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Head Chef

Job in Doha, Qatar
Listing for: 1st-jobs.com
Full Time position
Listed on 2026-01-29
Job specializations:
  • Restaurant/Food Service
    Catering, Food & Beverage, Cook & Chef, Hotel Kitchen
Salary/Wage Range or Industry Benchmark: 200000 - 400000 QAR Yearly QAR 200000.00 400000.00 YEAR
Job Description & How to Apply Below

We are looking for an experienced Head chef for our client in
Doha, Qatar.

A Head Chef or Chef de Cuisine is a culinary expert who oversees the operations and staff of a restaurant or other dining facility's kitchen. Their duties include creating and maintaining a kitchen budget, assigning tasks to other Chefs, and ensuring customer satisfaction by expediently dealing with any issues that may arise.

Head Chef duties and responsibilities
  • Ensuring that kitchen staff adhere to quality, hygiene, and cleanliness standards
  • Staying up-to-date with culinary trends and kitchen processes
  • Dealing with suppliers and ensuring that they supply quality goods at affordable prices
  • Managing the inventory and ordering stock as needed
  • Overseeing the maintenance of kitchen equipment and organizing repairs when needed
  • Handling staff issues, such as sick leave and attendance, and taking disciplinary action when necessary
  • Developing new dishes and overhauling menus to attract more clientele
  • Ensuring that guests receive excellent service and enjoy their culinary experience
Head Chef skills and qualifications
  • With good luxury experience in the hotel industry in the middle east, experience in Qatar is an advantage.
  • The ability to constantly perform well in a high-pressure and fast-paced environment
  • Excellent organizational skills to ensure the smooth running of a kitchen
  • In-depth knowledge of all the sections in a kitchen to efficiently manage operations
  • Strong leadership skills to effectively manage and motivate a kitchen team
  • Solid financial acumen, including the ability to manage a budget
  • Creativity and superior culinary skills to create exceptional dishes for an establishments menu
  • Computer literacy, including a working knowledge of relevant software programs, such as a point-of-sale system and Microsoft Office
  • Business acumen to make sound decisions regarding things like menu prices and kitchen processes
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