Chef de Cuisine/ Gulf & Qatari Cuisine/ Arabic Speaker

Minor Hotels

Doha

On-site

QAR 180,000 - 300,000

Full time

6 hours ago

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Job summary

Banana Island Resort Doha By Anantara is seeking an experienced Arabic Chef de Cuisine to lead the Arabic/Gulf kitchen, focusing on authentic Qatari and Khaleeji cuisine. You will drive menu development, oversee peak-time operations, and uphold top-quality guest experiences.

With hands-on leadership, you will mentor the culinary team, manage costs and HACCP compliance, and collaborate with the Executive Chef on specials and VIP events while preserving traditional flavours and Levantine

Qualifications

Diploma or professional qualification in Culinary Arts or related field preferred.
Min 3–5 years in Arabic, Gulf, or Qatari cuisine with supervisory experience.
Strong knowledge of Qatari and Khaleeji cuisine, ingredients, preparation methods, and presentation.
Experience in 5-star hotels, luxury resorts, or high-end Arabic restaurants preferred.
Leadership, communication, organisation, and team-management skills.
Arabic language skills preferred; English communication required.

Responsibilities

Lead daily operations of the Arabic/Gulf cuisine section and ensure smooth kitchen operations.
Prepare and oversee authentic Qatari and Gulf dishes, maintaining traditional flavours, ingredients, and cooking techniques.
Develop and enhance menus featuring Qatari, Khaleeji, and wider Arabic cuisine.
Ensure consistency in food quality, taste, portioning, presentation, and preparation.
Work closely with the Executive Chef on menu planning, seasonal promotions, special events, and Arabic-themed culinary experiences.
Train, supervise, and develop culinary team members while maintaining strong teamwork and discipline.
Monitor food preparation, mise en place, cooking procedures, and service standards.
Ensure HACCP, food safety, hygiene, and hotel health and safety requirements.
Control food costs, wastage, inventory, ordering, and portion control.
Maintain proper storage, labelling, stock rotation, and kitchen cleanliness.
Support banquet, restaurant, VIP, and special-event requirements as needed.
Ensure guest requests and dietary requirements are handled professionally and accurately.
Stay updated on culinary trends while maintaining authenticity of traditional Qatari and Khaleeji cuisine.
Maintain a visible hands-on leadership presence on the pass during peak service hours.

Skills

Leadership

Menu development

Food safety

Seafood mastery

Kebab mastery

Arabic language skills

Ability to work under pressure

Education

Diploma or professional qualification in Culinary Arts

Job description

Job Location:
Banana Island Resort Doha By Anantara
Anantara Hotels & Resorts is a global luxury hotel and resort brand rooted in Thai culture, with an intrinsic sense of authentic hospitality. Inspired by the Sanskrit word meaning ‘without end’, our spirit embodies freedom, movement, and harmony. We believe every journey should leave a lasting impression — for our guests and for our people.
Founded in 2001 in Thailand, we have since expanded across the world, welcoming guests in some of the world’s most captivating locales — from pristine beaches and private islands to ancient sites and vibrant metropolises. If you are driven by a passion for generosity, warmth and heartfelt hospitality, Anantara offers a career without limits.
Job Purpose
The Arabic Chef de Cuisine is responsible for leading the preparation and delivery of authentic Qatari, Gulf, and Arabic cuisine, ensuring high standards of food quality, presentation, consistency, and hygiene.
The role requires strong knowledge of traditional Gulf and Qatari culinary techniques, hands‑on leadership during peak service hours, and expertise in local seafood and regional kebabs, while bringing creativity, modern plating, and a refined fine‑dining approach to menu development and guest experience — including subtle Levantine influences within the mezze and starter offering.
Key Responsibilities

Lead the daily operations of the Arabic/Gulf cuisine section and ensure smooth kitchen operations.
Prepare and oversee authentic Qatari and Gulf dishes, maintaining traditional flavours, ingredients, and cooking techniques.
Develop and enhance menus featuring Qatari, Khaleeji, and wider Arabic cuisine.
Ensure consistency in food quality, taste, portioning, presentation, and preparation.
Work closely with the Executive Chef on menu planning, seasonal promotions, special events, and Arabic-themed culinary experiences.
Train, supervise, and develop culinary team members while maintaining strong teamwork and discipline.
Monitor food preparation, mise en place, cooking procedures, and service standards.
Ensure compliance with HACCP, food safety, hygiene, and hotel health and safety requirements.
Control food costs, wastage, inventory, ordering, and portion control.
Maintain proper storage, labelling, stock rotation, and kitchen cleanliness.
Support banquet, restaurant, VIP, and special-event requirements as needed.
Ensure guest requests and dietary requirements are handled professionally and accurately.
Stay updated on culinary trends while maintaining the authenticity of traditional Qatari and Gulf cuisine.
Maintain a visible, hands‑on leadership presence on the pass during peak service hours, ensuring consistency, hygiene, and team support throughout service.
Demonstrate strong expertise in regional live‑grills, authentic kebabs, and local Gulf seafood (Hammour, Kingfish, Omani Lobster, Prawns) butchery and preparation.
Bring subtle Levantine (Lebanese/Syrian) influences to the mezze and starter selection, while keeping the wider menu rooted in authentic Qatari and Khaleeji identity.
Cater to high‑profile VIP guests, Royal protocols, and bespoke family gatherings with extreme attention to detail.

Qualifications & Experience

Diploma or professional qualification in Culinary Arts or a related field is preferred.
Minimum 3–5 years of experience in Arabic, Gulf, or Qatari cuisine, with previous experience in a supervisory or Chef de Cuisine role.
Strong knowledge of Qatari and Khaleeji cuisine, including traditional ingredients, spices, preparation methods, and presentation.
Previous experience within a 5‑star hotel, luxury resort, or high‑end Arabic restaurant is preferred.
Strong leadership, communication, organisation, and team‑management skills.
Good understanding of food costing, inventory control, HACCP, and kitchen operations.
Ability to work effectively in a fast‑paced, multicultural hospitality environment.
Arabic language skills are highly preferred; English communication skills are required.
Proven track record in hands‑on kitchen leadership on the line during peak service hours, with strong knowledge of Gulf, Khaleeji, and Levantine mezze traditions.

Key Competencies