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head chef and kitchen manager

Chain Blue Restaurant

<p>Chain Blue is a fast-growing restaurant brand known for quality, consistency, and excellent customer experience. We are looking for a skilled and dependable Head Chef &amp; Kitchen Manager to lead our kitchen operations, maintain high food standards, and manage the kitchen from A to Z.</p><p>Role Overview</p><p>The Head Chef &amp; Kitchen Manager will be responsible for all cooking and food preparation, managing kitchen staff, maintaining cleanliness, and handling inventory and ordering. This role requires strong leadership, excellent cooking skills, and the ability to maintain smooth daily operations.</p><p>Key Responsibilities</p><p>Cooking &amp; Food Preparation</p><ul><li>Prepare and cook all menu items to high quality and consistency.</li><li>Oversee food prep and ensure proper portioning and presentation.</li><li>Maintain excellent taste, hygiene, and standards at all times.</li></ul><p>Kitchen Management</p><ul><li>Supervise and train kitchen helpers and prep staff.</li><li>Assign daily tasks and ensure smooth workflow.</li><li>Maintain cleanliness, hygiene, and safety standards in the kitchen.</li><li>Ensure all equipment is properly maintained.</li></ul><p>Inventory &amp; Ordering</p><ul><li>Track daily stock levels and usage.</li><li>Place orders for ingredients and supplies.</li><li>Prevent wastage and manage food cost efficiently.</li><li>Receive and inspect deliveries.</li></ul><p>Menu &amp; Quality Control</p><ul><li>Assist in menu improvements and new dish development.</li><li>Ensure consistency in flavour, presentation, and speed of service.</li><li>Monitor food safety and comply with health regulations.</li></ul><p>Team Leadership</p><ul><li>Lead by example with professionalism and discipline.</li><li>Build a positive and efficient kitchen environment.</li><li>Schedule shifts for kitchen staff when needed.</li></ul><p>Qualifications &amp; Skills</p><ul><li>Proven experience as a Head Chef or Kitchen Manager.</li><li>Strong cooking and prep skills.</li><li>Knowledge of food safety and hygiene standards.</li><li>Good leadership and communication skills.</li><li>Ability to work under pressure and meet deadlines.</li><li>Organised and reliable.</li><li>Experience managing inventory and ordering supplies.</li></ul><p>Job Type: Full-time</p><p>Pay: QAR3,500.00 - QAR4,500.00 per month</p><p>Application Question(s):</p><ul><li>Which restaurant did you work for?</li><li>Did you manage a kitchen before?</li></ul><p>Experience:</p><ul><li>Kitchen : 5 years (Preferred)</li></ul><p>Location:</p><ul><li>Doha (Required)</li></ul>

