Senior Sous Chef

About Waldorf Astoria Doha West Bay

Waldorf Astoria Doha West Bay represents a pinnacle of luxury and elegance in hospitality, delivering impeccable service and timeless experiences. Situated in the Doha Metropolitan Area, this prestigious hotel harmonizes contemporary design with world-class hospitality standards. Team members here embrace a culture devoted to excellence, precision, and heartfelt guest care.

Role Overview

The Senior Sous Chef is a key full-time on-site position responsible for supporting the Executive Chef in managing daily kitchen functions at Waldorf Astoria Doha West Bay. This includes overseeing menu planning, supervising food preparation to guarantee consistent quality and presentation throughout all dining outlets, and leading the culinary brigade. The role entails staff mentorship, coordinating work schedules, managing inventory and ordering processes, and controlling food costs.

Key Responsibilities

• Oversee daily kitchen operations alongside the Executive Chef, ensuring consistent excellence in food quality and presentation.
• Lead, mentor, and coordinate kitchen staff, fostering a professional and inclusive team environment.
• Plan menus, manage inventory, liaise with suppliers, and monitor food cost control initiatives.
• Maintain rigorous food safety and hygiene standards in line with luxury hotel requirements.
• Collaborate closely with restaurant and banquet teams to support special event coordination and culinary execution.
• Contribute innovative ideas for new dishes and culinary improvements to enhance guest experiences.
• Monitor staff performance, deliver training, and enforce workplace safety measures.

Required Qualifications and Skills

• Proven culinary expertise in food preparation and managing high-volume kitchen operations.
• Strong leadership and team management capabilities with experience mentoring diverse culinary teams.
• Thorough knowledge of food safety regulations, hygiene standards, and quality assurance in upscale hospitality settings.
• Experience in menu development, costing, inventory control, and supplier coordination.
• Ability to work efficiently under pressure, prioritize tasks, and maintain high standards during peak service hours.
• Excellent communication skills and ability to collaborate effectively with front-of-house and banquet staff.
• Previous roles as Sous Chef or Senior Sous Chef in luxury hotels or fine-dining restaurants.
• Relevant culinary diploma or degree, with additional food safety certifications preferred.
• Willingness to work flexible shifts including weekends and holidays.
• A genuine passion for hospitality, dedication to continuous improvement, and cultural openness.