Chef de Cuisine – Restaurant Kitchen Lead

About the role

The Chef de Cuisine is accountable for the quality, consistency, and overall production of the restaurant kitchen in West Bay, Doha. You will lead the culinary team, manage menus, purchasing, staffing, and ensure all food‑related functions meet the property’s standards while supporting guest and employee satisfaction.

Key responsibilities

• Supervise daily kitchen operations and ensure compliance with Food & Beverage policies, sanitation, and food safety standards.
• Develop, design, and introduce new menu items, seasonal dishes, and decorative food displays.
• Plan and manage food quantities, plating requirements, and daily production estimates.
• Coordinate purchasing, inventory control, and correct storage of all food products.
• Lead, train, and evaluate kitchen staff, fostering teamwork and productivity.
• Maintain operating budget, monitor costs, and support financial decision‑making.

Required profile

• High school diploma or GED with at least 4 years of culinary or food‑and‑beverage experience, OR a 2‑year degree in Culinary Arts, Hotel & Restaurant Management, or related field with 2 years of experience.
• Proven ability to oversee kitchen operations, manage staff, and ensure high culinary standards.
• Strong understanding of food safety regulations and proper temperature handling.

Required skills

• Culinary arts and food preparation
• Menu planning and development
• Food safety and sanitation standards
• Kitchen management and staff supervision