certified personal chef

Latin Textiles & Trade DMCC

<p>We are a Muslim family seeking a highly skilled, trustworthy, and professional Private Chef currently based in the UAE who is willing to relocate to Qatar. The ideal candidate is experienced in private households, attentive to detail, and respectful of Islamic values, dietary laws, and family customs.</p><p><b>Key Responsibilities:</b></p><ul><li>Plan, prepare, and serve daily meals for the family, ensuring all food is strictly Halal</li><li>Design weekly and monthly menus tailored to the family&rsquo;s preferences, nutritional goals, and seasonal ingredients</li><li>Prepare a wide range of cuisines, including traditional Arabic dishes and international cuisine, with strong attention to flavor, nutrition, and presentation</li><li>Source high-quality ingredients by shopping independently or coordinating with household staff/suppliers</li><li>Maintain a clean, organized, and hygienic kitchen at all times in line with food safety standards</li><li>Prepare meals for special occasions, family gatherings, and guests when required</li><li>Accommodate dietary restrictions, health-focused meals, and children&rsquo;s preferences if applicable</li><li>Respect the family&rsquo;s privacy, routines, and cultural practices at all times</li></ul><p><b>Requirements:</b></p><ul><li>Currently based in the UAE and willing to relocate to Qatar</li><li>Proven experience as a Private Chef, Personal Chef, or in fine dining/restaurants (<b>hotel experience is a plus</b>)</li><li>Strong knowledge of Halal food preparation and kitchen practices</li><li>Ability to prepare both traditional and contemporary dishes across multiple cuisines</li><li>Professional, discreet, and well-organized with excellent time management</li><li>Strong communication and menu planning skills</li><li>Culinary training or certification is preferred but not mandatory</li><li>Flexible schedule, especially during religious periods such as Ramadan and Eid</li><li>Willingness to travel or adjust working hours for events or family needs</li></ul><p>Job Type: Full-time</p><p>Pay: AED3,500.00 - AED4,500.00 per month</p><p>Work Location: In person</p>

Private Chef

Mohammed Bin Mubarak Al-Khulaifi Trading Company

<p>We are seeking an experienced Private Chef for a private household.</p><p><b>Requirements</b>:</p><ul><li>Proven experience working in a private household, preferably for a VIP family</li><li>Strong experience preparing healthy meals, high-protein dishes, grilled foods, seafood, and children&rsquo;s meals</li><li>Ability to create varied weekly menus and adapt meals to different dietary needs and preferences</li><li>Excellent knowledge of food hygiene, kitchen safety, storage, and cleanliness procedures</li><li>Experience sourcing fresh, high-quality ingredients and managing kitchen inventory</li><li>Able to prepare breakfast, lunch, dinner, snacks, and occasional special meals or events</li><li>Professional, discreet, organized, and trustworthy</li><li>Flexible and able to work in a private home environment</li><li>Kitchen and inventory management</li></ul><p><b>Preferred:</b></p><ul><li>Experience with international and Mediterranean cuisine</li><li>Ability to prepare balanced, healthy meals for both adults and children</li><li>Previous experience in luxury or VIP households and high end restaurants</li></ul><p>Please send your CV and a brief introduction outlining your relevant experience to <b>admin@mbmk.qa</b></p><p>Job Type: Full-time</p><p>Pay: QAR6,000.00 - QAR8,000.00 per month</p><p>Work Location: In person</p>

