Head Chef

Power International Holding (PIH); Qatar; On-site; QAR 180,000 - 300,000; Full time

Job summary

Power International Holding (PIH) seeks a Head Chef to lead kitchen operations, supervise the culinary team, and ensure the high standards of preparation and presentation for all dishes in a fast-paced Qatar restaurant.

You will drive menu development, recipe creation, and food costing to maximize profitability, manage inventory and storage, uphold health and safety standards, and collaborate with purchasing, stewarding, and service teams.

Qualifications

• Minimum 8 years of overall kitchen experience with 5 years in a similar role.
• GCC experience is a plus (2 years).
• Strong knowledge of culinary techniques, ingredients, and cuisines.

Responsibilities

• Oversee kitchen operations including food prep, cooking, and plating to ensure quality and consistency.
• Lead and manage the kitchen team with guidance, training, and supervision.
• Develop and update menus, recipes, portions, and plating techniques to control costs.

Skills

Culinary leadership

Menu development

Food costing

Inventory management

Food safety

Leadership

Job description

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The Head Chef in kitchen operations oversees and manages all aspects of culinary activities within a food establishment. They are responsible for leading and directing the kitchen team, ensuring the preparation, cooking, and presentation of dishes meet the highest standards of quality and consistency. Additionally, Head Chefs play a key role in menu development, recipe creation, and food costing, ensuring profitability and alignment with the restaurant's culinary concept. They also oversee inventory management, procurement of ingredients, and proper storage to minimize waste and maintain cost efficiency.

Job Responsibilities 1

Oversee all aspects of kitchen operations, including food preparation, cooking, and presentation, to ensure quality and consistency.

Lead and manage the kitchen team, including chefs, cooks, and kitchen assistants, by providing guidance, training, and supervision.

Develop and update menus in collaboration with management, ensuring variety, creativity, and alignment with culinary trends and customer preferences.

Create and standardize recipes, portion sizes, and plating techniques to maintain consistency and control food costs.

Monitor inventory levels of ingredients and supplies, and manage ordering and stock rotation to minimize waste and maintain freshness.

Maintain cleanliness, organization, and sanitation standards in the kitchen, adhering to food safety regulations and industry best practices.

Ensure compliance with health and safety regulations, conducting regular inspections and implementing corrective actions as needed.

Collaborate with other departments, such as purchasing, stewarding, and service, to coordinate operations and achieve business objectives.

Stay updated on industry trends, techniques, and innovations, and incorporate them into kitchen operations to enhance offerings and efficiency.

Foster a positive and collaborative work environment, promoting teamwork, communication, and professional development among kitchen staff.

Job Responsibilities 2

Additional Responsibilities 3

Job Knowledge & Skills

Extensive knowledge of culinary techniques, ingredients, and cuisines, along with proficiency in cooking and food preparation.

Strong leadership and management skills to effectively lead and motivate a kitchen team, delegate tasks, and maintain discipline.

Ability to create, plan, and execute menus that reflect culinary trends, customer preferences, and the restaurant's concept.

Understanding of food costing, budgeting, and inventory management to optimize profitability and control costs.

Thorough knowledge of food safety regulations and sanitation practices to ensure compliance and maintain a safe kitchen environment.

Job Experience

Minimum 8 year(s) working experience, 5 year(s) relevant working experience, 2 year (s) GCC is a plus