Chef De Cuisine - Indian Cuisine

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Job Description Kitchen Operations & Food Quality

Manage day-to-day kitchen operations, ensuring strict compliance with food safety, hygiene, and sanitation standards.

Assign specific duties to all kitchen staff and supervise their work to maintain smooth operations.

Ensure accurate recipe execution, portion control, costed yields, and consistent food production.

Oversee mise en place according to recipes and standards to minimize waste.

Conduct regular checks on food taste, temperature, and presentation to maintain quality.

Oversee kitchen stock, ordering, storage rotation (FIFO / FEFO), and ingredient usage.

Prevent use of contaminated products and ensure sick staff do not handle food.

Menu, Costing & Financial Responsibilities

Participate in creative menu planning and ensure all recipes are regularly reviewed and accurately costed.

Support analysis of monthly P&L statements and end-of-month results.

Help prepare budgets, forecasts, and cost-control measures.

Ensure strict adherence to purchasing procedures and cost‑efficient kitchen operations.

Review guest comments and feedback to continuously improve food quality and guest satisfaction.

Collaborate with F&B teams to create annual marketing plans for the outlet.

Team Leadership & Management

Provide leadership and guidance to junior sous chefs, CDPs, commis, and stewarding teams.

Recruit, interview, and select new kitchen staff when needed.

Deliver regular coaching, performance feedback, and counseling to team members.

Identify individual team strengths and areas for development, supporting growth and training.

Maintain a motivated and positive kitchen environment through communication and team meetings.

Manage staff scheduling, holiday planning, and ensure proper documentation according to hotel standards.

Contribute to succession planning by identifying and developing future leaders.

Collaboration, Communication & Compliance

Liaise with other departments such as F&B, engineering, security, finance, stewarding, and HR to ensure smooth internal operations.

Attend all required briefings, meetings, and training sessions.

Ensure all kitchens and related areas maintain excellent cleanliness and proper equipment conditions.

Uphold all safety, health, security, and loss‑control policies, including government regulations.

Ensure a safe working environment for all team members.

Key Challenges & Complexity

Maintain strict portion control and minimize waste to ensure strong food profitability.

Deliver consistent high‑quality products at all times without exceptions.

Ability to multitask and handle operational pressures effectively.

Stay updated on modern culinary trends, techniques, and industry standards.

Assess operational risks and maintain proactive solutions for kitchen efficiency.

Qualifications

Minimum of 8 to 10 years relevant experience in culinary management position.

Basic & local necessary food hygiene certificates.

Relevant culinary school or college diploma, preferred.

Strong working knowledge with computer, Microsoft office, procurement & requisition module.

Knowledge of labour laws and visa requirements in Doha.

Good reading, writing and oral proficiency in English language.

Ability to speak other languages & basic understanding of local languages will be an advantage.

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