Junior Sous Chef

Chedi Hospitality; Doha; On-site; QAR 100,440 - 167,400; Full time

Job summary

The Chedi Katara Hotel & Resort in Doha is seeking an experienced Chef de Partie to support daily kitchen operations, ensuring high-quality food and consistent presentation. You will supervise, train and motivate Culinary Chedians while maintaining brand standards, recipes and service timelines.

Fluency in English is required; additional languages are a plus. Join a luxury operation with strong focus on food safety, yield management and cost controls.

Qualifications

• Diploma or professional qualification in Culinary Arts, Kitchen Production, Hospitality Management, or related field.
• Minimum of 2 years of experience as a Chef de Partie in a luxury hotel or large operation.
• Experience with an international luxury hotel brand is preferred.
• Strong knowledge of food preparation, cooking techniques, presentation, portion control, and kitchen operations.
• Solid food hygiene, allergen management, food safety, sanitation and safety standards.
• Knowledge of food cost control, inventory, recipe standardization, yield management and waste reduction.
• Strong leadership, communication, organization and problem-solving skills.
• Ability to supervise, train, coach and motivate Culinary Chedians.
• Ability to work under pressure in a fast-paced environment with high standards.
• Basic IT skills, including Microsoft Office and recipe/inventory systems.
• Fluency in English is required; additional languages are a plus.

Responsibilities

• Assist the Sous Chef and Chef de Cuisine in daily kitchen operations and high-quality food delivery.
• Ensure all brand standards, policies, standard recipes, and presentation guidelines are followed.
• Supervise preparation, cooking, portioning, plating and presentation for consistency.
• Maintain hands-on presence and support during preparation and service.
• Coordinate mise-en-place and production with occupancy, events, and forecast levels.
• Coordinate with other kitchen sections to ensure timely production and availability of products.
• Ensure items are prepared and delivered according to recipes, portions, standards and service timelines.
• Inspect incoming foods for quality, freshness, quantity and condition.
• Monitor stock levels and requisition items within required timelines.
• Ensure proper receiving, storage, labeling, dating and rotation of products.
• Conduct regular quality checks of ingredients, mise-en-place and finished dishes.
• Assist with yield testing, recipe standardization and waste minimization.
• Support development, testing and implementation of new dishes and seasonal menus.
• Ensure efficient use of ingredients, equipment and utilities; monitor production levels.

Education

Diploma or professional qualification in Culinary Arts, Kitchen Production, Hospitality Management, or related field

Job description

Job Qualifications

• Diploma or professional qualification in Culinary Arts, Kitchen Production, Hospitality Management, or a related field is preferred.
• Minimum of 2 years of experience as a Chef de Partie in a luxury hotel, high-quality restaurant, or large culinary operation.
• Previous experience with an international luxury hotel brand is preferred.
• Strong knowledge of food preparation, cooking techniques, menu execution, food presentation, portion control, and kitchen operations.
• Comprehensive knowledge of food hygiene, allergen management, food safety, sanitation, and occupational health and safety standards.
• Good understanding of food cost control, inventory management, recipe standardization, yield management, and waste reduction.
• Strong leadership, communication, organizational, and problem‑solving skills.
• Ability to supervise, train, coach, and motivate Culinary Chedians.
• Ability to work effectively under pressure in a fast‑paced environment while maintaining high standards of quality and consistency.
• Basic computer skills, including Microsoft Office and recipe or inventory management systems, are preferred.
• Fluency in English is required; additional language skills are an advantage.

Key Areas of Responsibility

Operational

• Assist the Sous Chef and Chef de Cuisine in managing the daily kitchen operations and ensuring the consistent delivery of high‑quality food.
• Ensure all GHM brand standards, hotel policies, departmental procedures, standard recipes, and presentation guidelines are consistently implemented.
• Supervise food preparation, cooking, portioning, plating, and presentation to ensure consistency in quality, taste, temperature, and appearance.
• Maintain a hands‑on presence throughout the kitchen and support the team during preparation and service periods.
• Coordinate the daily mise‑en‑place and production requirements according to occupancy, reservations, events, forecasts, and business levels.
• Coordinate with other kitchen sections to ensure the timely preparation and availability of all required products and supplies.
• Ensure all food items are prepared and delivered according to approved recipes, portion specifications, presentation standards, and service timelines.
• Inspect incoming food products and ensure that their quality, quantity, freshness, and condition meet hotel standards and approved specifications.
• Monitor stock levels and ensure food items are requisitioned in the appropriate quantities and within the required timelines.
• Ensure the correct receiving, storage, labelling, dating, handling, and rotation of all food products.
• Conduct regular quality checks of ingredients, mise‑en‑place, prepared food, and finished dishes.
• Assist with yield testing, recipe standardization, portion control, and recipe updates to maintain consistency and minimise waste.
• Support the development, testing, and implementation of new dishes, seasonal menus, promotions, and innovative recipes.
• Ensure the efficient use of ingredients, equipment, utilities, and other kitchen resources.
• Monitor food production levels to prevent shortages, overproduction, spoilage, and unnecessary waste.
• Ensure all kitchen equipment, utensils, work areas, and storage areas are maintained in good working condition and used responsibly.
• Report equipment malfunctions, maintenance requirements, product concerns, and operational issues promptly.
• Assume responsibility for the kitchen section or operation in the absence of the Sous Chef or Chef de Cuisine, as assigned.

