Executive Chef

Teyseer Services company; Doha; On-site; QAR 60,000 - 100,000; Full time

Job summary

To be filled by the hiring company: Executive Chef responsible for planning, executing and managing all culinary operations within a catering environment. Ensures food quality, safety, cost control and efficiency across multiple outlets and events.

Leads culinary teams, maintains high standards, and develops menus and SOPs to optimize production planning and reduce waste while delivering exceptional client satisfaction.

Qualifications

• Bachelor’s degree in Hospitality Management, Culinary Arts, or Catering Management.
• Minimum 12 years of experience, including at least 5 years in a senior leadership role.
• Experience in five-star hotel, central kitchen, or large-scale catering operations.
• Able to communicate effectively in English and Arabic languages.

Responsibilities

• Lead and manage culinary operations, ensuring high-quality, safe and consistent production across outlets and events.
• Oversee large-scale production, batch cooking and menu production planning.
• Develop standardized operating procedures to improve efficiency and reduce waste.

Skills

Leadership

Communication

Bilingual English/Arabic

Education

Bachelor’s degree in Hospitality Management, Culinary Arts, or Catering Management

Job description

Job Purpose

The Executive Chef is responsible for overseeing the planning execution and management of all culinary operations within the catering environment This role ensures consistent food quality operational efficiency food safety compliance and cost control across large scale production catering and distribution The Executive Chef provides strategic leadership to culinary teams and manages high volume food production for multiple outlets clients and special events

Key Responsibilities

Culinary Operations Management

• Lead and manage the culinary operations within the catering environment ensuring high-quality safe and consistent food production for multiple service points clients and events Oversee large-scale food preparation batch cooking and production planning to meet daily operational requirements Ensure consistency in recipes portion control presentation and taste across all menus and outlets Develop and implement standardized operating procedures to improve efficiency productivity food quality and drive continuous improvement initiatives to reduce food waste and optimize production workflows

Budgeting Cost Control Menu Planning and Development

• Develop and manage departmental budgets analysing cost trends ensuring cost-effective operations while maintaining high food quality standards Create menus for daily production staff dining and large-scale catering and VVIP events

Food Safety Compliance Team Leadership and Staff Management

• Ensure full compliance with food safety standards including HACCP local authority regulations and company policies Ensure all culinary staff are trained in food safety allergen control and proper food handling procedures Lead supervise and mentor culinary staff including conducting performance evaluation providing coaching training and professional development

Client Stakeholder Satisfaction Reporting and Documentation

• Ensure high levels of client satisfaction through consistent food quality service reliability responsiveness Address feedback and operational issues promptly implementing improvements where required

Qualifications

Bachelor’s degree in Hospitality Management, Culinary Arts, or Catering Management.Minimum 12 years of experience, including at least 5 years in a senior leadership role within a five-star hotel, central kitchen, or large-scale catering operation.Able to communicate effectively in English and Arabic languages.