Executive Chef

• Lead and oversee all culinary operations across the hotel's restaurants, all-day dining outlets, specialty restaurants, banquets, room service, and other food production areas.
• Develop innovative and seasonal menus featuring a diverse selection of international cuisines and authentic Arabic and Middle Eastern specialties.
• Ensure consistency in food quality, taste, presentation, and service standards across all culinary outlets.
• Demonstrate strong expertise in international cuisines, including European, Mediterranean, Asian, and other global culinary concepts.
• Create menus that balance authentic regional flavours with contemporary international culinary trends while meeting the expectations of a luxury hotel's diverse clientele.
• Plan and execute menus for Ramadan iftar and suhoor, weddings, gala dinners, VIP functions, conferences, and other special events.
• Manage food costs, budgets, menu engineering, purchasing, inventory, portion control, and waste reduction to achieve departmental financial targets.
• Recruit, train, mentor, and develop the culinary team, fostering a culture of creativity, accountability, teamwork, and continuous improvement.
• Establish and maintain the highest standards of food safety, hygiene, sanitation, and kitchen organization in accordance with applicable Qatar regulations and hotel policies.
• Collaborate closely with the Director of Food & Beverage and other department heads to improve operational efficiency and overall guest satisfaction.
• Monitor guest feedback, food quality, and service standards, implementing corrective actions and continuous improvement initiatives where necessary.
• Maintain strong relationships with suppliers and ensure the consistent availability of fresh, high-quality ingredients.
• Conduct regular kitchen inspections, food quality checks, performance reviews, and operational audits.
• Ensure appropriate staffing levels, effective scheduling, and efficient utilization of kitchen equipment and resources.
• Introduce culinary innovations, sustainable practices, and new food concepts while maintaining the hotel's brand standards and positioning.
• Monitor key performance indicators, prepare operational reports, and implement strategies to improve kitchen productivity and profitability.
• Ensure compliance with HACCP principles and all applicable food safety and occupational health requirements.
• Prepare operational reports, analyze key performance indicators, and implement action plans to achieve departmental objectives.

Qualifications

• Diploma or degree in Culinary Arts, Hotel Management, or a related discipline.
• Extensive professional culinary experience, including significant experience in an Executive Chef or senior culinary leadership role within a luxury hotel or upscale hospitality establishment.
• Proven experience overseeing multiple restaurants, banquet operations, and large-scale food production.
• Strong expertise in international cuisines and demonstrated knowledge of Arabic and Middle Eastern cuisine, including traditional Qatari and Gulf specialties.
• Experience developing menus for luxury dining, international guests, Ramadan iftar and suhoor, and high-profile events.
• Strong practical knowledge of HACCP principles, food safety management systems, hygiene standards, and sanitation procedures.
• Relevant HACCP or food safety certification is preferred, subject to the hotel's requirements.
• Demonstrated expertise in menu engineering, food cost control, budgeting, inventory management, and kitchen profitability.
• Proven ability to lead, motivate, and develop a diverse, multicultural culinary team.
• Excellent leadership, communication, organizational, and problem-solving skills.
• Previous experience in Qatar or the GCC region will be an advantage.
• Ability to perform effectively in a fast-paced luxury hospitality environment while maintaining exceptional quality and compliance standards.

Desired Candidate Profile

• Diploma or degree in Culinary Arts, Hotel Management, or a related discipline.
• Extensive professional culinary experience, including significant experience in an Executive Chef or senior culinary leadership role within a luxury hotel or upscale hospitality establishment.
• Proven experience overseeing multiple restaurants, banquet operations, and large-scale food production.
• Strong expertise in international cuisines and demonstrated knowledge of Arabic and Middle Eastern cuisine, including traditional Qatari and Gulf specialties.
• Experience developing menus for luxury dining, international guests, Ramadan iftar and suhoor, and high-profile events.
• Strong practical knowledge of HACCP principles, food safety management systems, hygiene standards, and sanitation procedures.
• Relevant HACCP or food safety certification is preferred, subject to the hotel's requirements.
• Demonstrated expertise in menu engineering, food cost control, budgeting, inventory management, and kitchen profitability.
• Proven ability to lead, motivate, and develop a diverse, multicultural culinary team.
• Excellent leadership, communication, organizational, and problem-solving skills.
• Previous experience in Qatar or the GCC region will be an advantage.
• Ability to perform effectively in a fast-paced luxury hospitality environment while maintaining exceptional quality and compliance standards.