Sous Chef - Levantine Cuisine

Why Join Us? At Rosewood Doha, we create an environment where passion meets purpose – and where careers have meaning. Guided by our philosophy of Relationship Hospitality and our culture of Make the Place, we believe in enriching lives, starting with yours. We empower you to bring your true self, grow with confidence, curate the extraordinary and leave your legacy. You’ll be part of a diverse, inclusive and supportive community that invests in your development, celebrates achievements and inspires you to Discover Your Calling. Together, we push boundaries, explore the uncharted and shape the future of luxury lifestyle experiences. About Rosewood Doha: Rosewood Doha is a landmark destination inspired by Qatar’s coral reefs, bringing together ultra-luxury hospitality, residential living, culinary experiences, holistic wellness, differentiated retail and events within one integrated ecosystem. The property includes a 155-key hotel, 162 serviced apartments and 276 private residences, alongside a diverse collection of restaurants and lounges, expansive event spaces and curated lifestyle experiences. Our destination also houses Asaya, Qatar’s first members-only social wellness club, complemented by Rosewood’s signature Manor Club for Club Room and Suite guests. Since opening in July of 2025, Rosewood Doha has been recognized with multiple international and regional accolades, including distinctions from the Michelin Guide, Forbes Travel Guide and Qatar Tourism - reflecting the scale, ambition and standards of excellence behind the destination. As part of the global Rosewood Hotels & Resorts portfolio, the property represents a new generation of luxury that goes beyond traditional hospitality into lifestyle, community and experience-driven destinations. Our Associate Experience: We believe exceptional work deserves exceptional care. At Rosewood Doha, we offer a thoughtfully designed associate experience that supports your wellbeing, growth and life beyond work. This includes: - A competitive salary and benefits package - High-quality associate accommodation in prime locations in the heart of Lusail and the Pearl - A birthday day off (because your milestones matter!) - Personalized development plans and continuous learning opportunities to support your career journey These benefits reflect our commitment to creating an environment where you thrive – professionally and personally – while building a meaningful career with us. Your Role: Administration: • Assists to ensure that culinary activities are aligned with the respective Corporate Strategy, and that the Hotel Actions have been implemented where appropriate. • Assists in the preparation and updates of individual Departmental Operations Manuals. • Assists to conduct regular communications meetings and ensure that departmental briefings and meetings are effective and conducted as necessary. Guest and Associate Satisfaction: • Always provides a courteous and professional service. • Ensures that associates also provide excellent service to associates in other departments as appropriate. • Handles guest and associate enquiries in a courteous and efficient manner, reporting complaints or problems if no immediate solution can be found, whilst providing a prompt follow-up. • Maintains positive guest and colleague interactions with good working relationships. Finance: • Maximises associate productivity using multi-skilling, multi-tasking and flexible scheduling to meet the financial goals of the business as well as the expectations of the guests. • Focuses attention on improving productivity levels and the need to prudently manage utility/payroll costs within acceptable guidelines ensuring optimum deployment and energy efficiency of all equipment. • Ensures new technology and equipment are embraced, improving productivity whilst taking work out of the system. Marketing: • Continuously seeks ways to assist the Outlet management to maximise their revenues and profits through innovative recipes. Operations: • Ensures that all company minimum brand standards have been implemented. • Work closely with other associates in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests. • Buys locally available fresh products wherever possible and has limited menus which are changed frequently to ensure the guest is always offered a variety of food items. • Participates in planning menus and utilisation of food surpluses and leftovers, taking into account probable number of guests, market conditions, and popularity of various dishes and frequency of menu. • Reviews menus, analyses recipes, determines food, labour, overhead costs and assigns prices to menu items. • Directs food apportionment policy to control costs. • Introduces and tests the market with new products which are market-orientated in terms of price and product. • Serves fresh food to the guests which is prepared a la minute, is consistent in quality, and which reflects the style of the outlet concept. • Supervises cooking and other kitchen personnel and co-ordinates their assignments to ensure economical and timely food production. • Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner. • Tests cooked foods before plate-up and service. • Estimates food consumption and purchases or requisitions of foodstuffs and kitchen supplies. • Devises special dishes and develops innovative recipes. • Establishes and enforces nutrition and sanitation standards for outlet kitchen. • Encourages the team to be supportive of Food and Beverage Division’s marketing and up-selling activities. • Ensures that all Food and Beverage Fundamentals are implemented. • Responds to the results of the Consumer