Sous Chef Cold Kitchen
Accor Hotels
Doha, QA
منذ 5 يوم
source : HireeJobsGulf

This position is responsible for supervising the overall kitchen operations ensuring maximum guest satisfaction through planning organizing directing controlling the kitchen operation administration Ensuring all standards as set by the hotel regulated by local authorities as well as all hygiene cost controls systems are followed maintained At the same time to work closely with F B other operational departments Grooming Our appearance is a statement of who we are Our grooming should create a professional image at work that is why our every team member needs to follow the grooming standards at all the time Key Interactions Internally Food Beverage Catering sales Engineering Talent Culture Stewarding Purchasing Housekeeping Externally Guests Suppliers Vendors Primary Responsibilities Assign in detail specific duties to all employees under your supervision instruct them in their work in order to manage the daily kitchen operation quality control food hygiene Ensuring creative menu planning all recipes product yields are accurately costed reviewed regularly as well as is done according to recipes portion control waste minimization Ensure that food stock levels within the culinary department areas are of sufficient quantity and quality in relevance to the hotel occupancy forecasts To work in close conjunction with the F B manager and respective teams to create a yearly marketing Plan for the outlet Check the taste temperature and visual appeal of food items prepared to ensure that the quality and portion are consistent and as per specifications set out Interacts with guests to obtain feedback on product quality and service levels Responds to and handles guest problems and complaints reports always to senior Make recommendations to the Chef de Cuisine regarding succession planning Provides guidance to junior kitchen staff members including but not limited to line cooking food preparation and dish plating Leading by example on all hygiene requirements safe personal hygiene and sanitary foodhandling practices labelling and FIFO FEFO practices Prevent the use of contaminated products in any phase of food preparation and prevent colleagues who are ill or suffering from an infection from taking part in the preparation or handling of food To be aware of all financial budgets and goals Ensure that all safety health security and loss control policies and procedures and Government legislation are adhered to Team Management Manage provide leadership to all subordinate such as jr sous chef cdp commis as well as stewarding ensure adherence to all company and hotel policies and procedures at all times Interview select and recruit team members Project a positive and motivated attitude amongst all colleagues conduct regular team meetings where active attendance is key Ensure positive constructive feedback on work performance is given very regular in fair manner to encourage a positive eager environment Coach and counsel employees in a timely manner in accordance with company policies don t hesitate to involve seniors in order for best level outcome always keep following up on Identify strengths and weaknesses take personal interest of each team mate provide timely feedback on very regular base Ensure that weekly work schedules are administered in anticipation of business levels operating budgets and service standards furthermore that public holiday annual leave planners are very proactive regularly reviewed in order to avoid extensive accrual all are file correctly as per standards set by hotel and loc Other Responsibilities Follow guidelines provided in colleague handbook Set example to others on personal hygiene and cleanliness on and off duty Perform other reasonable duties assigned by senior Acquire culinary knowledge and skills to grow and become chef de cuisine Interface the needs requirements of other departments with the kitchen chefs office engineering food beverage security finance talent culture stewarding and food safety hygiene Attend all briefings meetings and trainings as assigned by management Main Complexity Critical issues in the Job Practice strict control of food portioning wastage ensuring gross food profitability Ability to multi task Delivery of consistent high quality products with no excuse Assess the risk in the kitchen operations Knowledgeable in new culinary techniques and trends Span of Control Nature Amount Food hygiene 3 of mishap Food cost Forecast vs actual 1 Headcount Direct XX employees

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