Sous Chef

Overview

The Sous Chef will be fully accountable for the smooth functioning of daily kitchen activities, demonstrating culinary expertise by engaging in kitchen tasks personally while directing and overseeing all kitchen staff and food-related operations. The role focuses on enhancing satisfaction for both guests and employees, managing the operating budget efficiently, and ensuring consistent production of high-quality dishes. Additionally, the Sous Chef is responsible for staff development and maintaining strict sanitation and food safety standards.

Key Responsibilities

• Manage kitchen shifts and ensure adherence to all food and beverage policies and standards.
• Forecast daily production requirements and communicate these to kitchen personnel on a weekly and daily basis.
• Assist the Executive Chef in overall kitchen preparations and operations.
• Prepare and cook a wide variety of foods regularly and for special events or guests.
• Conceive and implement new culinary ideas, presentations, and menu items, including artistic food displays.
• Oversee food purchasing, receiving, and storage procedures to maintain quality standards.
• Ensure strict compliance with food handling, sanitation standards, and applicable food safety laws.
• Operate and maintain kitchen equipment, promptly reporting malfunctions.
• Verify the quality of raw and finished food products to guarantee standards are met.
• Lead and coordinate kitchen staff activities, guiding cooks and other food preparers.
• Demonstrate leadership by participating in food preparation and executing tasks according to specifications.
• Foster mutual trust, respect, and collaboration among team members while upholding honesty and integrity.
• Set productivity goals and ensure employees understand performance expectations and company policies.
• Deliver exceptional customer service by exceeding quality and service standards daily.
• Engage with guests to collect feedback, handle complaints, and ensure satisfaction.
• Establish and monitor culinary, budgetary, and team goals, using labor management systems to optimize staff scheduling and attendance tracking.
• Train staff in safety procedures and identify developmental needs, providing coaching and feedback.
• Communicate effectively with supervisors, coworkers, and subordinates through various channels.
• Participate actively in meetings and problem-solving activities to enhance kitchen operations.

Candidate Profile

• Minimum of a high school diploma or GED with four years of experience in culinary, food and beverage, or a related field.
  OR
• A two-year degree in Culinary Arts, Hotel and Restaurant Management, or related discipline with a minimum of two years of relevant experience.

Additional Information

The position is located onsite at Building No. 153, Street No. 347, Lusail, Qatar. This is a full-time management role requiring leadership in both operational and employee development tasks. Equal employment opportunity is provided without discrimination, fostering a diverse and inclusive work environment. The brand embraces a European spirit, emphasizing cultural appreciation and delivering memorable culinary experiences that connect with varied guests.