EXECUTIVE CHEF

Role summary

Kitchen and menu operations

• Runs daily kitchen operations and implements company standard operating procedures and policies.
• Manages food production, purchasing, inventory, preparation, cooking, and plating.
• Develops dishes, overhauls menus, approves dishes for menus, and optimizes menu profitability.
• Handles guest queries and complaints with management and logs issues for improvement.
• Supports and trains kitchen staff on menu knowledge, expectations, and development.
• Visits outlets to maintain consistent operations, quality, and guest experience.

Stock, compliance, and administration

• Sets PAR stock levels, monitors inventory, and places orders in a timely manner.
• Ensures compliance with cleanliness, food safety, hygiene, stock rotation, storage, temperature-control, and pest-control standards.
• Contributes to financial planning and budgeting and estimates staff workload and compensation.
• Holds quarterly meetings with Head Chefs, sends weekly rota schedules, maintains attendance records, and promotes respectful cooperation.

Qualifications and experience

• Requires a culinary degree and at least 15 years of experience as an Executive Chef or in a similar high-volume restaurant or hospitality role.
• Requires proficiency in menu planning, recipe development, and culinary techniques.
• Requires strong leadership, communication, organizational, and problem-solving skills.
• Requires knowledge of food safety, kitchen equipment, sanitation, and hygiene.
• Requires proficiency in inventory management and financial analysis, plus cost and labor management experience.
• Requires understanding of MS Office, restaurant management software, and POS programs.
• Requires willingness to work flexible hours, including evenings, weekends, and holidays.

Employment and schedule

• The role is full-time and permanent.
• Work location is in person.
• Pay is QAR 13,000–15,000 per month.