Detail Job :

Sous Chef

Retail consult
Doha - Qatar

Job summary :
To manage the day to day operations of the kitchen with responsibility for all food production, efficiency, profitability, display and quality of all banqueting and private dining

To maintain high standards of food preparation, hygiene, production and presentation adhering to the Urban Brand standards where possible
Job details :
Role :
1.To effectively manage the banqueting and private dining operations, to maintain company standards and guest satisfaction

2.To be responsible for the purchasing of food for the hotel and maintain stock levels within the agreed budget for the department whilst ensuring that food is of a high quality.

3.To plan co-ordinate and monitor kitchen staff training, to ensure clear understanding of company and legal responsibilities and therefore achieve New Hire.

4.To control staffing levels and wage costs in line with the sales of the hotel by ensuring effective and fair rota’s

5.To ensure that a high standard of food is provided for all associates, that it is monitored on a regular basis and that any complaints are handled immediately.

6.To anticipate and implement current and forthcoming legislation, to comply with all legal and company requirements, particularly regarding food hygiene and risk assessment

7.To deputise for the Head Chef, to guarantee continuity of standards in his absence

8.To ensure daily standards are achieved

9.To supervise and ensure that associates are carrying out there duties effectively, and to oversee and react in areas that require immediate attention.

10.Ensure that all necessary measures are taken to prevent wastage and pilfering of raw materials and equipment and that all stocks are accounted for at all times

11.Communicate and consult with Management, HOD’s and Supervisors to ensure a corporate and consistent approach to Service delivery.

12.To carry out any other duties as may be required to ensure the hotel operations are properly maintained to provide total guest satisfaction.
Requirements :
10 years kitchen experience with a minimum 2 years experience at Sous Chef level

Advanced Food Hygiene

The ability to demonstrate a high level of practical management experience and expertise in large-scale units.

Proven Leadership skills

Excellent Organisational skills

Background Sketch

Flexible hours in line with business needs

Good Communication, delegation and motivation of staff

To work effectively and efficiently without supervision

Track record of excellent customer service

Trustworthy, honest, tolerant and punctual at all times

Clean smart and tidy in appearance
About the Company :