Senior Executive Head Chef- Qatar

Black Pearl Consult; Doha; On-site; QAR 334,800 - 502,200; Full time

Job summary

A prestigious cultural institution in Qatar is looking for a Senior Executive Head Chef to elevate its culinary operations. The role involves overseeing kitchen operations, strategic menu development, and leading a high-performing culinary team. Candidates should have a degree in Hospitality Management or Culinary Arts, with 6-8 years of relevant leadership experience. They seek expertise in cost control and menu engineering. This position offers an opportunity to innovate in a culturally driven environment.

Qualifications

• Proven experience as a Senior Executive Chef or equivalent in a premium hospitality environment.
• Minimum 6–8 years of experience in a Head Chef or senior culinary leadership role.
• Strong expertise in cost control and multi-outlet operations.

Responsibilities

• Lead strategic planning and culinary execution aligning with organizational goals.
• Oversee all kitchen operations and ensure compliance with hygiene standards.
• Manage food costs and maintain accurate inventory and pricing.

Skills

Culinary innovation

Menu engineering

Cost control

Leadership

Inventory management

Communication

Education

Degree in Hospitality Management or Culinary Arts

Tools

Microsoft Office

ERP systems

Job description

A prestigious and forward‑thinking cultural institution in Qatar is seeking a Senior Executive Head Chef to lead and elevate its culinary operations within a refined, culturally driven hospitality environment. The organization is dedicated to blending heritage with innovation, transforming cultural assets into immersive dining and lifestyle experiences that support commercial growth and global engagement.

This is a unique opportunity to join a pioneering culinary team, shaping elevated food concepts, driving operational excellence, and delivering exceptional guest experiences across multiple venues and high‑profile initiatives.

The Senior Executive Head Chef will oversee the full spectrum of kitchen operations, including strategic menu development, culinary innovation, quality assurance, cost control, and team leadership. The role ensures the highest standards of food production, presentation, and consistency, while aligning with the organization’s cultural vision and commercial objectives.

Key Responsibilities

Strategic Planning & Execution

• Collaborate with senior leadership to define and implement short‑and‑mid‑term culinary strategies aligned with organizational goals.
• Lead the planning, development, and execution of menu offerings across various outlets and concepts.
• Drive culinary innovation by creating menus that reflect cultural authenticity, guest preferences, and global trends.
• Conceptualize and promote seasonal menus, signature dining experiences, and special culinary events.
• Continuously review operational policies and procedures, identifying areas for improvement and implementing best practices.

Kitchen Operations & Quality Excellence

• Direct and oversee all kitchen operations, ensuring consistency in food preparation, presentation, and service standards.
• Enforce strict adherence to hygiene, food safety, and sanitation regulations.
• Conduct regular inspections of kitchen facilities, storage areas, and equipment.
• Implement effective food rotation, portion control, and waste management practices.
• Perform routine audits to ensure compliance with internal standards and regulatory requirements.

Cost Management & Administration

• Manage food costs through precise recipe engineering, portion control, and strategic sourcing.
• Maintain accurate inventory, pricing structures, and cost tracking systems.
• Oversee procurement processes, supplier negotiations, and stock management.
• Build strong supplier partnerships to ensure consistent quality and cost efficiency.
• Stay informed on industry trends, innovations, and emerging culinary practices.

Leadership & Team Development

• Lead, mentor, and inspire a high‑performing culinary team, fostering a culture of excellence and accountability.
• Provide ongoing coaching, performance feedback, and professional development opportunities.
• Encourage innovation, collaboration, and knowledge sharing within the team.
• Ensure adherence to organizational policies, systems, and operational standards.

Requirements

• Degree in Hospitality Management, Culinary Arts, or a related field.
• Proven experience as a Senior Executive Chef, Executive Chef, or equivalent senior leadership role in a premium or high‑volume hospitality environment.
• Minimum of 6–8 years of experience in a Head Chef or senior culinary leadership capacity.
• Strong expertise in menu engineering, cost control, inventory management, and multi‑outlet operations.
• Experience in culturally driven or concept‑based dining environments is highly desirable.
• Proficiency in Microsoft Office applications and ERP systems.
• Excellent leadership, communication, and organizational skills.
• Willingness to relocate to Qatar.