Head Chef (North Indian)

· Lead and manage all kitchen operations including food preparation, cooking, and plating.

· Design innovative, seasonal, and cost-effective menus in line with brand standards and customer expectations.

· Supervise, train, and motivate kitchen staff to ensure a productive and disciplined working environment.

· Monitor and control food cost, portion sizes, inventory, and wastage.

· Ensure strict adherence to food hygiene, safety, and sanitation standards.

· Collaborate with suppliers and manage inventory to maintain ingredient quality and availability.

· Implement effective kitchen scheduling to ensure smooth operations during peak and off-peak hours.

· Conduct regular performance reviews and provide constructive feedback to staff.

· Coordinate with front-of-house teams to ensure seamless service and customer satisfaction.

· Stay up to date with culinary trends and industry innovations.

· Design and improve the menu according to market needs.

· Oversee a team of junior cooks and other staff members as necessary.

· Provide personal attention to guests and take feedback as need be.

· Maintain up to date knowledge about the latest food trends and ingredients.

· Train team members, evaluate and develop plans for budgeting.

· Monitor stocks of food ingredients and make appropriate orders within budget.

· Maintain the quality of material and condition of equipment and devices used for cooking.

· Carry out administrative duties to maintain an efficient and clean workspace.

Identify staffing needs and help recruit and train personnel.

Requirements:

· Proven experience as a Head Chef or Executive Chef (minimum 5 years).

· Bachelor's education plus culinary degree or equivalent professional certification.

· Strong leadership, organizational, and time-management skills.

· Creative flair with a passion for food and hospitality.

· In-depth knowledge of food safety and sanitation standards (HACCP certification preferred).

· Excellent communication and team management abilities.

· Ability to work under pressure and adapt to a fast-paced environment.

Experience with budgeting, inventory management, and cost control.

Job Types: Full-time, Permanent

Pay: QAR1.00 per month