restaurant manager

operations manager

chef de cuisine

demi chef de partie

restaurant supervisor

chef manager

Nourish Qatar

Hiring Now: Experienced Arabic Chef (Locally Available in Qatar)We are looking for a skilled Arabic Chef to join our restaurant team. The ideal candidate will have experience preparing a variety of Arabic and International dishes, with a focus on authentic flavors and high-quality presentation.Key Responsibilities:<ul><li>Prepare and cook Arabic &amp; International cuisine with excellent taste, quality, and presentation.</li><li>Manage daily kitchen operations including food preparation, cooking, and plating.</li><li>Collaborate with the team to develop and update menus with seasonal and innovative dishes.</li><li>Maintain high standards of food safety, hygiene, and cleanliness at all times.</li></ul>Qualifications:<ul><li>Proven experience as a Chef or in a similar culinary role.</li><li>Strong knowledge of Arabic cuisine and modern cooking techniques.</li><li>2&ndash;3 years of relevant work experience (local experience in Qatar preferred).</li><li>Excellent communication, teamwork, and leadership skills.</li><li>Must be locally available in Qatar and ready to join immediately.</li></ul>Send your CV via WhatsApp: 77348524Job Type: Full-timePay: From QAR3,000.00 per month

CDP Chef

Inspire Management Training Center

We are seeking a skilled and experienced Live-in Chef specializing in Continental cuisine, with additional expertise in Asian-inspired dishes. The ideal candidate will have a proven track record in preparing a wide range of dishes, creating innovative menus, and ensuring high-quality food presentation. The chef will maintain the highest standards of kitchen hygiene, organization, and efficiency while residing at the household. Experience in hotels, fine-dining restaurants, or high-end private households is preferred.Key Responsibilities:<ul><li>Prepare and cook authentic Continental dishes and Asian-inspired cuisine to a high standard.</li><li>Design and develop innovative menus that cater to the household&rsquo;s tastes and preferences.</li><li>Ensure attractive and professional food presentation and plating.</li><li>Maintain kitchen hygiene, cleanliness, and proper food storage practices.</li><li>Plan and manage grocery purchases, stock, and inventory efficiently.</li><li>Supervise kitchen staff (if applicable) and coordinate smooth kitchen operations.</li><li>Adapt menus for special occasions, dietary requirements, and guest preferences.</li><li>Ensure timely preparation and service of meals according to household schedules.</li><li>Stay updated on culinary trends and incorporate creative ideas into menu planning.</li></ul>Qualifications, Experience, and Skills:<ul><li>Minimum 3 years of professional cooking experience, with proven expertise in Continental cuisine.</li><li>Experience in hotels, fine-dining restaurants, or high-end private households.</li><li>Strong skills in creating innovative dishes and menus.</li><li>Excellent food presentation and plating skills.</li><li>Strong organizational, time management, and multitasking abilities.</li><li>Knowledge of hygiene, sanitation, and food safety standards.</li><li>Ability to work under pressure and adapt to dynamic schedules.</li><li>Must be locally available in Qatar with a valid visa and QID.</li><li>Applicants must be Asian nationals.</li></ul>Benefits:<ul><li>Competitive salary</li><li>Live-in accommodation provided.</li></ul>Job Types: Full-time, PermanentEducation:<ul><li>Diploma (Preferred)</li></ul>Experience:<ul><li>Chef &ndash; Continental Cuisine / Luxury Hotels: 3 years (Required)</li></ul>Language:<ul><li>English and Hindi (Preferred)</li></ul>Location:<ul><li>Doha (Required)</li></ul>

Chef – (Continental Cuisine)

Calo Inc.

<div>
 
 About Calo
 
 
 
 Calo is an app providing personalized meal plans for busy people through nutritional algorithms, built with love by chefs, nutritionists, and software engineers. 💚
 
 
 Launched in Bahrain in 2019, we have since expanded to 5 countries in the region, delivered millions of meals to our customers, and launched our very own Grab &amp; Go Cafe concepts.
 
 
 We're on a noble mission to make healthy easy. We think this is one of the most important problems to tackle in our world today. We have global ambitions - no small thinking here.
 
 
 Role Overview
 
 
 To function as an NPD (New Product Development) Chef Trainer responsible for delivering operational and new product training across our CPU&rsquo;s, ensuring that all teams understand and consistently apply production standards, operational procedures, and the brand&rsquo;s food philosophy. This role will work closely with the kitchen training team to support the rollout of new products, maintain high-quality food production, and drive operational excellence. The NPD Trainer will coach, guide, and support team members on the floor, reinforcing best practices and ensuring that training translates into measurable improvements in food quality and customer satisfaction.
 
