39 Executive Chef jobs in Qatar

Job Purpose:

To lead and oversee the entire kitchen and food production operations in the catering division, ensuring high standards of food quality, menu innovation, hygiene, and cost efficiency, while managing and developing the culinary team.

Key Responsibilities:

• Plan, develop, and design menus for catering events, bulk orders, and daily operations.
• Supervise and manage kitchen staff, including chefs, cooks, helpers, and packing team.
• Ensure food quality, taste, and presentation meet company standards and client expectations.
• Monitor portion control, food safety, and hygiene practices in line with HACCP/FHC standards.
• Coordinate with procurement and store to ensure timely supply of raw materials.
• Control food costs, wastage, and ensure efficient utilization of resources.
• Conduct training sessions for kitchen staff on culinary skills, hygiene, and safety.
• Oversee preparation, cooking, marination, and presentation of meals.
• Ensure timely execution of catering orders, events, and functions.
• Maintain cleanliness, safety, and organization of the kitchen and equipment.
• Assist management in planning budgets, pricing, and cost control strategies.
• Handle client tastings, feedback, and special menu requirements.
• Stay updated with culinary trends to introduce new recipes and enhance offerings.

Job Type: Full-time

Responsible for all kitchen operations with a focus on maintaining the highest standards of food quality, production efficiency, hygiene, and regulatory compliance. Managing hot kitchen, bakery, frozen foods, buffet setup, and sanitation sections.

Required Candidate profile

Leads team of section heads,production supervisor, chef.Culinary is consistently delivered.Responsibilities in the hiring and termination authority,staff performance appraisal

Gulf experience is must

We're Hiring: Brand Executive Chef – Aura Group, Qatar

Aura Group Qatar is seeking a visionary
Brand Executive Chef
to lead one of our high-volume, fine dining concepts. This is a unique opportunity for a culinary leader with
exceptional expertise in steak preparation
and a background in
top-tier international steakhouse brands
.

About the Role

As the Brand Executive Chef, you will be the creative and operational force behind a flagship restaurant under Aura Group. You will be responsible for delivering an elevated dining experience centered around
premium steak offerings
, ensuring consistency, innovation, and excellence in every dish.

What We're Looking For

Proven experience as an Executive Chef in
fine dining

Specialized expertise in
steak cooking techniques
– dry-aged, Wagyu, wood-fired, sous-vide, etc.

Background in
renowned international steakhouse brands
(e.g., CUT, STK, Prime68,etc.)

Strong leadership and team development skills

Ability to manage high-volume operations while maintaining quality and finesse

Passion for culinary innovation and brand development

Why Join Aura Group?

Aura Group is one of Qatar's leading hospitality companies, known for its diverse portfolio of high-end restaurants. We offer a dynamic work environment, competitive compensation, and the chance to shape one of the region's most exciting culinary destinations.

Wyndham Grand Doha West Bay Beach is looking for an Executive Chef

SUMMARY

The Executive Chef manages all Food & Beverage Kitchen Operations including Stewarding operations with an emphasis on maintaining hygienic standards and practices, team training, and overseeing the preparation and presentation of a consistent food product which exceed customer's expectations.

KEY RESPONSIBILITIES

MANAGING AND CONDUCTING ADMINISTRATIVE ACTIVITIES
:

• Must be able to effectively communicate, with all level of Team members and guests in an attentive, friendly, courteous and service oriented manner.
• Must be effective at listening to, understanding, and clarifying concerns raised by Team members and guests.
• Must be effective in handling tasks.
• Must be able to multitask and prioritize to meet deadlines.
• Approach all encounters with guests and Team members in an attentive, friendly, courteous and service-oriented manner.
• Attend all hotel required meetings and trainings.
• Participate in Manager on Duty coverage as required.
• Maintain regular attendance in the company's compliance training.
• Is conscious of his/her example role and maintain high standards of personal appearance and attitude.
• Maximize efforts towards productivity, identify problem areas and assist in implementing solutions.
• Be a representative of the brand's service culture.

