corporate executive chef

Karami Companies Management

<p>The Corporate Sous Chef supports the Corporate/Executive Chef in managing culinary operations across multiple outlets or a central kitchen. This role ensures consistent food quality, adherence to brand standards, efficient kitchen operations, menu execution, and team supervision. The Corporate Sous Chef plays a key role in training kitchen teams, maintaining food safety, and supporting new concept or menu development.</p><p><b>Key ResponsibilitiesCulinary Operations</b></p><ul><li>Assist in overseeing daily kitchen operations across assigned outlets/central kitchen.</li><li>Ensure consistent food preparation, presentation, and portioning according to brand standards.</li><li>Support menu development, recipe standardization, and costing.</li><li>Monitor product quality and ensure compliance with culinary guidelines.</li></ul><p><b>Team Leadership &amp; Training</b></p><ul><li>Supervise and guide chefs, cooks, and kitchen staff in day-to-day operations.</li><li>Train teams on new recipes, techniques, plating, and food safety standards.</li><li>Assist in workforce planning, scheduling, and performance evaluation.</li></ul><p><b>Food Safety &amp; Hygiene</b></p><ul><li>Ensure strict compliance with HACCP, food handling procedures, and hygiene standards.</li><li>Conduct regular kitchen inspections and implement corrective actions.</li><li>Maintain proper storage, labelling, and rotation (FIFO).</li></ul><p><b>Inventory &amp; Cost Control</b></p><ul><li>Monitor food inventories and consumption levels to reduce wastage.</li><li>Support purchasing and ensure high-quality raw materials are received.</li><li>Assist in cost control initiatives, recipe costing, and stock forecasting.</li></ul><p><b>Operational Support</b></p><ul><li>Support multiple outlets in resolving culinary issues or operational challenges.</li><li>Participate in opening new outlets, kitchen setup, and staff training.</li><li>Ensure equipment is functioning properly and coordinate maintenance as needed.</li></ul><p><b>Qualifications &amp; Requirements</b></p><ul><li>Diploma/Degree in Culinary Arts or related discipline.</li><li>Minimum <b>5&ndash;7 years</b> of experience, including experience as a Sous Chef or Senior Chef in a high-volume or multi-outlet environment.</li><li>Strong knowledge of international cuisines, food production, and kitchen management.</li><li>Excellent leadership, communication, and organizational skills.</li><li>Ability to work in fast-paced environments and handle multiple operations simultaneously.</li></ul><p>Job Types: Full-time, Permanent</p><p>Application Question(s):</p><ul><li>Do you have valid QID ?</li><li>What is your notice period?</li></ul><p>Work Location: Remote</p>

