Junior Sous Chef

About the role

The Junior Sous Chef will support the culinary team at St. Regis Hotels & Resorts in Doha, ensuring high‑quality food presentation and smooth kitchen operations. This role combines hands‑on cooking assistance with supervisory duties to maintain standards and guest satisfaction.

Key responsibilities

• Supervise and coordinate activities of cooks and kitchen workers.
• Create decorative food displays and ensure proper portioning, arrangement, and garnish.
• Monitor food preparation quantities and communicate menu specials or out‑of‑stock items to service staff.
• Assist with special meals, substitute items, and provide necessary supplies to cooks.
• Maintain kitchen stock levels, log food safety records, and report any quality issues.
• Support management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating staff.
• Follow all company, safety, and security policies; report maintenance needs and incidents.
• Uphold professional appearance, confidentiality, and protect company assets.

Required profile

• Technical or vocational culinary education.
• 4‑6 years of relevant culinary experience.
• At least 2 years of supervisory experience in a kitchen environment.
• Ability to work extended periods standing, walking, and lifting up to 25 lb.

Required skills

• Decorative food displays
• Food garnish
• Portion arrangement
• Safety training and certifications