Knowledge of voco® Doha West bay Suites Minimum Standards
Holder of a basic Health and Hygiene Certificate
Holder of a Basic Food Preparation Certificate
Awareness of personal hygiene
Ensure that full uniform is donned at all times
Full awareness of all menu items, their recipes, methods of production and presentation standard
Support the training Manual and ensure that it is continuously updated
Demonstrate initiative at all times
Demonstrate the proper and safe usage of all kitchen equipment's
Ensure the economic usage of all utilities such as gas, electricity, etc.
Lead and support the junior member of the team
Close liaison with all sections of the kitchen in order to ensure smooth and efficient service
Strong desire to improve on skills and knowledge
Ability to produce work in accordance with a dateline which has been set
Seek own solutions to the minor obstacles from time to time
Demonstrate the control skills to the junior members of the team
assume the suites and responsibilities of the Chef de Partie in his absence
Carry 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
Controls and decreases waste by maintaining logs to submit daily/weekly
Observe and comply with the company’s requisition and purchase order system
RESPONSIBLE BUSINESS
Comply with and ensure adherence to all of the hotel’s policies and procedures
Comply with all occupational health and safety policies and procedures
Attend all scheduled meetings
Inform 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.
Liaise with F & B Controls for food costing, ordering and supply.
Liaise with departmental heads for co-ordination of functions and activities.
Coordinate with kitchen stewarding for proper sanitation, maintenance of equipment, cleaning of cold stores, supply of service dishes, during service hours.
Maintain a good working relationship with all staff and colleagues throughout the hotel and sister properties.
Maintain in good working order all hotel property.
Maintain a positive and professional attitude at all times
PEOPLE
Assist scheduling of kitchen staff to ensure proper cover of shift as per business requirements.
Recommend 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.
Assist Head Chef in conducting formal on-the-job training session for kitchen employees.
Utilize coaching skills and demonstrate the development of other team members.
GENERAL
Communicate effectively with all other departments
Attend meetings, training sessions and any other required meeting or training session.
Identify opportunities to innovate service delivery and product offering to meet and exceed client expectations.
Ensure safe work practices are adopted at all time and report any OHS concerns immediately to your direct manager or HR Manager.
Ensure consistency in quality of appearance and taste, and the best quality menus using the freshest ingredients.
Effectively participate in the organization of ordering, cost controlling and wastage of food.
Lead 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.
Manage and deliver the production needs of the kitchen to the required standards.
Manage time through effective planning of work, maintaining a high level of productivity.
Achieve customer satisfaction rating of above expectations.
Meet maximum creativity and understanding of food, by creating dishes and assisting with menu development.
Assigned projects are completed within designated timeframes
Reports, presentations and other administrative duties are consistently on a high standard; and free of errors and omissions.
What we need from you
PERSONAL CHARACTERISTICS
Education
Formal Hospitality Management qualifications in Culinary Institute– desirable
Completion and awarded Intermediate Food Hygiene Certification
Completion and awarded HACCP Certification
Experience
At least 3 years previous experience in a hotel or branded units
Minimum 2 years in similar capacity
Experience in a high cover International /Mediterranean cuisine
Knowledge in preparation of all Pastry and bakery products and all culinary operations.
Knowledge of volume production and ability to maintain the highest quality standards.
Technical
Ability to follow standards recipes and convert quantities mathematically
Ability to taste all foods to assure correct preparation
Demonstrates strong knowledge of stock control, staff scheduling (rotas), and budget management
Personal Attributes
‘Can do’ attitude and a high level of energy
Professionally groomed
Able to manage task simultaneously; and priorities
Flexible and aware of the pressure points within the kitchen environment and adapt to each situation with maturity and calmness.
Hands‑on attitude, leads by example
Always goes the extra mile to ensure guests satisfaction.