Jnr Sous Chef at IHG Career

Doha, Doha, Qatar -

Full Time

Start Date

Immediate

Expiry Date

26 Sep, 26

Salary

0.0

Posted On

28 Jun, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Operations, Kitchen Management, Food Safety, Menu Development, Inventory Control, Staff Supervision, Cost Control, HACCP, Pastry and Bakery, International Cuisine, Time Management, Budgetary Control, Training and Coaching, Quality Assurance, Sanitation, Microsoft Office

Industry

Hospitality

Description

Your day to day •Ensures all food is prepared fresh and is of the highest quality •Ensure the correct preparation and presentation of dishes in accordance with menu cards and produced on a consistent basis. •Strictly adheres to all recipes, methods and instructions from supervisor. •Consistently checks temperatures in foods and follows proper procedures in regards to chilling, re-heating, and holding food. •Checks outlet upon arrival to determine status of outstanding safety, or equipment issues •Checks outlet prior to leaving to ensure cleanliness, proper disposal/removal of food, and proper storing and labeling •Responsible for accuracy in daily inventories and requisitions. •Assist the Head Chef in controlling and analyzing on an on-going basis, the following: •Quality levels of production and presentation, including employee cafeteria. •Guest Satisfaction. •Merchandising and promotions. •Operating, Payroll, Food costs according to budget. •Sanitation, Cleanliness and Hygiene. •Food photo sessions for all new menus – set standard. •Maintenance of recipe cards for all menu items. •Staff attendance, rosters •Assist in production, preparation and presentation of all food items to ensure highest quality at all times. •Supervise and control the kitchen to meet work requirements. •Assist Head Chef with inspections of physical of kitchen areas including cold rooms and equipment. •Assumes responsibilities of Head Chef in his absence. •Assist in the preparation and testing of outlet and promotional menus following the guidelines: Requirements, competition, trends, recipes, potential cost, availability. •Maintain and keep up to date training record. •Ensure team members are informed about new procedures, special events in the hotel, daily functions and food cost and to received feedback. •Ensure hygiene and sanitation, all precautions on Fire, Health and Safety are taken in the kitchen and that all employees are will trained in this aspect. •Display good time management techniques with proper planning and control. •Strives to continuously improve flow of production •Check regularly perishable food items received for quantity and quality standards. •Assist Head Chef in the planning & ordering of food stock in accordance with the volume of business. •Perform related duties and special projects as assigned. What we need from you FINANCIAL RETURN •Assist the Head Chef in supervising the functioning of all Kitchen employees’ facilities and costs to ensure maximum Food & Beverage departmental profit is achieved. •Controls and decreases waste by maintaining logs to submit daily/weekly •Observe and comply with the company’s requisition and purchase order system RESPONSIBLE BUSINESS •Comply with and ensure adherence to all of the hotel’s policies and procedures •Comply with all occupational health and safety policies and procedures •Attend all scheduled meetings •Inform on a daily basis the Head Chef of all relevant information in operational matters including information, which does not require the Head Chef’s action. •Liaise with F & B Controls for food costing, ordering and supply. •Liaise with departmental heads for co-ordination of functions and activities. •Coordinate with kitchen stewarding for proper sanitation, maintenance of equipment, cleaning of cold stores, supply of service dishes, during service hours. •Maintain a good working relationship with all staff and colleagues throughout the hotel and sister properties. •Maintain in good working order all hotel property. •Maintain a positive and professional attitude at all times PEOPLE •Assist scheduling of kitchen staff to ensure proper cover of shift as per business requirements. •Recommend increments, promotion and transfer of chefs to Head Chef and under his guidance conduct such functions as employee orientation, coaching and supervision, if necessary, to ensure appropriate productivity. •Assist Head Chef in conducting formal on-the-job training session for kitchen employees. •Utilize coaching skills and demonstrate the development of other team members. GENERAL •Communicate effectively with all other departments •Attend meetings, training sessions and any other required meeting or training session. •Identify opportunities to innovate service delivery and product offering to meet and exceed client expectations. •Ensure safe work practices are adopted at all time and report any OHS concerns immediately to your direct manager or HR Manager. •Ensure consistency in quality of appearance and taste, and the best quality menus using the freshest ingredients. •Effectively participate in the organization of ordering, cost controlling and wastage of food. •Lead by example and ensure all procedures (HACCP, Health and Safety, and Food Safety Management) are maintained to the required standards to which training has been received, and are being followed by all kitchen members. •Manage and deliver the production needs of the kitchen to the required standards. •Manage time through effective planning of work, maintaining a high level of productivity. •Achieve customer satisfaction rating of above expectations. •Meet maximum creativity and understanding of food, by creating dishes and assisting with menu development. •Assigned projects are completed within designated timeframes •Reports, presentations and other administrative duties are consistently on a high standard; and free of errors and omissions. What we need from you PERSONAL CHARACTERISTICS Education •Formal Hospitality Management qualifications in Culinary Institute– desirable •Completion and awarded Intermediate Food Hygiene Certification •Completion and awarded HACCP Certification Experience •At least 5 years previous experience in a hotel or branded units •Minimum 2 years in similar capacity •Experience in a high cover International /Mediterranean cuisine •Knowledge in preparation of all Pastry and bakery products and all culinary operations. •Knowledge of volume production and ability to maintain the highest quality standards. Technical •Competent Word, Excel, PowerPoint and software packages •Competent Oral and Written Communication Skills •Ability to follow standards recipes and convert quantities mathematically •Ability to taste all foods to assure correct preparation •Knowledge of stock control, rotas and budgetary controls Personal Attributes •‘Can do’ attitude and a high level of energy •Professionally groomed •Able to manage task simultaneously; and priorities •Flexible and aware of the pressure points within the kitchen environment and adapt to each situation with maturity and calmness. •Hands-on attitude, leads by example •Always goes the extra mile to ensure guests satisfaction.

Responsibilities

Responsible for overseeing daily kitchen operations, ensuring high-quality food preparation and presentation in accordance with standards. Assists the Head Chef in managing staff, controlling food costs, and maintaining strict hygiene and safety protocols.