Head Chef

2 weeks ago

Doha, Baladīyat ad Dawḩah, Qatar Enbat Holdings Full time

General Overview
This role is focused on overseeing, guiding and supporting all Evergreen outlets and its centralized kitchen.

As Evergreen grows, the Executive Chef will be involved in developing and launching the kitchen aspect of each new concept, while still being actively engaged with existing outlets to provide technical support to the teams.

It will be your responsibility to report and flag issues to senior management in a documented format.

Responsibilities
-
Quality Control

  • Checking on the quality of the food that is produced on the menus in each outlet.
  • Checking on the quality of the presentation of the food in each outlet.
  • Checking on the consistency of the products that are produced from the centralized kitchen.
  • Checking on the quality of the products that are produced from the centralized kitchen.
  • Checking on the packaging standards produced at the centralized kitchen.
  • Checking on the weight and sizes according to the standard procedures for all products.
-
Costs and Suppliers

  • Costing of every dish or product that is to be launched at the outlets and the centralized kitchen. This includes specials and events. The cost will then be sent to Operations who will devise a sale price and this will be signed off by senior management.
  • Sourcing new kitchen related suppliers including food ingredient sourcing and equipment; contacting them, following up with them, plus tracking progress and reporting to senior management.
  • Building relationships with existing kitchen related suppliers (ingredients and equipment) to be working on securing contracts, reduced costs and consistency of products received.
  • Work towards predefined financial targets to reduce operational spending on ingredients and other kitchen related items.
  • Checking the cost of raw materials on a regular basis and adjusting costing of recipes every quarter and informing to Operations of price changes of recipes so retail prices can be changed accordingly.
  • Reviewing, refining and developing recipes based on cost of ingredients.
    Menu Development Input
  • Working with the Sous Chef/ Senior Chef De Partie of each outlet to create a menu that is creative, nutritious, aligned with Evergreen ethos and cost effective.
  • Assisting the teams to develop ideas to fully realized menu items or products.
  • Develop products to be sold commercially in retail outlets and cafes.
    Team Training and Development
  • Working with teams to develop their skills and achieve the best of their abilities.
  • Leading by example, as a senior member of the team, it will be your responsibility to deal with different personalities and cultures to ensure the kitchen teams run smoothly.
  • Supporting the teams when they have questions and coaching them on work related issues.
  • Writing all job descriptions for positions in the kitchens.
  • Review and approve all requests for position changes, salary reviews and recruitment of all outlets. These requests will then be submitted to Operations for approval and sign off.
  • Responsible for reviewing and appraisal of all members of the team in the kitchens on set timelines 3 months on probation, 6 month and annual.
  • Providing a manual including detailed SOPs, recipes, training, procedures, for each outlet.
-
Planning with teams

  • In charge of executing a predefined quarterly plan for the kitchen teams in each outlets which will be results based.
  • Working with the teams according to a timeframe of tasks and actions to be able to achieve these goals.
    Reporting to Senior Management
  • Reporting to Operations Manager and Co-Founders each quarter based on the quarterly plan

Application Question(s):

  • What is your notice period?
  • What is your legal age?
  • What is your salary expectation?

Experience:

  • Head Chef diet restaurant: 5 years (preferred)

License/Certification:

  • QID (preferred)
  • Food Handling Certificate (preferred)

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