Sous Chef

Job Summary: The Sous Chef will assist the Executive Chef in managing the kitchen operations ensuring high standards of food quality presentation and safety. The ideal candidate will be a skilled culinary professional with strong leadership abilities a passion for food and a commitment to delivering exceptional dining experiences.

Key Responsibilities:

• Kitchen Management:

  • Assist the Executive Chef in planning and developing menus ensuring a creative and diverse range of dishes that meet the standards of Raffles Doha.
  • Oversee daily kitchen operations including food preparation cooking and plating ensuring consistency and quality of all dishes.
  • Manage and supervise kitchen staff including line cooks prep cooks and other culinary team members providing guidance training and support.

• Quality Control:

  • Ensure all dishes are prepared and presented according to established recipes and presentation standards.
  • Conduct regular quality checks to maintain high standards of food safety hygiene and cleanliness in the kitchen.
  • Monitor and manage inventory levels ensuring the proper storage and handling of ingredients.

• Staff Development:

  • Assist in recruiting training and evaluating kitchen staff fostering a positive and productive work environment.
  • Provide feedback and coaching to staff to enhance their skills and performance promoting a culture of continuous improvement.

• Operational Efficiency:

  • Assist with the development and implementation of standard operating procedures and policies for kitchen operations.
  • Coordinate with other departments including front-of-house and management to ensure smooth and efficient service.
  • Handle administrative tasks such as scheduling ordering supplies and managing food costs to stay within budget.

• Guest Experience:

  • Collaborate with the culinary team to create special menu items and seasonal dishes that enhance the guest dining experience.
  • Address any guest feedback or concerns related to food quality or presentation ensuring prompt and satisfactory resolution.

Qualifications :

Qualifications:

• Education and Experience:

  • Culinary degree or equivalent qualification in culinary arts required.
  • Minimum of 5 years of experience in a professional kitchen with at least 2 years in a supervisory or management role.
  • Proven experience in high-end restaurants or luxury hotels is preferred.

• Skills and Competencies:

  • Strong leadership and management skills with the ability to inspire and motivate a team.
  • Excellent culinary skills with a deep understanding of various cooking techniques cuisines and presentation styles.
  • Strong organizational and multitasking abilities with attention to detail and a commitment to maintaining high standards of food safety and hygiene.

• Personal Attributes:

  • Passionate about food and culinary excellence with a creative and innovative approach to cooking.
  • Strong problem-solving skills and the ability to remain calm under pressure in a fast-paced environment.
  • Flexibility to work varied shifts including evenings weekends and holidays.

Remote Work :

No

Employment Type :

Full-time

Key Skills
Culinary Experience,Food Handling,Restaurant Experience,Kitchen Management Experience,Food Preparation Experience,Kitchen Experience,Labor Cost Analysis,Catering,Cooking,Cost Control,Sanitation,Knife Skills
Experience: years
Vacancy: 1