senior sous chef

The Senior Sous Chef is responsible for the preparation of a la carte menu items, supervising junior members of the kitchen team and assisting in the management of kitchen operations. This includes menu planning and costing, organizing special events, developing new dishes, and maintaining food quality standards, supports the Head Chef and Executive Chef in the planning of menus and menu changes, ensure that menu food costs meet or exceed agreed targets.Operational Activities &middot; Cooks and serves food according to the restaurant&rsquo;s quality and service standards.&middot; Oversees the preparation of the Commis.&middot; Organizes staff duty roster.&middot; Arranges training of kitchen staff on kitchen skills and hygiene.&middot; Arranges ordering, receiving, and storage of food.&middot; Receives the raw materials according to quality specifications.&middot; Monitors the storage area for FIFO and to avoid waste.&middot; Controls safety and cleanliness of all kitchen and food storage areas.&middot; Creates a harmonious environment amongst all staff within the outlet.&middot; Arranges food costs to meet agreed targets.&middot; Arranges menu planning.&middot; Organizes the production of high-quality food according to menu guidelines.&middot; Supervises all members of the kitchen team according to staffing guidelines.&middot; Ensures that supplies and deliveries are properly ordered.&middot; Undertakes regular stock takes.&middot; Achieves food cost figures according to agreed upon standards.&middot; Supports the Front of House Supervisor in the management of the dining room.&middot; Organizes and implements regular cleaning and waste disposal.&middot; Organizes and implements safe work practices.&middot; Plans and implements menu changes in consultation with the Executive Chef.&middot; Maintains kitchen equipment.Food and Beverage Safety&middot; Follows correct hygienic food handling practices and ensures all staff members are in line with international food and beverage safety standards.&middot; Educates staff members on kitchen health and safety best practices.&middot; Achieves and maintains all HACCP guidelines.&middot; Ensures that the kitchen staff follow hygienic food handling practices.Ideal Candidate should have 5-7 years relevant experience with well-developed computing skills including understanding of relevant IT products and software (Microsoft Office, Word, Excel, PowerPoint, ERP/Oracle) and comprehensive knowledge of cooking techniques, kitchen operations, team management and cost control.Job Types: Full-time, PermanentPay: QAR12,300.00 per monthApplication Question(s):<ul><li>Please provide your email address and Mobile number to be considered for the role.</li></ul>Education:<ul><li>High school or equivalent (Preferred)</li></ul>Experience:<ul><li>hospitality: 5 years (Preferred)</li></ul>Language:<ul><li>Arabic (Preferred)</li></ul>Location:<ul><li>Doha (Preferred)</li></ul>