LEADING CULINARY TEAM
:

• Set clear expectations by meeting daily with Production Management team to communicate daily issues.
• Promote a professional and disciplined work environment.
• Ensure all kitchen teams are aware of expectations in their roles and support/coach/lead & motivate them accordingly.
• Ensure proper scheduling of all kitchen team members.
• Promote Healthy and Safe work practices at all times.
• Ensure all required assured safe catering requirements are met.
• Conduct daily walk through of hotel kitchens and accompanying areas to ensure proper cleanliness.
• Strive to improve all food preparations, presentations & menu selections.
• Manages all functions of the Food Production and Stewarding operations to achieve the optimum departmental profit.
• Manages all functions of the Food Production and Stewarding operations to achieve the optimum quality level of food production and sanitation.
• Oversees special events and special food promotions.
• Makes recipes and maintains up-dated and accurate costing of all dishes prepared and sold in the Food and Beverage operation.
• Develops and writes standard recipes.
• Develops new dishes and products.
• Takes steps to ensure that outstanding culinary technical skills are maintained.

FOOD COST, CONTROL AND STORAGE:

• Controls and analyses, on an on-going basis, the level of the following:
• Sales
• Costs
• Issuing of food
• Quality and presentation of food products
• Condition and cleanliness of facilities and equipment
• Guest satisfaction
• Marketing

MANAGING AND CONDUCTING ACTIVITIES WITH OTHER DEPARTMENTS:

• Develops with the Human Resources Manager training plans, develops training material in accordance with WHG guidelines and implements training plans for the Food Production employees and other Food and Beverage team members.
• Develops with the Director of Food and Beverage/F&B Manager popular menus offering guests value for money in accordance with WHG guidelines.
• Plans and organizes with the Food and Beverage Manager / Restaurants Manager Successful Food and Beverage activities in the hotel and overseas.
• Attends and participates to other meetings as required by the administrative calendar.
• Keeps an up-dated Hotel Policies and Procedures file and up-dated files on the following Food Production matters:
• Recipes
• Finance
• Standards
• Personnel and Training
• Outlets
• Promotions
• Meetings
• Projects
• Material and Equipment

• Miscellaneous

• Maintain storeroom par level and realize the importance of food turnovers.

• In conjunction with the Chief Steward, maintain the china, glassware and silver inventories.
• Sets Food Production and Stewarding goals and develops strategies, procedures and policies.
• Determines with the Finance Director the minimum and maximum stocks of all food, material and equipment.
• Sets standards of all food and equipment purchases in accordance with local & Wyndham guidelines.
• Hold performance reviews with the senior team within the culinary department.

Leadership

• Maintaining a business environment based on the Code of Conduct and Company Vision
• Maintain and enhance the open-door policy to all team members providing advice and guidance when needed in regards to their issues or concerns and/or grievances
• Responsible for people leadership of direct reports with section heads (recruitment and selection, performance management (Appraisal/PDP), associate development and motivation, counselling / disciplinary issues.
• Conduct regular coaching sessions/1:1s with direct reports

Human Resources

• Ensure that the hotels are fully compliant with Wyndham people processes and deadlines that govern all Wyndham properties. E.g. AES, Success Matters, Probation reviews etc.
• Ensure that the administration of the probation review process in your department and ensure that follow-up for all issues is done in timely manner and results of both follow-up and the initial reviews are communicated to all relevant parties
• Talent Reviews taken place as per the communicated timeline and are live in the business
• Ensure 100% compliance with all mandatory training for departments; as well as the Departmental Trainers are positively encouraged
• Control the LTO, Absence and Payroll in your department in conjunction with the HR Leader on property.
• Manage the AES process culinary and Stewarding department ensure that the follow up meetings are done and the team members have timely feedback.
• Conduct interviews for relevant roles in conjunction with HR
• Review manning and re-recruitment of all positions in conjunction with HR
• Ensure that you dine in the Associate restaurant at least three times a week and provide HR Leader on property feedback
• Support WeCom with quarterly People, Community and Sustainability engagement events

Communication

• To conduct or chair regular communication meetings with team(s) and actively participate in relevant business meetings to facilitate effective communication.
• Conducted documented 121's with all direct reports
• Share all relevant information with GM & HR in 121's
• Attend ExCom Meetings
• Attend Business Review Meeting
• Quarterly Hotel Meeting

Finance

• Plan and track departmental budget
• Plan and track departmental holidays and lieu days as per the needs of the business
• Review with the Finance Leader/HR Leader the payroll figures (and challenge the section heads with regards to over spending and casual usage)
• Ensure that the payroll is submitted to HR on the agreed date

