Junior Sous Chef

Role overview

The Junior Sous Chef supports the Head Chef in running daily kitchen operations to deliver food that is freshly prepared, consistently presented, and held to high quality standards. This role is based in Doha, Qatar and involves hands-on supervision, menu support, food safety control, stock management, and team coordination in a hotel kitchen environment.

Key duties

• Prepare food freshly and ensure every dish meets the expected quality level.
• Follow menu specifications so dishes are plated correctly and remain consistent.
• Work strictly to approved recipes, cooking methods, and supervisor instructions.
• Monitor food temperatures and apply correct chilling, reheating, and holding procedures.
• Inspect the outlet on arrival for safety concerns or equipment problems.
• Check the outlet before leaving to confirm it is clean, food is disposed of properly, and items are stored and labelled correctly.
• Keep daily inventory and requisition records accurate.
• Support the Head Chef in monitoring production quality, presentation standards, guest satisfaction, merchandising, promotions, payroll, operating costs, food cost, sanitation, cleanliness, and hygiene.
• Oversee food photo sessions for new menus and help maintain menu standards.
• Maintain recipe cards for every menu item.
• Track staff attendance and rosters.
• Help prepare, produce, and present all food items to the highest standard.
• Supervise kitchen operations to ensure work requirements are met.
• Support kitchen inspections, including cold rooms and equipment areas.
• Take charge of Head Chef duties during absences.
• Assist with testing and developing outlet and promotional menus using requirements, market competition, trends, recipes, cost, and ingredient availability as reference points.
• Keep training records current.
• Ensure team members are updated on new procedures, hotel events, daily functions, food cost matters, and feedback.
• Make sure hygiene, sanitation, fire safety, and health and safety precautions are followed and understood by the kitchen team.
• Use strong time management through careful planning and control.
• Continuously improve workflow and production efficiency.
• Check perishable deliveries regularly for quantity and quality.
• Support food stock planning and ordering based on business volume.
• Carry out other related duties and special assignments as required.

Operational and business focus

• Help supervise kitchen facilities and expenses to support maximum food and beverage profitability.
• Reduce waste by maintaining daily and weekly logs.
• Follow the company’s requisition and purchase order procedures.
• Adhere to all hotel policies and procedures.
• Comply with occupational health and safety requirements.
• Attend all scheduled meetings.
• Share relevant operational updates with the Head Chef each day, including information that does not require immediate action.
• Work with F&B Controls on food costing, purchasing, and supply planning.
• Coordinate with other department heads for function and activity planning.
• Liaise with kitchen stewarding for sanitation, equipment upkeep, cold store cleaning, and service ware supply during service hours.
• Maintain cooperative working relationships across the hotel and sister properties.
• Protect hotel property and keep it in good working condition.
• Maintain a professional and positive attitude at all times.

People and leadership

• Assist with kitchen staffing schedules to ensure shifts are covered according to business needs.
• Recommend pay increases, promotions, and transfers to the Head Chef.
• With guidance, help with orientation, coaching, and supervision of team members to support productivity.
• Conduct on-the-job training for kitchen employees under the Head Chef’s direction.
• Use coaching skills to help develop other team members.

General expectations

• Communicate clearly with all other departments.
• Attend meetings, training, and other mandatory sessions.
• Look for ways to improve service delivery and product offerings to better meet guest expectations.
• Use safe working practices at all times and report health and safety concerns promptly.
• Maintain strong food quality, appearance, and taste by using the freshest ingredients.
• Help manage ordering, cost control, and food waste.
• Lead by example and ensure HACCP, health and safety, and food safety management standards are maintained to the level of training received.
• Support kitchen production needs to the required standard.
• Plan work effectively to maintain productivity.
• Work toward guest satisfaction levels that exceed expectations.
• Contribute creativity and menu development ideas for new dishes.
• Complete assigned projects within the required timeframe.
• Ensure reports, presentations, and administrative work are accurate, polished, and free from errors.

Education and experience

Formal hospitality management training from a culinary institute is preferred. The role also requires completed and awarded Intermediate Food Hygiene Certification and HACCP Certification. Applicants should have at least 5 years of experience in a hotel or branded kitchen, including a minimum of 2 years in a similar position. Experience in high-volume international or Mediterranean cuisine is required, along with knowledge of pastry, bakery, and wider culinary operations. The job also calls for strong understanding of volume production and the ability to keep quality consistently high.

Skills and working style

Strong computer skills in Word, Excel, PowerPoint, and related software are needed, along with solid verbal and written communication. The role requires the ability to follow standard recipes, convert quantities mathematically, taste food to confirm correct preparation, and manage stock, schedules, and budgets. Successful candidates should bring a positive, energetic, hands-on approach, stay well groomed, juggle multiple tasks, prioritise effectively, remain calm under pressure, and consistently go the extra mile for guests.

Application fit

If you do not meet every requirement but believe you can add value in this role, you are still encouraged to apply.