Chinese Chef de Cuisine (fine dining), from September 2026

Why Join Us?

About Rosewood Doha

Our Associate Experience

• We believe exceptional work deserves exceptional care.
• At Rosewood Doha, we offer a thoughtfully designed associate experience that supports your wellbeing, growth and life beyond work.
• This includes:
• A competitive salary and benefits package
• High-quality associate accommodation in prime locations in the heart of Lusail and the Pearl
• A birthday day off (because your milestones matter!)
• Personalized development plans and continuous learning opportunities to support your career journey
• These benefits reflect our commitment to creating an environment where you thrive – professionally and personally – while building a meaningful career with us.

Your Role

• Ensure efficient running of the Chinese kitchen, contributing to the overall success of outlets and where necessary in events, in accordance with the hotel's standards and financial goals.
• Always provides a courteous and professional service.
• Ensure that all guests contact culinary associates deliver the brand promise and provide exceptional guest service at all times.
• Manage all guest and associate complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily.
• Maintain positive guest and colleague interactions with good working relationships.
• Organise and set up the assigned section of the Food, Beverage, and Kitchens as efficiently as possible to increase speed and maximise productivity.
• Ensure that all dishes from that section are prepared consistently and according to standard recipes and of the highest standard of the various Chinese cuisines we offer, with the aim to be the best in the city.
• Buy locally available fresh products wherever possible and has limited menus which are changed frequently to ensure the guest is always offered a variety of food items.
• Plan or participate in planning menus and utilisation of food surpluses and leftovers, taking into account probable number of guests, market conditions, popularity of various dishes and frequency of menu.
• Review menus, analyse recipes, determine food, labour, overhead costs and assign prices to menu items.
• Direct food apportionment policy to control costs.
• Introduce and test the market with new products which are market-orientated in terms of price and product.
• Estimate food consumption and purchases or requisitions of foodstuffs and kitchen supplies.
• Devise special dishes and develops innovative recipes.
• Direct the Chefs and culinary team in ensuring that all culinary standards in that section comply with company and Hotel Policies and Standard Operating Procedures.
• Monitor food and operating costs and controls these by reducing waste.
• Train the culinary associates in that section of kitchen in the skills necessary for them to perform their function.
• Ensure the sanitation and food safety standards for the respective kitchens are being met.
• Ensure familiarity with all sections of the kitchen to facilitate the flexible use of associates.
• Ensure that operating and kitchen equipment is maintained to a good standard with minimum breakage.
• To ensure effective food storage, stock rotation and labelling and to report any food wastage/spoilage.
• Respond to the results of the consumer audit and ensure that the relevant changes are implemented.