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

· Cooks and serves food according to the restaurant’s quality and service standards.

· Oversees the preparation of the Commis.

· Organizes staff duty roster.

· Arranges training of kitchen staff on kitchen skills and hygiene.

· Arranges ordering, receiving, and storage of food.

· Receives the raw materials according to quality specifications.

· Monitors the storage area for FIFO and to avoid waste.

· Controls safety and cleanliness of all kitchen and food storage areas.

· Creates a harmonious environment amongst all staff within the outlet.

· Arranges food costs to meet agreed targets.

· Arranges menu planning.

· Organizes the production of high-quality food according to menu guidelines.

· Supervises all members of the kitchen team according to staffing guidelines.

· Ensures that supplies and deliveries are properly ordered.

· Undertakes regular stock takes.

· Achieves food cost figures according to agreed upon standards.

· Supports the Front of House Supervisor in the management of the dining room.

· Organizes and implements regular cleaning and waste disposal.

· Organizes and implements safe work practices.

· Plans and implements menu changes in consultation with the Executive Chef.

· Maintains kitchen equipment.

Food and Beverage Safety

· Follows correct hygienic food handling practices and ensures all staff members are in line with international food and beverage safety standards.

· Educates staff members on kitchen health and safety best practices.

· Achieves and maintains all HACCP guidelines.

· 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, Permanent

Pay: QAR12,300.00 per month

Application Question(s):

• Please provide your email address and Mobile number to be considered for the role.

Education:

• High school or equivalent (Preferred)

Experience:

• hospitality: 5 years (Preferred)

Language:

• Arabic (Preferred)

Location:

• Doha (Preferred)