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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)

&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>

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>

Seasid restaurant

Requirements:Proven experience as an Oriental Head ChefStrong knowledge of Oriental cuisine and menu developmentAbility to manage kitchen operations and lead the kitchen teamEnsure high food quality, hygiene, and safety standardsCost control and inventory management skillsAbility to work under pressure and maintain consistencyJob Type: Full-time

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

Meat Moot

Line Chef &ndash; Smoked Meats at Meat Mootonly for ''ARAB NATIONALITIES''WE OFFER 3,000QAR FULL PACKAGEJob Description:The Line Chef at Meat Moot is responsible for executing daily kitchen operations with a strong focus on smoked meat preparation and presentation. This role requires consistency, precision, and adherence to the brand&rsquo;s quality standards while working efficiently in a fast-paced environment.Key Responsibilities:<ul><li>Prepare, cook, and plate smoked meat dishes according to Meat Moot&rsquo;s recipes and specifications</li><li>Operate and monitor smokers, grills, and kitchen equipment to ensure optimal cooking results</li><li>Maintain high standards of food quality, taste, and presentation at all times</li><li>Ensure compliance with food safety, hygiene, and HACCP regulations</li><li>Coordinate with the Head Chef and kitchen team to ensure smooth service flow</li><li>Manage station setup, and proper food storage</li><li>Minimize food waste and control portioning</li><li>Maintain cleanliness and organization of the workstation</li></ul>Job Types: Full-time, Permanent

chef line

We are seeking an experienced Chef specializing in south indian cuisine to prepare authentic, high-quality dishes while maintaining consistency, hygiene, and efficiency in kitchen operations. The ideal candidate will have strong knowledge of traditional Kerala flavors, cooking techniques, and ingredients.Key Responsibilities:<ul><li>Prepare and cook authentic south Indian dishes, including vegetarian and non-vegetarian specialties.</li><li>Ensure consistency in taste, portioning, and presentation of all dishes.</li><li>Manage the kitchen and ensure timely food preparation during service hours.</li><li>Maintain high standards of cleanliness, hygiene, and food safety at all times.</li><li>Monitor quality of ingredients and proper storage procedures.</li><li>Assist in minimizing food wastage and maintaining cost control.</li><li>Work closely with the kitchen team to ensure smooth daily operations.</li><li>Follow standard recipes and kitchen procedures as instructed by the Head Chef or Sous Chef.</li></ul>Requirements:<ul><li>Proven experience as a Chef with strong expertise in South Indian cuisine.</li><li>Ability to work in a fast-paced kitchen environment.</li><li>Understanding of food hygiene and safety standards.</li></ul>Preferred Qualifications:<ul><li>Culinary training or relevant certification.</li><li>Experience in restaurants, hotels, or catering operations.</li></ul>Job Type: Full-timeExperience:<ul><li>chef (South Indian Cuisine): 2 years (Required)</li></ul>Location:<ul><li>Doha (Required)</li></ul>

Chef - South Indian Cuisine

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Head Chef (Arabic National)

Head Chef

Head Chef

Head Chef

HEAD CHEF

chef line

Chef - South Indian Cuisine