Ref: RP714-6607

Job description / Role

Employment: Full Time

Job Purpose

The Sous Chef supports the Chef de Cuisine as the culinary ambassador of the restaurant, leading the venue additional personality and soul. The position is responsible for the supervision of the overall culinary operation and for achieving and maintaining the highest standards of food quality and guest satisfaction. Main responsibilities include, but are not limited to, maximising revenue, achieving targets such as P&L Budget and forecast, marketing, staffing, quality, training and development of team members.

Key Interactions


- Culinary and Stewarding team.
- Service team.
- Beverage team.
- Bar team.
- Reservation team.
- Other Outlets team.
- Finance team/Cost Control.
- Housekeeping team /Laundry team.
- Engineering team.
- Security team.
- Front Office team.
- Butler team.
- Talent and Culture team.
- Sales and Marketing team.
- Marketing Communications team.
- Groups Purchasing.
- Hygiene Officer.
- Safety Officer.


- Local Guests.
- In House Guests.
- City guests.
- Event Organisers.
- Suppliers.

Primary Responsibilities


- To be responsible for monitoring food quality and consistency and ensures that the food presented to our guest is of the highest quality standards.
- Supervises and monitors kitchen operations, works with yield testing, product identification and that the proper rotation and labelling is followed according to guidelines and product specifications.
- Works closely with receiving and storeroom; to ensure that goods received are of the standard quality and meets hotel's specifications.
- Constantly assesses freshness, presentation and temperature of food served.


- Ensures food portioning, serving, requisitions and receiving from stores are properly controlled in line with Standard Operating Procedures in order to minimise wastage.
- Updates menu recipe costing and menu planning as required, as well as for F&B promotions.


- To be responsible for personal hygiene and grooming in accordance to Raffles Hotel Singapore standards, National Environmental Agency standards and HACCP guidelines.
- Enforces the highest standards of cleanliness, hygiene and sanitation in kitchens. This includes working areas including, but not restricted to; refrigerators, freezers, ceiling, walls, floors, shelving working tables and working utensils such as carving boards, slicer, mixers, blenders, cutters, woks, pots, pans, etc.
- Ensures that all equipment is hygienically stored in its designated area.
- Ensures that all perishable items are stored quickly and efficiently, all items are utilised completely to avoid wastage and ingredients are always fresh and within its expiry date.
- Prevents using spoiled or contaminated products in any phase of food preparation. Colleagues who are ill or suffering from an infection should be not involved in the preparation or handling of food.


- Become a mentor and role model.
- Supervises all colleague's performance and be viewed as approachable, fair when dealing with all the Chefs on all culinary matters at all times.
- Assigns in detail specific duties to all colleagues, instructs them in their work and communicates with Executive Chef on all aspects of the kitchen management.
- Liaises with all departments to ensure correct and professional operation is conducted. Ensures all colleagues are on time at all times and that proper disciplinary action is taken when the policies of the culinary division are not followed.
- Coordinates all outlet functions with the Executive Chef, Event Executives and Chef-In-Charge to ensure maximum efficiency and use of facilities, food and colleagues' productivity.
- Ensures smooth and effective communication among the kitchens and with other departments.
- Compiles weekly colleagues' schedule and submits to Chef's Office by 12 pm every Thursday for approval.
- Evaluates the performance of the kitchen colleagues and gives the Executive Chef any recommendations for promotions or other actions.
- Works with the Talent and Culture on hiring of colleagues and ensures that proper follow-up is done, through the entire recruitment process.
- Attends daily meetings at 10 am and all other meetings, which fall under his/her jurisdiction, follows directives given and advises Executive Chef on topics of importance.
- Attends monthly departmental meeting and communicates with the team. Follows up on projects assigned if any.
- Ensures that daily line-up is conducted within respective outlet and documented.
- Ensures that all deadlines are met consistently.
- Monitors and schedules annual leave in a timely and effective manner, with the best intent of outlet/colleagues.


- Stream lines all training requirements and coordinates all arrangements for proper execution of instructions.
- Conducts training regularly for colleagues to develop their skills/new menu items.
- Records and submits monthly On-the-Job Training hours to Chef's Office before the 15th of each month.
- Guides the departmental orientation for new hires.
- Ensures that colleagues are aware of hotel rules and regulations.
- Ensures that colleagues are trained on fire and safety, emergency procedures and hygiene.


- Builds guest loyalty and to develop a professional relationship with local guests and regular patrons.
- Continually improves product, presentation, delivery of experience and obtains feedback from guest and patrons.
- Builds a base of long-term loyal patrons (consisting of local community, expatriates and in-house guests) through exceeding guests' expectations. This includes but not limited to engaging with guests during their dining experience in order to gather feedback and information which will exceed their expectations.
- To uphold Accor values of Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect, when undertaking any tasks and in any internal and external interactions.
- Follows sustainable procedures and practices that supports 'Planet 21' initiatives (Accor's Corporate Social Responsibility program).

Main Complexity/Critical issues in the Job

- Works with an international and diverse team.
- Manages a pre-opening and opening of a new restaurant with high volume of covers and associated challenges.



Knowledge and Experience

- Minimum Professional Certificate in a Culinary-related field.
- Minimum of 4 years of relevant experience in the Food & Beverage industry (hotel and free standing restaurant) in similar position, preferably in a reputable establishment or celebrity chef restaurant.
- Proficient in written and conversational English as well as one additional language.
- Prior work experience in Asia, Singapore or South East Asia preferred.
- Accustomed to and comfortable with media exposure.
- Pre-opening experience preferred.
- Detailed knowledge of South East Asian cuisine.


- Outstanding interpersonal skills with ability to communicate with all levels of colleagues.
- Extroverted and team player.
- Service oriented with an eye for details, passion and innovative.
- Multicultural awareness and able to work and thrive within a culturally diverse environment.
- Outstanding presentation and influencing skills.
- Flexible and able to embrace and respond to change effectively and swiftly.
- Ability to work independently and has good initiative in dynamic environment.
- Self-motivated and energetic.
- Leads to constantly improve the guest and colleague service experience.
- Leadership skills required - collaborative, enabling, and entrepreneurial.
- Demonstrates sophistication, humbleness, personality, charisma, confidence, professional etiquette and competencies.
- Builds strong rapport and coordinated approach for restaurant with the Restaurant Manager.
- Possesses exceptional knowledge, while having the charisma to enlighten both internal and external guests in the respective cuisine.

About the Company

A caring employer providing respect, training and career development for our employees. An attractive employer offering more than 100 professions across the 5 continents.

We are much more than a world leader. We are 250,000 hoteliers with the same shared passion for welcoming. We take care of millions of guests in our 4,300 addresses and on our digital platforms. As an operator and franchisor (HotelServices), owner and investor (HotelInvest), we invest all our energy into making "Feel Welcome" resonate as the finest hotel promise.

From luxury to economy and in every corner of the globe, AccorHotels'​ more than 20 brands meet all the needs of business and leisure travelers seeking comfort, attention and high-quality services.

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Chef salaries in Qatar

Average monthly compensation
QAR 8,500

Breakdown available for industries, cities and years of experience