Sous Chef - Main Kitchen

Job Overview

The Sous Chef is responsible for ensuring the seamless daily operations of the kitchen, combining hands-on culinary expertise with leadership to oversee all food-related processes. The role demands a commitment to enhancing both guest and employee satisfaction while managing budgets effectively. The Sous Chef supervises multiple kitchen units to guarantee consistent, top-quality food production, while guiding and developing team members, ensuring full compliance with sanitation and food safety standards.

Key Responsibilities

• Manage the kitchen shift operations according to company Food & Beverage policies and procedures.
• Forecast daily production requirements weekly and relay them to kitchen staff for daily execution.
• Support the Executive Chef in all culinary operations and food preparation tasks.
• Prepare diverse types of food regularly, including special dishes for guests or events.
• Innovate and develop new culinary concepts, designs, and food presentations.
• Design appealing food displays and determine optimal food presentation methods.
• Oversee purchasing, receiving, and proper food storage processes.
• Ensure strict adherence to food handling and sanitation regulations.
• Fulfill kitchen manager and staff roles as needed.
• Assess and maintain the quality of raw and prepared food to uphold high standards.
• Operate and maintain kitchen equipment, reporting any issues promptly.
• Lead and coordinate cooks and kitchen employees during food preparation activities.
• Direct shifts by personally preparing menu items and ensuring specifications are met.
• Use strong communication skills to lead, motivate, and build team morale based on integrity and sound business judgment.
• Promote mutual trust and cooperation among team members, serving as a role model for expected behaviors.
• Maintain employee productivity and clarify performance expectations consistent with job roles.
• Establish and nurture open, cooperative relationships within the team and uphold fair policy enforcement.
• Recognize and reward employee successes to achieve desired outcomes.
• Deliver exceptional customer service that exceeds expectations, driving satisfaction and retention.
• Manage daily kitchen operations to meet quality standards and guest satisfaction goals.
• Engage with guests to gather feedback and resolve complaints effectively.
• Set and accomplish culinary and business targets, including performance and budgetary goals.
• Implement labor management systems to optimize scheduling in response to business needs.
• Train staff on all safety procedures and practices.
• Identify employee development needs, providing coaching and mentoring to enhance skills.
• Participate in employee performance reviews, offering constructive feedback.
• Communicate important information through multiple channels to colleagues and management.
• Analyze and evaluate operational information to devise optimal solutions.
• Attend relevant meetings and actively contribute.

Candidate Profile

• Possesses a high school diploma or equivalent with at least four years' experience in culinary or food and beverage sectors, or
• Holds a 2-year degree in Culinary Arts, Hotel and Restaurant Management, or related fields with at least two years' relevant experience.

Additional Information

This role is based at Salwa Road, Fereej Bin Mahmoud, Zone 23, Doha, Qatar. It is a full-time managerial position requiring onsite presence. Westin Hotels & Resorts values diversity and is committed to equal employment opportunities. We encourage applicants who are passionate about wellness and delivering superior guest experiences to join our inclusive global team where you can thrive and develop professionally.