EXECUTIVE CHEF
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Key skills for this role
Role Overview
Lead all culinary activities within the company and maintain high standards of food quality, presentation, and innovation.
Manage kitchen teams and deliver an outstanding dining experience to guests.
Key Skills for This Role
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Job Summary
Lead all culinary activities within the company and maintain high standards of food quality, presentation, and innovation.
Manage kitchen teams and deliver an outstanding dining experience to guests.
Kitchen and Culinary Operations
- Run the kitchen day to day under the General Manager or Food and Beverage Director.
- Implement company standard operating procedures.
- Manage food production, inventory, and purchasing.
- Oversee food preparation, cooking, plating, and overall kitchen operations.
- Develop new dishes, overhaul menus, and approve dishes before menu launch.
- Analyze menus strategically and optimize them for profitability.
People and Outlet Management
- Handle guest queries and complaints with management and log issues for continual improvement.
- Train kitchen sections on menu knowledge, role expectations, and future development.
- Visit outlet restaurants to ensure consistent operations, quality standards, and guest experience.
- Hold at least quarterly meetings with each restaurant's Head Chef to discuss menu and operational improvements.
- Send weekly rota schedules and maintain attendance records.
- Foster cooperation and respect among coworkers.
Compliance and Administration
- Comply with municipality and ministry cleanliness, organization, and food safety requirements.
- Ensure staff follow rules for hygiene, stock rotation, dating, storage, temperature control, pest control, faulty equipment, notifiable diseases, and absenteeism.
- Set PAR inventory levels, monitor stock, and place timely orders.
- Help with financial planning and budgeting and estimate staff workload and compensation.
- Observe and follow organizational policies and procedures.
Qualifications, Experience and Knowledge
- Culinary degree.
- At least 15 years of proven experience as an Executive Chef or similar role in a high-volume restaurant or hospitality environment.
- Proficiency in menu planning, recipe development, and culinary techniques.
- Strong leadership abilities to inspire and mentor kitchen staff.
- Excellent communication, organizational, and problem-solving skills.
- Knowledge of food safety standards, kitchen equipment, sanitation, and hygiene practices.
- Proficiency in inventory management and financial analysis.
- Experience with cost and labor management.
- Understanding of MS Office, restaurant management software, and POS systems.
- Willingness to work flexible hours, including evenings, weekends, and holidays.
Compensation
- Pay is QAR 13,000 to QAR 15,000 per month.
Workplace
- Work location is in person.
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