culinary supervisor

Banner Health

<div>Primary City/State:
Gilbert, Arizona
Department Name:
Culinary &amp; Nutrition-Hosp
Work Shift:
Day
Job Category:
Facilities, Environmental Services, and Culinary
Banner Health believes leadership matters, and we look for people who share our vision making health care easier, so life can be better. Our leaders are at the front of the health care transformation, planning the future of Banner Health.
The Culinary and Nutrition Team is made up of a diverse cultural team and operates 24-hours a day, 7 days/weeks and 365 days a year providing food services for patients, visitors and employees.
As a Culinary Supervisor you will be responsible for overseeing the daily operations for Banner Gateway's Cafe &amp; Coffee Shop as well as Banner MD Anderson's Bistro. This will include menu planning, marketing, catering events &amp; inventory management. In addition this position manages team members, interviews for vacancies, selects/hires qualified department staff, influences staff turnover, and ensures the ongoing competency of staff through coaching and the evaluation of staff performance.
This position oversee approximately 25 employees.
Location: Banner Gateway Medical Center
Schedule: Mon - Friday 7:00am to 4:30pm (Schedule subject to change based on business needs)
Experience innovative technology and exceptional opportunities for growth and development at Banner Health's state-of-the-art hospital Banner Gateway Medical Center. With comprehensive electronic medical records, physician order entry, digital radiography and proprietary advanced patient monitoring, Banner Gateway provides you with the innovative resources you need to provide your patients with the best care possible. Our commitment to nursing excellence has enabled us to achieve Magnet&trade; recognition by the American Nurses Credentialing Center. Located near Phoenix in Gilbert, Ariz., Banner Gateway Medical Center offers 286 private rooms, 13 operating suites, a 46-bed emergency department and shares a campus with the Banner MD Anderson Cancer Center. Our WIS and NICU services support an average of 4,000 deliveries per year. Key specialties include oncology, obstetrics, bariatric surgery, emergency and other services that focus on meeting the changing needs of the dynamic and growing community we serve.
Banner MD Anderson Cancer Center Located in Gilbert, Ariz. (the Phoenix Metro area) on the Banner Gateway Campus, the center provides world-class care for oncology patients - both inpatient and outpatient - and has also brought leading oncology programs to the Banner Gateway campus including designation as a Stem Cell Transplant Center of Excellence and comprehensive Head &amp; Neck cancer care. Our capabilities include five linear accelerator vaults, a brachytherapy vault, an advanced diagnostic imaging suite with PET/CT scan, more than 70 infusion bays, a cryopreservation lab and much more. Our inpatient medical oncology unit also incorporates a program that utilizes the electronic surveillance partnership in caring for the patient, where remote nurses have the ability to interact with patients via two-way audio-video to assist the bedside nurse with patient care.
POSITION SUMMARY 
This position provides front line leadership to employees while organizing, supervising, and coordinating the work of the food service staff in the department. Assures that all food products, food service areas and work processes comply with company standards as well as with County, State and JCAHO regulations. 
 
CORE FUNCTIONS 
1. Leads and directs the food and nutrition staff in assigned area or shift, achieves the daily food &amp; nutrition department production and service requirements. 
 
2. Interviews, selects and hires qualified department staff, influences staff turnover. Provides formal training, orientation and on-the-job training. Ensures the ongoing competency of staff through coaching and the evaluation of staff performance in a fair and consistent manner. 
 
3. Monitors and supports department staff to ensure that excellent meal service is provided while meeting patient and customer satisfaction goals. Monitors staff and areas to ensure that regulatory agency, OSHA, and safety guidelines are met. 
 
4. Monitors and controls operating expenses and other key indicators within assigned areas/shift to meet budget requirements. 
 
5. Inventories food and supplies in assigned areas; determines ordering and food production quantities based upon established par levels and special needs. 
 
6. Resolves customer problems and supports staff development in customer service skills. 
 
7. Works under limited supervision and is responsible for the daily supervision of food service staff in specific areas or shifts while ensuring cost effective and efficient operations and providing excellent service &amp; meal quality for patients and other customers. External customers: patients and families, vendors, physicians, facility directors / managers / supervisors, employees and the public. Internal Customers: Culinary and Food &amp; Nutrition Staff. 
 
