Lead Kitchen Chef — F&B Ops, Quality & Cost Control

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 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.