26 Chef Manager jobs in Qatar

We are looking for a highly skilled and passionate Head Chef specializing in Indian cuisine to lead our kitchen team. The ideal candidate will have deep knowledge of traditional and regional Indian dishes, including North Indian, South Indian, and/or contemporary fusion styles. You will be responsible for menu development, maintaining food quality, leading the kitchen staff, and ensuring compliance with hygiene and safety standards.

Key Responsibilities

• Lead and manage all kitchen operations for an authentic Indian culinary experience.
• Design and regularly update menus that reflect seasonal availability and regional Indian flavors.
• Prepare and supervise the cooking of a wide variety of Indian dishes including curries, tandoori, biryani, dosa, and street-food-inspired specialties.
• Manage kitchen staff: training, scheduling, and performance oversight.
• Ensure consistent food quality, taste, and presentation standards.
• Oversee ordering, inventory, and stock control of spices, produce, and specialty ingredients.
• Control food cost and minimize waste without compromising quality.
• Ensure kitchen cleanliness, hygiene, and food safety compliance with all local health regulations.
• Collaborate with management on pricing, menu planning, and event catering.
• Stay updated with culinary trends in Indian cuisine and implement innovative techniques where appropriate.

Qualifications

• Proven experience as a Head Chef or Senior Chef in an Indian restaurant or hospitality environment.
• Expert knowledge of Indian spices, cooking techniques, and traditional recipes.
• Culinary degree or formal training in Indian cuisine preferred.
• Familiarity with tandoor operation, curries, breads, and Indian desserts.
• Strong leadership, team management, and communication skills.
• Experience managing kitchen costs, inventory, and supplier relationships.
• Ability to work under pressure in a fast-paced environment.
• Understanding of food hygiene and health & safety regulations.

Preferred Skills

• Experience with regional Indian cuisines (e.g., Punjabi, Hyderabadi, South Indian, Bengali, Rajasthani, Goan, etc.).
• Ability to create modern or fusion interpretations of Indian dishes.
• Experience in menu costing, budgeting, and kitchen software tools.
• Creativity in food styling and presentation.

Working Conditions

• Busy kitchen environment with peak periods during evenings and weekends.
• Physically demanding role requiring standing for extended periods.
• Must be flexible with schedule, including nights, weekends, and holidays.

Job Type: Full-time

Pay: QAR3, QAR5,000.00 per month

Chain Blue is a fast-growing restaurant brand known for quality, consistency, and excellent customer experience. We are looking for a skilled and dependable Head Chef & Kitchen Manager to lead our kitchen operations, maintain high food standards, and manage the kitchen from A to Z.

Role Overview

The Head Chef & Kitchen Manager will be responsible for all cooking and food preparation, managing kitchen staff, maintaining cleanliness, and handling inventory and ordering. This role requires strong leadership, excellent cooking skills, and the ability to maintain smooth daily operations.

Key Responsibilities

Cooking & Food Preparation

• Prepare and cook all menu items to high quality and consistency.
• Oversee food prep and ensure proper portioning and presentation.
• Maintain excellent taste, hygiene, and standards at all times.

Kitchen Management

• Supervise and train kitchen helpers and prep staff.
• Assign daily tasks and ensure smooth workflow.
• Maintain cleanliness, hygiene, and safety standards in the kitchen.
• Ensure all equipment is properly maintained.

Inventory & Ordering

• Track daily stock levels and usage.
• Place orders for ingredients and supplies.
• Prevent wastage and manage food cost efficiently.
• Receive and inspect deliveries.

Menu & Quality Control

• Assist in menu improvements and new dish development.
• Ensure consistency in flavour, presentation, and speed of service.
• Monitor food safety and comply with health regulations.

Team Leadership

• Lead by example with professionalism and discipline.
• Build a positive and efficient kitchen environment.
• Schedule shifts for kitchen staff when needed.