 
 Main Responsibilities
 
 
 <ul>
 <li>
 Product Development:
 </li>
 <ul>
 <li>
 Oversee the Modification of dishes, ensuring alignment with health and wellness trends in conjunction with the R&amp;D team within their MP
 </li>
 </ul>
 <li>
 Market Research and Trend Analysis:
 </li>
 <ul>
 <li>
 Stay abreast of the latest trends in healthy eating, dietary needs, and consumer preferences local to their MP
 </li>
 <li>
 Analyze customer feedback and market data to continuously improve and innovate meal offerings
 </li>
 </ul>
 <li>
 Collaboration and Coordination:
 </li>
 <ul>
 <li>
 Collaborate with nutritionists and dietitians to ensure ingredients are compliant in their MP
 </li>
 <li>
 Coordinate with suppliers and procurement teams to source high-quality, health-conscious ingredients for their MP
 </li>
 </ul>
 <li>
 Auditing and Operations:
 </li>
 <ul>
 <li>
 Conduct regular audits of the product development and meal production processes to ensure adherence to quality standards and operational efficiency
 </li>
 <li>
 Identify areas for improvement within the development and production workflows and implement corrective actions as necessary
 </li>
 <li>
 Monitor and evaluate the effectiveness of new product launches and operational procedures, making recommendations for enhancements
 </li>
 <li>
 Train the Team on all new recipes, meals and components so they can effectively execute
 </li>
 </ul>
 <li>
 Documentation and Reporting:
 </li>
 <ul>
 <li>
 Maintain detailed records of recipe development, ingredient sourcing, product testing, Training records and operational audits
 </li>
 </ul>
 <li>
 Quality and Compliance:
 </li>
 <ul>
 <li>
 Ensure that all new meal products meet company quality standards and comply with relevant health and safety regulations
 </li>
 </ul>
 <li>
 Innovation and Creativity:
 </li>
 <ul>
 <li>
 Develop unique and appealing local MP meal options that enhance the subscription service&rsquo;s value proposition and attract new customers
 </li>
 <li>
 To support the MP&rsquo;s Team in creating new meals, assisting in their growth and knowledge with Calo systems and food philosophy
 
 </li>
 </ul>
 </ul>
 Ideal Candidate
 
 
 
 Qualifications
 
 
 
 <ul>
 <li>
 Culinary Arts degree or equivalent qualification
 </li>
 <li>
 Minimum of 9-12 years experience, Sous Chef level with a minimum of 3 years Working Within an NPD/kitchen environment
 </li>
 <li>
 Must be a proficient communicator in English
 </li>
 <li>
 Previous experience in a food manufacturing facility is a plus
 </li>
 <li>
 Obsessed with customers&rsquo; feedback and satisfaction
 
 
 </li>
 </ul>
 Knowledge &amp; Competency
 
 
 <ul>
 <li>
 Has had team-leading experiences and would be able to train the kitchen team
 </li>
 <li>
 Up-to-date with culinary trends and optimized kitchen processes
 </li>
 <li>
 Strong time-management skills
 </li>
 <li>
 Capable of delegating &amp; managing multiple tasks
 </li>
 <li>
 Working knowledge of various computer software programs (MS Office, restaurant management software, POS, MMS )
 </li>
 <li>
 Advanced knowledge of healthy cooking techniques and nutritional requirements
 </li>
 <li>
 Demonstrated expertise in developing and launching innovative meal products
 </li>
 <li>
 Strong creative and problem-solving skills, with a keen eye for detail
 </li>
 <li>
 Proven ability to conduct audits and optimize operational processes
 </li>
 <li>
 Ability to work effectively in a collaborative team environment
 </li>
 <li>
 Proficiency in food safety, quality standards, and regulatory compliance
 </li>
 <li>
 Excellent communication, presentation, and project management skills
 
 
 </li>
 </ul>
 Personality
 
 
 <ul>
 <li>
 Strong communicator
 </li>
 <li>
 Ability to work both independently and in a team
 </li>
 <li>
 Eager to learn
 </li>
 <li>
 Friendly and pleasant personality that can lead with empathy and patience
 
