restaurant manager

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head chef

Inspire Management Training Center

Job DescriptionWe are looking for a high-energy, organized, and experienced Head Chef to lead a QSR kitchen operations. Unlike fine dining, this role emphasizes speed, consistency, and volume. You will be responsible for ensuring that every dish is served quickly without compromising on quality, managing kitchen staff, and maintaining strict food safety standards.Key Responsibilities<ul><li>Operational Excellence: Oversee daily kitchen operations, ensuring food is prepared and served according to brand standards and &quot;fast service&quot; timelines.</li><li>Team Management: train and schedule kitchen staff. Foster a fast-paced but positive team environment.</li><li>Inventory &amp; Cost Control: Manage stock levels, reduce food wastage, and ensure the kitchen stays within the food cost budget.</li><li>Quality &amp; Consistency: Perform regular quality checks on taste and presentation to ensure consistency across all shifts.</li><li>Health &amp; Safety: Maintain 100% compliance with local food safety and hygiene regulations (HACCP/municipality standards).</li></ul>Requirements &amp; Experience<ul><li>Experience: Minimum 5&ndash;7 years of experience in a professional kitchen, with at least 2 years in a leadership role (Head Chef or Senior Sous Chef) specifically within a QSR or fast-casual environment.</li><li>Skills: Strong understanding of kitchen Menu innovation and high-volume production.</li><li>Leadership: Proven ability to manage a diverse, multicultural team.</li><li>Education: Diploma in Culinary Arts or equivalent professional certification is preferred.</li><li>Language: Must be fluent in English (Arabic is a plus).</li></ul>Job Type: Full-timePay: QAR6,000.00 - QAR10,000.00 per monthEducation:<ul><li>Diploma (Preferred)</li></ul>Experience:<ul><li>Head Chef : 5 years (Required)</li></ul>Language:<ul><li>Arabic (Preferred)</li></ul>

Head Chef

&middot; Control and direct the food preparation process and any other related activities&middot; Create menus that enhance customers&rsquo; culinary experience&middot; Develop new dishes and overhauling menus to attract more clientele&middot; Approve dishes before they reach the customer&middot; Design standardized food presentation guidelines for each dish&middot; Submit cost proposals for menu items&middot; Monitor inventory levels of commonly used items&middot; Look for ways to reduce spoilage of infrequently used items&middot; Plan orders of equipment or ingredients according to identified shortages&middot; Be fully in charge of hiring, managing and training kitchen staff&middot; Oversee the work of subordinates&middot; Estimate staff&rsquo;s workload and monitor their attendance&middot; Ensure that kitchen staff adhere to quality, hygiene and cleanliness standards&middot; Comply with nutrition and sanitation regulations and safety standards&middot; Deal with suppliers and ensure that they supply quality goods at affordable prices&middot; Oversee the maintenance of kitchen equipment and coordinate repairs with assigned team when needed&middot; Foster a climate of cooperation and respect between coworkers&middot; Other related tasks as may be assigned from time to timeRequirements:&middot; Must have at least 5 years previous experience as Head Chef&middot; Must have a QID &amp; transferable work visa&middot; Must be available to join immediatelyJob Type: Full-timeApplication Question(s):<ul><li>How much is your expected salary? How much is your current salary?</li><li>Are you available to join immediately?</li><li>How many years of experience do you have as a Head Chef?</li><li>Do you have a valid QID / transferable work visa?</li></ul>

