Executive Chef

About the role

La Cigale Hotel, managed by Accor, is a five-star luxury hotel in central Doha, Qatar, with 225 rooms and suites and nine dining and entertainment outlets. The Executive Chef leads all culinary operations across the hotel's restaurants, all-day dining, specialty restaurants, banquets, room service and other food production areas.

Key responsibilities

• Develop seasonal menus with international cuisines and authentic Arabic and Middle Eastern specialties, including Ramadan iftar and suhoor, weddings, galas, VIP functions and conferences
• Ensure consistency in food quality, taste, presentation and service standards across all outlets
• Manage food costs, budgets, menu engineering, purchasing, inventory, portion control and waste reduction to meet financial targets
• Recruit, train and mentor the culinary team and foster creativity, accountability and teamwork
• Maintain food safety, hygiene, sanitation and kitchen organisation in line with Qatar regulations and hotel policy, and HACCP principles
• Collaborate with the Director of Food & Beverage and other department heads, monitor guest feedback and implement corrective actions
• Work with suppliers for fresh ingredients, run kitchen inspections, audits and performance reviews, and keep staffing and scheduling efficient
• Introduce culinary innovation and sustainability while monitoring KPIs and improving kitchen productivity and profitability

Required profile

• Diploma or degree in Culinary Arts, Hotel Management or a related field
• Extensive culinary experience, including an Executive Chef or senior leadership role in a luxury hotel
• Proven experience overseeing multiple restaurants, banquet operations and large-scale food production
• Strong knowledge of international cuisines and Arabic and Middle Eastern cuisine, including traditional Qatari and Gulf specialties
• Experience developing menus for luxury dining, international guests and high-profile events
• Previous experience in Qatar or the GCC is an advantage

Required skills

• Menu engineering, food cost control, budgeting, inventory management and kitchen profitability
• HACCP principles and food safety management systems; HACCP or food safety certification preferred
• Leadership, communication, organisational and problem-solving skills

What we offer

• Employee benefit card with discounted rates in Accor properties worldwide
• Learning programs through the Academies
• Career development with national and international promotion opportunities