Chef de Cuisine, Mediterranean

Why Join Us? At Rosewood Doha, we create an environment where passion meets purpose – and where careers have meaning. Guided by our philosophy of Relationship Hospitality and our culture of Make the Place, we believe in enriching lives, starting with yours. We empower you to bring your true self, grow with confidence, curate the extraordinary and leave your legacy. You’ll be part of a diverse, inclusive and supportive community that invests in your development, celebrates achievements and inspires you to Discover Your Calling. Together, we push boundaries, explore the uncharted and shape the future of luxury lifestyle experiences. About Rosewood Doha: Rosewood Doha is a landmark destination inspired by Qatar’s coral reefs, bringing together ultra-luxury hospitality, residential living, culinary experiences, holistic wellness, differentiated retail and events within one integrated ecosystem. The property includes a 155-key hotel, 162 serviced apartments and 276 private residences, alongside a diverse collection of restaurants and lounges, expansive event spaces and curated lifestyle experiences. Our destination also houses Asaya, Qatar’s first members-only social wellness club, complemented by Rosewood’s signature Manor Club for Club Room and Suite guests. Since opening in July of 2025, Rosewood Doha has been recognized with multiple international and regional accolades, including distinctions from the Michelin Guide, Forbes Travel Guide and Qatar Tourism - reflecting the scale, ambition and standards of excellence behind the destination. As part of the global Rosewood Hotels & Resorts portfolio, the property represents a new generation of luxury that goes beyond traditional hospitality into lifestyle, community and experience-driven destinations. Our Associate Experience: We believe exceptional work deserves exceptional care. At Rosewood Doha, we offer a thoughtfully designed associate experience that supports your wellbeing, growth and life beyond work. This includes: - A competitive salary and benefits package - High-quality associate accommodation in prime locations in the heart of Lusail and the Pearl - A birthday day off (because your milestones matter!) - Personalized development plans and continuous learning opportunities to support your career journey These benefits reflect our commitment to creating an environment where you thrive – professionally and personally – while building a meaningful career with us. Your Role: Guest Satisfaction: - Always provides a courteous and professional service. - Ensures that all guests contact culinary associates deliver the brand promise and provide exceptional guest service at all times. - Manages all guest and associate complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily. - Maintains positive guest and colleague interactions with good working relationships. Operations: - Organises and sets up the assigned section of the Food, Beverage, and Kitchens as efficiently as possible to increase speed and maximise productivity. - Ensures that all dishes from that section are prepared consistently and according to standard recipes and of the highest standard of the various cuisines we offer, with the aim to be the best in the city. - Buys locally available fresh products wherever possible and has limited menus which are changed frequently to ensure the guest is always offered a variety of food items. - Plans or participates in planning menus and utilization of food surpluses and leftovers, taking into account probable number of guests, market conditions, popularity of various dishes and frequency of menu. - Reviews menus, analyses recipes, determines food, labor, overhead costs and assigns prices to menu items. - Directs food apportionment policy to control costs. - Introduces and tests the market with new products which are market-orientated in terms of price and product. - Estimates food consumption and purchases or requisitions of foodstuffs and kitchen supplies. - Devises special dishes and develops innovative recipes. - Directs the Chefs and culinary team in ensuring that all culinary standards in that section comply with company and Hotel Policies and Standard Operating Procedures. - Monitors food and operating costs and controls these by reducing waste. - Trains the culinary associates in that section of kitchen in the skills necessary for them to perform their function. - Ensures the sanitation and food safety standards for the respective kitchens are being met. - Ensures familiarity with all sections of the kitchen to facilitate the flexible use of associates. - Ensures that operating and kitchen equipment is maintained to a good standard with minimum breakage. - To ensure effective food storage, stock rotation and labelling and to report any food wastage/spoilage. - Responds to the results of the consumer audit and ensures that the relevant changes are implemented. Talent & Culture: - O

Guest Satisfaction: - Always provides a courteous and professional service. - Ensures that all guests contact culinary associates deliver the brand promise and provide exceptional guest service at all times. - Manages all guest and associate complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily. - Maintains positive guest and colleague interactions with good working relationships. Operations: - Organises and sets up the assigned section of the Food, Beverage, and Kitchens as efficiently as possible to increase speed and maximise productivity. - Ensures that all dishes from that section are prepared consistently and according to standard recipes and of the highest standard of the various cuisines we offer, with the aim to be the best in the city. - Buys locally available fresh products wherever possible and has limited menus which are changed frequently to ensure the guest is always offered a variety of food items. - Plans or participates in planning menus and utilization of food surpluses and leftovers, taking into account probable number of guests, market conditions, popularity of various dishes and frequency of menu. - Reviews menus, analyses recipes, determines food, labor, overhead costs and assigns prices to menu items. - Directs food apportionment policy to control costs. - Introduces and tests the market with new products which are market-orientated in terms of price and product. - Estimates food consumption and purchases or requisitions of foodstuffs and kitchen supplies. - Devises special dishes and develops innovative recipes. - Directs the Chefs and culinary team in ensuring that all culinary standards in that section comply with company and Hotel Policies and Standard Operating Procedures. - Monitors food and operating costs and controls these by reducing waste. - Trains the culinary associates in that section of kitchen in the skills necessary for them to perform their function. - Ensures the sanitation and food safety standards for the respective kitchens are being met. - Ensures familiarity with all sections of the kitchen to facilitate the flexible use of associates. - Ensures that operating and kitchen equipment is maintained to a good standard with minimum breakage. - To ensure effective food storage, stock rotation and labelling and to report any food wastage/spoilage. - Responds to the results of the consumer audit and ensures that the relevant changes are implemented. Talent & Culture: - O