49 Sous Chef Positions jobs in Qatar

Job Role: Sous Chef (Italian Cuisine) - Arabic Speaker

Job Location: Cafe Noir, Riyadh KSA

As an Italian Cuisine Chef you are responsible for the smooth operation of the outlet kitchen with emphasis on quality, presentation within the guidelines of the standardized menus, and staff training and head up our significant restaurant, whereby your role will include key responsibilities such as:

Key Duties and Responsibilities:

• Prepare and cook a wide variety of Italian dishes including Pastas, Pizzas, Risottos, Antipasti, Soups and regional specialties.
• Develop and design menus that reflect authentic Italian cuisine and seasonal ingredients.
• Supervise kitchen staff, provide training, and ensure high standards of food preparation.
• Manage inventory of ingredients, place orders, and control food costs efficiently.
• Ensure all dishes are prepared to the highest standards of taste and presentation.
• Maintain kitchen cleanliness and hygiene standards in compliance with health and safety regulations.
• Create daily specials or featured dishes to enhance the menu and attract repeat business.
• Stay updated on trends in Italian cuisine and introduce innovative dishes as appropriate.
• Monitor and enforce portion control, waste reduction, and proper food storage.
• Collaborate with front-of-house staff to ensure customer satisfaction.

Qualifications and Skills:

• Experience as an Italian Chef in an Italian Fine Dining Restaurants or Star Class Hotels
• Strong knowledge of traditional Italian cooking techniques and ingredients.
• Culinary degree or equivalent professional training preferred.
• Excellent leadership and communication skills.
• Ability to work in a fast-paced environment and handle multiple priorities.
• Familiarity with kitchen management tools, food safety protocols, and cost control.

Job Type: Full-time

Application Question(s):

• IMPORTANT: When applying for this role, your CV must have a photo of you. Applicant CVs without photo will not be screened for the next step.
• In which country are you currently located?
• Which country passport do you have?
• What is your age right now?
• Do you speak Arabic? Yes or No?

• How many years of work experience from a Sous Chef in Italian Cuisine kitchen do you have?

• If you are selected or hired for this role, are you willing to be assigned to ANY of our restaurant branches in Qatar, Saudi Arabia, (and soon United Kingdom)?

• If you are selected or hired for this role, after how many days can you join our company?
• ANSWER REQUIRED: How much is the MINIMUM salary that you are expecting for this role? (As all inclusive package) Anything lower than this amount, you are not accepting. Non-negotiable. QAR __ _

Job No:

Location: Qatar

The Role:

The role of the Sous Chef within the kitchen team is to support the Head Chef in the effective running of the kitchen.

You will be exposed to a multi-cultural working environment, with colleagues from diverse backgrounds, all sharing English as a common language.

You will be responsible for producing the dishes unique to your chosen brand, and will be influential in catering to a higher class of clientele, delivering to them a bespoke dining experience.

Additionally, you will train and mentor junior members of the kitchen team, as well as be trained by professional chefs in how to deliver an unmatched catering service.

Qualifications & Requirements:

You will have:

• Previous experience of working within a fine dining restaurant.

• Strong motivation and individuality in your work.

• A background in leading large kitchen teams.

• A passion for food and the ability to train junior members of the kitchen team.

Advertised: 3 Sep 2025

Application close: 3 Oct 2025

The ideal candidate has a strong passion for culinary excellence and a keen eye for detail. You will assist the Executive Chef in providing exceptional food quality and presentation.

Responsibilities

• Oversee and assist the kitchen staff in all aspects of food production
• Evaluate food products to ensure consistent quality standards
• Establish and maintain a regular maintenance schedule for all kitchen areas and equipment
• Provide training and professional development opportunities for all kitchen staff

Qualifications

• 2+ years' of culinary or kitchen experience
• Excellent interpersonal and verbal communication skills
• Highly organized with excellent attention to detail

