General Overview
Responsible as the Outlet head to oversee and maintain highest standards of food quality and presentation of food in assigned work stations.in charge of duty allocations in respect to maintaining the cleanliness of the sections, safety and efficiency in accordance to the kitchen standards and policies as well as ordering store requisitions on par levels set and assisting the Sous Chef as well as the Head Chef in running and supervision of the assigned outlet.
Responsibilities
· Maintain our guest satisfaction policy and ensure all standards are met by following guests standards and maintain very minimal or avoid as much as possible customer complaints
· Should have Knowledge of all menu items offered at the restaurant. Accurately explains specials to front-of-the-house employees all the items to upsell regardless and If asked, accurately answers menu items in regard to preparation method, ingredients, portion size, and side items accompanying the dish. If asked, specifies substitutions for items on the menu comfortably and accurately
· Determine par levels for daily needs, accurately prepares, and communicates
· Preparation/production list as per the requirements. Also clearly communicate orders to all the shifts heads and tasks for the station cooks as well as do the appraisals for line cooks/demis, commis as well as stewards
· Check and verify that all menu items are prepared to meet Company quality standard throughout the times and ensure the shifts in charge are of capabilities to supervise and expedite the rest of the team as well as complete side duties on time efficiently
· Ensures that all end of shift check out procedures as well as opening procedures are properly adhered to
· Maintain a good team environment/good team player by assisting other team members with their station duties and side work when there is a need or whenever due and share knowledge as well as proper training of respective staff as well as offer assistance to the Demi Chefs as well as Chef de Parties in building themselves
· Ensure proper receiving of all food items/supplies according to SOP and ensure cleanliness is adhered to up to standards bar
· Prepare and assist the production team as much as need be, and ensure proper trainings are inducted to all the kitchen staff on allocated outlets as well as be flexible to work among different cultural differences
· Ensure proper arrangements according to standards of operations of different storage areas including chillers as well as work tops as per Qatar law as well
· Must have complete trainings of all kitchen section, menu knowledge and capabilities to share the knowledge to respective staff
· Ensure proper use of the company equipment is adhered to by all the colleagues as per indications and report any equipment’s at fault or need maintenance
· Use of full, clean and unaltered uniform and supervise that all the staff follow through as well as protect company properties and documents, as well as ensure all the relevant paperworks are adhered to accordingly and on time
· Observe, follow and respect the BOH hierarchies and ensure all positions are approached according to managerial protocol and observe mutual respect with all respective colleagues
· Should be able to maintain a positive work environment, also ensure all colleagues report to work on a timely basis and maintain a positive attendance record and be able to find solutions in case a colleague isn’t capable to report to duty over certain matters
· Follow through to ensure availability of kitchen equipment and appliances and in case need be or misuse of the same to be reported to immediate supervisor and ensure staff safety is adhered to at all times. As well as offer proper training based on the same as well as basic fire procedures
· Supervise proper use of items to ensure company is protected in regards to food cost and meeting the budget
· Ensure proper training is achieved of the respective juniors and proper evaluation is inducted and commit in developing them to ensure creativity is achieved in preparation, cooking and presentation of food and proper organization as well as prepared to work under high pressure
· Reliable to carry out orders, handed down to them by the Sous Chef and Executive Chef
Job Type: Full-time
Application Question(s):

• Can you join immediately?
• How much is your salary expectation?
• Have you managed a team before?
• Do you have experience in diet healthy foods?

Education:

• High school or equivalent (Preferred)

Experience:

• Senior Chef de Partie: 2 years (Preferred)

License/Certification:

• Food Handling Certificate (Preferred)
• QID (Preferred)