Junior Sous Chef

About the role

This entry‑level management position supports the kitchen team in delivering high‑quality food service at our conference centre in West Bay, Doha. You will work closely with senior chefs to meet daily production targets while maintaining strict hygiene and budget standards.

Key responsibilities

• Assist in leading kitchen staff and oversee food preparation during peak periods.
• Maintain food handling, sanitation, and safety standards throughout the kitchen.
• Coordinate with restaurant and banquet departments to ensure timely service for events.
• Prepare and cook a variety of dishes, including special guest menus and decorative displays.
• Supervise and train junior cooks, monitor staffing levels, and manage supplies and equipment.
• Participate in menu development, new concepts, and promotional activities.

Required profile

• High school diploma or GED with at least 4 years of culinary experience, or a 2‑year degree in Culinary Arts/Hotel Management with 2 years of experience.
• Strong understanding of food safety, sanitation, and loss‑prevention procedures.
• Ability to work in a fast‑paced environment and communicate effectively with team members.

Required skills

• Food safety and sanitation compliance
• Culinary production and cooking techniques
• Menu planning and decorative food presentation