MINIMUM QUALIFICATIONS 
 
High school diploma/GED or equivalent working knowledge. 
 
Must possess the knowledge and abilities in food services normally acquired with two or more years of experience and/or education in similar food services management work. Must have excellent communication and customer service skills. Must be able to effectively organize, lead and supervise work areas and teams. Must be able to learn food handling regulations and pass certification tests as required. 
 
All onsite food service equipment including stoves, ovens, steam-jacketed kettles, tilt skillet, broiler, steam table, grill, deep fryer, slicer, Buffalo Chopper, mixer, food carts, dish racks, cleaning equipment and hazardous chemicals used in cleaning and sanitation. Office equipment such as computer, phone, fax machine, and retail service equipment such as point of sale registers, beverage and ice cream dispensers, chaffing dishes, serving utensils. Must have the ability to operate computer business software, email, phone, FAX, etc. Employees working at Banner Behavioral Health Hospital must possess an Arizona Fingerprint Clearance Card at the time of hire and maintain the card for the duration of their employment. An Arizona Criminal History Affidavit must be signed upon hire. 
 
PREFERRED QUALIFICATIONS 
Previous supervisory experience and background in healthcare. Bilingual skills in English/Spanish are a plus. SERVSAFE certification. 
 
Additional related education and/or experience preferred.
EEO Statement:
EEO/Disabled/Veterans
Our organization supports a drug-free work environment.
Privacy Policy:
Privacy Policy</div>

Culinary Supervisor

Big Cedar Lodge

<div>POSITION SUMMARY: The Chef de Cuisine duties include supervising and coordinating every aspect of food production and ensuring a high and consistent level of culinary quality and service for the front and back of the house, while meeting company standards, menu specifications, financial goals, and production schedules. He/she is also responsible for overseeing kitchen operations and providing as needed, hands on assistance for preparation and/or execution of food to ensure constant culinary guest satisfaction.
ESSENTIAL FUNCTIONS:<ul><li>
Oversees daily operations of restaurant and ensure culinary readiness for each outlet</li><li>
Approve staff schedule according to budget and business forecast/needs. Monitor daily culinary operation efficiency.</li><li>
Monitor and control food production. Assess and improve ways to efficiently produce food for outlets to meet suitable business needs and financial goals.</li><li>
Provide administrative assistance to the Executive Chef and/or the Executive Sous Chef as needed</li><li>
Develop additions and adjustments to menu</li><li>
Ensure proper staff culinary knowledge and assess training needs to enhance culinary production and execution</li><li>
Responsible for product availability for restaurant items</li><li>
Direct proper sanitation of kitchen facilities and equipment</li><li>
Ensure that all kitchen equipment is in good working order</li><li>
Direct proper maintenance of kitchen coolers and freezers (food product rotation, sanitation, labeling, storing, etc.)</li><li>
Ensure safe working environment and proper technique in the kitchen</li><li>
Model and promote good working relationship with all staff members &amp; other departments</li><li>
Ensure that servers and kitchen staff communicate about menu changes</li><li>
Discuss and resolve operational challenges between front and back of house</li><li>
Understand and effectively communicate expectations to direct reports, ensure expectations are met while adhering to proper guidelines. Hold direct reports accountable to expected results.</li><li>
Monitor and promote the importance of resort asset protection</li><li>
Facilitate monthly departmental meetings and follow through on unresolved topics</li><li>
Other duties as assigned</li></ul>
EXPERIENCE/QUALIFICATIONS:<ul><li>
Minimum Degree Required: High School Diploma or Equivalent</li><li>
Certificate(s) or License(s): ServSafe Food Handler Manager Certification</li><li>
Years of experience: 5</li><li>
Minimum of 2 years in a supervisory role with experience in coordination and managing staff</li></ul>
KNOWLEDGE, SKILLS, AND ABILITY:
<ul><li>Culinary experience 5 years or more of relevant professional cooking experience in hotel and/or Conference facilities, including management experience, or a combination of education and experience from which comparable knowledge and skills are acquired.</li><li>
Ability to organize and manage multiple priorities</li><li>
Ability to stand for extended periods of time</li><li>
Excellent interpersonal and communications skills</li><li>
Ability to perform as a strong team player</li></ul>
TRAVEL REQUIREMENTS:<ul><li>
N/A</li></ul>
PHYSICAL REQUIREMENTS:
Regularly: Computer work, walking, standing
Seldom / Never: Sitting
Occasionally: Lifting up to 50 lbs.
 Additional Physical Requirements<ul><li>
Ability to stand for extended periods of time</li><li>
Ability to bend, lift and carry heavy objects.</li></ul>
INDEPENDENT JUDGEMENT:<ul><li>
Develops objectives and general policies and procedures for a specific program or functional area of responsibility within general scope of established operational goals and plans. Day-to-day work and decisions do not require direction or review by immediate supervisor. End results are reviewed by supervisor.</li></ul>
Full Time Benefits Summary: 
Enjoy discounts on retail merchandise, our restaurants, world-class resorts and conservation attractions!<ul><li>
Medical</li><li>
Dental</li><li>
Vision</li><li>
Health Savings Account</li><li>
Flexible Spending Account</li><li>
Voluntary benefits</li><li>
401k Retirement Savings</li><li>
Paid holidays</li><li>
Paid vacation</li><li>
Paid sick time</li><li>
Bass Pro Cares Fund</li><li>
And more!</li></ul>
Bass Pro Shops is an equal opportunity employer. Hiring decisions are administered without regard to race, color, creed, religion, sex, pregnancy, sexual orientation, gender identity, age, national origin, ancestry, citizenship status, disability, veteran status, genetic information, or any other basis protected by applicable federal, state or local law.
Reasonable Accommodations
Qualified individuals with known disabilities may be entitled to reasonable accommodation under the Americans with Disabilities Act and certain state or local laws. 
If you need a reasonable accommodation for any part of the application process, please visit your nearest location or contact us at hrcompliance@basspro.com.
Big Cedar Lodge</div>

