restaurant manager

chef de cuisine

demi chef de partie

sous chef

commis i

catering sous chef

Inspire Management Training Center

We are seeking a skilled and experienced Sous Chef specializing in Asian cuisine to support the Head Chef in overseeing kitchen operations within a luxury hospitality environment in Qatar. The ideal candidate will demonstrate strong culinary expertise, leadership abilities, and a passion for delivering high-quality Asian dishes.Key Responsibilities:<ul><li>Assist the Head Chef in planning, preparing, and executing Asian cuisine menus for all outlets.</li><li>Supervise, train, and motivate kitchen staff to maintain consistent food quality and presentation standards.</li><li>Ensure adherence to hygiene, safety, and sanitation standards in the kitchen at all times.</li><li>Monitor inventory levels, manage stock, and coordinate with suppliers to ensure timely procurement of ingredients.</li><li>Maintain consistency in taste, presentation, and portion control across all dishes.</li><li>Support the Head Chef in developing new recipes, specials, and seasonal menus.</li><li>Assist in scheduling kitchen staff, managing workflow, and ensuring smooth operations during service hours.</li><li>Monitor kitchen performance, address operational issues, and implement improvements.</li><li>Maintain compliance with all brand standards, food safety regulations, and local health guidelines.</li><li>Collaborate with front-of-house teams to ensure excellent guest dining experiences.</li></ul>Qualifications &amp; Experience:<ul><li>Diploma or Bachelor&rsquo;s degree in Culinary Arts, Hotel Management, or related field.</li><li>4+ years of proven experience as a Sous Chef or similar role, preferably in Asian cuisine within luxury hotels in the GCC.</li><li>Strong knowledge of Asian cooking techniques, flavors, and regional specialties.</li><li>Leadership and team management skills with the ability to mentor junior kitchen staff.</li><li>Excellent time management, organizational, and multitasking abilities.</li><li>Strong attention to detail and commitment to maintaining high culinary standards.</li><li>Understanding of hygiene, food safety, and operational compliance.</li><li>Ability to work under pressure in a fast-paced kitchen environment.</li><li>Fluency in English is required; proficiency in additional languages is a plus.</li></ul>Benefits:<ul><li>Competitive salary package.</li><li>Company-provided accommodation, meals, and transportation.</li></ul>Job Types: Full-time, PermanentPay: QAR7,500.00 per monthEducation:<ul><li>Diploma (Preferred)</li></ul>Experience:<ul><li>Sous Chef: 4 years (Required)</li></ul>Language:<ul><li>English and Hindi (Required)</li></ul>Location:<ul><li>Doha (Required)</li></ul>

Sous Chef

World of Hospitality

As a Sous Chef, (Lebanese Cuisine) you will support the Head Chef in daily kitchen operations, ensure food quality and consistency, supervise kitchen staff, assist with menu preparation, manage stock and hygiene standards, and ensure smooth and efficient workflow. Strong teamwork, leadership ability, and a passion for cooking are essential.Job Type: Full-time

Andaz

<div><div>Summary<div>
Duties and responsibilities related to the Sous Chef &ndash; All Day Dining role:<ul><li>
Assist the Chef de Cuisine in managing the daily operations of the high-volume All Day Dining restaurant, covering Breakfast, Lunch, and Dinner services.</li><li>
Supervise the preparation, setup, and maintenance of extensive buffets, ensuring food is constantly replenished, fresh, and visually appealing throughout the service.</li><li>
Oversee the execution of the &agrave; la carte menu, ensuring consistency in taste, portion size, and presentation standards.</li><li>
Lead, schedule, and train the kitchen brigade (Demi Chefs, Commis), managing their performance and ensuring a smooth workflow during peak rush hours.</li><li>
Strictly monitor food waste and manage production levels to control food costs, particularly regarding buffet leftovers.</li><li>
Enforce all HACCP and food safety regulations, conducting daily hygiene checks of the kitchen, buffet lines, and storage areas.</li><li>
Manage the ordering and inventory of ingredients, ensuring stock levels are adequate for the high volume of guests without over-ordering.</li><li>
Handle guest requests and dietary requirements (e.g., gluten-free, allergens) promptly and professionally during service.</li></ul></div></div><div>
Qualifications<div><ul><li>
Minimum 2 years work experience as Sous Chef or 4 years as Chef de Partie in a hotel or large restaurant with good standards</li><li>
Balance of creativity, precision and leadership with an emphasize on guest interaction</li><li>
Excellent knowledge of modern dishes and cooking techniques</li><li>
Strong organizational and multitasking skills</li><li>
Ability to lead and mentor a young team</li><li>
Preferably with experience in luxury international brands</li><li>
Qualification in Kitchen Production or Management will be an advantage</li><li>
Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential</li><li>
Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.</li></ul></div></div></div>