Corporate Sous Chef

White Lodging

<div><div><div><div><div>Summary:</div></div><div></div><div><div><br>
The immediate direct support Chef in charge of all Culinary functions when the Executive Chef isn&rsquo;t on property, and has been trained in all aspect of Food and Beverage daily Operations, able to oversee the entire operation. [Executive Chef in training]</div></div></div><div><div><div><br>
Responsibilities</div></div><div></div><div><div><ul><li><br>
The Chef is directly responsible for all aspects of daily food preparation in all areas of the hotel where food is served including any associate or vendor feeding supporting the Chef and the set directions in all areas of F&amp;B, They direct kitchen staff and all food related concerns or topics on behalf of the Executive Chef.</li></ul>
The following is a sample list:<br>
<br>
<ul><li>Support the Chef in Developing and representing all Food, Beverage, and Service of the Department, creating the culture with continuous learning and training with emphasis on high quality, fresh ingredients utilizing seasonal techniques and preparations appropriate for each outlet or event, balancing Quality and Profit.</li></ul><br>
<ul><li>Interview, hire, as directed &amp; train and manage all culinary staff on a daily basis</li></ul><br>
<ul><li>Have knowledge of all current local health department, Corporate HACCP and Food Safety SOP&rsquo;s, &amp; Federal Guidelines, ensure the operation is in continuous compliance</li></ul><br>
<ul><li>Help Organize, Oversee and Manage all Food prep operations in Daily Operations</li></ul><br>
<ul><li>Help Create all menus, recipes, use records,</li></ul><br>
<ul><li>Help organize and execute menu implementation list and timelines</li></ul><br>
<ul><li>Ensure continuous success of the kitchen brigade and stations assignments following the WLW SOP&rsquo;s and directives, utilizing all daily forms and functions of WLW</li></ul><br>
<ul><li>Support the Chef, Sales Dept, E.M., and outlet FOH in the Food and Beverage marketing and sales programs</li></ul><br>
<ul><li>Execute all accounting procedures required not limited to and including F&amp;B check book, Food checkbook, invoice processing, payroll, monthly inventories and P&amp;L critiques in conjunction with, or as assigned</li></ul><br>
<ul><li>Check freshness of foods and ingredients, ensure all recipes and portion use records are followed</li></ul><br>
<ul><li>Monitor all Food related expenses and ensure budgeted levels are achieved</li></ul><br>
<ul><li>Monitor all guest corporate feedback scores and conspire for positive influence on rankings</li></ul><br>
<ul><li>Foster a climate of cooperation and respect between coworkers</li></ul><br>
<ul><li>Mentor all associates for career development and advancement<br>
</li></ul></div></div><br>
</div><br>
<div><div><div>Other Information</div></div><div></div><div><div><br>
COMPETENCIES<br>
<br>
<ul><li>Analytical Skills</li></ul><br>
<ul><li>Leading Edge</li></ul><br>
<ul><li>Creativity</li></ul><br>
<ul><li>Adaptability</li></ul><br>
<ul><li>Customer focus</li></ul><br>
<ul><li>Coaching</li></ul><br>
<ul><li>Energy</li></ul><br>
<ul><li>Selecting A Players</li></ul><br>
<ul><li>Team Building</li></ul><br>
SKILLS<br>
<br>
<ul><li>Basic Computer Skills featuring Excel, WORD, Outlook, TM1,Etc</li></ul><br>
<ul><li>All Cooking and preparation equipment knowledge</li></ul><br>
<ul><li>All stewarding cleaning and maintenance equipment</li></ul><br>
<ul><li>Basic Human Resources Skills and Knowledges</li></ul><br>
<ul><li>Basic Sales Skills, and Technique Knowledges</li></ul><br>
EDUCATION/EXPERIENCE<br>
<br>
<ul><li>Associates of Culinary Arts or Business Administrative<br>
</li></ul><br>
<br>
WORKING CONDITIONS<br>
<br>
<ul><li>35% Cerebral and 65% Physical<br>
</li></ul><br>
<br>
FULL TIME BENEFIT OVERVIEW<br>
<br>
<ul><li>Medical, Dental, and Vision</li></ul><br>
<ul><li>Short- and Long-Term Disability and Life Insurance</li></ul><br>
<ul><li>Employee Assistance Program (EAP)</li></ul><br>
<ul><li>401(k)</li></ul><br>
<ul><li>Paid Time Off to include Vacation, Holidays, &amp; Sick</li></ul><br>
<ul><li>Tuition Reimbursement</li></ul><br>
<ul><li>Complimentary and Discounted Rooms</li></ul></div></div></div></div><div><p><br>
Location Code: 9093</p></div></div>
<br><div></div><div><div><div><div>Saratoga WY
</div></div></div><div><div><div>Posted:</div>
<div>12/23/2025</div>
</div><div><div>Job Reference #:</div>
<div>9093202R2147</div></div></div></div>

