Executive Chef

Job Summary

The Executive Chef is responsible for the overall management and strategic direction of all kitchen operations. This role oversees menu development, food quality, staff leadership, budgeting, cost control, and compliance with food safety standards. The Executive Chef ensures exceptional culinary experiences while maintaining operational efficiency and profitability.

Key Responsibilities

Culinary Leadership & Menu Development

• Develop, plan, and execute menus aligned with the brand and concept
• Ensure consistent food quality, taste, and presentation across all outlets
• Innovate new dishes, seasonal menus, and special promotions
• Standardize recipes and portion control

Kitchen Operations Management

• Oversee all kitchen operations and production
• Ensure smooth service during peak hours and special events
• Maintain kitchen equipment and coordinate maintenance needs
• Monitor workflow efficiency and operational standards

Team Leadership & Human Resources

• Recruit, train, mentor, and supervise kitchen management and staff
• Develop training programs and succession planning
• Conduct performance evaluations and disciplinary actions
• Foster a professional, motivated, and collaborative kitchen culture

Financial Management & Cost Control

• Prepare and manage kitchen budgets
• Control food costs, labor costs, and minimize waste
• Manage inventory, procurement, and supplier relationships
• Analyze food cost reports and take corrective actions

Health, Safety & Compliance

• Ensure full compliance with food safety, hygiene, and sanitation regulations
• Implement and maintain HACCP and local health authority standards
• Conduct regular audits and corrective actions
• Ensure a safe and clean working environment

Coordination & Strategic Planning

• Collaborate with senior management on business strategy and growth
• Support marketing initiatives, promotions, and events
• Handle customer feedback and quality assurance issues
• Prepare operational and financial reports for management

Qualifications & Experience:

• Proven experience as an Executive Chef or Senior Head Chef
• Culinary degree or equivalent professional training preferred
• Strong leadership, planning, and organizational skills
• Advanced knowledge of food safety, hygiene, and cost control
• Experience managing large teams and multiple outlets
• Creative, detail-oriented, and business-focused mindset

Skills & Competencies:

• Excellent leadership and communication skills
• Strong financial and budgeting abilities
• High standards of culinary excellence
• Ability to perform under pressure
• Strategic thinking and problem-solving skills

Job Types: Full-time, Permanent

Pay: QAR9,000.00 - QAR14,000.00 per month

Education:

• Bachelor's (Preferred)

Experience:

• Executive Chef or Senior Head Chef: 3 years (Required)

Language:

• Arabic & English (Required)

Location:

• Doha (Required)