restaurant manager

chef de partie

commis chef

head chef

restaurant supervisor

head cook

Exclamation Holding Group

We are looking for an experienced and qualified Head Chef to organize the kitchen&rsquo;s activities. Salary is negotiable based on experience and qualifications. You will be the first in command in the facilities and will create and inspect dishes before they arrive to customers, ensuring high quality and contentment.Position Summary:The Head chef is responsible for the day-to-day culinary operations in a professional kitchen. Functions include menu creation, food purchasing, and maintenance of quality standards.The Head chef assumes the role of cost controlling and maintaining food cost, and supervises storage, stocking, and sanitation procedures. Assists in the management and training of new personnel, scheduling staff work hours, and doing performance reviews.Responsibilities:<ul><li>Control and direct the food preparation process and any other relative activities</li><li>Construct menus with new or existing culinary creations ensuring the variety and quality of the servings</li><li>Approve and &ldquo;polish&rdquo; dishes before they reach the customer</li><li>Plan orders of equipment or ingredients according to identified shortages</li><li>Arrange for repairs when necessary</li><li>Remedy any problems or defects</li><li>Be fully in charge of hiring, managing and training kitchen staff</li><li>Oversee the work of subordinates</li><li>Estimate staff&rsquo;s workload and compensations</li><li>Maintain records of payroll and attendance</li><li>Comply with nutrition and sanitation regulations and safety standards</li><li>Foster a climate of cooperation and respect between co-oworkers</li><li>Manage all activities in the kitchen, including food preparation and production, and management and training of kitchen staff</li><li>Ensure efficient, cost-effective operation and profitability of food production</li><li>Supervise and inspect all preparation and cooking equipment on a regular basis to ensure that they are kept clean, sanitary, and in perfect operating order</li><li>Ensure that food products, presentation, and plating are of the highest quality, and are prepared to serve in a timely manner.</li><li>Assure adherence to all standards of food quality, preparation, recipes, and presentation in conjunction with the specifications</li><li>Monitor holding and storage operations, stocking and food rotation, and guarantee food service sanitation standards are met</li><li>Assure kitchen personnel is trained in best cleanliness and sanitation practices</li><li>Help the kitchen with its preparation work before meal services</li><li>Follow all food health and safety requirements</li><li>Assist in the development of kitchen staff by performing periodic performance reviews</li><li>Monitor inventory and order new ingredients as needed</li><li>Recruit and train new kitchen employees to help the restaurant reach its goals</li><li>Requirements and skills</li><li>Proven experience as Head Chef</li><li>Exceptional proven ability of kitchen management</li><li>Ability in dividing responsibilities and monitoring progress</li><li>Outstanding communication and leadership skills</li><li>Up-to-date with culinary trends and optimised kitchen processes</li><li>Good understanding of useful computer programs (MS Office, restaurant management software, POS)</li><li>Credentials in health and safety training</li><li>Degree in Culinary science or related certificate</li></ul>Job Type: Full-timePay: From QAR10,000.00 per month

Head Chef

Torba Farm

Job description:About Us:Torba Farm is a pioneering sustainable farm and experiential destination in Qatar, dedicated to promoting healthy, organic, and locally sourced food. Our farm-to-table philosophy blends freshness with creativity, offering dishes inspired by Arabic and international cuisines, tailored to our guests&rsquo; preferences and event themes.Position Overview:We are looking for a Head Chef to lead our culinary operations. The ideal candidate will be passionate about organic, healthy, and sustainable cooking, with a creative approach to menu development and strong leadership in managing all aspects of kitchen and F&amp;B operations.Key Responsibilities:Oversee all kitchen operations, including food preparation, menu development, and service quality.Create innovative menus for events, workshops, and private gatherings, catering to diverse dietary requirements.Manage procurement, cost control, and inventory of all kitchen assets and supplies.Ensure sourcing and use of ingredients aligned with the farm&rsquo;s seasonal and organic produce.Train, motivate, and supervise kitchen and service staff to maintain high standards of hygiene, safety, and presentation.Collaborate with management to align culinary offerings with the farm&rsquo;s sustainable and educational vision.Ensure compliance with food safety and sanitation standards at all times.Requirements:Proven experience as a Head Chef or Senior Chef in a restaurant, resort, or similar setting.Strong knowledge of organic, healthy, and sustainable cuisine concepts.Creativity in menu development across Arabic and international cuisines.Excellent leadership, organizational, and communication skills.Ability to work effectively in a dynamic, nature-driven environment.Job Type: Full-time