Chef de Cuisine

Marriott International

<div>Additional Information 
Job Number25143070 
Job CategoryFood and Beverage &amp; Culinary 
LocationLe Royal M&eacute;ridien Doha, Building No. 153 Street No. 347, Lusail, Qatar, Qatar 
ScheduleFull Time 
Located Remotely?N 
Position Type Management<div><div> 
JOB SUMMARY 
Entry level management position that focuses on successfully accomplishing the daily objectives in the kitchen. Assists in leading staff while personally assisting in all areas of the kitchen, including food production; purchasing and kitchen sanitation. Position contributes to ensuring guest and employee satisfaction while maintaining the operating budget. 
CANDIDATE PROFILE 
Education and Experience
<ul><li>High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.</li></ul>
OR
<ul><li>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.</li></ul> 
CORE WORK ACTIVITIES 
Ensuring Culinary Standards and Responsibilities are Met
<ul><li>Maintains food handling and sanitation standards.</li></ul>
<ul><li>Performs all duties of Culinary and related kitchen area employees in high demand times.</li></ul>
<ul><li>Oversees production and preparation of culinary items.</li></ul>
<ul><li>Ensures employees keep their work areas clean and sanitary.</li></ul>
<ul><li>Works with Restaurant and Banquet departments to coordinate service and timing of events and meals.</li></ul>
<ul><li>Complies with loss prevention policies and procedures.</li></ul>
<ul><li>Strives to improve service performance.</li></ul>
<ul><li>Communicates areas in need of attention to staff and follows up to ensure follow through.</li></ul>
<ul><li>Leads shifts while personally preparing food items and executing requests based on required specifications.</li></ul>
<ul><li>Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.</li></ul>
<ul><li>Supervises and coordinates activities of cooks and workers engaged in food preparation.</li></ul>
<ul><li>Checks the quality of raw and cooked food products to ensure that standards are met.</li></ul>
<ul><li>Assists in determining how food should be presented and creates decorative food displays.</li></ul> 
Supporting Culinary Team Activities
<ul><li>Supervises daily shift operations.</li></ul>
<ul><li>Ensures all employees have proper supplies, equipment and uniforms.</li></ul>
<ul><li>Supervises staffing levels to ensure that guest service, operational needs and financial objectives are met.</li></ul>
<ul><li>Ensures completion of assigned duties.</li></ul>
<ul><li>Participates in the employee performance appraisal process, giving feedback as needed.</li></ul>
<ul><li>Handles employee questions and concerns.</li></ul>
<ul><li>Communicates performance expectations in accordance with job descriptions for each position.</li></ul>
<ul><li>Participates in an on-going employee recognition program.</li></ul>
<ul><li>Conducts training when appropriate.</li></ul>
<ul><li>Monitors employee's progress towards meeting performance expectations.</li></ul> 
Maintaining Culinary Goals
<ul><li>Participates in department meetings and continually communicates a clear and consistent message regarding the departmental goals to produce desired results.</li></ul>
<ul><li>Supports and assists with new menus, concepts and promotions for the Restaurant outlets and Banquets.</li></ul> 
Providing Exceptional Customer Service
<ul><li>Sets a positive example for guest relations.</li></ul>
<ul><li>Handles guest problems and complaints seeking assistance from supervisor as necessary.</li></ul>
<ul><li>Empowers employees to provide excellent customer service within guidelines.</li></ul> 

