Sous Chef

**General Information**:

- Country/Region
- Qatar
- Province/City
- Doha
- Hiring Entity
- Rosewood Doha
- Department
- Food & Beverage - Culinary
- Job Type
- Full-time Permanent
- Job Summary:

- Ensures efficient running of the kitchen, contributing to the overall success of outlets and banquets, in accordance with the hotel's standards and financial goals.

Essential Duties and Responsibilities: Administration:

- Assists to ensure that culinary activities are aligned with the respective Corporate Strategy, and that the Hotel Actions have been implemented where appropriate.
- Assists in the preparation and updates of individual Depa1tmental Operations Manuals.
- Assists to conduct regular communications meetings and ensure that depa1tmental briefings and meetings are effective and conducted as necessary.
- Guest and Associate Satisfaction:

- Always provides a courteous and professional service.
- Ensures that associates also provide excellent service to associates in other departments as appropriate.
- Handles guest and associate enquiries in a courteous and efficient manner, reporting complaints or problems if no immediate solution can be found, whilst providing a prompt follow-up.
- Maintains positive guest and colleague interactions with good working relationships.
- Finance:

- Maximises associate productivity using multi-skilling, multi-tasking and flexible scheduling to meet the financial goals of the business as well as the expectations of the guests.
- Focuses attention on improving productivity levels and the need to prudently manage utility/payroll costs within acceptable guidelines ensuring optimum deployment and energy efficiency of all equipment.
- Ensures new technology and equipment are embraced, improving productivity whilst taking work out of the system.
- Marketing:

- Continuously seeks ways to assist the Outlet management to maximise their revenues and profits through: innovative recipes.
- Operations:

- Ensures that all company minimum brand standards have been implemented.
- Work closely with other associates in a supportive and -flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.
- Buys locally available fresh products wherever possible and has limited menus which are changed frequently to ensure the guest is always offered a variety of food items.
- Participates in planning menus and utilisation of food surpluses and leftovers, taking into account probable number of guests, market conditions, and popularity of various dishes and frequency of menu.
- Reviews menus, analyses recipes, determines food, labour, overhead costs and assigns prices to menu. items.
- Directs food apportionment policy to control costs.
- Introduces and tests the market with new products which are market-orientated in terms of price and product.
- Serves fresh food to the guests which is prepared a la minute, is consistent in quality, and which reflects the style of the outlet concept.
- Supervises cooking and other kitchen personnel and co-ordinates their assignments to ensure economical and timely food production.
- Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner.
- Tests cooked foods before plate-up and service.
- Estimates food consumption and purchases or requisitions of foodstuffs and kitchen supplies.
- Devises special dishes and develops innovative recipes.
- Establishes and enforces nutrition and sanitation standards for outlet kitchen.
- Encourages the team to be supportive of Food and Beverage Division's marketing and up-selling activities.
- Ensures that all Food and Beverage Fundamentals are implemented.
- Responds to the results of the Consumer Audit and ensures that the relevant changes are implemented.
- Talent & Culture:

- Assists in the recruitment and selection of all Kitchen associates as appropriate. Adheres to hotel guidelines when recruiting and uses a competency-based approach to selecting associates.
- Through hands-on management, closely supervises the Kitchen associates in the perf01mance of their duties and ensures this is in accordance with policies and procedures and applicable laws.
- Assists to oversee the punctuality and appearance of all Kitchen associates, making sure that they wear the correct wardrobe and maintain a high standard of personal appearance and hygiene, according to the hotel and department's grooming standards.
- Delegates appropriately, duties and responsibilities to equipped and resourced associates, nurturing and developing them whilst ensuring standards of operation and safety are maintained.
- Develops the skills and effectiveness of all Kitchen associates through the appropriate training, coaching, and/or mentoring.
- Ensures effective training programmes for associates in coordination with the Talent Development Director and Departmental Trainers.
- Encourages associates to be creative and innovative, challeng