Head Chef (Japanese Asian Fusion Restaurant)

PromoQ; Doha; On-site; QAR 167,000 - 290,000; Full time

Job summary

PromoQ in Doha, Qatar seeks an accomplished Sous Chef with 5+ years of culinary experience and at least 3 years in a senior role, specializing in Japanese and Pan-Asian fusion. You will oversee hot and cold stations, maintain high standards, and lead kitchen teams.

You will develop premium menus, train junior chefs, implement SOPs for food safety, and ensure consistency and presentation at the highest level.

Qualifications

• Five years of overall culinary experience at a professional level.
• At least three years in Sous Chef level or higher, specializing in Japanese and Pan-Asian fusion.
• Strong knowledge of sushi; capable of overseeing hot and cold kitchen stations.
• Experience in leading kitchen teams, including training and coaching junior chefs.
• Experience developing, implementing, and maintaining kitchen SOPs for food safety and quality.
• Proven ability to create high-end Japanese and Pan-Asian menus (appetizers, mains, robata, sushi).
• Strong knowledge of premium ingredients (beef cuts, seafood) and their use in robata and grilling.
• Excellent plating, presentation, and execution standards.
• South American candidates preferred.

Responsibilities

• Lead and manage kitchen teams, including training and coaching.
• Develop and maintain SOPs for food safety, hygiene, consistency, and quality.
• Develop high-end Japanese and Pan-Asian menus (appetizers, mains, robata, sushi).
• Oversee both hot and cold stations to ensure top quality and consistency.

Skills

Culinary leadership

Sushi expertise

Kitchen SOPs

Menu development

Robata & grilling

Team management

Quality control

Pan-Asian cuisine

Premium ingredients

South American candidates preferred

Job description

Qualifications and Requirements

• Minimum 5 years of overall culinary experience.
• At least 3 years of experience at - Sous Chef level or above, specifically handling Japanese and Pan-Asian fusion cuisine.
• Must have strong knowledge of sushi and be capable of overseeing both hot and cold kitchen stations.
• Experienced in leading and managing kitchen teams, including training, coaching, and developing junior chefs.
• Experienced in developing, implementing, and maintaining kitchen SOPs, particularly for food safety, hygiene, consistency, and quality standards.
• Proven experience in developing high-end and contemporary Japanese and Pan-Asian menus, including:Appetizers, Main courses, Robata and grilled dishes & Sushi
• Strong knowledge of premium ingredients, particularly premium beef cuts and seafood, including their selection, preparation, handling, and application in robata and grilling.
• Strong understanding of high-end food presentation, plating, consistency, and execution standards.
• South American candidates preferred.