head chef

Little Bangkok Restaurant ( Culex Hospitality )

Job descriptionAbout Culex HospitalityCulex Hospitality is a fast-growing F&amp;B group operating some of the most recognized dining brands in the UAE. With 7 locations of Little Bangkok, Dubai&rsquo;s leading Thai dining experience, and 3 locations of Super Bowl Asian Caf&eacute;, an all- you-can-eat casual Asian concept, we are expanding aggressively both locally and regionally. In April 2025 we successfully launched our third concept, Noodle District, an innovative and authentic Thai street food in Media City Business Central Tower.Behind it all, Culex runs the UAE&rsquo;s largest dim sum production facility&mdash;supplying its own brands, private-label distributors, five-star hotels, and international airlines, supported by a team of over 300 professionals. At Culex Hospitality, we believe in fostering a family-oriented work culture, empowering our staff through continuous training and development, and providing career growth opportunities within the company. We take pride in setting industry standards by offering high-quality food, exceptional service, and an inspiring work environment.Mission &amp; VisionMission: To craft restaurant concepts that connect deeply with people&mdash;through flavor, culture, and consistency&mdash; while building scalable systems that stand the test of timeVision: To be the region&rsquo;s most trusted creator of restaurant brands&mdash;built in Dubai, recognized globally, and rooted in purpose, quality, and innovation.Position Overview &ndash; Head ChefHelps the Operations manager in devising plans concentrated for the kitchen related activities that will be useful to the business&rsquo; success. Makes sure that the company uses those plans and puts them into action. Assists in the production, sales and pricing and the distribution of the products being sold by the company.Key Responsibilities - Head Chef<ul><li>Lead day-to-day kitchen operations across multiple outlets with strong focus on quality, consistency, and cost control.</li><li>Oversee food preparation, staff performance, and compliance with brand standards and safety regulations.</li><li>Maintain accurate costing, recipe documentation, and food inventory to minimize waste and maximize profitability.</li><li>Drive team development through coaching, mentoring, and structured training programs.</li><li>Collaborate with sales and events teams to execute catering, banquets, and special functions.</li><li>Create and innovate seasonal menus and new dishes in line with market trends and guest feedback.</li><li>Ensure all kitchen and equipment are maintained in top working condition and hygiene standards are met.</li><li>Liaise with purchasing for ingredient sourcing and vendor management.</li><li>Analyze guest feedback and implement improvements for food quality and presentation.</li><li>Support budgeting, forecasting, and reporting for kitchen operations.</li><li>Foster a culture of safety, teamwork, and continuous improvement.</li></ul>Key Highlights - Head Chef<ul><li>Multi Outlet Operation</li><li>Kitchen Operations &amp; Management Team Leadership &amp; Training</li><li>Cost Control , Hygiene &amp; Safety Compliance</li><li>Collaboration &amp; Business Growth</li></ul>Key Qualifications - Head Chef<ul><li>Graduate in Culinary Technology or Equalant from recognized university</li><li>Minimum 05 years of experience as an Area Chef or Head Chef in a premium Thai-style bistro, five-star hotel, or fine dining establishment.</li><li>Must have experience in multi Outlet Operation</li><li>Strong knowledge of Thai modern cooking techniques, including sous-vide, fermentation, and contemporary plating styles.</li><li>Experience in developing and executing high-quality lunch, and dinner menus with a focus on fresh ingredients and innovative presentations.</li><li>Demonstrated leadership skills with the ability to mentor, train, and develop kitchen teams.</li><li>Strong business acumen with the ability to manage food costs, inventory, and supplier negotiations.</li><li>Deep understanding of kitchen operations, food safety, and HACCP regulations in the UAE.</li><li>Excellent communication skills, with the ability to collaborate effectively with FOH, management, and marketing teams.</li><li>Passion for hospitality, a strong work ethic, and a drive to create an outstanding dining experience.</li></ul>Compensation &amp; Benefits<ul><li>Company Accommodation &ndash; Housing provided by Culex Hospitality.</li><li>Annual Leave &ndash; Paid leave as per UAE labor law.</li><li>Medical Insurance &ndash; Comprehensive health coverage.</li><li>Food &amp; Beverage Benefits &ndash; Discounts and meal privileges across all Culex Hospitality brands.</li><li>Transportation &ndash; Provided as per company policy.</li><li>Professional Growth &ndash; Ongoing training and development opportunities within the group.</li></ul>Why Join Culex Hospitality?Culex Hospitality is not just a company&mdash;it&rsquo;s a dynamic and ambitious group redefining the UAE&rsquo;s restaurant scene. With a strong foundation of successful brands and an aggressive expansion plan, we offer a fast-paced, innovative, and rewarding work environment. We invest in talent, fostering a culture of creativity, excellence, and personal growth.You will be working alongside industry veterans with over two decades of experience in the F&amp;B sector, professionals who understand restaurant culture at its core and know what it takes to build a thriving, guest-focused operation.We value leadership, vision, and passion, offering the right individuals the platform to grow, shape, and influence the brand&rsquo;s success. If you are looking to make a lasting impact and be part of a company that truly values its people, Culex Hospitality is the place for you.Job summary - Multi-Outlet Operation, Modern Thai Cuisine Expertise, Training &amp; Development, Cost Control &amp; Supplier Management, HACCP &amp; Food Safety Compliance.Pay: AED2,999.74 - AED13,672.47 per monthWork Location: In person