Hot n cool

Job Summary:Responsible for all aspects of kitchen management, including menu creation, and food preparation. Ensure that all dishes are prepared to the highest standard, in a timely manner, and in compliance with health and safety regulations and must also train and supervise kitchen staff, manage inventory and food costs, and collaborate with other departments to ensure smooth operation of the kitchen.Key Responsibilities1. Collaborating with the Executive Chef to create innovative and appealing menus that align with the restaurant's concept and meet quality standards.2. Overseeing the preparation, cooking, and presentation of dishes to ensure consistency and adherence to recipes and standards.3. Managing kitchen staff, including training, scheduling, and supervising cooks, prep cooks, and other kitchen personnel.4. Maintaining high standards of food quality, freshness, and safety through proper storage, handling, and cooking techniques.5. Monitoring inventory levels, ordering supplies, and controlling food costs to maximize profitability while minimizing waste.6. Working with the Executive Chef to determine menu prices based on ingredient costs, portion sizes, and market trends.7. Ensuring compliance with health and safety regulations, including food handling procedures, sanitation practices, and cleanliness standards.8. Collaborating with the Executive Chef and other members of the management team to develop strategies for improving kitchen operations, enhancing guest satisfaction, and achieving business goals.9. Providing ongoing training and support to kitchen staff to enhance their skills, teamwork, and performance.10. Addressing any issues or concerns that arise in the kitchen promptly and effectively, finding solutions to maintain smooth operations and guest satisfaction.11. Occasionally interacting with customers to gather feedback, address concerns, and ensure a positive dining experience.12. Contributing creative ideas for seasonal specials, promotions, and menu updates to keep the menu fresh and exciting for guests.13. Leading by example, fostering a positive work environment, and inspiring kitchen staff to deliver their best work consistently.14. Being flexible and able to adapt to changes in the kitchen environment, such as fluctuations in business volume, staff shortages, or menu adjustments.15. Maintain a clean and sanitary kitchen environment, in compliance with local health and safety regulations, and oversee food storage and handling procedures.16. Coordinate with front-of-house staff, suppliers, and other departments to ensure efficient communication and smooth operation of the kitchen.17. 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.18. At least quarterly meetings with each restaurant's with Executive Chef to discuss menu and operations improvements.19. Sending weekly Rota&rsquo;s Schedule.20. Maintain records of attendance.21. Foster a climate of cooperation and respect between co-workers22. Performs other duties assigned.Qualification, Experience &amp; Knowledge<ul><li>Culinary Degree.</li><li>At least 10 years proven experience as a Head Chef or similar role in a high-volume restaurant or hospitality.</li><li>Strong creative skills and a passion for food, with the ability to develop unique and memorable dishes.</li><li>Excellent leadership and interpersonal skills, with the ability to motivate and inspire a team to achieve culinary excellence.</li><li>Strong organizational and time-management skills, with the ability to prioritize tasks and meet deadlines in a fast-paced environment.</li><li>Meticulous attention to detail in food preparation, presentation, and kitchen management, with a commitment to maintaining high standards of quality.</li><li>Flexibility to adapt to changing circumstances and handle multiple tasks simultaneously, while remaining calm under pressure.</li><li>Understanding of food safety guidelines and regulations, and experience implementing best practices to ensure compliance.</li><li>Excellent communication skills, both verbal and written, with the ability to effectively communicate with staff, management, and customers.</li><li>Understanding of business principles, including budgeting, cost control, and revenue generation, to contribute to the overall success of the restaurant.</li><li>Experience with cost and labor management.</li><li>With valid Food Handling Certificate, QID and NOC.</li></ul>Job Type: Full-timeAbility to commute/relocate:<ul><li>Doha: Reliably commute or planning to relocate before starting work (Preferred)</li></ul>Application Question(s):<ul><li>Total work Experience as a Head Chef?</li><li>What is your Nationality?</li><li>Do you have a valid Food Handling Certificate?</li><li>How much is your Expected Salary?</li></ul>

HEAD CHEF

We are looking for a Head Chef (Arabic National) for urgent joining.Desired Profile:<ul><li>Expertise in Continental cuisine, Strong culinary background, leadership in kitchen operations, and menu planning.</li><li>Possess good leadership and training skills.</li><li>Knowledgeable in HACCP.</li><li>Good command in verbal and written English to meet business needs.</li><li>Working experience in similar capacity with international chain hotels or catering is preferred.</li><li>Knowledge of food, food hygiene (including hazard analysis and critical control points) and food preparation.</li></ul>Main Responsibilities:<ul><li>To organize all the resources within the Kitchen and other areas.</li><li>To ensure timely preparation of food as per set menu and within the set cost.</li><li>To ensure quality, quantity and hygienic food is served with particular emphasis on presentation.</li><li>To plan for variety of preparations in the menu ensuring the satisfaction of the client and within the set cost norms.</li><li>To be responsible for allocation of work to other kitchen staff.</li><li>When required, to prepare and cook dishes.</li><li>To ensure timely pre preparation / mis-en-place (wash, clean, cut vegetables, fruits, meat, chicken, fish and bakery products) and cooking.</li><li>To ensure proper cleanliness of the kitchen area.</li><li>To know and observe all safety rules and effectively supervise so as to ensure implementation of company HSE policy and discipline in the production area and by the staff.</li></ul>Job Types: Full-time, PermanentApplication Question(s):<ul><li>Are you available in Qatar?</li><li>Are you available for immediate joining?</li></ul>Experience:<ul><li>Hospital and Healthcare industry: 3 years (Required)</li></ul>License/Certification:<ul><li>HACCP level 4 (Preferred)</li></ul>

Head Chef (Arabic National)

