Sous Chef

Description

Job Summary: Responsible for the overall success of daily kitchen operations by demonstrating culinary skills through hands-on execution, while leading staff and managing all food-and-beverage-related functions—committed to improving guest and employee satisfaction and maintaining operational budgets. Key Highlights: 1. Lead and manage the daily operations of the kitchen. 2. Focus on enhancing guest and employee satisfaction. 3. Demonstrate leadership in culinary skills and management. **Additional Information** **Job Number**26084892 **Job Category**Food and Beverage \& Culinary **Location**Building No. 153 Street No. 347, Lusail, Qatar, Qatar **Schedule**Full Time **Located Remotely?**N **Position Type** Management **Job Summary** Responsible for the overall success of daily kitchen operations. Demonstrate culinary skills through hands-on execution while leading staff and managing all food-and-beverage-related functions. Strive to continuously improve guest and employee satisfaction while maintaining operational budgets. Oversee all kitchen areas to ensure consistently high-quality products. Responsible for coaching and developing staff, including direct reports. Must ensure compliance with sanitation and food safety standards. **Candidate Profile** **Education and Experience Requirements** * High school diploma or equivalent (GED); 4 years of experience in kitchen, food service, or related professional fields. Or * Two-year degree in Culinary Arts, Hotel and Restaurant Management, or related field from an accredited university; 2 years of experience in kitchen, food service, or related professional fields. **Core Work Activities** **Ensure Culinary Standards and Responsibilities Are Met** * Manage kitchen shift operations and ensure adherence to all food-and-beverage policies, standards, and procedures. * Estimate daily meal preparation requirements weekly and communicate those requirements to kitchen staff daily. * Assist the Executive Chef with all kitchen operations and meal preparation. * Prepare and cook—or assist in preparing and cooking—a variety of foods regularly, as well as for special guests or occasions. * Develop, design, or create new applications, ideas, relationships, systems, or products, including artistic contributions. * Assist in determining how dishes should be presented and perform decorative culinary displays. * Maintain standards for food purchasing, receiving, and storage. * Ensure compliance with food handling and sanitation standards. * Fulfill all responsibilities of kitchen management personnel and staff as needed. * Recognize quality products, presentations, and flavors. * Ensure compliance with all applicable laws and regulations. * Follow appropriate handling methods and temperatures for all foods. * Operate and maintain all departmental equipment and report malfunctions. * Inspect raw and cooked food quality to ensure standards are met. **Lead Kitchen Operations** * Supervise and coordinate activities of prep cooks and kitchen staff. * Lead shifts while personally preparing food and fulfilling requests according to required specifications. * Use interpersonal and communication skills to guide, influence, and motivate others; advocate sound financial/business decisions; demonstrate honesty/integrity; lead by example. * Encourage and build mutual trust, respect, and cooperation among team members. * Set a positive example by modeling appropriate behavior. * Maintain staff productivity levels. * Ensure staff understand expectations and contributing factors. * Establish and maintain open, collaborative relationships with staff—and ensure staff do so internally as well. * Ensure hotel policies are applied fairly and consistently. * Communicate performance expectations based on each position’s job description. * Recognize successful performance and achievement of desired outcomes. **Ensure Exceptional Guest Service** * Deliver service that exceeds expectations to achieve guest satisfaction and retention. * Manage daily operations to ensure quality and standards are met, satisfying guest expectations every day. * Set a positive example for guest relations. * Empower staff to deliver exceptional guest service. * Interact with guests and gather feedback on product quality and service standards. * Handle guest issues and complaints. **Maintain Culinary Objectives** * Achieve and exceed objectives—including performance goals, budgetary targets, and team goals. * Establish specific goals and plans to prioritize, organize, and complete work. * Utilize labor management systems to effectively schedule business needs and track staff time and attendance. * Train staff on safety procedures. **Manage and Conduct Human Resources Activities** * Identify others’ development needs and coach, mentor, or otherwise assist them in enhancing knowledge or skills. * Improve service quality through communication and helping individuals understand guest needs, providing guidance, feedback, and personal coaching when necessary. * Participate in the employee performance evaluation process and provide feedback as needed. * Bring issues to the attention of the department manager and Human Resources when necessary. **Other Responsibilities** * Provide information to supervisors, colleagues, and subordinates via telephone, written correspondence, email, or in person. * Analyze information and evaluate results to select the best solution and solve problems. * Attend and participate in all relevant meetings. *Marriott International is committed to being an equal opportunity employer and welcomes all applicants, offering equal employment opportunities. We strive relentlessly to foster a work environment that values and celebrates the unique backgrounds of our employees. The interplay of our people’s cultures, talents, and experiences is our greatest strength. We pledge not to discriminate against anyone on the basis of any protected characteristic—including disability, veteran status, or any other characteristic protected under applicable law.* Le Méridien draws inspiration from the golden age of travel, presenting each culture through Europe’s classic pursuit of enjoying life to the fullest. Our guests are cosmopolitan, culturally curious, and creatively spirited individuals. They seek meaningful connections and savor local experiences at their own pace. Le Méridien offers memorable, distinctive services and experiences designed to inspire guests to enjoy life to the fullest. We welcome curious, creative, and hospitality-minded talent to join our team. If you enjoy connecting with like-minded guests and aspire to craft unexpected experiences for them, we invite you to build your future career with Le Méridien. Joining Le Méridien means becoming part of Marriott International’s extraordinary portfolio of brands. **Set sail from here**, realize your personal value, **pursue** your life goals, **integrate** into an outstanding global team, and **express** your authentic self.