Executive Chef

Accorhotel; Doha; On-site; QAR 480,000 - 720,000; Full time

Benefits offered by this job

Discounted Accor rates for you andyour

Learning programs via Accor Academies

Corporate Social Responsibility and 성장

Career development opportunities

Job summary

Accor is seeking an Executive Chef to lead culinary operations across the hotel’s restaurants, banquets and room service in Doha. You will craft innovative menus balancing regional Arabic traditions with international flavors while upholding luxury standards.

Reporting to the Director of Food & Beverage, you’ll drive cost control, safety, team development and guest satisfaction through impeccable execution and continuous improvement.

Qualifications

• Diploma or degree in Culinary Arts, Hotel Management or related discipline.
• Extensive professional culinary experience including executive chef or senior leadership in luxury hotel.
• Experience overseeing multiple restaurants, banquet operations, and large-scale production.
• Strong expertise in international cuisines including Arabic and Middle Eastern, including Qatari and Gulf specialties.
• Experience developing menus for luxury dining, Ramadan iftar and suhoor, high-profile events.
• Knowledge of HACCP, food safety management systems, hygiene standards and sanitation; certifications preferred.
• Budgeting, cost control, inventory management and kitchen profitability.
• Proven ability to lead, motivate and develop a diverse multicultural culinary team.
• Excellent leadership, communication, organizational and problem-solving skills.
• Experience in Qatar or GCC region advantageous.

Responsibilities

• Lead and oversee culinary operations across hotel outlets.
• Develop innovative menus balancing international and Middle Eastern cuisines.
• Plan Ramadan iftar and suhoor menus for events.
• Control food costs, purchasing, inventory and waste.
• Recruit, train, and develop the culinary team.
• Maintain highest standards of food safety and hygiene.
• Collaborate with F&B leadership to improve efficiency and guest satisfaction.
• Monitor guest feedback and implement improvements.
• Manage supplier relations and ingredient quality.
• Ensure staffing, scheduling and equipment utilization.
• Drive culinary innovations and sustainable practices.
• Prepare operational reports and KPI analyses; improve profitability.
• Ensure HACCP compliance and regulatory requirements.

Skills

Executive leadership

Culinary leadership

Menu engineering

Food cost control

Inventory management

Team development

HACCP & safety

Multicultural teams

Arabic cuisine knowledge

Quality standards

Education

Culinary degree

Job description

Responsibilities

Lead and oversee all culinary operations across the hotel s restaurants all-day dining outlets specialty restaurants banquets room service and other food production areas Develop innovative and seasonal menus featuring a diverse selection of international cuisines and authentic Arabic and Middle Eastern specialties Ensure consistency in food quality taste presentation and service standards across all culinary outlets Demonstrate strong expertise in international cuisines including European Mediterranean Asian and other global culinary concepts Create menus that balance authentic regional flavours with contemporary international culinary trends while meeting the expectations of a luxury hotel s diverse clientele Plan and execute menus for Ramadan iftar and suhoor weddings gala dinners VIP functions conferences and other special events Manage food costs budgets menu engineering purchasing inventory portion control and waste reduction to achieve departmental financial targets Recruit train mentor and develop the culinary team fostering a culture of creativity accountability teamwork and continuous improvement Establish and maintain the highest standards of food safety hygiene sanitation and kitchen organization in accordance with applicable Qatar regulations and hotel policies Collaborate closely with the Director of Food amp Beverage and other department heads to improve operational efficiency and overall guest satisfaction Monitor guest feedback food quality and service standards implementing corrective actions and continuous improvement initiatives where necessary Maintain strong relationships with suppliers and ensure the consistent availability of fresh high-quality ingredients Conduct regular kitchen inspections food quality checks performance reviews and operational audits Ensure appropriate staffing levels effective scheduling and efficient utilization of kitchen equipment and resources Introduce culinary innovations sustainable practices and new food concepts while maintaining the hotel s brand standards and positioning Monitor key performance indicators prepare operational reports and implement strategies to improve kitchen productivity and profitability Ensure compliance with HACCP principles and all applicable food safety and occupational health requirements Prepare operational reports analyze key performance indicators and implement action plans to achieve departmental objectives

Company Description

What is in it for you

Employee benefit card offering discounted rates in Accor worldwide for you and your familyLearning programs through our Academies designed to sharpen your skillsAbility to make a difference through our Corporate Social Responsibility activitiesCareer development opportunities with national and international promotion opportunities

Why work for Accor

We are far more than a worldwide leader We welcome you as you are and you can find a job and brand that matches your personality We support you to grow and learn every day making sure that work brings purpose to your life so that during your journey with us you can continue to explore Accor s limitless possibilities By joining Accor every chapter of your story is yours to write and together we can imagine tomorrow s hospitality Discover the life that awaits you at Accor visit https careers accor com Do what you love care for the world dare to challenge the status quo

Qualifications

Diploma or degree in Culinary Arts Hotel Management or a related discipline Extensive professional culinary experience including significant experience in an Executive Chef or senior culinary leadership role within a luxury hotel or upscale hospitality establishment Proven experience overseeing multiple restaurants banquet operations and large-scale food production Strong expertise in international cuisines and demonstrated knowledge of Arabic and Middle Eastern cuisine including traditional Qatari and Gulf specialties Experience developing menus for luxury dining international guests Ramadan iftar and suhoor and high-profile events Strong practical knowledge of HACCP principles food safety management systems hygiene standards and sanitation procedures Relevant HACCP or food safety certification is preferred subject to the hotel s requirements Demonstrated expertise in menu engineering food cost control budgeting inventory management and kitchen profitability Proven ability to lead motivate and develop a diverse multicultural culinary team Excellent leadership communication organizational and problem-solving skills Previous experience in Qatar or the GCC region will be an advantage Ability to perform effectively in a fast-paced luxury hospitality environment while maintaining exceptional quality and compliance standards