Qualifications & Skills

• Proven experience as a Head Chef or Kitchen Manager.
• Strong cooking and prep skills.
• Knowledge of food safety and hygiene standards.
• Good leadership and communication skills.
• Ability to work under pressure and meet deadlines.
• Organised and reliable.
• Experience managing inventory and ordering supplies.

Job Type: Full-time

Pay: QAR3, QAR4,500.00 per month

Application Question(s):

• Which restaurant did you work for?
• Did you manage a kitchen before?

Experience:

• Kitchen : 5 years (Preferred)

Location:

• Doha (Required)

Head Chef

Job Summary:

Leads the entire kitchen team, plans menus, manages food quality, and ensures smooth kitchen operations.

Key Responsibilities:

• Plan and create menus with seasonal and cost-effective dishes.

• Supervise and train kitchen staff.

• Ensure food quality, taste, and presentation meet restaurant standards.

• Monitor kitchen costs, stock, and waste control.

• Maintain hygiene and safety regulations.

Qualifications:

• Proven experience as a Head Chef.

• Strong leadership and organizational skills.

• Culinary degree or equivalent training.

Job Type: Full-time

· Lead and manage all kitchen operations including food preparation, cooking, and plating.

· Design innovative, seasonal, and cost-effective menus in line with brand standards and customer expectations.

· Supervise, train, and motivate kitchen staff to ensure a productive and disciplined working environment.

· Monitor and control food cost, portion sizes, inventory, and wastage.

· Ensure strict adherence to food hygiene, safety, and sanitation standards.

· Collaborate with suppliers and manage inventory to maintain ingredient quality and availability.

· Implement effective kitchen scheduling to ensure smooth operations during peak and off-peak hours.

· Conduct regular performance reviews and provide constructive feedback to staff.

· Coordinate with front-of-house teams to ensure seamless service and customer satisfaction.

· Stay up to date with culinary trends and industry innovations.

· Design and improve the menu according to market needs.

· Oversee a team of junior cooks and other staff members as necessary.

· Provide personal attention to guests and take feedback as need be.

· Maintain up to date knowledge about the latest food trends and ingredients.

· Train team members, evaluate and develop plans for budgeting.

· Monitor stocks of food ingredients and make appropriate orders within budget.

· Maintain the quality of material and condition of equipment and devices used for cooking.

· Carry out administrative duties to maintain an efficient and clean workspace.

Identify staffing needs and help recruit and train personnel.

Requirements:

· Proven experience as a Head Chef or Executive Chef (minimum 5 years).

· Bachelor's education plus culinary degree or equivalent professional certification.

· Strong leadership, organizational, and time-management skills.

· Creative flair with a passion for food and hospitality.

· In-depth knowledge of food safety and sanitation standards (HACCP certification preferred).

· Excellent communication and team management abilities.

· Ability to work under pressure and adapt to a fast-paced environment.

Experience with budgeting, inventory management, and cost control.

Job Types: Full-time, Permanent

Pay: QAR1.00 per month

Role Overview

As Head Chef, you will oversee all culinary operations, ensuring smooth execution across multiple brands and online delivery channels. You'll be responsible for recipe innovation, cost control, compliance with food safety standards, and team leadership in a fast-paced, tech-driven kitchen environment.

Key Responsibilities

Multi-Brand Culinary Leadership Minimum 3 years

• Manage and coordinate kitchen operations across multiple food concepts
• Ensure consistent quality and presentation across all brands

Online Order Management

• Streamline kitchen workflows for high-volume delivery platforms
• Optimize prep, packaging, and dispatch for speed and accuracy

Costing & Reporting

• Develop and maintain accurate food costing reports
• Monitor inventory, reduce waste, and manage supplier relationships

Recipe Development & Innovation

• Create and refine recipes that align with brand identity and market trends, within budget.
• Introduce seasonal specials and menu enhancements

Food Safety & Compliance

• Enforce hygiene protocols and regulatory standards
• Conduct regular audits and staff training on safety procedures

Team Management

• Lead, train, and motivate kitchen staff
• Foster a culture of accountability, creativity, and excellence

Qualifications

· Minimum 5 years of experience in a professional kitchen, preferably cloud or multi-brand

· Deep knowledge of GCC regional cuisine within preference to Kuwait & Qatar.

