Sous Chef-Junior

Job Overview

This entry-level management role focuses on achieving the daily kitchen objectives effectively. The Sous Chef-Junior aids in managing kitchen staff and actively participates in all kitchen operations, including food preparation, procurement, and maintaining hygiene standards. The position aims to enhance both guest and employee satisfaction while adhering to the operating budget.

Candidate Profile and Education

• High school diploma or GED with at least four years of professional experience in culinary arts, food and beverage, or related fields.
• Alternatively, a two-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or a related major combined with two years of relevant professional experience.

Core Responsibilities

• Ensure compliance with food handling and sanitation standards.
• Perform kitchen duties during peak demand periods, supporting culinary staff.
• Oversee the production and preparation of culinary items to meet quality standards.
• Maintain cleanliness and hygiene within work areas.
• Coordinate with Restaurant and Banquet teams for event and meal timing.
• Adhere to loss prevention policies and procedures.
• Drive improvements in service performance.
• Communicate issues requiring staff attention and ensure resolution follow-up.
• Lead kitchen shifts, personally preparing food items to specified standards.
• Prepare and cook a variety of foods regularly or for special guests and events.
• Supervise and organize cooks and kitchen workers engaged in food preparation.
• Inspect raw and cooked food quality to meet established standards.
• Assist in food presentation and decorative display creation.

Team Leadership and Management

• Manage daily shift operations and staffing.
• Ensure employees have the necessary supplies, equipment, and uniforms.
• Balance staffing to meet guest service, operational demands, and financial goals.
• Oversee completion of assigned tasks.
• Participate in employee performance evaluations and provide feedback.
• Address employee inquiries and concerns.
• Clearly communicate performance expectations based on job descriptions.
• Engage in ongoing employee recognition initiatives.
• Conduct training sessions as needed.
• Monitor employee progress towards performance goals.

Maintaining Culinary Standards and Growth

• Join department meetings to communicate and support culinary goals for achieving desired outcomes.
• Assist with introducing new menus, concepts, and promotions for restaurant outlets and banquet services.

Customer Service Excellence

• Set a positive example in guest relations.
• Resolve guest complaints or issues, escalating to supervisors when necessary.
• Empower team members to deliver excellent customer service within set guidelines.

Additional Duties

• Report any equipment malfunctions within the department.
• Manage purchasing of supplies and oversee food and inventory budgets.
• Attend and actively participate in related meetings.

Additional Information

Job Number: 26084828
Job Category: Food and Beverage & Culinary
Location: West Bay, Doha, Qatar
Schedule: Full Time
Position Type: Management
Work is onsite at the designated location.

St. Regis Hotels & Resorts blends classic glamour with innovative spirit, offering luxurious experiences across 50+ hotels worldwide. The brand is committed to delivering unparalleled service, anticipating guest needs through a team of gracious hosts combining traditional sophistication with modern awareness, including exclusive butler service. Joining St. Regis means becoming part of Marriott International's global family, pursuing your purpose, performing your best work, and growing as part of an incredible worldwide team.

Marriott International is an equal opportunity employer valuing diversity and inclusion, committed to non-discrimination on protected grounds such as disability or veteran status.