Brand Chef

1. To manage the food production up-to the required standards and in compliance with local health & safety regulations. 2.To control the labor cost, plan the staffing requirements, staff recruitment, staff allocation & staff control of kitchen department, conduct staff training and briefing for all production staff to perform their duties in conformity with IFS HSE Department & local Municipal health & safety requirements and to get best performance and productivity within given budgeted labor cost. 3.To plan the menu, implement food cost control with coordination of Operations Manager, Chef’s, Cooks and maximize the operating contribution from each outlet. 4.To achieve and maintain high standards of operational performance while maintaining the budgeted cost factors. 5.To arrange the supply & logístical support in coordination with other departments designated suppliers and vendors. 6.To improve standards and quality controls of our food and services and maintain consistency in portion control and food taste so as to achieve the customer satisfaction. You should take immediate corrective action as required for improving the standard and quality of food & service. 7.To maintain timely pick up of food as per the Operational requirements. 8.To coordinate for special event party catering & assist Operations Manager in conducting food festivals and implementing various sales promotions. 9.To prepare & submit weekly / monthly progress reports on kitchen operation. 10.To coordinate with HR department and ensure that all production staff meets the Qatar Municipality health (food handlers) regulations and health requirements. 11.To coordinate with suppliers, vendor development, so as to reduce cost & improve food supply arrangements, obtain better credit facilities while improving the supply chain management for better results 12.To manage monthly inventory & stock control of kitchen operation. 13.To implement company policies, taking necessary disciplinary action as and when required, in concurrence with Operations Manager. 14.To carry-out all internal & external written communication independently with managers, supervisors, staff, vendors and with our customers & clients. 15.To create good team work & motivating staff and implementing staff welfare program. 16.To ensure that requirements related to Food Safety (ISO 22000: 2018), Quality Management (9001: 2015) and HSE (ISO 14001: 2015 & ISO 45001: 2018) are implemented and maintained within the department. 17. All documents/records related to Food Safety & HSE (where applicable) shall be kept up to date. 18.Food safety/HSE Policy and objectives, as applicable to the department, to be followed and updated. 19.To carry-out all other duties & responsibilities assigned to by your Chef, HOD, related to Kitchen Operations in accordance with Company’s Policies & Procedures and any applicable state and Qatar Laws. COVID-19 considerations: Adhere safety measures at all times.