Senior Sous Chef

Marriott International

<div>Additional Information 
Job Number25150137 
Job CategoryFood and Beverage &amp; Culinary 
LocationGaylord Opryland Resort &amp; Convention Center, 2800 Opryland Drive, Nashville, Tennessee, United States, 37214 
ScheduleFull Time 
Located Remotely?N 
Position Type Management<div><div> 
JOB SUMMARY 
Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. 
CANDIDATE PROFILE 
Education and Experience
<ul><li>High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.</li></ul>
OR
<ul><li>2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.</li></ul> 
CORE WORK ACTIVITIES 
Leading Culinary Team
<ul><li>Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.</li></ul>
<ul><li>Supervises and manages employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees' absence.</li></ul>
<ul><li>Encourages and builds mutual trust, respect, and cooperation among team members.</li></ul>
<ul><li>Serves as a role model to demonstrate appropriate behaviors.</li></ul>
<ul><li>Ensures and maintains the productivity level of employees.</li></ul>
<ul><li>Solicits employee feedback, utilizes an &quot;open door&quot; policy and reviews employee satisfaction results to identify and address employee problems or concerns.</li></ul>
<ul><li>Ensures employees understand expectations and parameters.</li></ul>
<ul><li>Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.</li></ul>
<ul><li>Celebrates successes by publicly recognizing the contributions of team members.</li></ul>
<ul><li>Leads shifts while personally preparing food items and executing requests based on required specifications.</li></ul>
<ul><li>Supervises and coordinates activities of cooks and workers engaged in food preparation.</li></ul> 
Ensuring Culinary Standards and Responsibilities are Met
<ul><li>Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.</li></ul>
<ul><li>Supervises kitchen shift operations and ensures compliance with all Food &amp; Beverage policies, standards and procedures.</li></ul>
<ul><li>Recognizes superior quality products, presentations and flavor.</li></ul>
<ul><li>Ensures compliance with food handling and sanitation standards.</li></ul>
<ul><li>Follows proper handling and right temperature of all food products.</li></ul>
<ul><li>Ensures employees maintain required food handling and sanitation certifications.</li></ul>
<ul><li>Assists Executive Chef with all kitchen operations.</li></ul>
<ul><li>Maintains purchasing, receiving and food storage standards.</li></ul>
<ul><li>Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.</li></ul>
<ul><li>Checks the quality of raw and cooked food products to ensure that standards are met.</li></ul>
<ul><li>Assists in determining how food should be presented and creates decorative food displays.</li></ul> 
Ensuring Exceptional Customer Service
<ul><li>Provides services that are above and beyond for customer satisfaction and retention.</li></ul>
<ul><li>Manages day-to-day operations, ensures the quality, standards and meeting the expectations of the customers on a daily basis.</li></ul>
<ul><li>Improves service by communicating and assists individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.</li></ul>
<ul><li>Observes service behaviors of employees and provides feedback to individuals.</li></ul>
<ul><li>Strives to improve service performance.</li></ul>
<ul><li>Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.</li></ul>
<ul><li>Empowers employees to provide excellent customer service.</li></ul>
<ul><li>Sets a positive example for guest relations.</li></ul> 
Maintaining Culinary Goals
<ul><li>Achieves and exceeds goals including performance goals, budget goals, team goals, etc.</li></ul>
<ul><li>Develops specific goals and plans to prioritize, organize, and accomplish your work.</li></ul>
<ul><li>Understands the impact of departments operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.</li></ul>
<ul><li>Trains employees in safety procedures.</li></ul> 
Managing and Conducting Human Resource Activities
<ul><li>Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills.</li></ul>
<ul><li>Identifies the educational needs of others, develops formal educational or training programs or classes, and teaches or instructs others.</li></ul>
<ul><li>Manages payroll administration.</li></ul>
<ul><li>Brings issues to the attention of the department manager and Human Resources as necessary.</li></ul>
<ul><li>Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance.</li></ul>
<ul><li>Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.</li></ul>
<ul><li>Participates in employee progress discipline procedures.</li></ul>
<ul><li>Participates in the employee performance appraisal process, providing feedback as needed.</li></ul>
<ul><li>Participates in the development and implementation of corrective action plans.</li></ul> 
Additional Responsibilities
<ul><li>Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.</li></ul>
<ul><li>Analyzes information and evaluates results to choose the best solution and solve problems.</li></ul>
<ul><li>Attends and participates in all pertinent meetings.</li></ul> 
The salary range for this position is $75,000 to $99,000 annually. Marriott offers a bonus program, comprehensive health care benefits, 401(k) plan with up to 5% company match, employee stock purchase plan at 15% discount, accrued paid time off (including sick leave where applicable), life insurance, group disability insurance, travel discounts, adoption assistance, paid parental leave, health savings account (except for positions based out of or performed in Hawaii), flexible spending accounts, tuition assistance, pre-tax commuter benefits, other life and work wellness benefits, and may include other incentives such as stock awards and deferred compensation plans. Benefits and incentive compensation may be subject to generally applicable eligibility, waiting period, contribution, and other requirements and conditions. 
 
The compensation and benefits information is provided as of the date of this posting. Marriott reserves the right to modify compensation and benefits at any time, with or without notice, subject to applicable law. 
</div>At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.
Why have less when you can have MORE &mdash; all under one roof? Rooted in our expertise and leadership in meetings and experiences, Gaylord Hotels intentionally deliver environments, services and programming that bring people together in an extraordinary way. The heart of our brand are STARs, who are creative, entrepreneurial and dedicated to providing thoughtful, big-hearted service to guests. At Gaylord, we provide STARs with opportunities well beyond that of a traditional hotel&mdash;offering you endless career opportunities, the extras, and MORE. In joining Gaylord, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.</div></div>

