Sous Chef

3 days ago

Doha, Baladīyat ad Dawḩah, Qatar ANdAZ Full time 40,000 - 60,000 per year

Organization- Andaz Doha
Summary
Hyatt is a global hospitality brand with one driving purpose: to care for people so they can be their best. Through listening, noticing others and extending meaningful gestures, we consistently deliver distinct experiences that demonstrate how a little understanding goes a long way.

Andaz means "personal style" in Hindi. Andaz Doha means, five-star creative luxury in the heart of Doha, expressed through local experiences, art & design and picture-perfect drinking and dining, in a playful environment. Andaz Doha is about creating a vibrant luxury lifestyle hotel experience woven into the fabric of the local culture, fueling our guests' creativity and inspiring them to express their own unique style and passions.

Duties and responsibilities related to the Sous Chef – Asian Cuisine role

  • Assist in managing the kitchen, leading team, and preparing technical dishes with large influences involving fermentation knowledge
  • Ensure a seamless gust experience while working with the front-of-house team, maintain hygiene and safety standards in the kitchen and collaborate on menu development and contribute creative and innovative ideas
  • Ensure efficient and high-quality food production that meets the needs of the restaurant
  • Maintain par stock levels, monitor ingredient usage, and minimize food wastage
  • Foster collaboration within the culinary department, leveraging collective knowledge to enhance operations. Mentor and coach colleagues to maximize engagement and ensure smooth functioning.
  • Enforce strict adherence to hygiene and sanitation guidelines, overseeing proper handling, maintenance, and use of equipment and utensils
  • Utilize multi-skilling, multi-tasking, and flexible scheduling techniques to maximize colleague productivity. This approach aims to meet the financial objectives of the department while exceeding guest expectations.

Qualifications

  • Minimum 2 years work experience as Sous Chef or 4 years as Chef de Partie in a hotel or large restaurant with good standards
  • Experience in Asian cuisine or work in Asian Countries with a strong background in fine dining and International cuisine
  • Balance of creativity, precision and leadership with an emphasize on guest interaction
  • Excellent knowledge of modern dishes and cooking techniques
  • Strong organizational and multitasking skills
  • Ability to lead and mentor a young team
  • Preferably with experience in luxury international brands
  • Qualification in Kitchen Production or Management will be an advantage
  • Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential
  • Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.

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