Arabic Chef de Cuisine - Qatari & Gulf Cuisine

About the role

Anantara Hotels & Resorts is hiring an Arabic Chef de Cuisine for its Banana Island Resort in Doha. The role leads the preparation and delivery of authentic Qatari, Gulf and Arabic cuisine, with a focus on traditional techniques, local seafood and regional kebabs, and a refined fine-dining approach to menu development and guest experience.

Key responsibilities

• Lead the daily operations of the Arabic/Gulf cuisine section and prepare and oversee authentic Qatari and Gulf dishes.
• Develop and enhance menus featuring Qatari, Khaleeji and wider Arabic cuisine, working with the Executive Chef on menu planning, seasonal promotions and special events.
• Train, supervise and develop culinary team members, and stay hands-on on the pass during peak service hours.
• Ensure food quality, taste, portioning, presentation and preparation are consistent, and comply with HACCP, food safety and hygiene requirements.
• Control food costs, wastage, inventory and ordering, and maintain proper storage, labelling, stock rotation and kitchen cleanliness.
• Support banquet, restaurant, VIP and special-event needs, and handle guest requests and dietary requirements accurately.
• Cater to high-profile VIP guests, Royal protocols and bespoke family gatherings, and bring subtle Levantine influences to the mezze and starters.

Required profile

• Diploma or professional qualification in Culinary Arts or a related field preferred.
• Minimum 3-5 years of experience in Arabic, Gulf or Qatari cuisine, preferably in a supervisory or Chef de Cuisine role.
• Previous experience in a 5-star hotel, luxury resort or high-end Arabic restaurant preferred.
• Strong leadership, communication, organisation and team-management skills.
• Good understanding of food costing, inventory control, HACCP and kitchen operations.
• Ability to work in a fast-paced, multicultural hospitality environment.
• English communication skills required; Arabic language skills highly preferred.

Required skills

• Strong knowledge of Qatari and Khaleeji cuisine, including traditional ingredients, spices, preparation methods and presentation.
• Expertise in regional live-grills, authentic kebabs and local Gulf seafood (Hammour, Kingfish, Omani Lobster, Prawns).
• Knowledge of Levantine mezze traditions.
• Hands-on kitchen leadership during peak service hours.