Luxury Hotel Sous Chef – Main Kitchen Lead

Chedi Hospitality; Doha; On-site; QAR 60,000 - 120,000; Full time

Job summary

Chedi Hospitality in Doha is seeking a Sous Chef – Main Kitchen to lead daily production, supervise cooks, and ensure dishes meet exacting quality standards. You will uphold kitchen hygiene and safety, manage portions and waste, coordinate with outlets, mentor staff, and contribute to seasonal menus in a luxury hotel environment.

Strong leadership, good English, and experience in luxury brands are preferred, with a minimum of 2 years as Sous Chef or 4 years as Chef de Partie.

Qualifications

• Minimum 2 years of work experience as a Sous Chef or 4 years as a Chef de Partie in a hotel or large restaurant with good standards.
• A qualification in Kitchen Production or Management will be an advantage.
• Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards is essential.
• Basic computer skills in MS Office and Recipe Maintenance Systems are preferred.

Responsibilities

• Oversees the daily food production and operations of the Main Kitchen, ensuring that all required mise-en-place and finished dishes are prepared and delivered to the appropriate areas according to established quality standards.
• Ensures that all company minimum brand standards are implemented and maintained.
• Works closely with other employees in a supportive and flexible manner, focusing on the overall success of the hotel and guest satisfaction.
• Maintains excellent knowledge of available products in the market and purchases fresh local products wherever possible.
• Checks incoming food products and ensures that all food merchandise is in accordance with order sheets and receiving records.
• Coordinates with other kitchens and outlets to ensure timely preparation and availability of mise-en-place and supplies.
• Assists in conducting regular yield testing to minimize wastage and ensure that recipes are accurate and up to date.
• Implements food portion control procedures to manage food costs effectively.
• Monitors stock requirements and ensures that food items are ordered at the appropriate time and in the required quantities.
• Supervises food preparation, cooking methods, portion sizes, and presentation to ensure consistency with established recipes and standards.
• Estimates food consumption and requisitions food products and kitchen supplies as required.
• Assists in developing special dishes, menus, and innovative recipes.
• Establishes and enforces kitchen sanitation, hygiene, and food safety standards.
• Reviews the results of Consumer Audits and ensures that necessary corrective actions are implemented.

Skills

Sous Chef experience

Chef de Partie experience

Kitchen hygiene knowledge

Health & safety knowledge

MS Office basics

Recipe maintenance systems

Education

Kitchen Production qualification

Kitchen Management qualification

Tools

MS Office

Recipe Maintenance Systems

Job description

Chedi Hospitality in Doha is seeking a Sous Chef – Main Kitchen to lead daily production, supervise cooks, and ensure dishes meet exacting quality standards. You will uphold kitchen hygiene and safety, manage portions and waste, coordinate with outlets, mentor staff, and contribute to seasonal menus in a luxury hotel environment.

Strong leadership, good English, and experience in luxury brands are preferred, with a minimum of 2 years as Sous Chef or 4 years as Chef de Partie.