8 Chef S Assistant jobs in Qatar

Essential Job Responsibilities: Make the availability of fresh ingredients possible on a daily basis. Cut, slice and puree vegetables and fruits and store them properly. Rotate food items in cold storage and trash any expired items. Sort, chop, and store food items that need to be used for cooking purposes. Assist the head chef in cooking items from the menu by following standardrecipes. Assure the cleanliness and sanitization of all work areas such as countertops. Arrange for ovens and cooking ranges to be set at proper heat levels. Organize uncooked food in dishes and place them in ovens or cookers forpreparation purposes. Monitor the time needed for each dish to cook and remove cooked dishes. Aesthetically place food items on plates and platters for serving purposes. Clean and sanitize kitchen regularly (flatware, glasses, floor, ovens, and other cooking equipment). Accurately measuring meal ingredients for the kitchen supervisor. Preparing meal ingredients, which includes seasoning of different meats aswell as washing, peeling, and chopping vegetables and fruits. Preparing basic salads and sauces as directed by the kitchen supervisor. Receiving deliveries and verifying that all ordered items have been deliveredand are of good quality. Discarding all expired and spoiled food items stored in the stock rooms,refrigerators, and freezers. Monitors kitchen equipment and reports issues to superiors Continually develops culinary knowledge to produce high-quality meal Assesses inventory and requests resupply when necessary Take orders from head chefs about regular order preparation and daily specials.

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Essential Job Responsibilities:
Make the availability of fresh ingredients possible on a daily basis.
Cut, slice and puree vegetables and fruits and store them properly.
Rotate food items in cold storage and trash any expired items.
Sort, chop, and store food items that need to be used for cooking purposes.
Assist the head chef in cooking items from the menu by following standardrecipes.
Assure the cleanliness and sanitization of all work areas such as countertops.
Arrange for ovens and cooking ranges to be set at proper heat levels.
Organize uncooked food in dishes and place them in ovens or cookers forpreparation purposes.
Monitor the time needed for each dish to cook and remove cooked dishes.
Aesthetically place food items on plates and platters for serving purposes.
Clean and sanitize kitchen regularly (flatware, glasses, floor, ovens, and other cooking equipment).
Accurately measuring meal ingredients for the kitchen supervisor.
Preparing meal ingredients, which includes seasoning of different meats aswell as washing, peeling, and chopping vegetables and fruits.
Preparing basic salads and sauces as directed by the kitchen supervisor.
Receiving deliveries and verifying that all ordered items have been deliveredand are of good quality.
Discarding all expired and spoiled food items stored in the stock rooms,refrigerators, and freezers.
Monitors kitchen equipment and reports issues to superiors
Continually develops culinary knowledge to produce high-quality meal
Assesses inventory and requests resupply when necessary
Take orders from head chefs about regular order preparation and daily specials.#J-18808-Ljbffr

**Essential Job Responsibilities**:

- Make the availability of fresh ingredients possible on a daily basis.
- Cut, slice and puree vegetables and fruits and store them properly.
- Rotate food items in cold storage and trash any expired items.
- Sort, chop, and store food items that need to be used for cooking purposes.
- Assist the head chef in cooking items from the menu by following standard recipes.
- Assure the cleanliness and sanitization of all work areas such as countertops.
- Arrange for ovens and cooking ranges to be set at proper heat levels.
- Organize uncooked food in dishes and place them in ovens or cookers for preparation purposes.
- Monitor the time needed for each dish to cook and remove cooked dishes.
- Aesthetically place food items on plates and platters for serving purposes.
- Clean and sanitize kitchen regularly (flatware, glasses, floor, ovens, and other cooking equipment).
- Accurately measuring meal ingredients for the kitchen supervisor.
- Preparing meal ingredients, which includes seasoning of different meats as well as washing, peeling, and chopping vegetables and fruits.
- Preparing basic salads and sauces as directed by the kitchen supervisor.
- Receiving deliveries and verifying that all ordered items have been delivered and are of good quality.
- Discarding all expired and spoiled food items stored in the stock rooms, refrigerators, and freezers.
- Monitors kitchen equipment and reports issues to superiors
- Continually develops culinary knowledge to produce high-quality meal
- Assesses inventory and requests resupply when necessary
- Take orders from head chefs about regular order preparation and daily specials.

