Job Description

Your day to day

oKnowledge of voco Doha West bay Suites Minimum Standards
oHolder of a basic Health and Hygiene Certificate
oHolder of a Basic Food Preparation Certificate
oAwareness of personal hygiene
oEnsure that full uniform is donned at all times
oFull awareness of all menu items, their recipes, methods of production and presentation standard
oSupport the training Manual and ensure that it is continuously updated
oDemonstrate initiative at all times
oDemonstrate the proper and safe usage of all kitchen equipment's
oEnsure the economic usage of all utilities such as gas, electricity, etc.
oLead and support the junior member of the team
oClose liaison with all sections of the kitchen in order to ensure smooth and efficient service
oStrong desire to improve on skills and knowledge
oAbility to produce work in accordance with a dateline which has been set
oSeek own solutions to the minor obstacles from time to time
oDemonstrate the control skills to the junior members of the team
oassume the suites and responsibilities of the Chef de Partie in his absence
oCarry out the other duties and tasks as assigned by the Chef de Partie and in accordance with the needs of the business

What we need from you

FINANCIAL RETURN

oControls and decreases waste by maintaining logs to submit daily/weekly
oObserve and comply with the company's requisition and purchase order system

RESPONSIBLE BUSINESS

oComply with and ensure adherence to all of the hotel's policies and procedures
oComply with all occupational health and safety policies and procedures
oAttend all scheduled meetings
oInform on a daily basis the Head Chef of all relevant information in operational matters including information, which does not require the Head Chef's action.
oLiaise with F & B Controls for food costing, ordering and supply.
oLiaise with departmental heads for co-ordination of functions and activities.
oCoordinate with kitchen stewarding for proper sanitation, maintenance of equipment, cleaning of cold stores, supply of service dishes, during service hours.
oMaintain a good working relationship with all staff and colleagues throughout the hotel and sister properties.
oMaintain in good working order all hotel property.
oMaintain a positive and professional attitude at all times

PEOPLE

oAssist scheduling of kitchen staff to ensure proper cover of shift as per business requirements.
oRecommend increments, promotion and transfer of chefs to Head Chef and under his guidance conduct such functions as employee orientation, coaching and supervision, if necessary, to ensure appropriate productivity.
oAssist Head Chef in conducting formal on-the-job training session for kitchen employees.
oUtilize coaching skills and demonstrate the development of other team members.

GENERAL

oCommunicate effectively with all other departments
oAttend meetings, training sessions and any other required meeting or training session.
oIdentify opportunities to innovate service delivery and product offering to meet and exceed client expectations.
oEnsure safe work practices are adopted at all time and report any OHS concerns immediately to your direct manager or HR Manager.
oEnsure consistency in quality of appearance and taste, and the best quality menus using the freshest ingredients.
oEffectively participate in the organization of ordering, cost controlling and wastage of food.
oLead by example and ensure all procedures (HACCP, Health and Safety, and Food Safety Management) are maintained to the required standards to which training has been received, and are being followed by all kitchen members.
oManage and deliver the production needs of the kitchen to the required standards.
oManage time through effective planning of work, maintaining a high level of productivity.
oAchieve customer satisfaction rating of above expectations.
oMeet maximum creativity and understanding of food, by creating dishes and assisting with menu development.
oAssigned projects are completed within designated timeframes
oReports, presentations and other administrative duties are consistently on a high standard; and free of errors and omissions.

PERSONAL CHARACTERISTICS

Education

oFormal Hospitality Management qualifications in Culinary Institute- desirable
oCompletion and awarded Intermediate Food Hygiene Certification
oCompletion and awarded HACCP Certification

Experience

oAt least 3 years previous experience in a hotel or branded units
oMinimum 2 years in similar capacity
oExperience in a high cover International /Mediterranean cuisine
oKnowledge in preparation of all Pastry and bakery products and all culinary operations.
oKnowledge of volume production and ability to maintain the highest quality standards.

Technical

oAbility to follow standards recipes and convert quantities mathematically
oAbility to taste all foods to assure correct preparation
oDemonstrates strong knowledge of stock control, staff scheduling (rotas), and budget management

Personal Attributes

o'Can do' attitude and a high level of energy
oProfessionally groomed
oAble to manage task simultaneously; and priorities
oFlexible and aware of the pressure points within the kitchen environment and adapt to each situation with maturity and calmness.
oHands-on attitude, leads by example
oAlways goes the extra mile to ensure guests satisfaction.

Don't quite meet every single requirement, but still believe you'd be a great fit for the job? We'll never know unless you hit the 'Apply' button. Start your journey with us today.