Sous Chef - Catering

Power International Holding (PIH); Doha; On-site; QAR 167,000 - 234,000; Full time

Job summary

Power International Holding (PIH) is seeking a Sous Chef - Catering to lead kitchen operations, ensure compliance with standards, and drive performance across catering activities in Doha. You will coordinate planning, manage resources, engage stakeholders, and implement continuous improvement to deliver high‑quality service and cost optimization in a fast-paced environment.

The role collaborates with internal teams, contractors, clients, and business stakeholders to ensure audit readiness and

Qualifications

• Experience leading catering/kitchen operations.
• Ability to coordinate multiple stakeholders and teams.
• Knowledge of KPI management, quality controls, and governance.

Responsibilities

• Operational Management: manage day-to-day kitchen activities to meet targets and standards.
• Planning and Coordination: schedule manpower, materials, and contractors to meet timelines.
• Stakeholder Engagement: liaise with internal teams, clients, and suppliers for alignment.
• Compliance and Governance: ensure adherence to policies, regulations, and HSE requirements.
• Performance Monitoring: track KPIs, identify gaps, and drive improvements.
• Reporting and Documentation: prepare cost analyses and management reports.
• Resource Optimization: optimize manpower, equipment, and materials to reduce waste.
• Risk and Issue Management: identify risks and implement mitigation measures.
• Quality Assurance: implement QA/QC procedures to meet expectations.
• Continuous Improvement: drive process improvements and digital initiatives.

Skills

Leadership

Operations management

Communication

Tools

ERP systems

Reporting tools

Microsoft Office

Job description

The Sous Chef - Catering provides operational, technical, and functional leadership across catering activities while ensuring alignment with organizational standards, business objectives, and regulatory requirements. The role is responsible for driving performance, coordination, compliance, stakeholder engagement, and service delivery within the kitchen operations function. The position supports continuous improvement initiatives, cost optimization, operational efficiency, and quality outcomes while collaborating closely with internal teams, contractors, clients, and business stakeholders.

Job Roles & Responsibilities

• Operational Management: Manage day-to-day kitchen operations activities within the catering environment to ensure efficient execution, compliance with procedures, and achievement of operational targets while maintaining service quality and productivity standards.
• Planning and Coordination: Coordinate schedules, manpower, materials, contractors, and operational activities to ensure timely completion of tasks, projects, and deliverables in line with approved timelines and business requirements.
• Stakeholder Engagement: Liaise with internal departments, consultants, suppliers, subcontractors, clients, and operational teams to ensure smooth communication, issue resolution, and alignment on technical and operational requirements.
• Compliance and Governance: Ensure compliance with company policies, contractual obligations, regulatory standards, HSE requirements, and industry best practices applicable to the catering sector.
• Performance Monitoring: Monitor operational KPIs, productivity, service standards, and quality benchmarks while identifying gaps, implementing corrective actions, and driving continuous improvement initiatives.
• Reporting and Documentation: Prepare operational reports, technical records, progress updates, cost analyses, and management presentations to support decision‑making, audit readiness, and business transparency.
• Resource Optimization: Support efficient utilization of manpower, equipment, budgets, materials, and operational resources to improve productivity, reduce waste, and optimize operational costs.
• Risk and Issue Management: Identify operational risks, technical challenges, delays, and performance issues while implementing mitigation measures and escalation processes to minimize business impact.
• Quality Assurance: Support the implementation of quality assurance and quality control procedures to ensure services, deliverables, and operational outputs meet company and client expectations.
• Continuous Improvement: Contribute to process enhancements, digital initiatives, workflow optimization, and operational excellence programs to improve efficiency, service delivery, and overall business performance.

Additional Job Roles & Responsibilities

Additional Responsibilities 3

Job Knowledge

• Sector Operations Knowledge: Strong understanding of operational requirements, standards, workflows, and regulatory expectations within the catering sector.
• Technical and Functional Expertise: Advanced knowledge of kitchen operations processes, documentation, reporting standards, systems, and operational controls relevant to the role.
• Stakeholder Coordination: Ability to manage cross-functional communication, contractor coordination, client engagement, and team collaboration within fast-paced operational environments.
• Systems and Reporting: Proficiency in ERP systems, reporting tools, Microsoft Office applications, operational dashboards, and performance tracking methodologies.
• Problem Solving and Decision Making: Strong analytical, organizational, and decision‑making capabilities with the ability to resolve operational issues and support business continuity.

Job Experience

• Industry Experience: Proven experience within the catering sector handling operational, technical, project, or functional responsibilities related to the role.
• Operational Coordination Exposure: Demonstrated experience coordinating teams, contractors, stakeholders, resources, and service delivery activities within complex operational environments.
• Compliance and Performance Management: Experience supporting KPI management, reporting, process improvement, quality compliance, and operational efficiency initiatives.