Food Safety, Hygiene & Quality

• Maintain and enforce the highest standards of food safety, hygiene, sanitation, and workplace safety throughout the kitchen.
• Ensure compliance with all hotel, company, and local food safety, health, hygiene, fire, security, and occupational safety requirements.
• Ensure all food products are properly stored, labelled, dated, covered, and rotated according to the First‑In, First‑Out (FIFO) method.
• Monitor food temperatures and ensure all food is prepared, cooked, cooled, stored, and served safely.
• Ensure proper allergen management procedures are followed and prevent cross‑contamination.
• Conduct regular inspections of kitchen work areas, refrigerators, freezers, storage areas, equipment, and utensils.
• Ensure cleaning schedules and hygiene checklists are completed accurately and within the required timelines.
• Take immediate corrective action when food quality, hygiene, safety, or sanitation standards are not met.
• Support food safety inspections, internal audits, external audits, and the implementation of related corrective action plans.

Guest & Internal Service

• Support the delivery of exceptional guest experiences through consistent food quality, presentation, creativity, and timely service.
• Ensure Culinary Chedians provide professional and efficient service to internal customers and other hotel departments.
• Respond promptly and professionally to guest preferences, dietary requirements, allergies, special requests, and operational needs.
• Handle guest and internal customer feedback or concerns professionally and ensure appropriate follow‑up.
• Work closely with Food & Beverage and other departments to ensure seamless service delivery.
• Maintain positive and professional relationships with guests, colleagues, and other departments.

Financial & Cost Control

• Support the achievement of the department's financial and operational objectives through effective cost and resource management.
• Monitor food costs through recipe compliance, portion control, yield management, accurate production planning, and responsible use of ingredients.
• Minimise food waste, spoilage, overproduction, breakage, and unnecessary consumption.
• Support regular inventory counts and maintain appropriate stock levels according to operational requirements.
• Ensure all food requisitions are accurate and aligned with forecasted business levels.
• Monitor the use of equipment, utilities, and supplies to support operational efficiency and cost control.
• Support productivity through effective task allocation, multi‑skilling, and efficient deployment of the kitchen team.
• Identify opportunities to improve operational efficiency without compromising food quality, safety, or guest satisfaction.

Team Leadership & Development

• Supervise Culinary Chedians in the performance of their duties and ensure compliance with hotel policies, departmental procedures, and applicable requirements.
• Assist in assigning daily duties and responsibilities according to operational requirements and team capabilities.
• Monitor team performance throughout preparation and service periods and provide guidance and support as required.
• Assist in preparing duty rosters and work schedules according to business needs.
• Monitor the attendance, punctuality, grooming, hygiene, uniform standards, and professional conduct of Culinary Chedians.
• Provide regular hands‑on training, coaching, mentoring, and constructive feedback.
• Identify training and development needs and support the implementation of departmental training plans.
• Ensure all Culinary Chedians have the knowledge and skills required to perform their duties safely and efficiently.
• Encourage creativity, innovation, teamwork, accountability, and continuous improvement.
• Support the onboarding, orientation, and development of new Chedians, trainees, and interns.
• Assist with performance discussions and employee development activities when required.
• Promote and reinforce GHM's values and contribute positively to the hotel's working culture.
• Ensure all Chedians understand and comply with the Employee Handbook, hotel policies, departmental procedures, and applicable rules and regulations.

Administration

• Assist in maintaining and updating departmental operating procedures, standard recipes, production records, checklists, and kitchen documentation.
• Conduct departmental briefings and meetings when assigned or in the absence of the Sous Chef or Chef de Cuisine.
• Communicate daily operational requirements, guest preferences, special events, menu changes, food safety matters, and service priorities to the team.
• Assist with the preparation and maintenance of production schedules, requisitions, inventory records, training records, and other departmental documentation.
• Ensure operational records and checklists are completed accurately and submitted within the required timelines.
• Support the implementation of departmental action plans, audit requirements, and operational improvement initiatives.

Other Duties

• Attend and contribute to departmental briefings, meetings, training sessions, and hotel activities as required.
• Maintain high standards of personal hygiene, grooming, professional appearance, and conduct at all times.
• Exercise responsible and professional behaviour and positively represent The Chedi Katara Hotel & Resort and GHM.
• Maintain positive and professional relationships with colleagues, suppliers, business partners, and relevant industry representatives.
• Remain updated on culinary techniques, food trends, products, equipment, and industry developments.
• Respond positively and flexibly to changes in operational requirements.
• Support other kitchen sections and Culinary operations when required.
• Comply with all hotel policies and procedures relating to food safety, fire, health, hygiene, safety, security, and emergency response.
• Carry out any other reasonable duties and responsibilities assigned by the Sous Chef, Chef de Cuisine, Executive Sous Chef, Executive Chef, or Hotel Management.