Executive Chef

The Hospitality Tribune; Doha; On-site; QAR 180,000 - 300,000; Full time

Benefits offered by this job

Competitive salary

Accommodation in prime locations or住房补

Birthday day off

Personalized development plans

Job summary

Rosewood Doha is seeking a senior culinary leader responsible for aligning kitchen activities with corporate strategy, maintaining brand standards, and driving guest satisfaction across departments. You will manage operations, menus, budgeting, and staff development in a luxury hotel setting.

The role emphasizes leadership in administration, guest relations, finance, marketing, and talent development to ensure high standards and exceptional guest experiences.

Qualifications

• Experience in kitchen operations and management.
• Ability to lead cross-functional teams and coordinate with departments.

Responsibilities

• Ensures that culinary activities are aligned with the respective Corporate Strategy, and that the Hotel Actions have been implemented where appropriate.
• Prepares and updates of individual Departmental Operations Manuals, and policies.
• Conducts regular communications meetings and ensures that departmental briefings and meetings are effective and conducted as necessary.
• Ensures that all guests contact culinary associates deliver the brand promise and provide exceptional guest service at all times.
• Ensures that associates also provide excellent service to associates in other departments as appropriate.
• Handles all guest and associate complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily.
• Maintains positive guest and colleague interactions with good working relationships.
• Maximizes associate productivity using multi-skilling, multi-tasking and flexible scheduling to meet the financial goals of the business as well as the expectations of the guests.
• Directs associates to ensure productivity meets standards given in accordance with Rosewood Hotels and Resorts’ Design Standards and Criteria and the Rosewood Hotels and Resorts Operations Brand Product Guidelines.
• Focuses attention on improving productivity levels and the need to prudently manage utility/payroll costs within acceptable guidelines ensuring optimum deployment and energy efficiency of all equipment.
• Ensures new technology and equipment are embraced, improving productivity whilst taking work out of the system.
• Sources for Marketing and Public Relations opportunities to increase awareness and ultimately business.
• Constantly evaluates local, national and international market trends, vendors and other hotel/restaurant operations to make sure that the hotel’s own operations remain competitive and cutting edge.
• Ensures that all company minimum brand standards have been implemented.
• Works closely with other associates in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.
• Daily walk about of all kitchens to assure equipment is in proper working condition.
• Buys locally available fresh products wherever possible and has limited menus which are changed frequently to ensure the guest is always offered a variety of food items.
• Plans or participates in planning menus and utilisation of food surpluses and leftovers, taking into account probable number of guests, market conditions, popularity of various dishes and frequency of menu.
• Assist the Director of Food and Beverage in the development of new menus and implementation of those menus.
• Spends time in culinary areas observing associate-guest/associate-internal interaction, working through Heads of Department to coach associates as necessary.
• Reviews menus, analyzes recipes, determines food, labour, overhead costs and assigns prices to menu items.
• Directs food apportionment policy to control costs.
• Introduces and tests the market with new products which are market-orientated in terms of price and product.
• Serves fresh food to the guests which is prepared a la minute, is consistent in quality, and which reflects the style of the outlet concept.
• Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production.
• Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner.
• Tests cooked foods before plate-up and service.
• Estimates food consumption and purchases or requisitions of foodstuffs and kitchen supplies.
• Devises special dishes and develops innovative recipes.
• Establishes and enforces nutrition and sanitation standards for restaurant.
• Ensures that all Food and Beverage Fundamentals are implemented.
• Responds to the results of the Consumer Audit and ensures that the relevant changes are implemented.
• Oversees and assists in the recruitment and selection of all kitchen associates.
• Through hands-on management, supervises closely Executive Sous Chef, CDC, Sous Chef in the performance of their duties in accordance with policies and procedures and applicable laws.
• Develops the skills and effectiveness of all Kitchen associates through the appropriate training, coaching, and/or mentoring.
• Delegates appropriately, duties and responsibilities to equipped and resourced associates, nurturing and developing them whilst ensuring standards of operation and safety are maintained.
• Ensures effective training programmes for associates in coordination with the Talent Development Director and the Departmental Trainers.
• Encourages associates to be creative and innovative, challenging and recognising them for their contribution to the success of the operation.
• Conducts annual Performance Development Discussions with associates and supports them in their professional development goals.
• Supports, demonstrating and reinforcing Rosewood Hotels & Resorts’ Values and Culture Characteristics.
• Ensures that associates have a complete understanding of and adhere to associate rules and regulations.
• Ensures that associates follow all hotel, company and local rules, policies and regulations relating to fire and hazard safety, and security.
• Provides feedback on the results of the Sense of Engagement Survey and ensuring that the relevant changes are implemented.

Job description

Why Join Us?

At Rosewood Doha, we create an environment where passion meets purpose – and where careers have meaning.

Guided by our philosophy of Relationship Hospitality and our culture of Make the Place, we believe in enriching lives, starting with yours. We empower you to bring your true self, grow with confidence, curate the extraordinary and leave your legacy.

You’ll be part of a diverse, inclusive and supportive community that invests in your development, celebrates achievements and inspires you to Discover Your Calling.

Together, we push boundaries, explore the uncharted and shape the future of luxury lifestyle experiences.