First Capital

Head Chef &ndash; Levant / Shami Concept-Local Hire onlyWe are seeking an experienced Head Chef to lead a new Levantine / Shami restaurant concept with a strong Arabic culinary vision.Responsibilities include:Creating and executing an authentic Levant / Shami menuEnsuring food quality, taste consistency, and presentationManaging food cost, inventory, and waste controlImplementing and maintaining HACCP &amp; food safety standardsLeading and training the kitchen teamRequirements:Proven experience in Lebanese / Syrian / Jordanian cuisineStrong menu development and cost control skillsExcellent knowledge of HACCP and kitchen operationsLeadership experience in Arabic or Levantine restaurantsSalary: QAR 10,000 &ndash; 12,000 (based on experience)Preferred Nationalities: Lebanese, Syrian, JordanianLocation: QatarJob Type: Full-timePay: QAR8,000.00 - QAR12,000.00 per month

Head Chef – Levant / Shami Concept

Cloudeats Kitchen

About the RoleWe are seeking a passionate and experienced Head Chef who specializes in authentic Mexican cuisine to lead our kitchen operations. The ideal candidate will bring creativity, consistency, and leadership to ensure the highest culinary standards while maintaining authentic Mexican flavors and presentation.Key Responsibilities<ul><li>Lead and manage daily kitchen operations, ensuring smooth workflow and high food quality.</li><li>Develop, plan, and cost authentic Mexican menus, including seasonal and promotional dishes.</li><li>Ensure consistency in taste, presentation, and portioning according to brand standards.</li><li>Supervise, train, and motivate the kitchen team to maintain top performance and hygiene standards.</li><li>Manage inventory, food cost control, and supplier coordination.</li><li>Maintain compliance with all food safety and hygiene standards (HACCP).</li><li>Collaborate with management on menu innovation and new product development.</li><li>Monitor kitchen equipment and maintenance schedules.</li></ul>Qualifications &amp; Experience<ul><li>Proven experience as a Head Chef or Sous Chef specializing in Mexican cuisine (minimum 5 years).</li><li>Strong knowledge of traditional and modern Mexican dishes, sauces, and cooking techniques.</li><li>Culinary degree or equivalent certification preferred.</li><li>Excellent leadership, communication, and organizational skills.</li><li>Ability to manage costs and control wastage effectively.</li><li>Experience in a high-volume restaurant or F&amp;B brand is an advantage.</li></ul>Key Skills<ul><li>Expertise in Mexican culinary traditions (tacos, enchiladas, mole, tamales, etc.)</li><li>Creative menu development and plating presentation</li><li>Kitchen management and team leadership</li><li>Cost control and supplier management</li><li>Commitment to food safety and hygiene</li></ul>We Offer<ul><li>Competitive salary package</li><li>Accommodation and meals provided (if applicable)</li><li>Growth and career development opportunities</li><li>A dynamic and supportive work environment</li></ul>Job Type: Full-time

HEAD CHEF SPECIALISED IN MEXICAN CUISINE

ana bolic kitchen

We are seeking a talented and creative Head Pastry Chef to lead our pastry and dessert operations. The ideal candidate will be responsible for menu development, quality control, team leadership, and maintaining high standards of hygiene and consistency. This role requires strong leadership, creativity, and a passion for excellence.Key Responsibilities<ul><li>Lead and manage the pastry kitchen operations on a daily basis</li><li>Develop and update dessert, pastry, and bakery menus in line with the brand concept</li><li>Ensure consistent quality, taste, and presentation of all pastry items</li><li>Supervise, train, and motivate pastry team members</li><li>Control food cost, minimize wastage, and manage inventory</li><li>Ensure strict compliance with food safety, hygiene, and sanitation standards</li><li>Coordinate with the Executive Chef and kitchen management team</li><li>Handle production planning for daily service, events, and special orders</li><li>Monitor equipment maintenance and report any issues</li><li>Innovate new recipes and seasonal items to attract customers</li></ul>Requirements<ul><li>Proven experience as a Head Pastry Chef or Senior Pastry Chef</li><li>Strong knowledge of pastries, desserts, baking, and modern techniques</li><li>Leadership and team management skills</li><li>Ability to work under pressure in a fast-paced environment</li><li>Strong organizational and time-management skills</li><li>Knowledge of food safety standards (HACCP preferred)</li><li>Creativity, attention to detail, and passion for quality</li><li>Culinary degree or professional certification is an advantage</li></ul>Job Type: Full-timePay: QAR3,500.00 - QAR5,500.00 per month

HEAD PASTRY CHEF

Explore 150+ Head chef in Doha this January. Find roles across top companies and apply now to boost your career.

150 head chef jobs IN Doha

Head Chef

Head Chef

HEAD CHEF

Head Chef (Arabic National)

Head Chef – Levant / Shami Concept

HEAD CHEF SPECIALISED IN MEXICAN CUISINE

HEAD PASTRY CHEF