Executive Chef in Doha, Qatar

JobLeader; Doha; On-site; QAR 11,000 - 13,000; Full time

Job summary

JobLeader in Doha, Qatar seeks an experienced Executive Chef for an upscale restaurant. You will lead a high‑level kitchen, craft innovative menus, and uphold the highest culinary standards.

Responsibilities include supervising kitchen staff, maintaining sanitation, evaluating ingredients and inventories, training personnel, and designing menus while controlling costs and portions. Immigrant candidates are welcome and the position offers a competitive salary.

Qualifications

• 2+ years of experience in a similar role.
• Experience creating innovative menus for upscale dining.
• Strong leadership and sanitation standards.

Responsibilities

• Supervising and directing kitchen staff, including cooks and dishwashers
• Maintaining sanitation policies to ensure food safety
• Evaluating food ingredients, inventories, and supplies
• Training personnel in preparation, cooking, and presentation methods
• Designing and creating menus
• Establishing food ordering and portion control methods
• Developing recipes and providing food preparation
• Monitoring

Skills

Menu planning

Kitchen leadership

Food safety

Cost control

Staff training

Job description

Executive Chef in Doha, Qatar

We are seeking an experienced Executive Chef for our upscale restaurant in Doha, Qatar. The successful candidate should have experience in a high-level restaurant and demonstrate an innovative and sophisticated approach to food.

This professional position comes with a competitive salary of 1,100 and is open to immigrant candidates. We are prepared to consider applicants with 2 years of experience in a similar role.

The Executive Chef will be responsible for creating exciting menus, establishing quality standards, developing restaurant concepts, and supervising daily activities. Duties listed below include:

• Supervising and directing kitchen staff, including cooks and dishwashers
• Maintaining sanitation policies to ensure food safety
• Evaluating food ingredients, inventories, and supplies
• Training personnel in preparation, cooking, and presentation methods
• Designing and creating menus
• Establishing food ordering and portion control methods
• Developing recipes and providing food preparation
• Monitoring