Executive Chef - Global Fusion & Fine-Dining Leader

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

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.