executive sous chef

DC Global Talent Inc.

<div>
 <p>
  <strong>
   EXECUTIVE SOUS CHEF
  </strong>
 </p>
 <p>
  Luxury Lifestyle Hotel &bull; Doha, Qatar &bull; USD $89,000 net per annum
 </p>
 <p>
  <br/>
 </p>
 <p>
  <strong>
   ABOUT THE ROLE
  </strong>
 </p>
 <p>
  We are searching for an experienced and inspiring Executive Sous Chef to join the culinary team at a prominent luxury lifestyle hotel in Doha, Qatar. Working closely with the Executive Chef, you will help lead kitchen operations across multiple vibrant dining venues and event spaces, maintaining the highest standards of quality, creativity, and presentation in a fast-paced, guest-focused environment.
 </p>
 <p>
  <br/>
 </p>
 <p>
  <strong>
   WHAT YOU'LL DO
  </strong>
 </p>
 <ul>
  <li>
   Partner with the Executive Chef to oversee all culinary operations across the property
  </li>
  <li>
   Lead, motivate, and develop the kitchen brigade, fostering a positive and collaborative team culture
  </li>
  <li>
   Uphold consistent standards of food quality, presentation, and hygiene across all outlets and events
  </li>
  <li>
   Contribute to menu development, cost control, and inventory management
  </li>
  <li>
   Drive operational excellence during high-volume service periods and special events
  </li>
 </ul>
 <p>
  <br/>
 </p>
 <p>
  <strong>
   WHAT YOU BRING
  </strong>
 </p>
 <ul>
  <li>
   Previous experience as an Executive Sous Chef or Senior Sous Chef within a luxury hospitality environment
  </li>
  <li>
   Strong culinary leadership skills with a passion for food, creativity, and exceptional guest experiences
  </li>
  <li>
   Solid knowledge of food safety standards and kitchen operations
  </li>
  <li>
   Ability to perform under pressure in a fast-paced, high-volume setting
  </li>
  <li>
   Excellent communication and organizational skills
  </li>
 </ul>
 <p>
  <br/>
 </p>
 <p>
  <strong>
   WHAT'S OFFERED
  </strong>
 </p>
 <ul>
  <li>
   Total package of approximately USD $89,000 net per annum, including basic salary, housing, and transportation allowances
  </li>
  <li>
   Annual leave and public holiday entitlements
  </li>
  <li>
   Private medical insurance
  </li>
  <li>
   End of service benefits
  </li>
  <li>
   Complimentary meals, hotel, and dining rates for self, family, and friends
  </li>
  <li>
   Learning, development, and career progression opportunities
  </li>
 </ul>
</div>


