Executive Sous Chef – Multi-Outlet Luxury Kitchen Leader

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 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.