Executive Sous Chef

Comolounge

<p><b>Executive Pastry Chef </b></p><p>The Executive Pastry Chef is the creative and managerial leader of the entire pastry and bakery operation. This role is responsible for the design, development, and execution of unique, high-quality, and profitable dessert, bread, and pastry menus.<br/>The Chef must possess exceptional technical expertise, a passion for experimentation, and proven leadership ability to guide and mentor the production team while maintaining strict cost and quality standards.</p><p><b>Key Responsibilities:</b></p><p><b>1. Culinary Innovation &amp; Menu Development</b></p><ul><li><b>Experimentation &amp; Uniqueness:</b> Lead the research, development, and execution of <b>unique and innovative pastry concepts, desserts, and plated presentations</b> that distinguish the brand in the market.</li><li>Getty Images</li><li><b>Recipe &amp; Standardization:</b> Create, document, and maintain highly accurate, scalable, and cost-effective recipes for all pastries, desserts, breads, and confectionery items.</li><li><b>Quality Assurance:</b> Establish and enforce uncompromising standards of product quality, consistency, and visual presentation across all production lines and service periods.</li><li><b>Seasonal Focus:</b> Strategically integrate seasonal, local, and specialized ingredients into the menu, ensuring dynamic and timely offerings.</li></ul><p><b>2. Leadership &amp; Production Management</b></p><ul><li><b>Team Oversight:</b> Lead, manage, and mentor the entire Pastry Production Team, including the Sous Pastry Chef and all station cooks (bakers, chocolatiers, commis).</li><li><b>Scheduling &amp; Efficiency:</b> Develop production schedules and labor forecasts to ensure efficient staffing levels that meet demand while strictly controlling <b>labor costs</b>.</li><li><b>Skill Development:</b> Conduct regular training sessions focused on advanced techniques, sanitation standards, equipment usage, and new menu item preparation.</li><li><b>Inter-Departmental Collaboration:</b> Work closely with the Executive Chef and F&amp;B managers to align pastry production with overall kitchen flow and customer feedback.</li></ul><p><b>3. Financial &amp; Operational Control</b></p><ul><li><b>Cost Management:</b> Be accountable for the <b>Cost of Goods Sold (COGS)</b> for the pastry department. Actively monitor inventory, control waste, and implement procedures to maximize yield and profitability.</li><li><b>Procurement:</b> Oversee the ordering and receiving of all specialty ingredients, chocolate, equipment, and supplies, ensuring quality standards are met at optimal costs.</li><li><b>Inventory Control:</b> Implement strict inventory management protocols for high-value items (e.g., chocolate, nuts, specialty flours) to prevent spoilage and theft.</li></ul><p><b>4. Hygiene &amp; Safety Compliance</b></p><ul><li>Ensure absolute and continuous compliance with all local health, safety, and sanitation regulations (e.g., HACCP).</li><li>Maintain the pristine condition and organized arrangement of all pastry kitchens, preparation areas, and storage facilities.</li><li>Ensure all team members adhere to proper food handling and storage procedures at all times.</li></ul><p>Qualifications Required:</p><ul><li>Minimum of <b>5-10 years</b> of progressive experience in pastry and baking, with at least <b>2-4 years</b> at an Executive Pastry Chef or Head Pastry Chef level in a high-end restaurant or luxury hotel environment.</li><li>A proven portfolio demonstrating <b>creative talent, experimentation, and innovation</b> in contemporary pastry design.</li><li>Exceptional <b>leadership and management skills</b> with a track record of building, motivating, and retaining a specialized production team.</li><li>Expert knowledge of patisserie techniques, bread making, chocolate work, sugar artistry, and classic desserts.</li><li>Strong financial acumen, including experience with <b>budgeting, P&amp;L management, and detailed COGS control.</b></li></ul><p>Preferred:</p><ul><li>Professional certification from a recognized culinary institute.</li><li>Fluent in English.</li><li>HACCP certification is highly desirable.</li></ul><p>Job Types: Full-time, Contract<br/>Contract length: 24 months</p><p>Pay: AED10,000.00 - AED13,000.00 per month</p><p>Ability to commute/relocate:</p><ul><li>Al-Ayn: Reliably commute or planning to relocate before starting work (Required)</li></ul><p>Application Question(s):</p><ul><li>When can you join us?</li></ul><p>Education:</p><ul><li>Diploma (Required)</li></ul><p>Location:</p><ul><li>Al-Ayn (Required)</li></ul>

