Sous Chef - Cold Kitchen
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Key skills for this role
About the Role
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 an.
Key Skills for This Role
Responsibilities
- Plan and direct food preparation in the kitchen.
- Supervise kitchen staff.
- Assist with menu planning, inventory, and managing supplies.
- Ensure kitchen meets 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.
- Package all products to proper specifications.
- Perform opening, closing, and side work duties.
- Keep workstation and equipment clean, organized, sanitized, and stocked.
Requirements
- Experience in planning and directing food preparation in a kitchen.
- Ability to supervise kitchen staff.
- Knowledge of menu planning, inventory, and supply management.
- Understanding of safety standards and sanitation rules.
- Ability to make quick decisions during mealtimes.
- Experience with kitchen equipment such as knives, slicers, grills, ovens, etc.
- Ability to maintain food temperatures and proper storage.
- Knowledge of health codes and sanitation regulations.
Full Job Posting
Job Overview
- The Iconic Rixos Gulf Hotel Doha introduces a unique lifestyle and luxurious services and products.
- Rixos warm hospitality, vibrant Entertainment programs, and ALL INCLUSIVE Food and Beverage concepts.
- 378 beautifully appointed guest rooms, dream bedding and luxurious atmosphere.
Key Responsibilities
- Plan and direct food preparation in the kitchen.
- Supervise other kitchen staff.
- Help with menu planning, inventory, and managing supplies.
- Ensure kitchen is up to safety standards and staff obey sanitation rules.
- Make smart decisions instantly during mealtimes.
- Responsible for staff scheduling and discipline when necessary.
- Properly measure and portion all food items.
- Comply with portion sizes, quality standards, department rules, policies and procedures.
- Cook all food to proper specifications in a timely manner.
- Utilize kitchen equipment such as knives, slicers, whips, pots, pans, warmers, steamers, grills, ovens, etc.
- Ensure proper food temperatures are maintained and food is stored correctly.
- Ensure freshness and quality of all menu items.
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