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Doha

    Junior Sous Chef - Doha, دولة قطر - Ennismore

    Ennismore
    Ennismore Doha, دولة قطر

    منذ 5 أيام

    Default job background
    وصف
    • Accountable for the quality, consistency, and production of the food.
    • Exhibits culinary talents by personally performing tasks while leading the staff
    • Develops and trains the team to improve results.
    • Supervises restaurant kitchen shift operations and ensures standards and procedures are followed.
    • Setting and ensuring culinary standards and responsibilities are met.
    • Recognizes quality products, presentations, and flavors.
    • To ensure that the assigned kitchen is managed efficiently according to the established concept statement.
    • To assign responsibilities to subordinates, implementing the multi-tasking principle.
    • To check subordinates' performance periodically.
    • To be a hands-on manager and always present in the operation, especially during busy periods.
    • To implement flexible scheduling based on business patterns.
    • To establish and strictly adhere to the par stocks for all operating equipment, supplies, and inventory items, and to ensure that the outlet is adequately equipped.
    • To conduct monthly inventory checks on all operating equipment and supplies.
    • To control the requisitioning, storage, and careful use of all operating equipment and supplies.
    • To conduct daily pre-shift briefings to employees on preparation, service, and menu.
    • To liaise with the Food & Beverage department on daily operations and quality control.
    • To handle guest inquiries in a courteous and efficient manner and report guest complaints or problems to supervisors if no immediate solution can be found and assure follow-up with guests.
    • To be demanding and critical when it comes to operational standards.
    • To always ensure and enforce the respect of the HACCP manual.
    • To report immediately any HACCP-related issue to the Executive Sous Chef and Sous Chef.
    • To ensure that the outlet is kept clean and organized, both at the front as well as the back of the house.
    • To liaise and organize with assigned Stewards and the chefs that the established cleaning schedules strictly adhere to.
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