Additional Responsibilities
<ul><li>Reports malfunctions in department equipment.</li></ul>
<ul><li>Purchases appropriate supplies and manages food and supply inventories according to budget.</li></ul>
<ul><li>Attends and participates in all pertinent meetings.</li></ul></div><div> 
</div>At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law. 
#LI-MJ1
At Le M&eacute;ridien, we are inspired by the era of glamorous travel, celebrating each culture through the distinctly European spirit of savouring the good life. Our guests are curious and creative, cosmopolitan culture seekers that appreciate moments of connection and slowing down to savour the destination. We provide authentic, chic and memorable service along with experiences that inspire guests to savour the good life. We&rsquo;re looking for curious and creative people to join our team. If you appreciate connecting with like-minded guests and have a deep desire to create memorable experiences, we invite you to explore career opportunities with Le M&eacute;ridien. In joining Le M&eacute;ridien, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.</div></div>

Junior Sous Chef

<div>Additional Information 
Job Number25150656 
Job CategoryFood and Beverage &amp; Culinary 
LocationThe Westin Cape Coral Resort at Marina Village, 5951 Silver King Boulevard, Cape Coral, Florida, United States, 33914 
ScheduleFull Time 
Located Remotely?N 
Position Type Management<div><div> 
JOB SUMMARY 
Management position that focuses on successfully accomplishing the daily objectives in the kitchen. Leads staff while personally assisting in all areas of the kitchen, including food production; purchasing and kitchen sanitation. Position contributes to ensuring guest and employee satisfaction while maintaining the operating budget. 
CANDIDATE PROFILE 
Education and Experience
<ul><li>High school diploma or GED; 5 years experience in the culinary, food and beverage, or related professional area.</li></ul>
OR
<ul><li>2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 3 years experience in the culinary, food and beverage, or related professional area.</li></ul> 
CORE WORK ACTIVITIES 
Ensuring Culinary Standards and Responsibilities are Met
<ul><li>Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.</li></ul>
<ul><li>Maintains food handling and sanitation standards.</li></ul>
<ul><li>Ensures all employees have proper supplies, equipment and uniforms.</li></ul>
<ul><li>Performs all duties of Culinary and related kitchen area employees in high demand times.</li></ul>
<ul><li>Oversees production and preparation of culinary items.</li></ul>
<ul><li>Ensures employees keep their work areas clean and sanitary.</li></ul>
<ul><li>Works with Restaurant and Banquet departments to coordinate service and timing of events and meals.</li></ul>
<ul><li>Communicates areas in need of attention to staff and follows up to ensure follow through.</li></ul>
<ul><li>Supports and assists with new menus, concepts and promotions for the Restaurant outlets and Banquets.</li></ul>
<ul><li>Assists in determining how food should be presented and creates decorative food displays.</li></ul>
<ul><li>Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.</li></ul>
<ul><li>Checks the quality of raw and cooked food products to ensure that standards are met.</li></ul> 
Supervising Daily Culinary Team Activities
<ul><li>Ensures and maintains the productivity level of employees.</li></ul>
<ul><li>Ensures completion of assigned duties.</li></ul>
<ul><li>Coordinates activities of cooks and workers engaged in food preparation.</li></ul>
<ul><li>Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.</li></ul>
<ul><li>Leads shifts while personally preparing food items and executing requests based on required specifications.</li></ul>
<ul><li>Handles employee questions and concerns.</li></ul>
<ul><li>Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.</li></ul>
<ul><li>Conducts employee performance appraisal process, giving feedback as needed.</li></ul>
<ul><li>Communicates performance expectations in accordance with job descriptions for each position.</li></ul>
<ul><li>Participates in an on-going employee recognition program.</li></ul>
<ul><li>Monitors employee's progress towards meeting performance expectations.</li></ul>
<ul><li>Conducts training when appropriate.</li></ul> 
Maintaining Culinary Goals
<ul><li>Follows specific goals and plans to prioritize, organize, and accomplish your work.</li></ul>
<ul><li>Monitors staffing levels to ensure that guest service, operational needs and financial objectives are met.</li></ul>
<ul><li>Places orders for appropriate supplies and manages food and supply inventories according to budget.</li></ul>
<ul><li>Participates in department meetings and continually communicates a clear and consistent message regarding the departmental goals to produce desired results.</li></ul> 

