Junior Sous Chef Pastry - QHR

The Associate Experience:

The hiring hotel believes that exceptional work deserves exceptional care. They are offering a thoughtfully designed associate experience that supports your wellbeing, growth and life beyond work. This includes:

- A competitive salary and benefits package

- High-quality associate accommodation in prime locations in the heart of Lusail and the Pearl

- A birthday day off (because your milestones matter!)

- Personalized development plans and continuous learning opportunities to support your career journey

These benefits reflect our commitment to creating an environment where you thrive – professionally and personally – while building a meaningful career with them.

Your Role:

Administration:

• Assists to ensure that culinary activities are aligned with the respective Corporate Strategy, and that the Hotel Actions have been implemented where appropriate.
• Assists in the preparation and updates of individual Departmental Operations Manuals.
• Assists to conduct regular communications meetings and ensure that departmental briefings and meetings are effective and conducted as necessary.

Guest and Associate Satisfaction:

• Always provides a courteous and professional service.
• Ensures that associates also provide excellent service to associates in other departments as appropriate.
• Handles guest and associate enquiries in a courteous and efficient manner, reporting complaints or problems if no immediate solution can be found, whilst providing a prompt follow-up.
• Maintains positive guest and colleague interactions with good working relationships.

Finance:

• Maximises associate productivity using multi-skilling, multi-tasking and flexible scheduling to meet the financial goals of the business as well as the expectations of the guests.
• Focuses attention on improving productivity levels and the need to prudently manage utility/payroll costs within acceptable guidelines ensuring optimum deployment and energy efficiency of all equipment.
• Ensures new technology and equipment are embraced, improving productivity whilst taking work out of the system.

Marketing:

• Continuously seeks ways to assist the Restaurant Manager to maximise their revenues and profits through innovative recipes.

Operations:

• Ensures that all company minimum brand standards have been implemented.
• Work closely with other associates in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.
• Buys locally available fresh products wherever possible and has limited menus which are changed frequently to ensure the guest is always offered a variety of food items.
• Participates in planning menus and utilisation of food surpluses and leftovers, taking into account probable number of guests, market conditions, and popularity of various dishes and frequency of menu.
• Reviews menus, analyses recipes, determines food, labour, overhead costs and assigns prices to menu items.
• Directs food apportionment policy to control costs.
• Introduces and tests the market with new products which are market-orientated in terms of price and product.
• Serves fresh food to the guests which is prepared a la minute, is consistent in quality, and which reflects the style of the outlet concept.
• Supervises cooking and other kitchen personnel and co-ordinates their assignments to ensure economical and timely food production.
• Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner.
• Tests cooked foods before plate-up and service.
• Estimates food consumption and purchases or requisitions of foodstuffs and kitchen supplies.
• Devises special dishes and develops innovative recipes.
• Establishes and enforces nutrition and sanitation standards for outlet kitchen.
• Encourages the team to be supportive of Food and Beverage Division's marketing and up-selling activities.
• Ensures that all Food and Beverage Fundamentals are implemented.
• Responds to the results of the Consumer Audit and ensures that the relevant changes are implemented.

Talent & Culture:

• Assists in the recruitment and selection of all Kitchen associates as appropriate. Adheres to hotel guidelines when recruiting and uses a competency-based approach to selecting associates.
• Through hands-on management, closely supervises the Kitchen associates in the performance of their duties and ensures this is in accordance with policies and procedures and applicable laws.
• Assists to oversee the punctuality and appearance of all Kitchen associates, making sure that they wear the correct wardrobe and maintain a high standard of personal appearance and hygiene, according to the hotel and department's grooming standards.
• Delegates appropriately, duties and responsibilities to equipped and resourced associates, nurturing and developing them whilst ensuring standards of operation and safety are maintained.
• Develops the skills and effectiveness of all Kitchen associates through the appropriate training, coaching, and/or mentoring.
• Ensures effective training programmes for associates in coordination with the Talent Development Director and Departmental Trainers.
• Encourages associates to be creative and innovative, challenging and recognising them for their contribution to the success of the operation.
• Assists to conduct annual Performance Development Discussions with associates and support them in their professional development goals.
• Supports, demonstrating and reinforcing Rosewood Hotels & Resorts' Values and Culture Characteristics.
• Ensures that associates have a complete understanding of and adhere to associate rules and regulations.
• Ensures that associates follow all hotel, company and local rules, policies and regulations relating to fire and hazard safety, and security.