restaurant manager

barista

restaurant supervisor

head chef

junior sous chef

kitchen chef

The Wellness Lab

Job Title: Chef de Partie &ndash; Hot Kitchen (Arabic / International, Health-Focused)Employment Type: Full-timeRole OverviewWe are looking for a Hot Kitchen Chef de Partie (CDP) to join our production kitchen. The ideal candidate is a strong line cook with international and Arabic hot kitchen experience, able to handle high-volume production, support menu development, and cook tasty, health-focused meals within strict timelines.You must have solid skills in Arabic sauces, oriental cooking, Lebanese cuisine, and popular Arabic dishes commonly served in Qatar, such as machboos, saloona, harees, kabsa, kofta, shish taouk, shawarma, grilled fish, mixed grills, and baked dishes like kibbeh and samboosa, while keeping health and nutrition in mind.You will work closely with the Head Chef / Sous Chef to ensure all hot dishes, sauces, proteins, and sides are prepared to standard, on time, and in line with our nutrition and quality guidelines.Key ResponsibilitiesProduction &amp; Cooking<ul><li>Run an assigned hot kitchen section (grill, saut&eacute;, sauce, oven, etc.) during production and service.</li><li>Prepare and cook a wide variety of Arabic and international hot dishes, including:</li><li>Traditional Arabic &amp; Qatari/Levantine items (e.g. machboos, saloona, harees, kabsa, kofta, shish taouk, shawarma, grilled meats, kibbeh, samboosa).</li><li>International proteins, grains, vegetables, soups, and sauces according to recipes and portion standards.</li><li>Execute large-scale batch cooking and meal prep within specified timelines and production plans.</li><li>Assist with coffee and basic hot beverages preparation where required (breakfast service, set menus, etc.).</li></ul>Menu &amp; Recipe Development<ul><li>Support the Head Chef in creating and testing new dishes and menus, especially healthy Arabic and oriental dishes and functional meals.</li><li>Propose ways to improve taste, texture, and presentation while keeping recipes healthy (reduced oil, better ingredients, balanced seasoning).</li><li>Give feedback on portions, cooking methods, and workflow to improve consistency and reduce waste.</li></ul>Health, Nutrition &amp; Quality<ul><li>Follow healthy cooking techniques (grilling, baking, steaming, air-frying, etc.) while maintaining strong flavors, especially in Arabic cuisine.</li><li>Respect nutritional guidelines provided by dietitians/nutritionists (low carb, high protein, calorie-controlled, diabetic-friendly, etc.).</li><li>Ensure consistent taste, texture, and presentation of all dishes.</li><li>Conduct daily tasting and visual checks before dishes leave the kitchen.</li></ul>Operations &amp; Organization<ul><li>Organize mise en place for your section based on daily and weekly production plans.</li><li>Coordinate with the team to meet production deadlines for meal prep, catering, and bulk orders.</li><li>Monitor stock levels in your section and raise requisitions for ingredients in a timely manner.</li><li>Help maintain cost control by minimizing wastage and following portion control standards.</li></ul>Hygiene &amp; Safety<ul><li>Follow all food safety and hygiene standards (HACCP or equivalent).</li><li>Ensure your section is always clean, organized, and audit-ready.</li><li>Handle equipment safely and report any maintenance issues immediately.</li></ul>Teamwork &amp; Training<ul><li>Supervise and guide Commis Chefs and Helpers assigned to your section.</li><li>Train junior staff on recipes, methods, and hygiene procedures.</li><li>Work in a collaborative, no-excuses environment, taking ownership of your section&rsquo;s results.</li></ul>Requirements<ul><li>Minimum 5 years of professional cooking experience in a reputed hotel, restaurant, cloud/central kitchen, or international brand.</li><li>Strong hot kitchen line cook experience (grill, saut&eacute;, oven, bulk cooking).</li><li>Proven experience in high-volume / mass production kitchens (meal prep, catering, banqueting, airline, or similar).</li><li>Solid background in Arabic, Lebanese, and oriental cooking, especially:</li><li>Popular dishes like machboos, saloona, harees, kabsa, kofta, shish taouk, shawarma, grilled meats, kibbeh, samboosa, and similar.</li><li>Preparation of Arabic sauces, marinades, and spice blends.</li><li>Knowledge of healthy cooking and basic nutrition principles (low carb, high protein, calorie-conscious, etc.).</li><li>Ability to work under pressure, manage time, and meet production deadlines without compromising quality.</li><li>Hands-on experience with kitchen documentation (production sheets, temperature logs, wastage records) is an advantage.</li><li>Basic computer/Excel skills are a plus (for production lists, costing, etc.).</li><li>Ability to communicate in English; Arabic or other languages are an added advantage.</li></ul>Personal Attributes<ul><li>Takes ownership of their section &ndash; not a &ldquo;time-watcher&rdquo;.</li><li>Detail-oriented with a strong sense of taste and presentation, especially for Arabic cuisine.</li><li>Proactive, solutions-driven, and willing to go the extra mile during peak periods.</li></ul>Positive attitude, respectful with colleagues, and committed to continuous improvementJob Type: Full-timePay: QAR4,500.00 - QAR5,500.00 per month

