, Doha, Qatar
Schedule: Full Time
Position Type: Management

W Hotels and Marriott International are committed to equal opportunity, valuing diverse backgrounds and a culture of inclusion and integrity. The brand encourages original, innovative team members to join their portfolio and contribute to an inspiring global environment.