Executive Sous Chef

Jumeirah Group

<div><div>Sous Chef - Main Kitchen - Jumeirah Gulf of Bahrain Resort &amp; Spa - (2600001L)</div><div></div><div><p><b><br>
About Jumeirah</b></p><p>
Jumeirah, a global leader in luxury hospitality and a member of Dubai Holding, operates a portfolio of 29 exceptional properties across 11 countries in the Middle East, Europe, Asia, and Africa. In 1999, Jumeirah changed the face of luxury hospitality with the opening of the iconic Jumeirah Burj Al Arab and since then the brand has become known for its distinguished beachfront resorts, esteemed city hotels, and exclusive branded residences. Jumeirah is synonymous with Arabian luxury hospitality and the ability to craft distinctive, purposeful experiences for the world&rsquo;s most discerning travellers.</p><p></p><p><b><br>
About Jumeirah Gulf of Bahrain</b></p><p>
Located on the pristine beaches of Bahrain&rsquo;s West Coast, the resort features stunning ocean views, verdant greenery, and meandering waterways with modern, spacious rooms and suites as well as an exclusive Gulf Summer House, located directly on the beach. Guests can enjoy a variety of water sports activities, the resort&rsquo;s five pools, and book treatments at Jumeirah&rsquo;s signature Talise Spa.</p><p><b>
About the Job:</b></p><p>
We are currently seeking for a <b><i>Sous Chef</i></b> - <b><i>Main Kitchen</i></b> to join Jumeirah Gulf of Bahrain! You will support in ensuring smooth and efficient operation at the front office.</p><p><b>
Experience: </b>5 - 8 years in a similar role within the luxury industry.</p><p><b>
Essential</b>: Bachelor&rsquo;s Degree in Hospitality, Culinary, Food &amp; Beverage or another relevant field.</p><p><b>
Purpose:</b></p><p>
You will be assisting the Executive Sous Chef to set standards and maintain them to the Jumeirah Standards.</p><p>
Your main responsibilities are:</p><ul><li>
Establish Culinary Standards for the specialty of each kitchen which includes banqueting that caters to a number of guests.</li><li>
Plan menus and compile recipes for food tasting to be approved by the Executive Sous Chef.</li><li>
Inspect twice daily all food stores and refrigerated areas and suggest, where necessary, correct storage methods to comply with Health and Safety regulations as discussed further in this book.</li><li>
Check any spoilage and ensure regular turnover of food items and inform the Executive Sous Chef.</li><li>
Check on a daily basis food preparation, individual costs, quality, quantity inventories and portion control.</li><li>
During service periods, to personally run the hot plate and assist when needed and to ensure that the presentation as well as quality of the food is in accordance with the established standards.</li><li>
Conducts training and thorough briefing on the correct usage of kitchen equipment and machinery and to check that this is carried out in the correct manner by all kitchen colleagues.</li></ul><p><b>
About the Benefits:</b></p><ul><li>We offer an attractive tax-free salary, paid in Bahraini Dinar (BHD), the local currency of Bahrain</li><li>Supportive and inclusive work environment</li><li>Access to Learning &amp; Development programmers and clear career pathways</li><li>Opportunities for internal mobility within our global network</li><li>Colleague discounts on food, beverage, and hotel stays worldwide</li><li>Health care and insurance benefits</li><li>Locally competitive salary and incentive structure</li><li>Locally relevant benefits as determined by the property</li></ul><div><br>
</div></div><div>
Primary Location: Bahrain-Manama</div><div>
Job: Culinary</div><div>
Organization: MEASA Region [Main]</div><div>
Job Posting: Jun 22, 2026, 9:13:55 AM</div></div>

Sous Chef - Main Kitchen - Jumeirah Gulf of Bahrain Resort & Spa

Hilton

<div><p>The Senior Sous Chef supports the Executive Chef in overseeing all kitchen operations, ensuring high-quality food preparation, consistency, sanitation, and team performance. This leadership role supervises kitchen staff, manages daily production, maintains food cost controls, and helps deliver exceptional dining experiences while upholding company standards.</p></div>
<br><div><p>Culinary Operations
</p><ul><li>Assist the Executive Chef in planning, organizing, and directing all kitchen activities.
</li><li>Oversee food preparation, cooking, plating, and presentation to ensure consistency and quality.
</li><li>Ensure all recipes, portion sizes, and presentation standards are followed.
</li><li>Monitor food quality and address any issues promptly.
</li>Assist with menu development, seasonal offerings, and special event menus.<br>
<li>
</li></ul><p></p><p>Team Leadership
</p><ul><li>Supervise, train, mentor, and motivate kitchen staff.
</li><li>Lead kitchen operations in the absence of the Executive Chef.
</li><li>Conduct performance evaluations and provide coaching as needed.
</li><li>Assist with scheduling and labor management.
</li>Foster a positive, professional, and collaborative work environment.<br>
<li>
</li></ul><p></p><p>Food Safety &amp; Compliance
</p><ul><li>Ensure compliance with all health, safety, and sanitation regulations.
</li><li>Maintain proper food storage, handling, and labeling procedures.
</li><li>Conduct regular inspections to ensure cleanliness and operational standards.
</li><li>Enforce HACCP and food safety guidelines.</li></ul></div>
<br><div><ul><li>Culinary degree or equivalent professional training preferred.
</li><li>5+ years of progressive culinary experience, including supervisory responsibilities.
</li><li>Previous experience as a Sous Chef or Senior Sous Chef preferred.
</li><li>Strong knowledge of culinary techniques, food safety regulations, and kitchen operations.
</li><li>Proven leadership and team management skills.
</li><li>Ability to work in a fast-paced environment and manage multiple priorities.
</li><li>Excellent communication and organizational skills.</li></ul></div>
<br><div><p><b>How We'll Help You Thrive
</b></p><p>At Hilton, the hospitality we&rsquo;re known for doesn&rsquo;t end with our guests. We proudly invest in our Team Members&rsquo; wellbeing, supporting you through all of life&rsquo;s moments. When you join Hilton, our exceptional care extends to you with unmatched perks and benefits, including*:
</p><ul><li><b>Incredible travel perks </b>&ndash; Enjoy 110 nights of deeply discounted travel, with room rates as low as $40/night at our world-class hotels through our Go Hilton travel program
</li><li><b>Own a piece of Hilton </b>&ndash; Through our employee stock purchase program (ESPP), you can invest in Hilton shares at a 15% discount to help build your financial future
</li><li><b>Paid parental leave </b>&ndash; Because family matters. We offer paid leave for eligible Team Members, including partners and adoptive parents
</li><li><b>Personalized caregiving support </b>&ndash; Access dedicated caregiving concierge services to help navigate caregiving for yourself and your loved ones
</li><li><b>Crisis concierge </b>&ndash; In times of loss, our Crisis Concierge offers a single, compassionate point of contact for both practical support and emotional care
</li><li><b>Mental health resources </b>&ndash; Your wellbeing comes first. Eligible Team Members can access free counseling and support through our best-in-class Employee Assistance Program (EAP)
</li><li><b>Generous paid time off (PTO) </b>&ndash; Recharge, relax, and take time for what matters most
</li><li><b>Health &amp; welfare benefits </b>&ndash; From checkups to dental cleanings to new glasses, we offer a variety of health plans that keep you and your family covered
</li><li><b>Financial security for your future </b>&ndash; Our retirement plans make it easier to save for what&rsquo;s next
</li></ul><p><i>*Benefits availability may vary depending on Team Member&rsquo;s location as well as terms and conditions of employment and are subject to the terms and conditions of each specific program/plan.</i></p></div>

