Chef De Cuisine

OUR HABITAS; Doha; On-site; QAR 240,000 - 420,000; Full time

Job summary

Our Habitas Ras Abrouq is seeking an innovative Chef de Cuisine to lead daily culinary operations, reporting to the Executive Chef. You will oversee kitchen workflows, ensure food quality and safety, and guide the culinary team to deliver exceptional dining experiences reflecting the brand.

Ideal candidates have 3–5 years in senior kitchen roles, a culinary degree or cert, and a proven ability to manage menus, costs, and teams in fine dining or luxury hotel settings.

Qualifications

• 3–5 years of experience in a leadership role (Chef de Cuisine/Sous Chef) in luxury/hospitality settings.

Responsibilities

• Assist the Executive Chef in daily kitchen operations and ensure smooth service across all meal periods.
• Lead, train, motivate, and develop the kitchen brigade, fostering a collaborative environment.
• Ensure dishes are prepared and presented to established recipes and brand standards.
• Develop seasonal menus with the Executive Chef using local, sustainable ingredients.
• Monitor food quality, portion control, and presentation to deliver an exceptional guest experience.
• Oversee production schedules, kitchen workflow, and minimize waste while meeting budget targets.
• Ensure HACCP compliance and high standards of hygiene and safety.
• Coordinate maintenance and inspections of kitchen equipment and facilities.
• Collaborate with F&B team to deliver seamless service and accommodate dietary needs.
• Support recruitment, onboarding, and ongoing training of culinary staff.

Skills

Leadership

Food safety

Menu development

Budgeting

Communication

English proficiency

Education

Culinary degree or professional culinary certification

Tools

Microsoft Office

Kitchen management/inventory systems

Job description

Job Summary

We are seeking an innovative, passionate, and experienced Chef de Cuisine to lead the daily culinary operations at Our Habitas Ras Abrouq. Reporting directly to the Executive Chef, the Chef de Cuisine will oversee the kitchen’s day‑to‑day operations, ensuring exceptional food quality, consistency, creativity, and operational excellence across all dining experiences. This role supports menu execution, maintains the highest standards of food safety and hygiene, and leads the culinary team in delivering memorable dining experiences that reflect the unique spirit of Our Habitas.

Responsibilities

• Assist the Executive Chef in managing daily kitchen operations and ensuring smooth service across all meal periods.
• Lead, train, motivate, and develop the kitchen brigade while maintaining a positive and collaborative working environment.
• Ensure all dishes are prepared and presented according to established recipes, quality standards, and brand expectations.
• Develop seasonal menus and special offerings in collaboration with the Executive Chef, incorporating fresh, local, and sustainable ingredients.
• Monitor food quality, consistency, portion control, and presentation to ensure an exceptional guest experience.
• Oversee food preparation, production schedules, and kitchen workflow to maximize efficiency and minimize waste.
• Manage food costs, inventory levels, ordering, and stock rotation while maintaining budget targets.
• Ensure compliance with food safety (HACCP), hygiene, sanitation, and occupational health and safety standards.
• Conduct regular inspections of kitchen equipment and facilities and coordinate maintenance requirements when necessary.
• Work closely with the Food & Beverage team to deliver seamless service and accommodate guest preferences and dietary requirements.
• Support recruitment, onboarding, performance management, and continuous training of culinary team members.
• Foster a culture of creativity, innovation, teamwork, and operational excellence within the kitchen.

Qualifications

• Minimum 3–5 years of experience as a Chef de Cuisine, Sous Chef, or similar leadership role in a luxury hotel, resort, or fine dining restaurant.
• Culinary degree or professional culinary certification (preferred).
• Strong knowledge of international cuisine, menu development, food costing, and kitchen operations.
• Excellent leadership, coaching, and team management skills.
• Strong understanding of HACCP, food safety regulations, and sanitation standards.
• Experience with inventory management, purchasing, and cost control.
• Proficient in Microsoft Office and familiar with kitchen management or inventory systems.
• Fluent in English, both written and spoken; additional languages are an advantage.
• Passion for culinary excellence, sustainability, innovation, and delivering exceptional guest experiences.
• Strong organizational, communication, and problem‑solving skills with the ability to perform effectively under pressure.