Senior Sous Chef - Multi-Section Bakery Lead

Client of Hire Fellows; Doha; On-site; QAR 120,000 - 180,000; Full time

Job summary

Client of Hire Fellows is seeking an experienced Sous Chef to join the production team. You will oversee day-to-day kitchen operations across cake artistry, decorating, baking, chocolate, and stewarding, ensuring orders are produced on time and to quality standards.

You will lead and develop the kitchen team, manage production against order volumes, enforce food safety (HACCP), manage inventory, and optimize labor, ingredients, and waste to support peak periods and launches.

Qualifications

• 7-10 years of professional kitchen, bakery, or production experience.
• Experience managing a multi-section kitchen (bakery, confectionery, high-volume)
• Expert-level fondant and cake-craft skills
• Excellent eye for detail and product presentation
• Proven leadership in developing a multi-person kitchen team
• Strong scheduling, coaching, and performance-management abilities
• Knowledge of inventory management, food cost, wastage, and production planning
• Understanding of food safety, hygiene, sanitation, and HACCP principles
• Ability to adapt production to changing orders and tight deadlines
• Hands-on leadership style with involvement in day-to-day operations

Responsibilities

• Oversee day-to-day operations of all kitchen and production sections (cake artistry, decorating, baking, chocolate, stewarding).
• Manage daily production plans to ensure orders are completed accurately and on time.
• Monitor recipe adherence and finished-product quality against standards.
• Identify and resolve quality issues before dispatch.
• Manage kitchen inventory with Procurement and Inventory teams to minimize waste.
• Build and adjust staff schedules based on order volumes and production needs.
• Allocate workloads across sections for efficient team use.
• Lead and coach section heads on performance, quality, and productivity.
• Conduct daily production briefings on volumes, priorities and requirements.
• Identify training needs and coordinate onboarding and development with HR.
• Enforce food safety, HACCP standards across the facility.
• Collaborate with QC to maintain safety and quality.
• Own escalations related to design, quality, rework and delivery timelines.
• Monitor kitchen performance including output, quality and timeliness.
• Manage labor, ingredients and wastage against the budget; drive cost control.
• Develop capacity plans for peak periods and ensure readiness for increased volumes.
• Identify opportunities to improve workflows, layouts, and productivity.
• Be the senior decision-maker on equipment, workflow and operational changes.
• Collaborate with Operations, Supply Chain, Marketing on launches and production planning.
• Maintain a clean, organized, safe and efficient kitchen environment.

Skills

Kitchen leadership

Staff scheduling

Food safety HACCP

Cake production

Quality control

Job description

Client of Hire Fellows is seeking an experienced Sous Chef to join the production team. You will oversee day-to-day kitchen operations across cake artistry, decorating, baking, chocolate, and stewarding, ensuring orders are produced on time and to quality standards.

You will lead and develop the kitchen team, manage production against order volumes, enforce food safety (HACCP), manage inventory, and optimize labor, ingredients, and waste to support peak periods and launches.