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executive chef

TICK Restaurant

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.Job Type: Full-timePay: QAR5,000.00 - QAR12,000.00 per month

Executive Chef

Hot n cool

Job SummaryResponsible for all culinary activities within the company, ensuring the highest standards of food quality, presentation, and innovation. This demands exceptional leadership, creativity, and organizational skills to effectively manage the kitchen team and deliver an outstanding dining experience to guests.Key Responsibilities1. Responsible for the day to day running of the kitchen as directed by the General Manager, or / Food and Beverage Director.2. Responsible for the implementing of all company Standard Operating Procedure (SOP).3. Directly responsible for managing and systemizing all food production; Oversee inventory and purchasing of products.4. Oversees all aspect of kitchen operations, including food preparations, cooking, and plating.5. Developing new dishes and overhauling menus to attract more clientele.6. Approving dishes before adding them to the menu.7. Managing kitchen production efficiently for ensuring smooth operations, and delivering high-quality dishes to customers.8. Menu engineer analyzes a restaurant's menu strategically and optimizes it to maximize profitability.9. Demonstrate the effective handling of guest queries or complaints and deal with them accordingly in conjunction with the General Manager or Food and Beverage Director, which will include logging as part of the process for continual improvement.10. Provide support and training to all sections of the kitchen, with menu knowledge, job role expectations and future development of each chef.11. Visiting all outlet restaurants ensuring consistency in operations, quality standards, and guest experience across multiple locations.12. Comply with municipality standards / Ministry requirement in terms of cleanliness, organization, and food safety.13. Setting appropriate PAR (Periodic Automatic Replacement) levels in all outlets determines the optimum amount of inventory stock needed on hand after each order delivery.14. Monitor inventory levels and place orders in a timely manner to ensure smooth kitchen operations.15. Any policies and procedures developed within the organization should be observed and followed.16. Helps with financial planning and budgeting.17. Estimate staff&rsquo;s workload and compensations.18. Ensure that the staff follow the rules set by the ARRM and/or by law regarding hygiene, stock rotation, dating, storage, temperature control of refrigerators, pest control, reporting of faulty equipment, reporting of notifiable diseases, reporting of absenteeism be it due to sickness or otherwise.19. At least quarterly meetings with each restaurant's with Head Chef to discuss menu and operations improvements.20. Sending weekly Rota&rsquo;s Schedule.21. Maintain records of attendance.22. Foster a climate of cooperation and respect between co-oworker23. Performs other duties assigned.Qualification, Experience &amp; Knowledge<ul><li>Culinary Degree.</li><li>15 years proven experience as an Executive Chef or similar role in a high-volume restaurant or hospitality.</li><li>Proficiency in menu planning, recipe, and culinary techniques.</li><li>Strong leadership abilities with the capacity to inspire and mentor the kitchen staff.</li><li>Excellent communication, organizational, and problem-solving skills.</li><li>Knowledge of food safety standards kitchen equipment, sanitation, and hygiene practices.</li><li>Proficiency in inventory management and financial analysis.</li><li>Experience with cost and labor management.</li><li>Understanding of useful computer programs (MS Office, restaurant management software, POS).</li><li>Willingness to work flexible hours, including evenings, weekends, and holidays.</li></ul>Job Types: Full-time, PermanentApplication Question(s):<ul><li>How many years you've been working in F&amp;B Industry?</li><li>How many years of experience as an Executive Chef?</li><li>What is your Nationality?</li><li>How much is your Expected Salary?</li><li>You can join Immediately?</li></ul>Work Location: In person

EXECUTIVE CHEF

SOCAST | Advertising & Marketing

We are looking for an experienced and qualified Executive Chef to organize the kitchen&rsquo;s activities. You will be the first in command in the facilities and will create and inspect dishes before they arrive at the customers ensuring high quality and contentment.Responsibilities&middot; Control and direct the food preparation process and any other relative activities.&middot; Construct menus with new or existing culinary creations ensuring the variety and quality of the servings&middot; Approve and &ldquo;polish&rdquo; dishes before they reach the customer&middot; Plan orders of equipment or ingredients according to identified shortages&middot; Arrange for repairs when necessary&middot; Remedy any problems or defects&middot; Be fully in charge of hiring, managing and training kitchen staff&middot; Oversee the work of subordinates&middot; Estimate staff&rsquo;s workload and compensations&middot; Maintain records of attendance&middot; Comply with nutrition and sanitation regulations and safety standards&middot; Foster a climate of cooperation and respect between co-workersRequirements and skills&middot; Proven experience as Executive Chef&middot; Exceptional proven ability of kitchen management&middot; Ability in dividing responsibilities and monitoring progress&middot; Outstanding communication and leadership skills&middot; Up-to-date with culinary trends and optimized kitchen processes&middot; Good understanding of useful computer programs (MS Office, restaurant management software, POS)&middot; Credentials in health and safety training&middot; Degree in Culinary science or related certificate&middot; READY TO JOIN IMMEDIATELYJob Type: Full-time

Kempinski Hotels

<div>
 
 
 Application Deadline:
 
 31 December 2025
 
 
 
 Department:
 
 Kitchen
 
 
 
 Location:
 
 Qatar - Doha
 
 
 
 Compensation:
 
 ر.ق0 / month
 
 
 
 
 Description
 
 
 
 Plan, organise, control and direct the work of employees responsible for the preparation and presentation of a broad array of cakes, pastries, desserts, petits fours and breads which meet customer expectations.
 
