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Junior Sous Chef
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Doha

    Junior Sous Chef - Doha, دولة قطر - Raffles Doha

    Raffles Doha
    Raffles Doha Doha, دولة قطر

    منذ 6 أيام

    Default job background
    وصف

    This position is responsible for assisting insupervising the overall kitchen operations, ensuring maximum guestsatisfaction through planning, organizing, directing &controlling the kitchen operation & administration.Ensuring all standards as set by the hotel & regulated bylocal authorities, as well as all hygiene, cost control systems arefollowed & maintained. At the same time to work closelywith F&B & other operationaldepartments.

    PrimaryResponsibilities

    • Assignin detail, specific duties to all employees under your supervision& instruct them in their work, in order to manage the dailykitchen operation, quality control & foodhygiene
    • Ensuring creative menu planning, allrecipes & product yields are accurately costed, reviewedregularly, as well as MEP is done according to recipes, portioncontrol & waste minimization
    • Ensurethat food stock levels within the culinary department areas are ofsufficient quantity and quality in relevance to the hotel occupancy& forecasts
    • To work in closeconjunction with the F&B manager and respective &teams, to create a yearly marketing Plan for theoutlet
    • Check the taste, temperature and visualappeal of food items prepared to ensure that the quality andportion are consistent and as per specifications setout
    • Interacts with guests to obtain feedback onproduct quality and service levels
    • Responds toand handles guest problems and complaints & reports alwaysto senior
    • Make recommendations to the Chef deCuisine regarding succession planning
    • Providesguidance to junior kitchen staff members, including, but notlimited, to line cooking, food preparation, and dishplating
    • Leading by example on all hygienerequirements (safe personal hygiene and sanitary food-handlingpractices, labelling and FIFO/FEFOpractices)
    • Prevent the use of contaminatedproducts in any phase of food preparation and prevent colleagueswho are ill or suffering from an infection from taking part in thepreparation or handling of food
    • To be aware ofall financial budgets and goals
    • Ensure that allsafety, health, security and loss control policies and proceduresand Government legislation are adheredto
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