503 Chefs jobs in Qatar

"Job Opportunity at Newly Opened Burger Restaurants

We're hiring for the following positions:

• Smash Burger Chefs

• Kitchen helper

• Cashiers

• Waitresses

Requirements:

• Valid QID

• NOC for transfer

• 2+ years of experience in the same field

• Immediate joiners

Salary: QAR (full package)

If interested, please send your CV to:

Job Type: Full-time

Pay: QAR2, QAR3,500.00 per month

Overview

Join to apply for the Chef de Cuisine role at Fairmont Hotels & Resorts .

Company Description Join a hotel that is a member of the Accor network, whose group brings together more than 45 brands, 5,500 hotels, 10,000 restaurants and lifestyle destinations. Here, we believe in you and what you bring to the table. There are many opportunities for development and advancement. Every gesture, every smile, every action, contributes to creating a positive and memorable impact for our customers, our colleagues and also for our planet. Together, we embody the vision of responsible hospitality. Take the opportunity to become a Heartist, and let your heart guide you in this world where life beats faster.

The Chef de Cuisine is responsible for overseeing the daily operations of the kitchen, ensuring the highest standards of food quality, presentation, and hygiene. This role demands leadership in managing kitchen staff, driving culinary innovation, and maintaining a seamless workflow that aligns with the luxury and service standards of Raffles & Fairmont Doha.

• Lead and manage the kitchen brigade to ensure efficient and smooth daily operations.
• Develop, plan, and execute seasonal menus that reflect innovation, quality, and local tastes.
• Maintain high standards of food preparation, presentation, and hygiene in compliance with HACCP and company policies.
• Collaborate closely with the Executive Chef and Food & Beverage management to align culinary offerings with brand standards.
• Manage kitchen inventory, ordering, and cost control to meet budgetary targets.
• Train, mentor, and motivate kitchen staff, fostering a culture of teamwork and professional growth.
• Monitor and enforce health and safety regulations across all kitchen activities.
• Maintain strong vendor relationships and ensure the quality and freshness of all food products.
• Handle customer feedback and work proactively to resolve any culinary-related issues.
• Stay updated with industry trends and incorporate innovative cooking techniques and presentation styles.

• Proven experience as a Chef de Cuisine, Head Chef, or similar senior culinary role in luxury hotels or fine dining establishments.
• Culinary degree or relevant certification preferred.
• Strong leadership and team management skills.
• Excellent knowledge of kitchen management, food safety standards (HACCP), and cost control.
• Ability to work under pressure in a fast-paced environment.
• Creativity and passion for food innovation.
• Excellent communication skills and fluency in English; Additional languages are a plus.

• Mid-Senior level

• Full-time

• Management and Manufacturing
• Hospitality

Overview

The Chef de Cuisine is responsible for overseeing the daily operations of the kitchen, ensuring the highest standards of food quality, presentation, and hygiene. This role demands leadership in managing kitchen staff, driving culinary innovation, and maintaining a seamless workflow that aligns with the luxury and service standards of Raffles & Fairmont Doha.

• Lead and manage the kitchen brigade to ensure efficient and smooth daily operations.
• Develop, plan, and execute seasonal menus that reflect innovation, quality, and local tastes.
• Maintain high standards of food preparation, presentation, and hygiene in compliance with HACCP and company policies.
• Collaborate closely with the Executive Chef and Food & Beverage management to align culinary offerings with brand standards.
• Manage kitchen inventory, ordering, and cost control to meet budgetary targets.
• Train, mentor, and motivate kitchen staff, fostering a culture of teamwork and professional growth.
• Monitor and enforce health and safety regulations across all kitchen activities.
• Maintain strong vendor relationships and ensure the quality and freshness of all food products.
• Handle customer feedback and work proactively to resolve any culinary-related issues.
• Stay updated with industry trends and incorporate innovative cooking techniques and presentation styles.

• Proven experience as a Chef de Cuisine, Head Chef, or similar senior culinary role in luxury hotels or fine dining establishments.
• Culinary degree or relevant certification preferred.
• Strong leadership and team management skills.
• Excellent knowledge of kitchen management, food safety standards (HACCP), and cost control.
• Ability to work under pressure in a fast-paced environment.
• Creativity and passion for food innovation.
• Excellent communication skills and fluency in English; Additional languages are a plus.

JOB SUMMARY

Accountable for the quality, consistency and production of the restaurant kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Coordinates menus, purchasing, staffing and food preparation for the property's restaurant. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results.

