مساعد رئيس الطهاة - المطبخ العربي

Company Description

"Why work for Accor?
We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities.
By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/
Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS"

"Why work for Banyan Tree Doha?
Be a part of the mosaic team, located in the heart of Mushaireb, Banyan Tree Doha offers an urban retreat that blends unparalleled luxury with modern comfort and architectural marvels. Our property offers a unique blend of Eastern and Western hospitality in an atmosphere of timeless elegance that goes beyond comfortable and stylish rooms, with unmatched sea and city views.

Job Description

The Sous Chef assists the Chef de Cuisine in managing all kitchen operations, ensuring high standards of food quality, hygiene, safety, and efficiency. The role supports menu execution, team supervision, cost control, and full compliance with the hotel’s Integrated Management System (IMS) covering Quality, Environment, and Occupational Health & Safety.

Kitchen Operations & Food Production

• Assist the Chef de Cuisine in overseeing daily kitchen operations, food preparation, and service execution
• Ensure all food is prepared, cooked, and presented in accordance with hotel standards, recipes, and portion control
• Supervise mise en place, cooking processes, and plating to maintain consistency and quality

Food Safety, Hygiene & Compliance

• Ensure strict compliance with food safety, hygiene, and sanitation standards (HACCP)
• Monitor food storage, labelling, temperature control, and FIFO practices
• Conduct regular inspections of kitchen areas, equipment, and storage facilities
• Identify and correct non-conformities related to food quality and hygiene
• Ensure all kitchen equipment is used safely and maintained in good condition

Qualifications

• Diploma or professional qualification in Culinary Arts or equivalent
• Minimum 3–5 years’ experience in a hotel or high-volume professional kitchen
• Prior supervisory or Sous Chef experience preferred
• HACCP certification required
• Knowledge of ISO 9001, ISO 14001, ISO 45001, or IMS concepts is an advantage