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corporate executive chef

F&B FOR RESTAURANT MANAGEMENT

URGENT HIRING &ndash; EXECUTIVE CHEF (French Cuisine &amp; Bakery Specialist)We are currently looking for an experienced Executive Chef to join our team immediately. Position: Executive Chef Specialty: French Cuisine &amp; Bakery Availability: Immediate Joiner PreferredLocation: Doha, QatarKey Responsibilities:<ul><li>Lead and manage full kitchen operations.</li><li>Develop and execute authentic French cuisine menu items.</li><li>Oversee bakery and pastry production (artisan breads, viennoiserie, desserts).</li><li>Maintain high standards of food quality, presentation, and consistency.</li><li>Control food cost, inventory, and kitchen budgeting.</li><li>Ensure compliance with food safety and hygiene standards.</li><li>Train, supervise, and motivate kitchen staff.</li></ul>Requirements:<ul><li>Proven experience as an Executive Chef (minimum 7&ndash;10 years).</li><li>Strong background in French cuisine and professional bakery operations.</li><li>Experience in high-end restaurant, caf&eacute;, or hotel environment.</li><li>Strong leadership and kitchen management skills.</li><li>Excellent knowledge of HACCP and food safety standards.</li><li>Locally available candidates preferred.</li><li>Able to join immediately.</li></ul>Please share your CV to: Raze@fbhospitality.coJob Type: Full-timePay: QAR100.00 per week

Executive Chef

Inspire Management Training Center

We are looking for a highly skilled and experienced Executive Sous Chef with a strong background in luxury hospitality to assist the Executive Chef in overseeing all culinary operations. The successful candidate will uphold the highest standards of food quality, presentation, hygiene, and operational excellence, while effectively managing large kitchen teams in a dynamic five-star environment.Key Responsibilities<ul><li>Assist the Executive Chef in directing and managing all kitchen operations across outlets, banquets, and in-room dining</li><li>Ensure consistent delivery of menus with exceptional quality, taste, and presentation aligned with luxury brand standards</li><li>Supervise food preparation, production planning, and service execution, particularly during high-volume periods</li><li>Lead, coach, and motivate culinary teams to maintain high performance and professional standards</li><li>Enforce strict compliance with food safety regulations, HACCP protocols, and hygiene standards</li><li>Contribute to menu creation, seasonal planning, and recipe development with accurate costing</li><li>Monitor and control food costs, labor expenses, inventory management, and minimize wastage</li><li>Collaborate with purchasing and stores to ensure timely sourcing of premium ingredients</li><li>Address guest feedback professionally and resolve culinary concerns efficiently</li><li>Assume full kitchen leadership responsibilities in the absence of the Executive Chef</li></ul>Qualifications &amp; Experience<ul><li>Diploma or Degree in Culinary Arts or Professional Cookery</li><li>5&ndash;8 years of progressive culinary experience, including leadership roles within a luxury or five-star hotel environment</li><li>Proven experience as a Sous Chef or Senior Sous Chef in high-volume operations</li><li>Strong expertise in international cuisines and contemporary culinary techniques</li><li>Excellent leadership, communication, and organizational abilities</li><li>Demonstrated commitment to cleanliness, discipline, and operational excellence</li></ul>Job Type: Full-timeEducation:<ul><li>Diploma (Preferred)</li></ul>Experience:<ul><li>Executive sous chef in a luxury hospitality: 6 years (Preferred)</li></ul>Language:<ul><li>English (Preferred)</li></ul>Location:<ul><li>Doha (Required)</li></ul>

Executive Sous Chef (Luxury Hospitality)

