Head Chef

Role Overview

The Head Chef will direct the day-to-day culinary activities of the assigned kitchen, with a strong focus on food quality, consistency, cleanliness, guest satisfaction, and alignment with the hotel’s culinary direction and brand expectations.

Core Responsibilities

This position covers kitchen leadership, menu development, cost awareness, team growth, and overall operational performance.

• Oversee and coordinate daily kitchen operations so service runs efficiently and without disruption.
• Make sure all dishes are prepared, plated, and delivered in line with hotel recipes and standards.
• Keep food taste, presentation, quality, and portion sizes consistent at all times.
• Work with the Executive Chef on menu design, updates, and improvements.
• Create new dishes and seasonal menu items that reflect current trends and guest preferences.
• Track food production closely to support timely service and effective kitchen workflow.
• Inspect raw materials and finished items regularly to maintain quality standards.
• Ensure correct storage, labeling, handling, and rotation of all food products.
• Watch inventory levels and coordinate purchasing needs accordingly.
• Maintain compliance with HACCP, sanitation, hygiene, and food safety requirements.
• Assist with special events, promotions, and banquet operations when needed.

Guest Experience

• Deliver dining experiences that consistently satisfy or exceed guest expectations.
• Handle guest feedback and concerns in a prompt, professional manner.
• Coordinate with front-of-house teams to support smooth service delivery.
• Encourage a guest-first mindset across the kitchen team.

Financial Responsibility

• Control food cost, minimize waste, and manage inventory to stay within budget goals.
• Monitor productivity and make sure kitchen labour is used effectively.
• Support revenue growth through menu engineering and inventive culinary offerings.
• Use equipment and supplies efficiently to improve operational results.

Team Leadership and Culture

• Lead, guide, and develop kitchen staff to maintain strong performance standards.
• Provide training, coaching, mentoring, and on-the-job learning for culinary team members.
• Contribute to hiring, onboarding, and future succession planning.
• Carry out performance reviews and offer regular, constructive feedback.
• Build a respectful, positive, and cooperative workplace.
• Ensure team compliance with company policies, grooming rules, and behavioural expectations.

Administration

• Keep kitchen records accurate, including temperature sheets, HACCP paperwork, and inventory documentation.
• Take part in team meetings and operational briefings.
• Ensure kitchen equipment is properly maintained and escalate repair needs quickly.
• Help implement hotel standards, procedures, and operational initiatives.

Health, Safety, and Compliance

• Follow all requirements related to food safety, hygiene, health, and workplace safety.
• Encourage safe practices and proper handling of tools, equipment, and materials.
• Comply with fire, emergency, and security procedures at the hotel.
• Make sure all colleagues observe established safety protocols.

Additional Duties and Acknowledgement

• Attend all compulsory training sessions and meetings.
• Stay current with culinary trends and developments in the industry.
• Represent The Chedi Katara professionally at all times.
• Carry out any other reasonable duties assigned by management.

The selected candidate is expected to acknowledge the job description and carry out duties in line with the standards and expectations of The Chedi Katara Hotel & Resort.

Additional Information

This is a full-time, on-site role based in Doha, Qatar.