Temporary Sous Chef - DoubleTree by Hilton Hotel Ontario Airport

Grand Hyatt

<div>
 <strong>
  Organization- Grand Hyatt Kuwait City
  <br/>
  <br/>
 </strong>
 <strong>
  Summary
  <br/>
  <br/>
 </strong>
 As a Sous Chef, you will be responsible to assist with the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations.
 <br/>
 <br/>
 The Sous Chef is responsible to assist the Chef de Cuisinein managing his / her assigned kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration.
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 <br/>
 <strong>
  Qualifications
  <br/>
  <br/>
 </strong>
 A potential candidate should ideally have:
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 <ul>
  <li>
   Minimum 2 years work experience as Sous Chef or 4 years as Chef de Partie in a hotel or large restaurant with good standards and specifically Banquets experience.
  </li>
  <li>
   Preferably with experience in luxury international brands.
  </li>
  <li>
   Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential.
  </li>
  <li>
   Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.
  </li>
 </ul>
</div>


Sous Chef

Marina Hotel Al Khor

<p>We&rsquo;re looking for a passionate and reliable Sous Chef in charge of Kitchen operation for pre opening hotel in Al Khor - Qatar . You'll help prepare high-quality dishes, supervise kitchen staff, maintain food safety standards, and ensure smooth day-to-day operations. The ideal candidate is organized, hands-on, and enjoys working as part of a team in a fast-paced environment.</p><p><b>Key Responsibilities:</b></p><ul><li>In charge of kitchen operation.</li><li>Supervise and support kitchen team members.</li><li>Maintain high standards of food quality, hygiene, and presentation.</li><li>Help manage inventory, stock rotation, and ordering.</li><li>Ensure compliance with health and safety regulations.</li><li>Step in to lead the kitchen when the Head Chef is absent.</li><li><b>Local hire only. Valid NOC required.</b></li></ul><p><b>Requirements:</b></p><ul><li>Previous experience as a Sous Chef or senior kitchen team member.</li><li>Strong cooking skills and knowledge of food safety practices.</li><li><b>Strong Arabic cuisine cooking skills.</b></li><li>Ability to work under pressure and stay organized.</li><li>Flexible availability, including evenings, weekends, and holidays.</li></ul><p>Pay: QAR3,000.00 - QAR5,000.00 per month</p><p>Work Location: In person</p>

