Head Chef

QC+; Doha; On-site; QAR 180,000 - 260,000; Full time

Job summary

QC+ Enterprises is seeking a Head Chef to lead the kitchen team, manage food quality, and drive cost-efficient operations. The role focuses on menu development, staff leadership, and ensuring adherence to HACCP standards.

Responsibilities include planning through to execution, supervising cooks, and maintaining strong supplier relations to deliver exceptional dining experiences in a Michelin Star or fine dining environment.

Qualifications

• Degree in hospitality, F&B, or relevant discipline.
• 6-8 years of relevant experience in a Michelin Star or fine dining setting.
• At least 4 years of experience in hospitality or a similar role.
• Strong IT skills including Word, Excel, and PowerPoint.

Responsibilities

• Guide kitchen staff to achieve high standards of food quality and presentation.
• Develop menus and offers reflecting customer demand and seasonal trends.
• Control food costs and portions in line with budget and HACCP requirements.
• Instruct cooks and other staff in preparation, cooking, garnish, and presentation of food.
• Supervise inventory, stock management, and supplier relationships.

Skills

Staff management

Cost control

Menu planning

Computing skills

Education

Degree in hospitality or F&B

Tools

Microsoft Word

Microsoft Excel

PowerPoint

Job description

The Head Chef effectively manages and runs the kitchen team through guiding staff members, 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 line supervisor 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.
• Plan and execute the 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 Executive Chef.
• 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 the agreed-upon policies.
• Supervise and maintain HACCP for all the food supplies with the Hygiene Manager.

Operational Management and Administrative Activities

• Control food costs though 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 inventory purchases in addition to keeping track and a record of all stock.
• 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 that staff members comply with QC+ Enterprises’ policies, processes, practices, and systems.

Qualifications:

• Degree in hospitality, F&B, or relevant discipline
• A minimum of 6-8 years of relevant experience in a similar role in a Michelin Star or a fine dining restaurant
• At least 4 years of experience in hospitality or relevant position
• Well-developed computing skills, including understanding of relevant IT products and software (Microsoft Word, Excel, and PowerPoint)