Executive Chef

DEWAN CONSULTANTS FZ L.L.C; Doha; On-site; QAR 300,000 - 480,000; Full time

Job summary

DEWAN CONSULTANTS FZ L.L.C is seeking an Executive Chef in Doha to lead culinary operations for high-volume, brand-focused restaurants. You will ensure exceptional food quality, presentation, and hygiene standards while driving cost control and development of the culinary team.

The ideal candidate has 8–12+ years of professional experience in international restaurant concepts, with GCC/Middle East exposure and a track record of maintaining brand standards during growth and change.

Qualifications

• Diploma or degree in Culinary Arts or Hospitality Management.
• 8–12+ years of professional culinary experience in premium or high-volume concepts.
• Experience in international brands or franchise concepts; GCC/Middle East preferred.
• Strong leadership, cost-control, and menu development skills.

Responsibilities

• Lead and manage the complete kitchen for efficient food production.
• Ensure dishes meet recipes, specs, and brand guidelines.
• Maintain consistent quality, portion control, and presentation.
• Develop SOPs, production procedures, and QC standards.
• Plan menus, specials, and seasonal offerings.
• Control food and labour costs and waste to meet targets.
• Lead and develop kitchen staff including sous chefs and chefs.
• Ensure HACCP compliance and hygiene throughout kitchen.
• Coordinate with procurement for quality and cost.
• Prepare staffing plans and production schedules.

Skills

Executive leadership

Kitchen operations

Cost control

Team development

Brand standards

Education

Culinary Arts Degree

Hospitality Management

Job description

Location

Doha Qatar

Industry

Food Beverage Restaurant Operations

Employment Type

Full-time

Job Purpose

We are looking for an experienced Executive Chef to lead culinary operations for AZADEA s Food Beverage business in Qatar. The role will be responsible for maintaining exceptional food quality consistency presentation and hygiene standards while ensuring efficient kitchen operations cost control and development of the culinary team. The ideal candidate should have experience in international restaurant concepts high-volume F&B operations and multi-cultural kitchen environments with the ability to maintain strict brand standards while driving continuous culinary improvement.

Key Responsibilities

• Lead and manage the complete kitchen and culinary operations ensuring smooth and efficient food production
• Ensure all dishes are prepared according to approved recipes specifications presentation standards and brand guidelines
• Maintain consistent food quality taste portion control and presentation across all kitchen operations
• Develop and implement kitchen SOPs production procedures and quality-control standards
• Plan menus specials and seasonal offerings in line with the restaurant concept customer preferences and business requirements
• Work closely with the F&B and restaurant management teams to support sales profitability and guest satisfaction
• Monitor and control food cost labour cost wastage and portioning to achieve budgeted targets
• Manage food purchasing receiving storage stock rotation and inventory control
• Conduct regular inventory checks and ensure appropriate par levels and expiry-date controls
• Ensure compliance with HACCP food safety sanitation and hygiene requirements taking corrective action whenever required
• Conduct regular inspections of kitchen areas equipment food storage and production areas
• Lead coach and develop Sous Chefs Chef de Parties Commis Chefs and other kitchen personnel
• Prepare staffing plans duty schedules and production schedules according to business volumes
• Train kitchen employees on recipes cooking techniques hygiene safety and brand standards
• Evaluate team performance and identify training and development requirements
• Maintain a positive disciplined and collaborative kitchen culture
• Coordinate with procurement and suppliers to ensure quality ingredients are sourced at competitive costs
• Introduce new culinary ideas and continuous-improvement initiatives while protecting the identity of the restaurant concept
• Monitor customer feedback and work with restaurant management to address food-quality concerns
• Ensure kitchen operations are prepared for peak periods promotions events and high-volume service
• Maintain accurate kitchen records relating to production wastage inventory food safety and quality control
• Ensure all kitchen equipment is properly maintained and report technical issues promptly
• Ensure compliance with all company policies operational procedures and Qatar food-safety regulations

Education

Diploma/Degree in Culinary Arts, Hospitality Management or a related discipline preferred.

Experience

8–12+ years of professional culinary experience, preferably within premium restaurants, international F&B groups, hotels or franchise restaurant concepts. Proven experience as Executive Chef / Group Executive Chef / Head Chef / Culinary Manager. Strong experience managing large, multicultural kitchen teams. Experience in high-volume restaurant operations is highly desirable. GCC/Middle East experience preferred. Experience with international brands or franchise concepts will be an advantage.