39 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

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

We are seeking an experienced and passionate Head Chef to lead the culinary team at our premium French café and restaurant. The ideal candidate will have good knowledge of French cuisine, exceptional leadership skills, and a commitment to delivering outstanding dining experiences that reflect the authentic flavors and elegance of French gastronomy.

Key Responsibilities:

• Oversee the daily kitchen operations, ensuring high standards of food quality, presentation, and hygiene.
• Plan, develop, and update the menu, focusing on classic and modern French dishes using seasonal and high-quality ingredients.
• Lead, train, and motivate kitchen staff, fostering a positive and productive work environment.
• Manage inventory, order supplies, and control food costs to meet budgetary targets.
• Ensure compliance with all health and safety regulations, maintaining a clean and safe kitchen environment.
• Collaborate with management on budgeting, menu pricing, and promotional events.
• Monitor customer feedback and continuously improve the food and service quality.
• Innovate and introduce new culinary techniques and trends to keep the menu fresh and exciting.

Requirements:

• Proven experience as a Head Chef or Senior Chef in a French or fine-dining restaurant.
• Deep knowledge of French cuisine, cooking techniques, and ingredients.
• Strong leadership, organizational, and communication skills.
• Ability to work in a fast-paced environment under pressure.
• Excellent time management and multitasking abilities.
• Commitment to maintaining the highest standards of food safety and hygiene.
• Culinary degree or relevant certification preferred.

Qualifications:

• Minimum 5 years of experience in a similar role, preferably in premium or luxury establishments.
• Formal culinary education is highly desirable.

Working Conditions:

• Full-time position with flexible hours, including evenings, weekends, and holidays.
• Transferable visa with NOC required.
• Valid Health Certificate is mandatory.

Job Type: Full-time

Application Question(s):

• Please mention your current / previous and expected salary.
• We will fill this position on urgent basis, can you join immediately

Experience:

• Head chef with premium Restaurant or hospitality industry: 3 years (Required)

License/Certification:

• Health Certificate (Required)

Location

Lusail, Qatar

Experience

5

Job Type

Recruitment

Job Description

Job Title: Head Chef (North Indian Cuisine)

Years of Experience: Minimum 5 Years

(Candidate can be based anywhere, but should be willing to relocate to Qatar)

GOAL OF FUNCTION

The Head Chef (North-Indian Cuisine) will be responsible for the creation, preparation and presentation of food items on the menu of the restaurant.

Main duties include: · Design and create new menu items for approval of owner/management. · Ordering ingredients and supplies for the restaurant · Maintain inventory of usable ingredients and supplies · Management of kitchen staff/helpers in efficient production of menu items · Assist in hiring and training new kitchen staff to assist in the production of goods.

PRIMARY TASKS

· 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.

Employee Grade Level 4

· 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.

Location

Doha, Qatar

Experience

Job Type

Recruitment

Job Description

Job Descriptions:

• Design and plan menus that align with the restaurant's concept, seasonal ingredients, and customer preferences.

• Lead, train, and schedule kitchen staff, ensuring they adhere to recipes, portion control, and hygiene standards.

• Oversee food preparation and cooking, ensuring dishes are prepared to high-quality standards and meet presentation requirements.

• Maintain high standards of food quality and consistency, conducting regular taste tests and making adjustments as needed.

• Monitor kitchen expenses, track food costs, and work within budget constraints to maximize profitability.

• Develop and implement the culinary vision and strategy for the establishment, aligning with the brand and market trends.

• Create and innovate menus that reflect the concept, attract customers, and maximize profitability.

• Oversee daily kitchen operations, including food preparation, plating, and service, ensuring efficiency and consistency.

• Monitor and manage kitchen budgets, including food costs, labor costs, and operational expenses.

• Maintain and enhance food quality and presentation, conducting regular quality checks and making improvements as needed.

• Build and maintain relationships with suppliers, negotiate contracts, and source highquality ingredients.

• Ensure adherence to all health and safety regulations, including sanitation and food safety standards.

Required Skills:

• Proven experience as a Head Chef / Executive Chef or similar role in a high-volume restaurant.

• Minimum 5 Years of Experiences in the same field

• Culinary degree or equivalent experience preferred.

• Strong leadership and communication skills.

• Ability to work in a fast-paced environment and manage multiple tasks efficiently.
• Knowledge of kitchen equipment, food safety standards, and best practices in culinary arts.

• Proven track record in menu development, kitchen management, and cost control.