Executive Chef

1. Kitchen Leadership & Management

• Lead, supervise, and manage all kitchen staff including Sous Chefs, Chef de Parties, Cooks, and Kitchen Assistants.
• Provide training, coaching, and performance evaluations for kitchen team members.
• Develop staff schedules to ensure optimal productivity and coverage.
• Foster a positive, professional, and safety-focused work environment.

2. Menu Planning & Development

• Design and develop innovative, seasonal, and cost-effective menus.
• Create standardized recipes with accurate portion control and plating guidelines.
• Incorporate current food trends while maintaining brand standards.
• Adjust menus based on customer feedback, food costs, and availability of ingredients.

3. Food Quality & Presentation

• Ensure all dishes meet high standards of taste, quality, and presentation.
• Maintain consistency in food preparation and portion sizes.
• Conduct regular quality checks before service.
• Oversee plating and final presentation of dishes.

4. Cost Control & Budgeting

• Manage food costs and kitchen labor expenses within budget.
• Monitor portion control and minimize waste.
• Conduct inventory management and stock control.
• Negotiate with suppliers to secure quality ingredients at competitive prices.

5. Inventory & Purchasing

• Oversee ordering of food supplies and kitchen equipment.
• Maintain proper stock rotation (FIFO method).
• Ensure accurate inventory records.
• Build and maintain relationships with vendors and suppliers.

6. Health, Safety & Compliance

• Ensure compliance with food safety standards and local health regulations.
• Maintain kitchen cleanliness and sanitation standards.
• Enforce HACCP procedures and workplace safety policies.
• Prepare for and manage health inspections.

7. Operational Oversight

• Coordinate with restaurant management for smooth daily operations.
• Manage banquet and special event catering requirements.
• Ensure efficient kitchen workflow and service timing.
• Oversee maintenance of kitchen equipment.

8. Financial & Administrative Duties

• Prepare reports on food costs, sales performance, and labor expenses.
• Assist in setting pricing strategies for menu items.
• Participate in budgeting and forecasting.
• Manage payroll and staffing budgets.

9. Customer & Brand Engagement

• Interact with guests when necessary to gather feedback.
• Maintain brand consistency and culinary identity.
• Represent the establishment in culinary events or media when required.

10. Continuous Improvement

• Stay updated on culinary trends and innovations.
• Introduce new cooking techniques and menu enhancements.
• Conduct regular staff training sessions.
• Evaluate and improve kitchen processes.

Job Type: Full-time

Pay: From QAR5,000.00 per month