Ensuring Exceptional Customer Service
<ul><li>Provides services that are above and beyond for customer satisfaction and retention.</li></ul>
<ul><li>Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.</li></ul>
<ul><li>Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.</li></ul>
<ul><li>Sets a positive example for guest relations.</li></ul>
<ul><li>Strives to improve service performance.</li></ul>
<ul><li>Handles guest problems and complaints seeking assistance from supervisor as necessary.</li></ul>
<ul><li>Empowers employees to provide excellent customer service within guidelines.</li></ul> 
Additional Responsibilities
<ul><li>Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.</li></ul>
<ul><li>Serves as a role model to demonstrate appropriate behaviors.</li></ul>
<ul><li>Analyzes information and evaluating results to choose the best solution and solve problems.</li></ul>
<ul><li>Complies with loss prevention policies and procedures.</li></ul>
<ul><li>Reports malfunctions in department equipment.</li></ul>
<ul><li>Attends and participates in all pertinent meetings.</li></ul>
<ul><li>Encourages and builds mutual trust, respect, and cooperation among team members.</li></ul> 
The hourly pay range for this position is $25.77 to $27.88. Marriott offers a bonus program, comprehensive health care benefits, 401(k) plan with up to 5% company match, employee stock purchase plan at 15% discount, accrued paid time off (including sick leave where applicable), life insurance, group disability insurance, travel discounts, adoption assistance, paid parental leave, health savings account (except for positions based out of or performed in Hawaii), flexible spending accounts, tuition assistance, pre-tax commuter benefits, and other life and work wellness benefits. Benefits may be subject to generally applicable eligibility, waiting period, contribution, and other requirements and conditions.
The compensation and benefits information is provided as of the date of this posting. Marriott reserves the right to modify compensation and benefits at any time, with or without notice, subject to applicable law.</div><div> 
</div>At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.
At Westin, we are committed to empowering guests to regain control and enhance their well-being when they need it most while traveling, ensuring they can be the best version of themselves. To achieve the brand mission of becoming the preeminent wellness brand in hospitality, we need passionate and engaged associates to bring the brand&rsquo;s unique programming to life. We want our associates to embrace their own well-being practices both on and off property. You are the ideal Westin candidate if you are passionate; you are active and take pride in how you maintain your well-being; you are optimistic; you are adventurous. Be where you can do your best work, begin your purpose, belong to an amazing globalteam, and become the best version of you.</div></div>

