Head Chef

Key Duties & Responsibilities

1. Franchise Brand Standards & Compliance

• Ensure full compliance with international franchise brand standards, recipes, food preparation methods, and operational procedures.
• Implement and maintain the franchisor's kitchen operating manuals, Standard Operating Procedures (SOPs), and quality assurance requirements.
• Coordinate with international franchisors regarding kitchen standards, product specifications, new menu introductions, and operational updates.
• Prepare kitchen operations for franchise audits, brand inspections, and quality assessments.
• Ensure consistency in food quality, taste, presentation, and portion sizes across all assigned outlets.

2. Menu Development & Product Innovation

• Execute approved franchise menus according to international brand specifications.
• Coordinate with franchisors on new product launches, seasonal menus, and limited-time offers.
• Participate in product testing, recipe development, and menu optimization where permitted by franchise agreements.
• Evaluate new ingredients, food products, and preparation techniques while maintaining brand standards.
• Support menu engineering initiatives to improve profitability, product performance, and operational efficiency.

4. Food Cost Control & Profitability

• Monitor and control food costs, ingredient consumption, wastage, and kitchen expenses.
• Maintain accurate recipe costing, portion control, and yield management.
• Analyze food cost percentages and implement corrective measures to achieve approved budget targets.
• Work closely with Finance, Procurement, and Operations to identify cost-saving opportunities.
• Monitor inventory usage, stock rotation, and kitchen productivity to minimize operational losses.
• Support management in achieving brand-level profitability and food cost KPIs.

4. Food Safety, Hygiene & Quality Assurance

• Ensure compliance with HACCP principles, food safety regulations, and Qatar Ministry of Public Health requirements.
• Maintain strict standards for food storage, preparation, cooking, cooling, and holding temperatures.
• Ensure effective implementation of FIFO and FEFO stock rotation procedures.
• Conduct routine food safety inspections and ensure timely corrective action on audit findings.
• Maintain proper documentation for temperature monitoring, cleaning schedules, product expiry dates, and food safety records.
• Coordinate with the Food Safety & Quality Assurance Department to maintain consistent compliance across all outlets.

5. Kitchen Team Leadership & Development

• Lead, supervise, and develop kitchen teams, including Sous Chefs, Kitchen Supervisors, Cooks, and Kitchen Assistants.
• Conduct regular training on franchise recipes, food preparation techniques, kitchen procedures, and food safety standards.
• Evaluate kitchen staff performance and identify training and development requirements.
• Support recruitment, technical interviews, and selection of qualified culinary employees.
• Establish clear performance expectations and promote accountability, teamwork, and operational discipline.
• Develop succession plans for key kitchen positions.

6. New Franchise Openings & Pre-Opening Operations

• Participate in the pre-opening planning and operational setup of new international restaurant and café franchise brands.
• Coordinate kitchen layout, workflow design, equipment requirements, and operational readiness.
• Assist with kitchen equipment selection, testing, and commissioning.
• Develop kitchen staffing plans, training schedules, and opening checklists.
• Coordinate with international franchisor representatives during pre-opening training and operational assessments.
• Ensure that new outlets meet all franchise requirements before opening.

7. Procurement, Inventory & Supplier Coordination

• Coordinate with Supply Chain and Procurement to ensure the availability of approved ingredients and food products.
• Verify that purchased ingredients meet franchisor specifications and quality standards.
• Participate in supplier evaluations, product testing, and alternative ingredient assessments, subject to franchise approval.
• Monitor stock levels, ordering accuracy, inventory turnover, and product shelf life.
• Minimize wastage, overstocking, and unnecessary procurement costs.

8. Operational Performance & Reporting

• Monitor kitchen operational KPIs, including food cost, wastage, food quality, preparation time, and customer complaints.
• Investigate food-related customer complaints and implement corrective and preventive actions.
• Prepare regular reports on kitchen performance, audit findings, staff productivity, and operational improvements.
• Work closely with Operations Management to improve kitchen efficiency and customer satisfaction.
• Ensure timely implementation of management instructions and franchise operational updates.

Qualifications & Experience

Education:

• Diploma or Degree in Culinary Arts, Hospitality Management, or a related discipline.
• Professional culinary certification from a recognized institution is preferred.
• HACCP or recognized food safety certification is highly desirable.

Professional Experience:

• Minimum 8–10 years of professional culinary experience, including at least 3–5 years in a Head Chef, Executive Chef, or Multi-Unit Culinary Management position.
• Mandatory experience working with established international F&B franchise brands.
• Proven experience in restaurant and café concepts offering both food and coffee/beverage products.
• Strong exposure to multi-unit or multi-brand kitchen operations.
• Experience in international franchise pre-openings, kitchen setup, and brand launches is highly preferred.
• Experience working directly with international franchisors, implementing brand manuals, and participating in franchise audits.
• Previous experience in Qatar or the GCC hospitality market is an advantage.

Required Skills & Competencies:

• Strong understanding of international franchise kitchen operating standards.
• Excellent knowledge of food production, menu execution, and recipe standardization.
• Strong financial awareness, including food costing, budgeting, wastage control, and kitchen profitability.
• Advanced knowledge of HACCP, food safety, sanitation, and quality assurance.
• Proven ability to manage and train multicultural kitchen teams.
• Strong organizational, problem-solving, and leadership skills.
• Ability to manage multiple outlets and work under operational pressure.
• Good communication skills in English.
• Proficiency in Microsoft Excel, inventory systems, and restaurant POS/ERP systems is preferred.

Pay: QAR8,000.00 - QAR12,000.00 per month

Application Question(s):

• Do you have NOC?

Education:

• Diploma (Preferred)

Experience:

• restaurants & Cafe: 10 years (Required)

Language:

• English (Required)

Location:

• Doha (Required)

Willingness to travel:

• 50% (Preferred)

Work Location: In person