Sous Chef

Roles and responsibilities

The Sous Chef will assist the Executive Chef in managing the kitchen operations, ensuring high standards of food quality, presentation, and safety. The ideal candidate will be a skilled culinary professional with strong leadership abilities, a passion for food, and a commitment to delivering exceptional dining experiences.

Key Responsibilities:

• Kitchen Management:
  • Assist the Executive Chef in planning and developing menus, ensuring a creative and diverse range of dishes that meet the standards of Raffles Doha.
  • Oversee daily kitchen operations, including food preparation, cooking, and plating, ensuring consistency and quality of all dishes.
  • Manage and supervise kitchen staff, including line cooks, prep cooks, and other culinary team members, providing guidance, training, and support.
• Quality Control:
  • Ensure all dishes are prepared and presented according to established recipes and presentation standards.
  • Conduct regular quality checks to maintain high standards of food safety, hygiene, and cleanliness in the kitchen.
  • Monitor and manage inventory levels, ensuring the proper storage and handling of ingredients.
• Staff Development:
  • Assist in recruiting, training, and evaluating kitchen staff, fostering a positive and productive work environment.
  • Provide feedback and coaching to staff to enhance their skills and performance, promoting a culture of continuous improvement.
• Operational Efficiency:
  • Assist with the development and implementation of standard operating procedures and policies for kitchen operations.
  • Coordinate with other departments, including front-of-house and management, to ensure smooth and efficient service.
  • Handle administrative tasks such as scheduling, ordering supplies, and managing food costs to stay within budget.
• Guest Experience:
  • Collaborate with the culinary team to create special menu items and seasonal dishes that enhance the guest dining experience.
  • Address any guest feedback or concerns related to food quality or presentation, ensuring prompt and satisfactory resolution.

Desired candidate profile

• Education and Experience:
  • Culinary degree or equivalent qualification in culinary arts required.
  • Minimum of 5 years of experience in a professional kitchen, with at least 2 years in a supervisory or management role.
  • Proven experience in high-end restaurants or luxury hotels is preferred.
• Skills and Competencies:
  • Strong leadership and management skills with the ability to inspire and motivate a team.
  • Excellent culinary skills, with a deep understanding of various cooking techniques, cuisines, and presentation styles.
  • Strong organizational and multitasking abilities, with attention to detail and a commitment to maintaining high standards of food safety and hygiene.
• Personal Attributes:
  • Passionate about food and culinary excellence, with a creative and innovative approach to cooking.
  • Strong problem-solving skills and the ability to remain calm under pressure in a fast-paced environment.
  • Flexibility to work varied shifts, including evenings, weekends, and holidays.