Barand Chef

Key Responsibilities:

• Develop and standardise recipes to maintain brand consistency across all outlets.
• Plan and design innovative menus aligned with brand identity and customer preferences.
• Monitor food quality, taste, hygiene, and presentation.
• Conduct regular kitchen audits to ensure compliance with food safety and hygiene standards.
• Train and mentor kitchen staff on recipes, plating, and brand guidelines.
• Control food cost through proper planning, portion control, and wastage management.
• Coordinate with procurement for quality raw materials and suppliers.
• Work with the marketing team for menu launches, promotions, and events.
• Research market trends and introduce creative dishes to stay competitive.
• Ensure proper kitchen operations, equipment maintenance, and safety standards.

Skills & Qualifications:

• Degree/Diploma in Culinary Arts or Hotel Management.
• Proven experience as an Executive Chef / Head Chef (5–10 years preferred).
• Strong knowledge of international and local cuisines.
• Leadership skills with ability to train and motivate teams.
• Excellent knowledge of food safety and hygiene standards.
• Creativity, innovation, and passion for culinary excellence.

Key Competencies:

• Menu Innovation & Development
• Leadership & Team Management
• Food Quality & Consistency
• Cost Control & Inventory Management
• Brand Representation & Customer Focus

Job Type: Full-time

Pay: QAR1,000.00 - QAR2,000.00 per month