Executive Sous Chef: Lead Multi-Outlet Kitchens

Radisson Hotel Group; Doha; On-site; QAR 300,000 - 420,000; Full time

Job summary

Radisson Hotel Group in Doha, Qatar, seeks an experienced Senior Sous Chef or Executive Chef to lead kitchen operations across Chinese, Japanese, Italian, Indian, and Fine Dining outlets. You will ensure quality, portion control, hygiene, and brand standards.

The role requires strong leadership of multisite teams, HACCP compliance, menu development, cost control, and close collaboration with Restaurant Operations and Purchasing. Fluency in English and a culinary qualification are preferred.

Qualifications

• 5–7 years culinary experience, with 2–3 years in sous chef or senior culinary management in a luxury hotel.
• Experience overseeing multiple restaurant outlets (Chinese, Japanese, Italian, Arabic, Indian, Fine Dining, All-Day Dining).
• Strong knowledge of international cuisine, plating, menu execution, and kitchen operations.
• Proven ability to lead large multicultural culinary teams and manage cost control, inventory, and supplier quality.

Responsibilities

• Oversees and coordinates kitchen operations across all hotel restaurants and outlets.
• Ensures consistent food quality, hygiene, and culinary standards.
• Leads and trains kitchen staff and coordinates with other departments to ensure guest satisfaction.
• Monitors food cost, wastage, and stock control; supports budgeting and procurement.

Skills

Culinary Leadership

Multirestaurant Oversight

Food Safety HACCP

Menu Planning

Food Presentation

Staff Training

Staff Management

Communication

English Proficiency

Education

Culinary qualification from hotel management or culinary institute

Job description

Radisson Hotel Group in Doha, Qatar, seeks an experienced Senior Sous Chef or Executive Chef to lead kitchen operations across Chinese, Japanese, Italian, Indian, and Fine Dining outlets. You will ensure quality, portion control, hygiene, and brand standards.

The role requires strong leadership of multisite teams, HACCP compliance, menu development, cost control, and close collaboration with Restaurant Operations and Purchasing. Fluency in English and a culinary qualification are preferred.