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Open nowPosted 81 days ago

Head Chef

Workable (global search)108,016 open roles

Where
Doha, Doha Municipality, Qatar
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Your applicationOpen nowHead ChefWorkable (global search) · Doha, Doha Municipality, Qatar

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Early applications get read.

7.9% of postings close within 7 days. Measured by our own scanner across the market. Workable (global search) postings stay open a median of 7 days.

Share of postings closed within
  1. 1.6%1 day
  2. 3.6%3 days
  3. 7.9%7 days
  4. 14.9%14 days
  5. 34.0%30 days
This job: posted 81 days ago

Workable (global search) median: 7 days open

The posting

TGP International

WE CREATE, DESIGN AND BUILD AWARD WINNING WORLD-CLASS F&B AND RETAIL BRANDS FOR OUR CLIENTS AND PARTNERS

TGP International are a hospitality consultancy based in London and Dubai. We team up with passionate brands, clients and entrepreneurs to make their long-term vision a reality through concept development, creative interior design, graphic design & branding, franchising, advisory & operational services and project management.

Some of our clients include: Dubai Expo 2020, Marriott, Hilton, Waldorf Astoria, Harrods, Sushi Samba, Adrift Burger Bar, Nakheel Malls, Selfridges, Time Out Market, FIFA World Cup 2022, The National, and Tashas.

Do you have a real passion for food and hospitality? Are you a foodie? Does the idea of creating world-class restaurants, food halls and F&B excite you?

As the world’s leading hospitality agency, offering an outstanding 360 degree service to our clients, we are constantly striving to be the best and lead the sector in F&B and hospitality consultancy. We need a driven and creative person to join our fun and dynamic team and have a direct contribution and client exposure on some of the world’s leading projects.

Position Overview

We are looking for an experienced Head Chef to lead the kitchen operations for a Hawaiian street food franchise restaurant in Qatar. The role will oversee food preparation, kitchen standards, team supervision, inventory control, and compliance with food safety and hygiene requirements.

Key Responsibilities

  • Lead the daily operations of the kitchen and ensure smooth service across all stations.
  • Oversee the production kitchen, butchery preparation, and à la carte service.
  • Prepare and cook standard menu items in line with the franchised concept’s recipes, presentation, and quality standards.
  • Supervise, train, and mentor junior cooks and kitchen team members.
  • Manage and support multiple stations, including sushi, noodles, tacos, and fried rice.
  • Train the team on knife skills, hygiene, food preparation, food safety, and kitchen discipline.
  • Ensure consistency in taste, quality, portioning, and presentation across all menu items.
  • Monitor inventory levels, manage ordering, and ensure availability of fresh ingredients.
  • Source and manage food supplies in line with operational requirements and local market availability.
  • Minimise food waste and support cost control to improve kitchen profitability.
  • Enforce strict food safety, hygiene, and sanitation standards across the kitchen.
  • Ensure compliance with HACCP standards and/or local health and safety regulations.
  • Maintain cleanliness, organisation, and freshness throughout the kitchen and storage areas.
  • Support menu execution, operational efficiency, and continuous improvement within the kitchen.

Requirements

  • Proven professional experience as a Head Chef, Sous Chef, or senior kitchen leader in a fast-paced restaurant environment.
  • Experience in an open kitchen setup is preferred.
  • Strong understanding of franchised restaurant concepts and standardised recipes.
  • Experience in Hawaiian street food, sushi, noodles, tacos, fried rice, or similar casual dining concepts is an advantage.
  • Strong knowledge of food preparation, kitchen operations, and service standards.
  • Experience in production kitchen, butchery, and à la carte service.
  • Familiarity with the local market in Qatar, including sourcing and supplier management.
  • Strong leadership, communication, and organisational skills.
  • Ability to train, guide, and motivate junior kitchen staff.
  • Strong knowledge of inventory management, ordering, cost control, and waste reduction.
  • Excellent understanding of food safety, hygiene, sanitation, and HACCP standards.
  • Certification in food safety, culinary arts, or a related field is strongly preferred.
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