Jnr Sous Chef
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Key skills for this role
About the Role
IHG is hiring a Junior Sous Chef in Doha to assist the Head Chef in kitchen operations. Responsibilities include ensuring food quality, supervising staff, controlling costs, and maintaining hygiene standards.
Key Skills for This Role
Responsibilities
- Ensure all food is prepared fresh and of the highest quality
- Ensure correct preparation and presentation of dishes in accordance with menu cards
- Strictly adhere to all recipes, methods, and instructions from supervisor
- Consistently check temperatures in foods and follow proper procedures for chilling, re heating, and holding food
- Assist the Head Chef in controlling and analyzing quality levels, guest satisfaction, and costs
- Supervise and control the kitchen to meet work requirements
- Assist in production, preparation, and presentation of all food items
- Maintain hygiene and sanitation, and ensure all precautions on fire, health, and safety are taken
Requirements
- Experience in food preparation and kitchen operations
- Ability to supervise and control kitchen staff
- Knowledge of food safety and hygiene standards
- Strong organizational and time management skills
Full Job Posting
Your day to day
- Ensures all food is prepared fresh and is of the highest quality
- Ensure the correct preparation and presentation of dishes in accordance with menu cards and produced on a consistent basis.
- Strictly adheres to all recipes, methods and instructions from supervisor.
- Consistently checks temperatures in foods and follows proper procedures in regards to chilling, re heating, and holding food.
- Checks outlet upon arrival to determine status of outstanding safety, or equipment issues
- Checks outlet prior to leaving to ensure cleanliness, proper disposal/removal of food, and proper storing and labeling
- Responsible for accuracy in daily inventories and requisitions.
- Assist the Head Chef in controlling and analyzing on an on going basis, the following: Quality levels of production and presentation, including employee cafeteria; Guest Satisfaction; Merchandising and promotions; Operating, Payroll, Food costs according to budget; Sanitation, Cleanliness and Hygien
- Assist in production, preparation and presentation of all food items to ensure highest quality at all times.
- Supervise and control the kitchen to meet work requirements.
- Assist Head Chef with inspections of physical of kitchen areas including cold rooms and equipment.
- Assumes responsibilities of Head Chef in his absence.
What we need from you
- FINANCIAL RETURN: Assist the Head Chef in supervising the functioning of all Kitchen employees’ facilities and costs to ensure maximum Food & Beverage departmental profit is achieved.
- Controls and decreases waste by maintaining logs to submit daily/weekly
- 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
- Inform on a daily basis the Head Chef of all relevant information in operational matters
- Liaise with F & B Controls for food costing, ordering and supply.
- Liaise with departmental heads for co ordination of functions and activities.
- Coordinate with kitchen stewarding for proper sanitation, maintenance of equipment, cleaning of cold stores, supply of service dishes, during service hours.
- Maintain a good working relationship with all staff and colleagues throughout the hotel and sister properties.
- Maintain in good working order all hotel property.
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