SOUS CHEF (QSR)

Description

Summary: Oversee all kitchen operations, supervise staff, maintain food safety, control costs, and ensure smooth operations. Highlights: 1. Lead and supervise kitchen staff 2. Maintain high food quality and safety standards 3. Manage inventory and control food costs Job Summary Overseeing all kitchen operations to ensure food is prepared consistently, efficiently, and according to company standards. The role is responsible for supervising kitchen staff, maintaining food safety and hygiene, controlling food costs, and ensuring smooth kitchen operations during all shifts. Key Responsibilities * Assist the Head Chef in managing daily kitchen operations. * Supervise and lead kitchen staff during food preparation and service. * Ensure all menu items are prepared according to standardized recipes and portion specifications. * Maintain high standards of food quality, taste, and presentation. * Monitor food production to meet service demands during peak hours. * Enforce HACCP, food safety, sanitation, and hygiene standards. * Conduct daily opening and closing kitchen inspections. * Monitor inventory levels and assist with ordering and stock control. * Minimize food waste and help control food costs. * Train, coach, and evaluate kitchen team members. * Ensure all kitchen equipment is clean, operational, and properly maintained. * Coordinate with purchasing and store personnel to ensure product availability. * Assist in menu development and product testing. * Handle customer complaints related to food quality professionally. * Prepare production reports, temperature logs, and inventory records. Qualifications * Diploma or Degree in Culinary Arts or Hospitality Management preferred. * Minimum **3–5 years** of kitchen experience, with at least **2 years in a supervisory role** within a QSR or high\-volume restaurant. * Strong knowledge of food safety (HACCP) and sanitation standards. * Experience in inventory management and food cost control. * Excellent leadership and team management skills. * Ability to work under pressure in a fast\-paced environment. * Good communication and organizational skills. Skills \& Competencies * Leadership and team supervision * Time management * Food quality control * Inventory management * Cost control and waste reduction * Problem\-solving and decision\-making * Customer\-focused mindset * Knowledge of kitchen equipment and maintenance * Ability to multitask during peak service hours Job Type: Full\-time Pay: QAR5,000\.00 \- QAR6,000\.00 per month Application Question(s): * What is your Nationality? * Do you have valid Food Handling Certificate? * You can join Immediately? * How much is your Expected Salary? * Total years of experience as a Sous Chef (QSR) ? * Do you have a car? Work Location: In person