Hot Kitchen Chef de Partie (CDP)

Grams Restrand

Job Title: Commi Chef / Kitchen CommisDepartment: Kitchen Reports To: Chef de Partie / Sous Chef / Head ChefJob Criteria &amp; Responsibilities:<ul><li>Assist in daily food preparation and basic cooking under the supervision of senior kitchen staff</li><li>Follow recipes, portion control, and presentation standards</li><li>Maintain cleanliness and hygiene of the kitchen, workstations, and equipment at all times</li><li>Comply with food safety, HACCP, and sanitation standards</li><li>Support senior chefs during service periods</li><li>Ensure proper storage and labeling of food items</li><li>Assist in receiving, checking, and storing kitchen supplies</li><li>Minimize food wastage and follow FIFO procedures</li><li>Carry out any additional kitchen duties as assigned by management</li></ul>Job Requirements &amp; Qualifications:<ul><li>Previous experience as a Commi Chef or Kitchen Assistant is an advantage</li><li>Basic knowledge of food preparation and kitchen operations</li><li>Understanding of food safety and hygiene practices</li><li>Ability to work in a fast-paced environment</li><li>Team-oriented with a positive attitude</li><li>Willingness to learn and follow instructions</li><li>Physically fit and able to stand for long hours</li></ul>Skills &amp; Competencies:<ul><li>Good communication and teamwork skills</li><li>Time management and multitasking ability</li><li>Attention to cleanliness and detail</li><li>Flexibility to work shifts, weekends, and holidays</li></ul>Job Type: Full-timePay: Up to QAR1.00 per month

Commis Kitchen

GOLDEN DRAGON GROUP OF RESTAURANTS

We are hiring an experienced Filipino Cuisine Chef to join our growing restaurant group. The ideal candidate must have strong knowledge of authentic Filipino dishes, good kitchen skills, and the ability to work in a fast-paced environment.Responsibilities<ul><li>Prepare and present high-quality Filipino dishes</li><li>Manage kitchen operations and maintain hygiene standards</li><li>Train and support junior staff</li><li>Handle inventory and food cost control</li></ul>Requirements<ul><li>2&ndash;5 years experience in Filipino cuisine</li><li>Strong cooking and presentation skills</li><li>Team player, good communication</li><li>Candidates in Qatar preferred (transferable visa)</li></ul>Job Type: Full-timeExperience:<ul><li>Filipino cuisine: 2 years (Required)</li></ul>

Chef – Filipino Cuisine

MOBHIRA INTERNATIONAL

<div><h2 class="jobSectionHeader">Description</h2>

MOBHIRA INTERNATIONAL is looking for a skilled North Indian Cook to join our team in Wukair. This full-time, on-site position is ideal for individuals at a mid-senior level who are passionate about preparing authentic North Indian cuisine in a dynamic work environment.
As a North Indian Cook, you will play a crucial role in crafting delicious meals that cater to the tastes of our clients and employees. Your expertise will contribute to creating a vibrant dining experience in our construction industry setting, ensuring that our team enjoys quality meals that keep them energized throughout the day.
We offer a competitive salary range of SAR 1,700 - 1,800 monthly, along with a supportive workplace that values culinary excellence and creativity.

