- 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. Qualifications
- Diploma in Hospitality & Catering
- Diploma in Professional Cookery
- Basic Hospitality or Catering training
- Basic Food Hygiene, HACCP certification
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Jr Sous Chef
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تم العثور عليها في: DrJobEn QA A2 - منذ 4 أيام
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تم العثور عليها في: Talent QA DC C2 - منذ 3 أيام
Tanqeeb Al-Ghuwayriyah, دولة قطرYour day-to-day · • Supervise the main / outlet kitchen in the preparationand presentation of all food items in accordance with thehotel's SOPs and standardized menu guidelines · •Monitor regular standards of production to ensure the highest levelof quality · • Monitor all aspe ...
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تم العثور عليها في: Talent QA DC C2 - منذ 3 أيام
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Marriott Qatar Al-Ghuwayriyah, دولة قطر**Job Number** · • *Job Category** Foodand Beverage & Culinary · • *Location** The St.Regis Doha, Doha West Bay, Doha, Qatar, Qatar VIEW ON MAP · • *Schedule** Full-Time · • *Located Remotely?** N · • *Relocation?** N · • *Position Type** Management · • *JOB SUMMARY** Accounta ...
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تم العثور عليها في: Talent QA DC C2 - منذ يومين
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تم العثور عليها في: Talent QA DC C2 - منذ يومين
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تم العثور عليها في: DrJobEn QA A2 - منذ يوم
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تم العثور عليها في: DrJobEn QA A2 - منذ 3 أيام
City Centre Kuwait al-Ghuwayriyah, دولة قطر· • Prepare the daily mis-en-place and food production in different sections of the main kitchen or satellites · • Coordinate daily tasks with the Sous Chef or Executive Chef · • Follow the instructions and recommendations from the immediate superiors to complete the daily tas ...
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تم العثور عليها في: DrJobEn QA A2 - منذ 6 أيام
Hilton al-Ghuwayriyah, دولة قطرWhat are we looking for? A Chef de Cuisine serving Hilton Brand hotels and vacations is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow: · • S ...
Jr Sous Chef - al-Ghuwayriyah, دولة قطر - Accor
وصف
Jr.Sous Chef – Azure Beach Club This position ensures a courteous, professional, efficient, and flexible service consistent with standards, policies & procedures in order to maximize guest satisfaction.
Prepares and cooks food and maintains cost control while leading and motivating the Chef de Partie and Commis Chefs.
