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Executive Chef

Closing date: 15/03/2023

Doha,Qatar

The Executive Chef is responsible for overseeing the entire kitchen operations, creating menu concepts, and ensuring the highest standards of food quality, presentation, and consistency. The position requires leadership, creativity, and management skills to lead a team of chefs, kitchen staff, and support personnel. The Executive Chef ensures that the kitchen runs smoothly, meets food safety standards, and contributes to an outstanding guest experience.


Key Responsibilities:

Menu Creation & Planning:

  • Develop and update the menu, incorporating seasonal ingredients and food trends.
  • Create unique and creative dishes that align with the restaurant’s concept and target audience.
  • Ensure menu items are cost-effective while maintaining high quality.

Kitchen Management:

  • Lead, mentor, and manage kitchen staff including sous chefs, line cooks, prep cooks, and dishwashers.
  • Assign daily tasks and ensure the kitchen operates efficiently.
  • Establish and enforce kitchen procedures, food safety guidelines, and sanitation standards.

Quality Control:

  • Monitor food preparation, cooking, and presentation to ensure consistency and quality.
  • Oversee portion control, presentation, and food taste to maintain guest satisfaction.
  • Regularly check inventory and ordering to avoid shortages and ensure all ingredients are of the highest quality.

Budget & Cost Management:

  • Manage food and labor costs within budget while ensuring profitability.
  • Monitor waste and develop strategies to minimize losses.
  • Negotiate with suppliers to obtain the best prices for quality ingredients.

  • Health & Safety Compliance:

    • Ensure compliance with all health and safety regulations and food safety standards.
    • Maintain a clean, organized, and safe working environment at all times.

  • Collaboration & Communication:

    • Work closely with the front-of-house staff to ensure smooth operations and guest satisfaction.
    • Communicate clearly and effectively with restaurant management, staff, and suppliers.
    • Address guest concerns or special requests regarding food.

  • Preferred Qualifications:

    • Culinary degree or equivalent advanced culinary training.
    • At least 6-7 years of experience in a luxury hotel or Michelin-starred restaurant.
    • Ability to execute large-scale events and banquets flawlessly.
    • Knowledge of sustainability in sourcing premium ingredients.

    Physical Requirements:

    • Ability to stand for long periods.
    • Ability to lift heavy objects (up to 50 pounds).
    • Ability to work in a fast-paced, high-pressure environment.
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