Executive Chef

Company Description La Cigale Hotel Managed by Accor is a prestigious five-star luxury hotel situated in the dynamic center of Doha, Qatar. Recognized as a prominent landmark for both business and leisure travelers, the hotel offers 225 elegantly appointed rooms and suites, nine exceptional dining and entertainment outlets—including two nightlife venues and outdoor seating areas—two modern ballrooms, a 490 sqm gymnasium, a 20-meter indoor swimming pool, and a full-service deluxe spa. Designed as an urban sanctuary, La Cigale blends contemporary sophistication with world-class hospitality. Conveniently located in central Doha, the hotel is just a 2-minute walk from Al Sadd Metro Station and a 30-minute drive from Hamad International Airport, offering seamless access to the city’s commercial and cultural hubs. As part of Accor, a global leader in hospitality, La Cigale Hotel is committed to delivering outstanding guest experiences while fostering an inclusive and growth-driven environment for its team. What Is In It For You • Employee benefit card offering discounted rates in Accor worldwide for you and your family • Learning programs through our Academies designed to sharpen your skills • Ability to make a difference through our Corporate Social Responsibility activities • Career development opportunities with national and international promotion opportunities. Why work for Accor? • We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities. By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/ Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS Job Description • Lead and oversee all culinary operations across the hotel's restaurants, all-day dining outlets, specialty restaurants, banquets, room service, and other food production areas. • Develop innovative and seasonal menus featuring a diverse selection of international cuisines and authentic Arabic and Middle Eastern specialties. • Ensure consistency in food quality, taste, presentation, and service standards across all culinary outlets. • Demonstrate strong expertise in international cuisines, including European, Mediterranean, Asian, and other global culinary concepts. • Create menus that balance authentic regional flavours with contemporary international culinary trends while meeting the expectations of a luxury hotel's diverse clientele. • Plan and execute menus for Ramadan iftar and suhoor, weddings, gala dinners, VIP functions, conferences, and other special events. • Manage food costs, budgets, menu engineering, purchasing, inventory, portion control, and waste reduction to achieve departmental financial targets. • Recruit, train, mentor, and develop the culinary team, fostering a culture of creativity, accountability, teamwork, and continuous improvement. • Establish and maintain the highest standards of food safety, hygiene, sanitation, and kitchen organization in accordance with applicable Qatar regulations and hotel policies. • Collaborate closely with the Director of Food & Beverage and other department heads to improve operational efficiency and overall guest satisfaction. • Monitor guest feedback, food quality, and service standards, implementing corrective actions and continuous improvement initiatives where necessary. • Maintain strong relationships with suppliers and ensure the consistent availability of fresh, high-quality ingredients. • Conduct regular kitchen inspections, food quality checks, performance reviews, and operational audits. • Ensure appropriate staffing levels, effective scheduling, and efficient utilization of kitchen equipment and resources. • Introduce culinary innovations, sustainable practices, and new food concepts while maintaining the hotel's brand standards and positioning. • Monitor key performance indicators, prepare operational reports, and implement strategies to improve kitchen productivity and profitability. • Ensure compliance with HACCP principles and all applicable food safety and occupational health requirements. • Prepare operational reports, analyze key performance indicators, and implement action plans to achieve departmental objectives. Qualifications • Diploma or degree in Culinary Arts, Hotel Management, or a related discipline. • Extensive professional culinary experience, including significant experience in an Executive Chef or senior culinary leadership role within a luxury hotel or upscale hospitality establishment. • Proven experience overseeing multiple restaurants, banquet operations, and large-scale food production. • Strong expertise in international cuisines and demonstrated knowledge of Arabic and Middle Eastern cuisine, including traditional Qatari and Gulf specialties. • Experience developing menus for luxury dining, international guests, Ramadan iftar and suhoor, and high-profile events. • Strong practical knowledge of HACCP principles, food safety management systems, hygiene standards, and sanitation procedures. • Relevant HACCP or food safety certification is preferred, subject to the hotel's requirements. • Demonstrated expertise in menu engineering, food cost control, budgeting, inventory management, and kitchen profitability. • Proven ability to lead, motivate, and develop a diverse, multicultural culinary team. • Excellent leadership, communication, organizational, and problem-solving skills. • Previous experience in Qatar or the GCC region will be an advantage. • Ability to perform effectively in a fast-paced luxury hospitality environment while maintaining exceptional quality and compliance standards. Additional Information Our Commitment To Diversity & Inclusion We are an inclusive company and our ambition is to attract, recruit and promote diverse talent. Why work for Accor? We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities. By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/ Do what you love, care for the world; dare to challenge the status quo! #BELIMITLESS Show more

Lead and oversee all culinary operations across the hotel's restaurants, all-day dining outlets, specialty restaurants, banquets, room service, and other food production areas. Develop innovative and seasonal menus featuring a diverse selection of international cuisines and authentic Arabic and Middle Eastern specialties. Ensure consistency in food quality, taste, presentation, and service standards across all culinary outlets. Demonstrate strong expertise in international cuisines, including European, Mediterranean, Asian, and other global culinary concepts. Create menus that balance authentic regional flavours with contemporary international culinary trends while meeting the expectations of a luxury hotel's diverse clientele. Plan and execute menus for Ramadan iftar and suhoor, weddings, gala dinners, VIP functions, conferences, and other special events. Manage food costs, budgets, menu engineering, purchasing, inventory, portion control, and waste reduction to achieve departmental financial targets. Recruit, train, mentor, and develop the culinary team, fostering a culture of creativity, accountability, teamwork, and continuous improvement. Establish and maintain the highest standards of food safety, hygiene, sanitation, and kitchen organization in accordance with applicable Qatar regulations and hotel policies. Collaborate closely with the Director of Food & Beverage and other department heads to improve operational efficiency and overall guest satisfaction. Monitor guest feedback, food quality, and service standards, implementing corrective actions and continuous improvement initiatives where necessary. Maintain strong relationships with suppliers and ensure the consistent availability of fresh, high-quality ingredients. Conduct regular kitchen inspections, food quality checks, performance reviews, and operational audits. Ensure appropriate staffing levels, effective scheduling, and efficient utilization of kitchen equipment and resources. Introduce culinary innovations, sustainable practices, and new food concepts while maintaining the hotel's brand standards and positioning. Monitor key performance indicators, prepare operational reports, and implement strategies to improve kitchen productivity and profitability. Ensure compliance with HACCP principles and all applicable food safety and occupational health requirements. Prepare operational reports, analyze key performance indicators, and implement action plans to achieve departmental objectives.