Junior Sous Chef- Cake Artist
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Key skills for this role
About the Role
St. Regis Doha seeks a Junior Sous Chef - Cake Artist to assist in leading kitchen staff and ensuring culinary standards. The role requires food production, purchasing, and sanitation oversight.
Key Skills for This Role
Responsibilities
- Maintain food handling and sanitation standards
- Oversee production and preparation of culinary items
- Lead shifts while personally preparing food items and executing requests based on required specifications
- Supervise and coordinate activities of cooks and workers engaged in food preparation
- Check quality of raw and cooked food products to ensure standards are met
- Assist in determining how food should be presented and create decorative food displays
Requirements
- High school diploma or GED; 4 years experience in culinary, food and beverage, or related professional area
- OR 2 year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in culinary, food and beverage, or related professional area
Full Job Posting
Job Summary
- Entry level management position focusing on daily kitchen objectives. Assists in leading staff while personally assisting in all areas of the kitchen, including food production; purchasing and kitchen sanitation. Contributes to ensuring guest and employee satisfaction while maintaining the operating
Candidate Profile
- High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.
- OR 2 year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.
Core Work Activities
- Maintains food handling and sanitation standards.
- Performs all duties of Culinary and related kitchen area employees in high demand times.
- Oversees production and preparation of culinary items.
- Ensures employees keep their work areas clean and sanitary.
- Works with Restaurant and Banquet departments to coordinate service and timing of events and meals.
- Complies with loss prevention policies and procedures.
- Strives to improve service performance.
- Communicates areas in need of attention to staff and follows up to ensure follow through.
- Leads shifts while personally preparing food items and executing requests based on required specifications.
- Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
- Supervises and coordinates activities of cooks and workers engaged in food preparation.
- Checks the quality of raw and cooked food products to ensure that standards are met.
Additional Responsibilities
- Reports malfunctions in department equipment.
- Purchases appropriate supplies and manages food and supply inventories according to budget.
- Attends and participates in all pertinent meetings.
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