Additional Information

Job Number

Job CategoryFood and Beverage & Culinary

LocationThe Ritz-Carlton Doha, 1 West Bay Lagoon, Doha, Qatar, Qatar

ScheduleFull Time

Located Remotely?N

Position Type Management

YOUR LEGACY STARTS WITH US

At The Ritz-Carlton, Doha, we invite you to experience refined luxury where timeless elegance meets true Qatari hospitality. Situated along the pristine shores of the Arabian Gulf for almost 24 years, our 5-star resort features 374 elegantly designed rooms & suites, award-winning restaurants, world-class Spa facilities with a state-of-the-art Fitness Center, and impeccable service that defines our legendary brand. From serene indoor and outdoor pools to a private beach and a Club Lounge for elevated and personalized experiences, every detail perfectly reflects our commitment to excellence. The property is also ideal for events with a wide selection of meetings rooms, stunning wedding venues and a dedicated team that thoughtfully plans and tailors to each unique vision. Whether you're savoring an afternoon tea in our lobby lounge, watching the city skyline sparkle by night in one of our restaurants, or celebrating an important event, The Ritz-Carlton, Doha, presents a truly remarkable setting for life's most meaningful moments.

FIND PURPOSE IN YOUR PASSION

At The Ritz-Carlton, we firmly believe that our Ladies & Gentlemen are the heart of everything we do and the most important resource in our service commitment to our guests. With passion, genuine care, dedication and pride, we can achieve common goals and grow together while crafting moments that will be remembered forever.

Which is why at The Ritz-Carlton, Doha, we are currently seeking passionate individuals to join our esteemed team and bring their own unique expertise to our world-famous service philosophy. As an Elite hotel in the region with a deep generational legacy, we offer you in return:

A rewarding career within one of the most recognized and prestigious luxury brands in the world.

Personal and professional development plans with curated training materials and guidance from highly skilled and experienced colleagues in the industry.

Various opportunities for internal growth both locally and internationally within the portfolio of Marriott International properties.

Consistent & reliable support to ensure you always have the tools and knowledge to harness your full potential and reach your goals.

A competitive package, inclusive of accommodation, flight tickets, transportation, meals, and more:

• Exclusive training and leadership development programs

• Recognition and rewards for exceptional service

• Preferential Members Rates at Marriott Hotels Globally

• Dining & Wellness discounts for your family and you

• Medical Insurance Coverage

• An HR team dedicated to your success and wellbeing

OUR EXPECTATIONS FROM THE ROLE:

Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved.

CANDIDATE PROFILE

Education and Experience

• High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.

OR

• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.

CORE WORK ACTIVITIES

Ensuring Culinary Standards and Responsibilities are Met

• Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.

• Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.

• Assists Executive Chef with all kitchen operations and preparation.

• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.

• Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.

• Assists in determining how food should be presented and creates decorative food displays.

• Maintains purchasing, receiving and food storage standards.

• Ensures compliance with food handling and sanitation standards.

• Performs all duties of kitchen managers and employees as necessary.

• Recognizes superior quality products, presentations and flavor.

• Ensures compliance with all applicable laws and regulations.

• Follows proper handling and right temperature of all food products.

• Operates and maintains all department equipment and reports malfunctions.

• Checks the quality of raw and cooked food products to ensure that standards are met.

Leading Kitchen Operations

• Supervises and coordinates activities of cooks and workers engaged in food preparation.

• Leads shifts while personally preparing food items and executing requests based on required specifications.

• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.

• Encourages and builds mutual trust, respect, and cooperation among team members.

• Serves as a role model to demonstrate appropriate behaviors.

• Maintains the productivity level of employees.

• Ensures employees understand expectations and parameters.

• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.

• Ensures property policies are administered fairly and consistently.

• Communicates performance expectations in accordance with job descriptions for each position.

• Recognizes success performance and produces desired results.

In joining Marriott Hotels, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.

At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.

At more than 100 award-winning properties worldwide, The Ritz-Carlton Ladies and Gentlemen create experiences so exceptional that long after a guest stays with us, the experience stays with them. Attracting the world's top hospitality professionals who curate lifelong memories, we believe that everyone succeeds when they are empowered to be creative, thoughtful and compassionate.

Every day, we set the standard for rare and special luxury service the world over and pride ourselves on delivering excellence in the care and comfort of our guests.

