- Vollzeit
- Festanstellung
- RAFFLES
- Culinary
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Raffles Doha, Doha, Qatar
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REF68561H
Sous Chef
Region
Luxury & Lifestyle
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Job Summary: The Sous Chef will assist the Executive Chef in managing the kitchen operations, ensuring high standards of food quality, presentation, and safety. The ideal candidate will be a skilled culinary professional with strong leadership abilities, a passion for food, and a commitment to delivering exceptional dining experiences.
Key Responsibilities:
Kitchen Management:
- Assist the Executive Chef in planning and developing menus, ensuring a creative and diverse range of dishes that meet the standards of Raffles Doha.
- Oversee daily kitchen operations, including food preparation, cooking, and plating, ensuring consistency and quality of all dishes.
- Manage and supervise kitchen staff, including line cooks, prep cooks, and other culinary team members, providing guidance, training, and support.
Quality Control:
- Ensure all dishes are prepared and presented according to established recipes and presentation standards.
- Conduct regular quality checks to maintain high standards of food safety, hygiene, and cleanliness in the kitchen.
- Monitor and manage inventory levels, ensuring the proper storage and handling of ingredients.
Staff Development:
- Assist in recruiting, training, and evaluating kitchen staff, fostering a positive and productive work environment.
- Provide feedback and coaching to staff to enhance their skills and performance, promoting a culture of continuous improvement.
Operational Efficiency:
- Assist with the development and implementation of standard operating procedures and policies for kitchen operations.
- Coordinate with other departments, including front-of-house and management, to ensure smooth and efficient service.
- Handle administrative tasks such as scheduling, ordering supplies, and managing food costs to stay within budget.
Guest Experience:
- Collaborate with the culinary team to create special menu items and seasonal dishes that enhance the guest dining experience.
- Address any guest feedback or concerns related to food quality or presentation, ensuring prompt and satisfactory resolution.
Qualifications:
Education and Experience:
- Culinary degree or equivalent qualification in culinary arts required.
- Minimum of 5 years of experience in a professional kitchen, with at least 2 years in a supervisory or management role.
- Proven experience in high-end restaurants or luxury hotels is preferred.
Skills and Competencies:
- Strong leadership and management skills with the ability to inspire and motivate a team.
- Excellent culinary skills, with a deep understanding of various cooking techniques, cuisines, and presentation styles.
- Strong organizational and multitasking abilities, with attention to detail and a commitment to maintaining high standards of food safety and hygiene.
Personal Attributes:
- Passionate about food and culinary excellence, with a creative and innovative approach to cooking.
- Strong problem-solving skills and the ability to remain calm under pressure in a fast-paced environment.
- Flexibility to work varied shifts, including evenings, weekends, and holidays.
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