Head Chef and Kitchen Manager

Evergreen Organics Cafe

<p><b>General Overview</b></p><p>As Chef De Partie (CDP) primary role is to oversee the preparation, cooking, delivering consistent high-quality food and presentation of the dishes in the restaurant. Duties associated with this role including directing Demi Chefs and Commis in their section in preparing, cooking and presenting dishes: enforcing strict health and hygiene standards in the kitchen; and troubleshooting any problems that may arise</p><p><b>Responsibilities </b></p><ul><li>Follow all company polices outlined in the Employee Handbook and General Policies and Procedures</li><li>Follow all sanitation and safety standards set forth by the company</li><li>Meet at all times all uniform, appearance, and grooming standards.</li><li>Determine par levels for daily needs, accurately prepares, and communicates prep list, with an average of no more than 2% waste on unused product.</li><li>Clearly communicate orders/needs to station cooks (fry, salad, prep, etc.) with 100% accuracy.</li><li>Prepare and verify that all menu items are prepared according to our company quality standards 100% of the time.</li><li>Within one minute of plating a dish, communicates with the expediter/server when orders are ready for delivery. (For outlets only)</li><li>Follows all receiving and storage of product procedures with 100% accuracy following the receiving and storage standards outlined by the company.</li><li>Follows all end of shift check out procedures with 100% accuracy following the End of Shift Check Out procedures outlined by the company.</li><li>Maintain a good team environment by assisting other team members with their station duties and side work when there is a need and/or when available.</li><li>Assist the Demi&rsquo;s Chef and Commis in the mise&rsquo; n place and production of each station.</li><li>Arrange according to the company and Qatari law the different storage (walk in chiller, Walk in Freezer, Dry Storage, prep stations, etc.)</li><li>Menu knowledge as in for all the ingredients, items and procedures.</li><li>Complete all the trainings for each station in the kitchen and the different shifts.</li><li>Responsible for all the items given by the company (uniform, documents, etc.)</li><li>Scale all wastage in order to fill the wastage logs with the Kitchen Manager in charge.</li><li>Maintain a positive attendance record by reporting to work for assigned shifts 10 minutes prior to scheduled time.</li><li>Service side stations stock inspection and refilling, to be guaranteed that all plates, glasses, crockery condiments and all items/equipment required to run a proper operation/service to the guests / food production</li><li>Participate in all trainings provided by the restaurant and/or outside companies.</li><li>To be fully aware of the Restaurant&rsquo;s / Central Kitchen Fire Safety Procedures and Health &amp; Safety regulations.</li><li>Ensure the safety of the staff and kitchen equipment at all time.</li><li>Assist the Demi Chef and Commis in all preparations, service and cleaning.</li><li>When the Senior CDP/ Kitchen Manager / Sous Chef / Head Chef is not available the CDP will take over the stations and if the CDP is not available the Demi Chef will take over.</li><li>Supervise and achieve the food cost budget avoiding any unnecessary wastage.</li><li>Assist to the Senior CDP following the company procedures (production list, expirations, temperature logs, wastages, transfers, Requisitions, etc.)</li><li>Train and monitor Commis and Demi Chefs in order to improve their abilities.</li><li>Promote and keep high standards of cleanliness at all times and in each section including the control and use of chemical products.</li><li>Knowledge and able to act upon the fire procedures, as set out by local law.</li><li>Promote teamwork as part of a constructive manner that leads Evergreen to achieve budgets and goals in order to be a market leader and profitable business.</li><li>Knows all items on the menu, as in their production and function in all sections.</li><li>Very well organized and comfortable working in a high-pressure environment and be able to give orders within their section.</li><li>Reliably carry out orders handed down to them by the Sous chef and Head chef.</li><li>Supervise preparation, cooking, and presentation of meals in a Restaurant /Central Kitchen.</li><li>Monitor food stocks and stock movement.</li><li>To promote in the improvement of skills in following recipes, procedures and culinary skills with Commis and Demi Chefs.</li><li>Supervise and assign based in the cleaning schedules for the kitchen the cleaning of the sections and other areas as directed.</li><li>To ensure stock is controlled and rotated following FIFO</li><li>To ensure that mise a place is completed in all stations.</li><li>To report any maintenance issues to the Senior CDP /Kitchen Manager/Sous Chef/Head Chef.</li><li>To be flexible and willing to help other stations at busy times if required within their section.</li><li>To assist in all sections of the kitchen, under supervision of Senior CDP/Kitchen Manager / Sous Chef / Head Chef.</li><li>Observe, mutual respect and speak English at all given duty times.</li><li>Ensuring that all food is labeled clearly and correctly as company standards.</li><li>Any other reasonable duties required by the Senior CDP /Kitchen Manager/ Sous Chef/ Head chef.</li></ul><p>Job Type: Full-time</p><p>Application Question(s):</p><ul><li>Are you an immediate joiner? If not when is your availability?</li><li>How much is your salary expectation?</li><li>Are you willing to work in Wakra?</li><li>Do you have experience working in a healthy kitchen? If so, how many years of experience do you have?</li></ul><p>Education:</p><ul><li>High school or equivalent (Preferred)</li></ul><p>Experience:</p><ul><li>Chef de Partie: 1 year (Preferred)</li></ul><p>License/Certification:</p><ul><li>QID (Preferred)</li><li>Food Handling Certificate (Preferred)</li></ul><p>Location:</p><ul><li>Doha (Required)</li></ul>