We are seeking an experienced and visionary Executive Chef to lead our culinary operations within a dynamic Food &amp; Beverage (F&amp;B) environment. The Executive Chef will be responsible for overseeing all kitchen functions, driving menu innovation, maintaining the highest food quality and hygiene standards, and leading a high-performing culinary team.Key Responsibilities<ul><li>Oversee all kitchen operations to ensure consistent delivery of high-quality food.</li><li>Design, develop, and update menus in line with brand standards and market trends.</li><li>Ensure proper food preparation, portioning, presentation, and taste consistency.</li><li>Manage food cost, waste control, and inventory to meet financial targets.</li><li>Work closely with Procurement to source quality ingredients at competitive prices.</li><li>Ensure compliance with food safety, hygiene, and sanitation standards.</li><li>Oversee kitchen equipment maintenance and operational readiness.</li><li>Support pre-opening activities or new outlet launches when required.</li><li>Ensure consistency with brand positioning and concept identity.</li></ul>Qualifications &amp; Requirements<ul><li>Applicants must have proven experience in the Food &amp; Beverage (F&amp;B) or restaurant industry.</li><li>Minimum 5&ndash;7 years of progressive culinary experience, including leadership roles.</li><li>Diploma or certification in Culinary Arts or related field preferred.</li><li>Strong knowledge of international cuisines and modern cooking techniques.</li><li>Demonstrated experience in menu engineering and cost control.</li><li>Excellent leadership, communication, and organizational skills.</li><li>Strong understanding of HACCP and food safety standards.</li></ul>Job Type: Full-timeEducation:<ul><li>Diploma (Preferred)</li></ul>Experience:<ul><li>Executive Chef : 5 years (Preferred)</li></ul>Language:<ul><li>English (Preferred)</li></ul>Location:<ul><li>Doha (Required)</li></ul>

Hilton

<div>Executive Sous Chef
An Executive Sous Chef is responsible for contributing to menu creation and managing and training the kitchen brigade to deliver an excellent Guest and Member experience while managing food cost controls. 
What will I be doing? 
 
As Executive Sous Chef, you are responsible for contributing to menu creation and managing and training the kitchen brigade to deliver an excellent Guest and Member experience. An Executive Sous Chef will also be required to manage food cost controls. Specifically, you will be responsible for performing the following tasks to the highest standards:<ul><li>
Contribute to menu creation</li><li>
Manage and train the kitchen brigade effectively to ensure a well-organised and motivated team</li><li>
Ensure consistency in quality of dishes at all times</li><li>
Assist the Head Chef and managing customer relations when necessary, in the absence of the Chef</li><li>
Ensure resources meet business needs through the effective management of working rotas</li><li>
Support brand standards through the training and assessment of your team</li><li>
Manage food cost controls to contribute to Food and Beverage revenue</li><li>
Knowledge of activities in other departments and implications</li><li>
Ensure compliance with food hygiene and Health and Safety standards</li></ul>
What are we looking for? 
 
An Executive Sous Chef serving Hilton brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:<ul><li>
Strong Junior Sous Chef or previous Sous Chef Experience. Working in the same role is preferred</li><li>
Approaches food in a creative way</li><li>
Strong supervisory skills</li><li>
Positive attitude</li><li>
Good communication skills</li><li>
Committed to delivering a high level of customer service</li><li>
Excellent grooming standards</li><li>
Excellent planning and organising skills</li></ul>
It would be advantageous in this position for you to demonstrate the following capabilities and distinctions:<ul><li>
Relevant qualifications for role</li><li>
Ability to work a variety of shifts including weekends, days, afternoons and evenings</li></ul> 
What will it be like to work for Hilton?
The future of hospitality is bright at Hilton: a leading global hospitality company with a diverse portfolio of world-class brands. Dedicated to filling the earth with the light and warmth of hospitality, we have welcomed more than 3 billion guests in our more than 100-year history. Hilton is proud to have an award-winning workplace culture, and we are consistently named among one of the World&rsquo;s Best Workplaces.
We support the mental and physical wellbeing of all Team Members, so they can Thrive, thanks to innovative programs and benefits such as workplace flexibility, career growth and development, and our Go Hilton Team Member Travel discount program. Hilton prioritizes understanding and integrating our Team Members&rsquo; unique perspectives and voices&mdash;along with those of our Guests, Owners, Suppliers, and Partners&mdash;to cultivate a diverse and inclusive environment for all. Check out the Hilton Careers blog and Instagram to learn more about what it&rsquo;s like to be on Team Hilton!
We are an equal opportunity employer and value diversity at our company. We will ensure that qualified individuals with protected disabilities are provided reasonable accommodation to participate in the job application or interview process, to perform essential job functions of his or her role, and to receive other benefits and privileges of employment. Please contact us to request accommodation.</div>

