In Qatar, Sous Chef Snr. Catg Supv positions collaborate with the Head Chef to oversee daily kitchen activities. This responsibility includes supervising the staff, assisting in preparing the menu, and ensuring the quality and freshness of the food, including monitoring ordering and stocking. The sous chef provides quality and consistency in food by following specified recipes.

Reports to Executive Chef 

Subordinates: Sous Chef, Snr Catg Supv.

Chef de Partie, Commis chef, patissier, Butcher, Assistant Commis Chef, Baker, and kitchen 

Education and Certificate: Sous Chef Snr Catg Supv

1. High School diploma Sous Chef Snr Catg Supv
2. NVQ2 or -3 or equivalent in food services

Experience: Out of 6 years of working experience in the food industry, a minimum of 3 years of experience as a junior sous chef or equivalent in a 5-star hotel group catering facility or cruise line and four years of working experience in operation with a large quantity of food preparation per day. HACCP.