Executive Pastry Chef

Mandarin Oriental Hotel Group

<div><p><b>Executive Pastry chef</b></p><p>
Mandarin Oriental, Doha is looking for a Executive Pastry Chef to join our Culinary team.</p><p>
Are you a master of craft? Do you thrive in a team that succeeds together, demonstrating integrity and respect while acting responsibly? Do you embrace a growth mindset? We invite you to become a fan of the exceptional.</p><p>
Mandarin Oriental is the award-winning owner and operator of some of the most luxurious hotels, resorts and residences located in prime destinations around the world, with a strong development pipeline. Increasingly recognized for creating some of the world&rsquo;s most sought-after properties, the Group provides legendary service inspired by Asian heritage whilst representing the very cutting-edge of luxury experiences.</p><p>
Mandarin Oriental, Doha is an intimate and stylish urban retreat, blending Qatari-influenced heritage with modern design. Located in the heart of Msheireb Downtown Doha, within walking distance to Souq Waqif, Museum of Islamic Art and a short distance to the business district, West Bay.</p><p></p><p><b>
About the job</b></p><p>
Based at Mandarin Oriental, Doha within the Culinary Department in Doha, the Executive Pastry Chef is responsible for the overall management and execution of all pastry and bakery operations at Mandarin Oriental, Doha. This includes leading the culinary direction for the hotel&rsquo;s Pastry and Bakery Kitchens, covering areas such as Banquet, Catering, In-Room Dining, Mosaic, Baraha Lounge, Qaqaw, Cake Shop, and Gelato operations. The role focuses on delivering innovative, high-quality products aligned with the brand's luxury standards. With strong leadership, technical skills, and a clear understanding of both regional and international pastry trends, the Executive Pastry Chef plays a key role in maintaining excellence, consistency, and creativity while ensuring compliance with food safety and hygiene protocols.</p><p></p><p>
As Executive Pastry Chef, you will be responsible for the following duties:</p><ul>
<li>
Lead and manage all aspects of pastry and bakery production across multiple outlets including Banquet, Catering, In-Room Dining, Mosaic, Baraha Lounge, Qaqaw, Cake Shop, and Gelato operations.</li>
<li>Ensure consistently high standards in product quality, presentation, and guest satisfaction in line with Mandarin Oriental brand expectations.</li>
<li>Oversee daily operations, including cost control, inventory, ordering, scheduling, and training.</li>
<li>Collaborate closely with other departments and culinary teams to support menu development and guest offerings.</li>
<li>Maintain strict adherence to HACCP, food safety, hygiene, and cleanliness standards.</li>
<li>Inspire, mentor, and develop the pastry team through training, feedback, and career progression support.</li>
<li>Actively contribute to the strategic planning and innovation of new pastry concepts and seasonal menus.</li>
<li>Ensure the pastry and bakery team delivers excellence in service, creativity, and team collaboration.</li>
</ul><p></p><p><b>
As </b>Executive Pastry Chef<b>, we expect from you:</b></p><p><b>
Education &amp; Experience</b></p><ul>
<li>
Degree or Higher National Diploma in Hospitality, Culinary Arts, or Hotel Management.</li>
<li>Minimum 6 years of experience as Executive Pastry Chef or in a similar leadership position in a five-star luxury hotel.</li>
<li>Minimum of 15 years of professional pastry and bakery experience in high-end kitchens or restaurants.</li>
<li>Work experience in Middle Eastern countries (UAE, Bahrain, Saudi Arabia, or Qatar) is considered an advantage.</li>
<li>International experience in Europe, Asia, Americas, or China is considered an advantage.</li>
<li>Experience in Michelin-starred restaurants or pre-opening projects is a plus.</li>
</ul><p><b>
Skills &amp; Requirements</b></p><ul>
<li>
Strong leadership and interpersonal skills, with the ability to manage multicultural teams.</li>
<li>Technical mastery in pastry and bakery production, including &agrave; la carte and buffet presentations.</li>
<li>Solid knowledge of food cost management, financial accountability, and operational planning.</li>
<li>Proficient in English (spoken and written); additional languages are a plus.</li>
<li>Committed to guest satisfaction, team collaboration, and brand excellence.</li>
<li>Able to work long hours and maintain focus under pressure.</li>
<li>Creative, modern approach to pastry with strong training capabilities.</li>
</ul><p></p><p><b>
Our commitment to you
</b></p><ul><li>Learning &amp; Development. Your success is our success. We craft unique learning and development programmes for various stages in your career so that you grow, continuously.</li>
<li>MO stay. When you work as hard as our colleagues do, it&rsquo;s important to take time off. As a member of the #MOfamily, you can stay with us wherever you go in the world. The MO stay programme offers complimentary nights and additionally attractive rates on rooms for you and your loved ones.</li>
<li>Heath &amp; Colleague Wellness. Finding the right work-life balance is important. Your wellbeing matters to us. A variety of health benefits and wellness programmes are offered to all our colleagues, globally.</li>
<li>Retirement Plans. When you show commitment to us, we reciprocate. We offer different retirement plans depending on the length of your service and your role.</li>
<li>A competitive salary and benefits packages</li>
</ul><ul><li>Transportation and Housing provided</li>
<li>Relocation and Vacation Tickets</li>
</ul><p></p><p>
We&rsquo;re Fans. Are you?</p></div>