VOLUME CAFE

Job Title: Head ChefJob Summary:The Head Chef is responsible for leading all kitchen operations, including menu planning, food preparation, staff management, and maintaining the highest standards of food quality, hygiene, and cost control. The role requires strong leadership, creativity, and operational efficiency to ensure an exceptional dining experience and the smooth functioning of the kitchen.Key Responsibilities:<ul><li>Plan, develop, and execute menus in line with company standards, customer preferences, and seasonal availability.</li><li>Supervise and coordinate all kitchen activities, ensuring timely and high-quality food production.</li><li>Manage and train kitchen staff, fostering teamwork, discipline, and professional development.</li><li>Ensure compliance with food safety, hygiene, and health regulations (HACCP standards).</li><li>Monitor portion control, waste reduction, and food cost efficiency.</li><li>Oversee inventory management, stock rotation, and supplier coordination to ensure consistent availability of ingredients.</li><li>Maintain cleanliness and organization of the kitchen, storage, and preparation areas.</li><li>Collaborate with the management team to plan special menus, promotions, and events.</li><li>Analyze kitchen performance, identify improvement areas, and implement effective solutions.</li><li>Ensure all kitchen equipment is maintained and functioning properly.</li><li>Uphold company policies, safety standards, and operational guidelines.</li></ul>Qualifications &amp; Experience:<ul><li>Diploma or Degree in Culinary Arts / Hotel Management or equivalent.</li><li>Minimum 5&ndash;8 years of experience in a professional kitchen, with at least 2&ndash;3 years in a leadership role.</li><li>Proven experience in menu creation, cost control, and team management.</li><li>Strong knowledge of international cuisines, food trends, and modern cooking techniques.</li><li>Excellent leadership, communication, and organizational skills.</li><li>Ability to work under pressure and maintain consistency in high-volume operations.</li></ul>Job Types: Full-time, PermanentApplication Question(s):<ul><li>Are you available to join immediately</li><li>Current and expected salary</li></ul>

NAWARS GROUP

Full job descriptionWe are opening the hiring for the position of Head Chef &ndash; Central Kitchen. The Head Chef will oversee and manage the daily operations of the central kitchen, ensuring the efficient preparation and production of high-quality food items for multiple outlets. This role requires strong leadership, operational excellence, and expertise in maintaining food safety, cost efficiency, and consistent product standards.Key Responsibilities:<ul><li>Kitchen Operations</li><li>Manage overall kitchen activities including food preparation, production scheduling, and dispatch.</li><li>Ensure smooth workflow, timely output, and coordination with outlet chefs and logistics.</li><li>Maintain standard recipes, portion sizes, and production methods for consistency.</li><li>Food Safety &amp; Hygiene</li><li>Enforce compliance with HACCP and food safety regulations.</li><li>Maintain a clean, organized, and hygienic kitchen environment at all times.</li><li>Conduct regular inspections and staff training on hygiene practices.</li><li>Cost Control &amp; Inventory Management</li><li>Monitor food costs and reduce wastage through efficient production planning.</li><li>Manage inventory levels, ensure accurate stock records, and oversee purchasing and receiving.</li><li>Work closely with procurement to source quality ingredients at optimal costs.</li><li>Staff Management</li><li>Lead, train, and supervise the kitchen team to ensure performance and discipline.</li><li>Organize staff schedules and ensure adequate manpower coverage.</li><li>Evaluate team performance and provide continuous coaching and development.</li><li>Coordination &amp; Communication</li><li>Liaise with outlet chefs, operations, and logistics teams for daily requirements and product deliveries.</li><li>Ensure smooth communication across departments to maintain efficiency and quality.</li><li>Participate in management meetings and contribute to process improvements.</li><li>Quality &amp; Food Presentation</li><li>Ensure all products meet company standards for taste, appearance, and freshness.</li><li>Implement regular tasting and quality control procedures.</li><li>Continuously innovate and improve recipes and production processes.</li><li>Administrative Skills</li><li>Maintain kitchen documentation, including production reports, temperature logs, and inventory records.</li><li>Oversee compliance with company policies and health &amp; safety guidelines.</li><li>Prepare reports on kitchen performance, cost control, and productivity.</li></ul>Qualifications:<ul><li>European, Western and Asian Cuisine expert</li><li>Certificate holder</li></ul>Job Types: Full-time, PermanentJob Type: Full-time

