Junior Sous Chef - Vaya

Company Description

#BeLimitless

We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities.

By joining an Accor brand, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality.

Do what you love; care for the world; dare to challenge the status quo! #BELIMITLESS

Job Description
Scope and Objectives
This position is responsible for assisting in supervising the overall kitchen operations, ensuring maximum guest satisfaction through planning, organizing, directing & controlling the kitchen operation & administration. Ensuring all standards as set by the hotel & regulated by local authorities, as well as all hygiene, cost control systems are followed & maintained. At the same time to work closely with F&B & other operational departments.

Grooming
Our appearance is a statement of who we are. Our grooming should create a professional image at work that is why our every team member needs to follow the grooming standards at all the time.

Key Interactions
Internally

• Food & Beverage
• Catering sales
• Engineering
• Talent & Culture
• Stewarding
• Purchasing
• Housekeeping

Externally

• Guests
• Suppliers
• Vendors

Primary Responsibilities

• Assign in detail specific duties to all employees under your supervision & instruct them in their work, in order to manage the daily kitchen operation, quality control & food hygiene.
• Ensure creative menu planning, all recipes & product yields are accurately costed, reviewed regularly, as well as MEP is done according to recipes, portion control & waste minimization.
• Ensure that food stock levels within the culinary department areas are of sufficient quantity and quality in relevance to the hotel occupancy & forecasts.
• Work closely with the F&B manager and respective teams to create a yearly marketing Plan for the outlet.
• Check the taste, temperature and visual appeal of food items prepared to ensure that the quality and portion are consistent and as per specifications set out.
• Interact with guests to obtain feedback on product quality and service levels.
• Respond to and handle guest problems and complaints & report to senior management.
• Make recommendations to the Chef de Cuisine regarding succession planning.
• Provide guidance to junior kitchen staff members, including line cooking, food preparation, and dish plating.
• Lead by example on all hygiene requirements (safe personal hygiene and sanitary food-handling practices, labeling and FIFO/FEFO practices).
• Prevent the use of contaminated products in any phase of food preparation.
• Be aware of all financial budgets and goals.
• Ensure that all safety, health, security and loss control policies and procedures and Government legislation are adhered to.

Team Management

• Manage & provide leadership to all subordinates such as CDP, commis as well as stewarding & ensure adherence to all company and hotel policies and procedures at all times.
• Project a positive and motivated attitude amongst all colleagues & conduct regular team meetings where active attendance is key.
• Ensure positive & constructive feedback on work performance is given regularly in a fair manner to encourage a positive & eager environment.
• Learn to coach and counsel employees in a timely manner, in accordance with company policies.
• Identify strengths and weaknesses, take personal interest of each team member & provide timely feedback regularly.
• Ensure that weekly work schedules are administered in anticipation of business levels, operating budgets and service standards.

Other Responsibilities

• Follow guidelines provided in colleague handbook.
• Set an example to others on personal hygiene and cleanliness on and off duty.
• Perform other reasonable duties assigned by senior management.
• Acquire culinary knowledge and skills to grow and become chef de cuisine.
• Interface the needs/requirements of other departments with the kitchen.
• Attend all briefings, meetings and trainings as assigned by management.

Qualifications
Profile
Knowledge And Experience

• Basic & local necessary food hygiene certificates.
• Relevant culinary school or college diploma preferred.
• Minimum of 3-5 years relevant experience in a similar culinary management position.
• Strong working knowledge with computer, MS office, procurement & requisition module.
• Knowledge of labour laws and visa requirements in Doha.
• Good reading, writing and oral proficiency in English language.
• Ability to speak other languages & basic understanding of local languages will be an advantage.

Competencies

• Strong leadership & interpersonal skills.
• Service-oriented with an eye for details.
• Ability to work effectively and contribute in a team.
• Good presentation and influencing skills.
• Multicultural awareness.
• Flexible and able to embrace and respond to change effectively.
• Ability to work independently and has good initiative.
• Self-motivated, energetic, team player.
• Hungry to learn and apply in operation in order to grow.