Job Description

We are hiring Experienced

Indian Head Chef - North Indian Cuisine for one of reputed Indian Restaurant Chain in Qatar

1. Job Purpose

To lead the culinary operations for the North Indian Kitchen by designing authentic menus, ensuring high standards of food quality, maintaining kitchen efficiency, managing staff performance, and delivering a consistently outstanding North Indian gastronomic experience to guests.

2. Key Responsibilities

A. Menu Creation & Culinary Excellence

Develop, refine, and innovate North Indian menus (Awadhi, Mughlai, Punjabi, Rajasthani, Kashmiri, Dhaba-style, etc.). Ensure traditional cooking techniques, authentic flavours, and premium-quality ingredients. Maintain consistency in taste, presentation, and portioning across all dishes.

B. Kitchen Operations Management

Oversee day-to-day kitchen operations, production planning, and service execution. Ensure timely preparation and smooth coordination between kitchen sections. Monitor food preparation to ensure compliance with recipes, standards, and waste-control procedures.

C. Staff Leadership & Training

Lead, train, and mentor chefs, cooks, and kitchen assistants. Allocate duties, schedule shifts, and ensure adequate manpower at all times. Conduct regular culinary training and tasting sessions for the team.

D. Quality, Hygiene & Safety Compliance

Ensure compliance with HACCP, FSSAI, and other food safety standards. Maintain proper hygiene, sanitation, and cleanliness in all kitchen areas. Conduct regular audits on food storage, preparation, and service quality.

E. Inventory & Cost Control

Manage inventory of raw materials, spices, and perishables specific to North Indian cuisine. Implement effective cost-control measures, minimize wastage, and optimize food cost percentages. Coordinate with procurement for sourcing quality ingredients.

F. Guest Engagement & Feedback

Interact with guests to understand preferences and incorporate feedback into menu planning. Support special events, buffets, live counters, and themed festivals.

G. Coordination & Reporting

Work closely with F&B, Banquets, Purchase, and Stores teams. Prepare required reports on food cost, wastage, production performance, and staff productivity.

3. Qualifications & Experience

Diploma/Degree in Hotel Management, Culinary Arts, or equivalent. 8-15 years of experience in Indian cuisine, with at least 3-5 years in a senior/lead role. Proven expertise in North Indian dishes (tandoor, curries, kebabs, biryanis, breads, etc.). Experience in high-volume restaurants, hotels, or premium catering setups preferred.

4. Skills & CompetenciesTechnical Skills

Mastery in tandoor cooking, curries, gravies, marination techniques, and North Indian bread making. Strong knowledge of spices, regional flavours, and traditional cooking methods. Ability to create seasonal and festival menus.

Managerial & Behavioral Skills

Strong leadership and people-management abilities. Excellent communication and kitchen coordination. Time management, problem solving, and ability to work under pressure. High standards of hygiene, discipline, and kitchen safety.

5. Working Conditions

Fast-paced kitchen environment with long working hours, including weekends and holidays. Requires physical stamina (standing long hours, handling equipment, etc.). Must be available for special events, festivals, and peak service hours.
Job Type: Full-time

Pay: Up to ?240,000.00 per month

Benefits:

Food provided Health insurance Life insurance
Application Question(s):

Are you willing to relocate to Qatar if selected ? Do you have experience with Five star hotels/ branded Indian fine Dinning restaurants for North Indian Cuisine ?
Work Location: In person