Senior Sous Chef Pastry

Sapphire Plaza Hotel

Job Title: Sous Chef Outlet: Steak Town Restaurant Job Type: Full-Time Reports To: Head ChefAbout Steak Town Restaurant:Steak Town is a modern steakhouse committed to delivering exceptional cuts of meat, bold flavors, and a refined yet approachable dining experience. We pride ourselves on culinary excellence, hospitality, and teamwork.Position Overview:As Sous Chef, you will be the right hand of the Head Chef, responsible for overseeing daily kitchen operations, maintaining high culinary standards, strictly implementing food safety guidelines, and leading the team during service. You will help innovate menus, manage inventory, and ensure a smooth, efficient, and safe kitchen environment.Key Responsibilities:<ul><li>Assist the Head Chef in menu planning, preparation, and presentation.</li><li>Implement all standardized procedures, rules, and regulations systematically to be in line with hotel standards and policies.</li><li>Maintain the highest standards of food quality, hygiene, and sanitation.</li><li>Manage inventory, ordering, and cost control.</li><li>Train and mentor junior kitchen staff.</li><li>Step into the Head Chef&rsquo;s role during their absence.</li><li>Ensure compliance with HACCP guidelines and food safety standards.</li><li>Monitor kitchen equipment and report any maintenance needs.</li></ul>Requirements:<ul><li>Proven experience as a Sous Chef or similar role in a fast-paced kitchen.</li><li>Strong knowledge of steak cuts, grilling techniques, and meat temperatures.</li><li>Culinary degree or relevant certification preferred.</li><li>Leadership, communication, and organizational skills.</li><li>Ability to perform under pressure and lead a team.</li><li>Strong knowledge of health &amp; safety and food hygiene standards.</li></ul>Job Type: Full-timePay: From QAR6,000.00 per month

SOUS CHEF

Bao restaurant

We are seeking a talented and passionate Sous Chef to join our dynamic kitchen team at BAO RESTAURANT . As the Sous Chef, you'll support the Executive Chef in overseeing daily kitchen operations ensuring food quality, managing staff, and maintaining kitchen efficiency. The ideal candidate will have previous experience in a fast-paced kitchen, strong leadership skills, and a deep passion for creating exceptional culinary experiences. If you're ready to take the next step in your culinary career and thrive in a collaborative environment, we&rsquo;d love to hear from you!Job Types: Full-time, Contract Contract length: 24 monthsPay: QAR2,500.00 - QAR3,000.00 per month

International Hotels Establishment

&middot;Ensure that a high standard of performance and operation is demonstrated at your allocated station(s).&middot; Demonstrate a full understanding of all aspects of the kitchen environment and how each aspect works together.&middot; Effectively manage the station team in a well organised manner.&middot; Demonstrate a thorough knowledge of trade-skills, products and equipment.&middot; Obey to appropriate hygiene, food handling and food safety regulations at all times.&middot; Assist the department as required.&middot; Follow instructions as directed by management.&middot; Maintain a clean and hygienic work area at all times.&middot; Operate in accordance with SOP at all times.&middot; Assist the Sous Chef as required.&middot; Report all issues or complaints to the Sous Chef.&middot; Be fully aware of fire and safety regulations.&middot; Operate as a team leader, and lead by example.&middot; Make constructive suggestions for new menus and dishes.&middot; Attend scheduled training sessions and team meetings as requested by management.&middot; Remain focused and calm when operating under pressure.&middot; Assist subordinates and deliver regular training to the team as required.&middot; Issue coaching and verbal disciplinary action to Commis&rsquo; as required in a professional and appropriate manner.&middot; Ensure all kitchen equipment is used properly and with care; Offer training if appropriate.&middot; Ensure food is stored appropriately and conduct food inventories as required.&middot; Perform the monthly inventory of kitchen equipment, monitor this daily and report any concerns to the Sous Chef**only shortlisted candidates will be contacted.Job Type: Full-time

Demi Chef de Partie (with Japanese & Italian Cuisine Experience)

