Chinese Chef de Cuisine (Fine Dining)

About Rosewood Doha

Rosewood Doha is a premier destination inspired by Qatar's coral reefs, merging ultra-luxury hospitality with residential living, culinary excellence, wellness, and curated lifestyle experiences. Featuring a 155-key hotel, serviced apartments, private residences, a variety of restaurants and lounges, large event spaces, and exclusive wellness clubs, the property has earned prestigious recognition such as from the Michelin Guide, Forbes Travel Guide, and Qatar Tourism since its opening in July 2025. As part of a global portfolio, Rosewood Doha represents a new era of luxury experiences linking hospitality, lifestyle, and community.

Associate Experience

At Rosewood Doha, exceptional work is complemented by comprehensive associate support including competitive compensation and benefits, high-quality accommodation in prime locations, a birthday leave, and personalized career development plans with ongoing learning opportunities—all designed to foster both personal and professional growth.

Role Overview

The Chinese Chef de Cuisine ensures efficient operation of the Chinese kitchen, driving overall outlet success and participating in event catering aligned with hotel standards and financial targets. This role involves maintaining professional and courteous service, delivering the brand promise through outstanding guest interactions, and managing concerns promptly to satisfaction.

Key Responsibilities

• Efficiently organize and prepare the assigned kitchen section to maximize productivity and speed.
• Consistently produce dishes that adhere to standardized recipes and represent the highest quality of diverse Chinese cuisines, striving to be the best in the city.
• Procure fresh, locally sourced ingredients whenever possible and implement dynamic menus with frequent changes to offer variety.
• Plan menus and manage food surplus and leftovers considering guest numbers, market trends, dish popularity, and menu rotation frequency.
• Analyze recipes and menus to determine food, labor, and overhead costs and set appropriate pricing.
• Manage food apportionment policies to control costs and minimize waste.
• Innovate by testing new market-oriented dishes based on price and product suitability.
• Estimate food consumption and coordinate food and supply requisitions accurately.
• Develop special dishes and create innovative recipes to enhance the menu.
• Lead and direct culinary team members to ensure compliance with company policies and standard operating procedures in the kitchen section.
• Monitor and control food and operational costs through minimizing waste.
• Train culinary associates in required skills within the assigned kitchen section.
• Maintain strict sanitation and food safety standards.
• Ensure all kitchen associates have cross-domain familiarity for flexible staffing.
• Maintain kitchen equipment to high operational standards to reduce breakage.
• Oversee effective food storage, stock rotation, labeling, and report any food wastage or spoilage.
• Act on consumer audit results by implementing relevant changes promptly.