CANDIDATE PROFILE

Education and Experience

• High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.
• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.

CORE WORK ACTIVITIES

Ensuring Culinary Standards and Responsibilities are Met for Restaurant

• Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for restaurant.
• Supervises restaurant kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
• Maintains food preparation handling and correct storage standards.
• Recognizes superior quality products, presentations and flavor.
• Plans and manages food quantities and plating requirements for the restaurant.
• Communications production needs to key personnel.
• Assists in developing daily and seasonal menu items for the restaurant.
• Ensures compliance with all applicable laws and regulations.
• Follows proper handling and right temperature of all food products.
• Estimates daily restaurant production needs.
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
• Checks the quality of raw and cooked food products to ensure that standards are met.
• Determines how food should be presented and creates decorative food displays.

Leading Kitchen Team

• Supervises and coordinates activities of cooks and workers engaged in food preparation.
• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial / business decision making; demonstrates honesty / integrity; leads by example.
• Leads shift teams while personally preparing food items and executing requests based on required specifications.
• Supervises and manages restaurant kitchen employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees' absence.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Serving as a role model to demonstrate appropriate behaviors.
• Ensuring and maintaining the productivity level of employees.
• Ensures employees are cross-trained to support successful daily operations.
• Ensures employees understand expectations and parameters.
• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.

Establishing and Maintaining Restaurant Kitchen Goals

• Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc.
• Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work.
• Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.
• Effectively investigates, reports and follows-up on employee accidents.
• Knows and implements company safety standards.

Ensuring Exceptional Customer Service

• Provides services that are above and beyond for customer satisfaction and retention.
• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Sets a positive example for guest relations.
• Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.
• Empowers employees to provide excellent customer service.
• Handles guest problems and complaints.
• Interacts with guests to obtain feedback on product quality and service levels.

Managing and Conducting Human Resource Activities

• Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
• Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes.
• Manages employee progressive discipline procedures.
• Participates in the employee performance appraisal process, providing feedback as needed.
• Uses all available on the job training tools for employees.
• Assists as needed in the interviewing and hiring of employee team members with appropriate skills.

Additional Responsibilities

• Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
• Analyzes information and evaluating results to choose the best solution and solve problems.
• Attends and participates in all pertinent meetings.

Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.

At Westin, we are committed to empowering guests to regain control and enhance their well-being when they need it most while traveling, ensuring they can be the best version of themselves. To achieve the brand mission of becoming the preeminent wellness brand in hospitality, we need passionate and engaged associates to bring the brand’s unique programming to life. We want our associates to embrace their own well-being practices both on and off property. You are the ideal Westin candidate if you are passionate; you are active and take pride in how you maintain your well-being; you are optimistic; you are adventurous. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.

We want to welcome you to a world of bringing True Hospitality to everyone. When you join us at IHG, you become part of our global family. A welcoming culture of warmth, honesty, and a passion for providing True Hospitality. We pride ourselves on letting your personality and passions shine, recognizing the individual contribution you make and supporting your ambition to learn and create your own career path. In making a difference to our guests, owners, colleagues, and communities, every day is a chance to create great and unique experiences, in your own way.

With over 370,000 colleagues in nearly 100 countries sharing our values, we want to grow with you. Conveniently located in the heart of Doha's key business district, our hotels are close to major attractions and transport links. Our 378 guestrooms and suites at Crowne Plaza and 307 at Holiday Inn are equipped with modern amenities, including high-speed wireless internet.

• Manage the StockBurger & Co outlet, planning activities, promotions, and menu implementations in line with marketing plans.
• Follow up on action points from daily briefings and operational meetings.
• Assist in compiling marketing plans and budgets.
• Ensure adherence to disciplinary and grievance procedures.
• Maintain awareness of customer expectations and ensure they are met.
• Oversee food costs, kitchen supplies, energy costs, and utensils.
• Improve operational efficiency to benefit clients.
• Enhance food cost management through strategic purchasing without compromising quality.
• Reduce energy consumption in the kitchen.
• Monitor outlet operations and correct deviations from quality standards during all service periods.

• Proven experience as a Sous Chef or Chef de Cuisine in a luxury hotel or fine dining environment.
• Diploma or certification in culinary discipline.
• Strong leadership, communication, and organizational skills.
• Deep knowledge of food safety, kitchen operations, and cost control.
• Passion for food innovation and attention to detail.
• Proficiency in Microsoft Windows applications; knowledge of Jana and other kitchen systems is an advantage.
• Mastery of HACCP hygiene standards.

