Kitchen Chef

Azadea Group; Doha; On-site; QAR 90,000 - 120,000; Full time

Job summary

Azadea Group in Doha, Qatar seeks a Kitchen Chef to organize and manage all aspects of food production to the highest professional standards. You will oversee sanitation, inventory, quality control, and production costs, while planning menus and training staff.

The role requires four to six years in F&B operations, with at least one year in a managerial capacity, and strong HACCP/Nutrition compliance knowledge. Join a brand-focused team in a fast-paced environment.

Qualifications

• Four to six years of experience in F&B operations or a similar role.
• One year of managerial experience.

Responsibilities

• Organize and manage all aspects of food production to the highest professional standards.
• Oversee sanitation in the production area, stocking, storage, quality control, and production costs.
• Assign weekly work schedules for all kitchen personnel to meet expectations while adhering to staffing guidelines and forecasted labor costs.
• Control and monitor monthly inventory by ensuring adherence to established measures, adjusting discrepancies, checking expiry dates.
• Monitor costs to minimize waste and implement control measures to achieve forecasted food and labor costs.
• Plan and research new aspects of brand products to meet or exceed sales targets and share findings with team members.
• Plan high-quality menu items to meet anticipated demand and ensure adherence to brand recipes.
• Ensure product and process compliance with HACCP/Nutrition standards, implement corrective actions and continuous improvements, monitor effectiveness.
• Supervise food production, maintain quality and hygiene, train team members, estimate workload, and maintain team harmony.
• Conduct regular inspections of kitchen equipment for cleanliness and functionality.
• Train all team members in work techniques and hygiene standards.

Skills

Cost control

HACCP knowledge

Team training

Quality control

Knife skills

Staff workload planning

Education

Technical degree in Hospitality Management

Job description

The Kitchen Chef is responsible for organizing and managing all aspects of

food production to the highest professional standards. He/she oversees

sanitation in the production area, stocking, storage, quality control, and

production costs.

Assign weekly work schedules for all kitchen personnel to meet

expectations while adhering to staffing guidelines and forecasted labor

costs.

• Control and monitor monthly inventory by ensuring adherence to established measures, adjusting discrepancies, checking expiry dates,
• Monitor costs to minimize waste and implement control measures to achieve forecasted food and labor costs.
• Assume full responsibility for the cost of all food items produced and oversee the proper storage and receipt of food items.
• Plan and research new aspects of brand products that could contribute to meeting or exceeding set sales targets and share findings with team members accordingly.
• Plan high-quality menu items to meet anticipated demand and ensure adherence to brand-specific recipes to maintain image and customer satisfaction.
• Ensure product and process compliance with company and HACCP/Nutrition standards, implement corrective actions and continuous improvement initiatives, and monitor their effectiveness
• Supervise food production, maintain high standards of quality and hygiene, demonstrate expert knife skills, and strive for continuous improvement to enhance the operation's image. Conduct regular inspections of kitchen equipment for cleanliness and functionality.
• Train all team members in work techniques and hygiene standards so they are able to deliver their roles to the expected standards, estimate staff’s workload and build harmony between the team.

Technical degree in Hospitality Management, or a related field.

General Experience:

Four to six years of experience in F&B Operations, or a similar role.

Managerial Experience

One year of experience in a managerial role.