TGP International

Advises, designs and manages hospitality venues

Head Chef

Culinary & Kitchen ProductionPosted on Nov 10

Full-timeDoha, QatarNo salary listed

About the Job

Requirements

At least 7 years of professional kitchen experience, including at least 2 years as a Head Chef or Chef de Cuisine, with pre-opening-to-steady-state or multi-unit/franchise-brand experience.
At least 4 years in pan-Asian kitchens, including Japanese, Korean, Chinese, Southeast Asian, Hawaiian, Pacific Rim or Nikkei cuisine, and experience with Latin/Mexican food such as tacos, salsas or masa.
Experience handling raw fish and preparing poke and sushi rice; wok and high-heat cooking; making marinades, glazes and sauce bases from scratch; grill and fry station work; bao and steamed doughs; pickling and fermentation such as kimchi and quick pickles; and basic pastry.
Experience in high-volume, fast-paced service such as a food hall, QSR-plus or busy casual dining, with food hall or mall food-and-beverage experience in the GCC.
GCC kitchen experience and working knowledge of halal sourcing; Qatar experience and a supplier network are also specified.
Food cost control, stock and waste management, recipe costing in Excel, and use of point-of-sale and inventory systems.
HACCP Level 3 or equivalent advanced food-hygiene certification, and an already-held Qatar food-handler or PIC certification.
A culinary diploma or equivalent experience, or a formal culinary degree.
Fluent English; Arabic or an Asian language is also listed.
Ability to stand for full shifts and regularly lift 20 kg.
Ability to stay calm during peak service, lead a mixed-nationality team, maintain brand specifications while offering local insight, and work in an organised, hands-on manner.

Responsibilities

Work with Chef Luis Pous and the pre-opening team to adapt the menu for Doha, including halal-certified proteins, pork and alcohol substitutions, and local produce substitutions.
Build and approve market lists, preferred brands and smallware requirements, and open supplier accounts with procurement.
Check kitchen equipment against the layout and identify gaps, including pastry oven capacity.
Write and test standard recipe cards, plating guides and preparation sheets for every menu item, and lead the pre-opening tasting.
Recruit staff with HR, onboard them, and train the brigade on recipes, station setup and food safety.
Agree on the menu-approval process with the landlord and follow food-hall menu and pricing guidelines.
Run opening and closing procedures using brand checklists and set preparation pars based on sales forecasts.
Prepare each dish to brand specifications, including standard recipes, portion sizes, methods and presentation.
Maintain food-hall ticket times during peak periods and personally run the pass during peak service.
Manage raw-fish service safely, including approved suppliers, receiving temperatures, freezing and parasite-control records, sushi-rice acidification and time controls.
Coordinate with the Bar Manager on shared refrigerator space, garnish preparation and service flow.
Order fresh and dry stock through the requisition system and check quality and temperatures when deliveries are received.
Store products correctly using first-in, first-out procedures, labels and date controls.
Conduct weekly stock counts and monthly full inventory counts, and explain variances.
Meet the target food-cost percentage and control waste using daily waste logs and use-first lists.
Manage kitchen labor against the rota budget and approve overtime.
Keep the kitchen compliant with Qatar Ministry of Public Health standards and ready for inspection; maintain Hazard Analysis and Critical Control Points records and temperature logs.
Enforce personal hygiene, uniform and allergen controls, and maintain an up-to-date allergen matrix for every dish.
Report pest and maintenance issues promptly and follow up until they are closed.
Respond to every quality-assurance, brand or third-party audit with a written action plan within seven days.
Set the rota, run daily briefings and coach the team on station skills.
Develop the Sous Chef as deputy and provide cover.
Complete probation reviews and appraisals, and handle discipline in line with HR policy.
Propose fully costed specials and seasonal items to the Outlet Manager and Brand Executive Chef.
Obtain written approval from the Brand Executive Chef and Operations before changing recipes, specifications or suppliers.

Head Chef

TGP International · Doha, Qatar · Full-time · Posted 2026-11-10

Workplace: on_site

Description

Job purpose

The Head Chef owns everything that leaves the El Ta'koy kitchen in Doha: taste, consistency, speed, presentation, food safety and food cost. The role delivers Chef Luis Pous's Hawaiian street food menu (poke, tacos, bao, small and sharing plates) to brand specification in a high-volume food hall setting, and adapts that menu for the Qatar market, including fully halal sourcing and alcohol-free sauces and marinades.

The Head Chef leads the brigade, runs ordering and stock, and keeps the kitchen inspection-ready to Qatar Ministry of Public Health (MoPH) standards at all times. Kitchen and bar run under one management structure, so the role works closely with the Bar Manager on shared prep, storage and service flow.