SOUS CHEF - ALL DAY DINING

Karami Companies Management

The Sous Chef will assist the Head Chef in managing the daily kitchen operations, ensuring smooth food production, adherence to quality standards, and compliance with food safety procedures. This role supports team leadership, operational planning, and coordination between production and dispatch to ensure timely, consistent, and high-quality food output across all outlets.Key Responsibilities:<ul><li>Kitchen Operations</li><li>Support the Head Chef in overseeing daily food production and kitchen workflow.</li><li>Supervise and guide cooks and kitchen assistants during preparation and production.</li><li>Ensure compliance with standard recipes, portion control, and production schedules.</li><li>Food Safety &amp; Hygiene</li><li>Maintain the highest hygiene and safety standards in all kitchen areas.</li><li>Conduct routine checks on food storage, handling, and cleanliness.</li><li>Ensure staff adherence to HACCP and other food safety protocols.</li><li>Cost Control &amp; Inventory Management</li><li>Monitor ingredient usage and help minimize food wastage.</li><li>Assist in inventory checks, stock rotation, and daily requisitions.</li><li>Report shortages or discrepancies to the Head Chef and ensure proper documentation.</li><li>Staff Management</li><li>Supervise and train kitchen team members in food preparation and kitchen discipline.</li><li>Ensure staff performance meets operational expectations.</li><li>Support scheduling, task delegation, and performance feedback.</li><li>Coordination &amp; Communication</li><li>Coordinate with the Head Chef, outlet chefs, and logistics for smooth order fulfillment.</li><li>Communicate production updates, challenges, and requirements promptly.</li><li>Work closely with other departments to maintain operational efficiency.</li><li>Quality &amp; Food Presentation</li><li>Ensure consistency in taste, quality, and presentation of all prepared items.</li><li>Conduct regular tasting and quality checks before dispatch.</li><li>Support the Head Chef in developing and implementing product improvements.</li><li>Administrative Skills</li><li>Maintain kitchen records, production logs, and temperature sheets.</li><li>Ensure compliance with company policies, operational standards, and reporting systems.</li><li>Assist in preparing reports on production output and kitchen performance.</li></ul>Requirements:<ul><li>Diploma/Degree in Culinary Arts or related field.</li><li>Minimum 4&ndash;6 years of kitchen experience, including 1&ndash;2 years in a supervisory or Sous Chef role, preferably in a central kitchen or large-scale production setup.</li><li>Strong technical cooking skills and knowledge of food production processes.</li><li>Excellent leadership, communication, and organizational abilities.</li><li>Knowledge of food safety and HACCP compliance is mandatory.</li></ul>Job Types: Full-time, PermanentApplication Question(s):<ul><li>Do you have experience in handling central kitchen operations?</li><li>Do you have valid QID ?</li><li>Do you have valid FHC ?</li><li>Can you join immediately? What is your notice period?</li></ul>

Sous Chef - Central Kitchen (Cafe)

