Junior Sous Chef

Power International Holding (PIH); Qatar; On-site; QAR 50,000 - 75,000; Full time

Job summary

Power International Holding (PIH) is seeking a Junior Sous Chef to assist the Sous Chef and Executive Chef in overseeing kitchen operations in Qatar. The role involves menu development, food preparation, and maintaining high culinary standards while supervising staff and ensuring safety compliance.

Ideal candidates have strong leadership, extensive cooking skills, and experience in fast-paced environments. The role requires managing costs, inventory, and quality control to deliver consistent

Qualifications

• Proficient in a wide range of cooking techniques and cuisines.
• Strong leadership and management skills for supervising kitchen staff.
• Excellent organizational skills to manage kitchen workflow and production timelines.
• Keen attention to detail to maintain high standards of food quality and presentation.
• Ability to work under pressure and adapt to fast-paced kitchen environments.

Responsibilities

• Lead in cooking and preparing meals, including checking food quality and overseeing techniques.
• Assist in designing and helping develop menus while aligning with budgets.
• Ensure compliance with food safety and sanitation standards and maintain hygiene documents.
• Supervise preparation and cooking equipment, ensuring cleanliness and proper operation.
• Oversee inventory management, order supplies, and negotiate with suppliers as needed.
• Maintain and update kitchen operations manuals and ensure adherence to recipes and presentation standards.

Skills

Culinary techniques

Leadership

Organizational skills

Food safety

Quality management

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 Responsibilities 2

Additional Responsibilities 3

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

Resilience

Quality

Leadership

Quality Management L2

Inventory Management L2

Food Presentation L2

Agility

Food Safety and Sanitation L2

AI Fluency

Stocks and Sauces L2

Education

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