Executive Sous Chef – Luxury Hotel Kitchen Leader

St. Regis Hotels & Resorts

Doha

On-site

QAR 223,000 - 357,000

Full time

2 days ago
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Job summary

St. Regis Hotels & Resorts in West Bay, Doha, Qatar, is seeking a management-level culinary leader. The role oversees all food preparation areas, guides staff development, ensures sanitation and safety, and strives to deliver outstanding guest satisfaction while supporting financial performance.

The position focuses on supervising kitchen operations across banquets, room service, restaurants, and support areas, with a strong emphasis on quality and staff leadership.

Qualifications

  • High school diploma or GED; 6 years experience in culinary, food and beverage, or related professional area.
  • 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area.

Responsibilities

  • Assists in leading kitchen operations for the property and provides direction for day-to-day operations.
  • Supervises cooks and staff; maintains quality and consistency of food preparations.
  • Sets performance standards, guides employees, and monitors performance.
  • Ensures sanitation and food safety standards are met across all food outlets.
  • Manages budgeting-related items such as food costs, supplies, and equipment.
  • Develops staff and fosters teamwork; creates a positive guest experience.

Education

High school diploma or GED
2-year degree in Culinary Arts or Hotel and Restaurant Management

Job description

St. Regis Hotels & Resorts in West Bay, Doha, Qatar, is seeking a management-level culinary leader. The role oversees all food preparation areas, guides staff development, ensures sanitation and safety, and strives to deliver outstanding guest satisfaction while supporting financial performance.

The position focuses on supervising kitchen operations across banquets, room service, restaurants, and support areas, with a strong emphasis on quality and staff leadership.

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