Job purpose
Sous Chef supports Chef de Cuisine as the culinary ambassador for the restaurant, leading the place into extra character and spirit. The position is responsible for overseeing the overall cooking process and achieving and maintaining the highest standards of food quality and guest satisfaction. Key responsibilities include, but are not limited to, maximizing revenue, achieving goals such as profit and loss budgeting, forecasting, marketing, staffing, quality, training and development of team members.
Administrative hierarchy
Main Interactions
internally
Culinary and supervision team.
Service team.
– The wine team.
Bar team.
Booking team.
– Team other outlets.
– Finance/Cost Control team.
Housekeeping team/laundry team.
Engineering team.
Security team.
Front office team.
– Team Butler.
Talent and culture team.
Sales and Marketing Team.
Marketing communications team.
Group purchasing.
Hygiene officer.
– security guard.
externally
– Local guests.
House guests.
– Guests of the city.
Event organizers.
– Suppliers.
Basic Responsibilities
food quality
To be responsible for monitoring the quality and consistency of food and to ensure that the food served to our guest is of the highest quality standards.
Supervises and monitors kitchen operations, works on yield testing, product identification, appropriate rotation, and labeling according to guidelines and product specifications.
Works closely with receiving and warehousing; To ensure that merchandise received is of standard quality and meets hotel specifications.
– Continuously evaluates the freshness of the foods served, the methods of serving them, and their temperature.
cost control
Ensures food portioning, serving, requisitions and store pickup are properly controlled in line with standard operating procedures to reduce waste.
– Recipe cost menu and menu layout updates as required, as well as for F&B promotions.
Hygiene and sanitation
Be responsible for personal hygiene and personal care in accordance with Raffles Doha, National Environment Agency standards and HACCP guidelines.
– Imposes the highest standards of hygiene, hygiene and sanitation in kitchens. This includes work areas including, but not limited to; Refrigerators, Freezers, Ceiling, Walls, Flooring, Workbench Racks and Work Tools such as carving boards, chopping boards, mixers, mixers, cutters, pans, pots, pans, etc.
Ensures that all equipment is hygienically stored in its designated area.
Ensures that all perishable items are stored quickly and efficiently, all items are fully used to avoid wastage and ingredients are always fresh and on their expiration date.
It is forbidden to use spoiled or contaminated products at any stage of food preparation.
Colleagues who are sick or have an infection should not participate in the preparation or handling of food.
Managing and leading the culinary team
Be a teacher and a role model.
Supervises the performance of all colleagues and is seen as friendly and fair when dealing with all chefs in all matters of cooking at all times.
Assigns in detail specific duties to all colleagues, directs them in their work and communicates with the Executive Chef on all aspects of kitchen management.
Coordinates with all departments to ensure correct and professional operating procedure. Ensures that all colleagues are on time at all times and that appropriate disciplinary action is taken when culinary department policies are not followed.
Coordinates all outlet functions with the Executive Chef, event executives and the Chef in charge to ensure maximum efficiency, use of facilities and food, and colleagues’ productivity.
Ensures smooth and effective communication between kitchens and other departments.
– Collates weekly schedule for colleagues and submits to Chef’s office by 12 noon every Thursday for approval.
Evaluates the performance of colleagues in the kitchen and gives the Executive Chef any recommendations for promotions or other actions.
Works with talent and culture to recruit colleagues and ensures appropriate follow-up is conducted, through the entire recruitment process.
Attends daily 10 am meetings and all other meetings, which fall under his/her competence, follows directions given and advises Executive Chef on topics of interest.
Attends the monthly departmental meeting and communicates with the team. Follows up on specific projects, if any.
Ensures that daily line-up is done within the respective outlet and documented.
Ensures that all deadlines are consistently met.
Monitors and schedules annual leave in a timely and efficient manner, with the best intention of the executor/colleagues.
Train, learn and develop the culinary team
– Flow lines all training requirements and coordinate all arrangements for proper implementation of instructions.
Conducts regular trainings for colleagues to develop their new skills/menu items. Records and submits monthly on-the-job training hours to the Chef’s Office before the 15th of each month.
Provides administrative guidance to new employees.
Ensures that colleagues are aware of hotel rules and regulations.
Ensures that colleagues are trained in fire, safety, emergency procedures and hygiene.
Other responsibilities
Builds guest loyalty and develops a professional relationship with local guests and regular patrons.
Continuously improves product, presentation, expertise, and receives feedback from guest and patrons.
Builds a base of loyal long-term sponsors (consisting of the local community, expats and resident guests) by exceeding guest expectations. This includes but is not limited to engaging with guests during their dining experience in order to gather feedback and information that will exceed their expectations.
To support Accor’s values of guest passion, trust, sustainable performance, spirit of openness, innovation and respect, when undertaking any assignments and in any internal and external interactions.
Follows sustainable procedures and practices that support the “Planet 21” initiatives (Accor’s Corporate Social Responsibility programme).
Main complexity/critical issues in the job
Works with an international and diverse team.
Manages the pre-opening and opening of a new restaurant with a large amount of covers and associated challenges.
Profile personly
Knowledge and experience
Minimum professional certificate in a culinary-related field.
At least 4 years of experience in Food and Beverage (hotel and stand-alone restaurant) in a similar position, preferably in a reputable establishment or celebrity chef restaurant.
Proficient in written and spoken English plus one additional language.
Are familiar with and comfortable with media exposure.
Pre-opening experience is preferred.
Detailed knowledge of sweets.
Competencies
Interpersonal skills with the ability to communicate with all levels of colleagues.
Open and team player.
Service oriented with an emphasis on detail, passion and innovation.
A multicultural awareness and the ability to function and thrive in a culturally diverse environment.
Outstanding presentation and influencing skills.
Flexible and able to embrace change and respond to change effectively and quickly.
Ability to work independently and with good initiative in a dynamic environment.
They are self-motivated and energetic.
Continuously improve the guest and guest service experience.
Required leadership skills – collaborative, empowering and entrepreneurship.
– Shows sophistication, humility, personality, attractiveness, confidence, professional etiquette and competencies.
Builds a strong relationship and a coordinated approach to the restaurant with the restaurant manager.
He possesses exceptional knowledge, while also possessing the charisma to enlighten indoor and outdoor guests in a private kitchen.
A caring employer who offers respect, training and career development to our employees. Attractive employer offering over 100 careers across five continents.
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