Manoushe/Bakery Chef

Position Summary

We are seeking an experienced and detail-oriented Manoushe/Bakery Chef to lead the culinary and operational performance of our two branches. You will be responsible for the "total health" of both bakeries—ensuring consistent, high-quality Manoushe production while strictly controlling costs, managing staff performance, and optimizing the kitchen cycle. You are the final authority on standards, SOP adherence, and efficiency at both locations.

Key Responsibilities

1. Operational & Workflow Management

· Kitchen Flow & Cycle: Proactively anticipate operational errors and adjust the kitchen flow to ensure a seamless production cycle.

· Sets and implements pre-set standards and makes sure recipes are followed at all times.

· Dispatch & Ticket Time: Strictly manage ticket times during peak hours. Audit outgoing orders to ensure every item meets the brand’s visual and quality standards before dispatch.

· Problem Solving: Act as the primary problem solver; identify bottlenecks or potential risks in the kitchen and implement immediate, effective solutions.

2. Inventory & Cost Control

· Stock & Inventory: Maintain accurate inventory counts and ensure stock levels are precise at all times.

· Consumption-Based Ordering: Manage all procurement with precision. Place orders based strictly on actual consumption data to eliminate over-ordering (waste) or under-ordering (shortages).

· Waste & Cost Reduction: Implement rigorous production controls to maintain low wastage levels and minimize food costs without sacrificing product quality.

3. Staff Leadership & Administration

· Scheduling & Attendance: Manage weekly staff rotas for both branches. Monitor and enforce strict adherence to attendance policies.

· Discipline & Standards: Ensure all SOPs are followed daily. Take necessary disciplinary action for staff who fail to meet requirements or operational standards.

· Training: Mentor team members to ensure all bakers understand the nuances of the brand's recipes and the importance of speed and accuracy.

4. Quality, Safety & R&D

· Hygiene & Safety: Maintain impeccable kitchen hygiene, food safety, and cleanliness standards in full compliance with Qatar’s Ministry of Public Health (MOPH) regulations.

· Customer Satisfaction: Monitor client feedback consistently. Proactively address issues to ensure a high level of customer satisfaction and positive reviews.

· Research & Development: Assist in menu R&D, testing new recipes or techniques, and refining existing products to keep the brand competitive in the Doha market.

Required Qualifications & Skills

· Experience: Minimum of 5 years in a Lebanese bakery setting, specifically with high-volume Lebanese Manoushe.

· Multi-Unit Management: Demonstrated ability to manage two separate kitchen locations simultaneously.

· Operational Expertise: Strong understanding of COGS, inventory management, and food cost control.

· Leadership Profile: A firm, authoritative leadership style capable of enforcing discipline and maintaining high operational standards.

· Language: Proficiency in English (mandatory) and Arabic (strongly preferred) for communication with suppliers and staff.

· Local Knowledge: Familiarity with the Doha market and local food safety compliance requirements is essential.

Success Metrics (KPIs)

· Cost Efficiency: Maintaining food costs within the defined budget through accurate inventory and waste management.

· Operational Speed: Achieving consistent, low ticket times during breakfast and peak hours.

· Compliance: Zero critical infractions during MOPH or internal hygiene audits.

· Staff Performance: High attendance rates and consistent adherence to SOPs across both teams.

Job Type: Full-time

Pay: QAR4,000.00 per month

Application Question(s):

• Are you from Lebanon or Syria?

Work Location: In person