Junior Sous Chef: Lead Kitchen, Menus & Operations

Power Holding; Doha; On-site; QAR 67,000 - 100,000; Full time

Job summary

Powerholding Intl in Doha seeks a Junior Sous Chef to assist the Sous Chef and Executive Chef in overseeing kitchen operations, ensuring quality and consistency of food production, and contributing to menu planning and recipe development.

You will supervise kitchen staff, manage tasks, uphold food safety standards, support inventory and cost controls, and help maintain high standards of presentation and service in a fast-paced environment.

Qualifications

• Minimum 5 years kitchen experience
• 3 years in relevant role
• 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 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

Skills

Cooking techniques

Leadership

Organization

Attention to detail

Under pressure

Education

Bachelor's Degree in Culinary Arts

Job description

Powerholding Intl in Doha seeks a Junior Sous Chef to assist the Sous Chef and Executive Chef in overseeing kitchen operations, ensuring quality and consistency of food production, and contributing to menu planning and recipe development.

You will supervise kitchen staff, manage tasks, uphold food safety standards, support inventory and cost controls, and help maintain high standards of presentation and service in a fast-paced environment.