Hilton

<div>
 An Executive Chef will build a reputation for the hotel by maintaining a talented and creative kitchen brigade, offering an innovation menu, and promising an exceptional culinary experience.
 <br/>
 <br/>
 <strong>
  What will I be doing?
  <br/>
  <br/>
 </strong>
 As Executive Chef, you are fully responsible for developing the reputation of the hotel through the production of excellent quality food throughout the hotel, and the development of a high quality kitchen brigade. An Executive Chef will oversee the operational management of the kitchen and Team Members. Specifically, an Executive Chef will perform the following tasks to the highest standards:
 <br/>
 <br/>
 <ul>
  <li>
   Lead of the kitchen brigade and ensure ongoing development of Team Members
  </li>
  <li>
   Identify an effective approach to succession planning
  </li>
  <li>
   Create menus that meet and exceed customers' needs and conform to brand standards
  </li>
  <li>
   Ensure the consistent production of high quality food through all hotel food outlets
  </li>
  <li>
   Develop positive customer relations through proactive interaction with Guests, Team Members, contractors, and suppliers
  </li>
  <li>
   Resolve, promptly and completely, any issues that may arise in the kitchen or related areas among Guests and Team Members
  </li>
  <li>
   Manage department operations, including budgeting, forecasting, resource planning, and waste management
  </li>
  <li>
   Manage all aspects of the kitchen including operational, quality and administrative functions
  </li>
  <li>
   Actively seek verbal feedback from customers on a regular basis and respond to all guest queries in a timely and efficient manner
  </li>
  <li>
   Ensuring adequate resources are available according to business needs
  </li>
  <li>
   Manage the provision of food to Food and Beverage outlets and taking action where necessary to ensure compliance with current legislation
  </li>
  <li>
   Control costs without compromising standards, improving gross profit margins and other departmental and financial targets
  </li>
  <li>
   Ensure team members have an up-to-date knowledge of menu items, special promotions, functions and events
  </li>
  <li>
   Maintain good communication and work relationships in all hotel areas
  </li>
  <li>
   Ensure that staffing levels are maintained to cover business demands
  </li>
  <li>
   Ensure monthly communication meetings are conducted and post-meeting minutes generated
  </li>
  <li>
   Manage staff performance issues in compliance with company policies and procedures
  </li>
  <li>
   Recruit, manage, train and develop the kitchen team
  </li>
  <li>
   Comply with hotel security, fire regulations and all health and safety and food safety legislation
  </li>
  <li>
   Ensure maintenance, hygiene and hazard issues are dealt with in a timely manner
  </li>
  <li>
   Manage financial performance of the department so all planning is in line with hotel objectives
  </li>
  <li>
   Manage food control systems are adhered to them so margins are on target in a pro-active way
  </li>
  <li>
   Regular review of all menus with Food and Beverage manager to confirm offerings are in line with market trends
  </li>
  <li>
   Be environmentally aware
  </li>
  <li>
   Ensure food wastage program is adhered to so that margins are on target
  </li>
  <li>
   Responsible for ensuring that the monthly working schedules are made and maintained in accordance with local legislation
   <br/>
   <br/>
   <br/>
  </li>
 </ul>
 <strong>
  What are we looking for?
  <br/>
  <br/>
 </strong>
 An Executive 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:
 <br/>
 <br/>
 <ul>
  <li>
   Previous, relevant experience as an Executive Chef or a high-performing Sous Chef in a first class property, required
  </li>
  <li>
   Excellent leadership skills
  </li>
  <li>
   A creative approach to the production of high quality food
  </li>
  <li>
   A business focused approach to managing a hotel kitchen
  </li>
  <li>
   Excellent communication skills
  </li>
  <li>
   Ability to build relationships, internal and external, to the hotel and the Company
  </li>
  <li>
   Excellent planning and organizational skills
  </li>
  <li>
   Ability to multi-task and meet deadlines
  </li>
  <li>
   A current, valid, and relevant trade qualification (proof may be required)
   <br/>
   <br/>
   <br/>
  </li>
 </ul>
 It would be advantageous in this position for you to demonstrate the following capabilities and distinctions:
 <br/>
 <br/>
 <ul>
  <li>
   A certification in management
  </li>
  <li>
   Proficiency with computers and computer programs, including Microsoft Word, Excel and Outlook
   <br/>
   <br/>
   <br/>
  </li>
 </ul>
 <strong>
  What will it be like to work for Hilton?
  <br/>
  <br/>
 </strong>
 Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision &ldquo;to fill the earth with the light and warmth of hospitality&rdquo; unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!
 <br/>
 <br/>
 <strong>
  Work Locations
  <br/>
  <br/>
 </strong>
 Hilton Salalah
 <br/>
 <br/>
 <strong>
  Schedule
  <br/>
  <br/>
 </strong>
 Full-time
 <br/>
 <br/>
 <strong>
  Brand
  <br/>
  <br/>
 </strong>
 Hilton Hotels &amp; Resorts
 <br/>
 <br/>
 <strong>
  Job
  <br/>
  <br/>
 </strong>
 Culinary
</div>


