Sous Chef

Doha, Qatar
Competitive Salary Package
04 Oct 2016
01 Nov 2016
Job Type
Job Level


To effectively assist and manage the kitchen operation in accordance with Fraser Suites West Bay Doha’s standard of policies, procedures manual and guest satisfaction. Ensure equipment and sanitation standards are met, supplies and inventories are readily available, expectations are communicated, recipes are current, and training is ongoing


  • Ensures all food is prepared fresh and is of the highest quality
  • Ensure the correct preparation and presentation of dishes is in accordance with menu cards and produced on a consistent basis.
  • Assist in planning and developing menus for the hotel considering factors such as product availability, cost, marketing activities, numbers to be served, and skills required to prepare.
  • Establishes and maintains appropriate food portions with respect to the hotel's occupancy and forecast demand.  
  • Participate in making decisions regarding printing, layouts, posting and distribution of menus.
  • Prepare and post employee work schedules to reflect operating forecasts and to keep within budgeted figures. 
  • Supervise all methods of food preparation and cooking methods, size of portions, garnishing and presentation of food.
  • Maintains an organized and efficient flow of production, with regards to changes in forecasts and menus.
  • Coordinate and supervise the ordering of all food supplies and kitchen equipment; approves all products to meet quality standards; keeps cost accounts, and takes responsibility of food preparation areas.
  • Responsible for inventories to enable team members to successfully prepare mis en place.
  • Ensures proper rotation, storage temperatures, and proper storing and labeling procedures are observed at all times.
  • Communicates with Food & Beverage team in regards to special events, changes in forecasts, special menu items, etc.
  • Prepares and oversees food production for the café, guest lounge, room service, conference room and special events and functions, and staff cafeteria.
  • Ensure sanitation standards as set forth by the Fraser Suites West Bay Doha’s Standard and in compliance as well as the cleanliness and neatness of the kitchen.  
  • Ensures recipes are constantly updated to reflect changes in availability and seasonal.
  • Monitor and review operating criteria and develop an awareness of the importance of food factors preparation and quality.
  • Monitor and review food presentations and make recommendations for needed changes.
  • Continuously monitor food and labor cost in accordance with Fraser Suites West Bay Doha’s budget guidelines.
  • Adjust production levels to meet forecast demands.
  • Assist in the development and implementation of creative plans/programs that anticipate and meet guest needs and interests.
  • Conduct yourself in a professional manner at all times and maintain high grooming standard.
  • Financial
  • Assist in development of pricing strategies that achieve forecast profit and food cost percentages.
  • Actively participate in managing and optimizing revenues across all income streams of the food and beverage.
  • Ensure controls and decreases waste is carried out by maintaining logs daily.
  • Contribute in setting up control systems that will assure quality and portion consistency.
  • Create formal purchasing specifications.
  • Continually maintains and updates daily and weekly reports in a timely manner.
  • Observe and comply with the company’s requisition and purchase order system.
  • Internal Business Process
  • Comply with and ensure adherence to all of the hotel’s policies and procedures
  • Comply with all occupational health and safety policies and procedures
  • Attend all scheduled meetings
  • Communicates and follow-through with appropriate departments to correct sanitation        and/or equipment issues.
  • Communicates with other departments to adjust production for joint product needs.
  • Delegates workload to subordinates fairly and consistently while continually striving to       improve flow of production
  • Monitor the employee cafeteria to ensure a quality product and a variety of menu items.
  • Communicate with the accounts to ensure a top quality and fair price.
  • Maintain a good working relationship with all staff and colleagues throughout the hotel       and sister properties.
  • Develop and ensure a safe working environment for people to work
  • Maintain a positive and professional attitude at all times
  • Human Capital
  • Schedules regular focus meetings with subordinates to increase communication
  • Lead, motivate and inspire work colleague department’s financial and customer service goals.  
  • Train, discipline, supervise and organize all kitchen personnel in accordance with hotel HR practices.
  • Assist in developing skills and assigning individual accountabilities
  • Develop & train the kitchen team, menu design with determination to set the standards.
  • §Ensures team reports to work on-time and in a clean uniform.
  • Ensures all team members are properly equipped with uniforms, supplies, and tools.
  • Participate in recognizing team members for successful achievements and contributions.
  • Coaches team members immediately and professionally to minimize deficiencies and provide encouragement.
  • Communicate effectively with all other departments
  • Attend daily briefing and meetings, training sessions and any other required meeting or training session.
  • Identify opportunities to innovate service delivery and product offering to meet and exceed client expectations.
  • Ensure safe work practices are adopted at all time and report any OHS concerns immediately to your direct manager or HR Manager.
  • Proactively display and embrace the Company’s ROCIT Values
  • Effectively assist Head Chef in managing the kitchen production and service of the best quality menus using the freshest available ingredients.
  • Communicate effectively with provisions to ensure successful coordination of requisitioning, and return to stocks, including variances, spoilage, and excess inventories.
  • Maximize revenue through cost effective use of products and control of wastage.
  • Ensure communication, standards, policies, and expectations are communicated to all team members and then execute flawlessly.
  • Implements effective training programmes for the kitchen team and ensure that they consistently maintain disciplined practices by following hotel guidelines and local legislation.
  • Achieve customer satisfaction rating of above expectations.
  • Manage food cost percentage within budget guidelines.
  • Manage labor cost percentage within budget guidelines.
  • Maintains a professional and organized work environment
  • Reports, presentations and other administrative duties are consistently on a high standard; and free of errors and omissions.

  • Formal Hospitality Management qualifications in Culinary Institute– desirable
  • §Catering qualifications
  • Completion and awarded Intermediate Food Hygiene Certification.
  • Completion and awarded HACCP Certification.
  • Experience
  • At least 5 – 10 years previous experience in a hotel or branded units
  • Minimum 3 years in similar capacity
  • Knowledge in preparation of all pastry and bakery products including dough making.
  • Knowledge in all culinary operations; preparing buffet alternative dish based on vegetarian healthy and freshly food, tri-color main dish, international food and theme nights.
  • Knowledge in cold kitchen, appetizer, pre-plated dessert.  Production of sauces, soup, mes en place.
  • Knowledge of volume production and ability to maintain the highest quality standards
  • Technical
  • Competent Word, Excel, Power Point and software packages
  • Competent Oral and Written Communication Skills
  • Strong organizational and work coordinating skills to handle multiple assignments and       projects
  • Good people management skills and be able to work under pressure.
  • Ability to follow standard recipes and convert quantities mathematically
  • Ability to taste all foods to ensure correct preparation and seasoning.
  • Knowledge of marketing, costing, purchasing, preparation of menu and restaurant menu, menu of the day, stock control, rotas and budgetary controls. Knowledge in local and international cooking competition is an advantage.
  • Personal Attributes
  • ‘Can do’ attitude and a high level of energy
  • Professionally groomed
  • Able to manage task simultaneously; and priorities
  • Hands-on attitude, leads by example
  • Always goes the extra mile to ensure guests satisfaction.
  • Sense of humor