Executive Sous Chef

Contemporary, convenient and perfectly positioned, the upscale Mövenpick Hotel Doha is a 4-star luxury hotel, ideal for business travellers. Just 11km from Hamad International Airport and minutes from the business district, this hotel is centrally located on the prominent Corniche Road opposite the iconic Museum of Islamic Arts.

We are seeking a talented and driven Executive Sous Chef to lead our kitchen operations and report directly to the General Manager. This is a senior leadership role with full responsibility for delivering exceptional food quality, innovative menu offerings, and operational excellence in a luxury hospitality setting.

Key Responsibilities

• Oversee and direct all kitchen operations, including buffet setups, a la carte dishes, and banquet preparations with utmost precision and attention to detail.
• Cultivate, train, and motivate a professional team of chefs to achieve and maintain the highest standards of culinary excellence.
• Rigorously ensure consistent food quality, taste, and presentation in every dish served, upholding the establishment's reputation.
• Implement and maintain stringent food cost controls, portion size standards, and inventory management to meet budgetary requirements.
• Develop and execute menus and buffet setups with a strategic, creative, and market-oriented approach.
• Diligently monitor staff attendance, punctuality, and performance, enforcing high standards of discipline and teamwork.
• Strictly enforce compliance with health, safety, hygiene, and sanitation standards, ensuring zero tolerance for violations.
• Address guest feedback related to food quality and presentation promptly and effectively, treating each instance with the utmost seriousness.
• Implement and maintain rigorous kitchen security protocols, ensuring only authorized personnel access the kitchen.
• Oversee equipment maintenance and ensure timely follow-up on repairs to prevent operational disruptions.
• Foster a professional working environment that emphasizes teamwork, employee welfare, and continuous professional development.

• Bachelor's degree or equivalent diploma in Culinary Arts or a closely related field is mandatory.
• A minimum of 5–7 years of progressive experience in a upscale hotel or fine dining establishment is required, with no less than 2 years in a Sous Chef or comparable leadership position.
• Comprehensive knowledge and mastery of diverse cuisines and contemporary cooking techniques is essential.
• Demonstrated excellence in leadership, organizational management, and professional communication is crucial.
• Extensive experience in menu engineering, food cost analysis, and budget management is imperative.
• Proven capacity to perform effectively under high-pressure situations in a fast-paced culinary environment is required.
• Current culinary certifications and food safety training (e.g., HACCP certification) are non-negotiable.
• Documented proficiency in menu development, kitchen management, and maintaining Leading Quality Assurance (LQA) standards across various cuisines is essential.
• Advanced financial acumen, including demonstrable experience in cost control measures, inventory management systems, and strategic supplier negotiations, is critical.
• Superior leadership and team development capabilities, with a proven track record in training, mentoring, and inspiring a diverse culinary brigade, are paramount.

Our commitment to Diversity & Inclusion:
We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.

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