Sous Chef

A Sous Chef is a senior position in a professional kitchen, typically responsible for overseeing and managing various aspects of kitchen operations. Here is a comprehensive job description for a Sous Chef:
**General Responsibilities**:

- Assist the Executive Chef in planning and executing the menu, ensuring quality and consistency.
- Supervise and lead the kitchen staff, including line cooks, prep cooks, and other culinary team members.
- Maintain the kitchen's cleanliness, organization, and adherence to food safety standards.
- Manage inventory, order supplies, and monitor food costs to meet budget targets.
- Collaborate with the Executive Chef in menu development, specials, and recipe creation.
- Ensure that all food is prepared and presented according to established recipes and plating standards.
- Train and mentor junior kitchen staff, providing guidance on cooking techniques and kitchen procedures.
- Oversee the scheduling of kitchen staff to ensure adequate coverage during peak hours.
- Handle administrative tasks, such as record-keeping, staff evaluations, and performance management.
- Assist in the development and implementation of kitchen policies and procedures.
- Step in for the Executive Chef in their absence, ensuring the kitchen runs smoothly.
- Contribute to the maintenance and repair of kitchen equipment.
- Work closely with the front-of-house staff to coordinate meal service and resolve any issues promptly.
- Stay updated on culinary trends, techniques, and industry best practices.

**Specific Duties**:

- **Food Preparation**: Assist in preparing and cooking dishes, including complex and specialty items.
- **Quality Control**: Ensure the quality, taste, and presentation of dishes meet the restaurant's standards.
- **Menu Planning**: Collaborate with the Executive Chef to create and update menus.
- **Inventory Management**: Monitor inventory levels and order ingredients as needed.
- **Cost Control**: Implement cost-effective measures to minimize food wastage and control expenses.
- **Kitchen Safety**: Enforce safety and sanitation protocols to maintain a clean and safe kitchen environment.
- **Team Leadership**: Lead by example, motivate the kitchen staff, and foster a positive work environment.
- **Event Catering**: Oversee kitchen operations for special events or catering services.
- **Communication**: Maintain open and effective communication with kitchen and front-of-house staff.

**Qualifications**:

- Culinary degree or equivalent culinary training.
- Proven experience in a similar role in a high-volume, fine dining, or upscale restaurant.
- Strong culinary skills and a deep understanding of various cooking techniques.
- Knowledge of kitchen equipment, food safety regulations, and sanitation procedures.
- Excellent leadership, teamwork, and communication skills.
- Ability to work under pressure and meet deadlines.
- Strong problem-solving and decision-making abilities.
- Flexibility to work evenings, weekends, and holidays.

A Sous Chef plays a crucial role in the kitchen's daily operations, assisting the Executive Chef and ensuring the kitchen team operates efficiently. This job description provides a comprehensive overview of the responsibilities and qualifications expected of a Sous Chef.

**Salary**: QAR7,500.00 - QAR8,000.00 per month

Application Question(s):

- Are you available to join immediately?

**Experience**:

- Culinary: 5 years (required)

License/Certification:

- Qatar ID (required)
- NOC (required)
- Valid food handling certificate (required)