barista

chef

chef de partie

cook

restaurant manager

head chef

Inspire Management Training Center

We are looking for a highly skilled and creative Head Chef with proven experience in luxury or 5-star hotel environments. The ideal candidate will be passionate about culinary excellence, capable of leading a high-performing kitchen team, and committed to delivering exceptional dining experiences.Key Responsibilities:<ul><li>Lead and manage all kitchen operations efficiently</li><li>Design and develop innovative, high-quality menus aligned with luxury standards</li><li>Ensure consistency in food quality, taste, and presentation</li><li>Supervise, train, and motivate kitchen staff</li><li>Maintain strict hygiene, health, and safety standards</li><li>Manage food cost, inventory, and supplier coordination</li><li>Collaborate with management on menu planning, events, and special promotions</li></ul>Requirements:<ul><li>Mandatory: Proven experience as a Head Chef or Senior Sous Chef in a luxury / 5-star hotel</li><li>Strong leadership and team management skills</li><li>Expertise in international cuisines and fine dining standards</li><li>Excellent knowledge of food safety and HACCP standards</li><li>Ability to work under pressure in a fast-paced environment</li><li>Creative mindset with attention to detail</li></ul>Preferred:<ul><li>Culinary degree or professional certification</li><li>Experience handling large-scale hotel operations</li></ul>Job Types: Full-time, PermanentEducation:<ul><li>Diploma (Preferred)</li></ul>Experience:<ul><li>luxury hospitality: 5 years (Required)</li></ul>Location:<ul><li>Doha (Required)</li></ul>Work Location: In person

Head Chef

Mezzan Holding Company

Job Purpose: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.Responsibilities:<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>SkillsEducation &amp; Experience:<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 (this does not apply to roles requiring mandatory professional or technical qualifications)</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>Application Question(s):<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>Work Location: In person

HUNDRED GROUP

Position OverviewThe Head Chef will be responsible for overseeing all kitchen operations, menu development, food safety compliance, and team leadership across multiple outlets. This role requires creativity, strong leadership, and the ability to maintain consistency and excellence in every dish served.Qualifications &amp; Requirements<ul><li>Bachelor&rsquo;s degree in Culinary Arts, Hospitality Management, or related field.</li><li>Minimum 7&ndash;10 years of culinary experience, with at least 3 years in a leadership role.</li><li>Strong knowledge of international cuisine, specialty coffee pairings, and bakery/pastry items.</li><li>Proven ability to manage multi-branch operations.</li><li>Excellent leadership, communication, and organizational skills.</li><li>Food Safety &amp; Hygiene Certification (mandatory).</li><li>CIPS or equivalent knowledge of procurement (advantageous).</li></ul>Job Types: Full-time, PermanentWork Location: In person

We are looking for a Head Chef 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>What is your minimum salary expectation?</li><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>Work Location: In person

The Ned & Ned's Club

<div>
 Located in the former Ministry of Interior building, The Ned Doha offers seven restaurants, 90 bedrooms, event venues, and Ned&rsquo;s Club, a private members&rsquo; club that gives access to spaces including a rooftop terrace, a health club with spa, gym and 30m outdoor pool.
 
 
 
 Job Purpose:
 
 
 
 The Ned Doha is seeking a highly talented and visionary
 
 Head Chef &ndash; Asian Cuisine
 
 to lead and elevate our Asian dining concept. This is a senior leadership role for a culinary professional with a strong background in authentic and contemporary Asian cuisine, combined with luxury hotel experience.
 
 
 
 Responsibilities:
 
 
 
 <ul>
 <li>
 Lead the overall culinary operations of the Asian kitchen, ensuring exceptional food quality, consistency, and presentation
 </li>
 <li>
 Design, develop, and innovate menus that reflect authentic Asian flavors with a modern, upscale approach
 </li>
 <li>
 Maintain high standards of hygiene, food safety, and kitchen organization in compliance with local and international regulations
 </li>
 <li>
 Manage kitchen costs, food costing, inventory control, and waste reduction effectively
 </li>
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 Recruit, train, mentor, and inspire the culinary team to achieve operational excellence
 </li>
 <li>
 Collaborate closely with the F&amp;B leadership team to align culinary offerings with the hotel&rsquo;s brand standards and guest expectations
 </li>
 <li>
 Ensure smooth daily operations during service, events, and special functions
 
 
 </li>
 </ul>
 
 Qualifications &amp; Competencies:
 
 
 
 <ul>
 <li>
 Proven experience as a Head Chef or Senior Sous Chef specializing in Asian cuisine (e.g., Japanese, Chinese, Thai, Korean, Southeast Asian, or Pan-Asian)
 </li>
 <li>
 Background in luxury hotels or high-end standalone restaurants is highly preferred
 </li>
 <li>
 Strong leadership, team management, and communication skills
 </li>
 <li>
 Creative, detail-oriented, and passionate about Asian culinary traditions and innovation
 </li>
 <li>
 Solid knowledge of food costing, menu engineering, and kitchen administration
 </li>
 <li>
 Ability to thrive in a fast-paced, high-standard luxury environment
 
 
 </li>
 </ul>
 
 What&rsquo;s In It for you?
 