Chef de Partie

ABAJOUR RESTAURANT

<p>We're Hiring: Sous Chef</p><p>Are you passionate about culinary excellence and ready to take your career to the next level? Join our dynamic kitchen team as a Sous Chef, where creativity meets precision in every dish.</p><p>What You'll Do</p><ul><li>Assist the Head Chef in daily kitchen operations and menu planning</li><li>Supervise and train kitchen staff, ensuring high standards of food preparation</li><li>Maintain inventory, order supplies, and manage food costs</li><li>Ensure compliance with health and safety regulations</li><li>Step in to lead the kitchen during the Head Chef&rsquo;s absence</li><li>Contribute to a positive, collaborative kitchen culture</li></ul><p>What We're Looking For</p><ul><li>Proven experience as a Sous Chef or strong background as a Senior Line Cook</li><li>Culinary degree or equivalent experience preferred</li><li>Strong leadership and communication skills</li><li>Passion for food, innovation, and teamwork</li><li>Ability to thrive in a fast-paced environment</li><li>Fluency in English and Arabic is mandatory.</li></ul><p>Job Types: Full-time</p><p>Salary: Attractive package</p><p>Requirement: Immediate</p><p>Job Type: Full-time</p>

Sous Chef

ABU ISSA HOLDING

<p><b>Job Summary:</b><br/>The Sous-Chef will assist the Head Chef in managing daily kitchen operations, ensuring high-quality preparation and presentation of sweets and desserts, maintaining hygiene standards, and supervising kitchen staff. The role requires a balance of creativity, leadership, and operational excellence to deliver an exceptional culinary experience.</p><p><b>Key Responsibilities:</b></p><ul><li>Assist the Head Chef in planning and preparing menus, including specialty desserts and sweets.</li><li>Supervise and train kitchen staff, ensuring consistent quality and adherence to recipes.</li><li>Oversee daily kitchen operations, including food preparation, cooking, and plating.</li><li>Maintain high standards of hygiene, safety, and sanitation in compliance with local regulations.</li><li>Monitor inventory, order supplies, and minimize waste.</li><li>Ensure timely production and service during high-demand periods.</li><li>Collaborate with the Head Chef to innovate and develop new dishes and seasonal offerings.</li><li>Manage kitchen equipment and ensure proper maintenance.</li><li>Assist in controlling food cost and optimizing kitchen efficiency.</li></ul><p><b>Requirements:</b></p><ul><li>Diploma or degree in Culinary Arts or equivalent.</li><li>Minimum 3&ndash;5 years of experience in a similar role, preferably in pastry or confectionery.</li><li>Strong knowledge of dessert and sweets preparation techniques.</li><li>Leadership skills and ability to manage a team effectively.</li><li>Excellent organizational, time management, and problem-solving skills.</li><li>Knowledge of food safety, hygiene, and health regulations.</li><li>Creativity and passion for culinary excellence.</li></ul><p>Job Type: Full-time</p><p>Pay: QAR6,500.00 per month</p><p>Application Question(s):</p><ul><li>What's your current/previous salary?</li><li>What's your salary expectation?</li><li>What's your earliest availability to join our company?</li></ul>