Join to apply for the

Assistant Chef de Cuisine

role at

Sheraton Imperial Kuala Lumpur Hotel . Job Summary Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. CANDIDATE PROFILE Education And Experience High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. OR 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Ensuring Culinary Standards And Responsibilities Are Met Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily. Assists Executive Chef with all kitchen operations and preparation. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions. Assists in determining how food should be presented and creates decorative food displays. Maintains purchasing, receiving and food storage standards. Ensures compliance with food handling and sanitation standards. Performs all duties of kitchen managers and employees as necessary. Recognizes superior quality products, presentations and flavor. Ensures compliance with all applicable laws and regulations. Follows proper handling and right temperature of all food products. Operates and maintains all department equipment and reports malfunctions. Checks the quality of raw and cooked food products to ensure that standards are met. Leading Kitchen Operations Supervises and coordinates activities of cooks and workers engaged in food preparation. Leads shifts while personally preparing food items and executing requests based on required specifications. Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. Encourages and builds mutual trust, respect, and cooperation among team members. Serves as a role model to demonstrate appropriate behaviors. Maintains the productivity level of employees. Ensures employees understand expectations and parameters. Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. Ensures property policies are administered fairly and consistently. Communicates performance expectations in accordance with job descriptions for each position. Recognizes success performance and produces desired results. Ensuring Exceptional Customer Service Provides services that are above and beyond for customer satisfaction and retention. Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. Sets a positive example for guest relations. Empowers employees to provide excellent customer service. Interacts with guests to obtain feedback on product quality and service levels. Handles guest problems and complaints. Maintaining Culinary Goals Achieves and exceeds goals including performance goals, budget goals, team goals, etc. Develops specific goals and plans to prioritize, organize, and accomplish your work. Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance. Trains employees in safety procedures. Managing and Conducting Human Resource Activities Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Participates in the employee performance appraisal process, providing feedback as needed. Brings issues to the attention of the department manager and Human Resources as necessary. Additional Responsibilities Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. Analyzes information and evaluating results to choose the best solution and solve problems. Attends and participates in all pertinent meetings. Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.

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Join to apply for theAssistant Chef de Cuisinerole atSheraton Imperial Kuala Lumpur Hotel.
Job Summary
Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved.
CANDIDATE PROFILE
Education And Experience
High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.
OR
2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.
CORE WORK ACTIVITIES
Ensuring Culinary Standards And Responsibilities Are Met
Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.
Assists Executive Chef with all kitchen operations and preparation.
Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.
Assists in determining how food should be presented and creates decorative food displays.
Maintains purchasing, receiving and food storage standards.
Ensures compliance with food handling and sanitation standards.
Performs all duties of kitchen managers and employees as necessary.
Recognizes superior quality products, presentations and flavor.
Ensures compliance with all applicable laws and regulations.
Follows proper handling and right temperature of all food products.
Operates and maintains all department equipment and reports malfunctions.
Checks the quality of raw and cooked food products to ensure that standards are met.
Leading Kitchen Operations
Supervises and coordinates activities of cooks and workers engaged in food preparation.
Leads shifts while personally preparing food items and executing requests based on required specifications.
Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
Encourages and builds mutual trust, respect, and cooperation among team members.
Serves as a role model to demonstrate appropriate behaviors.
Maintains the productivity level of employees.
Ensures employees understand expectations and parameters.
Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
Ensures property policies are administered fairly and consistently.
Communicates performance expectations in accordance with job descriptions for each position.
Recognizes success performance and produces desired results.
Ensuring Exceptional Customer Service
Provides services that are above and beyond for customer satisfaction and retention.
Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
Sets a positive example for guest relations.
Empowers employees to provide excellent customer service.
Interacts with guests to obtain feedback on product quality and service levels.
Handles guest problems and complaints.
Maintaining Culinary Goals
Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
Develops specific goals and plans to prioritize, organize, and accomplish your work.
Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance.
Trains employees in safety procedures.
Managing and Conducting Human Resource Activities
Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
Participates in the employee performance appraisal process, providing feedback as needed.
Brings issues to the attention of the department manager and Human Resources as necessary.
Additional Responsibilities
Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
Analyzes information and evaluating results to choose the best solution and solve problems.
Attends and participates in all pertinent meetings.
Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.#J-18808-Ljbffr

