Executive Sous Chef – Multi-Outlet Kitchen Leader

Radisson Hotel Group; Doha; On-site; QAR 446,000 - 781,000; Full time

Job summary

Radisson Hotel Group is hiring an Executive Chef to oversee kitchen operations across all hotel restaurants and outlets, including Chinese, Japanese, Fine Dining, All-Day Dining, and Indian concepts.

You will lead Sous Chefs and culinary teams, ensure brand standards, control food cost, and uphold HACCP and hygiene guidelines while driving menu execution, tasting, and guest satisfaction in a luxury, high-volume setting.

Qualifications

• Minimum 5–7 years of culinary experience.
• 2–3 years in a Sous Chef or senior culinary management position.
• Overseeing multiple restaurant outlets (Chinese, Japanese, Fine Dining, All‑Day Dining, Indian).
• Strong knowledge of international cuisine, plating, and menu execution.
• Proven ability to lead large, multicultural culinary teams; excellent communication skills.

Responsibilities

• Oversee and coordinate kitchen operations across all hotel restaurants and outlets.
• Ensure consistent food quality, hygiene, and branding across outlets.
• Supervise tasting, presentation, and menu execution; maintain cost controls and inventory.
• Collaborate with Restaurant Operations and Service teams to ensure guest satisfaction.
• Assist Executive Chef with budgetary control, procurement, and staff development.

Skills

Culinary leadership

Menu planning

Food cost control

HACCP & safety

Staff mentorship

Education

Culinary qualification from a recognized hotel management or culinary institute

Job description

Radisson Hotel Group is hiring an Executive Chef to oversee kitchen operations across all hotel restaurants and outlets, including Chinese, Japanese, Fine Dining, All-Day Dining, and Indian concepts.

You will lead Sous Chefs and culinary teams, ensure brand standards, control food cost, and uphold HACCP and hygiene guidelines while driving menu execution, tasting, and guest satisfaction in a luxury, high-volume setting.