Sous-chef

VOCO

<div><p><b>Your day to day</b></p>
<div>
&bull;Ensures all food is prepared fresh and is of the highest quality
</div><div>&bull;Ensure the correct preparation and presentation of dishes in accordance with menu cards and produced on a consistent basis.
</div><div>&bull;Strictly adheres to all recipes, methods and instructions from supervisor.
</div><div>&bull;Consistently checks temperatures in foods and follows proper procedures in regards to chilling, re-heating, and holding food.
</div><div>&bull;Checks outlet upon arrival to determine status of outstanding safety, or equipment issues
</div><div>&bull;Checks outlet prior to leaving to ensure cleanliness, proper disposal/removal of food, and proper storing and labeling
</div><div>&bull;Responsible for accuracy in daily inventories and requisitions.
</div><div>&bull;Assist the Executive Sous Chef in controlling and analyzing on an on-going basis, the following:
</div><div>&bull;Quality levels of production and presentation.
</div><div>&bull;Guest Satisfaction.
</div><div>&bull;Merchandising and promotions.
</div><div>&bull;Operating, Payroll, Food costs according to budget.
</div><div>&bull;Sanitation, Cleanliness and Hygiene.
</div><div>&bull;Food photo sessions for all new menus &ndash; set standard.
</div><div>&bull;Maintenance of recipe cards for all menu items.
</div><div>&bull;Staff attendance, rosters
</div><div>&bull;Supervise and control the kitchen to meet work requirements.
</div><div>&bull;Assist Executive Sous Chef with inspections of physical of kitchen areas including cold rooms and equipment.
</div><div>&bull;Assist in the preparation and testing of outlet and promotional menus following the guidelines: Requirements, competition, trends, recipes, potential cost, availability.
</div><div>&bull;Maintain and keep up to date training record.
</div><div>&bull;Ensure team members are informed about new procedures, special events in the hotel, daily functions and food cost and to received feedback.
</div><div>&bull;Ensure hygiene and sanitation, all precautions on Fire, Health and Safety are taken in the kitchen and that all employees are will trained in this aspect.
</div><div>&bull;Display good time management techniques with proper planning and control.
</div><div>&bull;Strives to continuously improve flow of production
</div><div>&bull;Check regularly perishable food items received for quantity and quality standards.
</div><div>&bull;Assist Executive Sous Chef in the planning &amp; ordering of food stock in accordance with the volume of business.
</div><div>Perform related duties and special projects as assigned.
</div>
<div></div><p><b>What we need from you</b></p>
<p><b>
FINANCIAL RETURN</b></p>
<div>
&bull;Assist the Head Chef in supervising the functioning of all Kitchen employees&rsquo; facilities and costs to ensure maximum Food &amp; Beverage departmental profit is achieved.
</div><div>&bull;Controls and decreases waste by maintaining logs to submit daily/weekly
</div><div>&bull;Observe and comply with the company&rsquo;s requisition and purchase order system
</div>
<p></p><p><b>RESPONSIBLE BUSINESS</b></p>
<div>
&bull;Comply with and ensure adherence to all of the hotel&rsquo;s policies and procedures
</div><div>&bull;Comply with all occupational health and safety policies and procedures
</div><div>&bull;Attend all scheduled meetings
</div><div>&bull;Inform on a daily basis the Head Chef of all relevant information in operational matters including information, which does not require the Head Chef&rsquo;s action.
</div><div>&bull;Liaise with F &amp; B Controls for food costing, ordering and supply.
</div><div>&bull;Liaise with departmental heads for co-ordination of functions and activities.
</div><div>&bull;Coordinate with kitchen stewarding for proper sanitation, maintenance of equipment, cleaning of cold stores, supply of service dishes, during service hours.
</div><div>&bull;Maintain a good working relationship with all staff and colleagues throughout the hotel and sister properties.
</div><div>&bull;Maintain in good working order all hotel property.
</div><div>&bull;Maintain a positive and professional attitude at all times
</div>
<p></p><p><b>PEOPLE</b></p>
<div>
&bull;Assist scheduling of kitchen staff to ensure proper cover of shift as per business requirements.
</div><div>&bull;Recommend increments, promotion and transfer of chefs to Head Chef and under his guidance conduct such functions as employee orientation, coaching and supervision, if necessary, to ensure appropriate productivity.
</div><div>&bull;Assist Head Chef in conducting formal on-the-job training session for kitchen employees.
</div><div>&bull;Utilize coaching skills and demonstrate the development of other team members.
</div>
<p></p><p><b>GENERAL</b></p>
<div>
&bull;Communicate effectively with all other departments
</div><div>&bull;Attend meetings, training sessions and any other required meeting or training session.
</div><div>&bull;Identify opportunities to innovate service delivery and product offering to meet and exceed client expectations.
</div><div>&bull;Ensure safe work practices are adopted at all time and report any OHS concerns immediately to your direct manager or HR Manager.
</div><div>&bull;Ensure consistency in quality of appearance and taste, and the best quality menus using the freshest ingredients.
</div><div>&bull;Effectively participate in the organization of ordering, cost controlling and wastage of food.
</div><div>&bull;Lead by example and ensure all procedures (HACCP, Health and Safety, and Food Safety Management) are maintained to the required standards to which training has been received, and are being followed by all kitchen members.
</div><div>&bull;Manage and deliver the production needs of the kitchen to the required standards.
</div><div>&bull;Manage time through effective planning of work, maintaining a high level of productivity.
</div><div>&bull;Achieve customer satisfaction rating of above expectations.
</div><div>&bull;Meet maximum creativity and understanding of food, by creating dishes and assisting with menu development.
</div><div>&bull;Assigned projects are completed within designated timeframes
</div><div>&bull;Reports, presentations and other administrative duties are consistently on a high standard; and free of errors and omissions.
</div><div>&bull;
</div><p>
Don't quite meet every single requirement, but still believe you'd be a great fit for the job? We'll never know unless you hit the 'Apply' button. Start your journey with us today.</p></div>

