Executive Chef

Location: Doha, Qatar
Industry: Food & Beverage / Restaurant Operations
Employment Type: Full-time

Job Purpose

We are looking for an experienced Executive Chef to lead culinary operations for AZADEA’s Food & Beverage business in Qatar. The role will be responsible for maintaining exceptional food quality, consistency, presentation and hygiene standards while ensuring efficient kitchen operations, cost control and development of the culinary team.

The ideal candidate should have strong experience in international restaurant concepts, high-volume F&B operations and multi-cultural kitchen environments, with the ability to maintain strict brand standards while driving continuous culinary improvement.

Key Responsibilities

• Lead and manage the complete kitchen and culinary operations, ensuring smooth and efficient food production.
• Ensure all dishes are prepared according to approved recipes, specifications, presentation standards and brand guidelines.
• Maintain consistent food quality, taste, portion control and presentation across all kitchen operations.
• Develop and implement kitchen SOPs, production procedures and quality-control standards.
• Plan menus, specials and seasonal offerings in line with the restaurant concept, customer preferences and business requirements.
• Work closely with the F&B and restaurant management teams to support sales, profitability and guest satisfaction.
• Monitor and control food cost, labour cost, wastage and portioning to achieve budgeted targets.
• Manage food purchasing, receiving, storage, stock rotation and inventory control.
• Conduct regular inventory checks and ensure appropriate par levels and expiry-date controls.
• Ensure compliance with HACCP, food safety, sanitation and hygiene requirements, taking corrective action whenever required.
• Conduct regular inspections of kitchen areas, equipment, food storage and production areas.
• Lead, coach and develop Sous Chefs, Chef de Parties, Commis Chefs and other kitchen personnel.
• Prepare staffing plans, duty schedules and production schedules according to business volumes.
• Train kitchen employees on recipes, cooking techniques, hygiene, safety and brand standards.
• Evaluate team performance and identify training and development requirements.
• Maintain a positive, disciplined and collaborative kitchen culture.
• Coordinate with procurement and suppliers to ensure quality ingredients are sourced at competitive costs.
• Introduce new culinary ideas and continuous-improvement initiatives while protecting the identity of the restaurant concept.
• Monitor customer feedback and work with restaurant management to address food-quality concerns.
• Ensure kitchen operations are prepared for peak periods, promotions, events and high-volume service.
• Maintain accurate kitchen records relating to production, wastage, inventory, food safety and quality control.
• Ensure all kitchen equipment is properly maintained and report technical issues promptly.
• Ensure compliance with all company policies, operational procedures and Qatar food-safety regulations.

Desired Candidate Profile

Education

• Diploma/Degree in Culinary Arts, Hospitality Management or a related discipline preferred.

Experience

• 8–12+ years of professional culinary experience, preferably within premium restaurants, international F&B groups, hotels or franchise restaurant concepts.
• Proven experience as Executive Chef / Group Executive Chef / Head Chef / Culinary Manager.
• Strong experience managing large, multicultural kitchen teams.
• Experience in high-volume restaurant operations is highly desirable.
• GCC/Middle East experience preferred.
• Experience with international brands or franchise concepts will be an advantage.