Head Chef

Rise Enterprise; Doha; On-site; QAR 144,000 - 216,000; Full time

Job summary

Rise Enterprise seeks a Head Chef to take full responsibility for the kitchen and lead the culinary team in setting menu direction and standards.

You will manage budgets and staff, ensuring every dish reflects the brand's quality, with strong leadership to run a full kitchen independently.

Qualifications

• Proven leadership of a kitchen team.
• Experience managing food cost and labor budgets.
• Strong menu development and culinary direction.
• Formal kitchen or business management training is a plus.

Responsibilities

• Take full ownership of the kitchen, including menu design and culinary direction.
• Lead, manage and develop the kitchen team including Sous Chefs and section chefs.
• Plan and control the kitchen budget, including food costs and labor.
• Build and manage supplier relationships for quality ingredients at the right cost.
• Ensure compliance with food safety, hygiene, and health/safety regulations.
• Collaborate with F&B Manager/CEO on pricing, promotions and launches.
• Monitor feedback and kitchen performance to improve standards.

Skills

Leadership

Budgeting

Team management

Menu design

Food safety

Communication

Education

Culinary degree or diploma

Job description

Job Brief

We are looking for a talented Head Chef to take full responsibility for the kitchen and lead our culinary team. You will set the menu direction, manage kitchen budgets and staff, and ensure every dish reflects our brand's quality and standards. This role suits an experienced chef ready to run a kitchen as its top culinary leader.

Key Responsibilities

• Take full ownership of the kitchen, including menu design, food quality, and overall culinary direction.
• Lead, manage, and develop the entire kitchen team, including Sous Chefs and section chefs.
• Plan and control the kitchen budget, including food costs, labor, and equipment needs.
• Build and manage supplier relationships to ensure quality ingredients at the right cost.
• Ensure full compliance with food safety, hygiene, and health and safety regulations.
• Work with the F&B Manager / CEO on pricing, promotions, and new outlet or menu launches.
• Monitor customer feedback and kitchen performance to continuously improve standards.
• Culinary degree or diploma required; formal kitchen or business management training is a strong plus.
• At least 10 to 15 years of kitchen experience, including several years as a Senior Sous Chef or similar role.
• Excellent leadership, financial, and menu development skills; able to run a full kitchen independently.