Kitchen Team Leader

2 weeks ago

Doha, Baladīyat ad Dawḩah, Qatar Sandwich Factory Full time

Job & Responsibilities:

Strategic Duties:

1. Create and implement kitchen operational plans to ensure timely and efficient meal preparation and delivery.

2. Assist in developing innovative and appealing menu items that reflect the restaurant's brand and cater to customer preferences.

3. Ensure standardized recipes and cooking techniques are followed to maintain consistency in food quality and presentation.

4. Monitor sales data and customer feedback to identify opportunities for menu improvement and optimization.

5. Experiment with new ingredients and cooking techniques to keep the menu fresh and exciting.

6. Stay updated on culinary trends and market demands to enhance menu offerings and drive revenue growth.

7. Work with the marketing team to develop promotional strategies and culinary events, boosting brand visibility and customer engagement.

Operational Duties:

8.

Daily Operations:

Oversee the daily operations of the restaurant, including opening and closing procedures, inventory management, and cash handling.

9. Oversee inventory levels of ingredients and supplies to ensure adequate stock while minimizing waste and controlling costs.

10. Conduct regular inspections of food preparation processes and final dishes to maintain strict quality control and uphold food safety regulations.

11. Collaborate with procurement to source high-quality ingredients at competitive prices and minimize food waste.

12. Ensure compliance with food safety regulations, sanitation guidelines, and health department requirements.

13. Implement risk management protocols to ensure food safety and compliance with health regulations.

14. Monitor and address issues related to food quality and customer satisfaction to maintain brand integrity

Team Management:

15. Provide training and mentorship to kitchen staff on culinary techniques, menu execution, and food safety standards.

16. Work closely with the operations team to ensure efficient kitchen operations and effective communication between front-of-house and back-of-house staff.

KPIs:

Financial:

  • Sales Growth: Monthly and quarterly sales growth percentage, achievement of sales targets and goals.
  • Cost Management: Food cost percentage, and overall operating cost percentage relative to budget.
  • Marketing Support: Success rate of promotional campaigns (measured by sales lift), increase in customer footfall during promotional periods.
  • Inventory Control: Accuracy of inventory records, percentage of inventory shrinkage.

Customer:

  • Enhance customer experience.
  • Positive customer feedback on menu items.
  • High guest satisfaction with food quality, taste, and presentation.

Internal Business Plan:
Optimize internal operations for sustainable growth.

  • Optimize internal operations for sustainable growth.
  • Quality control: Maintain food quality standards and adherence to health and safety regulations.
  • Kitchen efficiency: Monitor productivity, wastage rates, and staff utilization.
  • Successful menu innovation: Introduce and update menu items.
  • Inventory turnover ratio, stockout rate, waste percentage, and cost of goods sold (COGS).
  • Food quality inspection scores and compliance with food safety regulations.

Learning and Growth:
Foster growth and satisfaction through learning, retention, and industry engagement.

  • Staff Training: Number of training sessions conducted per quarter; staff competency levels as assessed through evaluations.
  • High employee training completion rate and skill improvement rate.
  • Positive customer satisfaction score related to food quality and service.
  • Adequate training hours per employee.
  • Low staff turnover rate.
  • Effective communication between frontofhouse and backofhouse staff.

Work Experience Requirements:

  • Proven experience in managing kitchen operations and teams.
  • Strong background in culinary arts and kitchen environments.
  • Expertise in menu development and adaptation.
  • Excellent food cost management skills.
  • Commitment to food safety and quality control.
  • Ability to collaborate with other departments.
  • Awareness of culinary trends and market demands.
  • Excellent communication and training abilities.
  • Creativity and innovation in culinary techniques.
  • Adaptability to changing circumstances and preferences.

Education Requirements:

  • High school diploma or equivalent qualification is required.
  • Food safety certification (e.g., level 3 HACCP) is preferred.

Pay:
QAR5, QAR5,500.00 per month

Experience:

Kitchen Team Lead: 3 years (required)

Language:

  • English (required)
Application Deadline: 25/06/2024

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