Executive Sous Chef

Raffles Doha We invite you to join the world of luxury hospitality at Raffles & Fairmont Doha as our new Executive Sous Chef. The Executive Sous Chef supports the Executive Chef in leading all culinary operations across the hotel's restaurants, in-room dining, and specialty outlets. The role is responsible for ensuring exceptional food quality, creativity, consistency, and operational excellence while maintaining the luxury service standards of Raffles & Fairmont. It also involves supervising kitchen teams, controlling costs, maintaining food safety and hygiene standards, and delivering outstanding guest dining experiences. Key Responsibilities: Assist the Executive Chef in managing all kitchen operations and daily culinary activities Develop innovative menus, seasonal offerings, and signature dishes aligned with the hotel's luxury brand Ensure consistency in food quality, presentation, and taste across all dining venues Lead, train, mentor, and motivate the culinary team to achieve high performance Maintain HACCP food safety standards, sanitation, and regulatory compliance Monitor food costs, inventory, purchasing, and waste reduction to maximise profitability Collaborate with the marketing team on food promotions, special dining events, and guest experiences Engage with guests, handle special requests, and continuously improve the dining experience Drive operational efficiency while maintaining the highest standards of hospitality and culinary excellence

What will you bring to this role? 5–7 years of senior culinary leadership experience in a luxury hotel, fine dining, or Michelin-starred restaurant Strong expertise in international cuisine and modern culinary techniques Proven leadership, communication, organisational, and team management skills Comprehensive knowledge of HACCP, food safety, inventory control, and cost management Passion for innovation, guest satisfaction, and delivering world-class culinary experiences Embrace the Raffles & Fairmont brand promise and luxury in your role and in all your interactions Foster an inclusive environment where every individual feels valued and respected Create an environment where colleagues are empowered, supported and recognized

Assist the Executive Chef in managing all kitchen operations and daily culinary activities. Develop innovative menus, seasonal offerings, and signature dishes aligned with the hotel's luxury brand. Ensure consistency in food quality, presentation, and taste across all dining venues. Lead, train, mentor, and motivate the culinary team to achieve high performance. Maintain HACCP food safety standards, sanitation, and regulatory compliance. Monitor food costs, inventory, purchasing, and waste reduction to maximise profitability. Collaborate with the marketing team on food promotions, special dining events, and guest experiences. