Iranian Grill Chef (Central Kitchen)

• Authentic Grilling: Operate charcoal or gas grills and mangal equipment to cook traditional Persian kebabs (Koobideh, Jujeh, Barg, Chenjeh) to exact internal temperatures and standard recipes.
• Marination & Prep: Prepare traditional marinades using saffron, onions, citrus, and spices; weigh, portion, and marinate large batches of chicken, lamb, and beef for distribution.
• Central Kitchen Coordination: Coordinate with the broader production team to ensure timely bulk output, proper packaging, and staging for satellite outlets or delivery.
• Quality & Consistency: Maintain strict uniformity in taste, portion size, and presentation across all batches leaving the central facility.
• Hygiene & Safety: Follow HACCP and local food safety guidelines, ensuring proper temperature logs, safe equipment operation, and deep cleaning of the grill station.
• Inventory Monitoring: Track stock levels of meats, dry goods, and spices, reporting replenishment needs to the head chef or kitchen manager.

• Experience: Minimum 2 to 5 years working as a specialized Grill or Iranian/Persian Cuisine Chef, ideally within a high-volume or central kitchen environment.
• Culinary Knowledge: Deep expertise in Persian barbecue techniques, meat cuts, and traditional flavor profiles.
• Certifications: Valid food handling and safety certification.
• Physical Stamina: Ability to stand for long hours, work in a high-heat environment, and lift heavy stock boxes.
• Communication: Basic English or local language proficiency for team coordination.

Pay: QAR3,000.00 - QAR4,500.00 per month