HEAD CHEF

Chedi Hospitality

<div>
 The Head Chef is responsible for leading the daily culinary operations of the assigned kitchen, ensuring exceptional food quality, consistency, hygiene standards, and guest satisfaction. The role oversees menu planning, food preparation, cost control, team development, and operational excellence while supporting the hotel's culinary vision and brand standards.
 
 
 Key Responsibilities
 
 
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 Operational
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 Lead and supervise the daily operations of the kitchen, ensuring smooth and efficient service.
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 Ensure all food is prepared, presented, and served in accordance with hotel standards and recipes.
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 Maintain consistency in food quality, taste, presentation, and portion control.
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 Develop and update menus in collaboration with the Executive Chef.
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 Introduce innovative dishes and seasonal offerings in line with market trends and guest preferences.
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 Monitor food production to ensure timely service and efficient kitchen operations.
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 Conduct regular quality checks on ingredients and finished products.
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 Ensure proper storage, handling, labeling, and rotation of food products.
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 Monitor inventory levels and coordinate purchasing requirements.
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 Ensure compliance with HACCP, food safety, hygiene, and sanitation standards.
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 Support special events, promotions, and banquet operations as required.
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 Guest Experience
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 Ensure exceptional culinary experiences that meet and exceed guest expectations.
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 Respond promptly and professionally to guest feedback and concerns.
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 Collaborate with front-of-house teams to ensure seamless guest service.
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 Promote a guest-focused culture within the kitchen team.
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 Financial
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 Manage food costs, waste control, and inventory to achieve budget targets.
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 Monitor productivity and optimize labor utilization within the kitchen.
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 Support revenue generation through menu engineering and creative culinary offerings.
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 Ensure efficient use of resources and equipment to maximize operational performance.
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 People &amp; Culture
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 Lead, coach, and develop the kitchen team to achieve high performance.
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 Conduct training, mentoring, and on-the-job development for culinary colleagues.
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 Support recruitment, onboarding, and succession planning initiatives.
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 Conduct performance evaluations and provide regular feedback.
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 Foster a positive, respectful, and collaborative working environment.
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 Ensure compliance with company policies, grooming standards, and code of conduct.
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 Administration
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 Maintain accurate kitchen records, including temperature logs, HACCP documentation, and inventory reports.
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 Participate in departmental meetings and operational briefings.
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 Ensure all kitchen equipment is maintained and any maintenance issues are reported promptly.
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 Support the implementation of hotel initiatives, standards, and operational procedures.
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 Health, Safety &amp; Compliance
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 Ensure compliance with all food safety, hygiene, health and safety regulations.
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 Promote a safe working environment and ensure safe handling of equipment and materials.
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 Adhere to hotel emergency, fire, and security procedures.
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 Ensure all colleagues follow established safety standards and practices.
 
 
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 Other Duties
 
 
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 Attend all mandatory training sessions and meetings.
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 Remain informed of industry trends and culinary developments.
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 Represent The Chedi Katara professionally at all times.
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 Perform any other reasonable duties assigned by management.
 
