Executive Sous Chef — Luxury Lounge Kitchen Lead

Qatar Airways Group; Doha; On-site; QAR 180,000 - 240,000; Full time

Job summary

Qatar Airways Group seeks a Senior Executive Sous Chef to oversee day-to-day kitchen operations in HIA Lounge kitchens, ensuring top quality and efficient use of resources. Responsibilities include managing chefs on duty, training staff, and maintaining HACCP standards across food production.

The role emphasizes menu development, budgeting, and cross-department communication to ensure seamless service and exceptional guest experiences in a luxury lounge environment.

Qualifications

• High School Qualification / Vocational Qualification / Diploma or Equivalent with Minimum 7 years of job-related experience OR Bachelor’s Degree or Equivalent with Minimum 6 years of job-related experience
• Experience in a Luxury hotel/Airport Lounges or similar establishment
• Human Resource management skills, including the ability to recruit and train employees
• Financial management and computer skills
• Time management, communication and Leadership skills
• Command of English language
• Managerial skills - Ability to delegate work, set clear direction and manage workflow. Strong mentoring and coaching skills. Ability to train and develop subordinate's skills. Ability to foster teamwork among team members

Responsibilities

• Oversee day-to-day kitchen operations in HIA Lounge kitchens
• Monitor food production, wastage and resource use
• Ensure HACCP adherence for safe production and hygiene
• Review menus and recipes and ensure portion specifications
• Prepare budget data and manage costs for large events
• Lead and train kitchen staff; manage chefs on duty
• Ensure food quality and standard operating procedures
• Collaborate with line manager on menu development

Job description

Qatar Airways Group seeks a Senior Executive Sous Chef to oversee day-to-day kitchen operations in HIA Lounge kitchens, ensuring top quality and efficient use of resources. Responsibilities include managing chefs on duty, training staff, and maintaining HACCP standards across food production.

The role emphasizes menu development, budgeting, and cross-department communication to ensure seamless service and exceptional guest experiences in a luxury lounge environment.