Sous Chef - Breakfast

Role overview

This leadership role in the breakfast kitchen is responsible for the smooth running of daily culinary operations. The position combines hands-on cooking with team supervision, quality control, guest service, and operational oversight. The goal is to deliver consistently high food standards while helping control budgets and supporting staff development.

Key accountabilities

• Oversee shift-level kitchen activity and ensure all food and beverage policies, standards, and procedures are followed.
• Forecast daily production requirements on a weekly basis and share preparation needs with kitchen staff each day.
• Support the Executive Chef with all kitchen operations and food preparation.
• Prepare and cook a wide range of dishes for regular service, VIP requirements, or special functions.
• Contribute new ideas, techniques, presentations, and food concepts, including creative and artistic elements.
• Assist in planning food presentation and building attractive decorative displays.
• Maintain standards for purchasing, receiving, and storing food.
• Ensure safe food handling and sanitation practices are consistently observed.
• Carry out the duties of kitchen managers and team members whenever needed.
• Assess food quality, presentation, and flavor to ensure they meet premium standards.
• Comply with all relevant legal and regulatory requirements.
• Maintain correct holding temperatures and handling methods for all food products.
• Operate kitchen equipment properly, keep it in working order, and report any faults.
• Check both raw and cooked food for quality and compliance with standards.

Team leadership

• Supervise cooks and other kitchen staff involved in food preparation.
• Lead service periods while personally preparing menu items to specification.
• Use strong communication and people skills to motivate the team and support sound business decisions.
• Model honest, respectful, and professional behavior at all times.
• Build trust, cooperation, and positive working relationships across the team.
• Maintain employee productivity and clarify expectations and work parameters.
• Promote open communication and collaboration within the kitchen.
• Apply property policies fairly and consistently.
• Communicate performance expectations according to each role’s job description.
• Recognize strong performance and help drive strong business outcomes.

Guest service

• Deliver service that goes beyond standard expectations to support guest satisfaction and repeat business.
• Manage daily operations so quality and service standards are consistently met.
• Set the tone for positive guest interactions.
• Empower team members to provide excellent service.
• Engage with guests to collect feedback on food quality and service.
• Address guest concerns and complaints effectively.

Operational goals

• Work toward and exceed performance, budget, and team objectives.
• Create clear plans and priorities to organize work effectively.
• Use the labor management system to schedule staffing based on business needs and track attendance and working time.
• Train staff on safety procedures.

People development

• Identify development needs and support coaching, mentoring, and skill building.
• Help improve service through guidance, feedback, and one-to-one coaching.
• Participate in performance reviews and provide input where needed.
• Escalate issues to the department manager and Human Resources when appropriate.

Additional duties

• Share information with supervisors, colleagues, and direct reports by phone, email, written communication, or in person.
• Review information, evaluate outcomes, and choose practical solutions to problems.
• Attend and contribute to relevant meetings.

Employer commitment

The employer supports equal opportunity and welcomes people from all backgrounds. Hiring and workplace practices are intended to be inclusive and non-discriminatory, including on the basis of disability, veteran status, or any other protected characteristic under applicable law.

About the brand

St. Regis Hotels & Resorts is a luxury hospitality brand known for refined service, elegant experiences, and its signature Butler Service. The brand is part of Marriott International and operates in premier locations around the world.

Additional information

Job number: 26071617

Job category: Food and Beverage & Culinary

Location: West Bay, Doha, Qatar

Schedule: Full time

Remote work: No

Position type: Management