Brand Chef

Doha, Qatar

Oversees the day-to-day operation of the kitchen, whilst working the line and monitoring quality and production.
Coaches' senior kitchen team members to devise innovative ideas in order to eliminate waste and improves yield.
Ensures the food safety and HACCP standards applies at all times in the kitchen.
Analyzes and advises the head chefs to maintain a more accurate monthly inventory.
Oversees the operations to ensure the recipes as per standard · Ensures no items (existing & new) are missing on the menu.
Undertakes spot checks to ensure and negotiates (when required) with suppliers along with procurement for best product and best value.
Monitors new trends to propose new product ideas · Consistent creative presentation of food
Innovates methods to improve efficiency.
Reads basic financial reports and costs menus,
Analyzes business volumes to optimize Inventory levels.
Menu engineering – Analyzes fast and slow sellers and guest preferences ·
Defines PAR stock levels (min. stock inventory levels) and analyses sales to ensure PAR levels are being met ·
Analyzes fast and slow sellers as per sales revenues generated.
Does Competitors landscape to ensure the quality and uniqueness of the product.
Provides guidance to all kitchen employees including objective setting, performance management, motivating, as well as training and coaching.
To ensure succession plan for his team