Job Description

Job Purpose:

The Head Chef is responsible for overseeing the daily operations of the kitchen, ensuring the highest standards of food quality, presentation, hygiene, and safety. This role involves menu planning, staff supervision, cost control, and coordination with other departments to ensure smooth kitchen operations.

Key Responsibilities:

Lead and manage the kitchen team, including sous chefs, line cooks, and kitchen assistants. Design and update menus in coordination with the Executive Chef or management, considering seasonal ingredients and customer preferences. Maintain consistency and high-quality food presentation. Control food costs through proper inventory, portion control, and waste reduction techniques. Ensure strict compliance with food hygiene, safety, and sanitation standards. Train and mentor kitchen staff to improve skills and efficiency. Manage kitchen schedules, ensuring adequate staffing for all shifts. Coordinate with procurement for timely and quality sourcing of kitchen supplies. Monitor equipment maintenance and cleanliness in the kitchen. Handle guest feedback related to food and resolve issues promptly and professionally.

Qualifications & Experience:

Proven experience as Head Chef or Executive Sous Chef (5+ years in a similar role). Culinary degree or equivalent professional training. In-depth knowledge of various cuisines, kitchen operations, and food safety standards. Strong leadership and team management skills. Excellent organizational and time-management abilities. Ability to work under pressure and manage multiple tasks.
Job Type: Full-time

Pay: From QAR8,500.00 per month

Application Question(s):

Current Salary? * Notice Period?