Head Chef & Sous Chef - Specialty Coffee & Restaurant

1. POSITION OVERVIEWHEAD CHEF

Sous Chef

Head Chef

• Lead menu development, recipe creation, and seasonal items.
• Ensure consistent taste, presentation, and portioning across all branches.
• Conduct regular tasting sessions and quality checks.

Sous Chef

• Execute recipes according to standards.
• Supervise food preparation and ensure consistency during service.
• Support quality checks and report deviations.

Head Chef

• Oversee daily kitchen operations across all branches.
• Implement production plans, batch preparation, and mise en place standards.
• Coordinate with Operations for workflow improvements.

Sous Chef

• Manage daily prep lists and production schedules.
• Ensure mise en place is completed before service.
• Monitor cooking processes and station readiness.

Head Chef

• Lead, train, and mentor kitchen teams.
• Conduct performance evaluations and skill assessments.
• Implement cross‑training programs for flexibility.

Sous Chef

• Supervise kitchen staff during shifts.
• Train new cooks and ensure SOP compliance.
• Support staff scheduling and task delegation.

Head Chef

• Ensure full compliance with Qatar Municipality food safety regulations.
• Maintain HACCP‑aligned documentation and hygiene standards.
• Conduct kitchen audits and corrective actions.

Sous Chef

• Enforce hygiene and sanitation protocols.
• Monitor temperature logs, storage, and cleanliness.
• Report any non‑compliance immediately.

Head Chef

• Manage food cost, portion control, and wastage reduction.
• Approve purchase requests and coordinate with Procurement.
• Monitor stock rotation (FIFO) and storage standards.

Sous Chef

• Track daily consumption and report shortages.
• Ensure proper storage and labeling.
• Support waste monitoring and reduction initiatives.

Head Chef

• Ensure uniform kitchen standards across all branches.
• Conduct branch visits and operational audits.
• Standardize recipes, plating, and production methods.

Sous Chef

• Support implementation of standards across branches.
• Assist in training teams during new branch openings or transitions.

3. WORKFLOW PROCESSDaily Workflow

• Review prep lists and production plans.
• Conduct quality checks before service.
• Supervise cooking, plating, and service flow.
• Monitor hygiene and station cleanliness.
• Review stock levels and place requests if needed.

Weekly Workflow

• Conduct kitchen audits across branches.
• Review food cost, wastage, and consumption reports.
• Hold training sessions for kitchen staff.
• Update prep plans based on sales trends.

Monthly Workflow

• Review menu performance and propose improvements.
• Conduct staff evaluations and skill assessments.
• Present kitchen performance report to management.
• Plan seasonal menu items and recipe updates.

4. TARGETED KPIsQuality 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**
• Kitchen Efficiency Score: **Improved month‑on‑month**

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 quarter‑on‑quarter**
• Cross‑branch coordination score: **90%+**

5. MINIMUM QUALIFICATIONSHead Chef

• Minimum **5–7 years** experience in kitchen leadership roles.
• Strong background in café, casual dining, or specialty coffee food concepts.
• Expertise in menu development and cost control.
• Knowledge of Qatar food safety regulations.

Sous Chef

• Minimum **3–5 years** experience in kitchen operations.
• Strong cooking skills and ability to lead during service.
• Knowledge of food safety, hygiene, and kitchen standards.

Both Roles

• Strong leadership and communication skills.
• Ability to manage multi‑branch operations.
• High attention to detail and quality.
• Ability to work under pressure and during peak hours.
• Pay: AED3,039.74 - AED10,943.35 per month