Head chef

Position Overview

We are looking for an experienced Head Chef to lead the kitchen operations for a Hawaiian street food franchise restaurant in Qatar. The role will oversee food preparation, kitchen standards, team supervision, inventory control, and compliance with food safety and hygiene requirements. Key Responsibilities Lead the daily operations of the kitchen and ensure smooth service across all stations. Oversee the production kitchen, butchery preparation, and à la carte service. Prepare and cook standard menu items in line with the franchised concept’s recipes, presentation, and quality standards. Supervise, train, and mentor junior cooks and kitchen team members. Manage and support multiple stations, including sushi, noodles, tacos, and fried rice. Train the team on knife skills, hygiene, food preparation, food safety, and kitchen discipline. Ensure consistency in taste, quality, portioning, and presentation across all menu items. Monitor inventory levels, manage ordering, and ensure availability of fresh ingredients. Source and manage food supplies in line with operational requirements and local market availability. Minimise food waste and support cost control to improve kitchen profitability. Enforce strict food safety, hygiene, and sanitation standards across the kitchen. Ensure compliance with HACCP standards and/or local health and safety regulations. Maintain cleanliness, organisation, and freshness throughout the kitchen and storage areas. Support menu execution, operational efficiency, and continuous improvement within the kitchen. Qualifications Proven professional experience as a Head Chef, Sous Chef, or senior kitchen leader in a fast‑paced restaurant environment. Experience in an open kitchen setup is preferred. Strong understanding of franchised restaurant concepts and standardised recipes. Experience in Hawaiian street food, sushi, noodles, tacos, fried rice, or similar casual dining concepts is an advantage. Strong knowledge of food preparation, kitchen operations, and service standards. Experience in production kitchen, butchery, and à la carte service. Familiarity with the local market in Qatar, including sourcing and supplier management. Strong leadership, communication, and organisational skills. Ability to train, guide, and motivate junior kitchen staff. Strong knowledge of inventory management, ordering, cost control, and waste reduction. Excellent understanding of food safety, hygiene, sanitation, and HACCP standards. Certification in food safety, culinary arts, or a related field is strongly preferred. #J-18808-Ljbffr