Executive Chef — Lead Global Kitchen & Menus

InterContinental Hotels Group; Doha; On-site; QAR 360,000 - 600,000; Full time

Benefits offered by this job

Full uniform

Room discounts

Training programs

Job summary

InterContinental Hotels Group in Doha is seeking an Executive Chef to lead two hotel kitchens, shaping menus and standards across outlets and events. You will drive food quality, costing, inventory, and training while mentoring teams to achieve excellence in a high‑end hospitality environment.

The role requires strong leadership, global cuisine knowledge, and a culinary degree or certification, with a focus on brand standards and regulatory compliance.

Qualifications

• Proven experience as an Executive Chef or Head Chef in a reputable establishment.
• Extensive knowledge of culinary arts, cooking techniques, and international cuisines.
• Strong leadership and team management skills.
• Excellent understanding of food costing, inventory management, and budgeting.
• Proficiency in hygiene and food safety regulations (e.g., HACCP).
• Creative flair with a passion for developing new dishes and menus.
• Relevant culinary degree or certification.

Responsibilities

• Manage day-to-day kitchen activities across the two hotels.
• Plan and assign work, and establish performance and development goals for colleagues.
• Provide mentoring, coaching, and regular feedback to help manage conflict and improve team member performance.
• Maintain updated and accurate costing and documentation of all dishes prepared and sold in the food and beverage operations.
• Educate and train colleagues in compliance with brand standards, service behaviors, and governmental regulations.
• Ensure colleagues have the tools, training, and equipment to carry out job duties.
• Promote teamwork and quality service through daily communication and coordination with other departments.
• Recommend and/or initiate promotions, disciplinary or other staffing/human resources-related actions in accordance with hotel or company rules and policies.
• Solicit guest feedback to improve food quality quality.
• Assist with addressing customer questions and issues relating to kitchen services.
• Assist Food and Beverage in-charge with menu planning, food and beverage coordination, table arrangements, decoration options, etc.
• Ensure that all menu items are prepared and presented according to established recipes and standards.
• Develop menu design and concepts for all food and/or beverage outlets, and catering events.
• Monitor competitor and industry trends.
• Maintain procedures to ensure the security and proper storage of food and beverage products, inventory and equipment.
• Replenish supplies in a timely manner and minimize waste and pilferage.
• Ensure that all kitchen equipment and storerooms are in proper operational condition and are cleaned on a regular basis.
• Adhere to governmental regulation as well as brand standards and hotel or company policies and procedures.
• Participate in the preparation of the hotel’s annual budget and the setting of departmental goals

Skills

Leadership

Team management

Culinary arts

Food costing

HACCP

Menu planning

Creativity

Education

Culinary degree or certification

Job description

InterContinental Hotels Group in Doha is seeking an Executive Chef to lead two hotel kitchens, shaping menus and standards across outlets and events. You will drive food quality, costing, inventory, and training while mentoring teams to achieve excellence in a high‑end hospitality environment.

The role requires strong leadership, global cuisine knowledge, and a culinary degree or certification, with a focus on brand standards and regulatory compliance.