 
 </li>
 </ul>
 Powered by JazzHR
 
 
 C73rLqL56c
</div>

Chef Trainer

CALO

<div>About Calo 
Calo is an app providing personalized meal plans for busy people through nutritional algorithms, built with love by chefs, nutritionists, and software engineers.
Launched in Bahrain in 2019, we have since expanded to 5 countries in the region, delivered millions of meals to our customers, and launched our very own Grab &amp; Go Cafe concepts.
We're on a noble mission to make healthy easy. We think this is one of the most important problems to tackle in our world today. We have global ambitions - no small thinking here.
Role Overview
To function as an NPD (New Product Development) Chef Trainer responsible for delivering operational and new product training across our CPU&rsquo;s, ensuring that all teams understand and consistently apply production standards, operational procedures, and the brand&rsquo;s food philosophy. This role will work closely with the kitchen training team to support the rollout of new products, maintain high-quality food production, and drive operational excellence. The NPD Trainer will coach, guide, and support team members on the floor, reinforcing best practices and ensuring that training translates into measurable improvements in food quality and customer satisfaction.
Main Responsibilities<ul><li>
Product Development:<ul><li>
Oversee the Modification of dishes, ensuring alignment with health and wellness trends in conjunction with the R&amp;D team within their MP.</li></ul></li><li>
Market Research and Trend Analysis:<ul><li>
Stay abreast of the latest trends in healthy eating, dietary needs, and consumer preferences local to their MP.</li><li>
Analyze customer feedback and market data to continuously improve and innovate meal offerings.</li></ul></li><li>
Collaboration and Coordination:<ul><li>
Collaborate with nutritionists and dietitians to ensure ingredients are compliant in their MP.</li><li>
Coordinate with suppliers and procurement teams to source high-quality, health-conscious ingredients for their MP.</li></ul></li><li>
Auditing and Operations:<ul><li>
Conduct regular audits of the product development and meal production processes to ensure adherence to quality standards and operational efficiency.</li><li>
Identify areas for improvement within the development and production workflows and implement corrective actions as necessary.</li><li>
Monitor and evaluate the effectiveness of new product launches and operational procedures, making recommendations for enhancements.</li><li>
Train the Team on all new recipes, meals and components so they can effectively execute.</li></ul></li><li>
Documentation and Reporting:<ul><li>
Maintain detailed records of recipe development, ingredient sourcing, product testing, Training records and operational audits.</li></ul></li><li>
Quality and Compliance:<ul><li>
Ensure that all new meal products meet company quality standards and comply with relevant health and safety regulations.</li></ul></li><li>
Innovation and Creativity:<ul><li>
Develop unique and appealing local MP meal options that enhance the subscription service&rsquo;s value proposition and attract new customers.</li><li>
To support the MP&rsquo;s Team in creating new meals, assisting in their growth and knowledge with Calo systems and food philosophy.</li></ul></li></ul>
Ideal Candidate
Qualifications<ul><li>
Culinary Arts degree or equivalent qualification</li><li>
Minimum of 9-12 years experience, Sous Chef level with a minimum of 3 years Working Within an NPD/kitchen environment.</li><li>
Must be a proficient communicator in English</li><li>
Previous experience in a food manufacturing facility is a plus</li><li>
Obsessed with customers&rsquo; feedback and satisfaction</li></ul>
Knowledge &amp; Competency<ul><li>
Has had team-leading experiences and would be able to train the kitchen team</li><li>
Up-to-date with culinary trends and optimized kitchen processes</li><li>
Strong time-management skills</li><li>
Capable of delegating &amp; managing multiple tasks</li><li>
Working knowledge of various computer software programs (MS Office, restaurant management software, POS, MMS )</li><li>
Advanced knowledge of healthy cooking techniques and nutritional requirements.</li><li>
Demonstrated expertise in developing and launching innovative meal products.</li><li>
Strong creative and problem-solving skills, with a keen eye for detail.</li><li>
Proven ability to conduct audits and optimize operational processes.</li><li>
Ability to work effectively in a collaborative team environment.</li><li>
Proficiency in food safety, quality standards, and regulatory compliance.</li><li>
Excellent communication, presentation, and project management skills.</li></ul>
Personality<ul><li>
Strong communicator</li><li>
Ability to work both independently and in a team</li><li>
Eager to learn</li><li>
Friendly and pleasant personality that can lead with empathy and patience</li></ul>
C73rLqL56c</div>

