sous chef kitchen manager

Anantara Hotels & Resorts

<div>
 
 Company Description
 
 
 
 At Anantara we always behave in the following way&hellip;
 
 
 <ul>
 <li>
 We have pride in the work we do, how we present ourselves, and how we communicate with our guests and our colleagues.
 </li>
 <li>
 We use our initiative and always find the best way to solve a problem for a guest or a colleague.
 </li>
 <li>
 We work as a team with colleagues across all departments to deliver the highest quality of service on all occasions.
 </li>
 <li>
 We always think of new ways to surprise and delight our guests.
 </li>
 <li>
 We treat guests and colleagues with dignity and respect. Everyone is important.
 </li>
 <li>
 We hold ourselves to the highest standards of honesty and integrity.
 </li>
 <li>
 We are proud to represent our hotel and our country to guests from all over the world.
 
 
 </li>
 </ul>
 
 Job Description
 
 
 
 
 Sous Chef
 
 
 
 To ensure the smooth operation of the department in charge by optimizing the use of materials and manpower, thereby maximizing revenue and guest satisfaction.
 
 
 
 What you will be doing:
 
 
 
 <ul>
 <li>
 To report for duty punctually wearing the correct uniform and name badges at all times
 </li>
 <li>
 Assist the Chef de cuisine/Sous Chef in the supervision of all colleagues engaged in the kitchen
 </li>
 <li>
 Attend daily meetings with the Executive Chef / Executive Sous-Chef regarding the menus
 </li>
 <li>
 Attend meetings as required in the Operational Manual and up-date the Executive Chef / Executive Sous Chef on points raised.
 </li>
 <li>
 Hold a daily and monthly meeting with his department kitchen colleagues and report to Executive Chef / Executive Sous Chef (or designate when instructed)
 </li>
 <li>
 Assist the Chef de cuisine or Sous Chef in establishing culinary standards specific to banquets which meet the needs of the target market.
 </li>
 <li>
 Assist the Chef de cuisine or Sous Chef in planning menus and recipes and test samples in conjunction with the Executive Chef / Executive Sous Chef
 </li>
 <li>
 Write specific and accurate product specifications and standards recipes for use in the computer and by the Materials manager
 </li>
 <li>
 Use, wherever possible, locally and seasonally available products in menus and "specials".
 
 
 </li>
 </ul>
 
 Qualifications
 
 
 
 <ul>
 <li>
 Good command of English and one other language used by majority of staff.
 </li>
 <li>
 Minimum 5-6 years&rsquo; experience in Hospitality.
 </li>
 <li>
 Good knowledge in Microsoft Excel, Word, Outlook.
 </li>
 <li>
 Good leadership, training, motivation and communication skills
 </li>
 </ul>
</div>

Sous Chef - Arabic Specialist

The Ned & Ned's Club

<div>
 Located in the former Ministry of Interior building, The Ned Doha offers seven restaurants, 90 bedrooms, event venues, and Ned&rsquo;s Club, a private members&rsquo; club that gives access to spaces including a rooftop terrace, a health club with spa, gym and 30m outdoor pool.
 
 
 
 Job Purpose:
 
 
 
 We are seeking for a culinary professional with a passion for creating delicious and nutritious meals.
 
 
 
 Responsibilities:
 
 
 
 <ul>
 <li>
 Assist the Head Chef in planning and executing daily menu offerings, ensuring variety and quality in every meal.
 </li>
 <li>
 Supervise kitchen staff in the preparation, cooking, and presentation of food items, maintaining consistency and adherence to recipes.
 </li>
 <li>
 Take the lead in preparing and cooking meals during busy periods, ensuring timely service and a smooth operation.
 </li>
 <li>
 Maintain cleanliness and sanitation standards in the kitchen area, adhering to food safety regulations and guidelines.
 </li>
 <li>
 Assist with inventory management, including ordering and receiving food supplies, and minimizing waste.
 </li>
 <li>
 Train and mentor kitchen staff, fostering a positive and collaborative work environment.
 </li>
 <li>
 Collaborate with the Head Chef to develop new menu items and specials, incorporating feedback and suggestions from staff.
 