Executive Chef

TICK Restaurant

<p><b>The Executive Chef will lead the kitchen operations, oversee daily food production, and ensure consistent quality and presentation of all dishes. Responsibilities include developing and updating menus, managing food costs, controlling inventory, and maintaining high standards of hygiene and food safety. The Executive Chef will train and supervise kitchen staff, coordinate with management on new recipes, monitor supplier quality, and ensure smooth workflow in the kitchen. Strong leadership, creativity, and experience in healthy or diet-focused cooking are preferred.</b></p><p>Job Type: Full-time</p><p>Pay: QAR5,000.00 - QAR12,000.00 per month</p>

Qatar Airways

<div><div><div><div><div><div><div><div>Job title
</div><div>Executive Sous Chef (Product Development)
</div></div><div><div>Ref #
</div><div>229082
</div></div><div><div>Location
</div><div>Qatar - Doha
</div></div><div><div>Job family
</div><div>Cargo &amp; Airport Operations
</div></div><div><div><ul><li>Closing date: 28-Dec-2025</li></ul><br>
</div></div></div></div></div><div><div><div><div><div><p>As an Executive Sous Chef within the Product Development Department, you will be responsible to organize, supervise, and coordinate the work of a large staff providing culinary services per excellence, working closely with the Executive Chef and interacting on a regular basis with General Manager and other Senior Managers of the organization. You will be in charge in full shift during 24 hours operation in the absence of Executive Chef and Senior Executive Sous Chef.</p><p><b>
To achieve success in this role you will need to:</b></p><ul><li>
Ensure proper communication between Sous Chefs and Executive Chef.</li><li>
Schedule, assign, train, discipline, and monitor the work of kitchen staff (cooks, Stewards and purchasing), participates in the preparation of foods as required.</li><li>
Train employees in new methods, techniques, and procedures in fine dining preparation.</li><li>
Coordinate kitchen activities with other unit supervisors and managers as required; plans the meal program.</li><li>
Maintain portion of food and monitor cost controls level.</li><li>
Monitor proper labelling and storage of foods and supplies.</li><li>
Inspect equipment and facilities to assure proper use, safety, maintenance, and sanitation.</li><li>
Conduct the internal production audit with the help of Sous chef to ensure all the production areas (including chillers, freezers, storage areas, decanting rooms) are maintain clean and tidy always and submit the report to Executive chef.</li><li>
Manage consistent smooth running of food production areas as per roster assignment.</li><li>
To ensure the production standards in terms of food quality and recipes are followed.</li><li>
Check the production plan as per Batch wise which link directly to flights departure.</li><li>
Participate and coordinates preparation of food in production area and estimates requirements according to the new menus.</li><li>
Co-ordinate with Planning team for upcoming new cycles requirements.</li><li>
Control and analyse the quality of product and service to meet customer satisfaction.</li><li>
Monitor all meals and menus, supervise food preparation to include methods, portion control and garnishing; ensure attractive presentation of all foods.</li><li>
Maintain reports of incidents and accidents whatever happens in the production sections are reported to Executive Chef or higher management immediately and relevant forms filled up for recoding purpose.</li><li>
Analyze and reply the voyage reports received from quality assurance department, necessary corrective action and implementation done related to the VR in the sections.</li><li>
To monitor Yield report and provide feedback to purchasing in case of deviation.</li></ul><p></p><p><br>
 <b>Be part of an extraordinary story</b></p><p>
