Sous Chef

• Oversees and manages assigned Outlets on day-to-day operation
• Develops menus and recipes incorporated to Outlet's concept
• Helps achieve department and company objectives, action plans and key performance indicators
• Engages each guest as a unique individual and listen attentively to their requests
• Gives guidance and instructions to chefs on fine points of cooking to develop and enhance their cooking skills
• Observes Chefs engaged in preparing, portioning and garnishing foods to ensure that methods of cooking and garnishing and sizes of portions are as prescribed
• Assumes responsibility for the kitchen in absence of the Chef de Cuisine
• Ensures that preparation is carried out to the correct specifications and recipes in a timely manner
• Ensures that all perishable foods are stored under refrigerated conditions
• Ensures proper use of materials in a continuous effort
• To ensure the proper use of knives & chopping boards by using the color-coded guidelines
• To ensure basic cleaning of work areas and carry out temperature control checks
• To plan and execute exclusive events, including the preparations of facilities for functions, themed evenings etc.
• Meets guests' requirements and needs and deliver an outstanding experience

• Turkish Cuisine all Inclusive Buffet experience or Cold Kitchen Banquet & Buffet experience is mandatory.
• College degree in Hotel Management or related culinary degree
• At least 3 years of industry and culinary management experience; preferably in a similar restaurant concept
• Previous experience training team members in large quantity food preparation
• Excellent knowledge of quality food operations
• Proficient in MS Word, Excel and PowerPoint
• Work experience in Qatar or the Middle East is an advantage

Accor