Sous Chef ( Italian Cuisine Experienced )

Rise Enterprise; Doha; On-site; QAR 60,000 - 80,000; Full time

Job summary

Rise Enterprise is seeking a strong Sous Chef to manage daily kitchen operations and lead the full kitchen team in the absence of the Executive Chef. You will oversee all sections, control quality and costs, and ensure the kitchen runs safely, efficiently, and to the highest standard.

This role suits an experienced chef ready to take ownership of the entire kitchen, with a culinary diploma and 8–10 years of kitchen experience including time as a Junior Sous Chef or similar role.

Qualifications

• Culinary diploma or degree required; kitchen management or hospitality training is a plus.
• 8 to 10 years of kitchen experience, including time as a Junior Sous Chef or similar role.
• Excellent leadership, cost control, and organizational skills; able to manage a full kitchen team under pressure.

Responsibilities

• Manage daily kitchen operations across all sections and lead the kitchen in the Executive Chef’s absence.
• Supervise, schedule, and develop Junior Sous Chef, Chef de Partie, and all kitchen staff.
• Ensure consistent food quality, presentation, and portion control across the entire menu.
• Control kitchen costs, including stock, ordering, labor, and waste management.
• Enforce food safety, hygiene, and cleaning standards across the kitchen and storage areas.
• Support menu planning and development with the Executive Chef, including seasonal changes.
• Handle staff recruitment, training, performance reviews, and discipline as needed.

Skills

Leadership

Cost control

Organizational skills

Education

Culinary diploma or degree

Kitchen management training

Job description

Job Brief

We are looking for a strong Sous Chef to manage daily kitchen operations and lead the full kitchen team in the absence of the Executive Chef. You will oversee all sections, control quality and costs, and ensure the kitchen runs safely, efficiently, and to the highest standard. This role suits an experienced chef ready to take ownership of the entire kitchen.

Key Responsibilities

• Manage daily kitchen operations across all sections and lead the kitchen in the Executive Chef’s absence.
• Supervise, schedule, and develop Junior Sous Chef, Chef de Partie, and all kitchen staff.
• Ensure consistent food quality, presentation, and portion control across the entire menu.
• Control kitchen costs, including stock, ordering, labor, and waste management.
• Enforce food safety, hygiene, and cleaning standards across the kitchen and storage areas.
• Support menu planning and development with the Executive Chef, including seasonal changes.
• Handle staff recruitment, training, performance reviews, and discipline as needed.
• Culinary diploma or degree required; kitchen management or hospitality training is a plus.
• At least 8 to 10 years of kitchen experience, including time as a Junior Sous Chef or similar role.
• Excellent leadership, cost control, and organizational skills; able to manage a full kitchen team under pressure.