Summary
Accor is recruiting a Chef de Cuisine for Rixos Premium Qetaifan Island North in Lusail, Qatar. The role oversees kitchen operations, develops menus, leads and trains the kitchen team, and works with front-of-house management to support guest satisfaction. Responsibilities include food safety and HACCP compliance, quality checks, inventory and cost control, and maintaining kitchen equipment. Applicants need at least three years of experience as a Head Chef in fine dining or an upscale setting; valid food safety certification is required or must be obtained.
The posting
As published on accor.com. Pulled from the employer's site and shown as they wrote it.
Company Description
Rixos Premium Qetaifan Island North
Rixos Premium Qetaifan Island North offers guests a luxurious breakaway to an island packed with entertainment and adventure. With five acres of fun-filled attractions, including a sensational waterpark, private beach, retail area, a beach club, and numerous fine dining and casual restaurants, Rixos Premium Qetaifan Island North is the ultimate multi-inclusive vacation destination.
Job Description
Chef de Cuisine
In this pivotal role, you will oversee all culinary operations, manage a skilled kitchen team, and deliver exceptional dining experiences that showcase premium cuisine. Your expertise in fine dining standards will be essential to maintaining our restaurant's reputation for excellence.
- Develop and execute innovative menus that highlight signature offerings while maintaining seasonal variety and culinary creativity
- Oversee all kitchen operations, ensuring consistent quality, presentation, and adherence to established culinary standards
- Lead, mentor, and motivate kitchen team through effective training programs and performance management
- Maintain strict food safety and hygiene protocols, ensuring compliance with local regulations and international standards
- Manage food costs, inventory, and vendor relationships to optimize profitability without compromising quality
- Collaborate with front-of-house management to ensure seamless service and guest satisfaction
- Conduct regular quality assurance checks on all dishes before service
- Plan and organize kitchen workflows to maximize efficiency during peak service periods
- Stay current with culinary trends and techniques, incorporating innovative approaches into the steakhouse concept
- Manage kitchen equipment maintenance and coordinate necessary repairs or upgrades
Qualifications
- Minimum 3 years of experience as a Head Chef in a fine dining or upscale environment
- Demonstrated leadership and team management capabilities with a track record of developing kitchen team
- Proficiency in kitchen management systems and cost control procedures
- Comprehensive understanding of food safety regulations and HACCP principles
- Excellent organizational and time management skills with the ability to manage multiple priorities
- Strong communication and interpersonal skills to work effectively with diverse teams
- Detail-oriented approach to quality assurance and consistency
- Preferred: Experience with wine pairing and beverage knowledge
- Preferred: Exposure to international cuisines and fine dining service standards
- Preferred: Experience in high-volume kitchen operations within luxury hospitality settings
- Required: Valid food safety certification or willingness to obtain one