 
 </li>
 </ul>
 
 Qualifications &amp; Competencies:
 
 
 
 <ul>
 <li>
 Proven experience as a Sous Chef or senior line cook in a high-volume food service establishment.
 </li>
 <li>
 Culinary degree or equivalent certification preferred.
 </li>
 <li>
 Strong leadership and communication skills, with the ability to motivate and inspire kitchen staff.
 </li>
 <li>
 Excellent organizational and time management skills, with the ability to prioritize tasks effectively.
 </li>
 <li>
 Knowledge of food safety regulations and best practices in kitchen hygiene.
 </li>
 <li>
 Creativity and passion for food, with a focus on providing nutritious and flavorful meals.
 
 
 </li>
 </ul>
 
 What&rsquo;s In It for you?
 
 
 
 <ul>
 <li>
 One of the most iconic place to be and work
 </li>
 <li>
 Amazing learning and development program
 </li>
 <li>
 Discounted rates at The NED Doha
 </li>
 <li>
 Fantastic career growth opportunities
 
 
 </li>
 </ul>
 At The NED, we don't just celebrate our diversity, we challenge ourselves to do even better. The NED is committed to being the best place to work, and ensuring that we have a leading diversity, equity and inclusion programme is central to making that vision a reality.
 
 
 Apply today and join us as a Sous Chef!
 
 
 #YESYESYES #MakeitHAPPEN #ShowyouCARE #LovewhatYOUDO #LoveTheNed
</div>

Sous Chef (kitchen cafeteria)

Black pearl

<div><div><h3 class="jobSectionHeader">Job Information</h3>
<ul><div>Date Opened
<div>08/12/2025
</div></div><div>Job Type
<div>Full time
</div></div><div>Industry
<div>Hospitality
</div></div><div>City
<div>Doha
</div></div><div>Country
<div>Qatar
</div></div><div>Zip/Postal Code
<div>0
</div></div><div>Number of Positions
<div>1
</div></div></ul></div><div><h3 class="jobSectionHeader">Job Description</h3>
<div>We are looking for an experienced and highly skilled Senior Sous Chef to join our award-winning fine dining restaurant in Qatar. This role is ideal for an internationally experienced culinary professional with a passion for excellence, leadership, and creativity in the kitchen. You will work closely with the Executive Chef to oversee daily operations, maintain exceptional standards, and deliver a world-class dining experience. 
Key Responsibilities:<ul><li> 
Assist the Executive Chef in managing all kitchen operations to ensure consistency, quality, and efficiency.</li><li> 
Supervise and mentor junior kitchen staff, providing training and guidance to maintain high culinary standards.</li><li> 
Oversee menu planning, recipe development, and seasonal menu updates.</li><li> 
Monitor food preparation, presentation, and portion control in line with fine dining standards.</li><li> 
Maintain strict adherence to hygiene, sanitation, and safety regulations in all kitchen areas.</li><li> 
Manage inventory, ordering, and stock rotation to minimize waste and control costs.</li><li> 
Collaborate with management and service teams to ensure seamless guest experiences.</li><li> 
Take charge of the kitchen in the absence of the Executive Chef.</li></ul><div></div><h3 class="jobSectionHeader"> 
Requirements</h3><ul><li> 
Proven experience as a Senior Sous Chef, Sous Chef, or equivalent leadership role in a fine dining or Michelin-level environment.</li><li> 
International culinary background with exposure to diverse cuisines and high-end gastronomy.</li><li> 
Formal culinary qualifications or equivalent professional training.</li><li> 
Strong leadership, organizational, and communication skills.</li><li> 
Exceptional creativity with a keen eye for detail and presentation.</li><li> 
Ability to perform under pressure in a fast-paced, multicultural environment.</li><li> 
Fluent in English; additional languages are a plus.</li><li> 
Flexibility to work varying shifts, weekends, and public holidays.</li></ul> 
To view other vacancies we have, please check our website (www.blackpearlconsult.com) and follow us on our social media accounts - LinkedIn / Facebook / Twitter / Instagram 
Disclaimer: Black Pearl will never ask for money or any form to charge our candidates just to process or consider their application for any of our available vacancies. If you happen to receive such a request from any members of our staff or other individuals claiming to be part of Black Pearl, please do call our office at +9712 622 55 03 or drop us a message on our website - www.blackpearlconsult.com.</div></div></div>