 
 
 <ul>
 <li>
 One of the most iconic place to be and work
 </li>
 <li>
 Amazing learning and development program
 </li>
 <li>
 Discounted rates at The Ned Doha
 </li>
 <li>
 Fantastic career growth opportunities
 
 
 </li>
 </ul>
 At The Ned Doha, we don't just celebrate our diversity, we challenge ourselves to do even better. The Ned Doha is committed to being the best place to work, and ensuring that we have a leading diversity, equity and inclusion program is central to making that vision a reality.
 
 
 Apply today and join us!
 
 
 #HeadChef #TheNed #TheNedDoha #DohaJobs
</div>

Head Chef - Asian Cuisine

Hot n cool

We are looking for an experienced Pastry Chef to prepare a variety of desserts, pastries or other sweet goods. Your skill in baking high quality treats should be matched by your creativity to develop new amazing tastes and recipes.Responsibilities<ul><li>Prepare a wide variety of goods such as cakes, cookies, pies, bread etc. following traditional and modern recipes</li><li>calculate costs and manage a budget</li><li>Create new and exciting desserts to renew our menus and engage the interest of customers</li><li>Decorate pastries using different icings, toppings etc. to ensure the presentation will be beautiful and exciting</li><li>Monitor stocks for baking ingredients such as flour, sugar etc. and make appropriate orders within budget</li><li>Check quality of material and condition of equipment and devices used for cooking</li><li>Guide and motivate pastry assistants and bakers to work more efficiently</li><li>Identify staffing needs and help recruit and train personnel</li><li>Maintain a lean and orderly cooking station and adhere to health and safety standards</li></ul>Pastry Chef skills and qualifications<ul><li>Proven skill in baking, pastry preparation and decoration</li><li>Extensive knowledge of health and safety procedures for kitchens and food preparation areas</li><li>Excellent attention to detail</li><li>Exceptional time management skills</li><li>Ability to work autonomously, but also with a team</li><li>A food hygiene certificate or any food handling or preparation qualification</li><li>Ability to calculate costs and manage a budget</li></ul>Job Types: Full-time, PermanentPay: QAR5,000.00 - QAR7,000.00 per monthWork Location: In person

PASTRY HEAD CHEF

Job Summary: The Assistant Chef supports the Head Chef in all kitchen operations, ensuring food quality, consistency, and timely preparation. This role involves assisting in daily food production, supervising junior kitchen staff, maintaining hygiene standards, and helping implement menu changes and special promotions.Key Responsibilities:<ul><li>Assist the Head Chef in planning, preparing, and presenting dishes to meet quality standards.</li><li>Support in menu planning, recipe development, and portion control.</li><li>Supervise and guide junior kitchen staff (Commis Chefs, Kitchen Assistants) during daily operations.</li><li>Ensure proper handling, storage, and rotation of ingredients to minimize waste.</li><li>Maintain strict adherence to food hygiene, safety, and sanitation standards (HACCP compliance).</li><li>Monitor inventory levels and assist in ordering ingredients as directed by the Head Chef.</li><li>Train and mentor junior kitchen staff in cooking techniques and kitchen procedures.</li><li>Assist with kitchen scheduling and workflow to ensure timely service during busy periods.</li><li>Support special events, catering, or promotional activities as required.</li><li>Cover for the Head Chef in their absence if delegated.</li></ul>Qualifications &amp; Skills:<ul><li>Culinary diploma or equivalent professional experience in a commercial kitchen.</li><li>Proven experience as a Chef or Assistant Chef in a similar setting.</li><li>Strong knowledge of cooking techniques, ingredients, and kitchen equipment.</li><li>Ability to supervise and train kitchen staff effectively.</li><li>Excellent organizational, communication, and teamwork skills.</li><li>Ability to work under pressure in a fast-paced environment.</li><li>Knowledge of food safety and hygiene regulations.</li></ul>Job Types: Full-time, PermanentPay: Up to QAR3,000.00 per monthWork Location: In person

Assistant Chef

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181 head chef jobs In Lusail

Head Chef

Head Chef

Head Chef

Head Chef

Head Chef - Asian Cuisine

PASTRY HEAD CHEF

Assistant Chef