Sous Chef

Company Overview

Alkhariss Group Hotels and Restaurants manages a range of hospitality venues dedicated to delivering memorable dining and guest experiences. The organization places strong emphasis on culinary quality, attentive service, and reliable standards across its hotels and restaurant operations. It promotes a workplace built on teamwork, professionalism, mutual respect, and ongoing improvement, while also supporting employee development and growth across its varied hospitality businesses.

Role Summary

This full-time, on-site Sous Chef position in Doha supports the Head Chef with the smooth running of daily kitchen activities. The role includes menu planning and preparation, supervising food production, and making sure each dish matches the expected standards for taste, presentation, and quality. The Sous Chef also leads line cooks and kitchen staff during service, organizes station readiness, assists with inventory control, ordering, and stock rotation, and helps maintain a clean and efficient kitchen environment. In addition, this position contributes to staff coaching, new menu ideas, and execution during special functions and busy service periods.

Key Responsibilities

• Assist the Head Chef in coordinating everyday kitchen operations and service flow.
• Support menu planning, recipe execution, and preparation of dishes to the required standards.
• Oversee kitchen team members during service, assign tasks, and ensure smooth coordination across stations.
• Monitor food quality, taste, consistency, portion control, and presentation before dishes leave the kitchen.
• Help manage ordering, inventory tracking, and stock rotation to reduce waste and avoid shortages.
• Maintain strict food safety, hygiene, and sanitation practices throughout the kitchen.
• Watch over kitchen cleanliness, equipment care, and proper working conditions.
• Contribute to training, mentoring, and coaching kitchen staff to build capability and teamwork.
• Collaborate on new menu items and support special events and high-volume service operations.
• Work under pressure while keeping service organized and efficient.

Qualifications and Requirements

• Solid culinary ability with practical exposure to hot and cold kitchen sections, sauce preparation, and plating.
• Experience carrying out menu items accurately while supporting menu development where needed.
• Demonstrated ability to lead and coordinate kitchen teams, delegate work, and communicate clearly during service.
• Working knowledge of food safety rules, hygiene standards, and HACCP or similar systems.
• Prior experience in hotel kitchens or busy restaurant environments, ideally in upscale or international dining settings.
• Good time management and organizational ability, especially when handling multiple orders at once.
• Capability to train, guide, and support team members in a respectful and collaborative setting.
• Willingness to work shifts, weekends, and holidays as required by hospitality operations.
• A culinary diploma or comparable professional training is preferred, though strong relevant experience may also be accepted.
• Basic English communication skills are needed; other language abilities are a plus.

Work Environment

The role is based in Doha and is carried out on site in a fast-paced hospitality setting. The kitchen environment requires professionalism, teamwork, attention to detail, and flexibility to meet service demands across regular operations, special occasions, and peak periods.