Senior Sous Chef- Doha, Qatar

Roya International

We are currently hiring for a HEAD CHEF/SOUS CHEF to handle the overall kitchen of our Authentic Indian Restaurant located in Abu Dhabi!GENERAL SUMMARYMaintains complete control of the kitchen at all times and is responsible to manage and control his/her kitchen staff. Ability to manage in a diverse environment with focus on guests and customer service.MAIN DUTIES:<ul><li>Prepare and follow SOP&rsquo;s for smooth administration and functioning of the kitchen.</li><li>Ensure that the quality of culinary dishes are served on schedule and see that any problems that arise are rectified.</li><li>Responsible for approving all prepared food items that leave his/her kitchen.</li><li>Modify and create new menus as needed so that they remain effective for the purposes for the restaurant. Create a wide variety of new dishes for the kitchen.</li><li>Perform many administrative duties, including ordering supplies, spot checks in the kitchen.</li><li>Train and manage kitchen personnel and supervise/coordinate all related culinary activities.</li><li>Estimate food consumption and requisition or purchase food; select and develop recipes; standardize production recipes to ensure consistent quality; establish presentation technique and quality standards; plan and price menus; ensure proper equipment operation/maintenance; and ensure proper safety and sanitation in kitchen.</li><li>Put a twist on familiar dishes and create new combinations. Creativity and a flair for experimentation are essential responsibilities.</li><li>Estimate food consumption, monitor the food inventory and order supplies accordingly.</li><li>Recommend the items for the menu.</li><li>Understand the Concept and brand positioning of restaurant and develop a food/presentation strategy which matches the positioning and reinforces the brand</li><li>Develop from the food perspective, critical elements related to display, menu, presentation, etc. which will establish key signature features of the restaurant.</li><li>Take ownership/responsibility of the profitability from the food purchasing/preparation perspective.</li><li>Participate in kitchen researching and responding to trends in the food industry, planning and writing menus.</li><li>Must be able to spot problems and resolve them quickly and efficiently.</li><li>Maintain a level head, and delegate many kitchen tasks simultaneously.</li><li>Maximize the productivity of the kitchen staff, as well as manage the Junior chef, Chef De Partie and entire kitchen team.</li><li>Provide leadership in establishing high-quality standards in all kitchen operations and ensure the kitchen is compliant with the regulatory requirements for food handling, sanitation and safety. HACCP compliant.</li><li>Ability to effectively deal with external and internal customers, some of whom will require high levels of patience, tact, and diplomacy.</li><li>Ability to collect accurate information from customers with regard to comments on the food quality, portion etc. and work on areas which need improvement.</li><li>Effectively conduct meetings, menu briefings, and maintain communication lines between all team members.</li><li>Responsible for recruiting and training junior staff.</li><li>Managerial and leadership strengths and actively participate in the day to day management.</li></ul>Job Type: Full-timeExperience:<ul><li>Indian Cuisine: 4 years (Required)</li></ul>

Head Chef/Sous Chef

IHG Hotels & Resorts

<div><div>Franchise Hotel - Sous Chef
<div><div>Hotel Brand: VOCO Hotels
 
Location: United Arab Emirates, Dubai
Hotel: VX Monaco Hotel &ndash; Dubai World Islands - (DXBCA)
Job number: FRDXBCA4047<div> 
 
 
</div></div><div><div>This job posting is for a position at a Hotel owned and operated by an independent franchisee, not by IHG or its affiliates. IHG has no involvement in the hiring or day-to-day employment policies or practices of franchisees.</div> 

