kitchen lead

My Cookie Dough

Company: My Cookie DoughPosition Title: Kitchen ManagerDepartment: Retail OperationsReports to: Cafe ManagerLocation: Gate Mall - Doha, QatarEmployment Type: 48 hours, Full timeExperience: Minimum 3 Years or MoreOUR STORY:Our little story begins, when our sweet-toothed founders met at university. They soon found they both had the knack and passion for creating delicious, sweet things, so they set out to bless the world with something truly mouth-watering.They had made the perfect cookie dough, which was nothing like the world had seen before.With a top-secret recipe (hush hush!) and a one-of-a-kind baking method, MyCookieDough was born. Our cookie dough is freshly baked, with a soft gooey consistency that makes the taste buds squeal in delight.2014 our Cardiff store was born, shortly followed by stores in Birmingham, Newcastle Upon Tyne, Leeds, Liverpool, Manchester, Westfield Stratford, Westfield White City in the UK and now we are going international.Do you have what it takes to join our MCD family? We are an innovative and growing company who is looking for a skilled and enthusiastic Kitchen Manager.As a Kitchen manager, directly responsible for all kitchen functions including food purchasing, preparation and maintenance of quality standards; sanitation and cleanliness; training of employees in methods of cooking, preparation, plate presentation, portion and cost control and sanitation and cleanliness.IDEAL CANDIDATES WILL NEED TO SHOW THE FOLLOWING:&#9679; Self-motivated.&#9679; Have a good work ethic and supports our brand.&#9679; A passion for delivering the best customer service to our customers.&#9679; A positive can-do attitude.&#9679; Thriving in a busy environment&#9679; Enjoy working with people&#9679; Ability to work well under pressure&#9679; Fully flexible.&#9679; Available on weekends for working.&#9679; Clear communication&#9679; Ability to multitask&#9679; Ability to see the bigger picture&#9679; Truly passionate about food&#9679; Energetic &amp; personable&#9679; Great organisational skills&#9679; Open to learn&#9679; A team playerROLE AND RESPONSIBILITIES: &#9679; Ensure that all food and products are consistently prepared and served according to the restaurant&rsquo;s recipes, portioning, cooking and serving standards.&#9679; Make employment and termination decisions including interviewing, hiring, evaluating and disciplining kitchen personnel as appropriate.&#9679; Provide orientation of company and department rules, policies and procedures and oversee training of new kitchen employees.&#9679; Fill in where needed to ensure guest service standards and efficient operations.&#9679; Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.&#9679; Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant&rsquo;s preventative maintenance programs.&#9679; Work with cafe manager to plan and price menu items. Establish portion sizes and prepare standard recipe cards for all new menu items.&#9679; Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition and deliveries are performed in accordance with the restaurant&rsquo;s receiving policies and procedures.&#9679; Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures.&#9679; Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.&#9679; Oversee the training of kitchen personnel in safe operation of all kitchen equipment and utensils.&#9679; Responsible for training kitchen personnel in cleanliness and sanitation practices.&#9679; Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas.&#9679; Check and maintain proper food holding and refrigeration temperature control points.&#9679; Provide safety training in first aid, CPR, lifting and carrying objects and handling hazard&#9679; Leading the team to success, instilling our core values.&#9679; Support your team during busy times.&#9679; You can always expect to have 48 hours on full time hours.&#9679; Free uniform provided.&#9679; Salary based on the experienceJob Types: Full-time, PermanentPay: QAR6,000.00 - QAR7,000.00 per monthAbility to commute/relocate:<ul><li>Doha: Reliably commute or planning to relocate before starting work (Preferred)</li></ul>Experience:<ul><li>Kitchen Managerial: 4 years (Required)</li></ul>Language:<ul><li>English well (Required)</li></ul>

