Sous Chef

Raffles Doha We invite you to join the world of luxury hospitality at Raffles & Fairmont Doha as our new Sous Chef. The Sous Chef is responsible for supporting the Chef de Cuisine in leading the culinary team in the day-to-day operations of the kitchen at Raffles & Fairmont Doha, ensuring consistently high standards of food quality, presentation, hygiene, and service in line with luxury hospitality standards. The role provides hands-on leadership across kitchen operations, ensuring smooth food production, effective team coordination, and timely delivery of dishes while maintaining consistency and excellence across all culinary outlets. Working closely with the Chef de Cuisine and other culinary leaders, the Sous Chef will assist with menu planning, food preparation, cost control, inventory management, team training, and the implementation of food safety and hygiene standards. The ideal candidate will be a passionate and experienced culinary professional with strong leadership skills, excellent knowledge of kitchen operations, and the ability to motivate and develop a diverse culinary team while delivering exceptional dining experiences. Key Responsibilities: Key Responsibilities Support the Chef de Cuisine in overseeing the day-to-day kitchen operations across the assigned culinary outlet Lead, supervise, and motivate the culinary team to ensure efficient and smooth kitchen operations Ensure consistently high standards of food quality, taste, presentation, and portion control Assist with menu planning, development, and implementation in line with the hotel’s culinary concepts and standards Oversee food preparation and production to ensure timely and consistent service Monitor food quality and ensure all dishes are prepared according to approved recipes and standards Train, coach, and develop culinary colleagues to enhance their skills and performance Ensure compliance with food safety, hygiene, sanitation, and HACCP standards Monitor food costs, wastage, portion control, and inventory levels Assist with ordering, receiving, and proper storage of food and kitchen supplies Conduct regular checks of kitchen equipment, work areas, and food storage facilities Coordinate effectively with the Front of House team and other hotel departments to ensure seamless service Assist the Chef de Cuisine with kitchen scheduling, staffing, and daily operational planning Support the planning and execution of special events, banquets, promotions, and VIP experiences Maintain a clean, organized, and safe kitchen environment at all times Address operational challenges promptly and implement appropriate solutions Ensure adherence to hotel policies, procedures, and luxury service standards Promote a positive team culture focused on collaboration, professionalism, and continuous improvement

What will you bring to this role? Culinary degree, diploma, or relevant professional culinary qualification Proven experience as a Sous Chef or in a similar senior culinary role within a luxury hotel and/or resort Strong knowledge and hands-on experience in international cuisine, with a good understanding of diverse culinary traditions, techniques, and ingredients Demonstrated ability to lead, motivate, train, and develop a diverse culinary team Excellent knowledge of food safety, hygiene, sanitation, and HACCP standards Strong understanding of food cost control, portion management, inventory, and wastage reduction Ability to maintain consistently high standards of food quality, presentation, and service Strong organizational and time management skills with the ability to manage multiple priorities Creative and innovative approach to food preparation and menu development Excellent communication and interpersonal skills Ability to work effectively in a fast-paced, multicultural luxury hospitality environment Strong attention to detail and commitment to operational excellence Proficiency in English; additional languages are an advantage Passion for culinary excellence and delivering exceptional guest experiences Flexibility to work varied shifts, weekends, and holidays as required by the operation Embrace the Raffles & Fairmont brand promise and luxury in your role and in all your interactions Foster an inclusive environment where every individual feels valued and respected Create an environment where colleagues are empowered, supported and recognized

Support the Chef de Cuisine in overseeing the day-to-day kitchen operations across the assigned culinary outlet; Lead, supervise, and motivate the culinary team to ensure efficient and smooth kitchen operations; Ensure consistently high standards of food quality, taste, presentation, and portion control; Assist with menu planning, development, and implementation in line with the hotel’s culinary concepts and standards; Oversee food preparation and production to ensure timely and consistent service; Monitor food quality and ensure all dishes are prepared according to approved recipes and standards; Train, coach, and develop culinary colleagues to enhance their skills and performance; Ensure compliance with food safety, hygiene, sanitation, and HACCP standards; Monitor food costs, wastage, portion control, and inventory levels; Assist with ordering, receiving, and proper storage of food and kitchen supplies; Conduct regular checks of kitchen equipment, work areas, and food storage facilities; Coordinate effectively with the Front of House team and other hotel departments to ensure seamless service; Assist the Chef de Cuisine with kitchen scheduling, staffing, and daily operational planning; Support the planning and execution of special events, banquets, promotions, and VIP experiences; Maintain a clean, organized, and safe kitchen environment at all times; Address operational challenges promptly and implement appropriate solutions; Ensure adherence to hotel policies, procedures, and luxury service standards; Promote a positive team culture focused on collaboration, professionalism, and continuous improvement