Sous chef

The Ned Hotel

<div></div><div><div><div><div><div><div>DOHA</div></div><div><div>
Executive Chef</div></div><div><div><i>
Full Time</i></div></div></div></div></div><p></p><div><div><div><p>
Located in the former Ministry of Interior building, The Ned Doha offers seven restaurants, 90 bedrooms, event venues, and Ned&rsquo;s Club, a private members&rsquo; club that gives access to spaces including a rooftop terrace, a health club with spa, gym and 30m outdoor pool.</p><p></p><p><b><br>
JOB PURPOSE:</b></p><p>
We are seeking a talented and creative Executive Chef to lead our culinary team and oversee all aspects of our kitchen operations. The Executive Chef will be responsible for menu development, food preparation, kitchen management, and ensuring exceptional food quality and presentation. The ideal candidate will have a passion for culinary excellence, strong leadership skills, and the ability to inspire and mentor our team of chefs and kitchen staff.</p><p></p><p><b><br>
RESPONSIBILITIES:</b></p><ul><li>
Develop and execute innovative and seasonally-inspired menus that reflect the company's culinary vision and brand.</li><li>
Lead and manage the kitchen team, including sous chefs, line cooks, and prep cooks, providing direction, training, and mentorship to ensure high performance and teamwork.</li><li>
Oversee food preparation and cooking activities, ensuring consistency, quality, and adherence to food safety and sanitation standards.</li><li>
Source high-quality ingredients, manage inventory, and control food costs to achieve budgetary goals and maximize profitability.</li><li>
Collaborate with the management team to develop pricing strategies, analyze sales data, and identify opportunities for menu optimization and revenue growth.</li><li>
Maintain a clean, organized, and efficient kitchen environment, ensuring compliance with health and safety regulations and standards.</li><li>
Stay informed about industry trends, culinary techniques, and ingredient sourcing, and incorporate new ideas and concepts into menu development.</li><li>
Foster a positive and inclusive work culture that promotes creativity, teamwork, and professional growth among kitchen staff.</li><li>
Represent the company at culinary events, food festivals, and other promotional activities as needed.</li></ul><p></p><p><b><br>
QUALIFICATIONS:</b></p><ul><li>
Culinary degree or equivalent certification from a recognized culinary institution.</li><li>
Proven similar experience as a chef role in a high-volume restaurant or hospitality environment.</li><li>
Proven track record of culinary excellence, with a strong foundation in classic cooking techniques and a creative approach to menu development.</li><li>
Strong leadership and management skills, with the ability to inspire, motivate, and develop a team of culinary professionals.</li><li>
Excellent communication and interpersonal skills, with the ability to collaborate effectively with front-of-house staff, management, and vendors.</li><li>
Passion for food and hospitality, with a commitment to delivering exceptional dining experiences to guests.</li><li>
Ability to work in a fast-paced, high-pressure environment and maintain composure under stress.</li><li>
Knowledge of food safety and sanitation regulations and best practices.</li><li>
Availability to work evenings, weekends, and holidays as needed.</li></ul><p></p><p><b><br>
COMPETENCIES:</b></p><ul><li>
Strong leadership and management skills, with the ability to inspire and motivate a team.</li><li>
Excellent communication and interpersonal skills.</li><li>
Exceptional organizational abilities and attention to detail.</li><li>
Adaptability and the ability to thrive in a fast-paced environment.</li><li>
Problem-solving skills and the ability to make quick decisions under pressure.</li><li>
Maintain cleanliness and organization of workstations, adhering to stringent sanitation standards and food safety regulations.</li><li>
Collaborate effectively with team members to ensure smooth workflow during service.</li><li>
Adhere to portion control guidelines and presentation specifications set by senior kitchen staff.</li><li>
Assist in inventory management, stock rotation, and ordering supplies as required.</li><li>
Uphold high standards of food quality, freshness, and taste.</li></ul><p></p><p><b><br>
WHAT&rsquo;S IN IT FOR YOU?</b></p><ul><li>
One of the most iconic places to be and work.</li><li>
Amazing learning and development program</li><li>
Discounted rates at The Ned Doha</li><li>
Fantastic career growth opportunities</li></ul><p></p><p><br>
At The Ned, we don't just celebrate our diversity, we challenge ourselves to do even better. The Ned is committed to being the best place to work, and ensuring that we have a leading diversity, equity and inclusion programme is central to making that vision a reality.</p><p></p><p><br>
Apply today and join us as a Executive Chef</p><p></p><p><br>
#YESYESYES #MakeitHAPPEN #ShowyouCARE #LovewhatYOUDO #LoveTheNed</p></div></div></div></div><p></p>

