Sous Chef - Cold Kitchen
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Key skills for this role
About the Role
Rixos Gulf Hotel Doha is hiring a Sous Chef for the Cold Kitchen. You will plan and direct food preparation, supervise kitchen staff, assist with menu planning and inventory, and ensure safety standards.
Key Skills for This Role
Responsibilities
- Plan and direct food preparation in the kitchen
- Supervise other kitchen staff
- Assist with menu planning, inventory, and managing supplies
- Ensure kitchen is up to safety standards and staff obey sanitation rules
- Properly measure and portion all food items
- Cook all food to proper specifications in a timely manner
- Utilize kitchen equipment to prepare food items
- Ensure proper food temperatures are maintained and food is stored correctly
- Ensure freshness and quality of all menu items
- Perform opening, closing and side work duties
Requirements
- 3 years experience in the same capacity
- Full compliance with HACCP standards and certification
- Excellent communication and customer service skills
- Strong leadership qualities and management skills
- Ability to maintain high service levels under pressure
Full Job Posting
Company Description
- The Iconic Rixos Gulf Hotel Doha introduces a unique lifestyle and luxurious Services and products, Rixos warm hospitality, the vibrant Entertainment programs, and the trendy and distinguished ALL INCLUSIVE Food and Beverage concepts with 378 beautifully appointed guest Rooms, dream bedding and luxu
Job Description
- The Sous Chef is responsible for planning and directing food preparation in a kitchen. This will involve a large degree of supervising other kitchen staff. The Sous Chef will help with menu planning, inventory, and managing of supplies. Also aid in making sure the kitchen is up to safety standards a
- Properly measures and portions all food items. Complies with all portion sizes, quality standards, department rules, policies and procedures.
- Cooks all food to Proper specifications in a timely manner.
- Utilizes kitchen equipment to prepare food items such as: knives, slicers, whips, pots, pans, warmers, steamers, grills, ovens, etc.
- Ensures proper food temperatures are maintained and food is stored correctly.
- Ensures freshness and quality of all menu items.
- Packages all products to proper specifications.
- Performs opening, closing and side work duties as instructed and according proper guidelines.
- Keeps workstation and equipment clean, organized, sanitized, and sufficiently stocked.
- Follows and upholds all health codes and sanitation regulations.
- Sets up and operates kitchen equipment.
Qualifications
- Previous 5 star hotel experience is an advantage.
- Excellent communication and customer service skills
- Strong leadership qualities and management skills
- Ability to maintain high service levels under pressure.
- Additional certification(s) from a reputable Culinary school will be an advantage
- 3 years experience in the same capacity
- Full compliance with HACCP standards and certification
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