Sous Chef - Main Kitchen

About the role

The Sous Chef is responsible for the overall success of daily kitchen operations, personally performing culinary tasks while leading the staff and managing all food-related functions. The role supervises all kitchen areas to deliver a consistent, high-quality product, guides and develops staff, and works to improve guest and employee satisfaction while keeping the operating budget. It is a full-time management position located in Doha.

Key responsibilities

• Manage kitchen shift operations and ensure compliance with Food & Beverage policies, standards and procedures
• Estimate daily production needs weekly and communicate them to kitchen staff daily
• Assist the Executive Chef with kitchen operations and prepare and cook food for regular service and special guests
• Develop new menu ideas and present decorative food displays
• Maintain purchasing, receiving, storage and food handling and sanitation standards
• Supervise cooks and workers, lead shifts and keep productivity high
• Handle guest feedback, complaints and problems, and set clear performance expectations
• Use the Labor Management System to schedule staff and track time and attendance
• Train employees in safety procedures, coach and mentor them, and take part in performance appraisals
• Operate and maintain kitchen equipment and report malfunctions

Required profile

• High school diploma or GED, or a 2-year accredited degree in Culinary Arts, Hotel and Restaurant Management or a related major
• 4 years of culinary, food and beverage or related experience, or 2 years after the degree