Job Summary

Our client, a British multinational catering company, is seeking an Executive Chef for one of its operations in Doha.


Job Description:
Main job duties and responsibilities:


•    Develop and design new recipes, ensuring unique flavors and high-quality ingredients.

•    Introduce new concepts and seasonal specials based on customer preferences and market trends.

•    Oversee day-to-day kitchen operations, ensuring smooth workflow and timely order execution.

•    Lead, train, and mentor kitchen staff, ensuring adherence to best practices and quality standards.

•    Implement and monitor food preparation procedures to maintain efficiency and minimize waste.

•    Maintain hygiene and sanitation standards in line with food safety regulations.

•    Monitor ingredient freshness, proper storage, and stock rotation.

•    Oversee inventory, ensuring timely ordering of supplies and maintaining stock levels.

•    Train kitchen staff in making techniques, including dough preparation, sauce making, and baking.

•    Ensure staff follows standard operating procedures and maintains high efficiency.

•    Ensure all ovens and kitchen equipment are properly maintained and in good working condition.

•    Monitor customer feedback and make necessary adjustments to improve taste and presentation.

•    Collaborate with front-of-house staff to ensure customer expectations are met.

•    Identify the developmental needs of kitchen staff and provide coaching, mentoring, and help them to improve their knowledge or skills.

•    Monitor food consumption to ensure customer satisfaction and minimum waste.

•    Deliver guidance and direction to subordinates, including setting performance standards and monitoring performance.

•    Demonstrate excellent food preparation practices, portion control and end-to-end food production.

•    Maintain high standards of health & safety at all times.

•    Perform any additional tasks that might be necessary for easier workflow, within the main frame of the job’s specialty.



Job Requirements:
Educational background and previous experience:


•    Bachelor’s degree in hospitality management or similar field.
•    Minimum 8 years of proven experience.
•    Exceptional knowledge of relevant food and health & safety regulations.


Knowledge and Functional Skills:


•    Good MS Office Applications knowledge.
•    Excellent communication and people skills.
•    Good organizational skills.
•    Attention to details.
•    Ability to develop unique recipes.
•    Time management and organization.
•    Teamwork skills.