Chef De Cuisine Indian Cuisine

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 :

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

Remote Work :

No

Employment Type :

Full-time