Assistant Sous Chef

HIRES IMG HUMAN RESOURCES CONSULTANCY - L.L.C - S.P.C

Job Title: Executive Sous Chef (With Catering Experience)Job Summary: The Executive Sous Chef assists the Executive Chef in managing kitchen operations, ensuring the preparation of high-quality dishes, maintaining food safety standards, and supervising kitchen staff. This role involves planning menus, coordinating kitchen workflows, and supporting training and development of culinary teams to deliver exceptional dining experiences. The Executive Sous Chef acts as a key leader in the kitchen, stepping in to manage operations in the Executive Chef&rsquo;s absence.Key Responsibilities:<ul><li>Assist the Executive Chef in planning, preparing, and presenting menus in line with quality and brand standards.</li><li>Supervise and coordinate the activities of kitchen staff, including chefs, cooks, and support personnel.</li><li>Ensure adherence to food safety, hygiene, and sanitation standards in the kitchen at all times.</li><li>Monitor kitchen operations, workflow, and productivity to ensure timely and efficient service.</li><li>Train, mentor, and evaluate culinary staff, promoting skill development and teamwork.</li><li>Manage inventory of ingredients, kitchen supplies, and equipment, coordinating with the purchasing team.</li><li>Assist in cost control, budgeting, and minimizing food waste while maintaining quality.</li><li>Support the Executive Chef in menu innovation, recipe development, and culinary presentations.</li><li>Handle special requests, dietary requirements, and guest feedback professionally.</li><li>Step in to manage kitchen operations in the absence of the Executive Chef.</li></ul>Qualifications &amp; Skills:<ul><li>Culinary degree or diploma from a recognized institution; relevant certifications are a plus.</li><li>Proven experience as a Sous Chef, Executive Sous Chef, or similar senior kitchen role in a professional culinary setting.</li><li>Strong leadership and team management skills.</li><li>Excellent knowledge of food preparation, culinary techniques, and kitchen equipment.</li><li>Knowledge of hygiene, safety, and quality standards in the culinary industry.</li><li>Ability to work under pressure, meet deadlines, and manage multiple tasks efficiently.</li><li>Creative, detail-oriented, and committed to delivering high-quality culinary experiences.</li><li>Strong organizational, communication, and problem-solving skills.</li></ul>Job Type: Full-timePay: AED3,000.00 - AED8,000.00 per month

Executive Sous Chef

Bao restaurant

We are seeking a talented and passionate Sous Chef to join our dynamic kitchen team at BAO RESTAURANT . As the Sous Chef, you'll support the Executive Chef in overseeing daily kitchen operations ensuring food quality, managing staff, and maintaining kitchen efficiency. The ideal candidate will have previous experience in a fast-paced kitchen, strong leadership skills, and a deep passion for creating exceptional culinary experiences. If you're ready to take the next step in your culinary career and thrive in a collaborative environment, we&rsquo;d love to hear from you!Job Types: Full-time, Contract Contract length: 24 monthsPay: QAR2,500.00 - QAR3,000.00 per month

SOUS CHEF

Sapphire Plaza Hotel

Job Title: Sous Chef Outlet: Steak Town Restaurant Job Type: Full-Time Reports To: Head ChefAbout Steak Town Restaurant:Steak Town is a modern steakhouse committed to delivering exceptional cuts of meat, bold flavors, and a refined yet approachable dining experience. We pride ourselves on culinary excellence, hospitality, and teamwork.Position Overview:As Sous Chef, you will be the right hand of the Head Chef, responsible for overseeing daily kitchen operations, maintaining high culinary standards, strictly implementing food safety guidelines, and leading the team during service. You will help innovate menus, manage inventory, and ensure a smooth, efficient, and safe kitchen environment.Key Responsibilities:<ul><li>Assist the Head Chef in menu planning, preparation, and presentation.</li><li>Implement all standardized procedures, rules, and regulations systematically to be in line with hotel standards and policies.</li><li>Maintain the highest standards of food quality, hygiene, and sanitation.</li><li>Manage inventory, ordering, and cost control.</li><li>Train and mentor junior kitchen staff.</li><li>Step into the Head Chef&rsquo;s role during their absence.</li><li>Ensure compliance with HACCP guidelines and food safety standards.</li><li>Monitor kitchen equipment and report any maintenance needs.</li></ul>Requirements:<ul><li>Proven experience as a Sous Chef or similar role in a fast-paced kitchen.</li><li>Strong knowledge of steak cuts, grilling techniques, and meat temperatures.</li><li>Culinary degree or relevant certification preferred.</li><li>Leadership, communication, and organizational skills.</li><li>Ability to perform under pressure and lead a team.</li><li>Strong knowledge of health &amp; safety and food hygiene standards.</li></ul>Job Type: Full-timePay: From QAR6,000.00 per month

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3324 culinary supervisor jobs NEAR_ME

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