Junior Sous Chef

Join a hotel that is a member of the Accor network, whose group brings together more than 45 brands, 5,500 hotels, 10,000 restaurants and lifestyle destinations. Here, we believe in you and what you bring to the table. There are many opportunities for development and advancement. Every gesture, every smile, every action, contributes to creating a positive and memorable impact for our customers, our colleagues and also for our planet. Together, we embody the vision of responsible hospitality.

Take the opportunity to become a Heartist®, and let your heart guide you in this world where life beats faster.

The Junior Sous Chef will assist in the oversight of the day‑to‑day kitchen operations, supporting the Sous Chef / Chef de Cuisine in ensuring that all food preparation, production, presentation and service meet the high standards of the Raffles & Fairmont brands. The role demands strong culinary technique, leadership potential, excellent organization and a proactive approach to guest‑centric service, food safety, cost control and team development.

Key Responsibilities

Kitchen & Production

• Support the Sous Chef / Chef de Cuisine in managing the kitchen operations: food preparation, cooking, plating and service
• Ensure the consistency of all dishes in terms of taste, appearance, portion size and presentation, according to established recipes and brand standards
• Participate in mise en place, line management, assembly stations and service execution during high volume periods.
• Monitor and manage ingredient quality, storage, stock rotation, and minimize waste.

Quality, Food Safety & Compliance

• Maintain highest standards of hygiene, sanitation and kitchen safety, in compliance with HACCP and local regulations.
• Conduct regular checks on storage, equipment, food preparation and service to ensure compliance with standards.
• Ensure proper handling, labeling, and storage of food items, and supervise compliance across shifts.

Team Leadership & Development

• Supervise and support the kitchen team (line cooks, prep cooks, commis) during service; ensure smooth operations across shifts.
• Provide training, guidance and mentorship to junior kitchen staff; assist in schedule management and shift coverage.
• Assist with recruiting, evaluating performance, and providing feedback to culinary team members.

Operational Efficiency & Cost Controlhttps://careers.accor.com/global/en/job/junior-sous-chef-in-raffles-doha-doha-qatar-jid-73055