barista

chef de partie

chef

branch manager

pastry and bakery chef

head chef

PH Hospitality

Head Chef Requirements:Minimum 7 years of hands-on kitchen experience, with at least 2 years in a leadership role (Head Chef or Sous Chef).Proven ability to create and develop new menu items, including recipe testing, standardization, and costing.Strong understanding of the Qatari F&amp;B market, customer preferences, and local dining trends.Experience in training kitchen staff, building teams, and improving performance through hands-on coaching.Ability to set kitchen standards, including workflows, portion control, plating, and quality consistency.Solid knowledge of SOP development and implementation for kitchen operations.Familiar with Baladiya and food safety requirements in Qatar, including hygiene standards, inspections, and documentation.Capable of managing kitchen opening or early-stage operations, including setting systems from scratch.Strong organizational and time-management skills, able to work under pressure and meet deadlines.Good communication skills and ability to work closely with operations, management, and front-of-house teams.Priority given to candidates available for immediate joining.Job Type: Full-timePay: QAR7,000.00 - QAR9,000.00 per monthApplication Question(s):<ul><li>Do you have also experience in Pastry?</li></ul>Experience:<ul><li>Head Chef: 7 years (Preferred)</li></ul>

HEAD CHEF

KaBisdak Restaurant (FILIPINO RESTAURANT

HIRING: HEAD CHEF for Filipino Restaurant (FULLTIME)We are looking for an experienced Head Chef especially in a Filipino cuisineSendREQUIREMENTS:- Proven experience as a Filipino Head Chef- Exceptional proven ability of kitchen management-Strong understanding of food safety regulations, hygiene, standard and kitchen compliance requirements.-Credentials in health and safety trainingSALARY TO BE DISCUSSED UPON INTERVIEWSend your CVWhatsApp: +97430319396Job Types: Full-time, Permanent, Contract Contract length: 24 monthsPay: QAR4,000.00 - QAR4,100.00 per monthWork Location: In person

KaBisdak Restaurant

Em Sherif Group

<div>
 
 The Chef de partie must be able to work in a fast-paced environment and is responsible for all Finishing kitchen functions, controlling costs and ensuring Food &amp; Beverage quality and service.
 
 
 
 
 
 
 General
 
 
 <ul>
 <li>
 Stay updated on all Em Sherif policies, memos, procedures, specials and promotions, etc.
 </li>
 <li>
 Stay updated on all Em Sherif daily formulas
 </li>
 <li>
 Report to the Head chef/ Restaurant manager
 
 
 
 
 any required BOH maintenance issue
 </li>
 <li>
 Attend and participate in daily briefings and other meetings as scheduled
 </li>
 <li>
 Report to the Service chef/Head chef
 
 
 
 
 any required BOH maintenance issues
 </li>
 <li>
 Respect safety and hygiene of Em Sherif premises
 </li>
 <li>
 Respect grooming standards
 </li>
 <li>
 Maintain a favorable relationship with all Em Sherif employees to foster and promote a cooperative and harmonious working climate conducive to maximizing employee morale, productivity and efficiency
 </li>
 </ul>
 
 
 
 
 
