Junior Sous Chef

  • Full Time
  • Doha, Qatar
  • Applications have closed

Sheraton Hotels & Resorts

Entry-level management position that focuses on successfully accomplishing the daily objectives in the kitchen. Assists in leading staff while personally assisting in all areas of the kitchen, including food production; purchasing and kitchen sanitation. Position contributes to ensuring guest and employee satisfaction while maintaining the operating budget.

Candidate Profile

Education and Experience

High school diploma or GED; 4 years experience in the 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 in the culinary, food and beverage, or related professional area.

Core Work Activities

  • Ensuring Culinary Standards and Responsibilities are met.
  • Maintains food handling and sanitation standards.
  • Performs all duties of Culinary and related kitchen area employees in high demand times.
  • Oversees production and preparation of culinary items.
  • Ensures employees keep their work areas clean and sanitary.
  • Works with Restaurant and Banquet departments to coordinate the service and timing of events and meals.
  • Complies with loss prevention policies and procedures.
  • Strives to improve service performance.
  • Communicates areas in need of attention to staff and follows up to ensure follow-through.
  • Leads shifts while personally preparing food items and executing requests based on required specifications.
  • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
  • Supervises and coordinates activities of cooks and workers engaged in food preparation.
  • Checks the quality of raw and cooked food products to ensure that standards are met.
  • Assists in determining how food should be presented and creates decorative food displays.

Supporting Culinary Team Activities

  • Supervises daily shift operations.
  • Ensures all employees have proper supplies, equipment, and uniforms.
  • Supervises staffing levels to ensure that guest service, operational needs and financial objectives are met.
  • Ensures completion of assigned duties.
  • Participates in the employee performance appraisal process, giving feedback as needed.
  • Handles employee questions and concerns.
  • Communicates performance expectations in accordance with job descriptions for each position.
  • Participates in an on-going employee recognition program.
  • Conducts training when appropriate.
  • Monitors employee’s progress towards meeting performance expectations.

Maintaining Culinary Goals

  • Participates in department meetings and continually communicates a clear and consistent message regarding the departmental goals to produce desired results.
  • Supports and assists with new menus, concepts, and promotions for the Restaurant outlets and Banquets.

Providing Exceptional Customer Service

  • Sets a positive example for guest relations.
  • Handles guest problems and complaints seeking assistance from the supervisor as necessary.
  • Empowers employees to provide excellent customer service within guidelines.

Additional Responsibilities

  • Reports malfunctions in department equipment.
  • Purchases appropriate supplies and manage food and supply inventories according to budget.
  • Attends and participates in all pertinent meetings.

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