Follow instructions and undertake all areas of food preparation as directed by your line manager, this includes keeping your section maintained at all times and the crockery is organised neatly pre wash and returned to storage immediately after wash

You assist where needed the Commis chefs and deliver exceptional food to the service chefs without compromise of any food specifications

To deliver this you must have 100% knowledge of every specification within your section/s

This role demands that you work as part of a team to deliver these expectations and you work with the team in each operation to deliver exceptional food to our guests, you are responsible for ensuring the kitchen is clean at all times, bins emptied and the cooking and prep areas maintained free from debris throughout service

You will be at the forefront of the business during all peak service times supporting the line and Commis chefs with every request met speedily and without complication 

When you are involved in food production every item of food preparation that leaves your section is produced exactly to our food specification, this includes those around you, if you see something wrong or another Commis chef not following spec you must pass this to your line manager and possible help them to do this correctly

You have an in-depth working knowledge of your section in the kitchen, maintenance, hygiene and working in a safe manner this is your responsibility when on shift to make sure your section is safe

Ensure all wastage and spoilage is kept to a minimum by following the food specification and mistakes are recorded on the wastage sheet

Report to your line manager ASAP any serious issues that need addressing this includes, but not limited to, reporting of equipment failures or safety concerns within the working operation 

Follow all established work procedures and processes without compromise to ensure your role within the kitchen operation runs efficiently and effectively

You listen and action any points of communication relevant to you and your section from your senior chef team

Temperature documentation is understood, completed by all of the kitchen team members under your supervision

You introduce corrective action for any team members identified with deficiencies in completing 1.7

All investigations for breaches in policy are conducted and recorded by you with the meetings documented and appropriate action conducted as a result

Food orders are compiled within the dedicated time and completed accurately to ensure there is no “food risk” placed on your operation

All monthly staff training for each team member is organized and facilitated in accordance with the guidelines established by Alpina Kitchen and communicated to the team members in advance with clear expectations and timescales set

You are responsible for a large number of team members it is your responsibility to manage their welfare through daily, weekly and monthly scheduled and informal job discussions and reviews

All team members are to be offered the opportunity to progress within  Alpina Kitchen this is up to you to facilitate and manage with objective review dates set and followed up

Your position is a reflection of your knowledge and skill set as a senior chef, as head chef you will be expected to transfer this every day to all team members to educate 

and improve every chef’s performance through formal and structured training sessions to ad hoc 1 to 1 targeted corrective coaching

You are expected to take advantage of the senior chef team and utilise their knowledge to continually learn and develop as a chef and a manager

As a senior chef you will have a full understanding of product costs and dish GP%

Any communication regarding purchase or wage cost performance cascaded to you is distributed in a calm effective way to the team members and you are to ensure that they understand the points communicated and any action is undertaken as a result

You have a full understanding of the operations profitability through the profit and loss account and you work to cascade the pertinent points where appropriate and actions are introduced if needed to focus on specific issue areas of loss

In your role you are expected to continually look for areas of improving our financial efficiency and any suggestions are brought to your line manager for discussion

3.0 Any malpractice resulting in cost to the company through any means i.e. wastage, theft etc. are dealt with efficiently and you inform your line manager of the issue and the solution suggested to rectify ASAP

Qualifications

· Candidates must be available in Doha (with valid Resident Permit and transferrable visa)

· With more than min 8 years of experience or with any relevant experience, such as apprenticeships, or entry-level positions in the culinary field, can be advantageous.

- Expertise in menu planning and development. Ability to create innovative and balanced menus that reflect seasonal ingredients, dietary restrictions, and customer preferences. Have experienced in creating menus for special events or catering.

-Creative and ability to bring unique and inventive ideas to the table. Should introduce new dishes, created signature recipes, or implemented creative presentation techniques to enhance the dining experience.

-Have in-depth knowledge of various cuisines, cooking techniques, and ingredients. Ability to execute different cooking methods and your familiarity with food trends and industry standards.

· Strong cooking skills and a good understanding of culinary techniques are essential. Familiarity with different cooking methods, knife skills, food preparation, and basic kitchen equipment operation is important.

· Knowledge of food safety standards and proper hygiene practices in a kitchen environment is crucial. Understanding HACCP principles, safe food handling, and sanitation procedures is necessary to maintain a clean and safe kitchen.

· The ability to work efficiently and manage time effectively is important in a fast-paced kitchen environment. Should be able to prioritize tasks, work under pressure, and meet deadlines while maintaining quality standards.

· Can be physically fit for requiring standing for long periods, lifting heavy pots and pans, and working in hot environments. Good physical stamina and the ability to handle the physical demands of the job are important.