Chef De Partie - Head Chef - Sous Chef

• 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