At Crowne Plaza® Hotels & Resorts our goal is to make business travel work.by " Dare to Connect" That’s where you come in.
When you are part of the Crowne Plaza Hotels & Resorts brand you’re more than just a job title.
At Crowne Plaza we look for people who are dynamic, confident and ambitious; people who excel in their role and help our guests succeed too.
Join us as an Executive Sous Chef in Crowne Plaza, Doha .You’ll have ambition, talent and obviously, some key skills.
Manage the Kitchen operations of the hotel to ensure safety and comfort of hotel guests and teammembers. Follow brand standards andgovernment, and / or local regulatory requirements.
May have responsibility for the LossPrevention function.
So whoever you are, whatever you love doing, bring your passion to Crowne Plaza and IHG and we’ll make sure you’ll have room to be yourself.
Find out more about joining us today by going to careers.ihg.com
The Location :
Crowne Plaza® Doha The Business Park is 378 stylish rooms and suites, with six restaurants and bars : Aramede - an Arabic -
Mediterranean all day dining theatre, Rodizio - fine Churrascaria dining, Misturado - a Brazilian bar, Savor - an elegant lounge, Liquidity -
a lively rooftop pool bar and relax in privacy at the Executive Lounge .the five star business hotel in Qatar places you in the heart of one of Doha's key business districts, close to major banks and firms.
It is just a 15-minute drive by car or complimentary shuttle from Doha's Hamad International Airport.
From a 24-hour Business Center to a Spa and Fitness Center, our flexible amenities and free internet are designed to keep you feeling creative and energized.
Just around the corner is the Corniche, great for evening or morning walks, and for more cultural experience, visit the renowned Souq Waqif or The Museum of Islamic Art.
For a long term stay at Crowne Plaza® Doha - The Business Park , we also have well appointed residences featuring one or two bedroom apartment style suites, with the convenience and service of a five star hotel.
Duties and Responsibilities
1.Fosters positivethinking and motivation within all Food and Beverage kitchensby giving active assistance and advice on more effective ways of running the kitchens.
2.In conjunction withthe Executive Chef and outlet Managers plans activities, promotions, menuimplementations according to the annual marketing plans.
3.Ensures that alldesignated action points from daily briefings or monthly operational meetingsare being followed up on.
4.Guide Sous Chefs indecision making and judgment.
5.Ensure that positiveworking relations with non Food and Beverage departments are fostered givingco-operation at all times.
6.Be aware of andcomply with all legislation affecting the operation, including licensingregulations, health regulations and fire and safety regulations.
7.Assist the ExecutiveChef in compiling the annual marketing plans and budgets.
8.Ensure disciplinaryand grievance procedures are adhered to.
9.Handle customers’comments and complaints and take swift corrective action after consultationwith the Executive Chef, Food and Beverage Director and department headconcerned.
10.Be responsible forand accountable for the overall food cost as well as kitchensupplies, kitchen energy costs and kitchen utensils.
11.Find ways to improvethe efficiency of the operations which will benefit our clients.
12.Assist the ExecutiveChef in constantly finding ways to further improve the Food cost throughstrategic purchasing, without negatively affecting pre determined qualitystandards.
13.Constantly strive toreduce energy consumption within the kitchens.
14.Complete detailedchecks of the entire Food and Beverage operation during all service periodstaking necessary action to correct any deviation from quality standards.
15.Conduct weeklyequipment maintenance checks & stewarding cleanliness issues & followsup on deficiencies in a timely manner.
16.Plans, coordinatesand supervises all menu implementations in a timely manner with recipes,photographs & training.
17.Assists in thepreparation and control of daily and weekly market lists.
18.Conducts daily outlettours to observe operational standards and difficulties and follow them up withthe Executive Chef.
19.Create and developnew dishes and recipes by keeping up with the latest market trends.
20.Constantly strive toimprove kitchen operatingprocedures.
21.Relate guests’comments, positive or negative, to the Executive Chef and take correctiveactions where necessary.
22.Be fully responsiblefor the labour budget of the kitchendepartment.
23.Propose and initiatewhen approved, new services and products for our guests.
24.Control manpowerdistribution throughout the kitchens,by overseeing the schedule of all sections and make adjustments when necessary.