Chef de Cuisine (Arabic)

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"Why work for Banyan Tree Doha?
Be a part of the mosaic team, located in the heart of Mushaireb, Banyan Tree Doha offers an urban retreat that blends unparalleled luxury with modern comfort and architectural marvels. Our property offers a unique blend of Eastern and Western hospitality in an atmosphere of timeless elegance that goes beyond comfortable and stylish rooms, with unmatched sea and city views.

Key responsibilities

• Kitchen management: Oversees all daily kitchen operations to ensure a smooth and efficient workflow.
• Staff supervision: Hires, trains, schedules, and manages kitchen staff, including chefs, cooks, and other personnel.
• Menu planning: Designs and updates menus, creates new recipes, and develops dishes based on seasonal ingredients and customer preferences.
• Quality control: Enforces high standards for food quality, presentation, and consistency in every dish served.
• Cost control: Manages food costs, minimizes waste, and assists with kitchen budgeting and financial planning.
• Inventory and purchasing: Monitors inventory levels, orders supplies, and negotiates with vendors to ensure a consistent supply of quality ingredients.
• Health and safety: Enforces strict hygiene and sanitation standards and implements safety protocols to comply with health regulations.
• Collaboration: Works with the executive chef, restaurant manager, and front-of-house staff to align culinary goals with overall business objectives.
• Guest interaction: May interact with guests during special events, address customer feedback, and answer questions about the menu. 

Education and certifications

• Culinary degree: A degree from a culinary school or a similar program is highly recommended, though significant professional experience can sometimes substitute.
• Food safety certification: A certification like ServSafe is often required or highly desirable.
• Specialized training: Advanced training in specific cuisines or management certifications can be beneficial. 

Experience

• Years of experience: A minimum of 3-5 years of experience in a professional kitchen is typical, with many positions preferring 5 or more years.
• Supervisory experience: Experience in a leadership role, such as a Sous Chef or station supervisor, is often a prerequisite. 

Skills and knowledge

• Culinary expertise: Deep knowledge of cooking techniques, menu development, and food presentation is essential.
• Leadership and management: Strong abilities in leading, motivating, and managing a kitchen team are crucial.
• Kitchen management: Proficiency in inventory control, food costing, and staff scheduling is required.
• Sanitation and safety: A thorough understanding of health, safety, and sanitation regulations is mandatory.
• Other skills: The role also requires creativity, problem-solving abilities, and strong communication skills.