Seasonal Indian Cuisine Executive Chef: Lead & Create

Work standard; Al Ruwais; On-site; QAR 61,000 - 77,000; Full time

Benefits offered by this job

Bonuses based on performance

Job summary

Work standard is seeking an experienced Executive Chef specializing in Indian cuisine for a seasonal position in Ar-Ruwais, Qatar. The role oversees the preparation and presentation of authentic Indian dishes and leads kitchen staff to ensure high-quality outcomes for a seasonal restaurant.

The candidate should have at least five years of Executive Chef experience in Indian cuisine, strong knowledge of traditional techniques, and the ability to manage inventory, safety, and guest satisfaction.

Qualifications

• Minimum of 5 years experience as an Executive Chef specializing in Indian cuisine.
• Strong knowledge of traditional cooking techniques, ingredients, and spices used in Indian dishes.
• Ability to lead, train, and motivate a team of kitchen staff.
• Excellent time management skills with the ability to handle multiple tasks simultaneously.

Responsibilities

• Create and design menu items that showcase the diverse flavors of Indian cuisine.
• Train and supervise kitchen staff to ensure consistency and quality in food preparation.
• Manage inventory and ordering of ingredients to maintain freshness and minimize waste.
• Ensure compliance with all health and safety regulations in the kitchen.
• Collaborate with front-of-house staff to provide exceptional dining experiences for guests.
• Continuously research and develop new recipes to keep the menu fresh and exciting.

Skills

Leadership

Team training

Inventory management

Time management

Biometric passport travel

Indian cuisine expertise

Job description

Work standard is seeking an experienced Executive Chef specializing in Indian cuisine for a seasonal position in Ar-Ruwais, Qatar. The role oversees the preparation and presentation of authentic Indian dishes and leads kitchen staff to ensure high-quality outcomes for a seasonal restaurant.

The candidate should have at least five years of Executive Chef experience in Indian cuisine, strong knowledge of traditional techniques, and the ability to manage inventory, safety, and guest satisfaction.