Executive Chef – Indian Cuisine (Contract) Accommodation

Abroad Work; Doha; On-site; QAR 360,000 - 420,000; Full time

Benefits offered by this job

Accommodation provided

Job summary

Abroad Work in Doha is seeking an experienced Executive Chef specializing in Indian cuisine to lead our kitchen on a contract basis.

The ideal candidate has at least 5 years as an Executive Chef in a similar environment, strong leadership, and the ability to manage a team. Role includes menu development, cost control, staff training, and ensuring safety compliance, with accommodation provided.

Qualifications

• Minimum 5 years experience as an Executive Chef in Indian cuisine.
• Excellent knowledge of traditional Indian cooking techniques, spices, and flavors.
• Strong leadership with the ability to manage a team effectively.
• Ability to work under pressure in a fast-paced environment.
• Knowledge of food cost control measures and inventory management.
• Good communication skills to collaborate with other departments.
• Understand health, safety and sanitation guidelines in a kitchen setting.

Responsibilities

• Develop and execute creative menus featuring authentic Indian dishes.
• Ensure high quality and consistency of all food produced in the kitchen.
• Manage food costs by maintaining inventory levels and controlling waste.
• Train, lead, and motivate kitchen staff to maintain high standards.
• Collaborate with other departments to create special menus for events or promotions.
• Stay updated on current food trends and incorporate them into planning.
• Ensure compliance with health, safety, and sanitation guidelines.
• Oversee ordering of supplies and equipment for the kitchen.

Skills

Leadership

Communication

Working under pressure

Food cost control

Inventory management

Trends in cuisine

Health & safety

Job description

Abroad Work in Doha is seeking an experienced Executive Chef specializing in Indian cuisine to lead our kitchen on a contract basis.

The ideal candidate has at least 5 years as an Executive Chef in a similar environment, strong leadership, and the ability to manage a team. Role includes menu development, cost control, staff training, and ensuring safety compliance, with accommodation provided.