Kitchen Manager/Head Chef

Kempinski Hotel

Oversee and manage the complete breakfast kitchen operation and staff. This includes ensuring efficient service flow, maintaining high quality standards, and providing leadership.
<ul>
 <li>Prepare in advance food, material and equipment needed for the service.</li>
 <li>Cook and serve dishes according to the restaurant s menu.</li>
 <li>Monitor and order ingredients, supplies and equipment</li>
 <li>Assemble and prepare ingredients for menu items.</li>
 <li>Prepare simple food items. mis-en-place</li>
 <li>Provide direction to the Kitchen helpers, including Commis, Cooks, Kitchen Attendants and Stewards.</li>
 <li>Conducting on the job training in accordance with the departmental standards and procedures and maintaining a record of progress for each staff member.</li>
 <li>Recycle where-ever possible and enforce cost saving measures to staff.</li>
 <li>Assist with checking, receiving and storing of goods.</li>
 <li>Maintain storage areas.</li>
 <li>Assist with organizing special events and special food promotions.</li>
 <li>Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends and make recommendations for appropriate adjustments to kitchen operations accordingly.</li>
 <li>Maintain a hygienic kitchen and personal hygiene.</li>
 <li>Assist in training needs analysis of Kitchen staff and ensure training programs are designed and implemented to meet needs.</li>
 <li>Provide input for probation and formal performance appraisal discussions in line with company guidelines.</li>
 <li>Demonstrate Awareness of OH&amp;S policies and procedures and ensure all procedures are conducted safely and within OH&amp;S guidelines and ensure your direct reports do the same</li>
 <li>Be aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures.</li>
 <li>Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly.</li>
</ul>

Sous Chef (Breakfast)

Chain Blue Restaurant

Chain Blue is a fast-growing restaurant brand known for quality, consistency, and excellent customer experience. We are looking for a skilled and dependable Head Chef &amp; Kitchen Manager to lead our kitchen operations, maintain high food standards, and manage the kitchen from A to Z.Role OverviewThe Head Chef &amp; Kitchen Manager will be responsible for all cooking and food preparation, managing kitchen staff, maintaining cleanliness, and handling inventory and ordering. This role requires strong leadership, excellent cooking skills, and the ability to maintain smooth daily operations.Key ResponsibilitiesCooking &amp; Food Preparation<ul><li>Prepare and cook all menu items to high quality and consistency.</li><li>Oversee food prep and ensure proper portioning and presentation.</li><li>Maintain excellent taste, hygiene, and standards at all times.</li></ul>Kitchen Management<ul><li>Supervise and train kitchen helpers and prep staff.</li><li>Assign daily tasks and ensure smooth workflow.</li><li>Maintain cleanliness, hygiene, and safety standards in the kitchen.</li><li>Ensure all equipment is properly maintained.</li></ul>Inventory &amp; Ordering<ul><li>Track daily stock levels and usage.</li><li>Place orders for ingredients and supplies.</li><li>Prevent wastage and manage food cost efficiently.</li><li>Receive and inspect deliveries.</li></ul>Menu &amp; Quality Control<ul><li>Assist in menu improvements and new dish development.</li><li>Ensure consistency in flavour, presentation, and speed of service.</li><li>Monitor food safety and comply with health regulations.</li></ul>Team Leadership<ul><li>Lead by example with professionalism and discipline.</li><li>Build a positive and efficient kitchen environment.</li><li>Schedule shifts for kitchen staff when needed.</li></ul>Qualifications &amp; Skills<ul><li>Proven experience as a Head Chef or Kitchen Manager.</li><li>Strong cooking and prep skills.</li><li>Knowledge of food safety and hygiene standards.</li><li>Good leadership and communication skills.</li><li>Ability to work under pressure and meet deadlines.</li><li>Organised and reliable.</li><li>Experience managing inventory and ordering supplies.</li></ul>Job Type: Full-timePay: QAR3,500.00 - QAR4,500.00 per monthApplication Question(s):<ul><li>Which restaurant did you work for?</li><li>Did you manage a kitchen before?</li></ul>Experience:<ul><li>Kitchen : 5 years (Preferred)</li></ul>Location:<ul><li>Doha (Required)</li></ul>

