Executive Sous Chef

About the role

Raffles & Fairmont Doha invites applications for an Executive Sous Chef. The role supports the Executive Chef in leading all culinary operations across the hotel's restaurants, in-room dining and specialty outlets, ensuring food quality, creativity, consistency and operational excellence while upholding the luxury service standards of the brands.

Key responsibilities

• Assist the Executive Chef in managing kitchen operations and daily culinary activities
• Develop innovative menus, seasonal offerings and signature dishes aligned with the hotel's luxury brand
• Ensure consistency in food quality, presentation and taste across all dining venues
• Lead, train, mentor and motivate the culinary team
• Maintain HACCP food safety standards, sanitation and regulatory compliance
• Monitor food costs, inventory, purchasing and waste reduction to maximise profitability
• Collaborate with the marketing team on food promotions, special dining events and guest experiences
• Engage with guests, handle special requests and continuously improve the dining experience

Required profile

• 5-7 years of senior culinary leadership experience in a luxury hotel, fine dining or Michelin-starred restaurant
• Strong expertise in international cuisine and modern culinary techniques
• Proven leadership, communication, organisational and team management skills
• Passion for innovation, guest satisfaction and world-class culinary experiences
• Ability to foster an inclusive environment where colleagues feel valued and are empowered and recognised

Required skills

• HACCP and food safety
• Inventory control and cost management
• International cuisine and modern culinary techniques

Candidates are asked to complete a questionnaire via their application partner shortly after applying; this is a mandatory step for the candidacy to be considered.