Job Opportunities in Qatar
October 17, 2024
The House Restaurant
Doha
FULL TIME
SOUS CHEF
Ø Perform food production and presentation to all internal and external customers, make sure that the food is produced as per the standard recipe consistently.
Ø Supervise, direct and participate where necessary in the preparation cooking of all food items, check quality of food and portion of food before being sent to customers to ensure consistency in food quality.
Ø Check all food use by dates to ensure no products is exceeded than the requirements, ensure that over/under preparation of production of food is kept to a minimum to maintain food cost. Check on every working place of cooks and utilities, including storing areas, fridges and dust bins in all production areas for cleanliness and food cost.
Ø Plan food production in line with demands and concept, ensuring that through the process of batch cooking that food items remain fresh, appealing and presentable.
Ø Conduct meal weight and meal tasting checks shift wise and do the corrective action immediately for any variance. Report any failures/problems to the Maintenance Department for the smooth running of operation.
Ø Must monitor their kitchen’s adherence to health codes multiple times a day, and must keep an eye of food storage, food holding temperatures, surfaces, hand washing facilities and more. If and when they find an infraction, it’s up to them to correct it as quickly as possible.
Ø Overseeing the activities of all staff members. Doing so involves evaluating individual performance as well as overall group cooperation. Any failure to perform tasks, obey health codes or operate as a time should be met with an appropriate response, whether that means a pep talk or a reprimand.
Ø Organize and label everything in the inventory and oversee both incoming and outgoing shipments.
Ø Train the new employee until they are ready to begin working with the rest of the staff. Doing so requires the kitchen steward to motivate and help the new employee while simultaneously making sure that they understand the correct way of going about their daily tasks.
Ø Responsible for the workers’ welfare and worker-related administrative matters and report to head chef.
Ø Study each recipe and gather all necessary ingredients.
Ø Cook food in a timely manner and ensure appealing plate presentation.
Ø Delegate tasks to kitchen staff/ inform wait staff about daily specials.
Ø Supervise cooks and assist as needed.
Ø Slightly modify recipes to meet customers’ needs and requests (e.g. reduce salt, remove dairy).
Ø Making daily production inventory and ordering (pm shift)and dry items ordering (am shift)
Ø Checking quality and expirations of all production and dry items they received
Ø Checking quality and control quantity of receiving items from CK
Ø Control cleaning kitchen while duty and deep cleaning after closing
Ø Following standards of recipes of all dishes
Ø Following instructions from management/MOD
Ø Reporting to mod about any issues/problems in the kitchen
Ø Giving the instructions for all kitchen staff on duty / following all baladiya’s standards
Ø Ensure compliance with all health and safety regulations within the kitchen area.
Ø Supervises and coordinates activities of food preparation, kitchen, pantry, and storeroom personnel and purchases or requisitions foodstuffs and kitchen supplies: plans or participates in planning menus, preparing and apportioning foods, and utilizing food surpluses and leftovers.
Ø Supervises non cooking personnel, such as kitchen steward, to ensure cleanliness of kitchen and equipment.
Ø Supervises cook and tastes, smells, and observes food to ensure conformance with recipes and appearance standards. Check freshness of food and discard out-of-date items.
Ø Supervises workers engaged in inventory, storage, and distribution of foodstuffs and supplies.
Job Type: Full-time
Pay: QAR7,000.00 - QAR8,500.00 per month
Expected Start Date: 01/12/2024
Ø Supervise, direct and participate where necessary in the preparation cooking of all food items, check quality of food and portion of food before being sent to customers to ensure consistency in food quality.
Ø Check all food use by dates to ensure no products is exceeded than the requirements, ensure that over/under preparation of production of food is kept to a minimum to maintain food cost. Check on every working place of cooks and utilities, including storing areas, fridges and dust bins in all production areas for cleanliness and food cost.
Ø Plan food production in line with demands and concept, ensuring that through the process of batch cooking that food items remain fresh, appealing and presentable.
Ø Conduct meal weight and meal tasting checks shift wise and do the corrective action immediately for any variance. Report any failures/problems to the Maintenance Department for the smooth running of operation.
Ø Must monitor their kitchen’s adherence to health codes multiple times a day, and must keep an eye of food storage, food holding temperatures, surfaces, hand washing facilities and more. If and when they find an infraction, it’s up to them to correct it as quickly as possible.
Ø Overseeing the activities of all staff members. Doing so involves evaluating individual performance as well as overall group cooperation. Any failure to perform tasks, obey health codes or operate as a time should be met with an appropriate response, whether that means a pep talk or a reprimand.
Ø Organize and label everything in the inventory and oversee both incoming and outgoing shipments.
Ø Train the new employee until they are ready to begin working with the rest of the staff. Doing so requires the kitchen steward to motivate and help the new employee while simultaneously making sure that they understand the correct way of going about their daily tasks.
Ø Responsible for the workers’ welfare and worker-related administrative matters and report to head chef.
Ø Study each recipe and gather all necessary ingredients.
Ø Cook food in a timely manner and ensure appealing plate presentation.
Ø Delegate tasks to kitchen staff/ inform wait staff about daily specials.
Ø Supervise cooks and assist as needed.
Ø Slightly modify recipes to meet customers’ needs and requests (e.g. reduce salt, remove dairy).
Ø Making daily production inventory and ordering (pm shift)and dry items ordering (am shift)
Ø Checking quality and expirations of all production and dry items they received
Ø Checking quality and control quantity of receiving items from CK
Ø Control cleaning kitchen while duty and deep cleaning after closing
Ø Following standards of recipes of all dishes
Ø Following instructions from management/MOD
Ø Reporting to mod about any issues/problems in the kitchen
Ø Giving the instructions for all kitchen staff on duty / following all baladiya’s standards
Ø Ensure compliance with all health and safety regulations within the kitchen area.
Ø Supervises and coordinates activities of food preparation, kitchen, pantry, and storeroom personnel and purchases or requisitions foodstuffs and kitchen supplies: plans or participates in planning menus, preparing and apportioning foods, and utilizing food surpluses and leftovers.
Ø Supervises non cooking personnel, such as kitchen steward, to ensure cleanliness of kitchen and equipment.
Ø Supervises cook and tastes, smells, and observes food to ensure conformance with recipes and appearance standards. Check freshness of food and discard out-of-date items.
Ø Supervises workers engaged in inventory, storage, and distribution of foodstuffs and supplies.
Job Type: Full-time
Pay: QAR7,000.00 - QAR8,500.00 per month
Expected Start Date: 01/12/2024
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