 
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 </ul>
 Acknowledgement
 
 
 I acknowledge that I have read and understood the above Job Description and agree to perform my duties in accordance with the standards and expectations of The Chedi Katara Hotel &amp; Resort.
</div>

Head Chef

Marina Hotel Al Khor

We&rsquo;re looking for a passionate and reliable Sous Chef in charge of Kitchen operation for pre opening hotel in Al Khor - Qatar . You'll help prepare high-quality dishes, supervise kitchen staff, maintain food safety standards, and ensure smooth day-to-day operations. The ideal candidate is organized, hands-on, and enjoys working as part of a team in a fast-paced environment.Key Responsibilities:<ul><li>In charge of kitchen operation.</li><li>Supervise and support kitchen team members.</li><li>Maintain high standards of food quality, hygiene, and presentation.</li><li>Help manage inventory, stock rotation, and ordering.</li><li>Ensure compliance with health and safety regulations.</li><li>Step in to lead the kitchen when the Head Chef is absent.</li><li>Local hire only. Valid NOC required.</li></ul>Requirements:<ul><li>Previous experience as a Sous Chef or senior kitchen team member.</li><li>Strong cooking skills and knowledge of food safety practices.</li><li>Strong Arabic cuisine cooking skills.</li><li>Ability to work under pressure and stay organized.</li><li>Flexible availability, including evenings, weekends, and holidays.</li></ul>Pay: QAR3,000.00 - QAR5,000.00 per monthWork Location: In person

