Sous Chef

About the role

The Sous Chef will assist the Line Manager in managing kitchen operations as an independent profit centre at Qatar Duty Free, ensuring day‑to‑day operational requirements are met and representing the kitchen in the Executive Sous Chef’s absence.

Key responsibilities

• Perform food production and presentation to internal and external customers, adhering to standard recipes.
• Supervise, direct and participate in the preparation and cooking of all food items, checking quality and portion consistency.
• Monitor food use‑by dates, control over‑/under‑production to maintain food costs.
• Ensure cleanliness of workstations, storage areas, fridges and dustbins.
• Plan food production in line with demand, using batch cooking while keeping items fresh and presentable.
• Deputise for the Executive Sous Chef when absent and perform other department duties as directed.

Required profile

• Diploma or Bachelor degree in Catering or Professional Cookery.
• HACCP training or ISO 22000 certification.
• Current Sous Chef experience in an international hotel, restaurant or airport environment.
• Minimum four years of relevant experience, preferably in 5‑star hotels or upscale restaurants.

Required skills

• Food production and presentation according to standard recipes.
• Quality control and portion management.
• Food cost control and inventory management.
• HACCP and ISO 22000 food safety standards.