EXECUTIVE CHEF

Job summary

Kitchen and menu responsibilities

• Run day-to-day kitchen operations and implement company SOPs.
• Manage food production, preparation, cooking, plating, and quality.
• Develop dishes and menus, approve dishes for menu inclusion, and optimize menus for profitability.
• Oversee inventory and purchasing, set PAR levels, monitor stocks, and place timely orders.
• Handle guest queries and complaints with management and log issues for improvement.
• Train and support kitchen sections and develop chefs.
• Visit outlets to maintain consistency in operations, quality, and guest experience.

Operations and team responsibilities

• Ensure compliance with municipality and ministry requirements and food safety, hygiene, storage, and stock rotation rules.
• Support financial planning and budgeting; estimate staff workloads and compensation.
• Meet quarterly with restaurant head chefs to discuss menu and operational improvements.
• Send weekly rota schedules and maintain attendance records.
• Foster cooperation and respect among coworkers and follow organizational policies and procedures.

Qualifications and experience

• Culinary degree.
• 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, communication, organizational, and problem-solving skills.
• Knowledge of food safety, 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.
• Willingness to work flexible hours, including evenings, weekends, and holidays.

Schedule

• Full-time, permanent position with flexible hours that may include evenings, weekends, and holidays.

Compensation

• Pay is QAR 13,000–15,000 per month.

Workplace

• Work location is in person.