HEAD CHEF (QUICK SERVICE RESTAURANT)

Description

Summary: Responsible for overseeing all kitchen operations in a fast-paced QSR environment, ensuring food quality, consistency, and safety while managing staff and delivering an exceptional customer experience. Highlights: 1. Oversee all kitchen operations in a fast-paced QSR 2. Ensure food quality, consistency, and safety standards 3. Lead and train kitchen staff; manage inventory and costs Job Summary Responsible for overseeing all kitchen operations, ensuring food quality, consistency, food safety, and efficient production in a fast\-paced Quick Service Restaurant (QSR) environment. Role includes supervising kitchen staff, controlling food costs, maintaining inventory, developing recipes and SOPs, ensuring compliance with company standards, and delivering an exceptional customer experience through high\-quality food. Key Responsibilities * Manage the daily operations of the kitchen to ensure smooth and efficient service. * Ensure all food is prepared according to standardized recipes and presentation guidelines. * Maintain consistency in taste, portion sizes, and food quality across all shifts. * Monitor food preparation times to meet QSR service standards. * Coordinate with Operations and Store Managers to ensure seamless kitchen operations. * Implement and maintain HACCP and food safety standards. * Ensure compliance with local health, hygiene, and sanitation regulations. * Conduct routine quality checks on ingredients, preparation, and finished products. * Monitor food storage, labeling, and stock rotation (FIFO). * Train, coach, and supervise kitchen staff. * Prepare staff schedules to ensure adequate kitchen coverage. * Conduct performance evaluations and provide ongoing coaching. * Foster teamwork, discipline, and a positive work environment. * Monitor inventory levels and coordinate purchasing requirements. * Control food costs by minimizing waste and managing portion control. * Conduct regular stock counts and reconcile inventory variances. * Ensure proper receiving and storage of all food items. * Develop and improve menu items in collaboration with management. * Standardize recipes and maintain recipe costing. * Introduce new products while maintaining operational efficiency. * Ensure all kitchen equipment is properly maintained and operational. * Report equipment issues promptly and coordinate repairs. * Maintain cleanliness and organization throughout the kitchen. * Prepare daily, weekly, and monthly kitchen reports. * Monitor kitchen KPIs, including food cost, waste, productivity, and quality. * Ensure compliance with company policies and operational procedures. Qualifications * Diploma or Degree in Culinary Arts, Hospitality Management, or a related field is preferred. * Minimum of **5 years of culinary experience**, including **2–3 years in a Head Chef or Sous Chef role within a QSR or fast\-casual restaurant**. * Strong knowledge of food safety regulations and HACCP principles. * Experience managing high\-volume kitchen operations. * Proficiency in inventory management and food cost control. * Strong leadership, communication, and organizational skills. * Ability to work under pressure in a fast\-paced environment. * Flexibility to work weekends, holidays, and rotating shifts. Job Type: Full\-time Pay: QAR5,000\.00 \- QAR7,000\.00 per month Application Question(s): * Total experience as a Head Chef QSR? * What is your nationality? * Do you have valid food handling certificate? * How much is your expected salary? * You can join immediately? * Do you have a Car? Work Location: In person