Job Description

Kitchen Management

: Oversee all kitchen operations, including food preparation, cooking, and presentation. Ensure that all dishes meet quality standards and are served in a timely manner.

Menu Development

: Create and plan menus that reflect seasonal ingredients and customer preferences. Innovate new dishes and improve existing recipes.

Staff Supervision

: Manage kitchen staff, including hiring, training, and scheduling. Delegate tasks effectively to ensure smooth kitchen operations.

Inventory Control

: Monitor inventory levels, order supplies, and manage food costs to maintain profitability. Ensure proper storage and handling of food items.

Health and Safety Compliance

: Ensure that all kitchen operations comply with health and safety regulations. Maintain cleanliness and hygiene standards in the kitchen.

Customer Satisfaction

: Address any customer complaints or issues promptly to ensure a positive dining experience. Gather feedback to improve menu offerings and service. Control and direct the food preparation process and any other relative activities Construct menus with new or existing culinary creations ensuring the variety and quality of the servings Approve and "polish" dishes before they reach the customer Plan orders of equipment or ingredients according to identified shortages Arrange for repairs when necessary Remedy any problems or defects Be fully in charge of hiring, managing and training kitchen staff Oversee the work of subordinates Estimate staff's workload and compensations Maintain records of payroll and attendance Comply with nutrition and sanitation regulations and safety standards Foster a climate of cooperation and respect between co-oworkers
Job Type: Full-time

Pay: From QAR3,000.00 per month