Executive Sous Chef

HGM (Hospitality Group)

About Us: We are a specialty coffee brand dedicated to delivering exceptional quality and creativity in every cup and every bite. We are looking for a talented and passionate Executive Pastry Chef to lead our pastry and dessert program, ensuring consistency, innovation, and excellence across all outlets.Key Responsibilities:<ul><li>Lead the pastry section and oversee daily production of desserts, pastries, and baked goods for the coffee shop.</li><li>Develop and innovate menu items aligned with the brand&rsquo;s identity and seasonal trends.</li><li>Ensure consistent taste, quality, and presentation of all pastry products.</li><li>Manage kitchen operations including ingredient sourcing, costing, and inventory control.</li><li>Train, supervise, and motivate pastry staff to maintain high performance and hygiene standards.</li><li>Monitor food safety and cleanliness in compliance with HACCP and company standards.</li><li>Collaborate with management and barista team to create pairings that enhance the customer experience.</li><li>Control wastage and optimize production efficiency.</li></ul>Requirements:<ul><li>Minimum 4&ndash;6 years of professional pastry experience, with at least 2 years in a leadership or head pastry role.</li><li>Strong background in caf&eacute;-style desserts and modern pastry techniques.</li><li>Creative flair and attention to detail in flavor and presentation.</li><li>Excellent leadership, communication, and time management skills.</li><li>Knowledge of cost control, recipe standardization, and kitchen management.</li><li>Diploma or certification in Pastry Arts or Culinary Arts preferred</li></ul>Job Type: Full-time

