Junior Sous Chef

Company Description Rixos Qetaifan Island North Rixos Qetaifan Island North comprises a 345key hotel along with a souq encompassing 11 000sqm of leasing space a beach club a theme park and a waterpark The resort boasts panoramic views of the Arabian Gulf Rixos plans to provide a platform for showcasing Qatar as a tourism destination One of the countrys biggest draws will be Qetaifan Island Norths Waterpark attraction The Rig 1938 is the worlds highest tower of its kind reaching 82 metres Jr Sous Chef Accountable for the quality consistency and production of the food Exhibits culinary talents by personally performing tasks while leading the staffDevelops and trains the team to improve results Supervises restaurant kitchen shift operations and ensures standards and procedures are followed Setting and ensuring culinary standards and responsibilities are met Recognizes quality products presentations and flavors To ensure that the assigned kitchen is managed efficiently according to the established concept statement To assign responsibilities to subordinates implementing the multitasking principle To check subordinates performance periodically To be a handson manager and always present in the operation especially during busy periods To implement flexible scheduling based on business patterns To establish and strictly adhere to the par stocks for all operating equipment supplies and inventory items and to ensure that the outlet is adequately equipped To conduct monthly inventory checks on all operating equipment and supplies To control the requisitioning storage and careful use of all operating equipment and supplies To conduct daily preshift briefings to employees on preparation service and menu To liaise with the Food Beverage department on daily operations and quality control To handle guest inquiries in a courteous and efficient manner and report guest complaints or problems to supervisors if no immediate solution can be found and assure followup with guests To be demanding and critical when it comes to operational standards To always ensure and enforce the respect of the HACCP manual To report immediately any HACCPrelated issue to the Executive Sous Chef and Sous Chef To ensure that the outlet is kept clean and organized both at the front as well as the back of the house To liaise and organize with assigned Stewards and the chefs that the established cleaning schedules strictly adhere to Qualifications Diploma in Hospitality CateringDiploma in Professional CookeryBasic Hospitality or Catering trainingBasic Food Hygiene HACCP certificationPrevious experience in a similar capacity is preferred or in a Supervisory role for at least 4 years