Head Chef

3 days ago

Doha, Baladīyat ad Dawḩah, Qatar Management Solutions International (MSI) Full time 90,000 - 120,000 per year

Location

Doha, Qatar

Experience

Job Type

Recruitment

Job Description

Job Descriptions:

  • Design and plan menus that align with the restaurant's concept, seasonal ingredients, and customer preferences.

  • Lead, train, and schedule kitchen staff, ensuring they adhere to recipes, portion control, and hygiene standards.

  • Oversee food preparation and cooking, ensuring dishes are prepared to high-quality standards and meet presentation requirements.

  • Maintain high standards of food quality and consistency, conducting regular taste tests and making adjustments as needed.

  • Monitor kitchen expenses, track food costs, and work within budget constraints to maximize profitability.

  • Develop and implement the culinary vision and strategy for the establishment, aligning with the brand and market trends.

  • Create and innovate menus that reflect the concept, attract customers, and maximize profitability.

  • Oversee daily kitchen operations, including food preparation, plating, and service, ensuring efficiency and consistency.

  • Monitor and manage kitchen budgets, including food costs, labor costs, and operational expenses.

  • Maintain and enhance food quality and presentation, conducting regular quality checks and making improvements as needed.

  • Build and maintain relationships with suppliers, negotiate contracts, and source highquality ingredients.

  • Ensure adherence to all health and safety regulations, including sanitation and food safety standards.

Required Skills:

  • Proven experience as a Head Chef / Executive Chef or similar role in a high-volume restaurant.

  • Minimum 5 Years of Experiences in the same field

  • Culinary degree or equivalent experience preferred.

  • Strong leadership and communication skills.


• Ability to work in a fast-paced environment and manage multiple tasks efficiently.
• Knowledge of kitchen equipment, food safety standards, and best practices in culinary arts.

  • Proven track record in menu development, kitchen management, and cost control.

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