Sous Chef
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Key skills for this role
About the Role
St. Regis Doha is hiring a Sous Chef to oversee daily kitchen operations, lead culinary staff, and ensure high-quality food production. The role requires 4 years of culinary experience or a degree with 2 years experience.
Key Skills for This Role
Responsibilities
- Manage kitchen shift operations and ensure compliance with F&B policies and standards
- Prepare and cook foods of all types, including for special guests or functions
- Develop new applications, ideas, and products, including artistic contributions
- Maintain purchasing, receiving, and food storage standards
- Ensure compliance with food handling and sanitation standards
- Supervise and coordinate activities of cooks and workers engaged in food preparation
- Lead shifts while personally preparing food items and executing requests
- Interact with guests to obtain feedback on product quality and service
Requirements
- High school diploma or GED; 4 years experience in culinary, food and beverage, or related professional area
- OR 2 year degree in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience
Full Job Posting
Job Summary
- Accountable for overall success of daily kitchen operations.
- Exhibits culinary talents by personally performing tasks while leading staff.
- Works to improve guest and employee satisfaction while maintaining operating budget.
- Supervises all kitchen areas to ensure consistent, high quality product.
- Responsible for guiding and developing staff including direct reports.
- Must ensure sanitation and food standards are achieved.
Candidate Profile
- 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.
Ensuring Culinary Standards and Responsibilities are Met
- Manages kitchen shift operations and ensures compliance with F&B policies.
- Estimates daily production needs and communicates to kitchen personnel.
- Assists Executive Chef with all kitchen operations and preparation.
- Prepares and cooks foods of all types, including for special guests or functions.
- Develops new applications, ideas, systems, or products.
- Assists in determining food presentation and creates decorative displays.
- Maintains purchasing, receiving and food storage standards.
- Ensures compliance with food handling and sanitation standards.
- Performs all duties of kitchen managers and employees as necessary.
- Recognizes superior quality products, presentations and flavor.
- Ensures compliance with applicable laws and regulations.
- Operates and maintains all department equipment and reports malfunctions.
Leading Kitchen Operations
- Supervises and coordinates activities of cooks and workers.
- Leads shifts while personally preparing food items.
- Uses interpersonal and communication skills to lead and influence.
- Encourages mutual trust, respect, and cooperation among team members.
- Serves as a role model to demonstrate appropriate behaviors.
- Maintains employee productivity levels.
- Ensures employees understand expectations and parameters.
- Establishes open, collaborative relationships with employees.
- Ensures property policies are administered fairly and consistently.
- Communicates performance expectations in accordance with job descriptions.
- Recognizes success performance and produces desired results.
Ensuring Exceptional Customer Service
- Provides services above and beyond for customer satisfaction.
- Manages day to day operations ensuring quality and customer expectations.
- Sets a positive example for guest relations.
- Empowers employees to provide excellent customer service.
- Interacts with guests to obtain feedback on product quality and service.
- Handles guest problems and complaints.
Maintaining Culinary Goals
- Achieves and exceeds goals including performance, budget, and team goals.
- Develops specific goals and plans to prioritize and organize work.
- Utilizes Labor Management System to schedule and track time.
- Trains employees in safety procedures.
Managing and Conducting Human Resource Activities
- Identifies developmental needs and coaches others.
- Improves service by communicating and assisting individuals.
- Participates in employee performance appraisal process.
- Brings issues to attention of department manager and HR.
Additional Responsibilities
- Provides information to supervisors, co workers, and subordinates.
- Analyzes information and evaluates results to solve problems.
- Attends and participates in all pertinent meetings.
About Marriott International and St. Regis
- Marriott International is an equal opportunity employer.
- St. Regis Hotels & Resorts offers luxury experiences at over 50 properties worldwide.
- The brand is committed to bespoke and anticipatory service, including signature Butler Service.
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