Chef de Cuisine, Mediterranean

About Rosewood Doha and Our Philosophy

Rosewood Doha presents a unique luxury lifestyle destination inspired by Qatar's coral reefs, integrating high-end hospitality, residential options, culinary venues, wellness facilities, retail, and events within one complex. Since its launch in 2025, it has garnered prestigious recognitions including Michelin Guide and Forbes Travel Guide accolades. Aligned with the global Rosewood brand, this property epitomizes a next-generation luxury experience centered on lifestyle, community, and rich experiences.

At Rosewood Doha, we foster a culture where passion meets purpose through our Relationship Hospitality approach and Make the Place philosophy. We cultivate a diverse and inclusive workplace that supports your personal and professional growth, encouraging you to contribute your authentic self and shape your legacy.

Associate Experience and Benefits

• Competitive remuneration and benefits tailored for associates
• Premium living accommodations situated in Lusail and the Pearl
• A celebratory birthday day off honoring your milestones
• Individualized career development plans and ongoing learning opportunities

Role Overview

As Chef de Cuisine for Mediterranean cuisine, you will be instrumental in upholding exceptional guest service, managing kitchen operations, and leading culinary teams to deliver outstanding food quality and innovation.

Guest Satisfaction

• Deliver courteous and professional service to guests consistently
• Ensure culinary staff meet brand standards and provide exemplary service
• Handle guest and staff complaints promptly and effectively, ensuring resolutions meet satisfaction
• Maintain positive, collaborative relationships with guests and colleagues

Operational Responsibilities

• Efficiently organize and set up your assigned kitchen section to optimize productivity and speed
• Ensure consistent high-quality dish preparation adhering to standard recipes and varied cuisines
• Prioritize local fresh ingredients, offering menus that rotate frequently to provide diverse options
• Engage in menu planning considering guest volume, market trends, dish popularity, and utilization of leftovers
• Analyze recipes, costs, and pricing to control food, labor, and overhead expenses
• Implement food portioning policies to maintain cost control
• Introduce innovative dishes based on market preferences
• Plan and manage food requisitions and supply purchases responsibly
• Lead culinary team in compliance with company policies and standard procedures
• Minimize waste and monitor operating costs effectively
• Train kitchen staff to develop necessary skills for their roles
• Enforce strict sanitation and food safety standards
• Ensure flexibility by cross-training staff across kitchen sections
• Maintain equipment in good working order to minimize breakage
• Oversee proper food storage, stock rotation, labeling, and report wastage promptly
• Respond to consumer audits, implementing required adjustments

Talent Management and Culture

• Supervise timely attendance, personal appearance, and adherence to grooming standards of culinary staff
• Support training initiatives, ensuring associates have the competencies needed for optimal performance
• Monitor departmental adherence to service standards as per operations manual
• Develop culinary associates through coaching, mentoring, and structured training
• Promote and exemplify Rosewood’s core values and cultural characteristics
• Ensure associates understand and comply with workplace policies, rules, and regulations
• Oversee compliance with safety regulations including fire, hazard safety, and security procedures