Executive Sous Chef

Publicado el 13 / 2 / 2025

We are looking for a Executive Sous Chef to support our operations in Qatar

Publicado el 13 / 2 / 2025

Labor

• Organize all the resources within the Kitchen and other areas.
• To ensure timely preparation of food as per set menu and within the set cost.
• To ensure quality, quantity and hygienic food is served with particular emphasis on presentation. To try and ensure minimum / no wastage (excess food balance).
• To plan and cost menus in coordination with the deputy project manager keeping in mind the basic principle of FIFO.
• To plan for variety of preparations in the menu ensuring the satisfaction of the client and within the set cost norms.
• To assist store keeper in indenting for provisions.
• To be responsible for allocation of work to other kitchen staff.
• When required, to prepare and cook dishes.
• To ensure timely pre preparation / mis-en-place (wash, clean, cut vegetables, fruits, meat, chicken, fish and bakery products) and cooking.
• To ensure proper cleanliness of the kitchen area.
• To know and observe all safety rules and effectively supervise so as to ensure implementation of company HSE policy and discipline in the production area and by the staff.
• To ensure that all norms, procedures, policies, documentation logs pertaining to HSE / HACCP company standards are followed and records maintained.
• To immediately report and where possible to take action in relation to any accident, fire incident, loss or damage including hazards / near miss are properly recorded.

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