Sous Chef

Roles and responsibilities

Collaborates with the head chef to direct food preparation.
Helps design the food and drink menu.
Produces high-quality plates, considering both design and taste.
Oversees and supervises the kitchen staff.
Assists with menu planning, inventory, and supply management.
Keeps stations clean and complies with food safety standards.
Monitors and maintains kitchen equipment.
Being responsible for food hygiene practices.
Offers suggestions and creative ideas that can improve upon the kitchen’s performance.
Ensuring the kitchen meets all regulations including sanitary and food safety guidelines.
Overseeing Kitchen Operations:

Supervise and manage the kitchen staff to ensure all tasks are completed efficiently and on time.
Ensure that food preparation and cooking are done according to the restaurant's standards and the head chef's vision.
Take responsibility for the kitchen’s daily operations when the head chef is absent.
Managing Food Preparation:

Oversee the preparation of dishes, ensuring they are cooked and presented to the highest standard.
Assist with the creation and execution of the menu, ensuring consistency and quality of all dishes.
Help with portion control, food plating, and presentation to ensure the restaurant's aesthetic and culinary standards are maintained.
Staff Supervision and Training:

Lead and manage kitchen staff, including line cooks, prep cooks, and dishwashers.
Train junior kitchen staff on food preparation, cooking techniques, safety, and cleanliness standards.
Monitor kitchen personnel performance, provide feedback, and help with conflict resolution.
Assign tasks to staff and ensure that team members work efficiently during service hours.
Inventory and Stock Management:

Ensure that the kitchen is fully stocked with necessary ingredients and supplies.
Work with the head chef to maintain inventory levels, order supplies, and manage food costs.
Implement portion control measures to minimize waste and ensure that the kitchen stays within budget.
Track food storage and inventory, ensuring that ingredients are stored properly and that stock is rotated regularly.
Quality Control:

Monitor and ensure the quality and consistency of dishes prepared by the kitchen staff.
Taste dishes to ensure they meet the desired flavor profiles and presentation standards.
Ensure that all food items comply with health, safety, and sanitation regulations.
Health and Safety Compliance:

Ensure that the kitchen follows all food safety regulations and standards (e.g., proper food handling, sanitation, and hygiene practices).
Maintain a clean and organized kitchen environment, ensuring all equipment is functioning properly and safely.
Conduct regular safety checks and ensure all staff adhere to safety guidelines.
Assisting with Menu Creation:

Collaborate with the head chef in developing new menu items, ensuring they fit within the restaurant's overall theme and culinary direction.
Help with testing and refining recipes to ensure they meet the desired taste and quality standards.
Ensure that seasonal ingredients are utilized and that menu items align with current food trends and customer preferences.

Desired candidate profile

Must have 07 - 10 years' experience working as a Chef.
Strong experience in Arabic-European modern fusion desserts and know how to make traditional Qatar food with modern ideas.
Culinary Expertise:

Strong cooking skills, including proficiency in various cooking techniques, flavor combinations, and presentation.
Knowledge of international cuisines, modern cooking methods, and food trends.
Expertise in creating and refining recipes and menus.
Leadership and Management:

Ability to lead, motivate, and manage a team of kitchen staff, ensuring they work efficiently and cooperatively.
Excellent communication skills to relay instructions clearly to kitchen staff.
Conflict resolution skills to address staff issues and ensure the kitchen runs smoothly.
Organization and Multitasking:

Strong organizational skills to ensure the kitchen operates efficiently and that all tasks are completed on time.
Ability to handle multiple tasks simultaneously, especially during busy service periods.
Strong time management skills to ensure that food is prepared and served promptly.
Attention to Detail:

Precision in food preparation, portion control, and presentation.
Ability to spot issues related to food quality, waste, and sanitation.
Strong eye for detail in ensuring that dishes meet the desired standards.
Problem-Solving:

Ability to think on your feet and resolve issues quickly, whether they are related to food preparation, kitchen equipment, or staff management.
Decision-making abilities to prioritize tasks during high-pressure situations.
Food Safety and Sanitation:

Knowledge of food safety standards, hygiene practices, and kitchen sanitation regulations.
Ability to train and enforce proper food handling procedures among staff.
Experience with maintaining clean and safe kitchen environments.
Customer Service:

Excellent interpersonal skills to ensure the kitchen staff works in harmony and that customer satisfaction is prioritized.
Ability to take constructive feedback and use it to improve the dining experience.