SKILLS & COMPETENCIES

• Strong leadership skills to motivate brigade of chefs. First rate culinary skills. A foundation degree in culinary arts and health and safety and food hygiene certificates. Individual has also to be physically fit and able to lift, move and carry items within the prescribed limits.
• Remain focused, calm and approachable always and provide turn around strategies for the team when faced with challenges.
• Keeping consistent management and development of the team at the forefront, with full compliance to all related standards while adhering to Food Safety, profitability and guest satisfaction

EXPERIENCE, CERTIFICATION & EDUCATION

• Minimum Requirements:
• Minimum 5 years' experience as an Executive Chef in a 4/5 star hotel.
• Innovation is key.
• Fluent in written and spoken English.
• International cuisine experience.
• Proficient with local rules and regulations involving, Health & Safety & HACCP.
• Ability to stay calm when the pressure mounts.

Hiring "Executive Chef (International Cuisine) – Immediate Joiners Highly preferred" for our reputed Holding group based company

Vertical: Restaurant

Qualifications, Mandatory to have the below:

1. Should possess minimum 10+ Years of experience as Executive Chef in International Cuisine

2. Must have experience in developing / creating new Menus & concepts.

3. Possess advanced culinary skills including food preparation, flavor pairings and other cooking best practices

4. Holding excellent record of kitchen management & expert in Staying current on developing trends in the restaurant industry

5. BS degree in culinary science or related certificate

6. Working knowledge of various computer software programs (MS Office, restaurant management software, POS)

7. Must be Locally available in QATAR with valid Qatar ID.

8. Immediate Joiners highly preferred.

Job Responsibilities:

· Developing unique menus and recipes for different cuisines

· Define menu concepts and update dishes.

· Identifying and introducing new culinary techniques

· Current knowledge of trends in the restaurant industry

· Planning and directing food preparation and culinary activities

· Ability to choose the right kitchen layout and kitchen equipment and guarantee smooth operation

· Kitchen staff directing, supervising and problem-solving.

· Kitchen staff training -food safety, hygiene, and Baladiya Rules of Qatar

· Maintain high standard quality for food and service

· Maintaining the kitchen in conditions that meet the company standards and health code regulations

· Performing administrative duties, including meetings, paperwork.

· Financial knowledge -Costing, menu pricing, food cost control, Maintain and track inventory, also work within Budget.

· Ability to deal with suppliers and to modify recipes as needed and keeping high quality of food taste.

Job Types: Full-time, Permanent

Application Question(s):

• Are you presently in Qatar?
• Are you available to join immediately (If no, mention number of days)?
• Are you ok to proceed with salary range b/w QAR full package (all inclusive)?

Education:

• Bachelor's (Preferred)

Experience:

• Executive Chef: 5 years (Preferred)
• Head Chef: 8 years (Preferred)
• Executive Chef in Qatar market: 4 years (Preferred)
• Costing, menu pricing, food cost control etc: 8 years (Preferred)
• knowledge of softwares (MS Office, restaurant, POS): 5 years (Preferred)
• Baladiya Rules of Qatar: 3 years (Preferred)
• Developing unique menus & creating new concepts: 5 years (Preferred)
• International Cuisine: 10 years (Preferred)
• Kitchen management: 10 years (Preferred)

License/Certification:

• Qatar ID (Preferred)
• Qatar Driving License (Preferred not mandatory) (Preferred)

About the Role:

We are seeking a highly skilled and creative Executive Chef to lead the culinary operations of a reputed standalone restaurant in Qatar. The ideal candidate will have extensive experience in Asian, Western, Mediterranean, and Bakery & Pastry cuisines, with a proven ability to manage kitchen operations, develop innovative menus, and ensure top-quality food presentation.

Key Responsibilities:

• Oversee all kitchen operations, ensuring consistency, quality, and creativity across all menus.
• Develop and update menus for à la carte, specials, bakery, and dessert items in line with current trends and guest preferences.
• Lead, train, and mentor kitchen staff to maintain high performance and hygiene standards.
• Control food cost, waste, and inventory while maintaining profitability and efficiency.
• Ensure strict compliance with Qatar's food safety and hygiene regulations (QHSE standards).
• Collaborate with management to plan seasonal promotions, special events, and new concepts.
• Monitor kitchen maintenance, cleanliness, and equipment condition.
• Handle supplier relations and quality control for all food ingredients and kitchen supplies.

