Head Chef

Role overview

This position carries responsibility for the smooth running of daily kitchen operations in a luxury hospitality setting. The Head Chef is expected to demonstrate strong culinary expertise while actively managing the team, overseeing food production, and ensuring that both guest satisfaction and team morale continue to improve. The role also requires close control of the operating budget, consistent product quality across all kitchen areas, and strict adherence to sanitation and food safety requirements.

Primary duties

• Oversee everyday kitchen activity and ensure all food service functions run efficiently.
• Prepare and cook a wide range of dishes for regular service as well as special guests and functions.
• Review existing kitchen processes and refine them where needed to improve results and consistency.
• Create, develop, and refine menus and recipes in line with brand standards and creative direction.
• Maintain high standards in food quality, presentation, taste, handling, and temperature control.
• Ensure full compliance with hygiene rules, food safety practices, applicable laws, and company standards.
• Monitor purchasing, receiving, storage, portioning, and waste-control practices.
• Keep kitchen equipment in working order, track maintenance issues, and report any faults promptly.
• Supervise shift operations and make sure policies, procedures, and brand safety standards are followed.
• Check raw and cooked items to confirm that quality expectations are being met.
• Support decorative plating and food presentation for routine service and special occasions.

Team leadership

• Lead, coordinate, and support cooks and other kitchen staff involved in preparation work.
• Set an example through professionalism, integrity, and sound decision-making.
• Build trust, cooperation, and respectful working relationships across the team.
• Take responsibility for daily operations and step into team roles when required.
• Protect employee productivity and help maintain a strong service-oriented culture.
• Estimate production requirements in advance and communicate daily needs clearly to the kitchen team.
• Manage shifts while also preparing food and executing requests to the required specification.

Business and budget control

• Work toward and surpass operational, performance, team, and budget targets.
• Plan work priorities and set clear goals to keep daily tasks organized.
• Use budgets, operating statements, and payroll information to support financial management.
• Schedule staff according to business needs and monitor attendance and timekeeping.
• Ensure staffing levels align with service expectations and financial objectives.
• Order and manage employee uniforms within budget and maintain proper inventory records.

Guest service and people development

• Deliver service levels that exceed customer expectations and support guest retention.
• Handle guest concerns and complaints in a professional and solution-focused way.
• Coach employees so they understand guest needs and service standards.
• Promote a positive approach to guest relations and service improvement.
• Identify training needs, mentor team members, and help build technical and professional capability.
• Support hiring, interviews, appraisals, feedback discussions, and employee satisfaction initiatives.
• Train restaurant and catering teams on menu items, ingredients, cooking methods, and flavor profiles.

Additional information

Job number: 26073079

Job category: Food and Beverage & Culinary

Location: West Bay, Doha, Qatar, Qatar, 14435

Schedule: Full Time

Remote work: No

Position type: Management

Candidate profile

This opportunity is suited to someone with either substantial practical kitchen experience or a formal culinary qualification paired with relevant industry exposure.

• High school diploma or GED with 4 years of experience in culinary, food and beverage, or a related professional field; or
• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or a related major, plus 2 years of experience in culinary, food and beverage, or a related professional field.

Equal opportunity statement

The employer is committed to inclusive hiring and provides equal opportunity to all applicants. The workplace values diverse backgrounds, experiences, and perspectives, and does not discriminate on any protected basis, including disability, veteran status, or other legally protected status.

About the brand

The brand is associated with luxury hospitality and a refined guest experience, combining classic sophistication with contemporary service. The team is expected to deliver personalized, high-standard experiences with a focus on gracious service and attention to detail.