Sous Chef

Bachelor of Hotel Management(Hotel Management) Nationality Any Nationality Vacancy 1 Vacancy Job Description Key responsibilities: • Support the head chef in managing kitchen operations and daily food preparation • Ensure consistency in food quality , taste, and presentation standards • Assist in creating and improving menus , including international , Indian , and healthy cuisine • Supervise and guide junior kitchen staff , ensuring proper task delegation and productivity • Maintain a clean and organized kitchen environment, following food safety and hygiene standards • Monitor and manage inventory , stock levels, and ensure availability of ingredients • Control portion sizes and minimize food waste to optimize kitchen efficiency • Ensure all cooking equipment is properly maintained and used safely • Step in for the head chef when needed to manage kitchen activities smoothly • Uphold and promote a team-focused and disciplined kitchen culture Job requirements: • Minimum 3 years of experience as a sous chef or relevant position • Prior GCC experience is highly preferred • Strong background in Indian , international , and healthy food preparation • Excellent culinary skills and understanding of various cooking techniques • Ability to work efficiently in a high-paced kitchen environment • Strong communication and team leadership abilities • Must be available in Qatar and ready to join immediately • Knowledge of food hygiene practices , HACCP standards, and safe food handling procedures • Nationality: Indian male candidates only Disclaimer: Naukrigulf.com is only a platform to bring jobseekers & employers together. Applicants are advised to research the bonafides of the prospective employer independently. We do NOT endorse any requests for money payments and strictly advice against sharing personal or bank related information. We also recommend you visit Security Advice for more information. If you suspect any fraud or malpractice, email us at abuse@naukrigulf.com People Looking for Sous Chef Jobs also searched #J-18808-Ljbffr