Head Chef & Sous Chef - Specialty Coffee & Restaurant
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Key skills for this role
About the Role
HUNDRED GROUP is hiring a Head Chef and Sous Chef for their specialty coffee and restaurant group in Dubai. The Head Chef oversees all kitchen operations across multiple branches, while the Sous Chef supports daily operations.
Key Skills for This Role
Responsibilities
- Head Chef: Lead menu development, recipe creation, and seasonal items
- Head Chef: Ensure consistent taste, presentation, and portioning across all branches
- Head Chef: Oversee daily kitchen operations across all branches
- Head Chef: Lead, train, and mentor kitchen teams
- Head Chef: Ensure full compliance with Qatar Municipality food safety regulations
- Head Chef: Manage food cost, portion control, and wastage reduction
- Sous Chef: Execute recipes according to standards
- Sous Chef: Supervise food preparation and ensure consistency during service
- Sous Chef: Manage daily prep lists and production schedules
- Sous Chef: Supervise kitchen staff during shifts
- Sous Chef: Enforce hygiene and sanitation protocols
- Sous Chef: Track daily consumption and report shortages
Requirements
- Head Chef: Minimum 5 7 years experience in kitchen leadership roles
- Head Chef: Strong background in café, casual dining, or specialty coffee food concepts
- Head Chef: Expertise in menu development and cost control
- Head Chef: Knowledge of Qatar food safety regulations
- Sous Chef: Minimum 3 5 years experience in kitchen operations
- Sous Chef: Strong cooking skills and ability to lead during service
- Sous Chef: Knowledge of food safety, hygiene, and kitchen standards
- Both: Strong leadership and communication skills
- Both: Ability to manage multi branch operations
- Both: High attention to detail and quality
- Both: Ability to work under pressure and during peak hours
Full Job Posting
Position Overview
- The Head Chef oversees all kitchen operations across multiple branches, ensuring consistent food quality, menu execution, cost control, and team performance.
- The Sous Chef supports the Head Chef in daily kitchen operations, supervises staff, ensures food quality, and manages production during service.
Key Duties & Responsibilities
- Head Chef: Lead menu development, recipe creation, and seasonal items.
- Head Chef: Ensure consistent taste, presentation, and portioning across all branches.
- Head Chef: Oversee daily kitchen operations across all branches.
- Head Chef: Lead, train, and mentor kitchen teams.
- Head Chef: Ensure full compliance with Qatar Municipality food safety regulations.
- Head Chef: Manage food cost, portion control, and wastage reduction.
- Sous Chef: Execute recipes according to standards.
- Sous Chef: Supervise food preparation and ensure consistency during service.
- Sous Chef: Manage daily prep lists and production schedules.
- Sous Chef: Supervise kitchen staff during shifts.
- Sous Chef: Enforce hygiene and sanitation protocols.
- Sous Chef: Track daily consumption and report shortages.
Workflow Process
- Daily: Review prep lists and production plans, conduct quality checks, supervise service, monitor hygiene, review stock levels.
- Weekly: Conduct kitchen audits, review food cost and wastage, hold training sessions, update prep plans.
- Monthly: Review menu performance, conduct staff evaluations, present kitchen performance report, plan seasonal items.
Targeted KPIs
- Quality KPIs: Food Quality Score 90%+, Recipe Compliance Rate 95%+, Customer Food Complaints <3% per month.
- Operational KPIs: On Time Order Completion 90%+, Prep Completion Accuracy 100% before service.
- Cost KPIs: Food Cost Percentage within approved budget, Inventory Variance <2%, Wastage Reduction 10 15% per quarter.
- Hygiene & Compliance KPIs: Hygiene Audit Score 90% minimum, Municipality Violations 0, Temperature Log Accuracy 100%.
- Team & Collaboration KPIs: Staff Training Completion 100%, Staff Retention Rate improved, Cross branch coordination score 90%+.
Minimum Qualifications
- Head Chef: Minimum 5 7 years experience in kitchen leadership roles.
- Head Chef: Strong background in café, casual dining, or specialty coffee food concepts.
- Head Chef: Expertise in menu development and cost control.
- Head Chef: Knowledge of Qatar food safety regulations.
- Sous Chef: Minimum 3 5 years experience in kitchen operations.
- Sous Chef: Strong cooking skills and ability to lead during service.
- Sous Chef: Knowledge of food safety, hygiene, and kitchen standards.
- Both: Strong leadership and communication skills.
- Both: Ability to manage multi branch operations.
- Both: High attention to detail and quality.
- Both: Ability to work under pressure and during peak hours.
Pay
- AED 3,039.74 AED 10,943.35 per month
Work Location
- In person
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