Junior Sous Chef

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

Job summary

Power International Holding (PIH) seeks a Junior Sous Chef to assist the Sous Chef and Executive Chef in overseeing kitchen operations and ensuring the quality and consistency of food production in Qatar. You will contribute to menu planning, recipe development, and food preparation while supervising kitchen staff, delegating tasks, and maintaining high standards of food safety and sanitation.

Responsibilities include inventory management, ordering supplies, controlling costs, and ensuring

Qualifications

• Minimum 5 years working experience, 3 years relevant experience, GCC experience is a plus

Responsibilities

• 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 write environmental health reports when necessary.
• Supervise and inspect all preparation and cooking equipment to ensure 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
• 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.
• Ability to work well under pressure and problem-solve effectively in a fast-paced kitchen environment.

Skills

Leadership & management

Food safety & sanitation

Inventory management

Food presentation

Organizational skills

Under pressure performance

Culinary techniques

Education

Bachelor's degree in Culinary Arts or related

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 Roles & Responsibilities

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

Additional Job Roles & Responsibilities

Additional Responsibilities 3

Job Knowledge

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