Sous Chef

Duties and Responsibilities of Sous Chef

• Assist the Head Chef / Executive Chef in managing daily kitchen operations
• Supervise and coordinate kitchen staff during food preparation and service
• Ensure all food is prepared according to recipes, quality standards, and presentation guidelines
• Monitor food hygiene, cleanliness, and safety standards as per health regulations
• Check food quality, freshness, and stock levels regularly
• Assist in menu planning, recipe development, and cost control
• Train new kitchen staff and guide junior cooks
• Ensure proper storage of food items and minimize wastage
• Maintain kitchen equipment and report any maintenance issues
• Monitor portion control and food consistency
• Handle kitchen scheduling and staff allocation when required
• Ensure timely preparation and delivery of all orders
• Support inventory management and coordinate with suppliers for stock requirements
• Take charge of kitchen operations in the absence of the Head Chef
• Follow company policies and ensure discipline within the kitchen team

Qualification & Experience Required

• Diploma or certification in Culinary Arts or related field
• Minimum 3–5 years of experience in professional kitchen operations
• Strong knowledge of food safety and kitchen management
• Leadership and team supervision skills
• Ability to work under pressure in a fast-paced environment

Salary
Salary will be offered as per skills, qualifications, and experience.

Job Types: Full-time, Permanent

Pay: From QAR3,500.00 per month

Work Location: In person