Indian Executive Chef: Lead High-Volume Kitchen in Doha

Work standard; Qatar; On-site; QAR 55,000 - 66,000; Full time

Benefits offered by this job

Visa sponsorship

Full-time employment

Job summary

Work standard in Doha seeks an experienced Indian Executive Chef to lead our kitchen and craft innovative menus that celebrate Indian flavors. You will head all kitchen operations, ensure high standards of quality, presentation, and service, and manage a diverse team.

Responsibilities include menu planning, cost control, staff training, staying abreast of trends, maintaining cleanliness and safety, and collaborating with other departments for events.

Qualifications

• Proven experience as an Executive Chef or similar role in a high-volume restaurant or hotel.
• In-depth knowledge of Indian cuisine and cooking techniques.
• Strong leadership skills with the ability to motivate and train a diverse team.
• Excellent organizational abilities with attention to detail.
• Ability to work under pressure in a fast-paced environment.
• Valid work permit or ability to obtain one in Qatar.

Responsibilities

• Develop and oversee all aspects of kitchen operations, including menu planning, food preparation, inventory management, and cost control.
• Train and manage kitchen staff to ensure efficient operations and consistent quality.
• Stay updated on current food trends and incorporate new techniques and ingredients into menu offerings.
• Maintain a clean, organized, and safe working environment in the kitchen.
• Adhere to all health and safety regulations.
• Collaborate with other departments to plan special events or promotions.

Skills

Leadership

Indian cuisine knowledge

Cooking techniques

Organization

Working under pressure

Staff training

Job description

Work standard in Doha seeks an experienced Indian Executive Chef to lead our kitchen and craft innovative menus that celebrate Indian flavors. You will head all kitchen operations, ensure high standards of quality, presentation, and service, and manage a diverse team.

Responsibilities include menu planning, cost control, staff training, staying abreast of trends, maintaining cleanliness and safety, and collaborating with other departments for events.