Junior Sous Chef
3 days ago
The Junior Sous Chef requires good leadership qualities, organizational and administrative talent, and is fully responsible for the Kitchen operation.
- To assist colleagues, in supporting Culinary teams, if required, to enhance team spirit, develop credibility, respect, openness and trust
- To actively participate in the training, development the Culinary colleagues, according to the monthly training plan, hygiene reports and any other highlighted areas for fine tuning/development that would benefit the team and guests
- Conducts colleague performance appraisals to review colleagues’ general performance and discuss any areas for fine tuning/development - and highlight areas of strength
- Interacts with colleagues of other departments within areas of responsibility and develops solid working relationships with them
- To be an ambassador of Lateral service for the team
- To have a complete understanding of, and adhere to the company’s policy on Safety Procedures and Practices, relating to Food hygiene and Safe Food Handling practices
- To liaise with the Stewarding in order to ensure high standards of cleanliness are maintained in all areas of the kitchen, such as machinery, small Kitchen equipment, floors and fridges
- To ensure that operating and kitchen equipment is maintained to a good standard with minimum breakage
- To ensure that proper work orders are completed to repair Culinary equipment and solid follow up to ensure maximum operating equipment
- To take responsibility for the quality of incoming produce, ensuring that all food merchandise is in accordance with order sheets, receiving records and purchasing specifications.
- Perform daily storeroom inspections of all walk-in refrigerators, reach ins, to ensure that proper rotation of food is adhered to
- To assume a professional interest of the food prepared and presented in the employee dining room and the consistent - continuous improvement of related teams and product
- To expedite orders on the line
- To identify and request assistance if required, prior to any breakdowns occurring
- To supervise all colleagues during the set-up, service and breakdown for each meal period-event
- To follow all control and key procedures
- To ensure that all venue reports, schedules, standard recipes, menus, food presentation photographs and correspondence are completed in an accurate and punctual manner
- To ensure all “quality ingredients” are accurately ordered, received and stored following F.I.F.O. rotation
- To ensure all “quality ingredients’’ are professionally prepared in accordance with recipes, plating guides buffet set ups, with an emphasis on maximizing production time and minimizing waste, to support the Culinary Team achieve its financial goals-targets, Food Cost
- To verify that all scheduled staff is present and signed-in
- Plans and implements effective food promotions in co-ordination with the Food & Beverage Promotion Calendar
- To develop “Chef’s Creations" which meet the needs of the target market and are in line with the operating concept for the venue-hotel
- To communicate and delegate the production schedule for the day, collating quantities to be produced from the forecast and for the next day's operation
**Salary**: QAR110.00 - QAR111.00 per month
Ability to commute/relocate:
- Doha: Reliably commute or planning to relocate before starting work (preferred)
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