 Daily operations
 
 
 <ul>
 <li>
 Responsible for the daily preparation of food items in the designated kitchen area
 </li>
 <li>
 Check with Assistant Service chef or Service chef the list of all daily preparations, their priority, special tasks, etc.
 </li>
 <li>
 Set up his/her station completely with the appropriate utensils and equipment, according to Em Sherif&rsquo;s guidelines
 </li>
 <li>
 Prepare items for grilling, frying and/or heating (if required)
 </li>
 <li>
 Follow standard recipes, portion controls, and storage specifications as set by Em Sherif&rsquo;s Corporate Chef
 </li>
 <li>
 Acknowledge orders and prepare them according to specifications
 </li>
 <li>
 Ensure the correct quantities are prepared to meet daily needs
 </li>
 <li>
 Serve food in the proper portion size and at the proper temperature as per set recipes
 </li>
 <li>
 Prepare all food items as directed in a sanitary and timely manner
 </li>
 <li>
 Clean and maintain station while practicing food safety, sanitation and organizational skills
 </li>
 <li>
 Ensure cleaning, sanitation, and organization of designated kitchen section, walk-in coolers, and storage areas are done as per Em Sherif&rsquo;s standards and checklists
 </li>
 <li>
 Check with Service chef and/or Assistant Service chef on the list and quantities of daily preparations, special tasks/request, etc.
 </li>
 <li>
 Set up respective stations with the appropriate utensils and equipment according to Em Sherif&rsquo;s guidelines
 </li>
 <li>
 Frequently check on respective section&rsquo;s fridge and freezer&rsquo;s temperature and record them using the appropriate form
 </li>
 <li>
 Make sure all prepared food is stored in its appropriate container and labeled with product name, production and expiry dates
 </li>
 <li>
 Stock food items in the proper portion size and at the proper temperature
 </li>
 <li>
 Work at efficient and consistent pace
 </li>
 <li>
 Ensure timely preparation of all food items at lowest level
 </li>
 <li>
 Restock all items as needed throughout the shift
 </li>
 <li>
 Assist in opening and closing of the kitchen
 </li>
 <li>
 Check with the Assistant Service chef for details about any special events or particular service requests, either upcoming or for that day, in order to prepare for service accordingly
 </li>
 <li>
 Ensure that daily Finishing kitchen checklists are completed
 </li>
 <li>
 Verify quality, quantity, temperature and presentation are as per set Em Sherif standards before sending items into the dining area to the guest
 </li>
 <li>
 Ensure consistency, application of standard recipes and portion control of all menu product items as set by Em Sherif
 </li>
 <li>
 Help in any area of the Finishing kitchen/BOH when circumstances dictate
 </li>
 </ul>
 
 
 
 
 
 Procurement
 
 
 <ul>
 <li>
 Assist the Assistant Service chef and/or the Service chef in inventory control and requisition orders
 </li>
 <li>
 Assist the Assistant Service chef and/or the Service chef in the receiving and/or storage process when necessary
 </li>
 </ul>
 
 
 
 
 
 Personal skills and abilities
 
 
 <ul>
 <li>
 High commitment to ethics and confidentiality
 </li>
 <li>
 Team player
 </li>
 <li>
 Highly motivated and self-starter
 </li>
 <li>
 Excellent multi-tasking skills
 </li>
 <li>
 Attentive to details
 </li>
 <li>
 Good written, oral and interpersonal communication skills
 </li>
 <li>
 Able to cope under pressure
 </li>
 <li>
 Basic knowledge about Microsoft office, POS system, etc.
 </li>
 <li>
 Basic knowledge about fire, health and safety procedures
 </li>
 <li>
 Able to work standing for several hours
 </li>
 <li>
 Neat, clean and well-groomed
 </li>
 </ul>
 
 
 
 
 
 Work experience requirements
 
 
 <ul>
 <li>
 Minimum of 1 year of experience as a Line cook or 2 years in the F&amp;B industry, preferably in a Lebanese/Oriental restaurant
 </li>
 </ul>
 
 
 
 
 
 Education requirements
 
 
 <ul>
 <li>
 Bachelor&rsquo;s degree in Hospitality Management preferred, or accumulated years of experience
 </li>
 </ul>
 
 Good command of English. Arabic is a plus
 
</div>

Chef De Partie

Al Ali Engineering Co.WLL

<div>
 
 We are hiring a
 
 
 Chef / Head Cook
 
 
 for our catering company in Qatar.
 
 
 
 
 
 
 Key Responsibilities:
 
 
 <ul>
 <li>
 Manage kitchen operations and staff
 </li>
 <li>
 Plan menus and food production
 </li>
 <li>
 Ensure food quality and consistency
 </li>
 <li>
 Monitor hygiene and safety standards
 </li>
 <li>
 Control food cost and minimize wastage
 </li>
 </ul>
 
 
 
 
 
 Requirements:
 
 
 <ul>
 <li>
 5+ years in catering or large-scale kitchen
 </li>
 <li>
 Strong leadership and kitchen management
 </li>
 <li>
 Knowledge of food safety standards
 </li>
 <li>
 Ability to manage high-volume production
 </li>
 <li>
 Locally available in Qatar
 </li>
 </ul>
 