<div>About Us

Join voco&trade; hotels where every hotel has its unique charm, and our thoughtful hosts create a home away from home. Step by step, we're on a journey towards a sustainable future, treating the planet the same way we do our guests. Seeking individuals with as much character as our vibrant hotels. If you thrive on genuine hospitality, your place is with us at voco&trade; hotels 
Your day to day
Operational Excellence:
<ul>
<li>Oversee and coordinate the day-to-day operations of the kitchen.
</li>
<li>Supervise all food preparation and presentation to ensure quality, consistency, and timely delivery.
</li>
<li>Actively participate in the cooking process, especially during peak periods or special events.
</li>
<li>Ensure that food preparation aligns with recipes, presentation standards, and cost control guidelines.
</li>
<li>Conduct daily kitchen briefings to review menus, special events, and assignments.
</li>
<li>Collaborate with the Executive Chef in the design, testing, and implementation of new dishes and seasonal menus.
</li>
</ul>Team Management:
<ul>
<li>Supervise, train, and motivate kitchen staff to ensure professional growth and adherence to standards.
</li>
<li>Conduct performance evaluations and provide coaching and corrective actions as needed.
</li>
<li>Maintain a disciplined and respectful work environment in alignment with company values and policies.
</li>
<li>Plan and manage kitchen staff schedules in accordance with business demands and cost efficiency.
</li>
</ul>Hygiene, Safety &amp; Compliance:
<ul>
<li>Ensure compliance with HACCP, local health regulations, and hotel food safety protocols.
</li>
<li>Conduct regular inspections of food preparation areas, equipment, and refrigerators to ensure cleanliness and functionality.
</li>
<li>Guarantee that all food items are properly stored, labeled, and rotated to reduce spoilage and waste.
</li>
<li>Promote a safety-first culture, ensuring that kitchen equipment is used correctly and that all safety procedures are followed.
</li>
</ul>Financial Responsibility:
<ul>
<li>Monitor food cost, portion control, and waste management to achieve budget targets.
</li>
<li>Assist the Executive Chef in supplier selection, purchasing, and stock inventory management.
</li>
<li>Maintain par levels of stock and ensure proper inventory rotation using the FIFO method (First In, First Out).
</li>
<li>Contribute to the preparation of costed recipes and profitability analysis.
</li>
</ul>Guest Experience and Collaboration:
<ul>
<li>Work closely with the service team to ensure guest satisfaction and resolve any culinary-related complaints promptly.
</li>
<li>Collaborate with Banquet and Events teams for planning and execution of functions, events, and themed nights.
</li>
<li>Attend food tastings with guests, clients, or event organizers when required.
</li>
<li>Must be able to stand for long periods and lift heavy objects (up to 25 kg).
</li>
</ul><ul><li>Work in a hot, fast-paced kitchen environment.</li></ul> 
 
What we need from you
Education &amp; Certifications:
<ul>
<li>Diploma or degree in Culinary Arts, Hotel Management, or related field.
</li>
<li>Food Safety &amp; Hygiene Certification (Level 2 or above); HACCP certification is an advantage.
</li>
</ul>Experience:
<ul>
<li>Minimum 5&ndash;7 years of experience in a professional kitchen, including at least 2 years in a Sous Chef or senior supervisory role.
</li>
<li>Experience in international cuisine, banqueting, &agrave; la carte, and buffet service is highly desirable.
</li>
<li>Previous experience in a hotel or upscale restaurant environment is a strong advantage.
</li>
</ul>Skills &amp; Competencies:
<ul>
<li>Strong leadership and organizational abilities.
</li>
<li>Excellent communication and interpersonal skills.
</li>
<li>High attention to detail and commitment to culinary excellence.
</li>
<li>Creative and innovative approach to food and presentation.
</li>
<li>Ability to work under pressure in a fast-paced environment.
</li>
<li>Strong knowledge of kitchen equipment, tools, and modern cooking techniques.</li></ul> 
 
What we offer

We give our people everything they need to succeed. From a competitive salary that rewards all your hard work to a wide range of benefits designed to help you live your best work life. 
We welcome everyone and create inclusive teams where we celebrate difference and encourage colleagues to bring their whole selves to work. We are an equal opportunity employer and offer opportunities to applicants and employees without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, protected veteran status, or disability. We promote a culture of trust, support, and acceptance. Always welcoming different backgrounds, experiences, and perspectives.
 
