Junior Sous Chef

Power Holding; Doha; On-site; QAR 60,000 - 90,000; Full time

Job summary

Powerholding Intl is seeking a Junior Sous Chef to support the Sous Chef and Executive Chef in daily kitchen operations in Doha, Qatar. You will help manage menu planning, food preparation, and ensure quality across all dishes while maintaining stringent hygiene standards.

The role emphasizes staff supervision, inventory control, and adherence to food safety regulations, with involvement in supplier coordination and cost management in a fast-paced environment.

Qualifications

• Minimum 5 years’ kitchen experience with 3 years in a relevant role.
• Strong leadership and ability to supervise a team under pressure.
• Excellent knowledge of food safety and sanitation practices.
• Experience in menu development and cost control.
• Proven supplier management and inventory control.
• Excellent organizational skills and attention to detail.

Responsibilities

• Lead in cooking and ensuring high-quality meals and proper techniques.
• Assist the Executive Chef in menu development and budgeting alignment.
• Ensure compliance with food safety, sanitation standards and environmental health requirements.
• Supervise preparation equipment, maintain cleanliness and safe operation.
• Oversee plating quality, presentation, and timely service.
• Lead inventory management, purchasing, supplier negotiations and stock control.
• Maintain and update kitchen operation manuals.
• Adhere to specified recipes, standards, and food quality.

Skills

Culinary leadership

Menu planning

Food safety

Inventory management

Staff supervision

Quality control

Education

Bachelor's Degree in Culinary Arts

Job description

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The Junior Sous Chef assists the Sous Chef and Executive Chef in overseeing the kitchen operations and ensuring the quality and consistency of food production. They are responsible for assisting in menu planning, recipe development, and food preparation while maintaining high standards of culinary excellence. Additionally, Junior Sous Chefs supervise kitchen staff, delegate tasks, and ensure adherence to food safety and sanitation standards. They may also assist in inventory management, ordering supplies, and controlling food costs to maximize profitability.

Job Responsibilities 1

Lead in cooking and preparing meals, including checking food quality and overseeing cooking techniques.

Assist in designing / helping the Executive Chef in developing food and drink menus and ensure alignment of budgets.

Ensure the kitchen meets high standards of quality and completes food hygiene documents to comply with the law and writing environmental health reports when necessary.

Supervise and inspect all preparation and cooking equipment on a regular basis to ensure that they are kept clean, sanitary, and in perfect operating order.

Ensure that food products, presentation, and plating are of the highest quality, and are prepared to serve in a timely manner

Lead in ordering supplies and negotiating with suppliers as well as managing inventory and keeping control of stock.

Ensure that all culinary operations manuals are prepared and updated

Assure adherence to all standards of food quality, preparation, recipes, and presentation in conjunction with the specifications.

Monitor holding and storage operations, stocking and food rotation, and guarantee food service sanitation standards are met

Job Knowledge & Skills

Proficient in a wide range of cooking techniques, cuisines, and food preparation methods to oversee kitchen operations effectively.

Strong leadership and management skills to supervise kitchen staff, delegate tasks, and maintain a cohesive team environment.

Excellent organizational skills to prioritize tasks, manage kitchen workflow efficiently, and ensure timely food production.

Keen attention to detail to maintain high standards of food quality, presentation, and consistency.

Ability to work well under pressure, adapt to changing priorities, and problem-solve effectively in a fast-paced kitchen environment.

Job Experience

Minimum 5 year(s) working experience, 3 year(s) relevant working experience, 2 year (s) GCC is a plus

Leadership_321977503

Resilience

Quality_321977507

Agility

Food Safety and Sanitation L2

Inventory Management L2

Food Presentation L2

Quality Management L2

Stocks and Sauces L2

AI Fluency

Education

Bachelor's Degree in Culinary Arts or Food and Beverage related course