Hot n cool

Job SummaryResponsible for all culinary activities within the company, ensuring the highest standards of food quality, presentation, and innovation. This demands exceptional leadership, creativity, and organizational skills to effectively manage the kitchen team and deliver an outstanding dining experience to guests.Key Responsibilities1. Responsible for the day to day running of the kitchen as directed by the General Manager, or / Food and Beverage Director.2. Responsible for the implementing of all company Standard Operating Procedure (SOP).3. Directly responsible for managing and systemizing all food production; Oversee inventory and purchasing of products.4. Oversees all aspect of kitchen operations, including food preparations, cooking, and plating.5. Developing new dishes and overhauling menus to attract more clientele.6. Approving dishes before adding them to the menu.7. Managing kitchen production efficiently for ensuring smooth operations, and delivering high-quality dishes to customers.8. Menu engineer analyzes a restaurant's menu strategically and optimizes it to maximize profitability.9. Demonstrate the effective handling of guest queries or complaints and deal with them accordingly in conjunction with the General Manager or Food and Beverage Director, which will include logging as part of the process for continual improvement.10. Provide support and training to all sections of the kitchen, with menu knowledge, job role expectations and future development of each chef.11. Visiting all outlet restaurants ensuring consistency in operations, quality standards, and guest experience across multiple locations.12. Comply with municipality standards / Ministry requirement in terms of cleanliness, organization, and food safety.13. Setting appropriate PAR (Periodic Automatic Replacement) levels in all outlets determines the optimum amount of inventory stock needed on hand after each order delivery.14. Monitor inventory levels and place orders in a timely manner to ensure smooth kitchen operations.15. Any policies and procedures developed within the organization should be observed and followed.16. Helps with financial planning and budgeting.17. Estimate staff&rsquo;s workload and compensations.18. Ensure that the staff follow the rules set by the ARRM and/or by law regarding hygiene, stock rotation, dating, storage, temperature control of refrigerators, pest control, reporting of faulty equipment, reporting of notifiable diseases, reporting of absenteeism be it due to sickness or otherwise.19. At least quarterly meetings with each restaurant's with Head Chef to discuss menu and operations improvements.20. Sending weekly Rota&rsquo;s Schedule.21. Maintain records of attendance.22. Foster a climate of cooperation and respect between co-oworker23. Performs other duties assigned.Qualification, Experience &amp; Knowledge<ul><li>Culinary Degree.</li><li>15 years proven experience as an Executive Chef or similar role in a high-volume restaurant or hospitality.</li><li>Proficiency in menu planning, recipe, and culinary techniques.</li><li>Strong leadership abilities with the capacity to inspire and mentor the kitchen staff.</li><li>Excellent communication, organizational, and problem-solving skills.</li><li>Knowledge of food safety standards kitchen equipment, sanitation, and hygiene practices.</li><li>Proficiency in inventory management and financial analysis.</li><li>Experience with cost and labor management.</li><li>Understanding of useful computer programs (MS Office, restaurant management software, POS).</li><li>Willingness to work flexible hours, including evenings, weekends, and holidays.</li></ul>Job Types: Full-time, PermanentApplication Question(s):<ul><li>How many years you've been working in F&amp;B Industry?</li><li>How many years of experience as an Executive Chef?</li><li>What is your Nationality?</li><li>How much is your Expected Salary?</li><li>You can join Immediately?</li></ul>Work Location: In person

EXECUTIVE CHEF

Golden Sands Hospitality, Cleaning & Contracting WLL

Hiring: Demi Chef de Partie / Pastry Chef Location: Lusail or Al Luqta, Qatar Availability: Immediate joiners preferred Visa: Freelance visa holders onlyWe are looking for a skilled Demi Chef de Partie / Pastry Chef to join our team. The ideal candidate should be passionate about pastry production, able to work independently, and maintain high standards of quality and hygiene.Responsibilities:<ul><li>Prepare, bake, and present high-quality pastry items</li><li>Assist in menu development and new product ideas</li><li>Maintain cleanliness and organization in the pastry section</li><li>Follow food safety and hygiene standards</li><li>Support the team during busy operations</li></ul>Requirements:<ul><li>Experience as a Demi CDP or Pastry Chef</li><li>Strong knowledge of pastry techniques</li><li>Ability to work under pressure</li><li>Must be in Qatar with a freelance visa</li><li>Able to join immediately is a strong advantage</li></ul>To Apply: Send your CV and portfolio (if available) to administration@goldensandsqa.com/ Whatsapp +974 7071 7427 Note: NO CALLS WILL BE ENTERTAIN.Job Type: Contract Contract length: 12 monthsPay: Up to QAR3,500.00 per month

Demi Chef de Partie / Pastry Chef

Sapphire Plaza Hotel

Steak Town Restaurant, Doha Qatar is looking for a talented Sous Chef with strong experience in steak preparation and grill operations!If you&rsquo;re passionate about quality, flavor, and leading a busy kitchen, we&rsquo;d be glad to meet you!SOUS CHEFSpecialization: Steak / GrillQualifications:- Must have proven and solid experience as a Sous Chef- Candidates must have hands-on expertise in steak cooking and grill techniques- Strong leadership and communication skills- Ability to handle a fast-paced kitchen environmentResponsibilities include:- Support daily kitchen operations and work closely with the Head Chef- Lead the steak station and ensure consistent doneness and quality- Maintain high standards of food safety, cleanliness, and kitchen organization- Assist with menu/food planning, preparation, and inventory- Guide and train kitchen staff as neededJob Type: Full-timePay: From QAR4,000.00 per month

STEAK SOUS CHEF

Explore 891+ Chef manager in Doha this December. Find roles across top companies and apply now to boost your career.

891 chef manager jobs IN Doha

CDP Chef

Chef – (Continental Cuisine)

Chef Trainer

Chef Trainer

EXECUTIVE CHEF

Demi Chef de Partie / Pastry Chef

STEAK SOUS CHEF