Head Chef

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.

Qualifications

• 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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