Sous Chef - Radisson Blu Hotel, Doha

About the role

A Radisson Blu hotel in Doha is looking for a Sous Chef. The role covers supervising kitchen operations, overseeing three meals a day, managing food costs and quality, and leading kitchen staff. The position is full-time.

Key responsibilities

• Maintain the hotel's reputation and follow the group's responsible business ethics.
• Report to duty on time, in the correct uniform and name badge, with high standards of hygiene and appearance.
• Supervise kitchen cleanliness, hygiene, food processing and storage to prevent spoilage or expiry.
• Oversee breakfast, lunch and dinner service, portions, presentation and food quality.
• Ensure food is issued only against captain orders to control waste and food cost.
• Monitor mise-en-place, storage and inventory, and carry out monthly stock-taking with the Cost Control department.
• Coach and supervise kitchen staff, and take part in menu planning and development.
• Work with chefs, Chefs de Partie, restaurant managers and suppliers, and support other sections and attend training.

Required profile

• At least 4 years of experience as a Sous Chef in a 5-star hotel.
• Diploma or degree in Culinary Arts, or equivalent professional kitchen experience.
• Proven experience with Chinese, Japanese, Italian, Arabic, Indian, European and Far East Asian cuisines.
• Leadership skills, with the ability to train, supervise and motivate kitchen staff.
• Good command of written and spoken English.

Required skills

• Strong knowledge of cooking techniques, ingredients, preparation methods and kitchen equipment.
• Solid understanding of food hygiene, sanitation and food safety, including HACCP or equivalent.
• Excellent time management and organisation under pressure.
• Strong food presentation skills, portion control and consistency in plating to five-star standards.