Fast Food Chef

7 months ago

Doha, Qatar ALRABIA INVESTMENT Full time

Role and Responsibilities

A Chef is a culinary professional responsible for maintaining the smooth operation of the kitchen. They oversee various aspects, from ordering ingredients and managing inventory to ensuring cleanliness throughout the kitchen. Their role is crucial in supporting and ensuring the kitchen is well-prepared to create dishes for customers.

The Chef should be fast learner, able to create new dishes that suit the concept in addition should be familiar with making Karak and Chapati

**Responsibilities**:

- Kitchen Leadership: leading and managing the kitchen team. The Sous Chef is responsible for overseeing kitchen operations in the absence of the Head Chef. Ensure timely kitchen operations.
- Menu Execution: Ensuring that dishes are prepared and presented according to the established standards, Following proper allergen protocol.
- Scheduling: Assisting in creating kitchen schedules, ensuring adequate staffing levels during peak hours, and managing labor costs effectively.
- Manage the kitchen team when the Head Chef is absent.
- Maintain clean workstations and comply with food safety standards.
- Adherence to Hygiene and Safety Standards: Enforcing and maintaining strict hygiene and safety standards in the kitchen, including proper food handling, storage, and cleanliness.
- Quality Control: Monitoring the quality of ingredients and finished dishes to ensure consistency and adherence to the restaurant's standards. Providing feedback and coaching to kitchen staff.
- Staff Supervision and Training: Managing and supervising kitchen staff, including Chefs de Partie and other line cooks. Providing training, guidance, and performance evaluations.
- Collaboration with Front of House: Working closely with the front-of-house staff, including servers and managers, to ensure smooth communication and coordination between the kitchen and the dining area.
- Problem Solving: Addressing any issues or challenges that arise during service, such as equipment malfunctions, delays, or changes in customer preferences and employee issues.
- Inventory Management: Overseeing inventory control, including ordering, and monitoring the use of ingredients. Minimizing waste and controlling costs while maintaining quality.
- Cost Control: Collaborating with the management to control food and labor costs, contributing to the financial success of the restaurant.
- Monitor, record, and, if necessary, order inventory supplies.
- Provide guidance to junior kitchen staff, including tasks like line cooking, food preparation, and dish plating.
- Effectively resolve any issues that arise and take control of problematic situations.

Requirements and Skills:

- Strong knowledge of cooking methods, kitchen equipment, and best practices.
- Proficiency in restaurant software programs.
- Team-oriented with exceptional leadership abilities.
- Excellent communication and interpersonal skills.
- Proficient in determining food inventory needs, stocking, and ordering.
- Responsible for ensuring kitchen compliance with sanitary and food safety guidelines.
- Familiarity with Control of Substances Hazardous to Health Regulations and chemical safety.

**Experience**:

- server: 1 year (required)

**Language**:

- English and Arabic (required)

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