Junior Sous Chef at Power International Holding

, , Qatar -

Full Time

Start Date

Immediate

Expiry Date

03 Oct, 26

Salary

0.0

Posted On

05 Jul, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Cooking Techniques, Kitchen Management, Menu Planning, Food Safety, Sanitation Standards, Inventory Management, Staff Supervision, Recipe Development, Food Presentation, Cost Control, Leadership, Organizational Skills

Industry

Holding Companies

Description

Job Summary The Junior Sous Chef assists the Sous Chef and Executive Chef in overseeing the kitchen operations and ensuring the quality and consistency of food production. They are responsible for assisting in menu planning, recipe development, and food preparation while maintaining high standards of culinary excellence. Additionally, Junior Sous Chefs supervise kitchen staff, delegate tasks, and ensure adherence to food safety and sanitation standards. They may also assist in inventory management, ordering supplies, and controlling food costs to maximize profitability. Job Roles & Responsibilities Lead in cooking and preparing meals, including checking food quality and overseeing cooking techniques. Assist in designing / helping the Executive Chef in developing food and drink menus and ensure alignment of budgets. Ensure the kitchen meets high standards of quality and completes food hygiene documents to comply with the law and writing environmental health reports when necessary. Supervise and inspect all preparation and cooking equipment on a regular basis to ensure that they are kept clean, sanitary, and in perfect operating order. Ensure that food products, presentation, and plating are of the highest quality, and are prepared to serve in a timely manner Lead in ordering supplies and negotiating with suppliers as well as managing inventory and keeping control of stock. Ensure that all culinary operations manuals are prepared and updated Assure adherence to all standards of food quality, preparation, recipes, and presentation in conjunction with the specifications. Monitor holding and storage operations, stocking and food rotation, and guarantee food service sanitation standards are met Additional Job Roles & Responsibilities Additional Responsibilities 3 Job Knowledge Proficient in a wide range of cooking techniques, cuisines, and food preparation methods to oversee kitchen operations effectively. Strong leadership and management skills to supervise kitchen staff, delegate tasks, and maintain a cohesive team environment. Excellent organizational skills to prioritize tasks, manage kitchen workflow efficiently, and ensure timely food production. Keen attention to detail to maintain high standards of food quality, presentation, and consistency. Ability to work well under pressure, adapt to changing priorities, and problem-solve effectively in a fast-paced kitchen environment.Job Experience Minimum 5 year(s) working experience, 3 year(s) relevant working experience, 2 year (s) GCC is a plusCompetencies ResilienceQualityLeadershipQuality Management L2Inventory Management L2Food Presentation L2AgilityFood Safety and Sanitation L2AI FluencyStocks and Sauces L2Education Bachelor's Degree in Culinary Arts or Food and Beverage related course

Responsibilities

Assists the Executive Chef in overseeing kitchen operations, ensuring food quality, and managing staff. Responsible for menu development, inventory control, and maintaining strict food safety and sanitation standards.