Junior Sous Chef - Pastry

About Rosewood Doha

Rosewood Doha stands as an iconic destination inspired by the coral reefs of Qatar, offering a unique blend of ultra-luxury hotel accommodations, residential spaces, exceptional culinary experiences, holistic wellness, premium retail, and curated events all within a seamless ecosystem. The property features a 155-room hotel, 162 serviced apartments, and 276 private residences, complemented by diverse dining venues, expansive event facilities, and exclusive lifestyle experiences including Qatar’s first members-only social wellness club, Asaya, and the Manor Club for suite guests. Since opening in July 2025, Rosewood Doha has earned multiple prestigious awards, recognizing its high standards and innovative approach to luxury hospitality.

Our Associate Experience

At Rosewood Doha, we foster an environment where passion and purpose thrive, ensuring that employees can grow both professionally and personally. Benefits include competitive compensation, premium accommodation in prime locations such as Lusail and the Pearl, birthday leave, tailored development plans, and ongoing learning opportunities designed to support your career growth.

Role Overview and Responsibilities

The Junior Sous Chef - Pastry plays an integral role in supporting the culinary department's alignment with corporate strategies and ensuring departmental procedures are up to date. This role involves assisting in the preparation and communication of departmental guidelines, participating in regular meetings, and maintaining high standards in culinary operations.

• Help prepare and revise departmental operational manuals.
• Support effective communication through scheduled team briefings and meetings.
• Ensure courteous and professional interactions with guests and colleagues, promptly addressing enquiries and following up on issues.
• Enhance associate productivity by encouraging flexibility, multitasking, and efficient scheduling to meet both financial targets and guest expectations.
• Promote cost management by monitoring payroll, utility consumption, and efficient use of equipment.
• Embrace new technologies that improve productivity and reduce manual workload.
• Collaborate in menu planning that emphasizes local fresh produce with frequent updates to offer guests variety.
• Analyze menus in terms of recipes, costs (food, labor, overhead), and pricing.
• Implement food portion control policies to manage costs effectively.
• Test and introduce innovative, market-responsive dishes at appropriate pricing.
• Supervise kitchen staff and coordinate their tasks for timely, quality food production.
• Ensure adherence to standards in food preparation, portion sizes, and presentation.
• Monitor food quality before service.
• Estimate food consumption and manage procurement of ingredients and supplies.
• Develop innovative recipes and special dishes.
• Maintain and enforce nutrition and sanitation standards within the kitchen.
• Support marketing efforts by encouraging up-selling and adherence to Food and Beverage fundamentals.
• Respond to customer feedback and implement necessary improvements.
• Assist in recruitment, training, supervision, and performance management of kitchen associates, fostering a collaborative and creative work culture.
• Ensure compliance with hygiene, grooming, safety, fire hazard, and security policies.

Additional Information

This position requires close coordination with multiple departments and aims to balance operational excellence with associate care and guest satisfaction. The role supports the hotel’s values and culture, encouraging innovation and recognizing team contributions.