· Strong knowledge of food costing, inventory control, and kitchen analytics

· Proven track record in recipe development and menu innovation

· Familiarity with food safety regulations and compliance standards

· Experience managing online food delivery operations

· Leadership skills with a hands-on, proactive approach

Job Types: Full-time, Permanent

Experience:

• multi-brand culinary leadership: 3 years (Required)
• professional kitchen, preferably cloud or multi-brand: 5 years (Required)
• knowledge in GCC cuisine within preference to Kuwait & Qatar: 5 years (Required)

Language:

• English & Arabic (Required)

Location:

• Doha (Required)

To lead and manage the production of traditional Arabic sweets such as mamoul, baklava, kunafa, basbousa, halwa, and other regional delicacies, ensuring authentic taste, consistency, and high-quality presentation for retail, catering, and special events.

Key Responsibilities:

• Oversee daily production of Arabic sweets, ensuring adherence to traditional recipes and company quality standards.
• Develop new varieties and innovative presentations while preserving authenticity.
• Supervise and train sweet makers and assistants in preparation, shaping, baking, and finishing techniques.
• Monitor ingredient quality (nuts, syrups, ghee, pastry sheets, etc.) to maintain premium standards.
• Ensure all products meet taste, portion, and presentation consistency.
• Manage inventory of raw materials and supplies specific to oriental sweets.
• Enforce hygiene, sanitation, and HACCP compliance in the sweet section.
• Plan production schedules to meet seasonal demands (Ramadan, Eid, weddings, corporate orders).
• Work closely with the Production Manager to optimize costs, reduce waste, and improve efficiency.
• Collaborate with catering teams for large-scale sweet orders and festive assortments.

Qualifications & Skills:

• Diploma/Degree in Culinary Arts or extensive experience in Arabic sweet production.
• 5–7 years of proven experience in oriental sweets (mamoul, baklava, kunafa, etc.), with at least 2 years in a leadership role.
• Expertise in dough handling, nut preparation, sugar syrups, and baking techniques unique to Arabic desserts.
• Strong organizational and people management skills.
• Creativity and knowledge of regional variations of Arabic sweets.
• Familiarity with food safety regulations and HACCP implementation.

Job Types: Full-time, Permanent

Key Responsibilities:

• Kitchen Management:
• Lead and manage the kitchen staff, including chefs, cooks, and kitchen assistants.
• Schedule staff shifts and oversee training and development of the team.
• Menu Development:
• Create and innovate seasonal menus featuring Arabic and international dishes.
• Ensure that all menu items are prepared and presented to the highest standards.
• Food Preparation:
• Oversee food preparation processes, ensuring quality, taste, and presentation.
• Monitor and maintain consistent portion control and presentation standards.
• Quality Control:
• Conduct regular inspections of food storage, preparation, and presentation areas.
• Ensure compliance with food safety and sanitation regulations.
• Inventory Management:
• Manage inventory, including ordering and purchasing of kitchen supplies and ingredients.
• Control food costs and minimize waste through efficient practices.
• Collaboration:
• Work closely with management to create special menus for events and promotions.
• Collaborate with front-of-house staff to ensure a seamless dining experience for guests.
• Customer Engagement:
• Engage with guests to receive feedback on menu items and dining experiences.
• Address any customer complaints or concerns related to food quality.
• Innovation:
• Stay updated on culinary trends and techniques to keep the menu fresh and exciting.
• Encourage creativity within the kitchen team.