 
</div>

Chef / Head Cook

Royal Cup Speciality Coffee

Responsibilities:<ul><li>Food Preparation:</li><li>Execute hot food preparation tasks according to established recipes and standards.</li><li>Ensure the highest quality of ingredients and adherence to food safety guidelines.</li><li>Cooking Expertise:</li><li>Master various cooking techniques for a range of hot dishes.</li><li>Monitor and control cooking temperatures to achieve optimal taste and texture.</li><li>Menu Collaboration:</li><li>Collaborate with the head chef to develop and refine hot kitchen menu items.</li><li>Bring creativity and innovation to contribute to the overall culinary experience.</li><li>Kitchen Organization:</li><li>Maintain a clean and organized hot kitchen area.</li><li>Properly handle and store ingredients to minimize waste.</li><li>Quality Assurance:</li><li>Perform quality checks on food items before they are sent to the serving area.</li><li>Consistently uphold our standards for taste, presentation, and portion control.</li></ul>Qualifications:<ul><li>Proven experience as a Hot Kitchen Commi Chef or similar role.</li><li>Culinary degree or relevant certification is a plus.</li><li>Strong understanding of hot food preparation techniques and flavor profiles.</li><li>Ability to work in a fast-paced environment and adapt to changing priorities.</li><li>Knowledge of food safety and sanitation regulations.</li></ul>Job Type: Full-timeAbility to commute/relocate:<ul><li>Doha: Reliably commute or planning to relocate before starting work (Required)</li></ul>Education:<ul><li>Primary (Required)</li></ul>Experience:<ul><li>Hot Kitchen: 3 years (Required)</li><li>COMMI CHEF: 3 years (Required)</li></ul>Language:<ul><li>English (Required)</li></ul>Location:<ul><li>Doha (Required)</li></ul>

Commis Chef

PhiMed

Employer: Phi FitStart Date: As soon as possibleAbout usPHI FIT is the Wellness wing of the PHI GROUP. It operates as a Subscription Diet Box and meal prep Kitchen, delivering dietician-curated meals to individuals with specific dietary goals. Formerly known as Avocado House, it has now been rebranded as PHI FIT, joining the Phi Group's portfolio of brands.Job OverviewAs a Chef De Partie at Phi Fit, you will play a crucial role in our kitchen operations. You will work closely with our culinary team to prepare and cook high-quality meals. This role requires attention to detail, teamwork, and a passion for food.Key Responsibilities<ul><li>Chef de Partie is responsible for a particular section or station in the kitchen, such as the grill, saut&eacute;, pastry, or cold station. They manage all aspects of that station including preparation, cooking, and presentation of dishes.</li><li>Responsible for preparing ingredients, executing recipes, and ensuring that the food produced in their section meets the standards of the head chef or sous chef.</li><li>Ensure that all dishes leaving their station are of high quality, properly cooked, seasoned, and presented according to the standards.</li><li>Assist in managing inventory levels for their station, ensuring that ingredients are properly stocked and rotated to maintain freshness and minimize waste.</li><li>Supervise Commis Chefs and kitchen assistants working in their section, providing guidance, training, and supervision as needed.</li><li>Responsible for maintaining cleanliness and hygiene standards in their section of the kitchen, as well as adhering to food safety regulations and guidelines.</li><li>Collaborate with other members of the kitchen team to ensure smooth operations and timely service.</li><li>Effective communication with other members of the kitchen staff is essential to coordinate timing and ensure that all dishes are prepared and served together in a timely manner.</li><li>Chef de Parties must be adaptable and able to handle pressure during busy service periods, adjusting their workflow and priorities as needed to meet the demands of the kitchen and ensure customer satisfaction.</li></ul>Qualifications<ul><li>Culinary work experience in different stations or sections of the kitchen, and overall understanding in kitchen operations.</li><li>Creativity, attention to detail, and a passion for excellence culinary career.</li><li>Strong culinary skills in food preparation, cooking techniques, and recipe execution.</li><li>Ability to work in a fast-paced environment while maintaining high food quality and safety standards.</li><li>Ability to supervise junior kitchen staff to ensure a smooth workflow.</li><li>Strong leadership, communication and teamwork skills.</li><li>Flexibility in work schedule, including evenings, weekends, and holidays.</li></ul>Job Types: Full-time, Permanent

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

Explore 96+ Head chef in Doha this April. Find roles across top companies and apply now to boost your career.

96 head chef jobs In Doha

HEAD CHEF

KaBisdak Restaurant

Chef De Partie

Chef / Head Cook

Commis Chef

Chef De Partie

EXECUTIVE CHEF