Quality Control Chef

We are looking for a Quality Control & Training Chef to safeguard and elevate the consistency, food quality, and cost efficiency across all Mr. Brisket branches and the Central Kitchen. This role is critical to our growth. You will act as the guardian of standards, ensuring that every product served reflects our brand promise while maintaining strict control over COGS, waste, and execution. You will work closely with the Executive Chef and Operations team to standardize, audit, train, and improve all culinary operations. Key Responsibilities 1. Central Kitchen Excellence (50%) • Oversee daily Central Kitchen production to ensure 100% adherence to recipes, portioning, and quality standards. • Develop, document, and continuously improve SOPs for all products and processes. • Conduct batch-level quality control before dispatch (taste, texture, portion, packaging). • Monitor and control yield, waste, and production efficiency. • Maintain accurate inventory levels and proactively flag risks (shortages, overstock, quality issues). • Work closely with procurement to ensure consistent supplier quality and specifications. • Ensure full compliance with food safety standards and municipality regulations. 2. Branch Audits & Training (50%) • Conduct weekly structured audits across all branches (dine-in and delivery). • Identify gaps in execution and implement immediate corrective actions. • Deliver hands-on training to BOH and FOH teams to improve consistency and performance. • Monitor adherence to SOPs and ensure zero deviation from standards. • Review customer feedback and negative reviews, and work with branch teams to resolve root causes. • Check equipment calibration, storage standards, and holding procedures across branches. • Support rollout of new menu items, ensuring proper training and execution across all locations. 3. Cost Control & Performance • Drive COGS optimization through yield control, waste reduction, and portion accuracy. • Monitor and report food cost variances across CK and branches. • Identify inefficiencies and implement solutions to improve cost and operational performance. • Support the business in maintaining target food cost percentages without compromising quality. Qualifications & Profile • 6+ years of experience in professional kitchens, ideally within QSR or high-volume concepts. • Strong understanding of food cost control, yield management, and kitchen efficiency. • Proven experience in training teams and enforcing standards. • High attention to detail with a non-compromising approach to quality. • Strong communication and leadership skills. • Highly organized, disciplined, and solutions-oriented. • Valid UAE driving license (mandatory). What We’re Looking For (Non-Negotiable Traits) • Hands-on leader — not a “desk chef” • Obsessed with consistency and details • Strong personality who can enforce standards without hesitation • Trainer and coach, not just an auditor • Thinks in systems, not just daily fixes Show more Show less

6+ years of experience in professional kitchens, ideally within QSR or high-volume concepts. Strong understanding of food cost control, yield management, and kitchen efficiency. Proven experience in training teams and enforcing standards. High attention to detail with a non-compromising approach to quality. Strong communication and leadership skills. Highly organized, disciplined, and solutions-oriented. Valid UAE driving license (mandatory).

Central Kitchen Excellence (50%): Oversee daily Central Kitchen production to ensure 100% adherence to recipes, portioning, and quality standards; Develop, document, and continuously improve SOPs for all products and processes; Conduct batch-level quality control before dispatch (taste, texture, portion, packaging); Monitor and control yield, waste, and production efficiency; Maintain accurate inventory levels and proactively flag risks (shortages, overstock, quality issues); Work closely with procurement to ensure consistent supplier quality and specifications; Ensure full compliance with food safety standards and municipality regulations. Branch Audits & Training (50%): Conduct weekly structured audits across all branches (dine-in and delivery); Identify gaps in execution and implement immediate corrective actions; Deliver hands-on training to BOH and FOH teams to improve consistency and performance; Monitor adherence to SOPs and ensure zero deviation from standards; Review customer feedback and negative reviews, and work with branch teams to resolve root causes; Check equipment calibration, storage standards, and holding procedures across branches; Support rollout of new menu items, ensuring proper training and execution across all locations. Cost Control & Performance: Drive COGS optimization through yield control, waste reduction, and portion accuracy; Monitor and report food cost variances across CK and branches; Identify inefficiencies and implement solutions to improve cost and operational performance; Support the business in maintaining target food cost percentages without compromising quality.