Executive Chef – Italian Cuisine

Wyndham Grand Doha West Bay Beach is now looking for an Executive Chef – Italian cuisine to join their team!

The Executive Chef – Italian cuisine oversees all kitchen activities, crafting genuine, seasonal menus (handmade pasta, risottos) while supervising team members, inventory, expenses, and strict food safety standards to guarantee exceptional, inventive Italian dining experiences that enhance the guest experience.

• Design, develop, and execute seasonal menus featuring authentic Italian dishes, including house-made pastas, regional specialties, risottos, antipasti, and desserts, while incorporating modern twists and sustainable ingredients.
• Oversee all kitchen operations, including food preparation, cooking, plating, and presentation to ensure consistency, quality, and adherence to recipes.
• Manage inventory, order supplies, and liaise with vendors to source premium Italian imports (e.g., olive oils, cheeses, cured meats) and local seasonal produce while controlling food costs and minimizing waste.
• Lead, train, mentor, and schedule a team of sous chefs, line cooks, and kitchen staff, fostering a positive and collaborative environment.
• Ensure compliance with health, safety, and sanitation standards (e.g., HACCP), conduct regular inspections and training.
• Collaborate with front-of-house management on service execution, special events, and private dining experiences.
• Monitor portion control, costing, and profitability to meet budget goals.
• Innovate specials and respond to guest feedback to enhance the dining experience.

• Must be able to effectively communicate, with all levels of team members and guests in an attentive, friendly, courteous and service oriented manner.
• Must be effective at listening to, understanding, and clarifying concerns raised by team members and guests.
• Must be able to multitask and prioritize to meet deadlines.
• Approach all encounters with guests and team members in an attentive, friendly, courteous and service-oriented manner.
• Attend all hotel required meetings and trainings.
• Participate in Manager on Duty coverage as required.
• Maintain regular attendance in the company’s compliance training.
• Is conscious of his/her example role and maintain high standards of personal appearance and attitude.
• Maximize efforts towards productivity, identify problem areas and assist in implementing solutions.
• Be a representative of the brand’s service culture.

• Set clear expectations by meeting daily with Production Management team to communicate daily issues.
• Promote a professional and disciplined work environment.
• Ensure all kitchen teams are aware of expectations in their roles and support/coach/lead & motivate them accordingly.
• Ensure proper scheduling of all kitchen team members.
• Promote Healthy and Safe work practices at all times.
• Ensure all required assured safe catering requirements are met.
• Conduct daily walk through of hotel kitchens and accompanying areas to ensure proper cleanliness.
• Strive to improve all food preparations, presentations & menu selections.
• Manages all functions of the Food Production and Stewarding operations to achieve the optimum departmental profit.
• Manages all functions of the Food Production and Stewarding operations to achieve the optimum quality level of food production and sanitation.
• Oversees special events and special food promotions.
• Make recipes and maintain up-dated and accurate costing of all dishes prepared and sold in the Food and Beverage operation.
• Develops and writes standard recipes.
• Develop new dishes and products.
• Take steps to ensure that outstanding culinary technical skills are maintained.

• Controls and analysis, on an on-going basis, the level of the following:
• Costs
• Issuing food
• Quality and presentation of food products
• Condition and cleanliness of facilities and equipment
• Guest satisfaction
• Marketing

• Develops with the Human Resources Manager training plans, develops training material in accordance with WHR guidelines and implements training plans for the Food Production employees and other…