Head Chef

Company Description Nomad Hospitality Group (NHG), founded in 2023, is a hospitality conglomerate committed to curating unparalleled luxury, cultural authenticity, and operational distinction across its diverse portfolio. Established by a C-level executive with 20 years of leadership at premier hospitality brands, NHG operates across three divisions:
Hospitality, Interior Contracting, and Consultancy. With a strategic focus on high-growth markets in the Middle East, Asia, and Africa, NHG integrates sustainable practices, local partnerships, and cultural resonance into every project. Its mission is to redefine industry standards while crafting timeless, transformative experiences and lasting legacies in the global hospitality landscape.

A Journey Through The Fertile Crescent - Dokya Descend into the heart o f history where the Tigris and Euphrates rivers cradle the fertile plains o f Mesopotamia. Here, 6500 years ago a sophisticated civilization not only birthed writing and agriculture but also cultivated a culinary artistry that continues t o tantalize taste buds today.

Dokya, Kapadokya, The Western Gate to Mesopotamia Mesopotamia, meaning "land between the rivers," was a historical region stretching across the fertile plains surrounding and between the Tigris and Euphrates rivers. While modern-day Iraq is often associated with Mesopotamia, the region also encompassed parts of Türkiye (up to Cappadocia), Syria, Jordan, Lebanon, Saudi Arabia, Kuwait, and Iran.

We are looking for an experienced and passionate Head Chef to lead our culinary team and oversee the kitchen operations of our Mesopotamian Restaurant, Dokya.

• Lead and manage the kitchen team, ensuring smooth and efficient daily operations.
• Oversee the preparation, cooking, plating, and presentation of all dishes.
• Maintain the authenticity, consistency, and quality of Mesopotamian cuisine.
• Develop and refine menus while respecting traditional recipes, flavors, and cooking techniques.
• Introduce innovative dishes and seasonal offerings that complement the restaurant’s concept.
• Ensure consistent taste, portioning, presentation, and quality across every service.
• Manage food costs, recipe costing, portion control, purchasing, inventory, and food waste.
• Source and maintain the quality of authentic spices, ingredients, meats, and other specialty products.
• Ensure proper food storage, stock rotation, and inventory management.
• Train, mentor, and develop the culinary team to maintain high professional standards.
• Prepare kitchen schedules and effectively allocate responsibilities among team members.
• Maintain the highest standards of food safety, hygiene, sanitation, and kitchen organization.
• Ensure the kitchen operates efficiently during high-volume and peak service periods.
• Work closely with the Restaurant Manager and Management team on menu planning, promotions, events, and special dining experiences.
• Monitor kitchen equipment and ensure proper maintenance and safe operation.
• Maintain a disciplined, professional, and positive kitchen environment.
• Ensure all recipes, preparation methods, and presentation standards are consistently followed.

• Minimum 5–7 years of professional culinary experience or equivalent leadership position.
• Proven experience in Mesopotamian cuisine, with a strong understanding of its authentic flavors, traditional cooking techniques, ingredients, and culinary heritage, as outlined in the Role Description.
• Strong knowledge of traditional Mesopotamian ingredients, spices, recipes, and cooking techniques.
• Demonstrated ability to maintain authenticity while delivering modern and refined culinary presentation.
• Strong experience in menu development, recipe standardization, and kitchen operations.
• Excellent knowledge of food costing, inventory management, portion control, and waste reduction.
• Proven ability to lead, train, and motivate a diverse kitchen team.
• Strong understanding of food safety, hygiene, and sanitation standards.
• Ability to maintain consistency and quality in a high-volume restaurant environment.
• Strong leadership, communication, organization, and problem-solving skills.
• Creative, detail-oriented, and passionate about culinary excellence.
• Ability to work effectively under pressure and lead by example.
• Experience in upscale casual or premium restaurant environments is highly preferred.
• Qatar/GCC hospitality experience is an advantage.
• Good command of English;
  Arabic is an advantage.