Head Chef and Kitchen Manager

Proper food company

Job Summary:We are looking for a passionate and experienced Warehouse Kitchen Supervisor with a strong foundation in Culinary Arts and expertise in Italian cuisine to lead our central kitchen operations. This role is ideal for someone who combines hands-on culinary skills with leadership and production management experience in a high-volume kitchen or food production warehouse.The successful candidate will be responsible for supervising kitchen staff, maintaining food quality standards, overseeing the preparation and dispatch of meals, and ensuring compliance with food safety and hygiene regulations.Key Responsibilities:<ul><li>Supervise and coordinate day-to-day activities in a warehouse kitchen setting focused on Italian cuisine</li><li>Lead and support a team of cooks and kitchen assistants, ensuring quality, consistency, and efficiency</li><li>Apply professional culinary arts techniques to ensure authentic taste, presentation, and portion control</li><li>Oversee batch cooking, food assembly, and timely dispatch to outlets or clients</li><li>Monitor kitchen hygiene, sanitation, and safety practices in compliance with HACCP and local food safety standards</li><li>Manage kitchen inventory, food costing, and coordinate with the procurement team</li><li>Train and mentor staff on cooking methods, kitchen safety, and standard operating procedures</li><li>Collaborate with chefs and management on menu development and production planning</li></ul>Requirements:<ul><li>Diploma or degree in Culinary Arts or a related field</li><li>Proven experience in a supervisory kitchen role, preferably in a warehouse or central kitchen</li><li>Expertise in Italian cuisine &ndash; both traditional and modern techniques</li><li>Strong leadership and communication skills</li><li>Familiarity with large-scale food production and inventory systems</li><li>Knowledge of food safety regulations (HACCP, ISO, etc.)</li><li>Flexibility to work shifts, weekends, and holidays as needed</li></ul>Job Type: Full-time

Warehouse Kitchen Supervisor (Italian)

Sunset Hospitality Group

Lead menu development by creating, recommending, and refining recipes to ensure consistent, high-quality dishes. Oversee food preparation and presentation, maintaining the highest culinary standards. Manage purchasing of food and kitchen supplies, optimizing inventory levels and controlling costs. Track food costs and implement strategies for cost-efficient operations without compromising quality. Supervise deliveries, ensuring proper storage and compliance with health regulations. Enforce food safety and HACCP standards across the kitchen. Coach, mentor, and lead kitchen staff, driving training, performance appraisals, and professional growth. Set and achieve departmental objectives while maintaining high staff morale and fostering a positive, motivated kitchen culture. Promote integrity, professionalism, and recognition of excellence within the team. Drive continuous improvement in kitchen operations, including cost management, quality, presentation, and culinary innovation. Perform additional duties as required to support Drift s culinary vision.

Executive Chef

Hamsun suites

Position Summary:We are seeking a dynamic and experienced Kitchen Head &ndash; Operations to lead and oversee all culinary operations of our kitchen. The ideal candidate must demonstrate strong leadership, quality control, and a deep understanding of kitchen management, food safety, and team coordination. The role demands a hands-on leader who can ensure consistent food quality, cost control, and smooth day-to-day operations.Key Responsibilities:<ul><li>Supervise and manage the daily operations of the kitchen, ensuring efficiency, cleanliness, and quality.</li><li>Lead and train the culinary team, including cooks, assistants, and support staff.</li><li>Monitor food preparation methods, portion sizes, and presentation of food to ensure high-quality standards.</li><li>Collaborate with F&amp;B/Cafe Manager to develop and update menus based on seasonality, customer feedback, and cost control.</li><li>Ensure strict adherence to food safety, hygiene, and cleanliness standards (HACCP, etc.).</li><li>Monitor and manage kitchen inventory, stock rotation, and waste control.</li><li>Maintain cost controls and budget targets related to food cost, labor, and waste.</li><li>Handle kitchen staff scheduling, task delegation, and performance evaluation.</li><li>Coordinate with procurement/supply chain for timely ordering of fresh and quality ingredients.</li><li>Troubleshoot any issues related to kitchen operations, staffing, or equipment.</li><li>Conduct regular training and development sessions for kitchen staff to improve skills and efficiency.</li></ul>Requirements:<ul><li>Proven experience (3+ years) as Kitchen Head, Sous Chef, or similar leadership role in culinary operations.</li><li>Strong knowledge of food safety regulations, kitchen equipment, and SOPs.</li><li>Excellent leadership, communication, and problem-solving skills.</li><li>Ability to manage stress and work under pressure in a fast-paced kitchen environment.</li><li>Culinary diploma or degree is preferred.</li></ul>Preferred Skills:<ul><li>Cost and inventory management</li><li>Recipe development and standardization</li><li>Team building and staff training</li><li>Time management and multitasking</li><li>Hands-on approach to leadership</li></ul>Timings: Rotational shift timings and working days. Compensation: Salary+benefits.Job Type: Full-timePay: Rs35,000.00 - Rs50,000.00 per monthWork Location: In person