We provide everything needed for your success, including a competitive salary, comprehensive benefits, uniform, room discounts, and top-tier training. Our inclusive culture celebrates diversity and encourages colleagues to bring their whole selves to work. IHG Hotels & Resorts is committed to equal employment opportunities and fostering a culture of trust, support, and acceptance. We believe that feeling well inside and outside of work is essential, supported by our myWellbeing program.

We want to welcome you to a world of bringing True Hospitality to everyone. When you join us at IHG, you become part of our global family. A welcoming culture of warmth, honesty and a passion for providing True Hospitality. We pride ourselves on letting your personality and passions shine, recognizing the individual contribution you make and supporting your ambition to learn and create your own career path. In making a difference to our guests and owners, colleagues and communities, every day is a chance to create great and unique experiences, in your own way. With over 370,000 colleagues in nearly 100 countries sharing our values, there are countless opportunities at your fingertips. We’re growing; grow with us. Conveniently located in the heart of one of Doha's key business districts, close to major banks, Crowne Plaza and Holiday Inn Doha – The Business Park is just a 15-minute drive by car or complimentary shuttle from Doha's Hamad International Airport and near such attractions as Museum of Islamic Arts and Souk Waqif. Our 378 stylish guestrooms and suites at Crowne Plaza and 307 well-appointed guestrooms at Holiday Inn are all equipped with modern amenities designed for comfort and high-speed wireless internet access to stay connected.

Your day-to-day:

• Is in charge of running the StockBurger & Co outlet. In conjunction with the Executive Chef plans activities, promotions and menu implementations according to the annual marketing plans.
• Ensures that all designated action points from daily briefings or monthly operational meetings are being followed by the individuals concerned.
• Assists the Executive Chef in compiling the annual marketing plans and budgets.
• Ensures disciplinary and grievance procedures are adhered to and followed.
• Be constantly aware of customers’ expectations, which are adhered to and followed.
• Be responsible for and accountable for the overall food cost as well as kitchen supplies, kitchen energy costs and kitchen utensils in the assigned section.
• Find ways to improve the efficiency of the operations which will benefit our clients.
• Assist the Executive Chef in improving the food cost through strategic purchasing, without negatively affecting predetermined quality standards.
• Constantly strive to reduce energy consumption within the kitchen.
• Checks the outlet operation during all service periods taking necessary action to correct any deviation from quality standards.

• Proven experience as a Sous Chef or Chef de Cuisine in a luxury hotel or fine-dining environment
• A diploma or certificate in a culinary discipline
• Strong leadership, communication, and organizational skills.
• Deep knowledge of food safety, kitchen operations, and cost control.
• Passion for food innovation and attention to detail
• Knowledge of Microsoft Windows applications an asset, knowledge in Jana and other kitchen system is an added advantage
• Mastery of HACCP hygiene standards

What you can expect from us:

We give our people everything they need to succeed. From a competitive salary that rewards all your hard work to a wide range of benefits designed to help you live your best work life – including a full uniform, impressive room discounts and some of the best training in the business.

Our mission is to welcome everyone and create inclusive teams where we celebrate difference and encourage colleagues to bring their whole selves to work. IHG Hotels & Resorts provides equal employment opportunities to applicants and employees without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, protected veteran status, or disability. We promote a culture of trust, support, and acceptance. Always welcoming different backgrounds, experiences, and perspectives.

IHG gives every member of the team the room they need to belong, grow and make a difference in a collaborative environment. We know that to work well, we need to feel well – both inside and outside of work – and through our myWellbeing

We want to welcome you to a world of bringing True Hospitality to everyone. When you join us at IHG, you become part of our global family. A welcoming culture of warmth, honesty and a passion for providing True Hospitality. We pride ourselves on letting your personality and passions shine, recognizing the individual contribution you make and supporting your ambition to learn and create your own career path. In making a difference to our guests and owners, colleagues and communities, every day is a chance to create great and unique experiences, in your own way. With over 370,000 colleagues in nearly 100 countries sharing our values, We want to welcome you to a world of bringing True Hospitality to everyone. When you join us at IHG, you become part of our global family. A welcoming culture of warmth, honesty and a passion for providing True Hospitality. We pride ourselves on letting your personality and passions shine, recognizing the individual contribution you make and supporting your ambition to learn and create your own career path. In making a difference to our guests and owners, colleagues and communities, every day is a chance to create great and unique experiences, in your own way. With over 370,000 colleagues in nearly 100 countries sharing our values, there are countless opportunities at your fingertips. We're growing; grow with us. Conveniently located in the heart of one of Doha's key business districts, close to major banks, Crowne Plaza and Holiday Inn Doha – The Business Park is just a 15-minute drive by car or complimentary shuttle from Doha's Hamad International Airport and near such attractions as Museum of Islamic Arts and Souk Waqif. Our 378 stylish guestrooms and suites at Crowne Plaza and 307 well-appointed guestrooms at Holiday Inn are all equipped with modern amenities designed for comfort and high-speed wireless internet access to stay connected.

