Sous Chef - Raffles
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Job Description
Job Summary: The Sous Chef will assist the Executive Chef in managing the kitchen operations ensuring high standards of food quality presentation and safety. The ideal candidate will be a skilled culinary professional with strong leadership abilities a passion for food and a commitment to delivering exceptional dining experiences.
Key Responsibilities:
Kitchen Management:
- Assist the Executive Chef in planning and developing menus ensuring a creative and diverse range of dishes that meet the standards of Raffles Doha.
- Oversee daily kitchen operations including food preparation cooking and plating ensuring consistency and quality of all dishes.
- Manage and supervise kitchen staff including line cooks prep cooks and other culinary team members providing guidance training and support.
Quality Control:
- Ensure all dishes are prepared and presented according to established recipes and presentation standards.
- Conduct regular quality checks to maintain high standards of food safety hygiene and cleanliness in the kitchen.
- Monitor and manage inventory levels ensuring the proper storage and handling of ingredients.
Staff Development:
- Assist in recruiting training and evaluating kitchen staff fostering a positive and productive work environment.
- Provide feedback and coaching to staff to enhance their skills and performance promoting a culture of continuous improvement.
Operational Efficiency:
- Assist with the development and implementation of standard operating procedures and policies for kitchen operations.
- Coordinate with other departments including frontofhouse and management to ensure smooth and efficient service.
- Handle administrative tasks such as scheduling ordering supplies and managing food costs to stay within budget.
Guest Experience:
- Collaborate with the culinary team to create special menu items and seasonal dishes that enhance the guest dining experience.
- Address any guest feedback or concerns related to food quality or presentation ensuring prompt and satisfactory resolution.
Qualifications :
Qualifications:
Education and Experience:
- Culinary degree or equivalent qualification in culinary arts required.
- Minimum of 5 years of experience in a professional kitchen with at least 2 years in a supervisory or management role.
- Proven experience in highend restaurants or luxury hotels is preferred.
Skills and Competencies:
- Strong leadership and management skills with the ability to inspire and motivate a team.
- Excellent culinary skills with a deep understanding of various cooking techniques cuisines and presentation styles.
- Strong organizational and multitasking abilities with attention to detail and a commitment to maintaining high standards of food safety and hygiene.
Personal Attributes:
- Passionate about food and culinary excellence with a creative and innovative approach to cooking.
- Strong problemsolving skills and the ability to remain calm under pressure in a fastpaced environment.
- Flexibility to work varied shifts including evenings weekends and holidays.
Remote Work :
No
Employment Type :
Fulltime
Employment Type
Full-time
