Sous Chef Culinary R&D, Menu Development & Food Styling

WZN Healthy Food is hiring a creative Sous Chef to develop the next generation of healthy meals in Qatar.

This role combines culinary R&D, original menu development, food styling and commercial kitchen production. You will turn an idea into a finished meal that is healthy, delicious, visually impressive and practical to produce and deliver consistently.

LOCATION AND EMPLOYMENT

Full-time, on-site in Qatar. We welcome applicants from anywhere in the world who are willing to relocate to Qatar if selected. Professional English communication is sufficient; Arabic is not required.

WHAT YOU WILL DO

• Create original meal concepts and recipes from scratch, selecting ingredients and testing cooking methods, flavours and textures.
• Improve existing dishes through recipe trials, tastings and feedback.
• Design premium, modern presentation using colour, visual composition, contrasting textures, sauces, garnishes and finishing touches.
• Style food for professional photography, menus, websites, social media and marketing, with presentation the kitchen team can reproduce consistently.
• Develop varied meals for weight-loss, healthy lifestyle, high-protein, low-calorie, balanced, fitness, sports nutrition and low-carb programmes.
• Create breakfasts, lunches, dinners, salads, bowls, sandwiches, wraps, sauces, dressings, snacks and healthy desserts.
• Work closely with WZN dietitians: translate their nutritional requirements into appealing, flavourful meals.
• Standardise ingredient quantities, preparation and cooking methods, portions, recipe yields and finishing instructions.
• Develop meals suitable for volume production, packaging, delivery and reheating where needed, while retaining taste, texture and appearance.
• Support food costing, ingredient selection and waste reduction, balancing creativity with production efficiency and cost.
• Train kitchen staff on new recipes and presentation standards, and maintain food safety and hygiene.
• Research international food trends and adapt relevant ideas for WZN customers.

WHAT WE ARE LOOKING FOR

• At least 5 years of professional kitchen experience, including relevant work as a Sous Chef, Senior Chef, R&D Chef, Development Chef, Innovation Chef, Product Development Chef, Healthy Food Chef, Meal Prep Chef or similar.
• Demonstrable experience creating new recipes and commercial menu items, with strong culinary creativity and recipe testing skills.
• Healthy-food or healthy-menu development experience, with the ability to make nutritious food exciting and premium.
• Strong modern plating, food presentation and styling skills. Examples of dishes you personally developed or styled are particularly valuable.
• Commercial kitchen experience and practical knowledge of recipe standardisation, portion control, yields, food costing and waste reduction.
• Ability to communicate professionally in English and collaborate with dietitians and kitchen colleagues.
• Willingness to work on-site in Qatar and relocate if currently based elsewhere.

HIGHLY PREFERRED

Experience with healthy meal-plan businesses, meal preparation, central kitchens, catering or healthy restaurants; high-protein or calorie-controlled menus; collaboration with dietitians; and kitchen team leadership.

SHOW US YOUR WORK

Please apply with your CV and, where available, a portfolio link or examples of meals you personally developed and plated. A professionally used Instagram profile, LinkedIn portfolio, food photographs or menu-development projects are welcome.

For your examples, explain your own contribution: the concept, recipe development, nutritional brief, styling and how the meal was made practical for production. Include any experience with batch production, packaging or reheating, and state whether you are willing to relocate to Qatar.

We assess relevant skills, experience, creativity and evidence of your work. Applicants from all countries are welcome. A strong portfolio is highly valued; if one is unavailable, describe your relevant projects in your application.