Head Chef

Role Overview

Head Chef at TGP International, a hospitality consultancy based in London and Dubai. The role is located in Qatar and leads kitchen operations for a Hawaiian street food franchise restaurant.

Company Overview

TGP International is a hospitality consultancy that creates, designs, and builds award-winning food and beverage and retail brands. The firm offers concept development, creative interior design, graphic design and branding, franchising, advisory and operational services, and project management. Clients include Dubai Expo 2020, Marriott, Hilton, Waldorf Astoria, Harrods, Sushi Samba, Adrift Burger Bar, Nakheel Malls, Selfridges, Time Out Market, FIFA World Cup 2022, The National, and Tashas.

Role Purpose

Lead kitchen operations for a Hawaiian street food franchise restaurant, overseeing food preparation, kitchen standards, team supervision, inventory control, and compliance with food safety and hygiene requirements to maintain world-class standards and operational excellence.

Key Responsibilities

Kitchen Operations

• Lead daily kitchen operations and ensure smooth service across all stations.
• Oversee the production kitchen, butchery preparation, and à la carte service.
• Manage and support multiple stations, including sushi, noodles, tacos, and fried rice.
• Support menu execution, operational efficiency, and continuous improvement within the kitchen.

Food Preparation & Quality

• Prepare and cook standard menu items in line with the franchised concept's recipes, presentation, and quality standards.
• Ensure consistency in taste, quality, portioning, and presentation across all menu items.

Team Leadership & Development

• Supervise, train, and mentor junior cooks and kitchen team members.
• Train the team on knife skills, hygiene, food preparation, food safety, and kitchen discipline.
• Ability to train, guide, and motivate junior kitchen staff.

Inventory & Cost Management

• 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.

Food Safety & Compliance

• 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.

Qualifications & Experience

• Proven professional experience as a Head Chef, Sous Chef, or senior kitchen leader in a fast-paced restaurant environment.
• Strong understanding of franchised restaurant concepts and standardised recipes.
• Experience in production kitchen, butchery, and à la carte service.
• Experience in Hawaiian street food, sushi, noodles, tacos, fried rice, or similar casual dining concepts is an advantage.
• Experience in an open kitchen setup is preferred.
• Familiarity with the local market in Qatar, including sourcing and supplier management.
• Certification in food safety, culinary arts, or a related field is strongly preferred.

Skills & Competencies

• Strong knowledge of food preparation, kitchen operations, and service standards.
• Strong knowledge of inventory management, ordering, cost control, and waste reduction.
• Excellent understanding of food safety, hygiene, sanitation, and HACCP standards.
• Strong leadership, communication, and organisational skills.