Sous Chef – New Hotel – Doha

Kendrick Recruitment is seeking a Sous Chef for a renowned property in Doha asa part of their South African restaurant team. This is a fantastic opportunity for an experienced culinary professional to take their career to the next level in a luxury hospitality setting.

Key Responsibilities:

As the Sous Chef, you will play a pivotal role in overseeing kitchen operations and maintaining high culinary standards. Your responsibilities will include:

• Assisting the Head Chef in managing daily kitchen operations, ensuring consistency and excellence in all dishes.
• Overseeing the preparation and presentation of high-quality South African cuisine.
• Managing kitchen staff, ensuring training, motivation, and adherence to health & safety standards.
• Maintaining stock levels, ensuring cost-effective use of resources, and managing inventory.
• Ensuring the highest standards of hygiene, cleanliness, and food safety in the kitchen.

What We’re Looking For:

• Experience: Minimum 2-3 years of experience as a Sous Chef in a luxury restaurant, ideally with South African or fine dining culinary experience.
• Skills: Strong leadership, organization, and communication skills. Ability to work well under pressure while maintaining a calm and efficient kitchen environment.
• Qualifications: Culinary qualifications and/or equivalent experience in a fine-dining or luxury restaurant setting.
• Personal Traits: A proactive, creative, and passionate culinary professional with a commitment to excellence and team collaboration.

What Is On Offer:

• Accommodation: Fully furnished individual room in a shared 3-bedroom apartment (bathrooms may be attached or non-attached). Shared with other employees of the same level.
• Salary: QAR5,500 tax free
• Transportation: Provided 24/7 to and from accommodation to the hotel.
• Meals: All duty meals covered.
• Laundry: Shared laundry facilities at the accommodation, uniform laundry handled by the hotel.
• Insurance: Local government-provided health insurance (Hamad Medical).
• Wi-Fi and Mobile Data: Employee cost.
• Annual Ticket: Round-trip ticket every two years upon completion of the contract.
• Annual Leave: 28 days per year (prorated).
• Public Holidays: 11 fixed public holidays.
• Working Hours: 48 hours per week (5 working days, 2 days off).
• Sick Leave: 15 days with a valid medical certificate.

If you’re a talented, ambitious Sous Chef looking to grow in a luxury hospitality environment and have the passion for delivering exceptional dining experiences, we want to hear from you! Get your CV through today… Good Luck!