Sous Chef

**Summary**:The Sous Chef is responsible for planning and managing the food preparation and he will be the assistant to the Executive Chef. He will perform a range of duties including planning and creating delicious seasonal menus and meal designs, he will also train new staff, supervise the kitchen team and monitor the inventory and purchasing of supplies. He will act as the second in command in the kitchen, following and enforcing the Executive Chef requirements and guidelines.

**Functions**:
**Your duties will consist of but will not be limited to**:
1. Provide support to junior kitchen staff with various tasks including line cooking, food preparation, and dish plating.

2. Supervise the kitchen team in the absence of the Executive Chef.

3. Assist in developing a unique and cuisine-appropriate menus based on seasonality, trends, customers’ preferences and feedback.

4. Stay current on developing trends in the restaurant industry.

5. Monitor the activities of the competitors’ restaurant, and create a strategy to make our menus and services stand out.

6. Ensure high priority for the franchise compliance by following the brands’ guidelines and the mandatory standards to maintain a solid reputation and to protect the brands.

7. Maintain the kitchen and surrounding areas in conditions that meet the company standards and Ministry of Public Health regulations.

8. Identify and introduce new culinary techniques to retain and attract customers.

9. Prepare meals and complete preparation support as needed.

10. Monitor inventory and purchasing supplies and food from approved vendors.

11. Maintain cleanliness, hygiene, and sanitation in all areas of the kitchen.

12. Nurture friendly relationship with customers to increase loyalty and boost the restaurants’ reputation.

13. Assist in maintaining updated records of daily, weekly and monthly revenues and expenses.

14. Awareness of the requirements issued by the Ministry of Public Health when preparing and delivering foods.

15. Ensure compliance with the restaurants’ security, health, and safety in accordance with company policies and applicable laws and regulations in Qatar.

16. Ensure to follow Qatar shelf-life standards.

17. Assist the Executive Chef by proposing new ideas for launching new menus, organizing events and promotions.

18. Maintain a courteous attitude when communicating with co-workers or subordinates.

19. Assist in setting the performance objectives to evaluate the kitchen staff performance, while providing spot corrections, training and continuous feedback.

20. Prepare weekly work schedules for kitchen staff and find suitable replacement in case of the staff absence.

21. Make sure that the kitchen staff is present and on time in the kitchen.

22. Ensure that the kitchen staff appearance is appropriate to the workplace and the work they do.

23. Ensure that all the kitchen staff are wearing the company-provided uniforms at all times in the kitchen.

**Skills**:

- Ability to motivate and guide the kitchen staff while performing their own tasks as a cook on the line.
- Budgeting skills to control costs.
- Exceptional level of cooking prowess.
- Ability to handle multiple tasks at once.
- Deep knowledge of the food industry and trends.
- Availability to work within opening hours (including weekends and holidays).
- Excellent people management and leadership skills.
- Effective communication skills with the ability to manage and motivate the team.
- Excellent organizational and time management skills.

Ability to commute/relocate:

- Doha: Reliably commute or planning to relocate before starting work (preferred)

Application Question(s):

- How much is your salary expectation?

**Experience**:

- Sous Chef: 5 years (required)

**Location**:

- Doha (required)