Lead Kitchen Chef: Menu Innovation & Operational Excellence

Radisson Hotel Group; Qatar; On-site; QAR 60,000 - 90,000; Full time

Job summary

Radisson Blu Hotel is seeking an experienced Sous Chef to lead kitchen operations across breakfast, lunch and dinner, ensuring high standards of cleanliness, hygiene, portion control, presentation, and quality.

You will manage stock, coordinate with Chefs and suppliers, participate in menu development, train staff, and maintain a proactive Yes I Can attitude while upholding Radisson Hotel Group Responsible Business ethics.

Qualifications

• Experience in kitchen leadership and supervising food preparation across meals.
• Strong knowledge of hygiene, sanitation, and HACCP principles.
• Ability to plan menus, control portions, and ensure consistent quality.
• Proven track record in staff training, coaching, and performance improvement.

Responsibilities

• Lead kitchen operations for breakfast, lunch, and dinner to ensure timely service and quality.
• Supervise cleanliness, hygiene standards, food processing, and storage to prevent spoilage.
• Monitor stock, inventory, and wastage; coordinate with Cost Control for monthly stock-taking.
• Collaborate with Chefs, restaurant managers, and suppliers to maintain high culinary standards.
• Mentor and train kitchen staff; be prepared to assume Sous Chef responsibilities when needed.

Skills

Food safety

Leadership

Menu planning

Cost control

Communication

Job description

Radisson Blu Hotel is seeking an experienced Sous Chef to lead kitchen operations across breakfast, lunch and dinner, ensuring high standards of cleanliness, hygiene, portion control, presentation, and quality.

You will manage stock, coordinate with Chefs and suppliers, participate in menu development, train staff, and maintain a proactive Yes I Can attitude while upholding Radisson Hotel Group Responsible Business ethics.