Jr. Sous Chef
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Key skills for this role
About the Role
InterContinental Doha is seeking a Junior Sous Chef to support the smooth operation of the main/outlet kitchen, focusing on quality, presentation, and employee training. The role involves supervising food preparation, monitoring quality standards, controlling food costs, and ensuring HACCP compliance.
Key Skills for This Role
Responsibilities
- Supervise the main/outlet kitchen in the preparation and presentation of all food items in accordance with the hotel's SOPs and standardized menu guidelines
- Monitor regular standards of production to ensure highest level of quality
- Monitor all aspects pertaining to the control of the hotel's food cost
- Participate in the drafting of concept ideas and menus for all special events and functions
- Ensure HACCP standards are implemented and follow the appropriate hygiene standards as per Municipality requirements at all times
- Ensure consistent on the job training session for culinary colleagues and promote health & safety
Requirements
- Previous culinary experience in a hotel or restaurant kitchen
- Knowledge of HACCP standards and hygiene regulations
- Ability to supervise kitchen staff and maintain quality standards
- Strong communication and teamwork skills
Full Job Posting
About Us
- As the world's largest family of luxury hotels, we all take great pride in being genuine ambassadors of the InterContinental® brand. Shaped by decades of international know how and local insights, our passion for luxury travel spans cultures and customs. Inspiring us to create warm and sophisticated
What’s the job?
- As Jr. Sous Chef, you are responsible for the smooth operation of the main / outlet kitchen with emphasis on quality, presentation within the guidelines of the standardized menus and employee training. Promote the desired work culture by living the 5 winning ways value – Do the Right thing, Show we
Your day to day
- Supervise the main / outlet kitchen in the preparation and presentation of all food items in accordance with the hotel's SOPs and standardized menu guidelines
- Monitor regular standards of production to ensure highest level of quality
- Monitor all aspects pertaining to the control of the hotel's food cost
- Participate in the drafting of concept ideas and menus for all special events and functions while encouraging all employees to put forward their ideas and utilizing them wherever practical
- Ensure HACCP standards are implemented and follow the appropriate hygiene standards as per Municipality requirements at all times
- Ensure consistent on the job training session for culinary colleagues and promote health & safety
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