Head Chef | Mediterranean & Lebanese Cuisine

Rhythm · Doha, Qatar Full-time · Opening Team · Reporting to the General Manager Company Description Rhythm is a lifestyle destination taking shape in Doha, bringing together design, movement and thoughtful hospitality. With a distinct artistic identity and a welcoming spirit, we’re creating a place where the surroundings, the food and the people make everyday experiences feel special. We’re looking for a Head Chef who brings a strong culinary point of view, a discerning palate and the leadership to translate ideas into a consistently excellent dining experience. Role Description Rhythm is seeking a creative, hands-on Head Chef to lead its culinary team. This full-time, on-site role combines menu development, kitchen leadership and commercial responsibility, with a focus on quality, consistency and thoughtful presentation. Joining ahead of opening, you will refine an established culinary direction and bring your own expertise to the dishes, standards and team that deliver it. You will oversee daily kitchen operations, recruit and develop the team, and establish clear standards for food preparation, service, hygiene and cost control. Working closely with the General Manager, you will manage purchasing, inventory and supplier relationships while maintaining an organised, collaborative kitchen. What You Will Lead Menu Development • Define and finalise the existing menu direction in line with Rhythm’s identity. • Develop signature dishes and seasonal specials that balance originality, guest appeal and practical execution. • Lead tastings and establish standard recipes, portion sizes, plating guides and allergen information. • Use guest feedback and sales performance to improve the offering over time. Pre-opening and kitchen operations • Support kitchen setup, equipment assessment, supplier selection and workflow planning. • Establish kitchen procedures, preparation schedules and opening and closing checklists. • Lead training and trial services to prepare the team for launch. • Remain actively involved in preparation and service, maintaining quality and consistency during busy periods. • Maintain food safety, hygiene, storage and workplace safety standards. Commercial performance • Produce accurate recipe costings and contribute to menu pricing. • Manage purchasing, inventory, portion control and waste against agreed targets. • Build supplier relationships that support ingredient quality, availability and value. • Plan staffing and production efficiently within the kitchen budget. Team leadership • Support the recruitment and development of the opening culinary team. • Set clear expectations and coach the team through practical, hands-on training. • Build a kitchen culture grounded in care, accountability and respect. • Work closely with front-of-house colleagues to deliver smooth service and respond thoughtfully to guest needs. What You Bring • Experience as a Head Chef or Senior Sous Chef with demonstrated readiness to lead a kitchen. • Strong knowledge of Mediterranean and Lebanese flavours, with the ability to interpret them through original, contemporary dishes. • A portfolio demonstrating menu development, considered presentation and your personal contribution. • Confidence in recipe costing, food cost control, purchasing and inventory management. • Experience training and supervising a culinary team. • The ability to deliver high standards through organised preparation, efficient workflows and hands-on leadership. • Clear communication, strong organisation and a collaborative working style. Pre-opening experience and a background in contemporary restaurants, all-day dining or lifestyle hospitality would be an advantage. What We Offer • A competitive salary package reflecting your experience and expertise. • Visa sponsorship and medical insurance. • Creative input into menu development and signature dishes. • The opportunity to recruit, mentor and lead your own opening kitchen team. How To Apply Send your CV and culinary portfolio to [email protected], including examples of contemporary dishes inspired by Mediterranean and Lebanese flavours, or menus you have personally developed. Please include your notice period and salary expectations. Email subject: Head Chef – Rhythm Doha • We particularly welcome applications from female chefs.

Experience as a Head Chef or Senior Sous Chef with demonstrated readiness to lead a kitchen. Strong knowledge of Mediterranean and Lebanese flavours, with the ability to interpret them through original, contemporary dishes. A portfolio demonstrating menu development, considered presentation and your personal contribution. Confidence in recipe costing, food cost control, purchasing and inventory management. Experience training and supervising a culinary team. The ability to deliver high standards through organised preparation, efficient workflows and hands-on leadership. Clear communication, strong organisation and a collaborative working style. Pre-opening experience and a background in contemporary restaurants, all-day dining or lifestyle hospitality would be an advantage.

Oversee daily kitchen operations, recruit and develop the team, and establish clear standards for food preparation, service, hygiene and cost control. Manage purchasing, inventory and supplier relationships while maintaining an organised, collaborative kitchen. Lead tastings and establish standard recipes, portion sizes, plating guides and allergen information. Define and finalise the existing menu direction, develop signature dishes and seasonal specials, and use guest feedback and sales performance to improve the offering. Support kitchen setup, equipment assessment, supplier selection and workflow planning; establish kitchen procedures, preparation schedules and opening/closing checklists; lead training and trial services; remain actively involved in preparation and service to maintain quality during busy periods. Produce accurate recipe costings and contribute to menu pricing; plan staffing and production within the kitchen budget; build supplier relationships; manage purchasing, inventory, portion control and waste against targets. Lead and coach the opening culinary team; build a kitchen culture of care, accountability and respect; work with front-of-house to ensure smooth service and responsive guest care.