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Sous Chef - Baker

St. Regis Hotels & Resorts
Doha, QAT
Full-time
Mid-Senior
Onsite
Discovered 6 days ago
BakingPastry preparation and decorationFood sanitation and safetyCulinary team leadershipFood quality controlFood presentation
Free

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BakingPastry preparation and decorationFood sanitation and safety
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Position details

Sous Chef - Baker in the Food and Beverage & Culinary department.

Full-time management position in West Bay, Doha.

The position is not remote.

Role summary

Lead pastry staff while personally preparing and decorating quality, consistent pastries.

Improve guest and employee satisfaction while maintaining operating budgets.

Lead team development and training while ensuring sanitation and food standards.

Pastry team leadership

  • Supervise employees and manage day-to-day pastry culinary operations.
  • Lead shifts while preparing food and executing requests to specification.
  • Supervise and coordinate cooks and workers engaged in food preparation.
  • Build trust, cooperation, accountability, and productivity among team members.

Culinary standards

  • Maintain food preparation, handling, storage, temperature, sanitation, and quality standards.
  • Prepare and cook foods, inspect raw and cooked products, and create decorative displays.
  • Manage purchasing, receiving, storage, inventories, portion controls, waste, and costs.
  • Follow applicable food and beverage policies, standards, procedures, laws, and regulations.

Service and performance

  • Provide service that exceeds customer expectations and supports satisfaction and retention.
  • Set and achieve performance, budget, team, service, and operational goals.
  • Address guest needs, provide coaching, and support continuous service improvement.

Training and administration

  • Train employees on safety procedures, menu items, ingredients, preparation methods, and tastes.
  • Support staffing reviews, interviews, hiring, discipline, documentation, meetings, and employee development.
  • Analyze information, solve problems, and escalate issues to management or Human Resources.

Education and experience

  • Candidates must meet one of two education and experience pathways.
  • High school diploma or GED plus four years of related culinary or food and beverage experience.
  • Two-year degree in Culinary Arts, Hotel and Restaurant Management, or a related major plus two years of related experience.

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