Executive Chef

QC+; Doha; On-site; QAR 180,000 - 280,000; Full time

Job summary

QC+ Doha seeks an Executive Chef to lead the kitchen team, drive menu development, and ensure peak food quality while keeping costs under control.

You will work with the General Manager to identify priorities, supervise inventory and supplier relations, and enforce company policies and best practices in a high-volume setting.

The role requires 6+ years as Head Chef and strong IT skills (Word, Excel, PowerPoint, ERP) to support operations.

Qualifications

• Associate’s degree in Culinary Arts.
• Proven experience as an Executive Chef or similar role in a high-volume culinary establishment.
• A minimum of 6 years relevant experience as a Head Chef.
• Well-developed computing skills, including MS Word, Excel, PowerPoint, and ERP.

Responsibilities

• Lead kitchen staff to achieve the highest standards of food production, taste and quality.
• Plan and implement menu changes in consultation with the Hospitality team and General Manager.
• Control food costs, portion control, and stock within budget; supervise inventory and pricing data.
• Supervise and approve all purchases; manage relationships with external suppliers for cost control.
• Maintain adherence to QC+ policies, procedures and systems; conduct regular audits of kitchen and storage areas.
• Motivate staff, provide coaching and feedback to meet goals, and delegate responsibilities.

Skills

Staff management

Menu planning

Quality control

IT literacy

Education

Associate’s degree in Culinary Arts

Tools

Microsoft Word

Excel

PowerPoint

ERP

Job description

The Executive Chef effectively manages and runs the kitchen team, guiding staff members and controlling food costs and portion sizes with the objective of achieving the highest standard of food production, taste, and quality.

Key Responsibilities:

Planning and Implementation

• Work with the General Manager of Hospitality to identify and establish medium- to short-term strategic priorities and targets in line with QC+ Enterprises’ policies and guidelines and ensure their successful execution.
• Implement initiatives that enable maximum output and fully contribute to the delivery of department goals.
• Execute policies and procedures review to identify areas of improvement within own function and recommend changes leading to best-practice operations.
• Plan and implement menu changes in consultation with the Hospitality team.
• Work with the kitchen team to develop menus and offers that reflect customer demand and expectations.
• Recommend and promote new menu ideas and special food events/special days.
• Instruct cooks and other workers in the preparation, cooking, garnishing, and presentation of food.
• Inspect supplies, equipment, and work areas to ensure conformance to established standards.
• Ensure food quality and quantity control through proper food rotation to eliminate any waste.
• Undertake regular audits of all areas within the kitchen and storage areas to ensure complete adherence to agreed upon policies.

Operational Management and Administrative Activities

• Control food costs by developing recipes with identified priced ingredients (within budget).
• Record and maintain accurate pricing data for all commodities on the unit stock sheets.
• Ensure that kitchen control procedures for food production, portion control, and stock management are fully implemented.
• Supervise and approve all inventory purchases in addition to keeping track and a record of all expenditures to maintain allocated budgets.
• Build working relationships with external food and beverage suppliers with the objective of cost control.
• Attend conferences, meetings, and seminars to remain abreast of industry trends and latest developments.
• Motivate staff and empower direct reports by providing the necessary tools and support required to meet goals.
• Establish clear directions, prioritize tasks, assign and delegate responsibility, monitor individual performance, provide regular feedback, and take prompt action where necessary.
• Build opportunities for staff members to suggest, participate in, and contribute to improvement, innovation, and knowledge-sharing initiatives.
• Provide guidance and ensure staff members comply with QC+ policies, processes, practices, and systems.

Qualifications:

• Associate's degree in Culinary Arts
• Proven experience as an Executive Chef or similar role in a high-volume culinary establishment
• A minimum of 6 years relevant experience as a Head Chef
• Well-developed computing skills, including the understanding of relevant IT products and software (Microsoft Word, Excel, PowerPoint, and ERP)