sales executive

demi chef de partie

restaurant supervisor

sous chef

chef de partie

executive sous chef

Raffles Hotels & Resorts

<div>
 
 Job Description
 
 
 
 
 Job Summary:
 
 
 
 We are seeking a highly skilled and passionate
 
 Executive Sous Chef
 
 to join our prestigious team at
 
 Raffles &amp; Fairmont Doha
 
 . This role is instrumental in maintaining the highest standards of food quality, creativity, and operational excellence. The Executive Sous Chef will assist the
 
 Executive Chef
 
 in overseeing all kitchen operations, ensuring a world-class culinary experience that aligns with the luxury standards of Raffles &amp; Fairmont.
 
 
 
 Key Responsibilities
 
 
 
 
 Culinary Leadership &amp; Menu Development:
 
 
 
 <ul>
 <li>
 Assist the Executive Chef in conceptualizing, planning, and executing innovative menus that reflect the brand's luxury positioning.
 </li>
 <li>
 Ensure the consistency of dishes in terms of taste, presentation, and quality across all outlets, including fine dining, banquets, in-room dining, and specialty restaurants.
 </li>
 <li>
 Develop seasonal, themed, and special-event menus, keeping in mind guest preferences, market trends, and sustainability practices.
 </li>
 <li>
 Lead menu tastings and presentations, working closely with the culinary and front-of-house teams to ensure flawless execution.
 </li>
 <li>
 Stay ahead of global culinary trends and incorporate modern gastronomy techniques to enhance the guest experience.
 
 
 </li>
 </ul>
 
 Operational Excellence &amp; Kitchen Management
 
 
 
 <ul>
 <li>
 Oversee the day-to-day kitchen operations, ensuring a seamless workflow between stations and sections.
 </li>
 <li>
 Implement and enforce kitchen SOPs (Standard Operating Procedures) to uphold efficiency, quality, and luxury service standards.
 </li>
 <li>
 Maintain strict compliance with HACCP and food safety regulations, ensuring the kitchen operates in a clean, organized, and safe manner.
 </li>
 <li>
 Conduct regular kitchen inspections, checking hygiene, food storage, temperature controls, and overall kitchen cleanliness.
 </li>
 <li>
 Collaborate with procurement teams to source high-quality, sustainable ingredients while optimizing cost control.
 </li>
 <li>
 Work closely with other departments, including banquet teams, restaurant managers, and F&amp;B service teams, to ensure smooth coordination of food preparation and service.
 
 
 </li>
 </ul>
 
 Team Leadership &amp; Staff Development
 
 
 
 <ul>
 <li>
 Lead, train, and mentor a diverse culinary team, fostering a culture of excellence, creativity, and teamwork.
 </li>
 <li>
 Conduct performance evaluations, set development goals, and provide hands-on coaching to improve culinary skills and techniques.
 </li>
 <li>
 Develop and implement training programs for new hires and existing staff to ensure continuous learning and improvement.
 </li>
 <li>
 Promote a positive and inclusive work environment, ensuring staff motivation and engagement.
 </li>
 <li>
 Oversee kitchen scheduling, ensuring appropriate staffing levels based on business demands.
 
 
 </li>
 </ul>
 
 Financial &amp; Cost Management
 
 
 
 <ul>
 <li>
 Work closely with the Executive Chef and Finance team to manage food costs and maintain profitability without compromising quality.
 </li>
 <li>
 Monitor portion control, food wastage, and inventory to maximize cost efficiency.
 </li>
 <li>
 Assist in negotiating with suppliers to secure premium ingredients at competitive pricing.
 </li>
 <li>
 Ensure all kitchen purchases align with the hotel&rsquo;s budgetary goals while maintaining the highest culinary standards.
 
 
 </li>
 </ul>
 
 Guest Experience &amp; Brand Representation
 
 
 
 <ul>
 <li>
 Engage with guests when necessary to gather feedback, accommodate special requests, and enhance their dining experience.
 </li>
 <li>
 Represent the brand at culinary events, media engagements, and VIP functions to uphold Raffles &amp; Fairmont&rsquo;s reputation for excellence.
 </li>
 <li>
 Develop signature dishes that distinguish Raffles &amp; Fairmont Doha from competitors and contribute to brand identity.
 </li>
 <li>
 Collaborate with marketing teams to support food promotions, photoshoots, and PR campaigns.
 
