Jr. Sous Chef – Benjarong (Thai Cuisine)

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Dusit Hotel & Suites - Doha Prepares and ensures a consistently excellent quality and standard of food. Tests cooked food and checks on its original appearance and freshness. Makes sure that the produce a restaurant or commercial kitchen is using is of top quality, and that staff are well trained and skilled to ensure the best preparation Helps the Chef de Cuisine/Sous Chef with menu planning, inventory, and managing of supplies. The Jr. Sous Chef also assist to ensure the kitchen’s safety and hygiene standards are adhered to at all times, and that staff are obeying sanitation rules. Supervises and monitors the quality of all food prepared in the kitchen under supervision of Chef de Cuisine/Sous Chef. Checks constantly for its taste, temperature and visual appearance. Makes sure that all dishes are of consistently good quality and that established portion sizes are adhered to. (Tastes all food being prepared and insists on top quality.) Relaying orders to the line cooks and ensuring that the team works together to get all the orders right and get them out promptly. Ongoing verbal and written communication with kitchens to convey information needed regarding menu changes, ingredients, special diets, etc. Ensures all cooks have all necessary ingredients, equipment, recipes Ensures all food is consistently prepared and presented according to company standards Takes on administrative or other necessary tasks as laid out by Chef de Cuisine/Sous Chef, such as taking and recording inventory, and following up on orders with purveyors Aids in maintaining portion sizes, and testing new recipes Controls food costs by following proper storage procedures, standardized recipes, and waste control procedures. Assists Food Service Coordinator in maintaining standard of cleanliness and organization in kitchens and food storage areas Aids in identifying and analyzing ongoing training needs of staff throughout the year Assists and gives feedback on weekly menu changes Is familiar with the emergency procedures of the hotel. Conducts, in coordination with the Chef de Cuisine/Sous Chef such functions as interviewing, hiring, employee orientation, performance appraisal, coaching, counseling, and suspension if necessary to ensure appropriate staffing and productivity. Consults with Food & Beverage Department Heads and Personnel Manager, as appropriate, in performing above duties. Conducts daily briefing and de-briefing in the absence of the Chef de Cuisine/Sous Chef. Proposes an effective duty to ensure sufficiency of manpower in accordance to volume of business. Conserves energy and water at all times, without jeopardizing the guest experience and comfort. Manages and reduces food wastes, based on thorough analysis. Changes staff behavior to carefully use all resources. Performs other tasks as assigned by Chef de Cuisine/Sous Chef Job Description PRIMARY RESPONSIBILITIES: Prepares and ensures a consistently excellent quality and standard of food. Tests cooked food and checks on its original appearance and freshness. Makes sure that the produce a restaurant or commercial kitchen is using is of top quality, and that staff are well trained and skilled to ensure the best preparation Helps the Chef de Cuisine/Sous Chef with menu planning, inventory, and managing of supplies. The Jr. Sous Chef also assist to ensure the kitchen’s safety and hygiene standards are adhered to at all times, and that staff are obeying sanitation rules. Supervises and monitors the quality of all food prepared in the kitchen under supervision of Chef de Cuisine/Sous Chef. Checks constantly for its taste, temperature and visual appearance. Makes sure that all dishes are of consistently good quality and that established portion sizes are adhered to. (Tastes all food being prepared and insists on top quality.) Relaying orders to the line cooks and ensuring that the team works together to get all the orders right and get them out promptly. Ongoing verbal and written communication with kitchens to convey information needed regarding menu changes, ingredients, special diets, etc. Ensures all cooks have all necessary ingredients, equipment, recipes Ensures all food is consistently prepared and presented according to company standards Takes on administrative or other necessary tasks as laid out by Chef de Cuisine/Sous Chef, such as taking and recording inventory, and following up on orders with purveyors Aids in maintaining portion sizes, and testing new recipes Controls food costs by following proper storage procedures, standardized recipes, and waste control procedures. Assists Food Service Coordinator in maintaining standard of cleanliness and organization in kitchens and food storage areas Aids in identifying and analyzing ongoing training needs of staff throughout the year Assists and gives feedback on weekly menu changes Is familiar with the emergency procedures of the hotel. Conducts, in coordination with the Chef de Cuisine/Sous Chef such functions as interviewing, hiring, employee orientation, performance appraisal, coaching, counseling, and suspension if necessary to ensure appropriate staffing and productivity. Consults with Food & Beverage Department Heads and Personnel Manager, as appropriate, in performing above duties. Conducts daily briefing and de-briefing in the absence of the Chef de Cuisine/Sous Chef. Proposes an effective duty to ensure sufficiency of manpower in accordance to volume of business. Conserves energy and water at all times, without jeopardizing the guest experience and comfort. Manages and reduces food wastes, based on thorough analysis. Changes staff behavior to carefully use all resources. Performs other tasks as assigned by Chef de Cuisine/Sous Chef Report Line & Communication Reports to the Chef de Cuisine Directly supervise the entire kitchen staff, including the line cooks, prep cooks and dishwashers. Coordinates with other managers for all activities of the hotel. Others Continuous learning through own IDP. Any other duties as may be assigned by the superior. Accountabilities Represents Dusit’s brand and its values at all times. We will establish relationships and foremost and we will deliver an exceptional guest experience and promote Thai graciousness. Company’s Culture Communicate and fully embracing the Company’s culture (our Vision, our Mission and our Values), leads by example and cascade to all your subordinates. – “Proud to belong and to contribute” CONFIDENTIALITY Ensure confidentiality and secure storage of all intellectual property and data bases, both hard copy and electronic. Adhere to Dust Internet and E-mail policy. Ensure Hotel, Customer and Staff information or transactions are kept confidential during or after employment with the company. Job Requirement At least 2 years of experience in a 5-star hotel Have a strong working knowledge in Thai Cuisine Strong understanding of HACCP Proven track record of cost control including food, equipment, labor and waste to meet the food quality goals and the hotel’s financial goals. Demonstrates real passion for menu planning and leadership, dedicated, creative, and determined to succeed Seniority level Mid-Senior level Employment type Full-time Job function Management and Manufacturing Industries Referrals increase your chances of interviewing at Dusit Doha Hotel

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