Sous Chef - Kitchen Operations

Sous Chef - Kitchen Operations Job Snapshot Role: Sous Chef - Kitchen Operations Location: Doha, Doha, Qatar Industry: Restaurant Food Service Function: Chef/Culinary/Kitchen Management Experience: Not specified Job Type: Full-time Position Overview The Sous Chef - Kitchen Operations role in Doha, Doha, Qatar supports the Executive Chef in managing daily kitchen operations, food quality, cost control and team performance. The position oversees food preparation, purchasing, inventory, hygiene and staff development while ensuring dishes consistently meet established presentation, flavor and quality standards.

Job Details

Country: Qatar City: Doha, Doha Industry: Restaurant Food Service Function: Chef/Culinary/Kitchen Management Salary: Not disclosed Gender: No Preference Candidate Nationality: Not specified Job Type: Full-time

Kitchen Operations

• Coordinate with the Executive Chef to complete reports, schedules, standard recipes, menus, food presentation photographs and correspondence accurately and on time.
• Manage daily kitchen shifts in accordance with Food and Beverage policies, standards and procedures.
• Estimate weekly production requirements and communicate daily preparation needs to kitchen staff.
• Maintain restaurant operations within targeted food cost percentages while meeting guest expectations.
• Monitor food costs against management objectives and take appropriate operational action when required.
• Oversee purchasing activities and ensure supply chain processes meet company standards.
• Participate in and supervise monthly inventory activities with the Restaurant Manager.
• Maintain established purchasing, receiving and food storage standards.
• Ensure kitchen equipment is properly maintained and unnecessary breakage is minimized.

Food Quality and Compliance

• Inspect raw and cooked food products to verify compliance with established quality standards.
• Ensure hygiene, sanitation and food safety procedures are followed throughout kitchen operations.
• Maintain appropriate food handling and storage practices.
• Ensure kitchen activities comply with applicable regulations, company policies and operational standards.

Kitchen Leadership

• Supervise and coordinate employees involved in food preparation.
• Lead kitchen shifts while actively participating in food preparation and service execution.
• Communicate responsibilities, priorities and performance expectations clearly.
• Encourage productivity, discipline and positive team morale.
• Build an environment based on trust, respect and collaboration.
• Maintain open communication across the kitchen and other operational teams.
• Demonstrate professionalism, integrity and effective leadership in daily operations.

Cost Control and Business Performance

• Support restaurant profitability through disciplined food cost management, purchasing controls, inventory accuracy and productive use of kitchen resources.
• Apply sound operational judgment when making decisions that affect efficiency and financial performance.

Team Development

• Ensure kitchen employees receive continuous training and development.
• Identify team members with development potential and support their progression.
• Participate in recruitment activities and coordinate with HR when required.
• Ensure probation reviews, performance appraisals and related documentation are completed on time.
• Promote a positive and engaging working environment within the kitchen team.

Health and Safety

• Maintain high standards of kitchen cleanliness, hygiene and sanitation at all times.
• Ensure team members comply with applicable health and safety requirements and established food hygiene standards throughout preparation, service, storage and cleaning activities.

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