Chief cook - Catering

Teyseer Services Company W.L.L.; Al Wakrah, Al Khor, Doha; On-site; QAR 66,960 - 111,600; Full time

Job summary

The Chief Cook will lead the culinary operations for a site’s catering service in Qatar, overseeing menu development, food preparation, and kitchen supervision to ensure high quality meals and safe, efficient service. This role requires coordinating with the Site Manager to deliver a seamless culinary experience.

Candidates should hold a Diploma in Culinary Arts or equivalent, with at least 8 years’ catering or large-scale food service experience, including 3–5 years in supervision.

Qualifications

• Diploma in Culinary Arts or equivalent professional qualification.
• Minimum 8 years’ experience in catering, hotels, or large‑scale food service, including at least 3–5 years in a supervisory/Chief Cook role.
• Experience in bulk cooking and catering for large groups is essential.

Responsibilities

• Oversee kitchen operations, including menu planning, food preparation, staff supervision, and compliance with food safety standards.
• Plan, design, and update menus based on client needs, seasonal availability, and nutritional requirements.
• Train, mentor, and develop kitchen staff to improve skills and maintain high performance.
• Handle client feedback on food quality and take corrective action when needed.

Skills

Leadership

Culinary expertise

Menu development

HACCP knowledge

Education

Diploma in Culinary Arts

Job description

Job Summary

The Chief Cook is responsible for leading the culinary operations of a catering service of a particular site. This includes menu development, food preparation, team supervision, ensuring high‑quality food standards, and maintaining a safe and clean kitchen. The Chief Cook will work closely with the Site Manager and others to ensure a seamless culinary experience.

Key Responsibilities

The Chief Cook oversees all kitchen operations, including menu planning, food preparation, staff supervision, and compliance with food safety standards. The role ensures high‑quality meals are delivered efficiently and cost‑effectively to meet client and catering requirements. Plan, design, and update menus in line with client needs, seasonal availability, and nutritional requirements. Supervise and coordinate all kitchen staff, including cooks, assistant cooks, and stewards. Oversee food preparation and cooking to ensure consistent quality, taste, and presentation. Ensure compliance with HACCP, food safety, hygiene, and occupational health standards. Monitor inventory, order supplies, and coordinate with storekeepers and procurement to maintain stock levels. Conduct regular inspections of kitchen storage and equipment for cleanliness and efficiency. Train, mentor, and develop kitchen staff to improve skills and maintain high performance. Handle client feedback on food quality and take corrective action when needed.

Qualifications

Diploma in Culinary Arts or equivalent professional qualification. Minimum 8 years’ experience in catering, hotels, or large‑scale food service, including at least 3–5 years in a supervisory/Chief Cook role. Experience in bulk cooking and catering for large groups is essential. Strong leadership and team management skills. Excellent knowledge of international cuisines, Arabic, nutrition, and dietary requirements.

Note: Candidates meeting above criteria will be contacted.