VOLUME CAFE

Job Description: Sous Chef (Arabic Cuisine Expert)Position Summary:The Sous Chef supports the Executive Chef in overseeing daily kitchen operations with a strong focus on authentic Arabic cuisine. This role leads kitchen staff, ensures consistency in food quality, and maintains high operational standards in preparation, cooking, hygiene, and presentation.Key Responsibilities:<ul><li>Assist the Executive Chef in supervising all kitchen activities, ensuring smooth and efficient operations.</li><li>Lead the preparation, cooking, and presentation of Arabic dishes, including grills, mezze, rice dishes, stews, breads, and traditional specialty items.</li><li>Develop and refine Arabic recipes to maintain authenticity, flavor, and consistency.</li><li>Ensure all dishes meet the company&rsquo;s quality, taste, and presentation standards.</li><li>Maintain strict adherence to food safety, hygiene, and sanitation standards (HACCP or equivalent).</li><li>Oversee daily mise en place for the Arabic section and coordinate workflow with other kitchen sections.</li><li>Train, mentor, and guide kitchen staff on Arabic cooking techniques and production methods.</li><li>Monitor portion control, minimize wastage, and support cost-control initiatives.</li><li>Assist in menu planning, seasonal menu updates, and introduction of new Arabic dishes.</li><li>Conduct regular inspections of kitchen workstations and equipment to ensure cleanliness and maintenance.</li><li>Maintain ingredient stock levels and ensure availability of key Arabic components such as spices, herbs, meats, and specialty items.</li><li>Support in receiving and checking fresh produce and supplies, ensuring quality and freshness.</li><li>Ensure smooth operations during peak service hours and maintain consistency in output.</li><li>Handle customer feedback related to food quality, particularly for Arabic dishes.</li><li>Step into the Executive Chef&rsquo;s role when required.</li></ul>Qualifications &amp; Requirements:<ul><li>Minimum 5&ndash;7 years of professional kitchen experience, with at least 3 years in a senior role.</li><li>Proven expertise in Arabic cuisine, including Levantine, Gulf, and Middle Eastern dishes.</li><li>Strong knowledge of Arabic spices, marinades, flavor profiles, and traditional cooking techniques.</li><li>Experience in high-volume restaurants, catering, or hospitality establishments.</li><li>Strong leadership, communication, and team management skills.</li><li>Ability to work under pressure in fast-paced environments.</li><li>Good understanding of kitchen operations, cost control, and inventory management.</li><li>Flexibility to work shifts, weekends, and special events.</li></ul>Job Types: Full-time, PermanentApplication Question(s):<ul><li>Are you available to join immediately</li><li>Current or expected salary</li></ul>

Sous Chef_Arabic Cuisine

HJH Holding

Chef de Partie &ndash; Bakery Job CriteriaQualifications &amp; Experience<ul><li>Diploma or certification in Culinary Arts or Baking &amp; Pastry is preferred.</li><li>Minimum 2&ndash;3 years of experience in a bakery section within a hotel, restaurant, or catering environment.</li><li>Strong knowledge of baking techniques, dough preparation, pastries, breads, and desserts.</li><li>Experience working with commercial bakery equipment (mixers, ovens, proofers, etc.).</li></ul>Skills &amp; Competencies<ul><li>Excellent baking and pastry production skills with attention to detail.</li><li>Ability to follow recipes accurately and maintain consistency in quality.</li><li>Strong time management and organizational skills.</li><li>Ability to work in a fast-paced kitchen environment.</li><li>Knowledge of food safety, hygiene standards, and HACCP procedures.</li><li>Creativity in developing new bakery items and improving existing recipes.</li><li>Good communication skills and the ability to work well within a team.</li></ul>Key Responsibilities<ul><li>Prepare, bake, and finish a variety of bakery products such as bread, pastries, cakes, and desserts.</li><li>Ensure consistent quality, presentation, and portion control according to standards.</li><li>Support the Pastry Chef / Sous Chef in daily operations and production planning.</li><li>Monitor inventory, request stock as needed, and help maintain proper storage.</li><li>Maintain cleanliness and organization of the bakery section.</li><li>Train and guide Commis and other junior staff in bakery techniques and production.</li><li>Ensure compliance with food safety, cleanliness, and health regulations.</li><li>Assist in menu planning and development of new bakery items.</li></ul>Job Type: Full-timePay: Up to QAR3,500.00 per month

Chef de Partie- Bakery

Grams Restrand

Explore 161+ Catering sous chef in Doha this December. Find roles across top companies and apply now to boost your career.

161 catering sous chef jobs IN Doha

Sous Chef

Sous Chef

SOUS CHEF - ALL DAY DINING

Sous Chef - Central Kitchen (Cafe)

Sous Chef_Arabic Cuisine

Chef de Partie- Bakery

Chef de Partie- Bakery