Sous Chef (Arabic)

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"Why work for Banyan Tree Doha?
Be a part of the mosaic team, located in the heart of Mushaireb, Banyan Tree Doha offers an urban retreat that blends unparalleled luxury with modern comfort and architectural marvels. Our property offers a unique blend of Eastern and Western hospitality in an atmosphere of timeless elegance that goes beyond comfortable and stylish rooms, with unmatched sea and city views.

• Assist the Chef de Cuisine in overseeing daily kitchen operations
• Supervise and mentor kitchen staff, fostering a collaborative and efficient work environment
• Ensure all dishes are prepared to the highest standards of quality and presentation
• Manage inventory, place orders, and control costs to maintain budget targets
• Implement and maintain food safety and hygiene standards in compliance with local regulations
• Coordinate with front-of-house staff to ensure smooth service and customer satisfaction
• Participate in menu planning, food costing, and pricing strategies
• Conduct regular kitchen inspections and quality control checks
• Assist in planning and executing special events and catering services
• Handle customer feedback professionally and implement improvements as needed
• Stay updated on culinary trends and techniques to continually enhance our offerings

• Proven experience as a Sous Chef or in a similar senior kitchen role
• Strong leadership skills with the ability to motivate and manage a diverse kitchen team
• Excellent organizational and time management abilities
• Demonstrated proficiency in various cooking techniques and cuisines
• In-depth knowledge of food safety regulations and hygiene standards
• Strong attention to detail and commitment to maintaining high-quality standards
• Ability to work efficiently under pressure in a fast-paced environment
• Excellent communication and interpersonal skills
• Creative mindset with a talent for developing innovative menu items
• Experience in inventory management, food costing, and budget control
• Proficiency in using kitchen equipment and overseeing its maintenance
• Culinary degree or relevant certification preferred
• Knowledge of menu planning and pricing strategies
• Commitment to continuous learning and staying updated on culinary trends