Sous Chef

• Directly and through Chef De Partie supervises breakfast, lunch and dinner service and assures the correct sequences of service.
• Makes sure that all kitchen staff adheres to all hygiene rules for Food processing and storage.
• Controls portion size and presentation, before the dishes are handed over to the pass.
• Conducts daily briefing with restaurant Managers, concentrating on reservation, functions, specials and menu items including their times of preparation and ingredients.
• Monitors Food storage rooms on order and hygiene as all conditions of stored food in order to avoid spoilage and expire dates.
• Carries full stock tacking at the end of each month, in collaboration with the cost control department.
• Keeps a positive relationships with suppliers, but is recognized as demanding and quality oriented.
• Carries out another duty that assigned by the department.
• Works speedy and efficiently at all times
• Helps out in other sections when needed.
• Works closely with Chefs to ensure correct preparation and delivery times are kept and food quality is maintained.
• To have knowledge about first aid, fire and evacuation procedures.
• Attend training classes and make suggestions for improvement.
• Encourages increased communication between kitchen production and service staff.
• Helps employees to achieve optimum quality while minimizing cost.
• Confers closely with the Sous Chef and takes every opportunity to be familiar with all aspects of his position, in order to be ready to fill in whenever required.
• Keeps the highest standards of personal hygiene, dress, appropriate uniform, appearance and conduct.

• Education: Diploma or degree in Culinary Arts or equivalent experience.
• Experience: Minimum 3–5 years in a professional kitchen, including at least 1–2 years in a supervisory role.
• Culinary Skills: Strong knowledge of cooking methods, ingredients, and kitchen equipment.
• Leadership: Proven ability to train, supervise, and motivate a kitchen team.
• Food Safety: In-depth understanding of food hygiene and sanitation standards (HACCP or equivalent).
• Organization: Excellent time management and ability to perform under pressure.
• Creativity: Passion for food presentation and menu innovation.
• Communication: Strong interpersonal and teamwork skills.
• Flexibility: Willingness to work evenings, weekends, and holidays as required.
• Physical Stamina: Ability to stand for long periods and handle a fast-paced kitchen environment.

https://radissoncareers.com/job/sous-chef-in-doha-qatar-jid-32297