Junior Sous Chef

Job Overview and Qualifications

The Junior Sous Chef role at Chedi Hospitality in Doha, Qatar entails supporting kitchen operations in a luxurious setting, ensuring the highest standards in food quality and safety. Candidates should ideally hold a diploma or professional qualification in Culinary Arts, Kitchen Production, Hospitality Management, or related fields, accompanied by a minimum of two years' experience as a Chef de Partie within a luxury hotel, high-end restaurant, or large culinary operation. Experience with international luxury hotel brands is considered beneficial.

Operational Responsibilities

• Assist the Sous Chef and Chef de Cuisine in daily kitchen management, guaranteeing consistent delivery of superior dishes.
• Enforce GHM brand standards, hotel policies, and kitchen procedures, ensuring standardized recipe execution and food presentation.
• Oversee food preparation processes including cooking, portioning, plating, and presentation to maintain quality and consistency in taste and appearance.
• Maintain a hands-on role in the kitchen to support the team during preparation and service.
• Coordinate mise-en-place and production based on occupancy, reservations, and events.
• Liaise with other kitchen sections to ensure timely availability of all required ingredients and supplies.
• Inspect incoming food for quality, quantity, freshness, and compliance with standards.
• Manage stock levels through accurate requisitions aligned to needs and timelines.
• Monitor proper receiving, storage, labelling, dating, handling, and rotation of food products.
• Perform quality checks on ingredients, mise-en-place, prepared foods, and finished dishes.
• Support recipe standardization, yield testing, portion control, and minimize waste.
• Contribute to developing new dishes, seasonal menus, and promotions.
• Optimize ingredient and resource usage to enhance kitchen efficiency and reduce waste.
• Ensure kitchen equipment and areas are maintained in good condition and report malfunctions promptly.
• Take charge of kitchen operations as assigned during the absence of senior chefs.

Food Safety, Hygiene and Quality

• Maintain and uphold strict food safety, hygiene, sanitation, and workplace safety standards consistently.
• Adhere to all relevant hotel, company, and local regulations regarding food safety, occupational health, and fire/security protocols.
• Ensure proper storage and rotation of food using FIFO method, and monitor food temperatures closely.
• Manage allergen procedures diligently to prevent cross-contamination.
• Regularly inspect all kitchen areas and equipment for cleanliness and hygiene compliance.
• Complete cleaning schedules and hygiene checklists thoroughly and on time.
• Promptly address any lapses in food quality or safety protocols.
• Support food safety audits and compliance initiatives with corrective actions as needed.

Guest and Internal Service Excellence

• Promote exceptional dining experiences through consistent food quality, creativity, and timely service.
• Ensure all kitchen team members provide professional service to guests and internal departments.
• Respond attentively and efficiently to guest dietary requests, allergy concerns, and special requirements.
• Handle guest feedback and concerns professionally with appropriate follow-up.
• Collaborate closely with Food & Beverage and other hotel departments for seamless service delivery.
• Maintain positive relationships with guests, colleagues, and other departments at all times.

Financial and Cost Control

• Contribute to department financial targets by managing food cost control, portioning, yield optimization, and waste reduction.
• Minimize overproduction, spoilage, and unnecessary consumption through careful planning.
• Support accurate inventory management and maintain appropriate stock levels.
• Ensure food requisitions align with forecasted business needs.
• Monitor equipment usage and supplies to support operational efficiency and control costs.
• Support team productivity by managing task assignments and enabling multi-skilling.
• Identify opportunities to drive operational improvements without sacrificing quality or service.

Team Leadership and Development

• Supervise culinary staff ensuring compliance with policies, procedures, and standards.
• Assign daily tasks according to operational demand and team capabilities.
• Oversee team performance during preparation and service periods, offering guidance and support.
• Assist in preparing duty rosters and work schedules tailored to business requirements.
• Monitor attendance, grooming, hygiene, uniform standards, and professional behavior.
• Provide hands-on training, coaching, mentoring, and constructive feedback.
• Identify development needs and support departmental training plan implementation.
• Support onboarding and orientation for new hires, trainees, and interns.
• Engage in performance discussions and developmental activities as needed.
• Promote the hotel's core values and foster a positive workplace culture.
• Ensure team adherence to the Employee Handbook and operational policies.

Administrative Duties

• Assist with maintaining operating procedures, recipes, records, and kitchen documentation.
• Conduct team briefings and meetings, especially when senior chefs are unavailable.
• Communicate daily operational priorities, guest preferences, events, and menu changes effectively.
• Maintain accurate production schedules, inventory, and training records.
• Ensure timely completion and submission of operational records and checklists.
• Support the implementation of action plans and audit requirements.

Additional Responsibilities

• Participate actively in meetings, training sessions, and hotel activities as required.
• Uphold high standards of personal hygiene, grooming, and professional conduct.
• Represent The Chedi Katara Hotel & Resort and GHM positively and responsibly.
• Maintain excellent professional relationships with colleagues, suppliers, and partners.
• Stay informed about new culinary techniques, food trends, products, equipment, and industry developments.
• Adapt flexibly to changes in operational needs and requirements.
• Support other kitchen sections and culinary operations as needed.
• Comply with all relevant hotel policies related to safety, security, health, and emergency protocols.
• Perform additional reasonable duties as assigned by senior kitchen management or hotel leadership.

Qualifications Summarized

• Diploma or professional qualification in Culinary Arts or related fields preferred.
• At least 2 years' experience as a Chef de Partie in luxury hospitality or fine dining.
• Knowledge of food prep, safety, cost control, kitchen operations, and international brand standards.
• Strong leadership, communication, organizational, and problem-solving skills.
• Basic computer proficiency, including Microsoft Office and culinary inventory systems preferred.
• Fluency in English is mandatory; additional languages are advantageous.