Requirements:

• Minimum 10 years of experience as an Executive Chef or Head Chef in standalone or high-end restaurants.
• Expertise in Asian, Western, Mediterranean, and Bakery & Pastry cuisines.
• Strong leadership, creativity, and team management skills.
• Must be locally available in Qatar with a valid QID and transferable visa.
• Excellent communication and organizational skills.
• Culinary degree or equivalent professional certification preferred.

Job Type: Full-time

Pay: From QAR10,000.00 per month

Application Question(s):

• Are you available to join immediately?

We are seeking an experienced Chef Consultant specializing in Anglo-Indian cuisine to support the pre-opening and successful launch of a new restaurant concept in Qatar. The consultant will provide expertise in menu development, kitchen setup, staff training, and operational planning to ensure an authentic and high-quality dining experience.

Key Responsibilities

Concept & Menu Development

Design and develop a comprehensive Anglo-Indian menu that balances tradition with modern presentation.

Standardize recipes with detailed costing and portion control.

Ensure menu items reflect authentic Anglo-Indian flavors with consistency and innovation.

Kitchen Setup & Operations

Advise on kitchen layout, workflow, and equipment requirements.

Establish food safety, hygiene, and HACCP standards.

Create operational manuals, recipe cards, and production guidelines.

Staff Recruitment & Training

Support in identifying and recruiting suitable kitchen staff.

Conduct training sessions on culinary techniques, plating, and food presentation.

Mentor the culinary team to maintain consistency and quality.

Quality & Cost Control

Implement systems for food cost management and inventory control.

Ensure quality standards are maintained across all operations.

Provide guidance on vendor selection and ingredient sourcing.

Pre-Opening & Launch Support

Oversee menu trials, tastings, and soft opening operations.

Work with management to create signature dishes and promotional items.

Provide ongoing consultancy during the opening phase for smooth operations.

Qualifications & Experience

Proven experience as a Chef Consultant or Executive Chef specializing in Anglo-Indian or Indian fusion cuisine.

Strong knowledge of Anglo-Indian culinary traditions and modern dining trends.

Experience in pre-opening projects and restaurant concept development.

Excellent leadership, training, and communication skills.

Familiarity with HACCP and international food safety standards.

Engagement Details

Contract Type: Consultancy (short-term or fixed project duration)

Job Type: Contract

Contract length: 3 months

Pay: From QAR8,000.00 per month

Application Question(s):

• How many years of experience do you have as a Anglo-Indian cuisine Chef ?
• We need to start the consultancy urgently, Are you available to begin immediately?

Job Description
Job Summary:
We are seeking a highly skilled and passionate
Executive Sous Chef
to join our prestigious team at
Raffles & Fairmont Doha
. This role is instrumental in maintaining the highest standards of food quality, creativity, and operational excellence. The Executive Sous Chef will assist the
Executive Chef
in overseeing all kitchen operations, ensuring a world-class culinary experience that aligns with the luxury standards of Raffles & Fairmont.

Key Responsibilities
Culinary Leadership & Menu Development:

• Assist the Executive Chef in conceptualizing, planning, and executing innovative menus that reflect the brand's luxury positioning.
• Ensure the consistency of dishes in terms of taste, presentation, and quality across all outlets, including fine dining, banquets, in-room dining, and specialty restaurants.
• Develop seasonal, themed, and special-event menus, keeping in mind guest preferences, market trends, and sustainability practices.
• Lead menu tastings and presentations, working closely with the culinary and front-of-house teams to ensure flawless execution.
• Stay ahead of global culinary trends and incorporate modern gastronomy techniques to enhance the guest experience.

Operational Excellence & Kitchen Management

• Oversee the day-to-day kitchen operations, ensuring a seamless workflow between stations and sections.
• Implement and enforce kitchen SOPs (Standard Operating Procedures) to uphold efficiency, quality, and luxury service standards.
• Maintain strict compliance with HACCP and food safety regulations, ensuring the kitchen operates in a clean, organized, and safe manner.
• Conduct regular kitchen inspections, checking hygiene, food storage, temperature controls, and overall kitchen cleanliness.
• Collaborate with procurement teams to source high-quality, sustainable ingredients while optimizing cost control.
• Work closely with other departments, including banquet teams, restaurant managers, and F&B service teams, to ensure smooth coordination of food preparation and service.

