Sous Chef – Pastry Kitchen

Four Seasons Doha

Req ID: 10338272

Doha, Qatar

Qualification & Experience:

• Degree Holder, preferably in Culinary.
• 3-5 years of Management experience.
• Good organizational skills, with the ability to work independently.
• Strong analytical, problem-solving and project management skills
• High work ethic, with a sense of responsibility for the role filled within our team.
• Excellent Communication Skills

Roles and Responsibilities:

The Sous Chef holds a management position within the kitchen department, reporting to the Chef De Cuisine, and is responsible for supervising the day-to-day running of the restaurant kitchen in the Hotel. The management of food costs and production control are important to reduce wastage in addition to the culinary training that the Sous Chef provides for all kitchen employees on a daily basis.

• Assist in the planning and development of recipes, and ensure the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration.
• Ensure methods of cooking, garnishing and size portions are as prescribed.
• Verify that quality standards, departmental rules, policies and procedures are maintained by kitchen employees.
• Ensure that sanitation standards as set forth by Four Seasons and local regulations comply.  Monitor and maintain cleanliness, sanitation and organization of assigned work areas and reach-in coolers.
• Select, train, evaluate, lead, motivate, coach, and discipline all employees in the Kitchen’s food production area to ensure that established cultural and core standards are met.
• Assist in the planning and development of recipes, and ensure the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration.
• Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control.
• Maintain control systems which will assure quality and portion consistency, monitor food shipments to ensure they meet established purchasing specifications as well and foster an awareness of the importance of food preparation and quality.
• Communicate with employees and managers to ensure operational needs are met as well as attend regular operational meetings to ensure effective coordination and cooperation between departments.
• Birch street Champion – hotel food and beverage ordering system – oversight of recipe costing
• Train, evaluate, lead, motivate, coach, and discipline all employees in the Kitchen’s food production area to ensure that established cultural and core standards are met.
• Assume all duties of the Executive Chef/Chef De Cuisine in the chef’s absence.