Our esteemed client, a distinguished force in the Qatari hospitality industry, stands as one of the leading companies in the region. With a diverse portfolio include Fine Dining Restaurants, Coffee Shops, Ready to Cook packages, Pastries, Bakeries, and more, they are at the forefront of delivering exceptional culinary experiences. They are currently on the lookout for an Executive French Chef to join their team in Qatar.
Key Responsibilities:
Menu Development and Innovation:
- Curate and innovate an authentic French menu that reflects creativity, tradition, and seasonality.
- Introduce new recipes, techniques, and concepts to elevate the culinary offerings.
Kitchen Management:
- Oversee day-to-day kitchen operations, ensuring efficiency, cleanliness, and adherence to safety regulations.
- Develop and implement production schedules, manage staffing levels, and optimize workflow.
Culinary Excellence:
- Lead the culinary team in the preparation and presentation of high-quality French dishes.
- Collaborate with sous chefs and kitchen staff to ensure consistency and precision in every dish.
Quality Control:
- Implement and maintain rigorous quality control measures to meet and exceed customer expectations.
- Conduct regular assessments to identify areas for improvement in food preparation and presentation.
Supplier collaboration:
- Work closely with suppliers to source high-quality French ingredients, ensuring freshness and authenticity.
- Explore new products and establish strong relationships with local and international suppliers.
Training and Development:
- Provide ongoing training and mentorship to kitchen staff, fostering a culture of continuous learning and improvement.
- Conduct regular skill assessments and create development plans for culinary team members.
Cost Management:
- Manage food costs, inventory levels, and procurement to optimize expenses.
- Implement cost-effective measures while maintaining the highest culinary standards.
Customer Experience Enhancement:
- Monitor customer feedback to refine and enhance French offerings based on preferences and trends.
- Collaborate with front-of-house staff to ensure seamless service and presentation of dishes.
Key Performance Indicators (KPIs):
Customer Satisfaction Index (CSI)
- Regular customer satisfaction surveys.
Kitchen Efficiency and Workflow Optimization:
- Ensure optimal kitchen operations, minimizing wait times and ensuring timely service.
Quality Control Compliance:
- Uphold high standards for taste, presentation, and consistency of Italian dishes.
Staff development and retention:
- Achieve low turnover while fostering continuous development and growth within the culinary team.
Menu popularity and Sales Growth:
- Achieve consistent growth in sales, indicating the popularity and success of the French menu.
Skills and Qualifications:
- Proven experience as an Executive French Chef or similar role in a high-end French restaurant or culinary establishment.
- Culinary degree or equivalent certification in French cuisine.
- In-depth knowledge of French culinary traditions, ingredients, and techniques.
- Strong leadership and team management skills.
- Excellent organizational and multitasking abilities.
- Creative mindset with the ability to innovate and introduce new concepts.
- Knowledge of health and safety regulations in a culinary environment.
- Exceptional communication and interpersonal skills.
- Ability to work in a fast-paced environment and adapt to changing priorities.