POSITION SUMMARY

Supervise and coordinate activities of cooks and kitchen workers. Determine food presentation, create decorative displays, and ensure proper portioning, arrangement, and garnishing. Monitor food quantities prepared, inform staff of menu specials and out-of-stock items, and prepare special meals or substitutes. Assist kitchen staff with various tasks, provide needed items, and monitor stock of supplies and food. Maintain kitchen logs for food safety and quality, and notify management of any product issues. Assist management with hiring, training, scheduling, evaluating, counseling, disciplining, motivating, and coaching employees. Follow all company safety and security policies; report maintenance needs, accidents, injuries, and unsafe conditions. Complete safety training and certifications. Ensure professional appearance, maintain confidentiality, and protect company assets. Address guest needs, communicate professionally, and develop positive working relationships. Support team goals, listen and respond to employee concerns, and ensure quality standards are met. Stand, sit, or walk for extended periods and perform physical tasks such as reaching, bending, twisting, and lifting objects up to 25 pounds. Perform other duties as assigned. PREFERRED QUALIFICATIONS

Education:

Technical, trade, or vocational school degree. Related Work Experience:

4 to 6 years of relevant experience. Supervisory Experience:

At least 2 years. License or Certification:

None required. At Marriott International, we are dedicated to being an equal opportunity employer, fostering an environment that values diverse backgrounds and experiences. We are committed to non-discrimination and providing equal access to opportunities. At Le Méridien, inspired by glamorous travel and celebrating cultural diversity, we aim to offer authentic, chic, and memorable experiences. We seek curious and creative individuals who enjoy connecting with guests and creating memorable moments. Join our global team to do your best work and grow professionally.

#J-18808-Ljbffr

POSITION SUMMARYSupervise and coordinate activities of cooks and kitchen workers. Determine food presentation, create decorative displays, and ensure proper portioning, arrangement, and garnishing. Monitor food quantities prepared, inform staff of menu specials and out-of-stock items, and prepare special meals or substitutes. Assist kitchen staff with various tasks, provide needed items, and monitor stock of supplies and food. Maintain kitchen logs for food safety and quality, and notify management of any product issues.
Assist management with hiring, training, scheduling, evaluating, counseling, disciplining, motivating, and coaching employees. Follow all company safety and security policies; report maintenance needs, accidents, injuries, and unsafe conditions. Complete safety training and certifications. Ensure professional appearance, maintain confidentiality, and protect company assets. Address guest needs, communicate professionally, and develop positive working relationships. Support team goals, listen and respond to employee concerns, and ensure quality standards are met. Stand, sit, or walk for extended periods and perform physical tasks such as reaching, bending, twisting, and lifting objects up to 25 pounds. Perform other duties as assigned.
PREFERRED QUALIFICATIONSEducation:Technical, trade, or vocational school degree.
Related Work Experience:4 to 6 years of relevant experience.
Supervisory Experience:At least 2 years.
License or Certification:None required.
At Marriott International, we are dedicated to being an equal opportunity employer, fostering an environment that values diverse backgrounds and experiences. We are committed to non-discrimination and providing equal access to opportunities.
At Le Méridien, inspired by glamorous travel and celebrating cultural diversity, we aim to offer authentic, chic, and memorable experiences. We seek curious and creative individuals who enjoy connecting with guests and creating memorable moments. Join our global team to do your best work and grow professionally.#J-18808-Ljbffr