WORK LOCATION : DOHA

Culinary Leadership : Take full responsibility for leading the kitchen, including menu planning, recipe development, and ensuring the highest standards of food quality and presentation in the Indian contemporary fine dining style.

Menu Creation : Independently create, innovate, and update the restaurant’s menu with Indian-inspired dishes, considering seasonality and customer preferences.

Kitchen Management : Oversee all kitchen operations, including staff management, workflow organization, and adherence to food safety and hygiene standards. Maintain a positive and professional approach with coworkers

Quality Control : Maintain rigorous quality control, conducting regular tastings and inspections to ensure dishes meet the restaurant’s standards. Ensure HACCP standards are implemented and follow the appropriate hygiene standards as per Baladiya requirements at all times.

Cost Control : Manage food costs, portion control, and minimize waste to optimize profitability while delivering top-notch cuisine. Implement cost-effective measures without compromising on quality and ensure that purchase orders are carefully managed to prevent excess purchases.

Guest Engagement : Interact with guests, explaining dishes, making recommendations, and ensuring their dining experience is exceptional.

Culinary Expertise : Demonstrate deep expertise in Indian culinary techniques, flavors, and ingredients, infusing creativity into each dish.

Technology and Systems : Utilize computer skills to manage kitchen-related systems, inventory, and any technology necessary for smooth operations.



Ensure proper storage and labeling of ingredients.

Training and Development : Train and mentor kitchen staff in cooking techniques, presentation, and kitchen hygiene. Additionally, conducting regular training sessions to help chefs improve their skills. Your role involves mentoring and guiding the kitchen staff, sharing your knowledge and expertise in the art of Indian contemporary fine dining.

Collaboration : Collaborate effectively with front-of-house staff to ensure seamless service and a cohesive dining experience.

Complaint Handling and Resolution : Deal with customer complaints professionally and quickly. Create and use plans to fix issues, find out why they happened, and take the right steps to prevent them in the future. Keep records of complaints and what we do to make things better.

Health and Safety Compliance :Enforce strict adherence to food safety and sanitation standards to maintain a clean and safe working environment. Monitor and address any issues related to kitchen equipment, ensuring they are in valuable working order.

Qualifications and Skills :

- Proven experience as a Chef de Partie or equivalent role, with a focus on Indian cuisine.
- Culinary degree or relevant certification is preferred.
- Strong knowledge of Indian culinary techniques, spices, and flavors.
- Leadership and team management skills.
- Excellent organizational and multitasking abilities.
- Knowledge of food safety and sanitation regulations.

Job Types : Full-time, Permanent

Pay: Up to ₹60,000.00 per month

Experience :

- Food and Beverage: 5 years (required)

Work Location: In person

📌 Sous Chef (Delhi)
🏢 Fork E Knife Hospitality, Restaurant Management E Trading
📍 Delhi