Executive Chef

Black Pearl Consult; Doha; On-site; QAR 240,000 - 380,000; Full time

Job summary

Black Pearl Consult in Qatar is seeking an Executive Chef to lead culinary operations across multiple venues in a premium hospitality setting. You will drive menu development, food quality, and cost control while guiding a diverse kitchen team to deliver exceptional guest experiences.

The role requires at least 6 years in senior culinary leadership, strong cost-management skills, and a track record of high-volume success within culturally driven environments.

Qualifications

• Degree in Hospitality, Culinary Arts, or related field.
• Proven experience as Executive Chef or equivalent in high-volume/premium hospitality.
• Minimum of 6 years as Head Chef or similar leadership role.
• Strong understanding of menu engineering, cost control, inventory management, and operational governance.
• Proficient in standard IT applications and ERP systems.
• Excellent leadership, communication, and organizational skills.

Responsibilities

• Define and execute short- and medium-term culinary strategies aligned with organizational goals.
• Plan, develop, and implement menu changes in coordination with hospitality and operations teams.
• Create innovative menus and food concepts reflecting customer demand, cultural relevance, and contemporary trends.
• Lead, instruct, and supervise kitchen staff in food preparation, cooking, garnishing, and presentation.
• Ensure strict adherence to food quality, hygiene, safety, and sanitation standards.
• Conduct regular audits to ensure compliance with internal policies and standards.
• Oversee inventory purchasing, stock management, and expenditure monitoring.

Skills

Leadership

Communication

Organizational skills

Education

Degree in Hospitality or Culinary Arts

Tools

ERP systems

Job description

A prestigious and forward-thinking organization in Qatar is seeking an experienced Executive Chef to lead and manage its culinary operations within a culturally driven, high-end hospitality environment. The organization blends tradition with innovation, transforming cultural assets into immersive dining and lifestyle experiences that support commercial growth and global engagement.

This role offers the opportunity to be part of a pioneering culinary team, contributing to refined food concepts, operational excellence, and exceptional guest experiences across multiple venues and initiatives.

The Executive Chef is responsible for the overall management of kitchen operations, including menu development, food quality, cost control, and team leadership. The role ensures the highest standards of food production, taste, presentation, and consistency while aligning with the organization’s strategic, cultural, and commercial objectives.

Key Responsibilities

Planning & Implementation

Collaborate with senior leadership to define and execute short- and medium-term culinary strategies aligned with organizational goals.

Plan, develop, and implement menu changes in coordination with the hospitality and operations teams.

Create innovative menus and food concepts that reflect customer demand, cultural relevance, and contemporary culinary trends.

Recommend and promote special menus, seasonal offerings, and food events.

Review existing policies and procedures, identify improvement areas, and recommend best-practice solutions.

Kitchen Operations & Quality Control

Lead, instruct, and supervise kitchen staff in food preparation, cooking, garnishing, and presentation.

Ensure strict adherence to food quality, hygiene, safety, and sanitation standards.

Conduct regular inspections of kitchen areas, storage, equipment, and supplies.

Ensure proper food rotation, portion control, and waste reduction practices.

Perform regular audits to ensure full compliance with internal policies and operational standards.

Cost Control & Administration

Control food costs through accurate recipe costing and budget-aligned ingredient selection.

Maintain accurate pricing and inventory records, including stock sheets and cost tracking.

Oversee inventory purchasing, stock management, and expenditure monitoring.

Build and maintain strong relationships with suppliers to ensure quality sourcing and cost efficiency.

Stay updated on industry trends, culinary innovations, and best practices through industry engagement.

Lead, motivate, and empower the kitchen team through clear direction, delegation, and performance monitoring.

Provide regular feedback, coaching, and support to drive excellence and accountability.

Encourage staff participation in innovation, improvement initiatives, and knowledge sharing.

Ensure team compliance with company policies, procedures, and systems.

Requirements

Degree in Hospitality, Culinary Arts, or a related field.

Proven experience as an Executive Chef or equivalent senior culinary role in a high-volume or premium hospitality environment.

Minimum of 6 years’ experience as a Head Chef or similar leadership role.

Strong understanding of menu engineering, cost control, inventory management, and operational governance.

Proficient in standard IT applications, including Microsoft Word, Excel, PowerPoint, and ERP systems.

Excellent leadership, communication, and organizational skills.