Sous Chef - Baker

Job summary

Education and experience

• High school diploma or GED plus four years of relevant culinary, food and beverage, or related professional experience.
• Alternatively, a two-year degree in Culinary Arts, Hotel and Restaurant Management, or a related major plus two years of relevant experience.

Pastry culinary leadership

• Supervise and manage employees and coordinate cooks and food preparation workers.
• Lead shifts while personally preparing food items and fulfilling requests to specification.
• Maintain employee productivity, clarify expectations, and manage day-to-day operations.
• Build trust, cooperation, and open collaborative relationships within the team.

Culinary standards

• Develop or create new culinary applications, ideas, relationships, systems, products, and artistic contributions.
• Maintain food preparation, handling, storage, purchasing, receiving, portion, waste, and temperature standards.
• Prepare and cook food, check product quality, and create decorative food presentations.
• Ensure compliance with food and beverage policies, procedures, applicable laws, and regulations.

Service and goals

• Improve guest service, satisfaction, retention, and service performance through guidance, feedback, and coaching.
• Achieve performance, budget, team, and service goals and organize work to accomplish objectives.
• Purchase supplies and manage inventories according to budget.

Training and administration

• Train staff on safety procedures, menu items, ingredients, preparation methods, and unique tastes.
• Review staffing levels and support interviewing and hiring employees with appropriate skills.
• Complete disciplinary procedures and documentation according to standard and local operating procedures.
• Attend meetings, communicate operational information, analyze results, and escalate issues when necessary.

Workplace and service expectations

• The full-time management role is based at the property in West Bay, Doha and is not remote.
• Maintain exceptional customer service and ensure guest expectations are met daily.
• Administer property policies fairly and consistently and maintain safety and loss prevention practices.