Sous Chef-Junior

St. Regis Hotels & Resorts; Doha; On-site; QAR 60,000 - 90,000; Full time

Job summary

St. Regis Hotels & Resorts in Doha seeks an entry-level management professional to help achieve daily kitchen objectives, lead staff, and assist in all kitchen areas including food production, purchasing, and sanitation. The role supports guest and employee satisfaction while managing the operating budget.

Responsibilities include supervising cooks, maintaining cleanliness, coordinating with Restaurant and Banquet departments, and ensuring quality food presentation and service timing.

Qualifications

• High school diploma or GED; 4 years experience in culinary, food & beverage, or related area.
• 2-year degree in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in culinary, food & beverage, or related area.

Responsibilities

• Maintains food handling and sanitation standards.
• Oversees production and preparation of culinary items.
• Leads shifts while preparing food items and handling requests.
• Purchases appropriate supplies and manages food inventories according to budget.

Skills

Staff supervision

Food production

Sanitation

Budget awareness

Education

High school diploma or GED with 4 years experience

2-year degree in Culinary Arts/Hotel & Restaurant Management with 2 years experience

Job description

Job Summary

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.

Location

West Bay, Doha, Qatar, Qatar, 14435

Schedule

Full Time

Remote

N

Position Type

Management

Candidate Profile – Education and Experience

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

Core Work Activities – 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.

Core Work Activities – 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.

Core Work Activities – Providing Exceptional Customer Service

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

Core Work Activities – Additional Responsibilities

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

EEO Statement

At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.