138 Head Chef jobs in Qatar

· 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

Company Description

Alrabia Investment & Management is an emerging company successfully operating several well-known restaurants such as Ridge La Cuisine, Rosemary Café in Al Hazm Mall, and Tawar Mall, as well as Karak Mudeer in various locations across Qatar. Established by a native citizen of Qatar, Alrabia is dedicated to advancing and contributing to the nation's hospitality industry. The company prides itself on unparalleled excellence and consistent service in a casual atmosphere, featuring contemporary style cuisine aimed at creating an exceptional dining experience.

Role Description

This is a full-time on-site role for a Head Chef located in Doha, Qatar. The Head Chef will be responsible for managing daily kitchen operations, overseeing food preparation, and ensuring the quality and presentation of dishes. Duties include menu planning, coordinating kitchen staff, maintaining inventory and supplies, and ensuring hygiene and safety standards. The Head Chef will also be tasked with creating new recipes, managing food costs, and training and mentoring kitchen staff.

Qualifications

• Expertise in contemporary style cuisine and menu planning
• Experience in managing kitchen operations and staff coordination
• Strong skills in food preparation, presentation, and quality control
• Knowledge of inventory management and cost control
• Understanding of hygiene and safety standards in the kitchen
• Excellent leadership and team management skills
• Ability to create innovative recipes and adapt to customer preferences
• Relevant culinary certifications or degrees, and professional cooking experience

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)

The Asian Chef, as a culinary expert specializing in Asian cuisine, plays a pivotal role in maintaining the highest standards of food production and kitchen hygiene. This hands-on position demands meticulous attention to detail, creativity, and a positive work attitude. As a key authority in the kitchen, you will be responsible for overseeing and ensuring the exceptional quality and satisfaction of dishes before they reach customers.

RESPONSIBILITIES:

• Recipe Adherence:
• Strictly adhere to provided recipes on the menu, following prescribed measurements in grams to uphold culinary excellence and reduce ingredient wastage.
• Food Preparation Control:
• Control and direct the entire food preparation process and related activities, ensuring precision and consistency.
• Menu Creation:
• Create menus featuring new or existing culinary creations, emphasizing variety and maintaining high-quality standards.
• Dish Approval and Refinement:
• Approve and refine dishes before they are served to customers, ensuring they meet the established standards.
• Equipment and Ingredient Planning:
• Plan equipment and ingredient orders to address identified shortages, arranging for equipment repairs when necessary.
• Issue Resolution:
• Address and rectify any kitchen-related issues or defects promptly and effectively.
• Team Management:
• Assume full responsibility for managing and training kitchen staff, supervising the work of subordinates, estimating staff workloads, and compensation.
• Regulatory Compliance:
• Ensure compliance with nutrition, sanitation regulations, and safety standards, fostering a cooperative and respectful work environment.
• Scheduling and Performance Evaluation:
• Create schedules for kitchen employees, evaluate their performance, and maintain attendance records.
• Kitchen Maintenance:
• Adhere to and enforce sanitation and safety regulations, monitor and maintain kitchen equipment, and maintain clean workstations.
• Creative Contribution:
• Provide suggestions and creative ideas to enhance kitchen performance and review ingredients to meet customer needs.
• Continuous Improvement:
• Evaluate methods to improve the quality of new food products and propose alternative ingredients and food preparation processes to meet mass production and compliance needs.
• Sales Support:
• Support the sales team by preparing samples for local and overseas customers.

REQUIREMENTS AND SKILLS:

• Proven experience as a Head Chef.
• Exceptional kitchen management skills.
• Ability to delegate responsibilities and monitor progress.
• Outstanding communication and leadership skills.
• Up-to-date with culinary trends and efficient kitchen processes.
• Proficiency in useful computer programs (MS Office, restaurant management software, HSCCP).
• Credentials in health and safety training.
• Degree in Culinary Science or related certification.
• Expertise in controlling and directing the food preparation process.
• Mastery in approving and refining dishes.
• Effective management and collaboration with chefs of all levels.
• Menu creation, recipe development, and dish refinement.
• Proficient in determining food inventory needs, stocking, and ordering.
• Ultimate responsibility for ensuring kitchen compliance with sanitary and food safety guidelines.
• Accountability for health and safety and food hygiene practices.

ADDITIONAL REQUIREMENTS:

• Level 1, 2, and 3 Food Safety Awards.
• Level 2 Health and Safety in the Workplace Award.
• Minimum of 2 years of relevant experience.
• Awareness of manual handling techniques.
• Awareness of Control of hazard analysis critical control point (HSCCP) and chemical safety.
• Experience with kitchen equipment.
• Familiarity with dangerous equipment such as knives.
• Competent level of spoken and written English.

Job Type: Full-time

Organization- Andaz Doha
Summary
You will be responsible for the efficient running of the division in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations. The Head Chef is responsible to function as the Production Manager for the Food and Beverage Department, to ensure that all the outlets and banquets operate successfully, in accordance with the standard of the hotel and are individually profitable.

Qualifications
Ideally with an apprenticeship or professional diploma in Food Production. Minimum 2 years work experience as Head Chef, or Executive Sous chef in larger operation. Good practical, operational and adequate administrative skills with a flair for creativity are a must.

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

Summary

You will be responsible for the efficient running of the division in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations. The Head Chef is responsible to function as the Production Manager for the Food and Beverage Department, to ensure that all the outlets and banquets operate successfully, in accordance with the standard of the hotel and are individually profitable.

Qualifications

Ideally with an apprenticeship or professional diploma in Food Production. Minimum 2 years work experience as Head Chef, or Executive Sous chef in larger operation. Good practical, operational and adequate administrative skills with a flair for creativity are a must.

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 seeking a highly skilled and creative Head Chef to lead our kitchen operations and design innovative menus that reflect our brand identity. The ideal candidate will have strong culinary expertise, leadership abilities, and proven experience in developing profitable and trending food concepts.

Key Responsibilities:

• Plan, develop, and implement new menus based on market trends and customer preferences.
• Supervise daily kitchen operations, ensuring quality, consistency, and presentation standards.
• Maintain food cost control, portion sizes, and waste reduction.
• Train, guide, and motivate the culinary team to achieve excellence.
• Ensure compliance with food safety, hygiene, and health regulations.
• Collaborate with management to design seasonal specials and promotional menus.
• Monitor inventory, supplier quality, and purchasing efficiency

Requirements & Qualifications:

• Minimum 5–7 years' experience as a Head Chef, Executive Chef, or similar role.
• Proven track record in menu development and recipe creation.
• Strong leadership and communication skills.
• Ability to manage a team and perform well under pressure.
• Knowledge of food costing, kitchen operations, and inventory systems.

Job Type: Full-time

Pay: QAR3, QAR4,500.00 per month