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Open nowPosted 12 hours ago

Head Chef

TGP International

Where
Doha, Doha Municipality, Qatar
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Your applicationOpen nowHead ChefTGP International · Doha, Doha Municipality, Qatar

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The clock on this job

Early applications get read.

13.8% of postings close within 7 days. Measured by our own scanner across the market.

Share of postings closed within
  1. 2.2%1 day
  2. 4.7%3 days
  3. 13.8%7 days
  4. 22.3%14 days
  5. 37.8%30 days
  6. 59.0%60 days
This job: posted 12 hours ago

The posting

Job purpose

The Head Chef owns everything that leaves the El Ta'koy kitchen in Doha: taste, consistency, speed, presentation, food safety and food cost. The role delivers Chef Luis Pous's Hawaiian street food menu (poke, tacos, bao, small and sharing plates) to brand specification in a high-volume food hall setting, and adapts that menu for the Qatar market, including fully halal sourcing and alcohol-free sauces and marinades.

The Head Chef leads the brigade, runs ordering and stock, and keeps the kitchen inspection-ready to Qatar Ministry of Public Health (MoPH) standards at all times. Kitchen and bar run under one management structure, so the role works closely with the Bar Manager on shared prep, storage and service flow.

Key responsibilities

Pre-opening (first 8-10 weeks)

• Work with Chef Luis Pous and the TGP pre-opening team to localise the menu for Doha: halal-certified proteins, pork and alcohol substitutions (for example kalua-style chicken or beef, mirin-free glazes) and local produce swaps.

• Build and sign off market lists, preferred brands and smallware requirements; open supplier accounts with procurement.

• Check kitchen equipment against the layout and flag gaps, including pastry oven capacity.

• Write and test standard recipe cards, plating guides and prep sheets for every menu item; lead the pre-opening tasting.

• Recruit (with HR), onboard and train the brigade on recipes, station set-up and food safety.

• Agree the menu approval process with the landlord and follow the food hall menu and pricing guidelines.

Daily kitchen operations

• Run opening and closing using brand checklists; set prep pars from sales forecasts.

• Deliver every dish to brand specification: standard recipes, portion sizes, methods and presentation.

• Hold ticket times at food hall pace during peaks and run the pass personally at peak service.

• Manage raw fish service safely: approved suppliers, receiving temperatures, freezing and parasite-control records, sushi rice acidification and time controls.

• Coordinate with the Bar Manager on shared fridge space, garnish prep and service flow.

Purchasing, stock and cost control

• Order fresh and dry stock through the requisition system; check quality and temperatures at receiving.

• Store all products correctly with FIFO, labelling and date control.

• Run weekly stock counts and the monthly full inventory, and explain variances.

• Hit the target food cost %; control waste with daily waste logs and use-first lists.

• Manage kitchen labour to the rota budget and approve overtime.

Food safety, hygiene and maintenance

• Keep the kitchen MoPH-compliant and inspection-ready; maintain HACCP records and temperature logs.

• Enforce personal hygiene, uniform and allergen controls; keep an up-to-date allergen matrix for every dish.

• Report pest and maintenance issues immediately and follow up until closed.

• Respond to every QA, brand or third-party audit with a written action plan within 7 days.

People leadership

• Set the rota, run daily briefings and coach the team on station skills.

• Develop the Sous Chef as deputy and cover.

• Complete probation reviews and appraisals; handle discipline in line with HR policy.

Menu development

• Propose specials and seasonal items to the Outlet Manager and Brand Executive Chef, fully costed.

• Never change recipes, specifications or suppliers without written approval from the Brand Executive Chef and Operations.

Requirements

  • Experience: 7+ years in professional kitchens, including 2+ years as Head Chef or Chef de Cuisine / Opening experience (pre-opening to steady state); multi-unit or franchise brand.
  • Cuisine: 4+ years in pan-Asian kitchens: Japanese, Korean, Chinese or Southeast Asian / Hawaiian, Pacific Rim or Nikkei; Latin / Mexican (tacos, salsas, masa).
  • Technical skills: Raw fish handling and poke; sushi rice; wok and high-heat cooking; marinades, glazes and sauce bases from scratch; grill and fry stations / Bao and steamed doughs; pickling and fermentation (kimchi, quick pickles); basic pastry.
  • Operating setting: High-volume, fast-paced service (food hall, QSR-plus or busy casual dining) / Food hall or mall F&B in the GCC.
  • Market: GCC kitchen experience with working knowledge of halal sourcing / Qatar experience and supplier network.
  • Commercial: Food cost control, stock and waste management, recipe costing in Excel / POS and inventory systems.
  • Certifications: HACCP Level 3 (or equivalent advanced food hygiene) / Qatar food handler / PIC certification already held.
  • Education: Culinary diploma or equivalent experience / Formal culinary degree.
  • Language: Fluent English / Arabic or an Asian language.
  • Physical: Able to stand for full shifts and lift 20 kg regularly.
  • Competencies: calm under pressure at peak; leads a mixed-nationality team; holds brand specifications while giving local insight; organised and hands-on, leads from the pass.
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