<h3 class="jobSectionHeader">Responsibilities</h3>
<ul><li>Prepare and cook a variety of North Indian dishes, ensuring authentic flavors and presentation</li>
<li>Manage kitchen inventory and ensure the availability of fresh ingredients</li>
<li>Maintain high standards of food hygiene and safety</li>
<li>Collaborate with kitchen staff to create daily menus and special dishes</li>
<li>Supervise kitchen operations and ensure timely meal preparation</li>
<li>Adjust recipes based on seasonal availability of ingredients</li>
<li>Train and mentor junior kitchen staff in cooking techniques and food safety</li>
<li>Stay updated with the latest culinary trends and techniques in North Indian cuisine</li>
</ul><h3 class="jobSectionHeader">Requirements</h3>
<ul><li>Proven experience as a North Indian Cook or similar role in a restaurant or catering environment</li>
<li>Strong knowledge of North Indian cooking techniques and ingredients</li>
<li>Ability to prepare a wide range of traditional North Indian dishes</li>
<li>Excellent time management and organizational skills</li>
<li>Strong communication and teamwork abilities</li>
<li>Understanding of food safety standards and regulations</li>
<li>Ability to work efficiently under pressure in a fast-paced environment</li>
<li>Willingness to adapt and experiment with new recipes and techniques</li></ul></div>

North Indian Cook

Karami Companies Management

The Corporate Sous Chef supports the Corporate/Executive Chef in managing culinary operations across multiple outlets or a central kitchen. This role ensures consistent food quality, adherence to brand standards, efficient kitchen operations, menu execution, and team supervision. The Corporate Sous Chef plays a key role in training kitchen teams, maintaining food safety, and supporting new concept or menu development.Key ResponsibilitiesCulinary Operations<ul><li>Assist in overseeing daily kitchen operations across assigned outlets/central kitchen.</li><li>Ensure consistent food preparation, presentation, and portioning according to brand standards.</li><li>Support menu development, recipe standardization, and costing.</li><li>Monitor product quality and ensure compliance with culinary guidelines.</li></ul>Team Leadership &amp; Training<ul><li>Supervise and guide chefs, cooks, and kitchen staff in day-to-day operations.</li><li>Train teams on new recipes, techniques, plating, and food safety standards.</li><li>Assist in workforce planning, scheduling, and performance evaluation.</li></ul>Food Safety &amp; Hygiene<ul><li>Ensure strict compliance with HACCP, food handling procedures, and hygiene standards.</li><li>Conduct regular kitchen inspections and implement corrective actions.</li><li>Maintain proper storage, labelling, and rotation (FIFO).</li></ul>Inventory &amp; Cost Control<ul><li>Monitor food inventories and consumption levels to reduce wastage.</li><li>Support purchasing and ensure high-quality raw materials are received.</li><li>Assist in cost control initiatives, recipe costing, and stock forecasting.</li></ul>Operational Support<ul><li>Support multiple outlets in resolving culinary issues or operational challenges.</li><li>Participate in opening new outlets, kitchen setup, and staff training.</li><li>Ensure equipment is functioning properly and coordinate maintenance as needed.</li></ul>Qualifications &amp; Requirements<ul><li>Diploma/Degree in Culinary Arts or related discipline.</li><li>Minimum 5&ndash;7 years of experience, including experience as a Sous Chef or Senior Chef in a high-volume or multi-outlet environment.</li><li>Strong knowledge of international cuisines, food production, and kitchen management.</li><li>Excellent leadership, communication, and organizational skills.</li><li>Ability to work in fast-paced environments and handle multiple operations simultaneously.</li></ul>Job Types: Full-time, PermanentApplication Question(s):<ul><li>Do you have valid QID ?</li><li>What is your notice period?</li></ul>Work Location: Remote

Corporate Sous 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>

Head Chef

Denovo trading and contracting

Job Opening: Sushi Chef (Team Leader Ability Required)Location: SUSHI PONTO Job Type: Full-timeWe are looking for an experienced Sushi Chef with strong team-leader abilities to join our growing team. The ideal candidate should be skilled in sushi preparation, able to guide junior staff, and maintain high kitchen standards.Responsibilities:<ul><li>Prepare high-quality sushi and related menu items</li><li>Lead and support kitchen team members</li><li>Maintain food safety and hygiene standards</li><li>Ensure smooth daily kitchen operations</li><li>Assist in training new staff</li></ul>Requirements:<ul><li>Experience as a sushi chef (minimum 1&ndash;2 years preferred)</li><li>Strong leadership and communication skills</li><li>Ability to work under pressure in a fast-paced environment</li><li>Commitment to quality and consistency</li></ul>Benefits:<ul><li>Competitive salary</li><li>Growth opportunities</li><li>Supportive work environment</li></ul>Apply Now Send your CV via WhatsApp: 71055388Job Types: Full-time, Part-time, Temporary

SUSHI Chef/Cook

Explore 156+ Kitchen chef in Doha Qatar this January. Find roles across top companies and apply now to boost your career.