Head Chef and Cooks and Kitchen Helpers

**Head Chef**:
JOB RESPONSIBILITIES:

- Plan, direct, and supervise the preparation of à la carte diet meals and bulk membership meals, ensuring high standards of food quality and presentation. Lead the kitchen team in producing fresh, nutritious meals tailored to dietary needs.
- Work closely with the Dietitian to develop and update menus that meet the dietary requirements of customers, ensuring variety and balance in both daily à la carte options and membership meal plans.
- Monitor food production and ensure dishes meet the restaurant’s standards for taste, presentation, and portion control. Ensure all meals are prepared according to customer specifications, particularly for dietary restrictions.
- Oversee the preparation of daily bulk membership meals, ensuring they are portioned, packaged, and labeled accurately for next-day delivery. Coordinate with the kitchen team to ensure timely preparation and packing of all orders.
- Manage inventory levels, including monitoring minimum and maximum stock levels, and place orders with suppliers as needed. Prepare and approve Local Purchase Orders (LPOs) for ingredients and supplies, ensuring timely replenishment.
- Maintain a high level of cleanliness in the kitchen, ensuring compliance with food safety standards. Oversee sanitation practices to ensure all staff follow health regulations and maintain a clean and safe kitchen environment.
- Supervise kitchen staff, including the Assistant Chef, Pastry Chef, Butcher, and Salad Chef. Train and mentor new team members, fostering a culture of continuous improvement and teamwork. Assign daily tasks and manage kitchen staff schedules.
- Monitor food and labor costs, implementing strategies to optimize efficiency and reduce waste. Work with the Restaurant Manager to develop cost-saving measures while maintaining high food quality standards.
- Meet with customers to discuss special dietary needs, event menus, and specific requests for catering. Ensure that all customer preferences are accurately implemented in meal preparation.
- Provide daily and weekly reports to the Restaurant Manager on kitchen operations, inventory levels, and any challenges faced. Coordinate closely with the Dietitian and other team members to align kitchen output with customer needs.
- Perform other duties as assigned by the Restaurant Manager to support the overall success of the restaurant.

AUTHORITIES:

- Responsible for managing stock levels, approving re-orders, and maintaining relationships with suppliers.
- Oversee all kitchen staff, assign tasks, and handle staff schedules, including approving leave requests.
- Ensure all dishes meet quality standards before serving or packing and address any discrepancies in food preparation.
- Authorized to sign internal requests related to kitchen operations, including LPOs, ingredient requests, and maintenance needs.

**Assistant Chef**

JOB RESPONSIBILITIES:

- Assist the Head Chef in preparing, cooking, and presenting dishes for both à la carte and membership meals.
- Follow recipes and instructions provided by the Head Chef and Dietitian to ensure consistency and adherence to dietary requirements.
- Assist in portioning and packaging membership meals, ensuring accuracy and timely preparation for delivery.
- Maintain cleanliness and organization of workstations, kitchen equipment, and storage areas.
- Monitor stock levels of ingredients, notify the Head Chef when supplies need replenishment, and assist in placing orders.
- Support the Head Chef in training new kitchen staff and demonstrating cooking techniques.
- Assist with receiving deliveries and verifying that items are in good condition.
- Ensure compliance with food safety standards and proper storage of ingredients.
- Assist in managing kitchen operations during peak hours or in the absence of the Head Chef.
- Perform other duties assigned from time to time by the Head Chef or Restaurant Manager.

AUTHORITIES:

- Assist in maintaining inventory and recommending reorders when stocks reach minimum levels.
- Oversee specific cooking stations as directed by the Head Chef.
- Handle daily kitchen tasks and activities as assigned.
- Report any maintenance or operational issues to the Head Chef.

Pay: QAR3,000.00 - QAR7,000.00 per month