Sous Chef

Radisson Hotel Group; Qatar; On-site; QAR 60,000 - 90,000; Full time

Job summary

Radisson Blu Hotel is seeking an experienced Sous Chef to lead kitchen operations across breakfast, lunch and dinner, ensuring high standards of cleanliness, hygiene, portion control, presentation, and quality.

You will manage stock, coordinate with Chefs and suppliers, participate in menu development, train staff, and maintain a proactive Yes I Can attitude while upholding Radisson Hotel Group Responsible Business ethics.

Qualifications

• Experience in kitchen leadership and supervising food preparation across meals.
• Strong knowledge of hygiene, sanitation, and HACCP principles.
• Ability to plan menus, control portions, and ensure consistent quality.
• Proven track record in staff training, coaching, and performance improvement.

Responsibilities

• Lead kitchen operations for breakfast, lunch, and dinner to ensure timely service and quality.
• Supervise cleanliness, hygiene standards, food processing, and storage to prevent spoilage.
• Monitor stock, inventory, and wastage; coordinate with Cost Control for monthly stock-taking.
• Collaborate with Chefs, restaurant managers, and suppliers to maintain high culinary standards.
• Mentor and train kitchen staff; be prepared to assume Sous Chef responsibilities when needed.

Skills

Food safety

Leadership

Menu planning

Cost control

Communication

Job description

Qualifications

Maintain a favorable reputation of Radisson Blu Hotel at all times and strictly adhere to Rezidor s Responsible Business ethics Report for duty punctually wearing the correct uniform and name badge while maintaining the highest standards of personal hygiene appearance conduct and attention to detail Supervise and control kitchen cleanliness hygiene standards food processing and storage to ensure compliance and prevent spoilage or expiry Oversee breakfast lunch and dinner operations ensuring correct sequences of service portion control presentation and consistent food quality Ensure strict compliance with ordering procedures with all food issued only against captain orders to minimize wastage and control food cost Monitor mise-en-place rotation food storage areas and inventory levels and conduct monthly stock-taking in coordination with the Cost Control department Provide guidance coaching and supervision to kitchen staff to enhance overall performance efficiency teamwork and quality standards Participate actively in menu planning and development ensuring creativity cost efficiency proper ingredient selection and operational feasibility Work closely with Chefs Chefs de Partie restaurant managers and suppliers to ensure effective communication timely service and high-quality standards Demonstrate a proactive Yes I Can attitude by supporting other sections when required attending training programs continuously improving job knowledge and being prepared to assume Sous Chef responsibilities when needed and adherence to Radisson Hotel Group Responsible Business ethics Maintain a favorable reputation of Radisson Blu Hotel at all times and strictly adhere to Rezidor's Responsible Business ethics.Report for duty punctually, wearing the correct uniform and name badge, while maintaining the highest standards of personal hygiene, appearance, conduct, and attention to detail.Supervise and control kitchen cleanliness, hygiene standards, food processing, and storage to ensure compliance and prevent spoilage or expiry.Oversee breakfast, lunch, and dinner operations, ensuring correct sequences of service, portion control, presentation, and consistent food quality.Ensure strict compliance with ordering procedures, with all food issued only against captain orders to minimize wastage and control food cost.Monitor mise-en-place rotation, food storage areas, and inventory levels, and conduct monthly stock-taking in coordination with the Cost Control department.Provide guidance, coaching, and supervision to kitchen staff to enhance overall performance, efficiency, teamwork, and quality standards.Participate actively in menu planning and development, ensuring creativity, cost efficiency, proper ingredient selection, and operational feasibility.Work closely with Chefs, Chefs de Partie, restaurant managers, and suppliers to ensure effective communication, timely service, and high-quality standards.Demonstrate a proactive Yes I Can! attitude by supporting other sections when required, attending training programs, continuously improving job knowledge, and being prepared to assume Sous Chef responsibilities when needed and adherence to Radisson Hotel Group Responsible Business ethics.