Executive Sous Chef

Ensures all food is prepared fresh and is of the highest quality

-Ensure the correct preparation and presentation of dishes is in accordance with menu cards and produced on a consistent basis.

-Plan and develop menus for the hotel considering factors such as product availability, cost, marketing activities, numbers to be served, and skills required to prepare.

-Establishes and maintains appropriate food portions with respect to the hotel's occupancy and forecast demand.

-Participate in making decisions regarding printing, layouts, posting and distribution of menus.

-Prepare and post employee work schedules to reflect operating forecasts and to keep within budgeted figures.

-Supervise all methods of food preparation and cooking methods, size of portions, garnishing and presentation of food.

-Maintains an organized and efficient flow of production, with regards to changes in forecasts and menus.

-Coordinate and supervise the ordering of all food supplies and kitchen equipment; approves all products to meet quality standards; keeps cost accounts, and takes responsibility of food preparation areas.

-Responsible for inventories to enable team members to successfully prepare mis en place.

-Ensures proper rotation, storage temperatures, and proper storing and labeling procedures are observed at all times.

-Communicates with Food & Beverage team in regards to special events, changes in forecasts, special menu items, etc.

-Prepares and oversees food production for the café, guest lounge, room service, conference room and special events and functions, and staff cafeteria.

-Ensure sanitation standards as set forth by the Rabban Suites West Bay Doha’s Standard and in compliance as well as the cleanliness and neatness of the kitchen.

-Ensures recipes are constantly updated to reflect changes in availability and seasonal.

-Monitor and review operating criteria and develop an awareness of the importance of food factors preparation and quality.

-Monitor and review food presentations and make recommendations for needed changes.

-Continuously monitor food and labor cost in accordance with Rabban Suites West Bay Doha’s budget guidelines.

-Adjust production levels to meet forecast demands.

-Assist in the development and implementation of creative plans/programs that anticipate and meet guest needs and interests.

Conduct yourself in a professional manner at all times and maintain high grooming standard.

**FINANCIAL RETURN**

-Develop pricing strategies that achieve forecast profit and food cost percentages.

-Actively participate in managing and optimizing revenues across all income streams of the food and beverage.

-Ensure controls and decreases waste is carried out by maintaining logs daily.

-Set up control systems that will assure quality and portion consistency.

-Create formal purchasing specifications.

-Continually maintains and updates daily and weekly reports in a timely manner.

-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

-Communicates and follow-through with appropriate departments to correct sanitation and/or equipment issues.

-Communicates with other departments to adjust production for joint product needs.

-Delegates workload to subordinates fairly and consistently while continually striving to improve flow of production

-Monitor the employee cafeteria to ensure a quality product and a variety of menu items.

-Communicate with the accounts to ensure a top quality and fair price.

-Maintain a good working relationship with all staff and colleagues throughout the hotel and sister properties.

-Develop and ensure a safe working environment for people to work

-Maintain a positive and professional attitude at all times
- **PEOPLE**

-Schedules regular focus meetings with subordinates to increase communication

-Lead, motivate and inspire work colleague department’s financial and customer service goals.

-Hire, train, discipline, supervise and organize all kitchen personnel in accordance with hotel HR practices.

-Develop skills and assign individual accountabilities

-Develop & train the kitchen team, menu design with determination to set the standards.

-Ensures team reports to work on-time and in a clean uniform.

-Ensures all team members are properly equipped with uniforms, supplies, and tools.

-Recognize team members for successful achievements and contributions.

-Coaches team members immediately and professionally to minimize deficiencies and provide encouragement.

**Education**
- Formal Hospitality Management qualifications in Culinary Institute
- desirable
- Catering qualifications
- Completion and awarded Intermediate Food Hygiene Certification.
- Completion and awarded HACCP Certification.

**Experience**
- At least 5 - 10 yea