Sous Chef – Ali Bin Ali

Full Time @ Jobs in Qatar Sector: Hotel, Restaurant & Hospitality
  • Doha, Qatar
  • Date Posted : July 10, 2022
  • Salary: Negotiable
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About the job


  • Assists the Head Chef with menu planning and regularly ensure proper inventory and managing of supplies.
  • Ensures the kitchen meeting food/ hygiene safety standards, and that staff are adhering to sanitation rules.
  • Prepares and cooks food considering all preparation/ kitchen styles
  • Responsible for planning and directing food preparation in a kitchen
  • Running the kitchen in the absence of the Head Chef
  • Ensuring the team has high culinary standards
  • Managing food purchasing and storage
  • Helping create new recipes and write menus
  • Prepares a report on food requisitions with the Head Chef’s approval
  • Inspects storage room temperature and parameters
  • Cost controlling by means of sufficient inventory of raw materials, portion control, implements measures to minimize wastage
  • Updates recipe files on every kitchen unit
  • Ensures that restaurant policies and procedures are properly followed.
  • Responsible for staff scheduling for each week based on operational requirements

People Management

  • Trains, guides, and evaluates the performances of his kitchen staffs
  • Interaction with employees and keep track of the improvements.
  • Effectively discipline underperforming staff members, as well as motivate the staff members to go above and beyond the expectations of their roles.
  • Responsible for overseeing the kitchen staff, which may involve scheduling or dealing with personnel conflict.
  • Assists employees/staff to handle operational issues
  • Provides direct provisions which includes objective setting, performance management motivation as well as training and coaching


  • Assists Head Chef with menu planning, inventory and supply management.
  • Identifies needs and improvement opportunity

Education and Qualification

  • Graduate from a reputable culinary college or institute is essential or equivalent apprenticeship scheme qualification

Work Experience

  • Min. 3 years working experience within 4 or 5 star hospitality or restaurant background
  • At least 1 years working experience of managing a team of more than 5 employees
  • In depth knowledge of HACCP requirements and preferably with an advance HACCP certification

Skills and Abilities

  • Fluent in Spoken and written English
  • Intermediate MS Office skills
  • Excellent presentation skills
  • Excellent culinary skills and people management skills
  • Food development, Costing and Inventory management understanding

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