Executive Sous Chef (Catering Industry)Department: Operations / CateringLocation: QatarReports To: Head Chef / Executive Chef
Job Summary
The Executive Sous Chef supports the Executive Chef in managing all culinary operations within a large-scale catering environment. The role is responsible for ensuring high-quality food production, menu execution, food safety compliance, cost control, and effective kitchen team management.
The Executive Sous Chef plays a key role in delivering consistent food quality across multiple catering sites while maintaining operational efficiency and customer satisfaction.
Key Responsibilities
- Culinary Operations
- Assist the Executive Chef in planning, organizing, and overseeing daily kitchen operations.
- Ensure all food is prepared and presented according to company standards, recipes, and client requirements.
- Supervise large-scale food production for industrial, corporate, healthcare, education, and remote-site catering operations.
- Monitor food quality, portion control, and presentation standards.
- Ensure timely preparation and delivery of meals across multiple locations.
- Team Leadership
- Supervise Sous Chefs, Chef de Parties, Cooks, and Kitchen Assistants.
- Conduct training and mentoring programs to improve culinary skills and productivity.
- Prepare staff schedules and allocate resources effectively.
- Maintain discipline, teamwork, and high-performance standards within the kitchen.
- Menu Planning & Development
- Collaborate with the Executive Chef to develop diverse and nutritious menus.
- Introduce innovative recipes and seasonal menu enhancements.
- Ensure menus meet client expectations, dietary requirements, and budget targets.
- Support special events, VIP functions, and themed catering activities.
- Food Safety & Quality Assurance
- Ensure full compliance with HACCP, ISO 22000, food safety regulations, and company policies.
- Monitor hygiene standards and sanitation practices throughout food preparation and storage areas.
- Conduct regular quality checks and corrective actions when necessary.
- Maintain accurate food safety and temperature records.
- Cost Control & Inventory Management
- Control food costs, wastage, and kitchen expenditures.
- Monitor stock levels and coordinate with procurement and stores departments.
- Conduct inventory checks and ensure proper stock rotation (FIFO).
- Assist in budgeting and forecasting for kitchen operations.
- Client & Operational Support
- Liaise with Operations Managers and clients to ensure service excellence.
- Address client feedback and implement improvement measures.
- Support mobilization of new catering projects and operational expansions.
- Ensure smooth coordination between kitchen, logistics, and service teams.
Qualifications
- Diploma or Degree in Culinary Arts, Hospitality Management, or a related field.
- Professional culinary certifications are preferred.HACCP and Food Safety Certification preferred.
- Experience
Requirements
- Minimum 8–12 years of culinary experience, with at least 3–5 years in a senior supervisory role.
- Proven experience in large-scale catering, industrial catering, camp catering, healthcare catering, or hospitality operations.
- Experience managing high-volume food production for 1,000+ meals per day is preferred.GCC/Middle East catering experience is highly desirable.
- Skills &
Competencies
- Strong leadership and people management skills.
- Expertise in large-scale food production and menu planning.
- Sound knowledge of HACCP, food safety, and quality standards.
- Strong budgeting, cost control, and inventory management skills.
- Ability to work under pressure and meet tight deadlines.
- Excellent communication and organizational skills.
- Proficiency in Microsoft Office and catering management systems.
