Sous Chef

Doha (QA)
10 Oct 2016
07 Nov 2016
Job Type
Chefs, Sous Chef
Job Level
  • Kitchen staff organization, training, monitoring & motivation
  • Establishing, executing and monitoring production plans and procedures
  • Implement and maintain restaurant & lounge menus, buffet themes & specialty menus
  • Cost Control by actively supervising the production & service process
  • “Hands-on” in the food production, front & back of the house
  • Dominating presence front of the house, supervising buffets & cooking stations, guest interaction
  • Training of staff based on the culinary & hygiene program (HACCP)
  • Product supervision regarding health & safety from food storage to preparation & service
  • Product and recipes development
  • Liaising and cooperating with outlet service managers to ensure proper and effective flow of information
  • Prepare evaluations and appraisals for kitchen staff
  • To manage correspondence in English and Arabic as required
  • Manage and lead all Food operations including the culinary and stewarding areas.
  • Demonstrate purchasing, stock control skills and cost control effectiveness. Implementation of guest / market oriented menus.