EXECUTIVE CHEF

Role overview

Kitchen and menu responsibilities

• Run the kitchen day to day and implement company SOPs and policies.
• Manage and systemize food production, purchasing, inventory, preparation, cooking, and plating.
• Develop dishes, overhaul menus, approve dishes before menu inclusion, and engineer menus to improve profitability.
• Maintain efficient kitchen production and high-quality dishes.
• Handle guest queries and complaints with management and log them for continual improvement.
• Train kitchen sections in menu knowledge, role expectations, and future development.
• Visit outlets to maintain consistency in operations, quality standards, and guest experience.

People, stock, and compliance

• Set PAR inventory levels, monitor stock, and place timely orders.
• Ensure compliance with municipal standards, ministry requirements, and company policies.
• Ensure staff follow rules for hygiene, stock rotation, dating, storage, refrigerator temperatures, pest control, faulty-equipment reporting, notifiable-disease reporting, and absence reporting.
• Help with financial planning and budgeting; estimate staff workload and compensation.
• 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; perform other assigned duties.

Qualifications and experience

• Culinary degree.
• At least 15 years of proven experience as an Executive Chef or similar role in a high-volume restaurant or hospitality setting.
• Proficiency in menu planning, recipes, 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.

Schedule

• Willingness to work flexible hours, including evenings, weekends, and holidays.

Employment and pay

• Job type is full-time and permanent.
• Pay is QAR 13,000 to QAR 15,000 per month.

Workplace

• Work location is in person.