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Job Summary:
We are seeking an experienced and passionate Sous Chef to lead and oversee all kitchen operations in our restaurant. The ideal candidate will be responsible for supporting all kitchen sections, maintaining food quality and consistency, supervising kitchen staff, controlling costs, ensuring hygiene standards, and delivering an exceptional dining experience.
Key Responsibilities:Kitchen Operations
§ Oversee all kitchen sections including:
· Hot Kitchen
· Cold Kitchen
· Grill Section
· Shawarma Section
· Bakery & Manakish
· Mezze Preparation
· Pastry & Desserts
· Butchery & Preparation Area
l Ensure all dishes are prepared according to restaurant recipes and standards.
l Monitor food presentation, taste, portioning, and quality control.
l Coordinate kitchen workflow during service to ensure timely food delivery.
Staff Management
l Recruit, train, supervise, and evaluate kitchen staff.
l Prepare duty rosters and manage staff scheduling.
l Conduct regular training on food preparation, safety, and hygiene.
l Foster teamwork and maintain discipline within the kitchen.
Inventory & Cost Control
l Manage food purchasing and supplier relationships.
l Monitor stock levels and conduct regular inventory checks.
l Minimize food waste and control food costs.
l Ensure proper storage and rotation of all food products (FIFO system).
Food Safety & Hygiene
l Ensure compliance with local health regulations and food safety standards.
l Implement HACCP and food hygiene procedures.
l Maintain cleanliness and organization of all kitchen areas and equipment.
Financial Responsibilities
l Monitor kitchen budgets and food cost percentages.
l Analyze kitchen performance and implement cost-saving measures.
l Assist management in achieving profitability targets.
Requirements:
l Minimum 5–7 years of experience in Lebanese or Middle Eastern cuisine.
l Previous experience as Executive Chef, Head Chef, or Sous Chef in a high-volume restaurant.
l Strong knowledge of Lebanese hot and cold mezze, grills, shawarma, bakery, and traditional desserts.
l Excellent leadership and team management skills.
l Strong understanding of food cost control and inventory management.
l Knowledge of HACCP and food safety regulations.
l Ability to work under pressure and manage multiple kitchen sections simultaneously.
Skills:
l Leadership and team development.
l Kitchen operations management.
l Menu planning and recipe development.
l Cost control and budgeting.
l Quality assurance.
l Problem-solving and decision-making.
l Time management and organization.
Pay: QAR6,000.00 per month
Work Location: In person
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