Senior Sous Chef- Doha, Qatar

Black Pearl; Doha; On-site; QAR 400,000 - 600,000; Full time

Job summary

A prestigious fine dining restaurant in Qatar is seeking an experienced Senior Sous Chef. This role involves managing kitchen operations, supervising staff, and delivering a world-class culinary experience. The ideal candidate should possess strong leadership skills and a passion for culinary excellence. Join us to be part of an award-winning team in a vibrant dining environment.

Qualifications

• Proven experience in a fine dining establishment.
• Strong leadership skills to supervise and train kitchen staff.
• Ability to maintain exceptional culinary standards.

Responsibilities

• Assist the Executive Chef in managing kitchen operations.
• Supervise junior kitchen staff and provide training.
• Oversee menu planning and recipe development.
• Ensure adherence to hygiene and safety regulations.
• Manage inventory and control costs.
• Collaborate with service teams for guest experiences.

Skills

Leadership

Culinary Creativity

Team Management

Job description

We are looking for an experienced and highly skilled Senior Sous Chef to join our award-winning fine dining restaurant in Qatar. This role is ideal for an internationally experienced culinary professional with a passion for excellence, leadership, and creativity in the kitchen. You will work closely with the Executive Chef to oversee daily operations, maintain exceptional standards, and deliver a world-class dining experience.

Key Responsibilities :

Assist the Executive Chef in managing all kitchen operations to ensure consistency, quality, and efficiency.

Supervise and mentor junior kitchen staff, providing training and guidance to maintain high culinary standards.

Oversee menu planning, recipe development, and seasonal menu updates.

Monitor food preparation, presentation, and portion control in line with fine dining standards.

Maintain strict adherence to hygiene, sanitation, and safety regulations in all kitchen areas.

Manage inventory, ordering, and stock rotation to minimize waste and control costs.

Collaborate with management and service teams to ensure seamless guest experiences.

Take charge of the kitchen in the absence of the Executive Chef.