Sous Chef
Location: Al Beiruti Qatar
Reports to: Head Chef
Overview:
The Sous Chef is the Head Chef's right hand and the operational backbone of the kitchen. You will manage the kitchen in the Head Chef's absence, oversee specific sections, and ensure the team executes service flawlessly while maintaining quality and standards.
Key Responsibilities:
- Service Management: Direct the kitchen team during service periods, ensuring timely and accurate preparation and plating of all dishes.
- Section Oversight: Supervise specific kitchen sections (e.g., grill, cold mezze, pastry), providing hands-on support and training to CDPs and Commis.
- Quality Control: Check all dishes before they leave the kitchen to ensure they meet the restaurant's standards for presentation, portion, and quality.
- Staff Supervision & Training: Assist the Head Chef in training and developing junior kitchen staff. Manage staff schedules and daily task assignments.
- Inventory & Ordering: Assist with daily inventory, stock rotation, and placing orders with suppliers as directed by the Head Chef.
- Kitchen Hygiene: Enforce strict cleanliness and sanitation standards in all work areas.
- Menu Execution: Ensure all recipes and plating guidelines are followed precisely by the team.
Requirements:
- Minimum 3-5 years of experience in a similar role within a quality-focused restaurant.
- Solid experience in Lebanese/Middle Eastern cuisine is essential.
- Ability to work under pressure and lead a team during busy services.
- Strong technical cooking skills and attention to detail.
- Good communication and organizational skills.
- Knowledge of food safety principles.
