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Sous Chef (International Cuisine) - Crowne Plaza Doha - The Business Park

Doha

Full job details

Recruiter
Crowne Plaza Hotels & Resorts - Middle East & Africa
Posted
04/09/2016
Ref
DOH002142
Location
Doha
Job Type
Chefs
Sector
Hotel
Job Level
Management
 

JOB OVERVIEW



Under the direction of the Executive Chef, the Sous Chef (Mediterranean) is responsible for the development and smooth operation of the kitchen with emphasis on quality, presentation and colleagues' training.

 

At Crowne
Plaza
®, we want our guests to
feel able to do their best, achieve their goals and be recognized for their
success.  To help them, we need you to
stay One Step Ahead and:

  • Create Confidence – by being an
    expert at what you do; by acting and looking the part and adapting your
    style to match your guests’ pace in all you do.

  • Encourages Success – by supporting and
    respecting your guests and their goals; by recognizing them and making
    them feel valued and important and offering thoughtful choices to help
    them feel restored and balanced.
  • Make It Happen – by being perceptive to your guests’ needs; by taking ownership for getting
    things done and working seamlessly with others to help guests be successful.
  • Duties and Responsibilities



    Your key responsibilities will be to supervise and manage the kitchen in the preparation and presentation of all food items in accordance with the F&B hotel standards and standardized menu guidelines, monitor standards of production to ensure quality, supervise all aspects of kitchen cleanliness ensuring that all kitchen areas maintain hygiene standards at all times and safe food handling practices are followed, control of food purchasing levels to ensure budgeted food cost is maintained, drafting of rosters ensuring operation is effectively covered and organize the training for the kitchen team to increase skills in food preparation.



    Very familiar with Mediterranean cuisine concept and Arabic and Indian dishes

    Hands-on and creative person

    Able to prepare buffet and A la carte food items

    Able to work in a multi-cultural environment

    Good knowledge of food cost, ordering

    Able to communicate in English as a primary language

    Good interaction with customer

    Previous experience as (Jnr) sous-chef a plus

    Sound knowledge of HACCP procedures

    Team leader and passion for his job

    Natural good team spirit


    SELF MANAGEMENT



    1.     Comply with Hotel Rules and Regulations and
    provisions contained in the Employment Handbook 

    2.     Comply with Company Grooming Standards at all
    times to portray a professional image of self and the hotel.

    3.     Comply with Time and Attendance Policies set
    by the hotel.

    4.     Actively participate in training and
    development programs and maximize opportunities for self-development

    5.     Demonstrate understanding and awareness of
    all policies and procedures relating to Health, Hygiene and Fire Life Safety

    6.     Familiarize yourself with emergency and
    evacuation procedures

    7.     Ensure all security incidents, accidents and
    near misses are always logged in a timely manner and brought to the attention
    of the Line Manager

    8.     Comply with the Company’s Corporate Code of
    Conduct

    9.     Familiarize self with the company values
    (Great Hotels Guests Love) and model desired behaviors (Winning Ways, Room to
    be Yourself) and ways of working (IHG Wheel).

    10.  Perform all tasks as directed by the Manager
    in pursuit of the achievement of business goals

     

    The above is designed to help you in the understanding
    of the role and is not intended to be a definite list of your duties, as
    flexibility in meeting company and guest needs is required by all employees





















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