Qualifications:

• Experience: Minimum of 10 years in the culinary field, with at least 5 years in a leadership role in fine dining restaurants.
• Culinary Skills: Expertise in Arabic cuisine and a strong understanding of international culinary techniques.
• Leadership: Proven ability to lead and motivate a diverse team in a fast-paced environment.
• Communication: Excellent interpersonal and communication skills.

Preferred Qualifications:

• Nationality: Preference for Arabic nationality.
• Location: Must be locally available in Qatar.

Physical Requirements:

• Ability to stand for long periods and work in a high-temperature environment.
• Ability to lift heavy items and perform physical tasks as required.

Job Type: Full-time

We are launching an exciting premium Korean bakery café, bringing authentic flavors, innovative pastries, and a modern dining experience to the local market. To lead our kitchen team, we are seeking a talented and experienced Head Bakery Chef who specializes in Korean-style breads, pastries, and desserts, and who can uphold the highest standards of quality, creativity, and consistency.

Key Responsibilities

• Lead and manage the entire bakery kitchen operations.
• Develop, test, and finalize recipes for authentic Korean breads, pastries, and specialty items.
• Train, mentor, and supervise the bakery team to maintain excellence in preparation and presentation.
• Ensure consistency, quality control, and adherence to food safety standards.
• Collaborate with management on menu innovation, seasonal items, and cost control.
• Oversee inventory, supplier coordination, and kitchen cost efficiency.
• Drive creativity and innovation while staying true to Korean bakery traditions.

Requirements

• Proven experience as a Head Chef / Master Baker / Pastry Chef in a bakery or café environment.
• Expertise in Korean baking techniques and products (milk bread, soboro, cream buns, croissants, and fusion pastries).
• Strong leadership and training abilities, with prior experience managing a team.
• Knowledge of food safety regulations and kitchen hygiene standards.
• Creativity, attention to detail, and passion for delivering premium customer experiences.
• Flexibility to work early mornings and weekends as required.
• Korean nationality or experience working in Korean bakeries is a strong advantage.

Job Type: Full-time

Position Summary

The Head Chef will be responsible for setting up the kitchen from the ground up, developing the menu, recruiting and training the kitchen team, and overseeing day-to-day kitchen operations. The ideal candidate will have strong experience in pastry, as well as savory items including dry salt foods, sandwiches, and healthy snacks.

Key Responsibilities

• Kitchen Setup & Operations
• Design and oversee the kitchen layout, equipment selection, and workflow
• Establish food safety and hygiene standards in compliance with local regulations
• Menu Development
• Create a well-balanced menu featuring:
• Healthy pastries (e.g., tarts, protein-rich muffins, granola bites)
• Savory items (e.g., turkey/tuna sandwiches, dry-salted foods, eggs benedict)
• Innovate seasonal dishes based on trends and customer feedback
• Team Leadership
• Hire, train, and manage the kitchen team
• Supervise daily food preparation and ensure consistency in quality and presentation
• Cost Control
• Manage kitchen budgets, food costs, inventory, and waste reduction
• Work closely with procurement to ensure high-quality and cost-effective sourcing
• Quality & Standards
• Ensure dishes meet dietary, nutritional, and visual standards
• Maintain high standards of cleanliness and food safety at all times

Required Qualifications

• Minimum 5 years of experience as a Head Chef or Sous Chef
• Proven track record in both pastry and savory kitchen operations
• Experience working with healthy, nutritious, or clean-eating concepts is a strong plus
• Strong knowledge of dry salt foods, curing, or seasoned snack preparation
• Background in breakfast, café-style, or light gourmet food operations
• Ability to lead a team, manage time and resources efficiently
• Strong knowledge of kitchen safety, hygiene, and HACCP compliance

Preferred Skills

• Culinary degree or certification from a recognized institution
• Experience setting up kitchens for new openings
• Creativity in health-forward menu design
• Understanding of food trends (e.g., gluten-free, protein-rich, low-sugar)
• Excellent communication and leadership skills

Job Type: Full-time

Pay: QAR7,000.00 per month