Head Chef & Kitchen Leader — Creative Culinary Craft

Westin Hotels & Resorts; Doha; On-site; QAR 180,000 - 240,000; Full time

Job summary

Westin Hotels & Resorts Doha seeks an experienced Restaurant Kitchen Manager to lead and develop the property’s kitchen team, ensure culinary standards, and manage menus, purchasing and budgets.

You will supervise cooks, coordinate food preparation, and drive guest satisfaction while maintaining compliance with sanitation, safety and F&B policies. This role requires leadership, hands-on cooking, and strong communication with peers and leadership.

Qualifications

• High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.
• 2-year degree in Culinary Arts, Hotel and Restaurant Management, or related field with 2 years in culinary/F&B.

Responsibilities

• Develops, designs, or creates new applications, ideas, relationships, systems, or products for the restaurant.
• Supervises restaurant kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
• Maintains food preparation handling and correct storage standards.
• Recognizes superior quality products, presentations and flavor.
• Plans and manages food quantities and plating requirements for the restaurant.
• Communications production needs to key personnel.
• Assists in developing daily and seasonal menu items for the restaurant.
• Ensures compliance with all applicable laws and regulations regulations.
• Follows proper handling and right temperature of all food products.
• Estimates daily restaurant production needs.
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
• Checks the quality of raw and cooked food products to ensure that standards are met.
• Determines how food should be presented and creates decorative food displays.

Education

High School / GED

Culinary Arts degree

Job description

Westin Hotels & Resorts Doha seeks an experienced Restaurant Kitchen Manager to lead and develop the property’s kitchen team, ensure culinary standards, and manage menus, purchasing and budgets.

You will supervise cooks, coordinate food preparation, and drive guest satisfaction while maintaining compliance with sanitation, safety and F&B policies. This role requires leadership, hands-on cooking, and strong communication with peers and leadership.