Executive Sous Chef

About the role

The Executive Sous Chef will lead kitchen operations across all dining venues at the Radisson Hotel in Doha, ensuring consistent food quality, presentation and profitability while upholding the brand’s culinary standards.

Key responsibilities

• Oversee and coordinate kitchen operations for Chinese, Japanese, Fine Dining, All‑Day Dining and Indian restaurants.
• Maintain food quality, taste, portion control, plating and hygiene across all outlets.
• Supervise Sous Chefs, Chefs de Partie and culinary teams to ensure smooth daily service.
• Control food cost, wastage, portion sizes and overall kitchen profitability.
• Manage ordering procedures, receiving, stock rotation and inventory control in partnership with the Receiving and Cost Control departments.
• Conduct monthly stocktaking and ensure accurate inventory records.
• Enforce food safety, HACCP, health, fire and sanitation regulations throughout all kitchen areas.
• Collaborate closely with Restaurant Operations and Service teams to guarantee effective communication and guest satisfaction.

Required profile

• Minimum 60 months of experience in hotel kitchen management or comparable multi‑cuisine environment.
• Proven ability to lead large culinary teams and manage multiple restaurant concepts.
• Strong knowledge of HACCP and food safety standards.

Required skills

• Food cost control
• Recipe development
• Food presentation
• Purchasing
• Plating
• Inventory control
• Kitchen operations
• Culinary experience
• Menu planning
• Receiving
• Supplier quality control
• Wastage management
• HACCP food safety