Chef
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Key skills for this role
About the Role
Safir Doha Hotel seeks an experienced Sous Chef to support the Executive Chef in managing kitchen operations and delivering high-quality international dishes. The ideal candidate has strong culinary expertise, leadership skills, and knowledge of HACCP standards.
Key Skills for This Role
Responsibilities
- Assist the Executive Chef in overseeing daily kitchen operations
- Prepare and supervise the production of high quality international cuisine dishes
- Ensure consistency in food presentation, portioning, and taste
- Supervise kitchen staff and provide coaching and training
- Maintain hygiene, sanitation, and food safety standards (HACCP)
- Monitor stock levels, requisitions, and inventory control
- Minimize food wastage and support cost control initiatives
- Coordinate with F&B and banquet teams for special events and promotions
- Ensure compliance with hotel policies and local health regulations
Requirements
- Diploma/Degree in Culinary Arts, Hospitality, or related field
- Minimum 4 6 years of culinary experience, preferably in hotels or upscale restaurants
- At least 2 years in a Chef de Partie / Junior Sous Chef / Sous Chef role
- Strong knowledge of continental, Asian, Middle Eastern, and fusion cuisine
- Excellent leadership and team management skills
- Good English communication skills
- Strong understanding of HACCP and kitchen safety standards
Full Job Posting
Job Overview
- Safir Doha Hotel is seeking a talented and experienced Sous Chef – International Cuisine to support the Executive Chef in managing kitchen operations and delivering high quality international dishes.
Key Responsibilities
- Assist the Executive Chef in overseeing daily kitchen operations
- Prepare and supervise the production of high quality international cuisine dishes
- Ensure consistency in food presentation, portioning, and taste
- Supervise kitchen staff and provide coaching and training
- Maintain hygiene, sanitation, and food safety standards (HACCP)
- Monitor stock levels, requisitions, and inventory control
- Minimize food wastage and support cost control initiatives
- Coordinate with F&B and banquet teams for special events and promotions
- Ensure compliance with hotel policies and local health regulations
Qualifications
- Diploma / Degree in Culinary Arts, Hospitality, or related field
- Minimum 4–6 years of culinary experience, preferably in hotels or upscale restaurants
- At least 2 years in a Chef de Partie / Junior Sous Chef / Sous Chef role
- Strong knowledge of continental, Asian, Middle Eastern, and fusion cuisine
- Excellent leadership and team management skills
- Good English communication skills (Arabic is a plus)
- Strong understanding of HACCP and kitchen safety standards
Preferred Candidate
- Experience in 4 star or 5 star hotel kitchens
- Creative and passionate about menu development
- Strong organizational and multitasking abilities
- Currently based in Qatar or willing to relocate
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