So, join us and you&rsquo;ll become part of our hotel family.</div></div></div></div></div>

Franchise Hotel - Sous Chef

Raffles

<div>Company Description 
Introducing Raffles Al Areen Palace Bahrain, an extraordinary addition to Raffles Hotel's renowned portfolio. This ultra-luxury property offers a unique experience as &quot;The Palace of the Secret Garden.&quot; With 78 private pool villas ranging from 1 to 3 bedrooms, Raffles Al Areen Palace Bahrain redefines luxury hospitality in Bahrain. Our spacious villas, starting from 400 sqm, feature private pools and jacuzzis, providing guests with ultimate relaxation and privacy. Our dedicated team of Raffles Legendary Butlers ensures exceptional service and attention to detail, creating unforgettable moments for each guest. Conveniently located just 40 minutes from the airport and 30 minutes from the City Center, Raffles Al Areen Palace Bahrain offers easy access to Exhibition World Bahrain, Bahrain International Circuit (BIC), and the Al Dana Amphitheater, making it an ideal choice for cultural, entertainment, and business destinations. 
Job Description 
We are seeking a talented and visionary Chef De Cuisine to join our culinary team in Raffles Bahrain As the Chef De Cuisine, you will lead our kitchen operations, oversee menu development, and ensure the highest standards of culinary excellence in our establishment.<ul><li>
Supervise and coordinate all kitchen operations, including food preparation, production, and presentation</li><li>
Develop innovative and enticing menus in collaboration with the restaurant management team</li><li>
Ensure compliance with food safety and hygiene standards, maintaining a clean and organized kitchen environment</li><li>
Manage inventory, food costs, and budget to optimize profitability while maintaining quality</li><li>
Lead, mentor, and inspire the culinary team, fostering a collaborative and professional work environment</li><li>
Collaborate with the front-of-house team to ensure seamless service and customer satisfaction</li><li>
Stay current with culinary trends and incorporate new techniques and flavors into menu offerings</li><li>
Participate in food tastings, special events, and promotional activities as needed</li><li>
Continuously improve kitchen processes and procedures to enhance efficiency and quality.</li></ul> 

Qualifications 
<ul><li>
Minimum of 3 years of experience as a Chef De Cuisine or in a similar leadership role</li><li>
Culinary degree or equivalent professional training from a recognized institution</li><li>
Proven track record of menu development, kitchen management, and team leadership</li><li>
Strong knowledge of food safety and hygiene standards, including HACCP principles</li><li>
Excellent understanding of budgeting, forecasting, menu costing, and inventory management</li><li>
Demonstrated ability to train and develop culinary team members</li><li>
Outstanding organizational and time management skills</li><li>
Creativity and innovation in culinary techniques and flavor combinations</li><li>
Excellent communication skills, both verbal and written</li><li>
Ability to work effectively in a fast-paced, high-pressure environment</li><li>
Proficiency in kitchen management software and Microsoft Office suite</li><li>
Flexibility to work varying shifts, including weekends and holidays</li></ul> 

Additional Information 
Opportunity to join the first Raffles in Bahrain<ul><li>
Employee benefit card offering discounted rates in Accor worldwide</li><li>
Learning programs through our Academies</li><li>
Opportunity to develop your talent and grow within your property and across the world!</li><li>
Ability to make a difference through our Corporate Social Responsibility activities.</li></ul></div>

Sous Chef – Modern Mediterranean Cuisine

<div><div>Franchise Hotel - Sous Chef - Main Kitchen
<div></div><div><div>Hotel Brand: VOCO Hotels
 
