| Job Location | Doha, Qatar |
| Education | Not Mentioned |
| Salary | Not Mentioned |
| Industry | Restaurants, Catering |
| Functional Area | Not Mentioned |
Roles & Responsibilities Design and curate innovative menus that reflect seasonal ingredients and local culinary trends, ensuring a unique dining experience. Manage kitchen operations efficiently, including food preparation, cooking, and plating, while adhering to strict hygiene and safety standards. Oversee inventory management, including ordering supplies and minimizing waste, to optimize kitchen profitability. Lead and mentor kitchen staff, fostering a collaborative environment that encourages skill development and creativity.Desired Candidate Profile Culinary degree or diploma from a recognized institution, demonstrating formal training in cooking techniques and kitchen management. Minimum 5 years of experience in high-volume kitchens, with at least 2 years in a leadership role to showcase advanced culinary skills and management capabilities. Proven track record of menu development and execution, highlighting creativity and an understanding of flavor profiles. Certifications in food safety and sanitation (e.g., ServSafe) to ensure adherence to health regulations and best practices.
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