World of Hospitality

The Head Chef is responsible for overseeing all kitchen operations, ensuring high standards of food quality, presentation, hygiene, and safety. The role involves menu planning, kitchen staff management, cost control, and maintaining consistency in the preparation of dishes, with a strong emphasis on authentic Indian cuisine.<ul><li>Supervise and coordinate all kitchen activities, ensuring efficient and timely preparation of meals.</li></ul><ul><li>Develop and design menus, focusing on Indian cuisine while maintaining creativity and innovation.</li></ul><ul><li>Ensure all dishes are prepared according to company standards for quality, portioning, and presentation.</li></ul><ul><li>Maintain proper inventory control, minimizing waste and optimizing food cost.</li></ul><ul><li>Train, motivate, and manage kitchen staff to maintain a professional and productive work environment.</li></ul><ul><li>Enforce strict hygiene and sanitation standards in compliance with health and safety regulations.</li></ul><ul><li>Plan and manage kitchen schedules and staff rosters to ensure coverage during all service hours.</li></ul><ul><li>Coordinate with the purchasing department for ordering supplies and ingredients.</li></ul><ul><li>Monitor performance and provide feedback to kitchen team members.</li></ul><ul><li>Ensure smooth communication between the kitchen and front-of-house staff.</li></ul><ul><li>Handle customer feedback or complaints related to food quality professionally.</li></ul>Job Type: Full-time

Madre Integrated Engineering

Requirements:<ul><li>Diploma or Certificate in Culinary Arts or a related field.</li><li>Minimum 3&ndash;5 years of experience as Chef de Partie or similar role in a reputed hotel or restaurant.</li><li>Expertise in Continental and Arabic cuisine&mdash;menu preparation, cooking methods, and presentation.</li><li>Strong knowledge of food hygiene, safety standards, and kitchen operations.</li><li>Ability to supervise Commis Chefs, manage section operations, and ensure consistent food quality.</li><li>Available to join immediately.</li></ul>Responsibilities:<ul><li>Prepare, cook, and present dishes within your assigned section (Continental/Arabic).</li><li>Maintain high culinary standards in taste, portioning, and plating.</li><li>Assist in menu planning, daily mise-en-place, and inventory management.</li><li>Ensure proper food storage, hygiene, and compliance with HACCP standards.</li><li>Train and guide junior kitchen staff, ensuring teamwork and efficiency during service.</li><li>Collaborate with Sous Chef and Head Chef to maintain smooth kitchen operations and service flow.</li><li>Monitor wastage and maintain cost control within the section.</li></ul>Job Type: Full-time

Chef De Partie

Inspire Management Training Center

We are seeking skilled and motivated Commi Chefs to join our culinary team for a luxury hospitality event in Qatar. The role requires strong hands-on experience in Hot/Cold Kitchen operations. The selected chefs will be responsible for preparing and presenting high-quality dishes while maintaining the highest standards of hygiene, food safety, and presentation throughout the event.Key Responsibilities:<ul><li>Prepare, cook, and present hot and cold dishes according to event menus.</li><li>Maintain cleanliness, organization, and hygiene standards in the kitchen.</li><li>Follow food safety and sanitation regulations at all times.</li><li>Assist in setting up kitchen stations and organizing ingredients and equipment.</li><li>Collaborate with the culinary team to ensure smooth kitchen operations.</li><li>Adhere to portion control, recipe standards, and plating guidelines.</li><li>Assist in inventory management and report shortages to the Head Chef.</li><li>Work efficiently under high-pressure, fast-paced environments to meet service deadlines.</li></ul>Qualifications, Experience &amp; Skills:<ul><li>Minimum 2&ndash;3 years of experience in Hot/Cold Kitchen operations.</li><li>Culinary diploma or equivalent preferred</li><li>Knowledge of luxury hospitality standards and high-volume service.</li><li>Ability to work long hours, including mornings, evenings, and weekends.</li><li>Strong teamwork, communication, and organizational skills.</li><li>Locally available in Qatar with a valid visa and QID.</li><li>Ready to be fully available for a 10-day event duration.</li></ul>Benefits:<ul><li>Competitive pay for the event duration.</li><li>Opportunity to work in a high-profile luxury hospitality event.</li></ul>Job Types: Part-time, Temporary Contract length: 10 daysEducation:<ul><li>High school or equivalent (Preferred)</li></ul>Experience:<ul><li>Chef in hot/cold kitchen at high-end dining or luxury hotels: 2 years (Required)</li></ul>Language:<ul><li>English (Required)</li></ul>Location:<ul><li>Doha (Required)</li></ul>

Commi Chef – Hot/Cold Kitchen (Temporary/Event Support)

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Head Chef

Head Chef

Head Chef

Head Chef

Head Chef

Chef De Partie

Commi Chef – Hot/Cold Kitchen (Temporary/Event Support)