Your day-to-day:

• Is in charge of running the StockBurger & Co outlet. In conjunction with the Executive Chef plans activities, promotions and menu implementations according to the annual marketing plans.
• Ensures that all designated action points from daily briefings or monthly operational meetings are being followed by the individual s concerned.
• Assists the Executive Chef in compiling the annual marketing plans and budgets.
• Ensures disciplinary and grievance procedures are adhered to and followed.
• Be constantly aware of customers' expectations, which are adhered to and followed.
• Be responsible for and accountable for the overall food cost as well as kitchen supplies, kitchen energy costs and kitchen utensils in the assigned section.
• Find ways to improve the efficiency of the operations which will benefit our clients.
• Assist the Executive Chef in improving the food cost through strategic purchasing, without negatively affecting predetermined quality standards.
• Constantly strive to reduce energy consumption within the kitchen.
• Checks the outlet operation during all service periods taking necessary action to correct any deviation from quality standards.

What we need from you:

• Proven experience as a Sous Chef or Chef de Cuisine in a luxury hotel or fine-dining environment
• A diploma or certificate in a culinary discipline
• Strong leadership, communication, and organizational skills.
• Deep knowledge of food safety, kitchen operations, and cost control.
• Passion for food innovation and attention to detail
• Knowledge of Microsoft Windows applications an asset, knowledge in Jana and other kitchen system is an added advantage
• Mastery of HACCP hygiene standards

What you can expect from us:
We give our people everything they need to succeed. From a competitive salary that rewards all your hard work to a wide range of benefits designed to help you live your best work life – including a full uniform, impressive room discounts and some of the best training in the business.

Our mission is to welcome everyone and create inclusive teams where we celebrate difference and encourage colleagues to bring their whole selves to work. IHG Hotels & Resorts provides equal employment opportunities to applicants and employees without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, protected veteran status, or disability. We promote a culture of trust, support, and acceptance. Always welcoming different backgrounds, experiences, and perspectives.

IHG gives every member of the team the room they need to belong, grow and make a difference in a collaborative environment. We know that to work well, we need to feel well – both inside and outside of work – and through our myWellbeing

Don't quite meet every single requirement, but still believe you'd be a great fit for the job? We'll never know unless you hit the 'Apply' button. Start your journey with us today.

Job Summary
Ensures efficient running of the kitchen, contributing to the overall success of outlets and where necessary events, in accordance with the hotel's standards and financial goals. Essential Duties and Responsibilities

Guest Satisfaction

• Always provides a courteous and professional service.
• Ensures that all guests contact culinary associates deliver the brand promise and provide exceptional guest service at all times.
• Manages all guest and associate complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily.
• Maintains positive guest and colleague interactions with good working relationships.

Operations

• Organises and sets up the assigned section of the Food, Beverage, and Kitchens as efficiently as possible to increase speed and maximise productivity.
• Ensures that all dishes from that section are prepared consistently and according to standard recipes and of the highest standard of the various cuisines we offer, with the aim to be the best in the city.
• Buys locally available fresh products wherever possible and has limited menus which are changed frequently to ensure the guest is always offered a variety of food items.
• Plans or participates in planning menus and utilization of food surpluses and leftovers, taking into account probable number of guests, market conditions, popularity of various dishes and frequency of menu.
• Reviews menus, analyses recipes, determines food, labor, overhead costs and assigns prices to menu items.
• Directs food apportionment policy to control costs.
• Introduces and tests the market with new products which are market-orientated in terms of price and product.
• Estimates food consumption and purchases or requisitions of foodstuffs and kitchen supplies.
• Devises special dishes and develops innovative recipes.
• Directs the Chefs and culinary team in ensuring that all culinary standards in that section comply with company and Hotel Policies and Standard Operating Procedures.
• Monitors food and operating costs and controls these by reducing waste.
• Trains the culinary associates in that section of kitchen in the skills necessary for them to perform their function.
• Ensures the sanitation and food safety standards for the respective kitchens are being met.
• Ensures familiarity with all sections of the kitchen to facilitate the flexible use of associates.
• Ensures that operating and kitchen equipment is maintained to a good standard with minimum breakage.
• To ensure effective food storage, stock rotation and labelling and to report any food wastage/spoilage.
• Responds to the results of the consumer audit and ensures that the relevant changes are implemented.