Your skills. Your imagination. Your ambition. Here, there are no boundaries to your potential and the impact you can make. You&rsquo;ll find infinite opportunities to grow and work on the biggest, most rewarding challenges that will build your skills and experience. You have the chance to be a part of our future, and build the life you want while being part of an international community. Our best is here and still to come. To us, impossible is only a challenge. Join us as we dare to achieve what&rsquo;s never been done before. Together, everything is possible.</p>
</div></div></div></div></div><div><div><div><h3 class="jobSectionHeader"><b>Qualifications
</b></h3></div></div><div><div><div><div><p>You should have at least Relevant College or University Qualification to min Bachelor&rsquo;s Level with 5 years of job-related experience preferably within Airline / Airport / VIP Charters / 5-star hotels.</p><p>
It is preferred if you have had experience as an Executive Sous Chef or Senior Executive Sous Chef in a high-volume environment.</p><p><b>
Essential</b></p><ul><li>
Experience in menu design / recipe creation</li><li>
Good Knowledge about food and beverages</li><li>
Strong knowledge of nouvelle cuisine, gourmet sauces, exhibition cooking, fine dining desserts, grade</li><li>
Mange preparation and high-quality food preparation</li><li>
Good Computer skills in MS Office</li><li>
Basic Food hygiene and HACCP (Hazard Analysis Critical Control Point) Skills</li></ul><p><b>
Preferred</b></p><ul><li>
Must be keenly aware of new trends and directions in the fine dining service industry</li><li>
Ability to effectively supervise and train a large diverse work staff and experience in managing in a high-pressure environment</li><li>
Planning and supervisory skills</li><li>
Managerial skills - Ability to delegate work, set clear direction and manage workflow. Strong mentoring and coaching skills. Ability to train and develop subordinate's skills. Ability to foster teamwork among team members</li></ul><p><b>
</b></p><p><b>About Qatar Airways Group</b></p><p>
Our story started with four aircraft. Today, we deliver excellence across 12 different businesses coming together as one. We&rsquo;ve grown fast, broken records and set trends that others follow. We don&rsquo;t slow down by the fear of failure. Instead, we dare to achieve what&rsquo;s never been done before.</p><p>
So, whether you&rsquo;re creating a unique experience for our customers or innovating behind the scenes, every person contributes to our proud story. A story of spectacular growth and determination. Now is the time to bring your best ideas and passion to a place where your ambition will know no boundaries, and be part of a truly global community.</p><p>
</p><p><b>How to apply</b></p><p>
If you&rsquo;re ready to transform how millions of global users connect, explore, and transact then apply now by uploading your CV and completing our quick application form.</p><br>
</div></div><div></div><div><div><br>
<div><b>About Qatar Airways Group
</b></div><br>
Our story started with four aircraft. Today, we deliver excellence across 12 different businesses coming together as one. We&rsquo;ve grown fast, broken records and set trends that others follow. We don&rsquo;t slow down by the fear of failure. Instead, we dare to achieve what&rsquo;s never been done before.<br>
<br>
So whether you&rsquo;re creating a unique experience for our customers or innovating behind the scenes, every person contributes to our proud story. A story of spectacular growth and determination. Now is the time to bring your best ideas and passion to a place where your ambition will know no boundaries, and be part of a truly global community.<br>
</div></div><div><div>https://aa115.taleo.net/careersection/QA_External_CS/jobapply.ftl?lang=en&amp;job=229082</div></div></div></div></div></div></div></div>

Executive Sous Chef (Product Development)

Search 10000+ Corporate executive chef jobs near you this December. New roles added regularly across leading industries. Apply today.

10000 corporate executive chef jobs NEAR_ME

Corporate Sous Chef

Executive Sous Chef

Executive Pastry Chef

Executive Pastry Chef

Executive Chef

Executive Chef

Executive Sous Chef (Product Development)