Sous Chef

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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 front-of-house 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:

• 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 high-end 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 problem-solving skills and the ability to remain calm under pressure in a fast-paced environment.
  • Flexibility to work varied shifts, including evenings, weekends, and holidays.