 
 </li>
 </ul>
 
 Qualifications
 
 
 
 
 Qualifications &amp; Skills:
 
 
 
 <ul>
 <li>
 Minimum 5-7 years of experience in a senior culinary role within a luxury hotel, Michelin-starred restaurant, or fine dining establishment.
 </li>
 <li>
 Expertise in international cuisine, with a strong foundation in modern and traditional culinary techniques.
 </li>
 <li>
 Strong leadership, communication, and organizational skills to manage high-performing teams.
 </li>
 <li>
 In-depth knowledge of food safety regulations, HACCP standards, and sustainability practices.
 </li>
 <li>
 Ability to work under pressure in a fast-paced environment while maintaining attention to detail.
 </li>
 <li>
 Passion for culinary excellence, innovation, and guest satisfaction.
 </li>
 <li>
 Proficiency in kitchen management software, inventory control, and cost analysis is a plus.
 </li>
 </ul>
</div>

Executive Sous Chef

Aspire Global Human Resources

Aspire Global Human Resource is Hiring for a high-end standalone restaurant in Kuwait. This opportunity is part of a dynamic pre-opening team, with the chance to shape the culinary identity of a premium concept in Kuwait&rsquo;s evolving dining scene.Position: Executive Sous ChefBasic Salary: 1,400 KWDBenefits: Competitive package includedRole: Full-time | On-site | Pre-opening teamIdeal Candidate: Strong leadership, fine-dining experience, and a passion for premium culinary executionInterested? Send your CV to: connect@aspireglobal-hr.comKnow someone perfect for this role? Share this post!WeAreHiringAspireGlobalHRJob Type: Full-timePay: QAR15,000.00 - QAR17,000.00 per month

Executive Sous Chef for Kuwait

Marriott International

<div>Additional Information 
Job Number25144510 
Job CategoryFood and Beverage &amp; Culinary 
LocationThe Westin Doha Hotel &amp; Spa, Salwa Road, Doha, Qatar, Qatar 
ScheduleFull Time 
Located Remotely?N 
Position Type Management<div><div> 
JOB SUMMARY 
Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Assists in supervising all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing) as applicable. 
CANDIDATE PROFILE 
Education and Experience
<ul><li>High school diploma or GED; 6 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; 4 years experience in the culinary, food and beverage, or related professional area.</li></ul> 
CORE WORK ACTIVITIES 
Assisting in Leading Kitchen Operations for Property
<ul><li>Provides direction for all day-to-day operations.</li></ul>
<ul><li>Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.</li></ul>
<ul><li>Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.</li></ul>
<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>Encourages and builds mutual trust, respect, and cooperation among team members.</li></ul>
<ul><li>Serving as a role model to demonstrate appropriate behaviors.</li></ul>
<ul><li>Ensures property policies are administered fairly and consistently.</li></ul>
<ul><li>Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.</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>Supervises and coordinates activities of cooks and workers engaged in food preparation.</li></ul>
<ul><li>Demonstrate new cooking techniques and equipment to staff.</li></ul> 
Setting and Maintaining Goals for Culinary Function and Activities
<ul><li>Develops and implements guidelines and control procedures for purchasing and receiving areas.</li></ul>
<ul><li>Establishes goals including performance goals, budget goals, team goals, etc.</li></ul>
<ul><li>Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.</li></ul>
<ul><li>Manages department controllable expenses including food cost, supplies, uniforms and equipment.</li></ul>
<ul><li>Participates in the budgeting process for areas of responsibility.</li></ul>
<ul><li>Knows and implements the brand's safety standards.</li></ul> 
Ensuring Culinary Standards and Responsibilities are Met
<ul><li>Provides direction for menu development.</li></ul>
<ul><li>Monitors the quality of raw and cooked food products to ensure that standards are met.</li></ul>
<ul><li>Determines how food should be presented, and create decorative food displays.</li></ul>
<ul><li>Recognizes superior quality products, presentations and flavor.</li></ul>
<ul><li>Ensures compliance with food handling and sanitation standards.</li></ul>
<ul><li>Follows proper handling and right temperature of all food products.</li></ul>
<ul><li>Ensures employees maintain required food handling and sanitation certifications.</li></ul>
<ul><li>Maintains purchasing, receiving and food storage standards.</li></ul>
<ul><li>Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.</li></ul> 
Ensuring Exceptional Customer Service
<ul><li>Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.</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>Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.</li></ul>
<ul><li>Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.</li></ul>
<ul><li>Interacts with guests to obtain feedback on product quality and service levels.</li></ul>
<ul><li>Responds to and handles guest problems and complaints.</li></ul>
<ul><li>Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations.</li></ul>
<ul><li>Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.</li></ul> 
Managing and Conducting Human Resource Activities
<ul><li>Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.</li></ul>
<ul><li>Ensures employees are treated fairly and equitably.</li></ul>
<ul><li>Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations.</li></ul>
<ul><li>Administers the performance appraisal process for direct report managers.</li></ul>
<ul><li>Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition.</li></ul>
<ul><li>Observes service behaviors of employees and provides feedback to individuals and or managers.</li></ul>
<ul><li>Manages employee progressive discipline procedures for areas of responsibility.</li></ul>
<ul><li>Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.</li></ul> 
Additional Responsibilities
<ul><li>Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.</li></ul>
<ul><li>Analyzes information and evaluating results to choose the best solution and solve problems.</li></ul></div><div> 
</div>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.
At Westin, we are committed to empowering guests to regain control and enhance their well-being when they need it most while traveling, ensuring they can be the best version of themselves. To achieve the brand mission of becoming the preeminent wellness brand in hospitality, we need passionate and engaged associates to bring the brand&rsquo;s unique programming to life. We want our associates to embrace their own well-being practices both on and off property. You are the ideal Westin candidate if you are passionate; you are active and take pride in how you maintain your well-being; you are optimistic; you are adventurous. Be where you can do your best work, begin your purpose, belong to an amazing globalteam, and become the best version of you.</div></div>