Executive Chef

Coury Hospitality

Why Work at Hotel Carmichael?
<br>At Hotel Carmichael, Autograph Collection, we set the stage for luxury, artistry, and world-class hospitality in Carmel’s vibrant city center. Featuring 122 elegantly appointed guest rooms, the stunning Feinstein’s Cabaret, and the upscale dining experience of Vivante, our hotel is a destination for refined comfort and unforgettable experiences. Curators at Hotel Carmichael are part of a passionate, service-driven team, bringing elegance, culture, and personalized hospitality to every guest.
<br><br>
EXECUTIVE SOUS CHEF
<br><b>Reports to:</b> Executive Chef
<br><b>Directs:</b> Line Level Culinary Stewards
<br><b>Status:</b> Exempt
<br><br>
<b>SUMMARY:</b><br>
Assist Executive Chef and replace in her absence. Responsible for the consistent preparation of innovative and creative cuisine of the highest quality. Manage kitchen and culinary personnel, coordinate purchase of food, develop menus, and maintain approved food and labor costs.
<br><br>
<b>RESPONSIBILITIES:</b><br>
<ul>
<li>Position will be responsible for the kitchen in Executive Chef's absence. Support senior leadership by developing and assuming key management responsibilities.</li>
<li>Assume the role of liaison between all departments within the culinary division and all other hotel departments.</li>
<li>Supervise departmental performance and provide them council as to the preparation and cooking of various food items. Ensures all products are prepared in a consistent manner and meet departmental appearance/quality standards.</li>
<li>Teach Cooks preparation according to well defined recipes and follows up and discusses ways of constantly improving the cuisine at the property.</li>
<li>Manage hourly kitchen employees through hiring, scheduling, payroll, training, coaching, and evaluating.</li>
<li>Train and update kitchen employees with regard to all applicable policies and procedures.</li>
<li>Monitor food production, ordering, cost, and quality and consistency on a daily basis ensuring financial performance and control.</li>
<li>Discuss daily food cost reports with key kitchen and F&B staff.</li>
<li>Prepare production lists concerning food cost controls and supervise requisitioning of food to prevent stockpiling and losses due to spoilage.</li>
<li>Troubleshoot unexpected or unusual situations in the kitchens.</li>
<li>Frequently review finished products for quality prior to leaving kitchens.</li>
<li>Oversee preparation of foods, bear responsibility for final food product served, physical working conditions, kitchen tools and equipment. Responsible for hygiene, safety and sanitary conditions for back-of-the-house.</li>
<li>Follows and enforces all applicable safety procedures specified for kitchen and food services areas.</li>
<li>Organize and facilitate departmental meetings, training and goals setting.</li>
<li>Displays exceptional leadership by providing a positive work environment, counseling employees as appropriate and demonstrating a dedicated and professional approach to management.</li>
<li>Displays an attitude of loyalty, dedication, confidentiality and a willingness to cooperate with other team executives and staff.</li>
<li>Remains at all times appropriately groomed per company grooming standards and wears the uniform provided.</li>
</ul>
QUALIFICATIONS & ATTRIBUTES
<br><ul>
<li>Proficient in the English language (bilingual a plus – Spanish)</li>
<li>Must be able to: Read and understand instructions, safety rules, etc. Write reports with proper format, punctuation, spelling, and grammar, using all parts of speech. Speak with poise, voice control, and confidence, using correct grammar.</li>
<li>Culinary education and/or appropriate level of on the job training and hotel culinary experience</li>
<li>At least 3 years high-volume cooking experience</li>
<li>In-depth skills and knowledge of all kitchen operations</li>
<li>Proficient in general computer knowledge</li>
<li>A true desire to exceed guest expectations in a fast-paced customer service environment</li>
<li>Capable of producing a consistent product in a timely manner</li>
<li>Strong leadership, organizational, interpersonal and communication skills involved in culinary training.</li>
<li>Self-starter who brings solutions and new ideas.</li>
</ul>
<b>PYSICAL DEMANDS:</b><br>
<ul>
<li>Ability to work from a standing position for extended periods of time.</li>
<li>Ability to perform reaching, stooping and/or crouching motions repeatedly.</li>
<li>Dexterity in the hands and fingers needed to effectively manipulate the tools and utensils used in food preparation.</li>
<li>Visual abilities (closeness and depth perception) to ensure quality food preparation and personal safety with various types of equipment.</li>
<li>Must have the sense of smell and taste needed to ensure quality food preparation.</li>
</ul>
<b>WORK ENVIORMENT:</b><br>
While performing the duties of this job, the employee is regularly exposed to heat from the stoves and burners. Daily activities involve the use of knives, slicers, mixers, etc. The kitchen floor may be slippery and wet. Hot liquids in large containers are moved and must be carefully transported. The noise level in the work environment is usually loud.
<br><br>
<b>REQUIRED PERSONAL PROTECTIVE EQUIPMENT:</b><br>
Closed toe, non-canvas and non-skid soled shoes.

Hotel Carmichael- Chef, Executive Sous

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