Pastry Sous Chef

Manage day-to-day Kitchen operations and Culinary team

 Execution of Daily Food Service, Quality, Technique, Portion, Presentation and Food Cost Control

 Support management with Catering Proposals, Menu Pricing and Menu Innovation

 Track food costs while Managing Vendors to provide Standard Cost-efficient Products

 Estimate Food Consumption and Requisition of Food Purchase

 Standardize Production Recipes to ensure consistent quality

 Responsible for continued growth of overall catering: Cost, Quality, Presentation and Innovation

 Execute all off-site Catering that requires on-site support

 Assist in data gathering for new product specifications.

 Confirm product formulations and other information for constructing product profiles.

 Create new recipes and refine taste profiles through experimentation.

 Develop ideas from food preparation processes for marketing purposes.

 Develop product improvements based on sensory testing and consumer data.

 Establish product specifications and documentations.

 Make recommendations in the design of new manufacturing processes or to change current

equipment or processes.

 Modify new product recipes and ingredient selection while taking note of nutrition, shelf life and

regulations.

 Plan, manage and run panel sessions and sensory tests on food products.

 Refine recipe formulation for mass production purposes.

 Review ingredients to meet customer needs and requirements.

 Review methods to improve quality of new food products and compliance with food regulations.

during mass production.

 Suggest alternative ingredients and food preparation processes to meet mass production and

compliance needs.

 Suggest changes to new food production processes.

 Support sales team by preparing samples for local and overseas customers.

 Troubleshoot production processes to resolve production, quality and regulatory compliance issues.

Operate and manage the pastry section of a kitchen, working together with the other chefs

 Prepare a variety of baked goods

 Decorate and present pastries and baked goods in a tasteful and beautiful way

 Monitor and order ingredients, supplies and equipment

 Meet with customers to discuss custom-made desserts or baked goods for special occasions

 Ensure the bakery section of the kitchen adheres to health and safety regulations

 Develop new menu options based on seasonal changes and customer demand.

 Assist with the preparation and planning of meal designs.

 Ensure that kitchen activities operate in a timely manner.

 Resolve customer problems and concerns personally.

 Monitor and record inventory, and if necessary, order new supplies.

 Provide support to junior kitchen employees with various tasks including line cooking, food

preparation, and dish plating.

 Recruit and train new kitchen employees to meet restaurant and kitchen standards.

 Create schedules for kitchen employees and evaluate their performance.

 Adhere to and implement sanitation regulations and safety regulations.

Job Types: Full-time, Contract

Ability to commute/relocate:

• Doha: Reliably commute or planning to relocate before starting work (Required)