Job Qualifications
Diploma or professional qualification in Culinary Arts, Kitchen Production, Hospitality Management, or a related field is preferred.
Minimum of 2 years of experience as a Chef de Partie in a luxury hotel, high-quality restaurant, or large culinary operation.
Previous experience with an international luxury hotel brand is preferred.
Strong knowledge of food preparation, cooking techniques, menu execution, food presentation, portion control, and kitchen operations.
Comprehensive knowledge of food hygiene, allergen management, food safety, sanitation, and occupational health and safety standards.
Good understanding of food cost control, inventory management, recipe standardization, yield management, and waste reduction.
Strong leadership, communication, organizational, and problem‑solving skills.
Ability to supervise, train, coach, and motivate Culinary Chedians.
Ability to work effectively under pressure in a fast‑paced environment while maintaining high standards of quality and consistency.
Basic computer skills, including Microsoft Office and recipe or inventory management systems, are preferred.
Fluency in English is required; additional language skills are an advantage.
Key Areas of Responsibility Operational
Assist the Sous Chef and Chef de Cuisine in managing the daily kitchen operations and ensuring the consistent delivery of high‑quality food.
Ensure all GHM brand standards, hotel policies, departmental procedures, standard recipes, and presentation guidelines are consistently implemented.
Supervise food preparation, cooking, portioning, plating, and presentation to ensure consistency in quality, taste, temperature, and appearance.
Maintain a hands‑on presence throughout the kitchen and support the team during preparation and service periods.
Coordinate the daily mise‑en‑place and production requirements according to occupancy, reservations, events, forecasts, and business levels.
Coordinate with other kitchen sections to ensure the timely preparation and availability of all required products and supplies.
Ensure all food items are prepared and delivered according to approved recipes, portion specifications, presentation standards, and service timelines.
Inspect incoming food products and ensure that their quality, quantity, freshness, and condition meet hotel standards and approved specifications.
Monitor stock levels and ensure food items are requisitioned in the appropriate quantities and within the required timelines.
Ensure the correct receiving, storage, labelling, dating, handling, and rotation of all food products.
Conduct regular quality checks of ingredients, mise‑en‑place, prepared food, and finished dishes.
Assist with yield testing, recipe standardization, portion control, and recipe updates to maintain consistency and minimise waste.
Support the development, testing, and implementation of new dishes, seasonal menus, promotions, and innovative recipes.
Ensure the efficient use of ingredients, equipment, utilities, and other kitchen resources.
Monitor food production levels to prevent shortages, overproduction, spoilage, and unnecessary waste.
Ensure all kitchen equipment, utensils, work areas, and storage areas are maintained in good working condition and used responsibly.
Report equipment malfunctions, maintenance requirements, product concerns, and operational issues promptly.
Assume responsibility for the kitchen section or operation in the absence of the Sous Chef or Chef de Cuisine, as assigned.
Food Safety, Hygiene & Quality
Maintain and enforce the highest standards of food safety, hygiene, sanitation, and workplace safety throughout the kitchen.
Ensure compliance with all hotel, company, and local food safety, health, hygiene, fire, security, and occupational safety requirements.
Ensure all food products are properly stored, labelled, dated, covered, and rotated according to the First‑In, First‑Out (FIFO) method.
Monitor food temperatures and ensure all food is prepared, cooked, cooled, stored, and served safely.
Ensure proper allergen management procedures are followed and prevent cross‑contamination.
Conduct regular inspections of kitchen work areas, refrigerators, freezers, storage areas, equipment, and utensils.
Ensure cleaning schedules and hygiene checklists are completed accurately and within the required timelines.
Take immediate corrective action when food quality, hygiene, safety, or sanitation standards are not met.
Support food safety inspections, internal audits, external audits, and the implementation of related corrective action plans.
Guest & Internal Service
Support the delivery of exceptional guest experiences through consistent food quality, presentation, creativity, and timely service.
Ensure Culinary Chedians provide professional and efficient service to internal customers and other hotel departments.
Respond promptly and professionally to guest preferences, dietary requirements, allergies, special requests, and operational needs.
Handle guest and internal customer feedback or concerns professionally and ensure appropriate follow‑up.
Work closely with Food & Beverage and other departments to ensure seamless service delivery.
Maintain positive and professional relationships with guests, colleagues, and other departments.
Financial & Cost Control
Support the achievement of the department's financial and operational objectives through effective cost and resource management.
Monitor food costs through recipe compliance, portion control, yield management, accurate production planning, and responsible use of ingredients.
Minimise food waste, spoilage, overproduction, breakage, and unnecessary consumption.
Support regular inventory counts and maintain appropriate stock levels according to operational requirements.
Ensure all food requisitions are accurate and aligned with forecasted business levels.
Monitor the use of equipment, utilities, and supplies to support operational efficiency and cost control.
Support productivity through effective task allocation, multi‑skilling, and efficient deployment of the kitchen team.
Identify opportunities to improve operational efficiency without compromising food quality, safety, or guest satisfaction.
Team Leadership & Development
Supervise Culinary Chedians in the performance of their duties and ensure compliance with hotel policies, departmental procedures, and applicable requirements.
Assist in assigning daily duties and responsibilities according to operational requirements and team capabilities.
Monitor team performance throughout preparation and service periods and provide guidance and support as required.
Assist in preparing duty rosters and work schedules according to business needs.
Monitor the attendance, punctuality, grooming, hygiene, uniform standards, and professional conduct of Culinary Chedians.
Provide regular hands‑on training, coaching, mentoring, and constructive feedback.
Identify training and development needs and support the implementation of departmental training plans.
Ensure all Culinary Chedians have the knowledge and skills required to perform their duties safely and efficiently.
Encourage creativity, innovation, teamwork, accountability, and continuous improvement.
Support the onboarding, orientation, and development of new Chedians, trainees, and interns.
Assist with performance discussions and employee development activities when required.
Promote and reinforce GHM's values and contribute positively to the hotel's working culture.
Ensure all Chedians understand and comply with the Employee Handbook, hotel policies, departmental procedures, and applicable rules and regulations.
Administration
Assist in maintaining and updating departmental operating procedures, standard recipes, production records, checklists, and kitchen documentation.
Conduct departmental briefings and meetings when assigned or in the absence of the Sous Chef or Chef de Cuisine.
Communicate daily operational requirements, guest preferences, special events, menu changes, food safety matters, and service priorities to the team.
Assist with the preparation and maintenance of production schedules, requisitions, inventory records, training records, and other departmental documentation.
Ensure operational records and checklists are completed accurately and submitted within the required timelines.
Support the implementation of departmental action plans, audit requirements, and operational improvement initiatives.
Other Duties
Attend and contribute to departmental briefings, meetings, training sessions, and hotel activities as required.
Maintain high standards of personal hygiene, grooming, professional appearance, and conduct at all times.
Exercise responsible and professional behaviour and positively represent The Chedi Katara Hotel & Resort and GHM.
Maintain positive and professional relationships with colleagues, suppliers, business partners, and relevant industry representatives.
Remain updated on culinary techniques, food trends, products, equipment, and industry developments.
Respond positively and flexibly to changes in operational requirements.
Support other kitchen sections and Culinary operations when required.
Comply with all hotel policies and procedures relating to food safety, fire, health, hygiene, safety, security, and emergency response.
Carry out any other reasonable duties and responsibilities assigned by the Sous Chef, Chef de Cuisine, Executive Sous Chef, Executive Chef, or Hotel Management.