Team Leadership & Staff Development

• Lead, train, and mentor a diverse culinary team, fostering a culture of excellence, creativity, and teamwork.
• Conduct performance evaluations, set development goals, and provide hands-on coaching to improve culinary skills and techniques.
• Develop and implement training programs for new hires and existing staff to ensure continuous learning and improvement.
• Promote a positive and inclusive work environment, ensuring staff motivation and engagement.
• Oversee kitchen scheduling, ensuring appropriate staffing levels based on business demands.

Financial & Cost Management

• Work closely with the Executive Chef and Finance team to manage food costs and maintain profitability without compromising quality.
• Monitor portion control, food wastage, and inventory to maximize cost efficiency.
• Assist in negotiating with suppliers to secure premium ingredients at competitive pricing.
• Ensure all kitchen purchases align with the hotel's budgetary goals while maintaining the highest culinary standards.

Guest Experience & Brand Representation

• Engage with guests when necessary to gather feedback, accommodate special requests, and enhance their dining experience.
• Represent the brand at culinary events, media engagements, and VIP functions to uphold Raffles & Fairmont's reputation for excellence.
• Develop signature dishes that distinguish Raffles & Fairmont Doha from competitors and contribute to brand identity.
• Collaborate with marketing teams to support food promotions, photoshoots, and PR campaigns.

Qualifications
Qualifications & Skills:

• Minimum 5-7 years of experience in a senior culinary role within a luxury hotel, Michelin-starred restaurant, or fine dining establishment.
• Expertise in international cuisine, with a strong foundation in modern and traditional culinary techniques.
• Strong leadership, communication, and organizational skills to manage high-performing teams.
• In-depth knowledge of food safety regulations, HACCP standards, and sustainability practices.
• Ability to work under pressure in a fast-paced environment while maintaining attention to detail.
• Passion for culinary excellence, innovation, and guest satisfaction.
• Proficiency in kitchen management software, inventory control, and cost analysis is a plus.

Application Deadline:
30 November 2025

Department:
Kitchen

Location:
Qatar - Doha

Compensation:
ر.ق0 / month

Description
Plan, organise, control and direct the work of employees responsible for the preparation and presentation of a broad array of cakes, pastries, desserts, petits fours and breads which meet customer expectations.

Key Responsibilities
● Supervise all employees in the Pastry/Bakery kitchen.

● Create new pastry and dessert menus for all restaurant outlets and banquets, conduct tastings and presentations with photos and costing.

● Establish culinary standards specific for Pastry/Bakery which meet the need of the target market.

● Develop and maintain up-dated operations manuals for all food production and Stewarding sections and make recipes and maintain up-dated and accurate costing of all Pastry dishes prepared and sold in the Food and Beverage operation.

● Supervise the Pastry kitchen staff in the preparation and presentation of all food items in accordance with the hotel's food and beverage standards and standardised menu guidelines.

● Oversee all matters related to food purchasing for pastry and bakery.

● Check food preparation, individual costs, quality, quantity inventories and portion control on a daily basis.

● Liaise with the Chief Steward in order to ensure high standards of cleanliness are maintained in all areas of the Pastry/Bakery kitchen, such as machinery and small kitchen equipment.

● Maintain a hygienic kitchen and personal hygiene.

● Work with Executive Chef and Director of People Services to ensure the departmental performance of staff is productive and assist in planning for future staffing needs.

● Ensure training needs analysis of Kitchen staff is carried out and training programmes are designed and implemented to meet needs.

● Provide input for probation and formal performance appraisal discussions in line with company guidelines.

● Coach, counsel and discipline staff, providing constructive feedback to enhance performance.

● Work with Executive Chef in the preparation and management of the department's budget.

● Assist in co-ordinating the preparation of the departmental annual budget.

● Control and monitor departmental costs on an ongoing basis to ensure performance against budget.

● Be aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures.

● Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly.

● Initiate action to correct a hazardous situation and notify supervisors of potential dangers.

● Log security incidents and accidents in accordance with hotel requirements.

● Implement and practice HACCP.

● Demonstrate Awareness of OH&S policies and procedures and ensure all procedures are conducted safely and within OH&S guidelines and ensure your direct reports do the same.

Additional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel.