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Executive Sous Chef

HYATT HOTELDoha, Al Wakrah, Qatar

12 days ago

Job description

Roles and responsibilities

In order to enhance the power ofmeaningful connections through creative and sophisticated menusthat include modern takes on European culinary classics as well asoriginal, chef-inspired creations to offer our guests an uncommondining experience, we are thrilled to welcome a new Executive SousChef to join our team. We are looking for a inspiring, energetic,creative leader who, together with the Executive Chef and theCulinary teams, will continue to enhance the quality of theproducts through exquisite taste, design and craftsmanship, whowill exceed the planned objectives for outlet concepts, menucreation, profit, guest satisfaction and colleagueengagement.

What We Are LookingFor

At Hyatt, we care for people so they can betheir best. The ideal candidate will the one for who Care comesfrom a place of empathy and authentic human connection, who caresby truly seeing people and getting to know them as uniqueindividuals so they can design and deliver personalexperiences.

Exceptional interpersonal skillsshowing care and the ability to connect and care for ourguests

International experience in luxury hotelbrands demonstrating adaptability to a range of cultures andenvironments

Desire to constantly learn andambition to grow, setting an exceptional leadershipexample

Ability to work underpressure

Excellent written and spokenEnglish

Leadership and Management :

Supervisingthe Kitchen Team : Lead, supervise, and coordinate kitchen staff,including Sous Chefs, Chef de Parties, Commis Chefs, and otherkitchen personnel. Ensure staff is properly trained and motivatedto perform at their best.

Staff Scheduling and TimeManagement : Oversee staff schedules to ensure that the kitchen isproperly staffed during peak hours and minimize downtime. Handleany staffing issues, such as absences or performanceproblems.

Training and Development : Provide training tokitchen staff on techniques, safety protocols, and kitchenprocedures. Mentor junior chefs and other team members, promoting acollaborative and efficient kitchen environment.

Desired candidate profile

Reporting andAdministrativeTasks :

DailyReports : The Executive Sous Chef may be responsiblefor compiling daily or weekly reports on kitchen operations, suchas stock levels, food costs, labor costs, and overall kitchenperformance.
Inventory andOrdering : Work with the Executive Chef or KitchenManager to place orders for food and supplies, keeping track ofinventory levels and ensuring that all required ingredients areavailable for service.
BudgetManagement : Assist in managing the kitchen'sbudget, ensuring that the food and labor costs remain within thespecified limits. Monitor spending on ingredients andsupplies.

Skills and QualitiesRequired :

Leadership andTeam Management : Strong leadership abilities tomanage and motivate a diverse team of kitchen staff. This includesexcellent communication and interpersonal skills to maintain apositive and efficient workenvironment.

CulinaryExpertise : Advanced cooking skills and extensiveknowledge of culinary techniques, food safety, and hygienepractices. The Executive Sous Chef should be a highly skilled chefwith experience in all areas of kitchenoperations.

OrganizationalSkills : Strong organizational and multitaskingskills to handle various tasks at once, especially duringhigh-pressure service times. The Executive Sous Chef must be ableto maintain order and ensure that the kitchen runssmoothly.

Attention toDetail : A keen eye for detail, especially inmaintaining quality, consistency, and presentation ofdishes.

ProblemSolving : The ability to quickly identify problems,whether it's an issue with food quality, staffing, orinventory, and come up with practicalsolutions.

TimeManagement : The ability to manage time efficiently,ensuring that tasks are completed in a timely manner, especiallyduring busy serviceperiods.

Creativity : An innovative approach to menu development, recipe creation, andplating. The Executive Sous Chef should be able to think creativelyand introduce new ideas that enhance the diningexperience.

FinancialAcumen : A good understanding of budgeting, costcontrol, and inventory management to help manage thekitchen’s expenses and maximizeprofitability.