Sous chef

Bafarat Cafe 

Position SummaryThe Executive Chef / Head Chef is fully responsible for the leadership, management, financial performance, food quality, food safety, staffing, training, and day-to-day operation of the kitchen. The role requires maintaining the highest standards of food production, consistency, hygiene, cost control, and team development while ensuring compliance with company policies and all applicable regulations.The Executive Chef will be held accountable for achieving operational and financial targets, developing the kitchen team, controlling food costs, minimizing waste, and ensuring a safe, productive, and professional working environment.⸻Key Responsibilities1. Kitchen Operations Management<ul><li>Take full responsibility for the daily operation of the kitchen.</li><li>Ensure all food is produced to the highest quality, consistency, and presentation standards.</li><li>Manage all kitchen activities efficiently and professionally at all times.</li><li>Ensure all food production meets customer expectations and company standards.</li><li>Supervise all kitchen staff and ensure duties are completed effectively.</li><li>Maintain smooth kitchen operations during all service periods.</li><li>Ensure adequate staffing levels are maintained at all times.</li><li>Implement and maintain standard operating procedures (SOPs) throughout the kitchen.</li><li>Attend operational meetings and provide recommendations for continuous improvement.</li></ul>⸻2. Financial Management &amp; Cost Control<ul><li>Be fully accountable for achieving agreed food cost percentages and kitchen profitability targets.</li><li>Prepare, monitor, and manage annual kitchen budgets.</li><li>Forecast operational requirements and control expenditures accordingly.</li><li>Analyze food cost reports and implement corrective actions when required.</li><li>Manage payroll costs and labor scheduling efficiently.</li><li>Ensure purchasing decisions support profitability objectives.</li><li>Control waste, spoilage, overproduction, and unnecessary expenditure.</li><li>Monitor utility consumption including water, electricity, and gas and implement reduction initiatives.</li><li>Review menu profitability and recommend adjustments when necessary.</li><li>Submit monthly performance reports detailing:</li><li>Food cost performance</li><li>Labor cost performance</li><li>Waste reports</li><li>Inventory variances</li><li>Sales mix analysis</li><li>Action plans for improvement</li></ul>⸻3. Purchasing &amp; Inventory Management<ul><li>Take full responsibility for purchasing all food products and kitchen-related supplies.</li><li>Source products from approved suppliers while maintaining quality and budget standards.</li><li>Ensure all purchasing follows company procurement procedures.</li><li>Monitor supplier performance and report concerns immediately.</li><li>Maintain proper inventory levels at all times.</li><li>Conduct regular stock counts and inventory audits.</li><li>Investigate and report all stock variances.</li><li>Ensure proper receiving, storage, labeling, dating, and stock rotation procedures are followed.</li><li>Maintain accurate inventory records and documentation.</li></ul>⸻4. Food Safety, Hygiene &amp; Compliance<ul><li>Ensure full compliance with all local health regulations and food safety legislation.</li><li>Maintain HACCP, food safety, sanitation, and hygiene standards at all times.</li><li>Ensure proper:</li><li>Temperature control</li><li>Food labeling</li><li>Date coding</li><li>Stock rotation</li><li>Storage procedures</li><li>Pest control procedures</li><li>Cleaning schedules</li><li>Report any health, safety, or compliance concerns immediately.</li><li>Ensure all refrigerators, freezers, and storage areas are monitored and documented.</li><li>Conduct regular food safety inspections and audits.</li><li>Ensure corrective actions are implemented immediately when deficiencies are identified.</li><li>Maintain all required compliance records and documentation.</li></ul>Failure to comply with food safety regulations resulting in violations, penalties, product loss, or customer complaints may result in disciplinary action.⸻5. Menu Development &amp; Product Innovation<ul><li>Design, develop, and implement seasonal and permanent menus.</li><li>Continuously improve menu offerings to enhance customer satisfaction and profitability.</li><li>Develop recipes, costing sheets, preparation methods, and presentation standards.</li><li>Create detailed recipe manuals for all menu items.</li><li>Ensure all menu items are accurately costed and approved before implementation.</li><li>Coordinate food photography and product specifications where required.</li><li>Lead product development initiatives and culinary innovation projects.</li><li>Monitor market trends and recommend new products and concepts.</li></ul>⸻6. Training &amp; Staff Development<ul><li>Lead, mentor, and develop all kitchen employees.</li><li>Create and implement structured training programs.</li><li>Conduct onboarding and skills training for all new employees.</li><li>Develop career progression plans for kitchen staff.</li><li>Conduct regular performance evaluations and coaching sessions.</li><li>Ensure all staff understand:</li><li>Recipes</li><li>Kitchen standards</li><li>Food safety procedures</li><li>Company policies</li><li>Service expectations</li><li>Conduct regular cooking demonstrations and skills workshops.</li><li>Maintain training records for all employees.</li></ul>The Executive Chef is directly accountable for the performance, development, and conduct of all kitchen employees.⸻7. Team Leadership &amp; Workforce Management<ul><li>Recruit, interview, and recommend hiring decisions for all kitchen positions.</li><li>Prepare weekly and monthly staff schedules.</li><li>Ensure staffing levels match operational requirements.</li><li>Minimize overtime while maintaining operational efficiency.</li><li>Manage attendance, punctuality, discipline, and performance standards.</li><li>Address performance concerns promptly and professionally.</li><li>Recommend disciplinary actions when necessary.</li><li>Foster a positive, respectful, and high-performance working culture.</li><li>Ensure all staff comply with company rules and legal requirements.</li></ul>⸻8. Quality Assurance<ul><li>Maintain consistency in food quality, portion control, and presentation.</li><li>Conduct daily quality checks on all food products.</li><li>Monitor customer feedback and implement improvements.</li><li>Ensure all recipes are followed without deviation unless authorized.</li><li>Regularly review production standards and procedures.</li><li>Ensure customer-facing staff have sufficient product knowledge.</li></ul>⸻9. Cleaning &amp; Kitchen Maintenance<ul><li>Ensure the kitchen and all associated areas are maintained in a clean, safe, and organized condition.</li><li>Implement and monitor cleaning schedules.</li><li>Ensure proper use and storage of cleaning chemicals.</li><li>Maintain equipment in good working condition.</li><li>Report maintenance issues immediately.</li><li>Coordinate preventative maintenance activities.</li><li>Ensure compliance with all health and safety requirements.</li></ul>⸻10. Administration &amp; Reporting<ul><li>Maintain all kitchen documentation accurately and professionally.</li><li>Update recipe files, costing sheets, and operational records.</li><li>Prepare:</li><li>Duty rosters</li><li>Time sheets</li><li>Inventory reports</li><li>Purchasing reports</li><li>Training records</li><li>Performance reports</li><li>Ensure all records are readily available for audits and inspections.</li><li>Submit required reports within established deadlines.</li></ul>⸻Key Performance Indicators (KPIs)The Executive Chef will be evaluated based on:<ul><li>Food Cost %</li><li>Labor Cost %</li><li>Gross Profit Achievement</li><li>Kitchen Hygiene Audit Scores</li><li>Customer Satisfaction Scores</li><li>Staff Retention Rate</li><li>Staff Training Completion Rate</li><li>Inventory Variance %</li><li>Waste Reduction Targets</li><li>Menu Development Targets</li><li>Compliance Audit Results</li><li>Productivity and Operational Efficiency</li></ul>⸻Authority &amp; AccountabilityThe Executive Chef has full operational responsibility for the kitchen and is accountable for:<ul><li>Food quality</li><li>Food safety</li><li>Kitchen profitability</li><li>Inventory control</li><li>Staff performance</li><li>Compliance with regulations</li><li>Training and development</li><li>Customer satisfaction</li><li>Budget adherence</li><li>Equipment care and maintenance</li></ul>Failure to meet required operational, financial, safety, or compliance standards may result in performance management, disciplinary action, or other corrective measures in accordance with company policy.Pay: ﷼7,000.00 - ﷼10,000.00 per monthWork Location: In person

