"Head Chef- North Indian Cuisine"

Overview

Job Title :

Head Chef (North Indian Cuisine) Years of Experience :

Minimum 5 Years Certifications :

HAAP or similar safety certificate mandatory Experience :

Should have Fine dining experience Location :

Candidate can be based anywhere, but should be willing to relocate to Qatar Goal of Function

The Head Chef (North-Indian Cuisine) will be responsible for the creation, preparation and presentation of food items on the menu of the restaurant. Main Duties

Design and create new menu items for approval of owner / management. Ordering ingredients and supplies for the restaurant Maintain inventory of usable ingredients and supplies Management of kitchen staff / helpers in efficient production of menu items Assist in hiring and training new kitchen staff to assist in the production of goods. Primary Tasks

Lead and manage all kitchen operations including food preparation, cooking, and plating. Design innovative, seasonal, and cost-effective menus in line with brand standards and customer expectations. Supervise, train, and motivate kitchen staff to ensure a productive and disciplined working environment. Monitor and control food cost, portion sizes, inventory, and wastage. Ensure strict adherence to food hygiene, safety, and sanitation standards. Collaborate with suppliers and manage inventory to maintain ingredient quality and availability. Implement effective kitchen scheduling to ensure smooth operations during peak and off-peak hours. Conduct regular performance reviews and provide constructive feedback to staff. Coordinate with front-of-house teams to ensure seamless service and customer satisfaction. Stay up to date with culinary trends and industry innovations. Design and improve the menu according to market needs. Oversee a team of junior cooks and other staff members as necessary. Provide personal attention to guests and take feedback as needed. Maintain up-to-date knowledge about the latest food trends and ingredients. Train team members, evaluate and develop plans for budgeting. Monitor stocks of food ingredients and make appropriate orders within budget. Maintain the quality of material and condition of equipment and devices used for cooking. Carry out administrative duties to maintain an efficient and clean workspace. Identify staffing needs and help recruit and train personnel. Employee Details

Employee Grade Level 4

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