32 Chef Management jobs in Qatar

You will be an ambassador of our company, becoming a trusted face to our customers while also adhering to company values and policy. As a member of our team, you will use your strong interpersonal skills to provide service and support to your customers as needed, which may include coordinating with other departments.

Job Responsibilities:

1. Create and implement a sales strategy that ensures you meet personal sales goals, as well as those set in place by the company.
2. Communicate with all current and potential customers on a regular basis, providing solutions as needed, and oversee all sales activity in your assigned sales territory.
3. Coordinate with other members of the sales team and team leaders as needed to generate sales and provide excellent customer service.
4. Submit reports on your sales activity regularly into the company’s CRM software (Salesforce), and maintain clean and updated records for all leads and customers.
5. Adhere to all company procedures, values, and policies to provide an accurate representation of the company to all potential and current customers.
6. Coordinate with the accounts receivable department to ensure that all invoices are paid in full in a timely manner by your customers.

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Al Deera Commercial Real Estate Company is seeking a highly skilled and creative Head Chef to join our hospitality operations. The ideal candidate will be responsible for planning, preparing, and presenting exceptional meals that reflect high culinary standards, while maintaining efficiency, hygiene, and customer satisfaction.

Position Overview

Al Deera Commercial Real Estate Company is seeking a highly skilled and creative Head Chef to join our hospitality operations. The ideal candidate will be responsible for planning, preparing, and presenting exceptional meals that reflect high culinary standards, while maintaining efficiency, hygiene, and customer satisfaction.

Menu Planning & Food Preparation

• Design and develop seasonal, innovative menus aligned with company standards and customer preferences.
• Prepare and cook meals to the highest quality, taste, and presentation standards.
• Ensure consistency in portioning, cooking methods, and plating.

Kitchen Management

• Supervise kitchen staff and delegate tasks effectively.
• Maintain a clean, safe, and organized kitchen environment at all times.
• Monitor stock levels and order supplies to ensure smooth operations.
• Control food costs by minimizing waste and optimizing ingredient usage.

Quality & Hygiene Standards

• Ensure compliance with health, safety, and food hygiene regulations.
• Conduct regular inspections of kitchen areas and equipment.
• Implement and monitor HACCP (Hazard Analysis Critical Control Point) procedures.

Team Collaboration

• Work closely with the management team to meet operational goals.
• Train and mentor junior kitchen staff to develop their skills.
• Collaborate with service staff to ensure timely and smooth service delivery.

• Proven experience as a Chef in a hotel, restaurant, or corporate hospitality setting.
• Culinary degree or relevant professional certification is preferred.
• Strong knowledge of various cuisines and cooking techniques.
• Excellent leadership, organizational, and time-management skills.
• Ability to work under pressure and handle multiple tasks.
• Strong commitment to cleanliness, safety, and quality standards.
• Flexibility to work evenings, weekends, and holidays as required.

• Seniority level Mid-Senior level

• Employment type Full-time

• Job function Management and Manufacturing

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To prepare, produce, and present food to the agreed standard and in accordance with company policy and within food costs provided.

Major responsibilities of the Head Chef are to:

1. Organize all the resources within the Kitchen and other areas.
2. Ensure timely preparation of food as per set menu and within the set cost.
3. Maintain quality, quantity, and hygiene of food served, with particular emphasis on presentation. Minimize wastage and excess food.
4. Plan a variety of menu preparations to satisfy clients within cost norms.
5. Allocate work to kitchen staff.
6. Prepare and cook dishes when required.
7. Ensure proper pre-preparation/mise-en-place (washing, cleaning, cutting vegetables, fruits, meat, chicken, fish, and bakery products) and cooking.
8. Maintain cleanliness of the kitchen area.
9. Observe all safety rules and supervise to ensure implementation of company HSE policy and discipline.
10. Follow Newrest Gulf HSE plan and achieve HSE targets.
11. Maintain proper grooming and hygiene of self and staff.
12. Oversee and maintain stores, including meat, fish, vegetables, and frozen items.
13. Ensure availability of data for proper use of Unrest and follow its methodology.
14. Respect and follow QHSE policies and rules.

Bachelor of Hotel Management (Hotel Management)

Nationality: Any Nationality

Vacancy: 1 Vacancy

1. Mission
2. Organize kitchen work to ensure safe and efficient operation
3. Responsible for all aspects of food security and hygiene in relation to the service
4. Direct cooking activities
5. Participate in menu planning in addition to normal cooking duties

• At least five (5) years of experience in a similar position in a hotel or oil field location
• Good knowledge of European and Asian food. Must speak fluent English
• Culinary arts diploma or equivalent experience

• FMCG
• Foods
• Beverages

• Chefs
• F&B
• Front Desk

• Head Chef

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