Job Description

Supervise and coordinate the activities of kitchen staff, ensuring that food is prepared and presented according to restaurant standards. Provide guidance and training to junior chefs, line cooks, and other kitchen staff. Assist in creating and developing new menu items alongside the Executive Chef. Oversee food preparation and cooking, ensuring consistency in taste, presentation, and portion size. Step into cooking roles as needed during peak service hours to ensure smooth operations. Help manage kitchen inventory, including ordering, receiving, and storing ingredients. Ensure proper rotation of stock to minimize food waste and maintain fresh ingredients. Monitor and control food costs to stay within budgeted guidelines. Ensure that all food is cooked and presented to the highest quality standards. Regularly inspect food items to ensure they meet safety and quality standards. Enforce sanitation and safety standards within the kitchen. Ensure all staff members are trained in proper food handling, sanitation practices, and safety procedures. Maintain cleanliness and organization in all kitchen areas, following health regulations. Motivate and maintain morale of the kitchen team, fostering a positive and productive working environment. Monitor kitchen staff performance and provide constructive feedback. Manage the scheduling and staffing needs of the kitchen team, ensuring adequate coverage during service. Collaborate with the Executive Chef to develop new menu items, food specials, and seasonal offerings. Work with front-of-house staff to ensure efficient service, communicate guest feedback, and address any service issues promptly. Assist with the ordering of kitchen supplies and food. Help track and manage food cost control and kitchen budgets. Maintain records of food production and service.
Job Type: Full-time

Pay: From QAR6,000.00 per month