About Rosewood Doha:

Rosewood Doha is a landmark destination inspired by Qatar’s coral reefs, bringing together ultra-luxury hospitality, residential living, culinary experiences, holistic wellness, differentiated retail and events within one integrated ecosystem. The property includes a 155-key hotel, 162 serviced apartments and 276 private residences, alongside a diverse collection of restaurants and lounges, expansive event spaces and curated lifestyle experiences. Our destination also houses Asaya, Qatar’s first members-only social wellness club, complemented by Rosewood’s signature Manor Club for Club Room and Suite guests.

Since opening in July of 2025, Rosewood Doha has been recognized with multiple international and regional accolades, including distinctions from the Michelin Guide, Forbes Travel Guide and Qatar Tourism – reflecting the scale, ambition and standards of excellence behind the destination. As part of the global Rosewood Hotels & Resorts portfolio, the property represents a new generation of luxury that goes beyond traditional hospitality into lifestyle, community and experience-driven destinations.

Our Associate Experience:

• A competitive salary and benefits package
• High-quality associate accommodation in prime locations in the heart of Lusail and the Pearl, or housing allowance (depending on seniority)
• A birthday day off (because your milestones matter!)
• Personalized development plans and continuous learning opportunities to support your career journey

These benefits reflect our commitment to creating an environment where you thrive – professionally and personally – while building a meaningful career with us.

Your Role:

Administration:

• Ensures that culinary activities are aligned with the respective Corporate Strategy, and that the Hotel Actions have been implemented where appropriate.
• Prepares and updates of individual Departmental Operations Manuals, and policies.
• Conducts regular communications meetings and ensures that departmental briefings and meetings are effective and conducted as necessary.

Guest and Associates Satisfaction:

• Ensures that all guests contact culinary associates deliver the brand promise and provide exceptional guest service at all times.
• Ensures that associates also provide excellent service to associates in other departments as appropriate.
• Handles all guest and associate complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily.
• Maintains positive guest and colleague interactions with good working relationships.

Finance:

• Maximizes associate productivity using multi-skilling, multi-tasking and flexible scheduling to meet the financial goals of the business as well as the expectations of the guests.
• Directs associates to ensure productivity meets standards given in accordance with Rosewood Hotels and Resorts’ Design Standards and Criteria and the Rosewood Hotels and Resorts Operations Brand Product Guidelines.
• Focuses attention on improving productivity levels and the need to prudently manage utility/payroll costs within acceptable guidelines ensuring optimum deployment and energy efficiency of all equipment.
• Ensures new technology and equipment are embraced, improving productivity whilst taking work out of the system.

Marketing:

• Sources for Marketing and Public Relations opportunities to increase awareness and ultimately business.
• Constantly evaluates local, national and international market trends, vendors and other hotel/restaurant operations to make sure that the hotel’s own operations remain competitive and cutting edge.

Operations:

• Ensures that all company minimum brand standards have been implemented.
• Works closely with other associates in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.
• Daily walk about of all kitchens to assure equipment is in proper working condition.
• Buys locally available fresh products wherever possible and has limited menus which are changed frequently to ensure the guest is always offered a variety of food items.
• Plans or participates in planning menus and utilisation of food surpluses and leftovers, taking into account probable number of guests, market conditions, popularity of various dishes and frequency of menu.
• Assist the Director of Food and Beverage in the development of new menus and implementation of those menus.
• Spends time in culinary areas observing associate-guest/associate-internal interaction, working through Heads of Department to coach associates as necessary.
• Reviews menus, analyzes recipes, determines food, labour, overhead costs and assigns prices to menu items.
• Directs food apportionment policy to control costs.
• Introduces and tests the market with new products which are market-orientated in terms of price and product.
• Serves fresh food to the guests which is prepared a la minute, is consistent in quality, and which reflects the style of the outlet concept.
• Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production.
• Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner.
• Tests cooked foods before plate-up and service.
• Estimates food consumption and purchases or requisitions of foodstuffs and kitchen supplies.
• Devises special dishes and develops innovative recipes.
• Establishes and enforces nutrition and sanitation standards for restaurant.
• Ensures that all Food and Beverage Fundamentals are implemented.
• Responds to the results of the Consumer Audit and ensures that the relevant changes are implemented.

Talent & Culture:

• Oversees and assists in the recruitment and selection of all kitchen associates. Adheres to hotel guidelines when recruiting and uses a competency-based approach to select associates.
• Through hands-on management, supervises closely Executive Sous Chef, CDC, Sous Chef in the performance of their duties in accordance with policies and procedures and applicable laws.
• Develops the skills and effectiveness of all Kitchen associates through the appropriate training, coaching, and/or mentoring.
• Delegates appropriately, duties and responsibilities to equipped and resourced associates, nurturing and developing them whilst ensuring standards of operation and safety are maintained.
• Ensures effective training programmes for associates in coordination with the Talent Development Director and the Departmental Trainers.
• Encourages associates to be creative and innovative, challenging and recognising them for their contribution to the success of the operation.
• Conducts annual Performance Development Discussions with associates and supports them in their professional development goals.
• Supports, demonstrating and reinforcing Rosewood Hotels & Resorts’ Values and Culture Characteristics.
• Ensures that associates have a complete understanding of and adhere to associate rules and regulations.
• Ensures that associates follow all hotel, company and local rules, policies and regulations relating to fire and hazard safety, and security.
• Provides feedback on the results of the Sense of Engagement Survey and ensuring that the relevant changes are implemented.