Key responsibilities

Pre-opening (first 8-10 weeks)

• Work with Chef Luis Pous and the TGP pre-opening team to localise the menu for Doha: halal-certified proteins, pork and alcohol substitutions (for example kalua-style chicken or beef, mirin-free glazes) and local produce swaps.

• Build and sign off market lists, preferred brands and smallware requirements; open supplier accounts with procurement.

• Check kitchen equipment against the layout and flag gaps, including pastry oven capacity.

• Write and test standard recipe cards, plating guides and prep sheets for every menu item; lead the pre-opening tasting.

• Recruit (with HR), onboard and train the brigade on recipes, station set-up and food safety.

• Agree the menu approval process with the landlord and follow the food hall menu and pricing guidelines.

Daily kitchen operations

• Run opening and closing using brand checklists; set prep pars from sales forecasts.

• Deliver every dish to brand specification: standard recipes, portion sizes, methods and presentation.

• Hold ticket times at food hall pace during peaks and run the pass personally at peak service.

• Manage raw fish service safely: approved suppliers, receiving temperatures, freezing and parasite-control records, sushi rice acidification and time controls.

• Coordinate with the Bar Manager on shared fridge space, garnish prep and service flow.

Purchasing, stock and cost control

• Order fresh and dry stock through the requisition system; check quality and temperatures at receiving.

• Store all products correctly with FIFO, labelling and date control.

• Run weekly stock counts and the monthly full inventory, and explain variances.

• Hit the target food cost %; control waste with daily waste logs and use-first lists.

• Manage kitchen labour to the rota budget and approve overtime.

Food safety, hygiene and maintenance

• Keep the kitchen MoPH-compliant and inspection-ready; maintain HACCP records and temperature logs.

• Enforce personal hygiene, uniform and allergen controls; keep an up-to-date allergen matrix for every dish.

• Report pest and maintenance issues immediately and follow up until closed.

• Respond to every QA, brand or third-party audit with a written action plan within 7 days.

People leadership

• Set the rota, run daily briefings and coach the team on station skills.

• Develop the Sous Chef as deputy and cover.

• Complete probation reviews and appraisals; handle discipline in line with HR policy.

Menu development

• Propose specials and seasonal items to the Outlet Manager and Brand Executive Chef, fully costed.

• Never change recipes, specifications or suppliers without written approval from the Brand Executive Chef and Operations.

Requirements

Experience: 7+ years in professional kitchens, including 2+ years as Head Chef or Chef de Cuisine / Opening experience (pre-opening to steady state); multi-unit or franchise brand.
Cuisine: 4+ years in pan-Asian kitchens: Japanese, Korean, Chinese or Southeast Asian / Hawaiian, Pacific Rim or Nikkei; Latin / Mexican (tacos, salsas, masa).
Technical skills: Raw fish handling and poke; sushi rice; wok and high-heat cooking; marinades, glazes and sauce bases from scratch; grill and fry stations / Bao and steamed doughs; pickling and fermentation (kimchi, quick pickles); basic pastry.
Operating setting: High-volume, fast-paced service (food hall, QSR-plus or busy casual dining) / Food hall or mall F&B in the GCC.
Market: GCC kitchen experience with working knowledge of halal sourcing / Qatar experience and supplier network.
Commercial: Food cost control, stock and waste management, recipe costing in Excel / POS and inventory systems.
Certifications: HACCP Level 3 (or equivalent advanced food hygiene) / Qatar food handler / PIC certification already held.
Education: Culinary diploma or equivalent experience / Formal culinary degree.
Language: Fluent English / Arabic or an Asian language.
Physical: Able to stand for full shifts and lift 20 kg regularly.
Competencies: calm under pressure at peak; leads a mixed-nationality team; holds brand specifications while giving local insight; organised and hands-on, leads from the pass.

Apply

Apply at TGP International

About the Company

TGP International

Advises, designs and manages hospitality venues

TGP International provides hospitality consultancy, design and management services to developers, hotel groups, venue owners and restaurant brands. Its teams research markets, develop food and beverage concepts, plan interiors and commercial kitchens, and prepare operating models for restaurants, food halls and event venues. The company also supports recruitment, training, procurement, launch planning and day-to-day operations on client mandates. It earns revenue from professional services and venue management assignments, alongside work helping restaurant brands develop and place franchises. Founded in 2002, TGP International is headquartered in London, United Kingdom.

Company size: 51-200
Company stage: Not listed
Total funding: Not listed
Headquarters: Covent Garden, United Kingdom
Founded: 2002

Recently Posted Jobs

Explore more opportunities at TGP International

See more jobs