Chef de Cuisine (Italian)

About the Role

As Chef de Cuisine, you will take responsibility for the consistent quality and efficient production within the restaurant kitchen, showcasing your culinary expertise through hands-on involvement and leadership. You will coordinate the menu planning, purchasing, team management, and food preparation, striving to enhance guest and staff satisfaction while adhering to budgetary constraints. Ensuring food safety, sanitation, and hygiene standards are met is critical. Additionally, you will provide training and developmental opportunities to your team to bolster performance and outcomes.

Key Responsibilities

• Innovate and develop new culinary applications, menus, and presentations tailored to the restaurant’s needs.
• Manage kitchen shift operations ensuring compliance with all food and beverage policies, procedures, and standards.
• Oversee proper food handling, storage, and quality control ensuring superior product presentation and flavor.
• Plan and regulate food quantities and plating to meet daily operational requirements.
• Communicate production needs effectively to relevant personnel and assist in creating seasonal menu items.
• Ensure strict adherence to all relevant laws, regulations, and company policies governing food safety.
• Supervise and coordinate kitchen staff, promoting teamwork, trust, and mutual respect among team members while leading by example.
• Manage day-to-day kitchen operations including staff scheduling, cross-training, and performance management.
• Set, monitor, and help achieve kitchen performance and budget goals.
• Investigate and follow up on employee accidents, enforcing company safety standards.
• Deliver exceptional customer service by ensuring quality, anticipating guest expectations, handling complaints, and obtaining feedback.
• Identify employee training needs and provide coaching, mentoring, and development opportunities.
• Participate in recruiting, interviewing, and onboarding new staff members as needed.
• Maintain clear and open communication within the team and with management.

Candidate Profile

• Educational qualifications include either a high school diploma/GED with 4 years' experience in culinary or related food and beverage fields, or a 3-year degree in Culinary Arts, Hotel and Restaurant Management or related major with 2 years' relevant experience.

Additional Information

Job location: Omar Al Mukhtar Street, Area 61, Al Dafna, Street #850, Doha, Qatar.
Position is full-time and onsite.
Job category: Food and Beverage & Culinary.
Job number: 26075839.

About Marriott International and JW Marriott

Marriott International is committed to diversity, equality and inclusion, providing equal employment opportunity regardless of background, disability, or veteran status. JW Marriott, part of Marriott’s luxury brand portfolio boasting over 100 properties worldwide, values its associates as the foundation for excellent guest experiences. The brand fosters a culture of innovation, camaraderie, and personal development in an enriching environment that emphasizes wellness and hospitality excellence.