Location: United Arab Emirates, Dubai
Hotel: VX Monaco Hotel &ndash; Dubai World Islands - (DXBCA)
Job number: FRDXBCA4194<div> 
 
 
</div></div><div><div>This job posting is for a position at a Hotel owned and operated by an independent franchisee, not by IHG or its affiliates. IHG has no involvement in the hiring or day-to-day employment policies or practices of franchisees.</div> 

<div>About Us

Join voco&trade; hotels where every hotel has its unique charm, and our thoughtful hosts create a home away from home. Step by step, we're on a journey towards a sustainable future, treating the planet the same way we do our guests. Seeking individuals with as much character as our vibrant hotels. If you thrive on genuine hospitality, your place is with us at voco&trade; hotels 
Your day to day 


Department Management:

Oversee the day-to-day operations of the stewarding department, including scheduling, task assignment, and performance management of stewards and dishwashers.

Develop and implement departmental policies, procedures, and standards to ensure cleanliness, hygiene, and safety regulations are met.

Train and coach stewards on proper cleaning techniques, chemical handling, and equipment operation.

Monitor inventory levels of cleaning supplies, equipment, and utensils, and coordinate with the procurement department for replenishment. 


Sanitation and Hygiene:

Ensure the cleanliness and hygiene of all food preparation and service areas, including kitchen, dishwashing areas, storage rooms, and employee facilities.

Implement and enforce proper cleaning and sanitization practices to meet health and safety regulations and maintain high-quality standards.

Conduct regular inspections to identify areas for improvement and take necessary corrective actions.

Maintain records and documentation related to sanitation practices, cleaning schedules, and employee training. 


Equipment and Inventory Management:

Oversee the maintenance and operation of dishwashing machines, cleaning equipment, and other related tools.

Coordinate with the maintenance department to ensure timely repairs and servicing of equipment.

Monitor and control inventory levels of cleaning supplies, chemicals, and utensils to minimize wastage and ensure availability. 


Cross-Department Collaboration:

Collaborate with the culinary team, banquet department, and other relevant departments to ensure seamless operations and efficient workflow.

Communicate and coordinate with other managers to address any operational issues or concerns.

Participate in regular meetings and provide input on improving operational efficiency and guest satisfaction. 


Health and Safety Compliance:

Ensure compliance with local health department regulations, food safety standards, and other relevant guidelines.

Train stewards on proper handling of hazardous materials, personal protective equipment (PPE) usage, and emergency procedures.

Investigate and report any accidents, incidents, or health violations promptly, taking appropriate corrective actions. 
What we need from you
<ul>
<li>Culinary Expertise: Proficiency in cooking techniques, recipe development, and plating standards.
</li>
<li>Menu Planning: Ability to assist in creating menus, specials, and seasonal offerings.
</li>
<li>Food Safety &amp; Hygiene: Knowledge of HACCP standards, food handling, and sanitation practices.
</li>
<li>Inventory &amp; Cost Control: Managing food costs, portion control, stock rotation, and minimizing wastage.</li></ul> 

<ul><li>Kitchen Operations: Strong understanding of equipment handling, maintenance, and workflow management.
</li>
<li>Passionate about food and culinary arts.
</li>
<li>Strong leadership presence and decision-making ability.
</li>
<li>High energy, stamina, and resilience to work long hours.
</li>
<li>Professionalism and commitment to service excellence.
</li>
<li>Team player with a collaborative approach.</li></ul> 
 
What we offer

We give our people everything they need to succeed. From a competitive salary that rewards all your hard work to a wide range of benefits designed to help you live your best work life. 
We welcome everyone and create inclusive teams where we celebrate difference and encourage colleagues to bring their whole selves to work. We are an equal opportunity employer and offer opportunities to applicants and employees without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, protected veteran status, or disability. We promote a culture of trust, support, and acceptance. Always welcoming different backgrounds, experiences, and perspectives.
 
So, join us and you&rsquo;ll become part of our hotel family.</div></div></div></div></div>

Franchise Hotel - Sous Chef - Main Kitchen

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