Head Cook

We are seeking a highly skilled and experienced Head Cook to manage the industrial/labour staff catering for approximately 300 persons. The Head Cook will be responsible for independently managing the kitchen operations with support from the Assistant Cook, ensuring timely preparation and delivery of three meals daily.

• Plan, prepare, and oversee daily meals for 300 staff, maintaining high standards of hygiene and quality.
• Supervise and coordinate kitchen activities, ensuring smooth operation at all times.
• Manage menu planning, portion control, and efficient utilization of resources.
• Ensure compliance with food safety and hygiene standards.
• Oversee inventory management, requisition of supplies, and cost control.
• Share responsibilities with the Assistant Cook to ensure uninterrupted kitchen functioning, including during weekly offs.

RequirementsMinimum 5–7 years of experience as a cook, with at least 2–3 years in a

supervisory/head cook role in industrial or staff catering.

• Strong expertise in Indian cuisines (North & South Indian preferred).

• Experience in large-scale cooking (200–500 pax per meal).

• Knowledge of food hygiene standards, HACCP, or equivalent certifications preferred.

• Ability to lead a team, multitask, and work under pressure.

• Good communication and organizational skills.

• Physically fit to handle the demands of an industrial kitchen environment

Age: 40 max

• BenefitsSalary: QAR 3,000 – 3,200 (all-inclusive).
• Free accommodation, transportation and food provided by the company.
• Overtime on Fridays and public holidays at QAR 10 per hour.