Sous Chef (International Cuisine)

Overview

Key Responsibilities

• **Kitchen Operations & Service Management:** Oversee the day-to-day running of all kitchen sections during service, coordinating the brigade across stations to ensure seamless timing, consistent output, and adherence to brand plating and presentation standards.
• **Deputy Leadership & Head Chef Support:** Act as the Head Chef's primary deputy — assuming full command of the kitchen in their absence, relaying culinary direction to the team, and maintaining operational continuity without compromise to quality or guest experience.
• **Staff Supervision & On-the-Job Training:** Direct, motivate, and develop line cooks and junior chefs through active floor supervision and hands-on coaching; identify skill gaps within the brigade and lead targeted training sessions across the four featured cuisines.
• **Recipe Execution & Quality Enforcement:** Ensure all dishes are prepared strictly in accordance with standardised recipes, portioning guidelines, and brand specifications; conduct pre-service line checks and tasting sessions to guarantee consistency across every cover served.
• **Inventory Management & Waste Control:** Assist in daily stock monitoring, ordering, and rotation of ingredients; collaborate with the Head Chef and procurement team to minimise wastage, control food costs, and ensure the kitchen operates within budgetary targets.
• **Health, Safety & Halal Compliance:** Enforce full compliance with GCC food-safety regulations, HACCP standards, and halal certification protocols across all stations; conduct regular hygiene audits, maintain cleaning schedules, and ensure safe handling and storage of all ingredients.
• **Menu Contribution & Kitchen Innovation:** Contribute creative input to seasonal menu updates and specials under the Head Chef's guidance; stay current with culinary trends relevant to the GCC market and propose new dishes that enhance the brand's multi-cuisine offering.

Qualifications & Requirements

• **Culinary Credentials:** A diploma or degree from a culinary academy; advanced certifications in at least two cuisines are strongly preferred, alongside a valid food-safety/HACCP qualification.
• **Professional Experience:** A minimum of 10 years of progressive kitchen experience, including at least 3 years in a Head Chef or Executive Sous Chef capacity within a multi-cuisine, high-volume fine-dining environment; prior exposure to GCC or Middle Eastern hospitality markets is a significant advantage.
• **Leadership & Cross-Cultural Competency:** Demonstrated ability to lead and inspire a multicultural brigade of 30+ staff; strong communication skills in English (Arabic or additional languages are a plus); a proven track record of launching internationally inspired menus that resonate with Gulf-region clientele.
• Pay: From QAR7,000.00 per month

Application Question(s)

• ANSWERS FOR THE BELOW PRE-SCREENING QUESTIONS ARE REQUIRED.
• Have you read and accept the duties and responsibilities, including the salary details that we mentioned for this role? Continue with your applications if "Yes"
• In which city and country are you currently located?
• Which country passport do you have? (Nationality)
• How old are you? (Age)
• How tall are you? (Height)
• If selected for this role, after how many days before you can join our company?
• How many years of experience do you have as a Sous Chef?
• Name the three cuisines that you know very well: *__**__**_* *__**__**__**__*_