Supervisor-Kitchen

Role overview

Kitchen operations

• Supervise and coordinate cooks and kitchen staff.
• Determine dish presentation and decorations; ensure portions, plating, and garnishes meet standards.
• Monitor preparation quantities and advise service staff about removed menu items and available specials.
• Prepare special dishes or substitute ingredients, assist cooks, and provide needed items.
• Monitor kitchen supplies and food stock; maintain kitchen logs for safety programs and food supplies.
• Check food quality against specifications and report nonconforming products to a manager.
• Assist management with hiring, training, scheduling, evaluation, coaching, discipline, and staff motivation.
• Follow safety and security policies; report maintenance needs, accidents, injuries, and hazards, and complete safety training.
• Respond to guest service requests, communicate courteously, and maintain positive working relationships.
• Maintain a professional appearance, protect confidential information and company property, meet quality standards, and perform related assigned duties.

Recommended qualifications and physical demands

• Recommended education: diploma from a technical, trade, or vocational school.
• 4–6 years of related work experience.
• At least 2 years of supervisory experience.
• Able to stand, sit, and move for extended periods and bend, reach, turn, pull, and crouch as needed.
• Able to independently move, lift, carry, push, pull, and place loads up to 12 kg.
• No license or certification is specified.

Workplace and schedule

• Full-time role at the Marriott property on Conference Centre Street in West Bay, Doha, Qatar.
• The source states that the role is not remote.

About Marriott