Sous Chef - Employee Dining Room

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Scope and Objectives 

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.

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)
• Prevent the use of contaminated products in any phase of food preparation and prevent colleagues who are ill or suffering from an infection from taking part in the preparation or handling of food
• To be aware of all financial budgets and goals
• Ensure that all safety, health, security and loss control policies and procedures and Government legislation are adhered to

Profile

Knowledge and Experience

• Basic & local necessary food hygiene certificates
• Relevant culinary school or college diploma, preferred
• Minimum of 6 years relevant experience in similar culinary management position, preferably in similar operations style
• Strong working knowledge with computer, ms office, procurement & requisition module
• Knowledge of labour laws and visa requirements in Doha
• Good reading, writing and oral proficiency in English language
• Ability to speak other languages & basic understanding of local languages will be an advantage

Competencies

• Strong leadership & interpersonal skills with ability to communicate with all levels of employees 
• Service oriented with an eye for details, able to work well in stressful & high-pressure situations & take quick decisions 
• Ability to work effectively and contribute in a team
• Good presentation and influencing skills
• Multicultural awareness and able to work with people from diverse cultures
• Flexible and able to embrace and respond to change effectively
• Ability to work independently and has good initiative under dynamic environment
• Self-motivated, energetic, team player able to reflect on to his team
• Hungry to learn and apply in operation in order to grow