Talent & Culture

• Oversee the punctuality and appearance of all culinary associates under your direction, making sure that they wear the correct uniform and maintain a high standard of personal appearance and hygiene, according to the hotel and department's grooming standards.
• Assists in the training of the associates ensuring that they have the necessary skills to perform their duties with the maximum efficiency.
• Supervises the associates within the department, ensuring that the correct standards and methods of service are maintained as stated in the Departmental Operations Manual.
• Develops the skills and effectiveness of all culinary associates through the appropriate training, coaching, and/or mentoring.
• Supports, demonstrating and reinforcing Rosewood Hotels & Resorts' Values and Culture Characteristics.
• Ensures that associates have a complete understanding of and adhere to associate rules and regulations.
• Ensures that associates follow all hotel, company and local rules, policies and regulations relating to fire and hazard safety, and security. Standard Responsibilities
• Comply and adhere to the Rosewood company policies.
• Take on other tasks in addition to the ones stated, in a reasonable framework.
• Be always a "brand ambassador" and ensure brand integrity and clarity are always maintained.
• Model the company's culture, vision, mission, principles, and Culture characteristics.
• Ensure new technology and equipment is embraced, improving productivity whilst taking work out of the system. Confidentiality
• Whist working for the company there will be access to a wide variety of confidential information concerning the company, guests, and associates. It is vital that all such information remains confidential and must not be disclosed to anyone outside the company, guests and associates, unless otherwise stated.

Health & Safety

• Be aware of and comply with safe working practices as laid down under the Health and Safety Act as applicable to your place of work. This will include your awareness of any specific hazards at your workplace.
• The wearing of appropriate protective clothing provided by or recommended by the Company will be obligatory.
• Report any defects in the building, plant, or equipment according to hotel procedure.
• Ensure that any accidents to associates, guests or visitors are reported immediately in accordance with correct procedures.
• Attend Statutory Fire, Health & Safety training and be fully conversant with and abide by all rules concerning Fire, Health & Safety.

• Be fully conversant with:

• Regulations

• Risk Assessments for your department
• Hotel Fire & Bomb Procedures
• Food Safety Procedures

Other

• The above description is not to be regarded as exhaustive. Other tasks and responsibilities of a broadly comparable nature may be added on a temporary or permanent basis, as appropriate.
• As the hotel's level of business varies, there is a need for flexibility in attitude, approach and working hours.

A Chef de Cuisine contributes to creation and producing of Italian menu items and managing and training of the kitchen brigade to deliver an excellent Guest and Member experience while managing food cost controls.

What will I be doing?
A Chef de Cuisine contributes to menu creation and the managing and training of the kitchen brigade to deliver an excellent Guest and Member experience while managing food cost controls. Specifically, you will be responsible for performing the following tasks to the highest standards:

• Contribute to menu creation
• Manage and train the kitchen brigade effectively to ensure a well-organised and motivated team
• Ensure consistency in quality of dishes at all times
• Manage customer relations when necessary, in the absence of the Executive Chef
• Ensure resources meet business needs through the effective management of working rotas
• Support brand standards through the training and assessment of your team
• Manage food cost controls to contribute to Food and Beverage revenue
• Knowledge of activities in other departments and implications
• Ensure compliance with food hygiene and Health and Safety standards

What are we looking for?
A Chef de Cuisine serving Hilton Brand hotels is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:

• Strong Sous Chef or previous Chef de Cuisine Experience
• Approaches food in a creative way
• Strong supervisory skills
• Positive attitude
• Good communication skills
• Committed to delivering a high level of customer service
• Excellent grooming standards
• Excellent planning and organising skills
• Willingness to learn

It would be advantageous in this position for you to demonstrate the following capabilities and distinctions:

• Relevant qualifications for role
• Ability to work a variety of shifts including weekends, days, afternoons and evenings

What will it be like to work for Hilton?
Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision "to fill the earth with the light and warmth of hospitality" unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all

Work Locations
Hilton Salwa Beach & Villa

Schedule
Full-time

Brand
Hilton Hotels & Resorts

Job
Culinary