Iranian Grill Chef (Central Kitchen)
# Iranian Grill Chef (Central Kitchen) **Crave Holding** · Doha · `On-site` 🕒 **Статус:** *Опубликовано: 6 дней назад* · *Источник: Indeed* --- ### About the Role Key Responsibilities Authentic Grilling: Operate charcoal or gas grills and mangal equipment to cook traditional Persian kebabs (Koobideh, Jujeh, Barg, Chenjeh) to exact internal temperatures and standard recipes. Marination & Prep: Prepare traditional marinades using saffron, onions, citrus, and spices; weigh, portion, and marinate large batches of chicken, lamb, and beef for distribution. Central Kitchen Coordination: Coordinate with the broader production team to ensure timely bulk output, proper packaging, and staging for satellite outlets or delivery. Quality & Consistency: Maintain strict uniformity in taste, portion size, and presentation across all batches leaving the central facility. Hygiene & Safety: Follow HACCP and local food safety guidelines, ensuring proper temperature logs, safe equipment operation, and deep cleaning of the grill station. Inventory Monitoring: Track stock levels of meats, dry goods, and spices, reporting replenishment needs to the head chef or kitchen manager. Requirements & Qualifications Experience: Minimum 2 to 5 years working as a specialized Grill or Iranian/Persian Cuisine Chef, ideally within a high-volume or central kitchen environment. Culinary Knowledge: Deep expertise in Persian barbecue techniques, meat cuts, and traditional flavor profiles. Certifications: Valid food handling and safety certification. Physical Stamina: Ability to stand for long hours, work in a high-heat environment, and lift heavy stock boxes. Communication: Basic English or local language proficiency for team coordination. Pay: QAR3,000.00 - QAR4,500.00 per month Experience: Iranian Grill Chef : 3 years (Required) Language: English (Required) License/Certification: HACCP Certificate (Required) Location: Doha (Required) Work Location: In person
Наблюдалась 2026-09-20, впервые 2026-09-15, источник — Indeed.