Your role will be to ensure that the "Gold Standards" of The Ritz-Carlton are delivered graciously and thoughtfully every day. The Gold Standards are the foundation of The Ritz-Carlton and are what guides us each day to be better than the next. It is this foundation and our belief that our culture drives success by which The Ritz Carlton has earned the reputation as a global brand leader in luxury hospitality. As part of our team, you will learn and exemplify the Gold Standards, such as our Employee Promise, Credo and our Service Values. And our promise to you is that we offer the chance to be proud of the work you do and who you work with.

In joining The Ritz-Carlton, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.

• Assist the Executive Chef in managing daily food production, ensuring all food items are produced to meet quality, quantity, and safety standards.
• Monitor food production processes, adjust production schedules as needed, and ensure on-time completion of orders.
• Supervise food preparation staff, ensuring proper execution of recipes, portioning, and plating.
• Ensure that all food products meet the highest standards of quality, taste, and presentation.
• Conduct regular inspections to ensure adherence to food safety and hygiene standards in all areas of the kitchen.
• Perform taste tests to maintain consistent flavor profiles and product quality.
• Lead, motivate, and mentor kitchen staff, providing training on food preparation, safety protocols, and factory procedures.
• Help in developing and implementing standard operating procedures for kitchen staff.
• Assist in managing kitchen staff schedules, ensuring efficient workflow, and providing guidance during peak production times.
• Assist in inventory control, ordering, and maintaining adequate stock levels of raw materials and ingredients.
• Monitor ingredient usage to reduce waste and ensure cost-effective production practices.
• Collaborate with the procurement team to source quality ingredients and supplies in accordance with company guidelines.
• Ensure compliance with all food safety regulations, sanitation practices, and workplace safety protocols.
• Monitor the cleanliness and organization of the kitchen and production areas.
• Handle and dispose of food waste following established procedures to maintain a safe, clean environment.
• Work closely with the Executive Chef and other departments (e.g., Production, Quality Control, and Logistics) to ensure smooth operations and meet production goals.
• Report to the Executive Chef on production metrics, inventory levels, and any challenges or issues encountered.
• Assist in the development of new food products and recipes, adapting existing ones to fit production processes.

Job Type: Full-time

Pay: QAR5, QAR7,000.00 per month

Additional Information
Job Number

Job Category
Food and Beverage & Culinary

Location
The St. Regis Doha, Doha West Bay, Doha, Qatar, Qatar, 14435VIEW ON MAP

Schedule
Full Time

Located Remotely?
N

Position Type
Management

Na Marriott International, nós nos dedicamos para sermos um empregador que oferece oportunidades iguais, que acolhe todas as pessoas e que fornece acesso a oportunidades. Nós promovemos ativamente um ambiente em que o histórico único de nossos associados é celebrado e valorizado. Nossa maior força está na mistura rica de cultura, talento e experiência de nossos associados. Estamos comprometidos com um ambiente em que não haja discriminação ou preconceitos em relação a características protegidas, incluindo deficiência, status de veterano ou qualquer outra característica protegida por lei.
Combinando um glamour atemporal com um espírito de vanguarda, o St. Regis Hotels & Resorts se compromete com proporcionar experiências únicas em mais de 50 hotéis de luxo e resorts nos melhores endereços do mundo. A partir da abertura do hotel St. Regis em Nova York por John Jacob Astor IV, no início do século 20, a marca se manteve comprometida com um alto nível de atendimento para os hóspedes, antecipando suas necessidades, com atendimento prestado por uma equipe de anfitriões gentis que combinam sofisticação clássica e sensibilidade moderna, além do nosso característico serviço de mordomo. Convidamos você a explorar carreiras no St. Regis. Ao entrar para o St. Regis, você se junta a um portfólio de marcas da Marriott International.
Esteja
onde pode realizar seu melhor trabalho,
agir
conforme seu propósito,
fazer parte
de uma incrível equipe global e
se tornar
a melhor versão de quem você é.

Job Summary:Ensures efficient running of the kitchen, contributing to the overall success of outlets and banquets, in accordance with the hotel's standards and financial goals.

