Chef-Head

Role overview

Education and experience

• High school diploma or GED and four years of culinary, food and beverage, or related professional experience; alternatively, a related two-year degree and two years of experience.

Culinary standards and kitchen operations

• Prepare and cook foods for regular service, special guests, and functions; develop menus and recipes.
• Check raw and cooked food quality, presentation, food handling, temperatures, sanitation, and regulatory compliance.
• Review kitchen procedures; supervise shifts; maintain purchasing, receiving, storage, equipment, portion, and waste controls.
• Develop environmentally friendly food preparation, energy use, and waste-management practices.

Team leadership and business goals

• Coordinate cooks and food-preparation staff, lead shifts, and manage day-to-day kitchen operations.
• Plan production needs, staffing, schedules, attendance, and uniforms; monitor performance, budgets, payroll progress, and goals.
• Coach and train employees, support hiring and appraisals, and build collaborative working relationships.

Guest service and communication

• Maintain guest service standards, address guest needs and complaints, and help employees understand expectations.
• Communicate with colleagues and supervisors, analyze information to solve problems, and participate in relevant meetings.

Work location

• The role is at The St. Regis Residence, Marsa Arabia Island, Doha, Qatar; the posting says it is not remote.