Executive Chef - Indian Cuisine: Lead Menu & Kitchen Ops

Jing Hau; Lusail; On-site; QAR 52,000 - 70,000; Full time

Benefits offered by this job

Free visa

Ticket

Accommodation

Transportation

Job summary

Jing Hau in Lusail, Qatar, seeks an experienced Executive Chef specialized in Indian cuisine to lead our kitchen and ensure top-quality food and presentation in a high-volume operation.

The role requires 5+ years as an Executive Chef, strong leadership, hands-on supervision of staff, menu development, cost control, and adherence to health and safety standards. The position offers a competitive salary and an international working environment.

Qualifications

• Minimum 5 years of experience as an Executive Chef in a high-volume restaurant or hotel setting.
• Expertise in Indian cuisine is essential; knowledge of other cuisines is a plus.
• Strong leadership and ability to motivate and train a diverse team.
• Excellent time management and organizational skills.
• Ability to work under pressure in a fast-paced environment.
• Knowledge of food cost control measures and budgeting processes.

Responsibilities

• Develop and implement menus for our Indian restaurant, considering seasonal availability and customer preferences.
• Supervise and train kitchen staff on proper food preparation techniques, portion control, and sanitation guidelines.
• Monitor inventory levels and place orders for ingredients and supplies.
• Maintain high standards of food quality, consistency, and presentation.
• Ensure compliance with health and safety regulations.
• Collaborate with management to develop new dishes and specials.
• Create schedules for kitchen staff to ensure adequate coverage during peak hours.
• Handle customer complaints or concerns related to food quality or service.

Skills

Indian cuisine

Leadership

Time management

Food cost control

Budgeting

Staff training

Job description

Jing Hau in Lusail, Qatar, seeks an experienced Executive Chef specialized in Indian cuisine to lead our kitchen and ensure top-quality food and presentation in a high-volume operation.

The role requires 5+ years as an Executive Chef, strong leadership, hands-on supervision of staff, menu development, cost control, and adherence to health and safety standards. The position offers a competitive salary and an international working environment.