Executive Sous Chef - Jobs in Doha, Qatar

Job Description

Executive Sous ChefRIXOS RIXOS DOHA QETAIFAN ISLAND Location Doha, Ad Daw?ah, Qatar Category Culinary RIXOS Posted Date 29/08/2022Job Start Date :01/10/2022 Job Type Permanent Full-TimeBe part of a unique and complex resort in QatarTake advantage of opportunities to be recognized for your professional contributionsEmployee benefit card offering discounted rates in Accor worldwideLearning programs through our academiesOpportunity to develop your talent and grow within your property and across the worldAbility to make a difference through our Corporate Social Responsibility activities like Planet 21Provides, directs and oversees training for all levels of Culinary Team Members under the general guidance of the culinary department in coordination with the Executive Chef and within the limits of the hotel Standards.The incumbent is responsible for providing departmental induction program, welcome and initial trainings of new Team Members. Organizes and provides mostly on-the-job training and supports further development of all level of Team Members in the culinary department.Oversee the day-to-day operation of the culinary department, ensuring best practice and adhering to the hotel Standards, policies and procedures.Supports Human Resources issues when assistance is needed.Develop and implement menus, trends, training and quality initiatives to ensure that the hotel?s business goals are achieved, all in line with company brand standards.Manage the preparation, production and presentation of all food in the main kitchen and related areas in a safe, sanitary and cost-effective manner.Control the maintenance/sanitation of kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and property standards and regulations. This includes working with the senior food buyer to ensure the stewarding staff is assisting in our cleanliness and organization.Train and develop the staff in proper execution of Culinary Standards and Position Critical Standards.Schedule staff efficiently to meet guest and business demands.Hiring, counseling, and coaching of staff to maintain hotel standards.Guarantee compliance with all administrative procedures including but not limited to human resources and accounting.Ensure performance evaluations for all staff and supervisors under his/her control are completed in a timely manner.Actively promotes a safe and hazard free work environment and ensures administrative compliance regarding incident reports.Any other duties or tasks as relevant to the job as described.Participates in demonstrations, special projects and public relations duties as necessary.Supervise the activities of the Pastry Chef, Sous Chefs, Chef de Parties, Saucier, Butcher, Baker and Cooks.A 2-year degree/certificate in culinary arts is preferred, but not required.Must possess management experience at a quality resort, hotel or restaurant; ORAny combination of academic education, professional training or work experience, which demonstrates the ability to perform the duties of the position.Must have extensive culinary experience and be able to develop innovative new recipes.Must be guest service oriented.Must have an interest in and knowledge of good nutrition and a healthy lifestyle.Must be able to work with a wide variety of employees.Must be able to work in a high pressure and fast paced environment.Must be able to work any day, any schedule.Experience in the hotel industry. High level of competency in own job.Good knowledge of EnglishQualities / Competencies: Credibility, integrity, enthusiasm, assertiveness, good communicator, motivation, researcher.Doha, Ad Daw?ah, Qatar Category CulinaryJob Purpose. The Sous Chef supports the Chef de Cuisine as the culinary ambassador of the restaurant, leading the venue additional personality and soul. The position is responsible for the supervision...Doha, Ad Daw?ah, Qatar Category CulinaryDoha, Ad Daw?ah, Qatar Category CulinaryDiploma or Certificate in Culinary and a minimum of at least one year in the same role is an advantage. Diploma or Certificate in Culinary and a minimum of at least one year in the same role is an advantage....

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