Sous Chef - Grill Venue

Location
Doha
Posted
01 Dec 2016
Closes
29 Dec 2016
Ref
65173240en
Job Type
Chefs, Sous Chef
Sector
Hotel
Job Level
Non-Management
Sous Chef - Grill Venue
Company

Marriott International is the world’s leading global hospitality company, with more brands, more hotels and more opportunities for associates to grow and succeed. With 5,700 properties, you’ll find us in your neighborhood and in more than 110 countries across the globe. Learn about our 30 hotel brands at www.marriott.com/marriott-brands.mi. Find Your World.™



Location

The Westin Doha Hotel & Spa, located in the heart of Doha, is set to become the business ultimate destination & entertainment center.

The hotel is the 4th Starwood property in Qatar; it will count with 365 rooms & suites including 2 presidential suites and 5 bungalows, 5 restaurants & bars, almost 3000sqm of meeting & events facilities, business center, dedicated female and male Spa area, 2 outdoor & 1 indoor pools, and a state-of-the-art fitness center.



Department

Kitchen



Job Description

•Estimates and communicates daily production needs
•Demonstrates proper and safe usage of all kitchen equipment
•Be trained well on the ADACO system involving placement of food orders
•Ensure that the dry store storage levels are maintained and stocks are rotated effectively
•Check that all food and beverage outlets’ orders are at the correct level and do not surpass the stocks which are required
•Ensure that the wage overtime forecast is submitted each week and authorized by the Executive Chef.

Specific Job Knowledge, Skills and Abilities (Property specific):

•Knowledge of all Food & Beverage standards, quality presentation, service and products and local health and sanitation standards
•Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation
•Responds appropriately to guests’ needs during the hours of operation
•Ability to support the control of food cost
•Ability to assess quality control and adhere to service standards
•Ability to clearly define productivity standards with quality requirements and methods required to obtain them
•Holder of a basic Food Preparation Certificate
•Holder of a basic Health & Hygiene Certificate
•To be aware of all Health, Safety and Fire regulations and to abide by their terms
•To ensure that junior members of the team are aware of Health, Fire &Safety regulations and that they too abide by their terms
•To maintain high standards of personal hygiene at all times and to ensure that junior members of the team are aware of and follow those standards
•To demonstrate proper and safe usage of all kitchen equipment
•To support and adhere to the equal opportunities policy of the company
•Requires good communication skills, both verbal and written.
•Must possess basic computational ability.
•Must possess basic computer skills.
• Knowledge of computer accounting programs, math skills as well as budgetary analysis capabilities required.
•Thorough working knowledge of hot and cold food preparation.



Requirements