Sous Chef at Power International Holding

, , Qatar -

Full Time

Start Date

Immediate

Expiry Date

12 Sep, 26

Salary

0.0

Posted On

14 Jun, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Cooking Techniques, Kitchen Management, Food Safety, Sanitation Regulations, Menu Planning, Recipe Development, Inventory Management, Staff Supervision, Food Presentation, Budget Alignment, Supplier Negotiation, Quality Control, Leadership, Organizational Skills, Problem Solving, Culinary Arts

Industry

Holding Companies

Description

Job Summary The Sous Chef assists in overseeing all aspects of kitchen operations, including food preparation, cooking, and presentation. They are responsible for maintaining high culinary standards, ensuring the quality and consistency of dishes, and adhering to food safety and sanitation regulations. Additionally, Sous Chefs may assist in menu planning, recipe development, and inventory management. They also supervise kitchen staff, delegate tasks, and provide training and guidance to ensure efficient and effective kitchen operations. Job Roles & Responsibilities Leads in cooking and preparing meals, including checking food quality and overseeing cooking techniques. Assists in designing / helping the Executive Chef in developing food and drink menus and ensure alignment of budgets. Ensuring the kitchen meets high standards of quality and completes food hygiene documents to comply with the law and writing environmental health reports when necessary. Supervises and inspects 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 Leads in ordering supplies and negotiating with suppliers as well as managing inventory and keeping control of stock. Ensures 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. Monitors 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 8 year(s) working experience, 5 year(s) relevant working experience, 2 year (s) GCC is a plusCompetencies ResilienceQualityLeadershipQuality Management L3Stocks and Sauces L3Food Safety and Sanitation L3AgilityFood Presentation L3AI FluencyCulinary Techniques L3Education Bachelor's Degree in Culinary Arts or any related field

Responsibilities

The Sous Chef oversees all kitchen operations, including food preparation, cooking, and presentation while maintaining high culinary and sanitation standards. They are responsible for supervising staff, managing inventory, and assisting the Executive Chef with menu development and budgeting.