At Andaz Doha, we focus on our brand promise of delivering Moments of More by offering challenging and rewarding careers that are more than just your typical job. Our values ofWellbeing,Inclusion,Respect,Empathy,Integrity,andExperimentationare the core of what we do. Our family atmosphere is what keeps our colleagues highly engaged.

The Role

You will be responsibleto assist with theefficient running ofthe department in line with Hyatt International's Corporate Strategies andbrand standards, whilst meetingemployee, guest and owner expectations.

The Sous Chef is responsible to assist the Chef de Cuisine in managing his / her assigned kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration.

At Andaz Doha, we focus on our brand promise of delivering Moments of More by offering challenging and rewarding careers that are more than just your typical job. Our values ofWellbeing,Inclusion,Respect,Empathy,Integrity,andExperimentationare the core of what we do. Our family atmosphere is what keeps our colleagues highly engaged.

The Role

You will be responsibleto assist with theefficient running ofthe department in line with Hyatt International's Corporate Strategies andbrand standards, whilst meetingemployee, guest and owner expectations.

The Sous Chef is responsible to assist the Chef de Cuisine in managing his / her assigned kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration.

Minimum 1 years work experience as Sous Chef or 2 years as Chef de Partie in a hotel or large restaurant with good standards; preferably with experience in luxury international brands.Strong knowledge of authentic Singaporean cooking techniques and ingredients.Menu planning, recipe development, food costing, and inventory control.Knowledge of HACCP, food safety, hygiene, and sanitation standards.Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.Minimum 1 years work experience as Sous Chef or 2 years as Chef de Partie in a hotel or large restaurant with good standards; preferably with experience in luxury international brands.Strong knowledge of authentic Singaporean cooking techniques and ingredients.Menu planning, recipe development, food costing, and inventory control.Knowledge of HACCP, food safety, hygiene, and sanitation standards.Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.