Executive Pastry Chef

Job Summary:The Head Pastry Chef is responsible for leading and overseeing all pastry operations, including menu development, production management, quality control, cost management, and team leadership. This role requires exceptional technical expertise, strong leadership skills, creativity, and a passion for delivering high-quality and innovative pastry products while maintaining operational excellence and financial targets.Responsibilities and Obligations:Pastry Operations &amp; Menu Development<ul><li>Lead the planning, development, and execution of the caf&eacute;&rsquo;s pastry and dessert menu, including cakes, tarts, pastries, bread, cookies, plated desserts, and specialty items. Drive innovation by developing seasonal offerings and incorporating new trends, techniques, and customer preferences.</li><li>Ensure consistency, presentation standards, taste quality, and portion control across all pastry products.</li><li>Collaborate with the Executive Chef and management team for special promotions, festive menus, and event-specific dessert concepts.</li><li>Standardize recipes and maintain accurate documentation for production consistency.</li></ul>Leadership &amp; Team Management<ul><li>Lead, supervise, and mentor the pastry team including Sous Pastry Chefs, pastry chefs, bakers, and commis.</li><li>Delegate tasks effectively to ensure smooth workflow and timely production.</li><li>Provide structured training on techniques, recipes, hygiene standards, and presentation. Conduct performance evaluations and provide constructive feedback.</li><li>Promote teamwork, accountability, and a positive working environment.</li></ul>Quality Control &amp; Production Management<ul><li>Oversee daily production to ensure high standards in taste, appearance, and freshness. Conduct regular quality checks and tasting sessions.</li><li>Maintain strict hygiene, cleanliness, and organization within the pastry kitchen.</li><li>Ensure compliance with all food safety and sanitation standards.</li></ul>Cost Control &amp; Inventory Management<ul><li>Manage food cost targets for the pastry section in coordination with management.</li><li>Monitor ingredient usage, minimize waste, and optimize productivity.</li><li>Oversee ordering, receiving, storage, and stock rotation of all pastry ingredients and supplies.</li><li>Ensure proper maintenance and functionality of all pastry equipment.</li><li>Control inventory levels and conduct regular stock audits.</li></ul>Customer Service &amp; Brand Standards<ul><li>Ensure pastry offerings align with brand standards and customer expectations.</li><li>Review and respond to guest feedback, implementing improvements when necessary.</li><li>Uphold the CHAMPS mindset:</li></ul>&Oslash; C*leanliness, Hospitality, Accuracy, Maintenance, Product Quality, S*peed of ServiceSelf-Management<ul><li>Adhere to company grooming standards and time &amp; attendance policies.</li><li>Actively participate in professional development and training initiatives.</li><li>Demonstrate professionalism, accountability, and leadership at all times.</li></ul>Health, Safety &amp; Security<ul><li>Ensure full compliance with health, hygiene, food safety, and fire life safety regulations.</li><li>Familiarize the team with emergency and evacuation procedures.</li><li>Report and document all incidents, accidents, and near misses promptly to the Executive Chef and HR Manager.</li></ul>General Responsibilities<ul><li>Comply with the Company&rsquo;s Corporate Code of Conduct.</li><li>Demonstrate company values and expected behaviours.</li><li>Perform additional duties as assigned by management in line with business objectives.</li></ul>Qualifications &amp; Requirements<ul><li>Proven experience as a Head Pastry Chef or Executive Pastry Chef in a high-volume caf&eacute;, restaurant, or hotel environment.</li><li>Strong technical knowledge of baking methods, advanced pastry techniques, chocolate work, sugar artistry, bread production, and cake decoration.</li><li>Demonstrated leadership experience with the ability to manage, train, and motivate a pastry team effectively.</li><li>Comprehensive knowledge of kitchen hygiene practices, HACCP principles, and occupational health &amp; safety standards.</li><li>Solid understanding of food cost control, inventory management, and budgeting within the pastry section.</li><li>Proven track record of developing innovative, high-quality pastry menus and maintaining consistency in production.</li><li>Ability to lead and perform efficiently in a fast-paced, high-pressure environment.</li><li>Excellent organizational and time management skills with strong attention to detail.</li><li>Strong interpersonal, communication, and problem-solving abilities.</li><li>Customer-focused mindset with a genuine passion for delivering exceptional service and product quality.</li><li>Positive attitude, professional demeanor, and strong work ethic.</li><li>Highly responsible, reliable, and able to maintain confidentiality when required.</li><li>Flexibility to work evenings, weekends, and public holidays as per business needs.</li><li>University or College Degree in Culinary Arts, Pastry Arts, Hospitality Management, or a related discipline is an advantage.</li></ul>Job Type: Full-time

Head Pastry Chef

Direct optimize hospitality

Location: Doha, QatarWe are looking for a talented and experienced head chef to lead our kitchen operations and deliver exceptional dining experiences. The ideal candidate must be creative, organized, and capable of managing a fast-paced kitchen environment.Key Responsibilities:<ul><li>Lead and manage the entire kitchen team.</li><li>Plan and develop innovative menus.</li><li>Ensure high standards of food quality, taste, and presentation.</li><li>Control food costs, inventory, and kitchen expenses.</li><li>Maintain hygiene and food safety standards (HACCP).</li><li>Train, mentor, and supervise kitchen staff.</li><li>Coordinate with management for smooth daily operations.</li></ul>Requirements:<ul><li>Proven experience as a head chef or executive chef.</li><li>Strong leadership and team management skills.</li><li>Expertise in international cuisines (preferred).</li><li>Knowledge of food costing and inventory control.</li><li>Ability to work under pressure.</li><li>Excellent communication skills.</li></ul>What We Offer:<ul><li>Competitive salary package.</li><li>Professional working environment.</li><li>Career growth opportunities.</li></ul>Job Types: Full-time, PermanentPay: Up to QAR7,000.00 per month

Head Chef

Explore 416+ Corporate executive chef in Doha this March. Find roles across top companies and apply now to boost your career.

416 corporate executive chef jobs In Doha

Executive Chef

Executive Sous Chef (Luxury Hospitality)

Executive Chef

Executive Sous Chef

Executive Pastry Chef

Head Pastry Chef

Head Chef