Sous Chef - Jobs in Doha, Qatar

Job Description

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 his own kitchen team members under the general guidance of the culinary department in coordination with the Chef de Cuisine, Executive Sous Chef and Executive Chef 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 his own kitchen team members in the department.Oversee the day to day operation of the culinary department, ensuring best practice and adhering to the hotel Standards, policies and procedures.Help Chef de Cuisine, Executive Sous Chef to 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.Oversees the operations of designated kitchen outlet.Ensures high and consistent quality of all menu items both in preparation and presentation: ensures that all recipes are followed exactly; checks the taste and texture of all the dishes before meal services; ensures ?model? plates of all menu items before each meal service.Interfaces with Executive Chef, Executive Sous Chef, Chef de Cuisine, Dietitians and Food Development department concerning menu development.Interfaces with Kitchen staff and Dietitians regarding food quality, preparation and presentation.Assists in developing and implementing new recipes and menus.Perform opening duties, as well as assist with the transition to the AM to PM / PM to AM staff taking over the duty.Adheres to hotel standards for guest service.Refers guest?s problems or complaints to supervisor.Maintains the highest possible rating from the Health Department on a regular basis.Reports and documents any observed or known safety hazards, conditions or unsafe practices and procedures to management immediately.Participates in demonstrations, special projects and public relations duties as necessary.Communicates with the Engineering Department as needed regarding smooth operation of equipment.Participates in the hiring, counseling and coaching of staff to maintain hotel standards.Performs employee evaluations and schedules staff efficiently to meet guest and business demands.Participates in monthly inventory of LEC, along with the Chef de Cuisine.Performs other job-related duties as directed.Supervise the activities of the Chef de Parties, Saucier, Butcher 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 be guest service oriented.Must be able to work any day, any schedule.Must be able to handle stressful situations and be able to prevent and/or handle emergency situations.Must be flexible and able to work on a variety of projects.Must be able to work with a variety of people.Experience in the hotel industry. High level of competency in own job.Good knowledge of English.Qualities / Competencies: Credibility, integrity, enthusiasm, assertiveness, good communicator, motivation, researcher.

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