Head Chef – Culinary Operations

Tanqeeb; Doha; On-site; QAR 240,000 - 360,000; Full time

Job summary

Tanqeeb in Doha seeks a Head Chef to lead a new premium all-day dining concept. You will work hands-on in the kitchen, shaping the menu and ensuring high-quality, consistent dishes across breakfast and all-day offerings.

The role requires strong leadership, recipe standardization, and strict food-safety practices. The ideal candidate brings 7–10 years of kitchen experience in premium casual or international cuisine, with a passion for culinary creativity and team development in a fast-paced

Qualifications

• Minimum 7–10 years of professional kitchen experience.
• Strong hands-on cooking ability across multiple sections.
• Experience in all-day dining, premium casual dining, Mediterranean/international cuisine, healthy dining or quality fast-casual concepts is highly desirable.
• Strong knowledge of HACCP and commercial food-safety procedures.

Responsibilities

• Take full responsibility for food quality and kitchen standards.
• Personally prepare, cook and test menu items.
• Develop and refine recipes with management.
• Create and execute menu items across breaksfast, grills, pasta, sandwiches, burgers, bowls and kids’ dishes.
• Develop Build Your Plate range including proteins, bases, vegetables, sauces and toppings.
• Establish standardized recipes, portions and plating specifications.
• Ensure consistency in taste, quality, presentation and portioning.
• Train kitchen staff through demonstrations and supervision.
• Implement HACCP and food-safety standards.

Skills

Hands-on cooking

Kitchen leadership

Menu development

HACCP knowledge

Food cost control

Job description

We are looking for a talented and highly hands-on Head Chef to join a new premium, family-friendly all-day dining concept in Doha.

The concept focuses on great-tasting, wholesome food made with quality ingredients and smarter preparation methods, offering breakfast, grills, pasta, sandwiches, burgers, salads, bowls, customizable plates, kids' meals, Grab & Go and delivery.

The successful candidate must be passionate about cooking and comfortable working directly in the kitchen alongside the team.

Key Responsibilities

• Take full responsibility for food quality and kitchen standards.
• Personally prepare, cook and test menu items.
• Develop and refine recipes together with management.
• Create and execute breakfast, grills, proteins, pasta, sandwiches, burgers, bowls, salads and kids' dishes.
• Develop the Build Your Plate range, including proteins, bases, vegetables, sauces and toppings.
• Establish standardized recipes, preparation methods, portions and plating specifications.
• Ensure consistency in taste, quality, presentation and portioning.
• Establish efficient preparation, production and service procedures.
• Implement appropriate cook, chill, refrigerated storage and finish-to-order systems.
• Train kitchen staff through practical demonstrations and daily supervision.
• Ensure recipes and procedures are followed consistently by all kitchen employees.
• Implement and maintain strict HACCP and food-safety standards.
• Monitor cooking, cooling, storage, reheating, labeling, FIFO, cross-contamination prevention and temperature controls.
• Organize kitchen mise-en-place and production schedules.
• Support kitchen equipment selection, testing and commissioning.
• Participate in menu and equipment trials before opening.
• Control food waste, yields and portion costs.
• Coordinate with nutrition professionals when developing nutritionally balanced dishes.
• Develop products suitable for dine-in, takeaway, delivery and Grab & Go.
• Participate in recruiting and assessing kitchen employees.
• Conduct kitchen trials and mock services before opening.
• Maintain high kitchen cleanliness, organization and hygiene standards.
• Remain actively involved in food preparation and service during daily operations.

Candidate Requirements

• Minimum 7–10 years of professional kitchen experience, with experience in a senior kitchen position.
• Strong hands-on cooking ability across multiple sections.
• Experience in all-day dining, premium casual dining, Mediterranean/international cuisine, healthy dining or quality fast-casual concepts is highly desirable.
• Strong knowledge of breakfast and egg dishes, proteins and grilling, pasta, sauces, vegetables, salads, sandwiches and contemporary plating.
• Experience developing and standardizing recipes.
• Strong knowledge of HACCP and commercial food-safety procedures.
• Understanding of cook-chill, refrigerated storage and safe reheating procedures.
• Ability to teach and demonstrate cooking techniques practically to kitchen staff.
• Good understanding of food cost, yields, portion control and waste reduction.
• Ability to work efficiently during high-volume service.
• Strong attention to detail and consistency.

The Person We're Looking For

We want someone who is a chef at heart—someone who enjoys being in the kitchen, tasting food, improving recipes, demonstrating techniques and developing a strong kitchen team.

The successful candidate should combine culinary creativity with operational discipline, with particular attention to taste, consistency, food safety and efficient production.

Practical Assessment

Shortlisted candidates may be invited to complete a practical cooking assessment covering several areas of the menu, such as:

Breakfast Grills/Protein Pasta/Sauce Build Your Plate Salad/Cold Kitchen Plating & Presentation

Candidates may also be asked to demonstrate their understanding of food-safety procedures and explain how they would standardize a recipe for consistent team execution.