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    Sous Chef - Doha, دولة قطر - Raffles Doha

    Raffles Doha
    Raffles Doha Doha, دولة قطر

    منذ 5 أيام

    Default job background
    وصف

    This position is responsible for supervising the overall kitchen operations, ensuring maximum guest satisfaction through planning, organizing, directing & controlling the kitchen operation & administration. Ensuring all standards as set by the hotel & regulated by local authorities, as well as all hygiene, cost controls systems are followed & maintained. At the same time to work closely with F&B & other operational departments.

    Grooming

    Our appearance is a statement of who we are. Our grooming should create a professional image at work that is why our every team member needs to follow the grooming standards at all the time.

    Key Interactions

    Internally

    • Food & Beverage
    • Catering sales
    • Engineering
    • Talent & Culture
    • Stewarding
    • Purchasing
    • Housekeeping

    Externally

    • Guests
    • Suppliers
    • Vendors

    Primary Responsibilities

    • Assign in detail, specific duties to all employees under your supervision & instruct them in their work, in order to manage the daily kitchen operation, quality control & food hygiene
    • Ensuring creative menu planning, all recipes & product yields are accurately costed, reviewed regularly, as well as MEP is done according to recipes, portion control & waste minimization
    • Ensure that food stock levels within the culinary department areas are of sufficient quantity and quality in relevance to the hotel occupancy & forecasts
    • To work in close conjunction with the F&B manager and respective & teams, to create a yearly marketing Plan for the outlet
    • Check the taste, temperature and visual appeal of food items prepared to ensure that the quality and portion are consistent and as per specifications set out
    • Interacts with guests to obtain feedback on product quality and service levels
    • Responds to and handles guest problems and complaints & reports always to senior
    • Make recommendations to the Chef de Cuisine regarding succession planning
    • Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating
    • Leading by example on all hygiene requirements (safe personal hygiene and sanitary food-handling practices, labelling and FIFO/FEFO practices)
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