You deliver exceptional food in every service without compromise of any food specifications no matter what the operational environment is presenting

Your passion for food is second to none and you instill this by demanding excellence from your subordinates

This role demands that you build and train the junior chefs around you to deliver these expectations and actions are discussed and implemented with your line manager to address the chefs not meeting your expectations

You will be at the forefront of the business during all peak service times and it is your responsibility to assist the senior sous and ensure the operation delivers and maintains a consistent quality of all the dishes produced

Every dish that leaves your operation is produced to spec and you actively work to prevent all food related issues including any customer complaints pertaining to food before they happen with proactive action undertaken on every shift to address this

You have an in-depth working knowledge of every section in the kitchen and have the ability to work and train a new team member during any service shift 

Ensure all wastage and spoilage is kept to a minimum by watching, coaching and encouraging the team to deliver the food right first time, and any wastage is recorded 

Report to your line manager asap any serious issues that need addressing this includes, but not limited to, reporting of equipment failures or safety concerns within the working operation – a major part of your role will be to assist your Senior Sous and conduct a “walk the line” check looking for health and safety compliance as well as for food safety compliance – we take no risks in our operation and it is your role to make sure we are 100% safe all of the time

Follow all established work procedures and processes without compromise to ensure the kitchen operation runs efficiently and effectively

Ensure your communication is effective and focused to the role you are responsible for with any direct mandates delivered and understood by the team members without fail

You will take on more responsibility with regards the administration of the kitchen as this is part of your career development into this role and preparing your for future roles within the group.  You must embrace this and complete all tasks set to you by your line manager professionally and without delay

All official paperwork for example the temperature documentation is completed, understood, and genuine without exception by you 

Any corrective action for any team members identified by you with deficiencies in completing paperwork must be reported to your line manager immediately

As you approach the senior management positions within the kitchen you must conduct yourself professionally at all times and any issues within your teams discipline are reported without bias to your line manager and if in doubt ask for advice

Part of your role will be to assist the senior sous and head chef with weekly stock counts this is part of your development and you are to embrace this responsibility and 

Ensure this task is completed within the dedicated time and completed accurately to ensure there is no “food risk” placed on your operation

Qualifications

· Any Nationality, Male, (25-30 years old)

· Candidates must be available in Doha (with valid Resident Permit and transferrable visa)

· With more than min 3 years of experience or with any relevant experience, such as apprenticeships, or entry-level positions in the culinary field, can be advantageous.

-Proficient in fundamental culinary skills such as knife skills, cooking techniques (e.g., sautéing, grilling, baking), and basic food preparation.

-Knowledgeable of different ingredients, flavors, and cooking methods. Must familiar with food safety and sanitation practices, as well as your understanding of proper food handling and storage.

· Strong cooking skills and a good understanding of culinary techniques are essential. Familiarity with different cooking methods, knife skills, food preparation, and basic kitchen equipment operation is important.

· Knowledge of food safety standards and proper hygiene practices in a kitchen environment is crucial. Understanding HACCP principles, safe food handling, and sanitation procedures is necessary to maintain a clean and safe kitchen.

· The ability to work efficiently and manage time effectively is important in a fast-paced kitchen environment. Should be able to prioritize tasks, work under pressure, and meet deadlines while maintaining quality standards.

· Can be physically fit for requiring standing for long periods, lifting heavy pots and pans, and working in hot environments. Good physical stamina and the ability to handle the physical demands of the job are important.