Chef Manager

Requirements

• Minimum 10 years of kitchen experience, including 5 years in a leadership role (Sous Chef/Head Chef/Executive Chef).
• Proven experience in Pakistani cuisine (hands-on, high-volume service preferred).
• Strong practical skills in:
• Pakistani BBQ / charcoal or grill station (marination, skewers, grilling control)
• Naan/tandoor bread production (dough prep, proofing, baking consistency)
• Good knowledge of kitchen cost control, inventory management, and supplier sourcing.
• Food hygiene knowledge; Basic Food Hygiene Certificate preferred (or willingness to obtain).
• Able to work shifts, weekends, and public holidays.

Additional Information

We are looking for an experienced Executive Chef to lead our kitchen operations for an authentic Pakistani cuisine concept. The role focuses on menu execution, consistency, kitchen leadership, food safety, and strong expertise in Pakistani BBQ (grilling) and tandoor/naan production. Lead and manage daily kitchen operations, ensuring smooth service and consistent quality. Produce and maintain authentic Pakistani dishes (e.g., curries, karahi, biryani, haleem/nihari. BBQ/Grill operations: handle marination standards, grilling techniques, doneness control, and consistency for Pakistani-style kebabs/BBQ items. Tandoor & bread operations: prepare dough, proofing, and produce naan/roti consistently (texture, blistering, portioning). Develop, standardise, and enforce SOPs for recipes, portioning, plating, and prep workflow. Manage food cost: ordering, inventory, FIFO, wastage control, and supplier coordination. Maintain kitchen hygiene and food safety standards (cleaning schedules, temperature logs, allergen handling). Train, mentor, and schedule kitchen staff; maintain discipline and performance standards. Ensure proper maintenance and safe use of kitchen equipment (grill, tandoor/oven, chillers/freezers).

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