Job Description

Location:

Doha, Qatar

Job Summary:

We are looking for a highly experienced and creative

Head Chef

to lead our kitchen operations. The ideal candidate must be an expert in

food presentation

,

kitchen setup

,

menu engineering

,

costing

, and

kitchen management software

. The role also includes handling additional culinary projects across other sites under the brand.

Key Responsibilities:

Oversee daily kitchen operations, ensuring consistency, quality, and timely service. Lead, train, and supervise the culinary team to maintain high performance and discipline. Create and implement innovative and high-standard food presentations. Plan, develop, and execute creative, cost-effective, and brand-aligned menus. Conduct menu engineering to improve profitability and guest satisfaction. Monitor and manage food costs, portioning, inventory, and wastage control. Organize and set up kitchens for smooth and efficient operations. Ensure compliance with all food safety and hygiene regulations. Utilize kitchen and inventory software for operational accuracy and cost control.

Support and manage culinary requirements of additional site projects or brand expansions

as assigned. Work closely with management on promotions, events, and new concept developments.

Requirements:

Proven experience as a Head Chef or Senior Sous Chef in premium or fine dining. Expertise in food styling and modern plating techniques. Strong background in kitchen layout, setup, and workflow planning. Knowledge of menu engineering, food costing, and budgeting. Proficient in kitchen and inventory software (e.g., FMC, POS, inventory tools). Strong leadership, organizational, and problem-solving skills. Ability to manage multiple sites or projects when required. Culinary degree or professional training preferred.
Job Types: Full-time, Permanent

Application Question(s):

How many years of experience do you have as a Head Chef or in a senior kitchen leadership role? Are you experienced in food presentation and modern plating techniques? Have you been involved in setting up a professional kitchen from scratch? Are you available to relocate or travel between sites if required? * What types of cuisine are you most experienced with?