CHEF

Description

Summary: Chefs develop menus, lead kitchen staff, manage employee development, and ensure cost and quality control. Highlights: 1. Develop cohesive menus aligning with restaurant mission and budget 2. Lead and train kitchen staff, ensuring quality and safety standards 3. Manage inventory, equipment, and vendor relationships Chefs typically develop menus and lead other kitchen staff, such as line cooks, prep cooks and sous chefs. These tasks typically require management responsibilities, such as employee development and cost and quality control (QC). Common duties can include: * Developing a cohesive menu that aligns with the restaurant’s mission, such as sustainably sourced ingredients, and the operating budget * Hiring and training the kitchen staff team * Educating servers about the menu and handling special requests from customers, such as substitutes for gluten or dairy allergies * Maintaining an accurate inventory of ingredients and placing regular orders * Monitoring the condition of equipment and ordering maintenance and repairs * Inspecting food for quality standards before it leaves the kitchen * Sourcing, negotiating with and managing vendors, including food distributors * Ensuring the kitchen meets food safety standards and complies with local health codes Pay: From QAR1,500\.00 per month Work Location: In person