 
 
 Key Responsibilities
 
 
 
 ● Supervise all employees in the Pastry/Bakery kitchen.
 
 
 ● Create new pastry and dessert menus for all restaurant outlets and banquets, conduct tastings and presentations with photos and costing.
 
 
 ● Establish culinary standards specific for Pastry/Bakery which meet the need of the target market.
 
 
 ● Develop and maintain up-dated operations manuals for all food production and Stewarding sections and make recipes and maintain up-dated and accurate costing of all Pastry dishes prepared and sold in the Food and Beverage operation.
 
 
 ● Supervise the Pastry kitchen staff in the preparation and presentation of all food items in accordance with the hotel&rsquo;s food and beverage standards and standardised menu guidelines.
 
 
 ● Oversee all matters related to food purchasing for pastry and bakery.
 
 
 ● Check food preparation, individual costs, quality, quantity inventories and portion control on a daily basis.
 
 
 ● Liaise with the Chief Steward in order to ensure high standards of cleanliness are maintained in all areas of the Pastry/Bakery kitchen, such as machinery and small kitchen equipment.
 
 
 ● Maintain a hygienic kitchen and personal hygiene.
 
 
 ● Work with Executive Chef and Director of People Services to ensure the departmental performance of staff is productive and assist in planning for future staffing needs.
 
 
 ● Ensure training needs analysis of Kitchen staff is carried out and training programmes are designed and implemented to meet needs.
 
 
 ● Provide input for probation and formal performance appraisal discussions in line with company guidelines.
 
 
 ● Coach, counsel and discipline staff, providing constructive feedback to enhance performance.
 
 
 ● Work with Executive Chef in the preparation and management of the department&rsquo;s budget.
 
 
 ● Assist in co-ordinating the preparation of the departmental annual budget.
 
 
 ● Control and monitor departmental costs on an ongoing basis to ensure performance against budget.
 
 
 ● Be aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures.
 
 
 ● Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly.
 
 
 ● Initiate action to correct a hazardous situation and notify supervisors of potential dangers.
 
 
 ● Log security incidents and accidents in accordance with hotel requirements.
 
 
 ● Implement and practice HACCP.
 
 
 ● Demonstrate Awareness of OH&amp;S policies and procedures and ensure all procedures are conducted safely and within OH&amp;S guidelines and ensure your direct reports do the same.
 
 
 Additional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel.
</div>

Executive Pastry Chef

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> 
</div></div></div></div></div><div><div><div><div><div>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.
To achieve success in this role you will need to:<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> 
 Be part of an extraordinary story
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.
</div></div></div></div></div><div><div><div><h3 class="jobSectionHeader">Qualifications
</h3></div></div><div><div><div><div>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.
It is preferred if you have had experience as an Executive Sous Chef or Senior Executive Sous Chef in a high-volume environment.
Essential<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>
Preferred<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>
About Qatar Airways Group
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.
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.
How to apply
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. 
</div></div><div></div><div><div> 
<div>About Qatar Airways Group
</div> 
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. 
 
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. 
</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)

Marriott International

<div>
 
 Additional Information
 
 
 
 
 Job Number
 
 25192798
 
 
 
 Job Category
 
 Food and Beverage &amp; Culinary
 
 
 
 Location
 
 The St. Regis Doha, Doha West Bay, Doha, Qatar, Qatar, 14435VIEW ON MAP
 
 
 
 Schedule
 
 Full Time
 
 
 
 Located Remotely?
 
 N
 
 
 
 Position Type
 
 Management
 
 
 
 Job Summary
 
 
 
 Exhibits creative baking and decorating talents by personally performing tasks while leading the staff in preparing quality and consistent pastries for all areas. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Leads development and training of team to improve results while maintaining standards. Must ensure sanitation and food standards are achieved.
 
 
 
 CANDIDATE PROFILE
 
 
 
 
 Education And Experience
 
 
 
 <ul>
 <li>
 High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.
 
 
 </li>
 </ul>
 OR
 
 
 <ul>
 <li>
 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.
 