Audit and ensures that the relevant changes are implemented. Talent & Culture: • Assists in the recruitment and selection of all Kitchen associates as appropriate. Adheres to hotel guidelines when recruiting and uses a competency-based approach to selecting associates. • Through hands-on management, closely supervises the Kitchen associates in the performance of their duties and ensures this is in accordance with policies and procedures and applicable laws. • Assists to oversee the punctuality and appearance of all Kitchen associates, making sure that they wear the correct wardrobe and maintain a high standard of personal appearance and hygiene, according to the hotel and department’s grooming standards. • Delegates appropriately, duties and responsibilities to equipped and resourced associates, nurturing and developing them whilst ensuring standards of operation and safety are maintained. • Develops the skills and effectiveness of all Kitchen associates through the appropriate training, coaching, and/or mentoring. • Ensures effective training programmes for associates in coordination with the Talent Development Director and Departmental Trainers. • Encourages associates to be creative and innovative, challenging and recognising them for their contribution to the success of the

Administration: Assists to ensure that culinary activities are aligned with the respective Corporate Strategy, and that the Hotel Actions have been implemented where appropriate. Assists in the preparation and updates of individual Departmental Operations Manuals. Assists to conduct regular communications meetings and ensure that departmental briefings and meetings are effective and conducted as necessary. Guest and Associate Satisfaction: Always provides a courteous and professional service. Ensures that associates also provide excellent service to associates in other departments as appropriate. Handles guest and associate enquiries in a courteous and efficient manner, reporting complaints or problems if no immediate solution can be found, whilst providing a prompt follow-up. Maintains positive guest and colleague interactions with good working relationships. Finance: Maximises associate productivity using multi-skilling, multi-tasking and flexible scheduling to meet the financial goals of the business as well as the expectations of the guests. Focuses attention on improving productivity levels and the need to prudently manage utility/payroll costs within acceptable guidelines ensuring optimum deployment and energy efficiency of all equipment. Ensures new technology and equipment are embraced, improving productivity whilst taking work out of the system. Marketing: Continuously seeks ways to assist the Outlet management to maximise their revenues and profits through innovative recipes. Operations: Ensures that all company minimum brand standards have been implemented. Work closely with other associates in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests. Buys locally available fresh products wherever possible and has limited menus which are changed frequently to ensure the guest is always offered a variety of food items. Participates in planning menus and utilisation of food surpluses and leftovers, taking into account probable number of guests, market conditions, and popularity of various dishes. Reviews menus, analyses recipes, determines food, labour, overhead costs and assigns prices to menu items. Directs food apportionment policy to control costs. Introduces and tests the market with new products which are market-orientated in terms of price and product. Serves fresh food to the guests which is prepared a la minute, is consistent in quality, and which reflects the style of the outlet concept. Supervises cooking and other kitchen personnel and co-ordinates their assignments to ensure economical and timely food production. Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner. Tests cooked foods before plate-up and service. Estimates food consumption and purchases or requisitions of foodstuffs and kitchen supplies. Devises special dishes and develops innovative recipes. Establishes and enforces nutrition and sanitation standards for outlet kitchen. Encourages the team to be supportive of Food and Beverage Division’s marketing and up-selling activities. Ensures that all Food and Beverage Fundamentals are implemented. Responds to the results of the Consumer Audit and ensures that the relevant changes are implemented. Talent & Culture: Assists in the recruitment and selection of all Kitchen associates as appropriate. Adheres to hotel guidelines when recruiting and uses a competency-based approach to selecting associates. Through hands-on management, closely supervises the Kitchen associates in the performance of their duties and ensures this is in accordance with policies and procedures and applicable laws. Assists to oversee the punctuality and appearance of all Kitchen associates, making sure that they wear the correct wardrobe and maintain a high standard of personal appearance and hygiene, according to the hotel and department’s grooming standards. Delegates appropriately, duties and responsibilities to equipped and resourced associates, nurturing and developing them whilst ensuring standards of operation and safety are maintained. Develops the skills and effectiveness of all Kitchen associates through the appropriate training, coaching, and/or mentoring. Ensures effective training programmes for associates in coordination with the Talent Development Director and Departmental Trainers. Encourages associates to be creative and innovative, challenging and recognising them for their contribution to the success of the