Executive Chef

Experience

10 - 16 Years

Job Location

Other - Qatar

Education

Diploma(Hotel Management), Bachelor of Hotel Management(Hotel Management)

Nationality

Any Nationality

Gender

Any

Benefits

Accomodation, Transportation, Food

Vacancy

1 Vacancy

Job Description
Roles & Responsibilities

Job Objective: Responsible for the planning, organizing, leading, directing the kitchen Operations ensure that the and presentation of all food items and beverages to the highest possible standard of quality, within the agreed cost level and in adequate quantity. Also responsible for menu preparation, costing and proper training, supervision and management of all staffs under his responsibility.

Job Location - Inside Raslaffan

Job Duties & Responsibilities :

Manage the preparation, presentation and service of all meals in a professional manner, providing delicious and well presented meals within budgetary constraints and maintaining quality and standard as per the specification of services and objectives given by the management.
Demonstrate excellence in all areas of preparation, presentation and service
Create and execute menu plans that align with the Catering concept and target audience.
Oversee food preparation and ensure that all dishes are prepared to the highest quality standards.
Manage and train kitchen staff, including chefs, cooks, and other kitchen workers.
Monitor food costs and inventory levels to ensure profitability and minimize waste.
Develop and maintain relationships with food suppliers and negotiate pricing and contracts.
Strictly control wastage and ensure compliance with cost control measures and techniques without compromising with quality.
Ensure compliance with health and safety regulations in the kitchen.
Stay updated on culinary trends and innovations to continually improve menu offerings.
Collaborate with the restaurant's management team to develop and implement business strategies.
Maintain a clean and organized kitchen environment.
Handle customer feedback and resolve any food-related issues in a timely manner.
Desired Candidate Profile
Bachelor's degree in culinary arts or a related field.
Minimum 10 years of experience as an Executive Chef in a high-volume Catering Company.
Certification in food safety and HACCP certificate.
Proven track record of menu development and culinary innovation.
Strong leadership and management skills, with the ability to motivate and inspire a team.
Excellent communication and interpersonal skills.
Detail-oriented and organized, with the ability to multitask and prioritize.
Knowledge of industry best practices and current culinary trends.
Ability to work under pressure and meet deadlines.