Kitchen Chef

Azadea Group; Doha; On-site; QAR 90,000 - 130,000; Full time

Job summary

The Kitchen Chef at Azadea Group is responsible for organizing and managing all aspects of food production to the highest professional standards while overseeing sanitation, stock, quality control, and production costs.

They assign weekly kitchen schedules, plan menus to meet demand, ensure HACCP compliance, train staff, inspect equipment, and drive cost control to minimize waste and meet brand targets.

Qualifications

• Four to six years of experience in F&B Operations or a similar role.
• One year of managerial experience in a kitchen setting.
• Technical degree in Hospitality Management or related field.

Responsibilities

• Control and monitor monthly inventory, adjust discrepancies and check expiry dates.
• Monitor costs to minimize waste and achieve forecasted food and labor costs.
• Oversee storage and receipt of food items and assume responsibility for food costs.
• Plan and research brand products to meet or exceed sales targets.
• Plan high-quality menu items to meet demand and follow brand recipes.
• Ensure HACCP/Nutrition standards compliance and drive continuous improvement.
• Supervise kitchen production, maintain quality and hygiene, inspect equipment.
• Train team members in techniques and hygiene, estimate workload and harmony.

Skills

Inventory management

Cost control

HACCP compliance

Staff training

Menu planning

Kitchen supervision

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.