| Job Location | Qatar |
| Education | Not Mentioned |
| Salary | Not Mentioned |
| Industry | Catering, Food Service, & Restaurant; Hospitality & Accomodation; Food & Beverage Production |
| Functional Area | Not Mentioned |
Purpose of Role:The executive chef attracts and retains staff, maintains a cooperative relationship withteam members, optimizes staff productivity, and serves as a replacement in teammembers absence. You will train staff to use new recipes, cooking techniques andequipment, and oversee cooks performing food preparation. You will oversee thedelivery of food supplies, prepare special dishes, and supervise overall kitchenoperations during dinner service.To ensure success you will ensure your team delivers high-quality, cost-effective dishespromptly. Top candidates are creative, service-oriented, and level-headed.Duties and Responsibilities: Ensuring promptness, freshness, and quality of dishes. Coordinating cooks tasks. Implementing hygiene policies and examining equipment for cleanliness. Designing new recipes, planning menus, and selecting plate presentations. Reviewing staffing levels to meet service, operational, and financial objectives. Hiring and training kitchen staff, such as cooks, food preparation workers, and dishwashers. Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders. Setting and monitoring performance standards for staff. Obtaining feedback on food
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