Assistant Sous Chef

Position Overview

The Assistant Sous Chef is responsible for overseeing and coordinating the activities of kitchen cooks and workers to ensure food preparation and presentation meet high standards. This role involves supervising the kitchen staff, managing food quantities, and maintaining food safety and quality protocols.

Key Responsibilities

• Oversee and coordinate kitchen team activities ensuring smooth operation.
• Design and implement decorative food presentations and garnishing.
• Monitor food quantities and ensure correct portioning and arrangement for service.
• Communicate menu specials and out-of-stock items to Food & Beverage service personnel.
• Prepare special meals or substitute dishes as required.
• Assist kitchen staff with their tasks and supply them with necessary items.
• Monitor kitchen inventory, including food and supplies stock levels.
• Maintain kitchen logs associated with food safety and product quality.
• Ensure all food served meets quality standards and report deviations to management.
• Support management in hiring, training, scheduling, staff evaluations, counseling, discipline, motivation, and coaching.
• Adhere to all company policies, including safety and security protocols; promptly report maintenance issues, accidents, injuries, or unsafe conditions.
• Participate in all safety training and maintain required certifications.
• Maintain a clean, professional personal appearance and confidentiality regarding proprietary information.
• Respond effectively to guest service needs using clear and professional communication.
• Cultivate positive working relationships, support teamwork, and address employee concerns appropriately.
• Comply with quality expectations and standards consistently.
• Physically able to stand, sit, or walk for long periods, reach overhead and below knees, bend, twist, pull, stoop, and lift or carry up to 25 pounds unaided.
• Perform additional reasonable duties as assigned by supervisors.

Preferred Qualifications

• Education: Degree from a technical, trade, or vocational school.
• Experience: Between 4 to 6 years in a relevant culinary role.
• Supervisory: Minimum of 2 years’ experience overseeing kitchen staff.
• License or Certification: Not required.

Additional Information

This role is based at the Conference Centre Street in Doha, Qatar and is a full-time, non-management position. The company commits to equal opportunity employment, fostering a diverse environment and valuing the cultural richness of its associates. Le Méridien is inspired by heritage of sophisticated travel and cultural appreciation, offering authentic and memorable guest experiences. Working at Le Méridien provides an opportunity to belong to a globally recognized hospitality family and to develop professionally while contributing to exceptional service.