Sous Chef – Arabic Cuisine

About the Company

Banyan Tree Doha, located in the vibrant Mushaireb district, offers guests a luxurious urban retreat with a sophisticated blend of Eastern and Western hospitality. Featuring elegant accommodations with breathtaking sea and city views, the hotel provides a welcoming and modern environment for both visitors and staff.

Accor, the global leader behind the brand, fosters an inclusive work culture encouraging personal growth and continuous learning, ensuring every employee finds meaningful purpose in their work.

Role Overview

The Sous Chef will assist the Chef de Cuisine in managing all kitchen-related activities, focusing on maintaining high food quality, safety standards, and operational efficiency. This position is responsible for supporting menu delivery, overseeing kitchen team members, controlling costs, and ensuring full adherence to the hotel’s Integrated Management System across quality, environmental, and health & safety standards.

Key Responsibilities

• Support the Chef de Cuisine in managing daily kitchen workflows including food preparation and service delivery.
• Guarantee that food items are prepared, cooked, and presented according to the hotel’s recipes, standards, and portion controls.
• Oversee mise en place, cooking stages, and plating operations to ensure consistent quality and presentation.
• Strictly enforce food safety, hygiene, and sanitation protocols aligned with HACCP standards.
• Supervise food storage practices, including labeling, temperature management, and first-in-first-out inventory control.
• Carry out routine inspections of kitchen areas, equipment, and storage to uphold standards.
• Detect and remediate any deviations relating to food quality and hygiene compliance.
• Ensure proper use and maintenance of all kitchen equipment, prioritizing safety and functionality.

Qualifications and Experience

• Formal diploma or professional certification in Culinary Arts or a related discipline.
• At least 3 to 5 years of culinary experience in a hotel or high-volume kitchen environment.
• Demonstrated experience in supervisory or Sous Chef roles preferred.
• Mandatory HACCP certification.
• Familiarity with ISO 9001, ISO 14001, ISO 45001, or an Integrated Management System is advantageous.