Executive Sous Chef - Banquet

First Capital

Sous ChefJob Summary:Supports the Head Chef in overseeing daily kitchen operations.Key Responsibilities:<ul><li>Supervise and coordinate kitchen staff.</li></ul><ul><li>Assist in menu planning and food preparation.</li></ul><ul><li>Ensure consistency in food quality and presentation.</li></ul><ul><li>Enforce hygiene and safety practices.</li></ul><ul><li>Take charge in the Head Chef&rsquo;s absence.</li></ul>Qualifications:<ul><li>Previous experience as Sous Chef or Senior CDP.</li></ul><ul><li>Strong cooking and leadership skills.</li></ul>Job Type: Full-time

Sous Chef

Hilton

<div>Executive Chef
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. 
 
 
What will I be doing? 
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:
<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</li>
</ul>What are we looking for? 
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:<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)</li></ul>
It would be advantageous in this position for you to demonstrate the following capabilities and distinctions:<ul>
<li>A certification in management</li>
<li>Proficiency with computers and computer programs, including Microsoft Word, Excel and Outlook</li></ul> 

What will it be like to work for Hilton? 
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 . 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!</div>

Executive Chef

Doha Cool and Fog W.L.L.

<ul><li>Assist the Executive Chef in managing daily food production, ensuring all food items are produced to meet quality, quantity, and safety standards.</li><li>Monitor food production processes, adjust production schedules as needed, and ensure on-time completion of orders.</li><li>Supervise food preparation staff, ensuring proper execution of recipes, portioning, and plating.</li><li>Ensure that all food products meet the highest standards of quality, taste, and presentation.</li><li>Conduct regular inspections to ensure adherence to food safety and hygiene standards in all areas of the kitchen.</li><li>Perform taste tests to maintain consistent flavor profiles and product quality.</li><li>Lead, motivate, and mentor kitchen staff, providing training on food preparation, safety protocols, and factory procedures.</li><li>Help in developing and implementing standard operating procedures for kitchen staff.</li><li>Assist in managing kitchen staff schedules, ensuring efficient workflow, and providing guidance during peak production times.</li><li>Assist in inventory control, ordering, and maintaining adequate stock levels of raw materials and ingredients.</li><li>Monitor ingredient usage to reduce waste and ensure cost-effective production practices.</li><li>Collaborate with the procurement team to source quality ingredients and supplies in accordance with company guidelines.</li><li>Ensure compliance with all food safety regulations, sanitation practices, and workplace safety protocols.</li><li>Monitor the cleanliness and organization of the kitchen and production areas.</li><li>Handle and dispose of food waste following established procedures to maintain a safe, clean environment.</li><li>Work closely with the Executive Chef and other departments (e.g., Production, Quality Control, and Logistics) to ensure smooth operations and meet production goals.</li><li>Report to the Executive Chef on production metrics, inventory levels, and any challenges or issues encountered.</li><li>Assist in the development of new food products and recipes, adapting existing ones to fit production processes.</li></ul>Job Type: Full-timePay: QAR5,000.00 - QAR7,000.00 per month

Doha Bus

<ul><li>Supervise and coordinate the activities of kitchen staff, ensuring that food is prepared and presented according to restaurant standards.</li><li>Provide guidance and training to junior chefs, line cooks, and other kitchen staff.</li><li>Assist in creating and developing new menu items alongside the Executive Chef.</li><li>Oversee food preparation and cooking, ensuring consistency in taste, presentation, and portion size.</li><li>Step into cooking roles as needed during peak service hours to ensure smooth operations.</li><li>Help manage kitchen inventory, including ordering, receiving, and storing ingredients.</li><li>Ensure proper rotation of stock to minimize food waste and maintain fresh ingredients.</li><li>Monitor and control food costs to stay within budgeted guidelines.</li><li>Ensure that all food is cooked and presented to the highest quality standards.</li><li>Regularly inspect food items to ensure they meet safety and quality standards.</li><li>Enforce sanitation and safety standards within the kitchen.</li><li>Ensure all staff members are trained in proper food handling, sanitation practices, and safety procedures.</li><li>Maintain cleanliness and organization in all kitchen areas, following health regulations.</li><li>Motivate and maintain morale of the kitchen team, fostering a positive and productive working environment.</li><li>Monitor kitchen staff performance and provide constructive feedback.</li><li>Manage the scheduling and staffing needs of the kitchen team, ensuring adequate coverage during service.</li><li>Collaborate with the Executive Chef to develop new menu items, food specials, and seasonal offerings.</li><li>Work with front-of-house staff to ensure efficient service, communicate guest feedback, and address any service issues promptly.</li><li>Assist with the ordering of kitchen supplies and food.</li><li>Help track and manage food cost control and kitchen budgets.</li><li>Maintain records of food production and service.</li></ul>Job Type: Full-timePay: From QAR6,000.00 per month

Explore 366+ Executive sous chef in Doha this October. Find roles across top companies and apply now to boost your career.

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