Sous Chef
Job Description
Job description / Role
Rixos Qetaifan Island North
Opening mid-2022, Rixos Doha Qetaifan will comprise a 345-key hotel, along with a souq encompassing 11,000sqm of leasing space, a beach club, a theme park and a waterpark. The resort will boast panoramic views of the Arabian Gulf. Slated to make its debut right before the World Cup, Rixos plans to provide a platform for showcasing Qatar as a tourism destination. One of the country's biggest draws will be Qetaifan Island North's waterpark attraction. The Icon Tower, the world's highest tower of its kind, reaching 82 metres in height.
Sous Chef
The Sous Chef is primarily responsible for ensuring food quality for the kitchen and as well as special functions. He/she supervise the staff on duty, and are supervised by the Executive Chef, Executive Sous Chef, and Chef de Cuisine.
What's in it for you:
– Be part of a unique and complex resort in Qatar
– Take advantage of opportunities to be recognized for your professional contributions
– Employee benefit card offering discounted rates in Accor worldwide
– Learning programs through our academies
– Opportunity to develop your talent and grow within your property and across the world
– Ability to make a difference through our Corporate Social Responsibility activities like Planet 21
What you will be doing:
– Provides, directs and oversees training for all levels of his own kitchen team members under the general guidance of the culinary department in coordination with the Chef de Cuisine, Executive Sous Chef and Executive Chef within the limits of the hotel Standards.
– The incumbent is responsible for providing departmental induction program, welcome and initial trainings of new Team Members. Organizes and provides mostly on-the-job training and supports further development of all level of his own kitchen team members in the department.
– Oversee the day to day operation of the culinary department, ensuring best practice and adhering to the hotel Standards, policies and procedures.
– Help Chef de Cuisine, Executive Sous Chef to develop and implement menus, trends, training and quality initiatives to ensure that the hotel's business goals are achieved, all in line with company brand standards.
– Oversees the operations of designated kitchen outlet.
– Ensures high and consistent quality of all menu items both in preparation and presentation: ensures that all recipes are followed exactly; checks the taste and texture of all the dishes before meal services; ensures "model" plates of all menu items before each meal service.
– Interfaces with Executive Chef, Executive Sous Chef, Chef de Cuisine, Dietitians and Food Development department concerning menu development.
– Interfaces with Kitchen staff and Dietitians regarding food quality, preparation and presentation.
– Assists in developing and implementing new recipes and menus.
– Perform opening duties, as well as assist with the transition to the AM to PM / PM to AM staff taking over the duty.
– Adheres to hotel standards for guest service.
– Refers guest's problems or complaints to supervisor.
– Maintains the highest possible rating from the Health Department on a regular basis.
– Reports and documents any observed or known safety hazards, conditions or unsafe practices and procedures to management immediately.
– Participates in demonstrations, special projects and public relations duties as necessary.
– Communicates with the Engineering Department as needed regarding smooth operation of equipment.
– Participates in the hiring, counseling and coaching of staff to maintain hotel standards.
– Performs employee evaluations and schedules staff efficiently to meet guest and business demands.
– Participates in monthly inventory of LEC, along with the Chef de Cuisine.
– Performs other job-related duties as directed.
– Supervise the activities of the Chef de Parties, Saucier, Butcher and Cooks.
