Junior Sous Chef

Company Description Slice of Life Pizza is a restaurant company originally based in Taylor, Michigan, known for its casual, neighborhood-style pizza dining experience. The brand focuses on serving quality ingredients, classic and specialty pizzas, and friendly service in a relaxed atmosphere. Team members are encouraged to contribute ideas, take pride in food preparation, and deliver consistent, enjoyable guest experiences. As the company expands internationally, Slice of Life Pizza brings its established standards and recipes to new locations. The Doha, Qatar location offers opportunities for culinary growth and hands-on experience in a busy, guest-focused environment. Role Description The Junior Sous Chef is a full-time, on-site role based in Doha, Qatar, supporting the kitchen leadership team in daily operations. This role assists with food preparation and cooking, including pizza production, sauces, toppings, and appetizers, while ensuring consistent quality and presentation. The Junior Sous Chef helps oversee line operations during service, coordinates with team members to maintain smooth workflow, and supports inventory control, portioning, and stock rotation. Responsibilities include following food safety and hygiene standards, supporting training of junior kitchen staff, and helping maintain cleanliness and organization of all kitchen areas. The role also involves collaborating with the Head Chef and Sous Chef on menu execution, special items, and continuous improvement of kitchen processes. Qualifications • Professional kitchen experience with a focus on hot line, pizza, or casual dining operations, and strong skills in basic cooking techniques. • Knowledge of food safety, hygiene standards, and proper handling, storage, and rotation of ingredients. • Ability to work efficiently in a high-volume environment, manage time effectively, and coordinate with a team during peak service hours. • Strong communication skills and the ability to follow directions from senior chefs while providing guidance to junior team members. • Attention to detail in food presentation, portion control, and consistency of recipes and standards. • Flexibility to work shifts, weekends, and holidays as required in a restaurant environment. • Culinary diploma or relevant culinary training is preferred; prior experience as a Commis Chef or similar role is an advantage. • Experience in international or multicultural kitchen settings is beneficial, particularly within pizza or Italian-inspired cuisine. Show more Show less

Professional kitchen experience with a focus on hot line, pizza, or casual dining operations, and strong skills in basic cooking techniques. Knowledge of food safety, hygiene standards, and proper handling, storage, and rotation of ingredients. Ability to work efficiently in a high-volume environment, manage time effectively, and coordinate with a team during peak service hours. Strong communication skills and the ability to follow directions from senior chefs while providing guidance to junior team members. Attention to detail in food presentation, portion control, and consistency of recipes and standards. Flexibility to work shifts, weekends, and holidays as required in a restaurant environment. Culinary diploma or relevant culinary training is preferred; prior experience as a Commis Chef or similar role is an advantage. Experience in international or multicultural kitchen settings is beneficial, particularly within pizza or Italian-inspired cuisine.

Support the kitchen leadership team in daily operations. Assist with food preparation and cooking, including pizza production, sauces, toppings, and appetizers, ensuring consistent quality and presentation. Help oversee line operations during service, coordinate with team members to maintain smooth workflow, and support inventory control, portioning, and stock rotation. Follow food safety and hygiene standards, support training of junior kitchen staff, and help maintain cleanliness and organization of all kitchen areas. Collaborate with the Head Chef and Sous Chef on menu execution, special items, and continuous improvement of kitchen processes.