Executive Chef

Job Description • 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. • 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.