Kitchen Head – Operations (Males Only)

Wisam Co

Job Summary:We are seeking a visionary and highly skilled Executive Chef to lead and manage the culinary operations of our caf&eacute; and fine dining restaurant. The Executive Chef will be responsible for menu development, kitchen leadership, food quality, cost control, team training, and maintaining the highest standards of hygiene and presentation across both concepts.Key Responsibilities:Culinary Leadership &amp; Creativity<ul><li>Develop and implement diverse menus for both caf&eacute; and fine dining, focusing on innovation, seasonality, and customer preferences.</li><li>Oversee food preparation and ensure excellence in taste, presentation, and consistency.</li><li>Lead food tastings, trials, and product development for new dishes and seasonal updates.</li><li>Ensure both caf&eacute;-style casual offerings and elevated fine dining dishes meet brand standards.</li></ul>Kitchen Management<ul><li>Supervise all kitchen operations across caf&eacute; and fine dining, ensuring smooth coordination between teams.</li><li>Manage kitchen scheduling, staffing, and task assignments.</li><li>Monitor daily operations to ensure timely service and quality output.</li></ul>Team Development<ul><li>Train, mentor, and motivate kitchen staff to uphold high culinary standards.</li><li>Conduct regular performance evaluations and support career growth within the team.</li></ul>Cost &amp; Inventory Control<ul><li>Monitor food cost, labor cost, and portion control.</li><li>Maintain accurate inventory and manage supplier relationships.</li><li>Ensure efficient ordering, storage, and usage of ingredients to minimize waste.</li></ul>Hygiene &amp; Compliance<ul><li>Enforce strict hygiene, sanitation, and food safety procedures (HACCP compliance).</li><li>Ensure full compliance with local health and safety regulations.</li></ul>Collaboration &amp; Reporting<ul><li>Work closely with the front-of-house team to ensure a seamless guest experience.</li><li>Collaborate with marketing on promotions, seasonal specials, and events.</li><li>Report regularly to upper management on kitchen performance, costs, and needs.</li></ul>Qualifications &amp; Skills:<ul><li>Minimum 10 - 15 years of experience as an Executive Chef or Senior Sous Chef in a high-quality caf&eacute; and/or fine dining environment.</li><li>Proven ability to lead diverse culinary teams and manage multi-concept operations.</li><li>Strong knowledge of international cuisines, modern plating, and contemporary food trends.</li><li>Experience with caf&eacute;-style menus ( breakfast, brunch, light meals) and fine dining tasting menus.</li><li>Excellent leadership, organizational, and communication skills.</li><li>Strong understanding of food costing, inventory, and kitchen financials.</li><li>Skilled in training, mentoring, and developing kitchen staff.</li><li>Familiarity with kitchen management software and POS systems.</li><li>Fluent in English; Arabic is a plus.</li></ul>Job Type: Full-timePay: From &#65020;8,000.00 per month

Executive Chef - Cafe & Fine Dining Restaurant ( Arab National )

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