Summary
Radisson Hotel Group is hiring an Executive Sous Chef in Doha, Qatar. The role oversees kitchen operations and food production across multiple hotel restaurants, maintaining food quality, hygiene, cost control, inventory, and service standards. The chef supports menu planning and recipe development, coordinates banquet production, and leads, trains, and develops culinary teams. Applicants should have 5–7 years of culinary experience, including 2–3 years in a Sous Chef or senior culinary management role in a five-star hotel or luxury hospitality setting, along with strong HACCP and food safety knowledge.
The posting
As published on radissonhotels.com. Pulled from the employer's site and shown as they wrote it.
Company Description
Radisson Hotel Group is one of the world's largest hotel groups with ten distinctive hotel brands, and more than 1,460 hotels in operation and under development in 95+ countries. The Group’s overarching brand promise is Every Moment Matters with a signature Yes I Can! service ethos.
People are at the core of our business success and future. Our people are true Moment Makers and together we bring the culture, spirit, environment and opportunities that empower you to be your best, every day, everywhere, every time. Together, we make Every Moment Matter.
Job Description
- Oversees and coordinates the overall kitchen operations and food production across all hotel restaurants and outlets, including Chinese, Japanese, Fine Dining, All-Day Dining, and Indian restaurants.
- Ensures consistent food quality, taste, portion control, presentation, plating, hygiene, and culinary standards across all outlets.
- Works closely with Sous Chefs, Chefs de Partie, and culinary teams to ensure smooth daily operations and timely food preparation and service.
- Supervises food tasting, food presentation, menu execution, plating standards, and food sampling across all restaurants.
- Ensures each restaurant maintains its specific culinary concept, menu standards, presentation style, and Radisson Blu brand guidelines.
- Monitors and controls food cost, wastage, portion sizes, requisitions, and overall kitchen profitability.
- Ensures correct ordering procedures are followed and that all food requisitions and orders are properly authorized.
- Controls the receiving of food and other products in coordination with the Receiving Department, ensuring correct quantity, quality, freshness, and specifications.
- Monitors food storage areas, stock rotation, expiry dates, and hygiene standards to prevent spoilage and unnecessary losses.
- Conducts monthly stocktaking in coordination with the Cost Control Department and maintains accurate inventory control.
- Ensures all kitchen staff comply with food safety, hygiene, health, fire, and safety regulations and procedures.
- Maintains high standards of cleanliness and sanitation in all kitchens, preparation areas, equipment, and storage facilities.
- Coordinates closely with Restaurant Operations and Service teams to ensure effective communication, smooth service, and guest satisfaction.
- Supports the Executive Chef in menu planning, recipe development, preparation procedures, quality improvements, and maintaining culinary standards.
- Supervises staffing, employee performance, training, orientation, and development across the assigned outlets and recommends promotions or transfers as appropriate.
- Coordinates banquet food production and works closely with the Butchery, Pastry, and other culinary sections to ensure operational efficiency.
- Conducts regular pre-opening checks with Sous Chefs to ensure all food items, mise-en-place, equipment, and decorations are properly prepared.
- Assists the Executive Chef with budgetary, payroll, purchasing, and operational expense control to maximize efficiency and profitability.
- Maintains strong professional relationships with suppliers while ensuring high standards of product quality, freshness, and value.
- Maintains the highest standards of personal appearance, hygiene, conduct, professionalism, and adherence to Radisson Hotel Group Responsible Business ethics.
Qualifications
- Minimum 5–7 years of culinary experience, with at least 2–3 years in a Sous Chef or senior culinary management position within a 5-star hotel or luxury hospitality environment.
- Proven experience in overseeing multiple restaurant outlets, preferably including Chinese, Japanese, Italian, Arabic, Indian, Fine Dining, and All-Day Dining concepts.
- Strong knowledge of international cuisine, culinary techniques, food presentation, plating, and menu execution.
- Demonstrated ability to lead and manage large, multicultural culinary teams.
- Strong knowledge of HACCP, food safety, hygiene, and health and safety standards.
- Excellent understanding of food cost control, portion control, wastage management, inventory, and stock control.
- Experience in menu planning, recipe development, food tasting, and maintaining consistent culinary standards across multiple outlets.
- Strong leadership, communication, organizational, and problem-solving skills.
- Ability to work effectively under pressure in a high-volume, luxury hotel environment.
- Experience in banquet operations, events, VIP functions, and high-profile culinary requirements is highly desirable.
- Strong knowledge of kitchen operations, purchasing, receiving, storage, and supplier quality control.
- Ability to work closely with Front Office, Food & Beverage, Restaurant Operations, and other hotel departments to ensure smooth operations and exceptional guest experiences.
- Strong commitment to guest satisfaction and maintaining five-star service standards.
- Proficiency in English communication; additional languages are an advantage.
- A culinary qualification from a recognized hotel management or culinary institute is preferred.
- Must demonstrate a professional appearance, strong leadership presence, integrity, and a passion for culinary excellence.