Sous Chef

Company Description Marina Hotel Al Khor is a hospitality destination in Al Khor, Qatar, offering comfortable accommodation, warm Arabian hospitality, and memorable guest experiences. The hotel focuses on delivering quality service across guest services, accommodation, food and beverage, and housekeeping, maintaining high standards of professionalism. As part of a growing hospitality community, Marina Hotel is committed to building a strong, collaborative team that values respect, passion, integrity, and continuous improvement. The hotel provides opportunities for hospitality professionals to develop their careers in an environment centered on guest comfort and exceptional service.

Role Description The Sous Chef is a full-time, on-site role based in Al Khor and Al Thakhira, Qatar. This role supports the Executive Chef in overseeing daily kitchen operations, including food preparation, cooking, and plating to hotel standards. The Sous Chef helps plan menus, manage inventory, and ensure food safety, hygiene, and compliance with health regulations. Responsibilities include supervising and training kitchen staff, coordinating workflow during service, and maintaining a clean, organized, and efficient kitchen. The Sous Chef also collaborates with the food and beverage team to deliver consistent quality, contribute to new culinary offerings, and respond to guest preferences and feedback.

Qualifications

• Strong culinary skills in hot and cold kitchen production, food preparation, and presentation, with experience in hotel or restaurant environments.
• Knowledge of food safety, hygiene standards, and kitchen health regulations, with the ability to implement and monitor best practices.
• Leadership and team supervision skills, including training, coaching, and motivating diverse kitchen staff in a fast-paced environment.
• Operational and organizational abilities, such as menu planning, stock control, waste reduction, and efficient kitchen workflow management.
• Effective communication and collaboration skills to work closely with the Executive Chef, service staff, and other hotel departments.
• Ability to perform well under pressure, maintain consistency, and adapt to changing guest needs and service demands.
• Relevant culinary education or professional certifications are preferred; prior experience as a Sous Chef or Senior Chef de Partie is an advantage.
• Willingness to work flexible hours, including weekends and holidays, in line with hospitality operations.