Pastry and Bakery

QBICAL

ChefMore Details Send CV Whatsapp : 33973919No Call No Call Only Send CV Whatsapp : 33973919Pay: QAR3,655.16 - QAR14,448.21 per monthWork Location: In person

Chef

Hyatt

<div><div><h2 class="jobSectionHeader">Summary</h2>
<div>You will be responsible for supporting the kitchen team in the efficient running of the department, in line with organizational standards and operational requirements. The Commis Chef assists in the preparation of high-quality food products, ensuring consistency, hygiene, and timely service while learning and developing culinary skills.
Key Responsibilities
<ul><li> Assist in the preparation, cooking, and presentation of food items as per standard recipes.</li></ul>
<ul><li> Support senior chefs (Chef de Partie / Sous Chef) in daily kitchen operations.</li></ul>
<ul><li> Ensure all food preparation meets quality, hygiene, and safety standards.</li></ul>
<ul><li> Maintain cleanliness and organization of workstations and kitchen equipment.</li></ul>
<ul><li> Follow proper food storage, labeling, and stock rotation (FIFO) procedures.</li></ul>
<ul><li> Assist in receiving and storing kitchen supplies and ingredients.</li></ul>
<ul><li> Adhere to portion control and minimize food wastage.</li></ul>
<ul><li> Learn and develop culinary techniques under supervision.</li></ul>
<ul><li> Ensure timely and efficient service during operations.</li></ul>
<ul><li> Comply with health, safety, and hygiene regulations at all times.</li></ul>
</div></div><div><h2 class="jobSectionHeader">Qualifications</h2>
<div>Qualifications &amp; Experience
<ul><li> 0&ndash;2 years of experience in a kitchen environment (hotel, restaurant, or catering).</li></ul>
<ul><li> Certificate/Diploma in Culinary Arts or Kitchen Production is preferred.</li></ul>
<ul><li> Basic knowledge of cooking methods and kitchen operations.</li></ul>
<ul><li> Experience in international or branded kitchens is an advantage.</li></ul></div></div></div>

Commis Chef

Inspire Management Training Center

We are currently seeking a skilled and dedicated Chef de Partie to join a luxury hospitality property in Doha. Responsible for overseeing a specific kitchen section, ensuring quality food preparation and smooth operations while maintaining hygiene standards.Key Responsibilities:<ul><li>Manage and oversee a kitchen section</li><li>Prepare food according to recipe and presentation standards</li><li>Maintain hygiene, cleanliness, and food safety standards</li><li>Supervise Commis chefs and support kitchen operations</li><li>Ensure proper food storage and minimize waste</li></ul>Requirements:<ul><li>Minimum 4 years as a Chef de Partie in a luxury hospitality sector, such as a 5-star hotel or resort</li><li>Diploma or Certification in Culinary Arts or related field</li><li>Good knowledge of HACCP and food safety standards</li><li>Ability to work in a fast-paced environment</li></ul>Education:<ul><li>Diploma (Required)</li></ul>Experience:<ul><li>Chef de Partie in a luxury hospitality sector: 4 years (Required)</li></ul>Location:<ul><li>Doha (Required)</li></ul>Work Location: In person

Chef De Partie (Luxury Hospitality)

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