Jnr Sous Chef Pastry

Golden Sands Hospitality, Cleaning & Contracting WLL

<p><b>Position:</b> CDP Chef (Asian) &ndash; Specialized in <b>Iranian Cuisine</b><br/><b>Location:</b> Doha, Qatar<br/><b>Employment Type:</b> Full-Time</p><p><b>About the Role:</b><br/>We are seeking a skilled and passionate <b>Asian CDP Chef</b> with expertise in <b>Iranian (Persian) cuisine</b> to join our culinary team. The ideal candidate should have a deep understanding of authentic Iranian dishes, strong cooking techniques, and the ability to maintain high culinary standards and presentation.</p><p><b>Key Responsibilities:</b></p><ul><li>Prepare, cook, and present authentic Iranian dishes to a high standard.</li><li>Assist the Sous Chef and Head Chef in menu creation, planning, and kitchen operations.</li><li>Ensure consistency in flavor, quality, and presentation.</li><li>Maintain kitchen hygiene, cleanliness, and safety according to company standards.</li><li>Follow all food safety, sanitation, and HACCP procedures.</li><li>Support, train, and guide junior kitchen staff when required.</li></ul><p><b>Qualifications &amp; Requirements:</b></p><ul><li>Proven experience as a <b>CDP Chef</b> or <b>Demi Chef de Partie</b> in a reputable restaurant or hotel.</li><li>Specialization or strong knowledge in <b>Iranian/Persian cuisine</b> (kebabs, stews, rice dishes, etc.).</li><li>Culinary diploma or equivalent qualification preferred.</li><li>Excellent teamwork, communication, and organizational skills.</li><li>Able to work in a fast-paced, multicultural kitchen environment.</li><li>Currently in Qatar</li><li>Visa Status: <b>Freelance Visa</b></li></ul><p><b>How to Apply:</b><br/>Interested candidates may send their <b>CV</b> and <b>portfolio of dishes (if available)</b> to <b>administration@goldensandsqa.com</b> with the subject line: <i>CDP Chef &ndash; Iranian Cuisine</i>.</p><p>Job Type: Full-time</p>

1 CDP Chef Specialized in Iranian cuisine

<p><b>Position:</b> CDP Chef (Asian) &ndash; Specialized in <b>Indian Cuisine</b><br/><b>Location:</b> Doha, Qatar<br/><b>Employment Type:</b> Full-Time</p><p><b>About the Role:</b><br/>We are looking for a talented and passionate <b>Asian CDP Chef</b> with expertise in <b>Indian cuisine</b> to join our culinary team. The ideal candidate will have strong knowledge of authentic Indian dishes, excellent cooking skills, and the ability to deliver consistent quality and presentation.</p><p><b>Key Responsibilities:</b></p><ul><li>Prepare, cook, and present authentic Indian dishes to a high standard.</li><li>Assist the Sous Chef and Head Chef in menu planning and daily kitchen operations.</li><li>Ensure consistency in taste, quality, and presentation of all dishes.</li><li>Maintain cleanliness, hygiene, and organization in the kitchen.</li><li>Adhere to all food safety and sanitation guidelines.</li><li>Support and guide junior kitchen staff when required.</li></ul><p><b>Qualifications &amp; Requirements:</b></p><ul><li>Proven experience as a <b>CDP Chef</b> or <b>Demi Chef de Partie</b> in a reputable restaurant or hotel.</li><li>Specialization or strong knowledge in <b>Indian cuisine</b> (North &amp; South Indian experience preferred).</li><li>Culinary diploma or equivalent qualification is an advantage.</li><li>Excellent teamwork, communication, and organizational skills.</li><li>Able to work under pressure in a fast-paced kitchen environment.</li><li>Currently in Qatar</li><li>Visa Status: <b>Freelance Visa</b></li></ul><p><b>How to Apply:</b><br/>Interested candidates may send their <b>CV</b> and <b>portfolio of dishes (if available)</b> to <b>administration@goldensandsqa.com</b> with the subject line: <i>CDP Chef &ndash; Indian Cuisine</i>.</p><p>Job Type: Full-time</p>

1 CDP Chef Specialized in Indian Cuisine

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