Executive Sous Chef

• Assist the Executive Chef in conceptualizing, planning, and executing innovative menus that reflect the brand's luxury positioning.
• Ensure the consistency of dishes in terms of taste, presentation, and quality across all outlets, including fine dining, banquets, in-room dining, and specialty restaurants.
• Develop seasonal, themed, and special-event menus, keeping in mind guest preferences, market trends, and sustainability practices.
• Lead menu tastings and presentations, working closely with the culinary and front-of-house teams to ensure flawless execution.
• Stay ahead of global culinary trends and incorporate modern gastronomy techniques to enhance the guest experience.

• Oversee the day-to-day kitchen operations, ensuring a seamless workflow between stations and sections.
• Implement and enforce kitchen SOPs (Standard Operating Procedures) to uphold efficiency, quality, and luxury service standards.
• Maintain strict compliance with HACCP and food safety regulations, ensuring the kitchen operates in a clean, organized, and safe manner.
• Conduct regular kitchen inspections, checking hygiene, food storage, temperature controls, and overall kitchen cleanliness.
• Collaborate with procurement teams to source high-quality, sustainable ingredients while optimizing cost control.
• Work closely with other departments, including banquet teams, restaurant managers, and F&B service teams, to ensure smooth coordination of food preparation and service.

• Lead, train, and mentor a diverse culinary team, fostering a culture of excellence, creativity, and teamwork.
• Conduct performance evaluations, set development goals, and provide hands-on coaching to improve culinary skills and techniques.
• Develop and implement training programs for new hires and existing staff to ensure continuous learning and improvement.
• Promote a positive and inclusive work environment, ensuring staff motivation and engagement.
• Oversee kitchen scheduling, ensuring appropriate staffing levels based on business demands.

• Work closely with the Executive Chef and Finance team to manage food costs and maintain profitability without compromising quality.
• Monitor portion control, food wastage, and inventory to maximize cost efficiency.
• Assist in negotiating with suppliers to secure premium ingredients at competitive pricing.
• Ensure all kitchen purchases align with the hotel's budgetary goals while maintaining the highest culinary standards.

• Engage with guests when necessary to gather feedback, accommodate special requests, and enhance their dining experience.
• Represent the brand at culinary events, media engagements, and VIP functions to uphold Raffles & Fairmont's reputation for excellence.
• Develop signature dishes that distinguish Raffles & Fairmont Doha from competitors and contribute to brand identity.
• Collaborate with marketing teams to support food promotions, photoshoots, and PR campaigns.

• Minimum 5-7 years of experience in a senior culinary role within a luxury hotel, Michelin-starred restaurant, or fine dining establishment.
• Expertise in international cuisine, with a strong foundation in modern and traditional culinary techniques.
• Strong leadership, communication, and organizational skills to manage high-performing teams.
• In-depth knowledge of food safety regulations, HACCP standards, and sustainability practices.
• Ability to work under pressure in a fast-paced environment while maintaining attention to detail.
• Passion for culinary excellence, innovation, and guest satisfaction.
• Proficiency in kitchen management software, inventory control, and cost analysis is a plus.

Accor