 
 </li>
 </ul>
 
 CORE WORK ACTIVITIES
 
 
 
 
 Leading Pastry Culinary Team
 
 
 
 <ul>
 <li>
 Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
 </li>
 <li>
 Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.
 </li>
 <li>
 Encourages and builds mutual trust, respect, and cooperation among team members.
 </li>
 <li>
 Serves as a role model to demonstrate appropriate behaviors.
 </li>
 <li>
 Ensures and maintains the productivity level of employees.
 </li>
 <li>
 Ensures employees understand expectations and parameters.
 </li>
 <li>
 Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
 </li>
 <li>
 Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.
 </li>
 <li>
 Leads shifts while personally preparing food items and executing requests based on required specifications.
 </li>
 <li>
 Supervises and coordinates activities of cooks and workers engaged in food preparation.
 
 
 </li>
 </ul>
 
 Ensuring Culinary Standards And Responsibilities Are Met
 
 
 
 <ul>
 <li>
 Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.
 </li>
 <li>
 Recognizes superior quality products, presentations and flavor.
 </li>
 <li>
 Maintains food preparation handling and correct storage standards.
 </li>
 <li>
 Maintains purchasing, receiving and food storage standards.
 </li>
 <li>
 Supports procedures for food &amp; beverage portion and waste controls.
 </li>
 <li>
 Follows proper handling and right temperature of all food products.
 </li>
 <li>
 Supervises pastry preparation shift operations and ensures compliance with all Food &amp; Beverage policies, standards and procedures.
 </li>
 <li>
 Ensures compliance with all applicable laws and regulations.
 </li>
 <li>
 Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
 </li>
 <li>
 Checks the quality of raw and cooked food products to ensure that standards are met.
 </li>
 <li>
 Assists in determining how food should be presented and creates decorative food displays.
 
 
 </li>
 </ul>
 
 Ensuring Exceptional Customer Service
 
 
 
 <ul>
 <li>
 Provides services that are above and beyond for customer satisfaction and retention.
 </li>
 <li>
 Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
 </li>
 <li>
 Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
 </li>
 <li>
 Sets a positive example for guest relations.
 </li>
 <li>
 Empowers employees to provide excellent customer service.
 </li>
 <li>
 Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.
 </li>
 <li>
 Strives to improve service performance.
 
 
 </li>
 </ul>
 
 Maintaining Culinary Goals
 
 
 
 <ul>
 <li>
 Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
 </li>
 <li>
 Develops specific goals and plans to prioritize, organize, and accomplish your work.
 </li>
 <li>
 Trains employees in safety procedures and supervises their ability to follow loss prevention policies to prevent accidents and control costs.
 </li>
 <li>
 Purchases appropriate supplies and manage inventories according to budget.
 
 
 </li>
 </ul>
 
 Supports Training and Development Activities
 
 
 
 <ul>
 <li>
 Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and support the Peer Review Process.
 </li>
 <li>
 Participates in training staff on menu items including ingredients, preparation methods and unique tastes.
 </li>
 <li>
 Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
 </li>
 <li>
 Ensures property policies are administered fairly and consistently.
 </li>
 <li>
 Assists as needed in the interviewing and hiring of employee team members with appropriate skills.
 
 
 </li>
 </ul>
 
 Additional Responsibilities
 
 
 
 <ul>
 <li>
 Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
 </li>
 <li>
 Analyzes information and evaluates results to choose the best solution and solve problems.
 </li>
 <li>
 Brings issues to the attention of the department manager and Human Resources as necessary.
 </li>
 <li>
 Attends and participates in all pertinent meetings.
 
 
 </li>
 </ul>
 -PB1
 
 
 
 At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.
 
 
 
 Combining timeless glamour with a vanguard spirit, St. Regis Hotels &amp; Resorts is committed to delivering exquisite experiences at more than 50 luxury hotels and resorts in the best addresses around the world. Beginning with the debut of The St. Regis hotel in New York by John Jacob Astor IV at the dawn of the twentieth century, the brand has remained committed to an uncompromising level of bespoke and anticipatory service for all of its guests, delivered flawlessly by a team of gracious hosts that combine classic sophistication and modern sensibility, as well as our signature Butler Service. We invite you to explore careers at St. Regis. In joining St. Regis, you join a portfolio of brands with Marriott International.
 
 Be
 
 where you can do your best work,
 
 begin
 
 your purpose,
 
 belong
 
 to an amazing global team, and
 
 become
 
 the best version of you.
 
