head chef

RUSTICK

<div>Head Chef

Job Description:

We are seeking a passionate and experienced Head Chef to lead our kitchen team and oversee the culinary operations at The Rustick. The ideal candidate will be a creative and talented culinary professional with a proven track record of success in a similar role. As a Head Chef, you will have the opportunity to showcase your leadership skills and culinary expertise while working closely with our management team to deliver top-quality dining experiences for our guests.

Key Responsibilities:
<ul><li>Lead, train, and mentor kitchen staff, fostering a positive and efficient working environment.</li><li>Manage kitchen operations, including food preparation, cooking, and presentation ensuring consistency and quality in every dish.</li><li>Oversee inventory management, including ordering, receiving, and maintaining food supplies to minimize waste and control costs.</li><li>Ensure compliance with all health and safety regulations and maintain high standards of cleanliness and sanitation in the kitchen.</li><li>Collaborate with the front-of-house staff to ensure seamless and efficient service delivery.</li><li>Monitor kitchen expenditures and work within established budgets to optimize profitability.</li><li>Stay updated with industry trends and incorporate new techniques and products into the menu offerings.</li></ul>

Qualifications:
<ul><li>Proven experience as a Head Chef or similar leadership role in a reputable restaurant or hospitality establishment.</li><li>Culinary degree or equivalent professional experience.</li><li>Strong knowledge of culinary techniques, food products, and kitchen equipment.</li><li>Excellent leadership and interpersonal skills with the ability to inspire and motivate a diverse team.</li><li>Exceptional organizational and multitasking abilities with a keen attention to detail.</li><li>In-depth understanding of food safety regulations and procedures.</li><li>Ability to work flexible hours, including weekends and holidays, as required.</li></ul>

Benefits:
<ul><li>Competitive salary and performance-based incentives.</li><li>Employee meals and discounts.</li><li>Health insurance and retirement savings plans.</li><li>Supportive and inclusive work environment.</li></ul>

Join our team at The Rustick and take your culinary career to the next level as our Head Chef. We are excited to see the delicious creations you will bring to our kitchen!

We look forward to reviewing your application.</div>

Head Chef

ZH CUISINES (PRIVATE) LIMITED

Job Title: Head ChefCompany: SALT Department: Kitchen / Back of House (BOH) Location: DHA Phase 3Job OverviewZH Cuisine Pvt Ltd (SALT) is looking for an experienced and passionate Head Chef to lead kitchen operations and ensure the highest standards of food quality, consistency, and hygiene. The ideal candidate will have strong leadership skills, creativity in menu development, and experience in the food &amp; beverage industry.Key Responsibilities<ul><li>Oversee all kitchen operations and manage BOH staff</li><li>Ensure consistency in food quality, taste, and presentation</li><li>Develop and update menu items in line with brand standards</li><li>Maintain strict hygiene and food safety standards</li><li>Monitor inventory, food cost, and waste control</li><li>Train, supervise, and schedule kitchen staff</li><li>Ensure smooth coordination with FOH team for efficient service</li><li>Handle kitchen-related issues and resolve them promptly</li><li>Implement SOPs and maintain operational efficiency</li></ul>Requirements<ul><li>Minimum 3&ndash;5 years of experience as a Head Chef or Senior Chef</li><li>Strong knowledge of kitchen operations and food preparation</li><li>Leadership and team management skills</li><li>Ability to work in a fast-paced environment</li><li>Knowledge of food safety and hygiene standards</li><li>Good communication and organizational skills</li></ul>Preferred Qualifications<ul><li>Experience in QSR / Fast Food / Restaurant industry</li><li>Expertise in menu planning and cost control</li><li>Ability to handle high-volume operations</li></ul>Working Conditions<ul><li>Rotational shifts (including evenings, weekends, and holidays)</li><li>Long working hours in a kitchen environment</li></ul>Compensation &amp; Benefits<ul><li>Market competitive salary</li><li>Performance-based incentives</li><li>Career growth opportunities</li><li>Professional and dynamic work environment</li></ul>Job Type: Full-timePay: From Rs100,000.00 per monthWork Location: In person

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

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

<div>Company Description 
SLS Dubai Hotel and Residences is a luxury lifestyle 5-star city hotel which belongs to Ennismore under the wider Accor group umbrella.
Boasting 946 units, with 254 uniquely designed hotel rooms, 321 hotel apartments and 371 Branded Residences, spread over 75 floors, SLS Dubai is one of the tallest hotels and residences in the region.
A wondrous and striking landmark in Downtown District, designed by the award- winning architects and interior designer Paul Bishop, the SLS Dubai is a unique cabinet of curiosities that never ceases to delight. 
Job Description 
Overview
The Head Chef is responsible for leading the culinary direction of Fi'lia, a modern Italian-Mediterranean restaurant known for its refined, female-led concept and handmade cuisine. This role requires creativity, leadership, and a deep understanding of authentic Italian flavors with a contemporary presentation.
Key Responsibilities
Culinary Leadership<ul><li>
Design and execute innovative menus aligned with Fi'lia&rsquo;s Italian-Mediterranean identity</li><li>
Maintain authenticity in handmade pastas, breads, and traditional recipes</li><li>
Ensure consistency, quality, and presentation across all dishes</li></ul>
Kitchen Operations<ul><li>
Oversee daily kitchen operations, including prep, service, and hygiene</li><li>
Ensure compliance with Dubai Municipality food safety regulations</li><li>
Control food costs, wastage, and inventory</li></ul>
Team Management<ul><li>
Recruit, train, and mentor kitchen staff</li><li>
Foster a positive, high-performance kitchen culture</li><li>
Manage scheduling, performance, and staff development</li></ul>
Quality &amp; Guest Experience<ul><li>
Maintain Michelin-level standards of food quality and plating</li><li>
Collaborate with front-of-house teams to ensure seamless guest experiences</li><li>
Handle guest feedback and continuously improve offerings</li></ul>
Financial Management<ul><li>
Manage kitchen budgets and profitability targets</li><li>
Optimize supplier relationships and procurement strategies</li></ul> 

Qualifications 
<ul><li>
Proven experience as Head Chef or Executive Sous Chef in a luxury or fine-dining restaurant</li><li>
Strong expertise in Italian cuisine (especially handmade pasta and wood-fired cooking)</li><li>
Experience in high-volume, high-end hospitality environments</li><li>
Leadership and team management skills</li><li>
Knowledge of food safety and HACCP standards</li><li>
Creativity and passion for modern gastronomy</li><li>
Previous experience in luxury hotel brands or internationally recognized restaurants</li><li>
Exposure to pre-opening restaurant concepts</li><li>
Culinary degree or equivalent professional training</li><li>
Menu development &amp; innovation</li><li>
Cost control &amp; budgeting</li><li>
Team leadership</li><li>
Fine dining execution</li><li>
Supplier &amp; inventory management</li><li>
Fast-paced, high-end restaurant within a luxury hospitality setting</li><li>
Evening and weekend shifts required</li><li>
High expectations for consistency, creativity, and leadership</li></ul></div>

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