Head Chef Japanese Cuisine

desert rose qatar; Doha; On-site; QAR 279,000 - 446,000; Full time

Job summary

Desert Rose Qatar, a Doha-based hospitality group, seeks a Head Chef for Japanese cuisine. You will design menus, oversee daily kitchen operations, and supervise staff to maintain authentic standards.

The role requires strong leadership, cost awareness, and collaboration with front‑of‑house to deliver exceptional guest experiences. You will manage inventory, ensure hygiene compliance, and drive continuous improvement in quality and service.

Qualifications

• Extensive experience in Japanese cuisine (sushi, sashimi, tempura, hot dishes).
• Proven leadership, staff training, and team development in a kitchen.
• Knowledge of food safety, hygiene, and high‑standard kitchen operations.

Responsibilities

• Design and plan authentic and innovative Japanese menus.
• Lead and train kitchen staff; manage schedules and performance.
• Oversee food preparation, portioning, and presentation to ensure quality.

Skills

Leadership

Team management

English fluency

Communication

Menu planning

Cost control

Kitchen operations

Food safety

Time management

Education

Culinary certification in Japanese/Asian cuisine

Tools

None

Job description

Company Description

Desert Rose Qatar is a hospitality brand based in Doha, Qatar, offering guests a refined dining experience with a focus on quality, authenticity, and service excellence. The company is committed to creating memorable culinary experiences by combining high-quality ingredients with thoughtful presentation and attentive service. Desert Rose Qatar values teamwork, professionalism, and continuous improvement, providing team members with opportunities to grow and develop their skills. The organization promotes a respectful and inclusive work environment, where diverse perspectives contribute to the overall guest experience.

Role Description

The Head Chef Japanese Cuisine is a full-time, on-site role based in Doha, Qatar, responsible for leading the Japanese kitchen operations and ensuring consistently high-quality dishes. The role involves planning and designing menus, overseeing food preparation and presentation, and maintaining authentic Japanese culinary standards. The Head Chef will manage kitchen staff, coordinate schedules, train team members on techniques and safety, and ensure compliance with hygiene and food safety regulations. Day-to-day tasks include ordering and managing inventory, controlling food costs, collaborating with management on new offerings and promotions, and maintaining a clean, organized, and efficient kitchen. The role also includes working closely with the front-of-house team to ensure a seamless guest experience and responding to feedback to continuously improve the menu and service.

Qualifications

• Extensive experience in Japanese cuisine, including sushi, sashimi, tempura, and traditional hot dishes, with the ability to design and execute authentic and innovative menus.
• Strong leadership and team management skills, including staff training, performance supervision, and the ability to foster a collaborative and respectful kitchen environment.
• Proficiency in kitchen operations, such as inventory control, ordering, cost management, and maintaining high standards of food quality and consistency.
• Thorough knowledge of food safety, hygiene regulations, and best practices, with a commitment to maintaining a safe and clean working environment.
• Excellent organizational and time management skills, with the ability to perform effectively in a fast-paced, high-pressure hospitality setting.
• Strong communication skills and the ability to work effectively with management and front-of-house teams to deliver an outstanding guest experience.
• Previous experience as a Head Chef or Senior Chef specializing in Japanese cuisine, preferably in a high-end or fine dining restaurant.
• Culinary certification or formal training in Japanese or Asian cuisine is preferred; additional training in international culinary arts is an advantage.
• Flexibility to work evenings, weekends, and holidays as required by restaurant operations.
• Fluency in English required; knowledge of Japanese or other languages is an added benefit.