 
</div>

<div>Additional Information 
Job Number25192798 
Job CategoryFood and Beverage &amp; Culinary 
LocationThe St. Regis Doha, Doha West Bay, Doha, Qatar, Qatar, 14435 
ScheduleFull Time 
Located Remotely?N 
Position Type Management<div><div> 
JOB SUMMARY 
Exhibits creative baking and decorating talents by personally performing tasks while leading the staff in preparing quality and consistent pastries for all areas. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Leads development and training of team to improve results while maintaining standards. Must ensure sanitation and food standards are achieved. 
CANDIDATE PROFILE 
Education and Experience
<ul><li>High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.</li></ul>
OR
<ul><li>2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.</li></ul> 
CORE WORK ACTIVITIES 
Leading Pastry Culinary Team
<ul><li>Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.</li></ul>
<ul><li>Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.</li></ul>
<ul><li>Encourages and builds mutual trust, respect, and cooperation among team members.</li></ul>
<ul><li>Serves as a role model to demonstrate appropriate behaviors.</li></ul>
<ul><li>Ensures and maintains the productivity level of employees.</li></ul>
<ul><li>Ensures employees understand expectations and parameters.</li></ul>
<ul><li>Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.</li></ul>
<ul><li>Solicits employee feedback, utilizes an &quot;open door&quot; policy and reviews employee satisfaction results to identify and address employee problems or concerns.</li></ul>
<ul><li>Leads shifts while personally preparing food items and executing requests based on required specifications.</li></ul>
<ul><li>Supervises and coordinates activities of cooks and workers engaged in food preparation.</li></ul> 
Ensuring Culinary Standards and Responsibilities are Met
<ul><li>Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.</li></ul>
<ul><li>Recognizes superior quality products, presentations and flavor.</li></ul>
<ul><li>Maintains food preparation handling and correct storage standards.</li></ul>
<ul><li>Maintains purchasing, receiving and food storage standards.</li></ul>
<ul><li>Supports procedures for food &amp; beverage portion and waste controls.</li></ul>
<ul><li>Follows proper handling and right temperature of all food products.</li></ul>
<ul><li>Supervises pastry preparation shift operations and ensures compliance with all Food &amp; Beverage policies, standards and procedures.</li></ul>
<ul><li>Ensures compliance with all applicable laws and regulations.</li></ul>
<ul><li>Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.</li></ul>
<ul><li>Checks the quality of raw and cooked food products to ensure that standards are met.</li></ul>
<ul><li>Assists in determining how food should be presented and creates decorative food displays.</li></ul> 
Ensuring Exceptional Customer Service
<ul><li>Provides services that are above and beyond for customer satisfaction and retention.</li></ul>
<ul><li>Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.</li></ul>
<ul><li>Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.</li></ul>
<ul><li>Sets a positive example for guest relations.</li></ul>
<ul><li>Empowers employees to provide excellent customer service.</li></ul>
<ul><li>Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.</li></ul>
<ul><li>Strives to improve service performance.</li></ul> 
Maintaining Culinary Goals
<ul><li>Achieves and exceeds goals including performance goals, budget goals, team goals, etc.</li></ul>
<ul><li>Develops specific goals and plans to prioritize, organize, and accomplish your work.</li></ul>
<ul><li>Trains employees in safety procedures and supervises their ability to follow loss prevention policies to prevent accidents and control costs.</li></ul>
<ul><li>Purchases appropriate supplies and manage inventories according to budget.</li></ul> 
Supports Training and Development Activities
<ul><li>Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and support the Peer Review Process.</li></ul>
<ul><li>Participates in training staff on menu items including ingredients, preparation methods and unique tastes.</li></ul>
<ul><li>Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.</li></ul>
<ul><li>Ensures property policies are administered fairly and consistently.</li></ul>
<ul><li>Assists as needed in the interviewing and hiring of employee team members with appropriate skills.</li></ul> 
Additional Responsibilities
<ul><li>Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.</li></ul>
<ul><li>Analyzes information and evaluates results to choose the best solution and solve problems.</li></ul>
<ul><li>Brings issues to the attention of the department manager and Human Resources as necessary.</li></ul>
<ul><li>Attends and participates in all pertinent meetings.</li></ul> 
</div>#LI-Hybrid
#LI -PB1
#LI-NR1
At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.
Combining timeless glamour with a vanguard spirit, St. Regis Hotels &amp; Resorts is committed to delivering exquisite experiences at more than 50 luxury hotels and resorts in the best addresses around the world. Beginning with the debut of The St. Regis hotel in New York by John Jacob Astor IV at the dawn of the twentieth century, the brand has remained committed to an uncompromising level of bespoke and anticipatory service for all of its guests, delivered flawlessly by a team of gracious hosts that combine classic sophistication and modern sensibility, as well as our signature Butler Service. We invite you to explore careers at St. Regis. In joining St. Regis, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.</div></div>

Explore 406+ Executive chef in Qatar Jobs In Doha Qatar Jobs In Qatar Jobs In Qatar Jobs In Doha this December. Find roles across top companies and apply now to boost your career.

406 executive chef jobs IN Qatar Jobs In Doha Qatar Jobs In Qatar Jobs In Qatar Jobs In Doha

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Executive Sous Chef (Product Development)

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