Executive Sous Chef

Advanced Search; Doha; On-site; QAR 120,000 - 200,000; Full time

Job summary

Radisson Blu Hotel Doha is seeking an experienced Senior Sous Chef to oversee kitchen operations across all hotel outlets, including Chinese, Japanese, Fine Dining, All-Day Dining, and Indian concepts. You will ensure consistent quality, plating, hygiene, and brand standards while leading a diverse culinary team.

The role requires strong leadership, cost control, menu development, and collaboration with Restaurant Operations, Front Office, and procurement.

Qualifications

• Minimum 5–7 years of culinary experience in luxury hospitality.
• 2–3 years in Sous Chef or senior culinary management.
• Experience overseeing multiple restaurant outlets.
• Strong knowledge of HACCP, food safety and health standards.
• Proven cost control, inventory, and menu planning expertise.

Responsibilities

• Oversees and coordinates kitchen operations across all hotel restaurants and outlets.
• Ensures food quality, portion control, plating, hygiene, and culinary standards.
• Supervises staffing, training, and performance evaluations.
• Collaborates with Restaurant Operations, Service teams and procurement.
• Assists with budgeting, purchasing, and cost control to maximize profitability.
• Conducts regular pre-opening checks with Sous Chefs and supports menu development.

Skills

Leadership

Communication

Problem-solving

English proficiency

HACCP & food safety

Cost control & inventory

Menu planning & development

Education

Culinary qualification from a recognized hotel management or culinary institute

Job description

Radisson Hotel Group is one of the world's largest hotel groups with ten distinctive hotel brands, and more than 1,460 hotels in operation and under development in 95+ countries. The Group’s overarching brand promise is Every Moment Matters with a signature Yes I Can! service ethos.

People are at the core of our business success and future. Our people are true Moment Makers and together we bring the culture, spirit, environment and opportunities that empower you to be your best, every day, everywhere, every time. Together, we make Every Moment Matter.

Job Description

Oversees and coordinates the overall kitchen operations and food production across all hotel restaurants and outlets, including Chinese, Japanese, Fine Dining, All-Day Dining, and Indian restaurants. Ensures consistent food quality, taste, portion control, presentation, plating, hygiene, and culinary standards across all outlets. Works closely with Sous Chefs, Chefs de Partie, and culinary teams to ensure smooth daily operations and timely food preparation and service. Supervises food tasting, food presentation, menu execution, plating standards, and food sampling across all restaurants. Ensures each restaurant maintains its specific culinary concept, menu standards, presentation style, and Radisson Blu brand guidelines. Monitors and controls food cost, wastage, portion sizes, requisitions, and overall kitchen profitability. Ensures correct ordering procedures are followed and that all food requisitions and orders are properly authorized. Controls the receiving of food and other products in coordination with the Receiving Department, ensuring correct quantity, quality, freshness, and specifications. Monitors food storage areas, stock rotation, expiry dates, and hygiene standards to prevent spoilage and unnecessary losses. Conducts monthly stocktaking in coordination with the Cost Control Department and maintains accurate inventory control. Ensures all kitchen staff comply with food safety, hygiene, health, fire, and safety regulations and procedures. Maintains high standards of cleanliness and sanitation in all kitchens, preparation areas, equipment, and storage facilities. Coordinates closely with Restaurant Operations and Service teams to ensure effective communication, smooth service, and guest satisfaction. Supports the Executive Chef in menu planning, recipe development, preparation procedures, quality improvements, and maintaining culinary standards. Supervises staffing, employee performance, training, orientation, and development across the assigned outlets and recommends promotions or transfers as appropriate. Coordinates banquet food production and works closely with the Butchery, Pastry, and other culinary sections to ensure operational efficiency. Conducts regular pre-opening checks with Sous Chefs to ensure all food items, mise-en-place, equipment, and decorations are properly prepared. Assists the Executive Chef with budgetary, payroll, purchasing, and operational expense control to maximize efficiency and profitability. Maintains strong professional relationships with suppliers while ensuring high standards of product quality, freshness, and value. Maintains the highest standards of personal appearance, hygiene, conduct, professionalism, and adherence to Radisson Hotel Group Responsible Business ethics.

Qualifications

Minimum 5–7 years of culinary experience, with at least 2–3 years in a Sous Chef or senior culinary management position within a 5-star hotel or luxury hospitality environment. Proven experience in overseeing multiple restaurant outlets, preferably including Chinese, Japanese, Fine Dining, All-Day Dining, and Indian cuisine. Strong knowledge of international cuisine, culinary techniques, food presentation, plating, and menu execution. Demonstrated ability to lead and manage large, multicultural culinary teams. Strong knowledge of HACCP, food safety, hygiene, and health & safety standards. Excellent understanding of food cost control, portion control, wastage management, inventory, and stock control. Experience in menu planning, recipe development, food tasting, and maintaining consistent culinary standards. Strong leadership, communication, organizational, and problem-solving skills. Ability to work effectively under pressure in a high-volume, luxury hotel environment. Experience in banquet operations, events, VIP functions, and high-profile culinary requirements is highly desirable. Strong knowledge of kitchen operations, purchasing, receiving, storage, and supplier quality control. Ability to work closely with Front Office, Food & Beverage, Restaurant Operations, and other hotel departments. Strong commitment to guest satisfaction and maintaining five-star service standards. Proficiency in English communication; additional languages are an advantage. Culinary qualification from a recognized hotel management or culinary institute is preferred. Strong knowledge of Radisson Hotel Group standards and luxury hospitality practices is an advantage. Must demonstrate professional appearance, leadership presence, integrity, and a passion for culinary excellence.

Additional Information

Why Join Radisson Hotel Group?

• Live the Magic of Hospitality - Be part of a team that creates exceptional experiences and memorable moments every day.
• Build a Great Career - No matter your background or experience, we invest in your growth, learning, and career development—helping you reach your full potential.
• Experience the Team Spirit - Join a workplace that’s inclusive, fun, and meaningful. We celebrate diversity, support one another and foster a sense of belonging through our Employee Resource Groups and inclusion initiatives.
• Lead with Your Ambition - Your ideas, passion and drive matter! We empower you to make a difference—in hospitality, your community and beyond.
• Enjoy Global & Local Perks - No matter where you’re located, you’ll enjoy exclusive global benefits - like special hotel rates for you and your loved ones at our hotels worldwide. Plus, you’ll have access to local perks and rewards tailored to your country, making your experience even more rewarding!

Join us in shaping the future of hospitality! If you’re ready to bring your talent, energy, and passion, we’d love to hear from you.

We welcome applicants from all backgrounds, abilities, and experiences. If you need any adjustments during the application process, please let us know.