Executive Sous Chef - MICE

Founded in Singapore in 1887, Raffles Hotels, Resorts & Residences are places of endless possibility where ideas are born, history is made and stories and legends are created. We champion fine art and design, and foster culture in all its forms – within our storied walls and the communities beyond. Our renowned legacy of gracious service knows no bounds. We are the authentic heart of a destination.

At Fairmont, our passion is to connect our guests to the very best of our destinations. From the beaches of Hawaii to the deserts of the United Arab Emirates to the heart of London, our hotels offer guests extraordinary places, created by combining unique architecture, expressive decor and artistry, and magnificent features. Add engaging service, and the result is an unforgettable guest experience.

We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities. 

By joining an Accor brand, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality.  

Do what you love; care for the world; dare to challenge the status quo! #BELIMITLESS 

Position Overview

The Executive Sous Chef – MICE (Meetings, Incentives, Conferences, and Events) is responsible for the culinary operations related to the MICE segment at Raffles & Fairmont Doha. This role involves leading a dynamic team to deliver exceptional dining experiences tailored to events of various scales. The Executive Sous Chef will collaborate with other departments to ensure seamless execution, maintain the highest culinary standards, and uphold the brand’s reputation for excellence.

Key Responsibilities

Culinary Leadership

• Oversee the preparation, production, and presentation of all food for MICE events, ensuring consistency and quality.
• Develop innovative and seasonal menus that align with client preferences and event themes.
• Monitor kitchen operations to ensure compliance with hygiene, safety, and sanitation standards.
• Lead, train, and mentor the culinary team to achieve professional growth and maintain high performance.

Operational Excellence

• Plan and coordinate with the Banquet, Sales, and Event Planning teams to understand client requirements and ensure culinary alignment.
• Manage kitchen operations, including scheduling, procurement, inventory, and cost control.
• Maintain equipment and kitchen infrastructure to ensure optimal functionality.

Client & Guest Engagement

• Attend pre-event meetings and client briefings to understand expectations and provide expert guidance.
• Actively engage with clients and guests during events to gather feedback and ensure satisfaction.

Financial Management

• Assist in budgeting, forecasting, and cost management for the MICE culinary operations.
• Ensure adherence to cost margins while maintaining quality and innovation.
• Monitor food waste and implement measures to minimize it.

Collaboration

• Work closely with the Executive Chef, F&B, and other departments to align on event strategies and deliverables.
• Foster a positive and collaborative working environment across all departments involved in MICE events.

Qualifications and Skills

• Proven experience as a Chef de Cuisine or Head Chef or similar leadership role in a luxury hotel and/or resort
• Experience in high-volume banquet/events operations is essential
• Expertise in international cuisine with a strong focus on large-scale culinary operations
• Exceptional leadership, organizational, and communication skills
• Ability to manage multiple priorities and work under pressure in a fast-paced environment
• Strong understanding of HACCP, food safety, and hygiene regulations
• Culinary degree or equivalent professional training