Arabic Cuisine Sous Chef — Lead Kitchen Ops

Ennismore; Doha; On-site; QAR 66,960 - 111,600; Full time

Job summary

The Sous Chef at Banyan Tree Doha assists the Chef de Cuisine in managing all kitchen operations, ensuring high standards of food quality, hygiene, safety, and efficiency. The role supports menu execution, team supervision, cost control, and full IMS compliance covering Quality, Environment, and Occupational Health & Safety.

Kitchen Operations & Food Production duties include overseeing daily preparation, ensuring recipes and portions meet hotel standards, supervising mise en place, and

Qualifications

• Diploma or professional qualification in Culinary Arts or equivalent.
• Minimum 3–5 years’ experience in a hotel or high-volume professional kitchen.
• Prior supervisory or Sous Chef experience preferred.
• HACCP certification required.
• Knowledge of ISO 9001, ISO 14001, ISO 45001, or IMS concepts is an advantage.

Responsibilities

• Oversee daily kitchen operations, food preparation, and service execution.
• Ensure all food is prepared, cooked and presented to hotel standards.
• Supervise mise en place, cooking processes, and plating.
• Maintain HACCP hygiene and sanitation standards.
• Monitor storage, labeling, temperature control and FIFO.
• Inspect kitchen areas, equipment and storage facilities.
• Identify and correct non-conformities related to food quality and hygiene.
• Ensure kitchen equipment is safe and well-maintained.

Skills

HACCP & food safety

Team supervision

IMS knowledge

High-volume kitchen leadership

Education

Diploma or professional qualification in Culinary Arts or equivalent

Job description

The Sous Chef at Banyan Tree Doha assists the Chef de Cuisine in managing all kitchen operations, ensuring high standards of food quality, hygiene, safety, and efficiency. The role supports menu execution, team supervision, cost control, and full IMS compliance covering Quality, Environment, and Occupational Health & Safety.

Kitchen Operations & Food Production duties include overseeing daily preparation, ensuring recipes and portions meet hotel standards, supervising mise en place, and