I.R.I.S. Formation Conseil

APPLICATIONS ARE ONLY ACCEPTED THROUGH OUR AGENCY !!PLEASE APPLY HERE TO BE CONSIDERED FOR THIS OPPORTUNITY :https://talentshotels.com/us/emploi/chef-de-partie-principal-hf-specialiste-cuisine-europeenne-partenaireWe are seeking an experienced and highly qualified Executive Sous Chef to oversee luxury culinary operations across private residences and superyachts based in Dubai. Acting as the lead culinary professional on-site, the Executive Sous Chef will be responsible for menu creation, kitchen management, and the delivery of world-class gastronomic experiences.Reporting directly to the Head of Hospitality, this role requires outstanding culinary expertise, organizational strength, adaptability, and a commitment to discretion and excellence in service.Key Responsibilities<ul><li>Plan, design, and independently execute bespoke menus tailored to the preferences of the principal and their guests.</li><li>Manage all aspects of kitchen operations, including inventory, procurement, hygiene standards, and equipment maintenance.</li><li>Prepare and present dishes to haute cuisine standards for daily meals, private events, and onboard dining.</li><li>Coordinate seamlessly with service and hospitality teams to deliver flawless guest experiences.</li><li>Source premium, seasonal, and sustainable ingredients from trusted local and international suppliers.</li><li>Ensure strict adherence to food safety, sanitation, and hygiene protocols across all environments (residences, yachts, and events).</li><li>Maintain absolute confidentiality regarding the principal&rsquo;s private affairs, preferences, and guest lists.</li><li>Demonstrate flexibility and responsiveness in accommodating last-minute changes, special requests, and international travel requirements.</li></ul>Soft Skills<ul><li>Strong communication skills</li><li>Adaptability and discretion</li><li>Creativity and attention to detail</li><li>Leadership and organizational abilities</li></ul>Qualifications<ul><li>5&ndash;8 years of proven experience as a Sous Chef, Private Chef, or equivalent leadership role within UHNW households, luxury yachts, or world-class hospitality establishments.</li><li>Expertise in European culinary techniques, with a focus on Mediterranean, French, and Italian cuisine (knowledge of other international cuisines is advantageous).</li><li>Strong menu development, plating, and dish presentation skills.</li><li>Ability to work autonomously and make sound decisions under pressure.</li><li>Proficiency in English (additional languages are an asset).</li><li>Valid passport with availability for frequent international travel.</li><li>Valid UAE work permit or eligibility to obtain one.</li></ul>Benefits<ul><li>Competitive tax-free salary</li><li>All travel, accommodation, and living expenses provided</li><li>Comprehensive private health insurance</li><li>Long-term opportunity in an exclusive and prestigious environment</li></ul>Job Type: PermanentPay: AED21,443.00 - AED30,021.00 per monthExperience:<ul><li>chef: 1 year (Preferred)</li></ul>

SENIOR STATION CHEF - European Cuisine Specialist

Park Hyatt Doha

<div><div>Summary<div>
Are you passionate about the art of cooking and ready to take the next step in your culinary journey? Park Hyatt Doha is looking for a Junior Sous Chef to bring creativity, leadership, and excellence to our kitchen.
Key Responsibilities<ul><li>
Assist in leading and supervising the kitchen team to ensure consistent quality and presentation.</li><li>
Contribute to menu development and ensure culinary excellence across outlets.</li><li>
Maintain high standards of hygiene, safety, and kitchen organization.</li><li>
Train, motivate, and guide junior colleagues to achieve their best.</li><li>
Support the Sous Chef and Executive Chef in daily operations.</li></ul></div></div><div>
Qualifications<div><ul><li>
Minimum 2&ndash;3 years of culinary experience in a luxury hotel or fine dining environment.</li><li>
Strong knowledge of international cuisine and modern cooking techniques.</li><li>
Excellent leadership, communication, and organizational skills.</li><li>
Ability to work under pressure in a fast-paced environment.</li><li>
Culinary diploma or equivalent certification is preferred.</li><li>
A passion for creativity, innovation, and guest satisfaction.</li></ul>
If you&rsquo;re ready to take your career to new heights and be part of something truly special, we want to hear from you! Join us at Park Hyatt Doha &ndash; where luxury meets opportunity. 
Apply today and start your journey with us! 
________________________________________ 
Park Hyatt Doha is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees.</div></div></div>

JUNIOR SOUS CHEF - RESTAURANT

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