Mezzan Holding Company

<p>Job Purpose:</p><p>The Head Chef is responsible for the execution, control, and supervision of kitchen operations within assigned units, ensuring that food production, quality standards, cost control measures, and food safety requirements are consistently achieved in line with directives established by the Executive Chef. The role ensures disciplined implementation of production plans, efficient utilization of resources, and effective supervision of kitchen teams, maintaining operational continuity, service readiness, and compliance with all applicable statutory, regulatory, local authority, and certified food safety management system requirements.</p><p>Responsibilities:</p><ul><li>Plan and organize daily and weekly production requirements based on approved menus, forecasts, and directives from the Executive Chef.</li><li>Align kitchen operations with production schedules, service timelines, and operational priorities.</li><li>Ensure manpower readiness and proper allocation across kitchen sections.</li><li>Ensure strict implementation of approved recipes, portion standards, and presentation guidelines</li><li>Enforce compliance with culinary procedures and production specifications across all kitchen sections.</li><li>Conduct routine checks and immediately address deviations from established standards.</li><li>Monitor food cost, portioning, and material utilization within assigned operations.</li><li>Enforce portion control and minimize wastage through disciplined kitchen practices.</li><li>Track consumption patterns and escalate variances, shortages, or overproduction.</li><li>Oversee day-to-day kitchen operations and workflow across all sections.</li><li>Ensure timely preparation, production, and availability of food items.</li><li>Maintain operational readiness of kitchen facilities, equipment, and manpower.</li><li>Implement immediate corrective actions within operational authority and escalate critical issues.</li><li>Ensure all kitchen activities are conducted in compliance with applicable statutory, regulatory, local authority, and certified food safety management system requirements.</li><li>Enforce hygiene, sanitation, and safe food handling practices across all kitchen operations.</li><li>Monitor proper storage, labeling, stock rotation (FIFO/FEFO), and handling of food items.</li><li>Identify operational requirements related to ingredients, materials, and production needs and escalate to the Executive Chef.</li><li>Support execution of catering, events, and special production requirements as directed.</li><li>Coordinate with store and procurement teams through proper channels for material availability.</li><li>Supervise CDPs, DCDPs, Commis, and kitchen support staff.</li><li>Allocate tasks and manage workflow across kitchen sections.</li><li>Enforce discipline, grooming, hygiene, and safety standards.</li><li>Provide on-the-job guidance and support to maintain performance standards.</li></ul><p>Skills</p><p>Education &amp; Experience:</p><ul><li>Bachelor&rsquo;s Degree in Culinary Arts, Hospitality Management, or related discipline (required)</li><li>In exceptional cases, candidates without the minimum academic qualification may be considered based on relevant work experience, demonstrated capability, and consistent performance, subject to management approval <i>(this does not apply to roles requiring mandatory professional or technical qualifications)</i></li><li>Food Safety / HACCP Level 2 or Level 3 (required)</li><li>Minimum 7&ndash;10 years of progressive kitchen experience within catering, restaurant, or multi-site food service operations</li><li>Of which, at least 3&ndash;4 years in a supervisory role (Head Chef / Sous Chef / Senior CDP level)</li><li>Experience in:</li><li>Managing day-to-day kitchen operations across single or multiple production sections</li><li>Executing high-volume food production in restaurant, catering, or central kitchen environments</li><li>Implementing and enforcing standard recipes, portion control, and food presentation standards</li><li>Monitoring and controlling food cost, material usage, and wastage</li><li>Supervising and coordinating kitchen teams across multiple sections</li><li>Ensuring compliance with food safety, hygiene, and HACCP standards</li><li>Handling production planning based on menus and operational demand</li><li>Supporting catering operations, events, or contract-based food service delivery</li></ul><p>Application Question(s):</p><ul><li>Do you have a minimum of 7 years of progressive kitchen experience in catering, restaurant, or multi-site food service operations?</li><li>Do you have at least 3 years of experience in a supervisory role (Head Chef, Sous Chef, or Senior CDP) managing kitchen teams?</li><li>Do you currently hold a valid Food Safety / HACCP Level 2 or Level 3 certification?</li><li>Do you have experience managing high-volume food production operations (e.g., large restaurants, catering, or central kitchens)?</li><li>Do you have hands-on experience in food cost control, portion enforcement, waste reduction, and adherence to food safety standards (FIFO/FEFO, hygiene compliance)?</li></ul><p>Work Location: In person</p>

Head Chef

Anantara Hotels & Resorts

<div>
 <strong>
  Company Description
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  <br/>
 </strong>
 A luxury hospitality brand for modern travellers, Anantara connects guests to genuine places, people and stories through personal experiences and providing heartfelt hospitality in the world&rsquo;s most exciting destinations. From pristine islands and tropical beaches to cosmopolitan cities, tranquil deserts and lush jungles, Anantara welcomes guests for journeys rich in discovery.
 <br/>
 <br/>
 <strong>
  Job Description
  <br/>
  <br/>
 </strong>
 As Demi Chef you will help the Executive Chef to prepare appetizers, as well as meat and vegetables for entrees. You further will help with the proper presentation of food, and ensure that that each customer is served the highest quality food in a timely manner. As Demi Chef you will participate in selecting and training new members of the kitchen team. They must follow and enforce health and safety standards in the kitchen. They should possess a high level of cleanliness, both in the kitchen and in personal hygiene. You should be familiar with working efficiently and quickly under pressure.
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 <strong>
  Qualifications
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  <br/>
 </strong>
 <ul>
  <li>
   Bachelor&rsquo;s Degree or any culinary degree
  </li>
  <li>
   Must have worked at least one year as Demi Chef in Hotels and Restaurants
  </li>
  <li>
   Excellent leadership and interpersonal skills
  </li>
  <li>
   Strongly committed to teamwork and customer service
  </li>
  <li>
   Eye for detail to achieve operation excellence
  </li>
 </ul>
</div>


