Job description / Role Job Type
Full Time Job Location
Doha, Qatar Nationality
Any Nationality Salary
Not Specified Gender
Not Specified Arabic Fluency
Not Specified Job Function
Catering, Food Services & Restaurants Company Industry
Travel, Hotel & Tourism Company description

From high-octane lobby socialising to events, celebrations, and business conclaves, every venue pulses to the electric Mondrian beat. With food and nightlife venues spread across eight different locations on the property, there is nothing like Mondrian Doha in the entire region.

Job description

What do we expect from you?

Under the general guidance of the chef de cuisine, maintain a high standard of cuisine at all times, maintain the desired food cost at all times, and produce menu ideas and budgets.

Responsible for coordinating, supervising, and directing kitchen operations while maintaining high quality products and service levels. Required to market ideas to promote business, reduce employee turnover, maintain revenue and payroll budgets, and meet budgeted productivity while keeping quality consistently high. As well as making sure all food hygiene and health & safety standards are adhered to at all times.

Your recruitment must reflect the vision for the kitchen. You must build an incredible team who are motivated by your inspirational leadership and who all understand that they contribute to the overall success of the business. You will create an amazing vibe - cool, exciting but also relaxed, unpretentious, and accessible - for a great eclectic mix of guests.

How your day looks like? In the absence of the chef de cuisine / sous chef take full responsibility for the running of the kitchen. Assist in the employment and retention of all staff. Supervise all commis chefs in the department. Assist in the maintenance of company paperwork. Assist in maintaining budgets and cost throughout all of the kitchens. In the absence of the executive chef attend any meetings that are required. Assist and supervise the agreed standard of food service during shift. Liaise and cooperate effectively with all other associated members of staff. Supervise the training of all new staff members in the department. Promote the safe use of the kitchen, its equipment and building under the health and safety at work acts, hygiene, and other regulations. Ensure all relevant food controls and correct temperatures are logged and adhered to at all times. Ensure the agreed standards of food preparation and presentation are adhered to at all times. Ensure all daily paperwork is filled out in accordance with company and government guidelines. Ensure performance management systems are used on a regular basis for both appraisals and reprimands. Attend any training that is required by the company. Monitor all staff timekeeping and follow up where needed. Provide a friendly, courteous, quick, efficient, and professional service at all times. Demonstrate a high standard of personal appearance, always wearing clean chef's whites changed daily or when necessary. Ensure good personal hygiene. Check all prepared mise en place and food stocks (including dry stores) and replenish as necessary, and inform head chef or senior sous chef of any relevant shortages. Be aware of all relevant food suppliers and their products. Be in charge of ordering. Supervise the smooth and efficient service and production of food from the department by working and liaising with other departments and restaurant staff, and ensuring all necessary work is completed prior to the commencement of service. Ensure all department staff work hygienically and productively. Ensure that the agreed standards of food preparation and presentation are supervised and adhered to. Assist in the prevention of theft from the dry stores and refrigeration within the department. Control wastage by maintaining the correct stock levels and rotation from dry stores and avoid the overproduction of food and mise en place. Be aware of the required food cost percentages as set down by the budget and assist in supervising and running the department within these guidelines at all times. Assist other sections of the kitchen in the production and service of food or the cleaning down of the section as and when required due to the workload. Remain on duty until the following shift takes over or until discharged by the head chef or senior chef on duty. Ensure all working areas of the kitchen, dry stores, and refrigeration are maintained in a clean and hygienic condition at all times, especially after your shift has finished. Make sure, in conjunction with your team, that all section files and recipes are maintained and updated. Maintain constant quality control of all food prepared and cooked ensuring it is to the head chef's and restaurant standards. Ensure all main cool rooms are tidy and clean at all times, especially after each service, so the duty chef can carry out daily ordering. Ensure that all health marks are collected and allocated to the correct administration. Operate the pass service of food from the kitchen to the restaurant, liaising with the restaurant staff and ensuring the food is to the standard required by the head chef. Provide a clear handover during shift changes. Ensure all staff within your team are well briefed on the daily responsibilities and are given constant supervision and motivation in all aspects of their work. Report any problems, accidents, or kitchen equipment defects to the head chef. Confirm with the head chef and senior sous chef any special requirements (including menu items and dishes), outstanding orders, or work tasks required from your section. Make yourself aware and notify your staff of all menu changes, specialties, function menus, and changes to standards prior to the commencement of service. Report all accidents or kitchen equipment defects to the head chef or senior sous chef and complete all relevant documentation. About the Company

A caring employer providing respect, training and career development for our employees. An attractive employer offering more than 100 professions across the 5 continents.

We are much more than a world leader. We are 250,000 hoteliers with the same shared passion for welcoming. We take care of millions of guests in our 4,300 addresses and on our digital platforms. As an operator and franchisor (HotelServices), owner and investor (HotelInvest), we invest all our energy into making "Feel Welcome" resonate as the finest hotel promise.

From luxury to economy and in every corner of the globe, AccorHotels'​ more than 20 brands meet all the needs of business and leisure travelers seeking comfort, attention and high-quality services.

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