Sous Chef
Role Overview
The Sous Chef is responsible for kitchen operations, food quality, staff leadership, guest satisfaction, and operating budget.
Key Skills for This Role
Full Job Posting
Role overview
The Sous Chef is responsible for kitchen operations, food quality, staff leadership, guest satisfaction, and operating budget.
Education and experience
- High school diploma or GED plus four years of kitchen, food and beverage, or related experience; alternatively, a relevant two-year degree plus two years of related experience.
Kitchen operations and food standards
- Manage kitchen shift operations and follow food and beverage policies, standards, and procedures.
- Estimate daily preparation needs weekly and communicate daily requirements to kitchen staff.
- Assist the Executive Chef with kitchen operations and preparation.
- Prepare and cook food for regular service, special guests, and occasions.
- Contribute to new food ideas and presentations, including decorative displays.
- Maintain food purchasing, receiving, and storage standards; follow food handling, hygiene, and temperature requirements.
- Inspect food quality, maintain equipment, and report faults.
- Ensure compliance with applicable laws and regulations.
Team leadership and service
- Supervise kitchen staff and lead shifts while preparing food to required specifications.
- Promote teamwork, communicate performance expectations, and support staff productivity and results.
- Provide guest service, gather feedback, and address guest issues and complaints.
- Work toward performance, budget, and team goals; organize priorities and use labor systems to schedule work and track attendance.
- Train staff in safety, coach and develop team members, contribute to performance reviews, and escalate issues when needed.
- Communicate with colleagues and attend relevant meetings.
Workplace and schedule
- Full-time position at the specified Doha hotel location; the role is not remote.
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