Demi Chef - Italian Cuisine

Troon

<div><div>The Oasis Club at ChampionsGate is excited to announce that they are looking to hire a new Cook for their kitchen staff. Qualified candidates will thrive in a hospitality environment and be highly focused on providing superior service to the clubs managed by Troon. Must have full availability to work weekends, weekdays, and holidays.</div>
<div></div>
<div><b>Responsibilities:</b></div>
<div><ul><li>Learn and maintain standards in food production and quality.</li>
<li>Expedites orders in a timely manner.</li>
<li>Practices excellent operational sanitation.</li>
<li>Executes scheduled banquet functions.</li>
<li>Maintains a professional relationship with fellow associates.</li>
<li>Helps reduce loss/waste.</li>
<li>Communicates equipment repair needs with the chef.</li>
<li>Actively participates in training efforts.</li>
<li>Incorporates safe work practices in job performance.</li>
<li>Attends staff meetings.</li>
<li>Checks and dates all deliveries received and reports any variances to the chef in charge.</li>
<li>Verify that all coolers are at the proper temperatures and clean them daily.</li>
<li>Processes inventory requisition and receives supplies as necessary for quality production.</li>
<li>Prepares the proper amount of food according to production or forecast sheets and production plans.</li>
<li>Prepares items in accordance with established recipes for a consistent product.</li>
</ul></div><div><b>Minimum Qualifications for the Cook:</b></div>
<div><ul><li>Associates Culinary Degree and 2 years of Culinary Experience and/or training; or equivalent combination of education and experience.</li>
</ul></div><div><b>Other Qualifications:</b></div>
<ul><li><div>Serv Safe Certified preferred (but not required).</div>
</li><li><div>Must have reliable transportation.</div></li></ul></div>

Cook

Detroit Athletic Club

<div><p>Prepare and present all plated desserts, finishing of cakes, torts and assisting in all baking / pastry production according to club recipes and standards.
</p><p>Primary duties and responsibilities:
</p><ul><li>Assist the baker with bread production when needed.
</li><li>Prepares and serve items in accordance with established recipe and presentation standards.
</li><li>Prepares all baked goods, puddings, gelatins, frozen desserts, stewed and baked fruits, pies, cakes, cookies, French pastries and other baked items.
</li><li>Helps maintain the cleanliness of pastry shop.
</li><li>Notifies Pastry Chef in advance of expected product shortages.
</li><li>Requisitions supplies as needed to prepare menu items.
</li><li>Maintains neat professional appearance and observes personal cleanliness rules at all times.
</li><li>Maintains the highest sanitary conditions.</li><li>
Assist Pastry Chef in completion of other duties as assigned.
</li><li>Stores food properly, labeled and dated.</li></ul></div>

Pastry Cook

Forefront Healthcare

<div><p>The Cook prepares food in accordance with current applicable federal, state, and local standards, guidelines, and regulations, with established policies and procedures and assuring patient safety. Assists in all preparation of resident, family, and employee meals, helps deliver and take orders as needed. May be directed by the Chef Manager and/or Director.</p><br>
<ul><li>
Follows standardized recipes, portioning, menu extensions, and presentation standards.
</li><li>Completes and utilizes daily production worksheets and waste log sheets.
</li><li>Tastes completed meals to ensure quality standards.</li><li>
Monitor temperature of hot and cold foods through food preparation and service to ensure that established temperature goals are met prior to steam table transfer and maintained throughout meal service.</li><li>
In the absence of the Chef Manager or Director, checks and inspects food products and supplies as delivered.
</li><li>Supervise and assist in storage of supplies and food products.</li><li>
Notify Chef Manager or Director of supplies or equipment needs.</li><li>
Report equipment breakdowns and unsafe conditions to the Chef Manager or Director.</li><li>
Complies with federal, state, and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits.</li><li>
Perform other department duties assigned by the Chef Manager/Director.</li><li>
Responsible for acting in conformance with all facility and departmental policies and procedures, including those relating to Human Resources, Code of Ethics and Business Conduct, Health and Safety regulations, Compliance requirements, Patient Rights, Confidentiality, and HIPAA. Responsible for acting in conformance with accrediting agency standards.
</li><li>Attends department meetings as required.</li><li>
Demonstrates accountability to accept responsibility for personal/professional growth and any required certifications/licenses, if applicable.</li><li>
Completes mandatory training and competencies annually.</li></ul><p>
Forefront will not discriminate based on race, color, sex, height, weight, disability, national origin, religion, marital status, pregnancy, military service, genetics, sexual orientation, gender identity, age, or any other protected class in its hiring practices, conditions for transfer or promotion, policies, discipline, discharge, terms, conditions or benefits of employment.</p>
Requirements:
<ul><li>Ability to read, write and speak English.</li><li>
High school graduate or equivalent education is preferred.
</li><li>Preference is given to persons with an education in quantity cooking and therapeutic diets.</li><li>
Minimum one (1) year food service experience in a health care dietary setting is desired.</li><li>
Minimum of two (2) years working in food and beverage operation preferred.</li><li>
Have general knowledge of quantity food preparation and portioned serving.</li><li>
Ability to read, understand, and follow recipe directions, diet orders and work assignments.
</li><li>Able and willing to work flexible hours, such as during an emergency situation.
</li><li>Must be patient and tolerant toward staff, patients, and family members.</li><li>
ServSafe preferred.</li></ul></div>

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10000 certified personal chef jobs Near Me

Private Chef

Private Chef

Head Chef

Demi Chef - Italian Cuisine

Cook

Pastry Cook

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