Head chef (Filipino Cuisine)

Company Description

Lone Star F&B is a growing food and beverage company committed to delivering high-quality dining experiences and authentic global flavors. The organization focuses on consistency, innovation, and guest satisfaction across its concepts, with particular attention to operational excellence and food safety. Team members are encouraged to bring fresh ideas, uphold high culinary standards, and support a collaborative working environment. Joining Lone Star F&B means contributing to a culture that values professionalism, respect, and continuous improvement in all aspects of service and cuisine.

Role Description

The Head Chef (Filipino Cuisine) is a full-time, on-site role based in the Doha Metropolitan Area, responsible for leading the kitchen operations and menu development for Filipino dishes. Day-to-day tasks include planning and preparing traditional and modern Filipino recipes, supervising kitchen staff, and ensuring consistent quality, presentation, and portion control. The role involves managing inventory, ordering supplies, controlling food costs, and implementing strict hygiene and safety practices in line with local regulations. The Head Chef will train and mentor culinary team members, coordinate with front-of-house leadership on service standards, and adjust menus based on guest feedback and seasonal availability. This position also requires maintaining a clean and efficient kitchen environment and collaborating with management to support promotional activities and special events.

Qualifications

• Proven expertise in Filipino cuisine, including traditional dishes, regional specialties, and modern interpretations.
• Strong kitchen leadership experience, with the ability to supervise, train, and motivate a diverse culinary team.
• Solid knowledge of food safety, sanitation standards, and HACCP or equivalent guidelines.
• Experience in menu planning, recipe development, and maintaining consistent food quality and presentation.
• Ability to manage inventory, control food costs, and work within budget and operational targets.
• Excellent organizational and time-management skills, with the capacity to thrive in a fast-paced environment.
• Effective communication skills and the ability to collaborate with management and front-of-house staff.
• Prior experience as a Head Chef or Sous Chef in a restaurant or hotel setting; exposure to Gulf or international markets is an advantage.
• Culinary diploma or equivalent professional training in culinary arts is preferred.
• Willingness to work flexible hours, including evenings, weekends, and holidays as required by the operation.

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