Head Chef

Attar; Doha; On-site; QAR 180,000 - 300,000; Full time

Job summary

Attar in Doha seeks a seasoned culinary leader to design innovative menus using seasonal ingredients and local trends, ensuring a unique dining experience. You will manage kitchen operations, oversee prep, cooking, and plating, while upholding strict hygiene and safety standards.

The role requires a culinary degree, minimum 5 years in high-volume kitchens with 2 years in leadership, proven menu development, and ServSafe or equivalent food-safety certification.

Qualifications

• Culinary degree or diploma from a recognized institution.
• Minimum 5 years of experience in high-volume kitchens, with at least 2 years in a leadership role.
• Proven track record of menu development and execution.
• Certifications in food safety and sanitation (e.g., ServSafe).

Responsibilities

• Design and curate innovative menus reflecting seasonal ingredients and local trends.
• Manage kitchen operations, including food preparation, cooking and plating, while upholding strict hygiene and safety standards.
• Oversee inventory management, including ordering supplies and minimizing waste to optimize kitchen profitability.
• Lead and mentor kitchen staff, fostering a collaborative environment that encourages skill development and creativity.

Skills

Leadership

Menu development

Seasonal ingredients

Cooking techniques

Kitchen management

Education

Culinary degree/diploma

Job description

Design and curate innovative menus that reflect seasonal ingredients and local culinary trends ensuring a unique dining experience Manage kitchen operations efficiently including food preparation cooking and plating while adhering to strict hygiene and safety standards Oversee inventory management including ordering supplies and minimizing waste to optimize kitchen profitability Lead and mentor kitchen staff fostering a collaborative environment that encourages skill development and creativity

Culinary degree or diploma from a recognized institution, demonstrating formal training in cooking techniques and kitchen management.

Minimum 5 years of experience in high-volume kitchens, with at least 2 years in a leadership role to showcase advanced culinary skills and management capabilities.

Proven track record of menu development and execution, highlighting creativity and an understanding of flavor profiles.

Certifications in food safety and sanitation (e.g., ServSafe) to ensure adherence to health regulations and best practices.