Essential Duties and Responsibilities: 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 Depa1tmental Operations Manuals.
• Assists to conduct regular communications meetings and ensure that depa1tmental 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 perf01mance 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 operation.
• Assists to conduct annual Performance Development Discussions with associates and support them in their professional development goals.
• Supports, demonstrating and reinforcing Rosewood  Hotels & Resorts' Values and Culture Characteristics.
• Ensures that associates have a complete understanding of and adhere to associate rules and regulations.
• Ensures that associates follow all hotel, company and local rules, policies and regulations relating to fire and hazard safety, and security.

Standard Responsibilities:

• Comply and adhere to the Rosewood company policies.
• Take on other tasks in addition to the ones stated, in a reasonable framework.
• Be always a "brand ambassador" and ensure brand integrity and clarity are always maintained.
• Model the company's culture, vision; mission and core values at all times.
• Ensure new technology and equipment is embraced, improving productivity whilst taking work out of the system.

Confidentiality:

• Whist working for the company there will be access to a wide variety of confidential information concerning the company, guests, and associates. It is vital that all such information remains confidential and must not be disclosed to anyone outside the company, guests and associates, unless otherwise stated.

Health & Safety:

• Be aware of and comply with safe working practices as laid down under the Health and Safety Act as applicable to your place of work. This will include your awareness of any specific hazards at your workplace.
• The wearing of appropriate protective clothing provided by or recommended by the Company will be obligatory.
• Report any defects in the building, plant, or equipment according to hotel procedure.
• Ensure that any accidents to associates, guests or visitors are repo1ted immediately in accordance with correct procedures
• Attend Statutory Fire, Health & Safety training and be fully conversant with and abide by all rules. concerning Fire, Health & Safety.

• Be fully conversant with:

• Regulations

• Risk Assessments for your department
• Hotel Fire & Bomb Procedures
• Food Safety Procedures

Other:

• The above description is not to be regarded as exhaustive. Other tasks and responsibilities of a broadly comparable nature may be added on a temporary or permanent basis, as appropriate.
• As the hotel's level of business varies, there is a need for flexibility in attitude, approach and working hours.

We are seeking a talented and passionate Sous Chef to join our dynamic kitchen team at BAO RESTAURANT . As the Sous Chef, you'll support the Executive Chef in overseeing daily kitchen operations ensuring food quality, managing staff, and maintaining kitchen efficiency. The ideal candidate will have previous experience in a fast-paced kitchen, strong leadership skills, and a deep passion for creating exceptional culinary experiences. If you're ready to take the next step in your culinary career and thrive in a collaborative environment, we'd love to hear from you

Job Types: Full-time, Contract

Contract length: 24 months

Pay: QAR2, QAR3,000.00 per month

• Supervise and coordinate the activities of kitchen staff, ensuring that food is prepared and presented according to restaurant standards.
• Provide guidance and training to junior chefs, line cooks, and other kitchen staff.
• Assist in creating and developing new menu items alongside the Executive Chef.
• Oversee food preparation and cooking, ensuring consistency in taste, presentation, and portion size.
• Step into cooking roles as needed during peak service hours to ensure smooth operations.
• Help manage kitchen inventory, including ordering, receiving, and storing ingredients.
• Ensure proper rotation of stock to minimize food waste and maintain fresh ingredients.
• Monitor and control food costs to stay within budgeted guidelines.
• Ensure that all food is cooked and presented to the highest quality standards.
• Regularly inspect food items to ensure they meet safety and quality standards.
• Enforce sanitation and safety standards within the kitchen.
• Ensure all staff members are trained in proper food handling, sanitation practices, and safety procedures.
• Maintain cleanliness and organization in all kitchen areas, following health regulations.
• Motivate and maintain morale of the kitchen team, fostering a positive and productive working environment.
• Monitor kitchen staff performance and provide constructive feedback.
• Manage the scheduling and staffing needs of the kitchen team, ensuring adequate coverage during service.
• Collaborate with the Executive Chef to develop new menu items, food specials, and seasonal offerings.
• Work with front-of-house staff to ensure efficient service, communicate guest feedback, and address any service issues promptly.
• Assist with the ordering of kitchen supplies and food.
• Help track and manage food cost control and kitchen budgets.
• Maintain records of food production and service.

Job Type: Full-time

Pay: From QAR6,000.00 per month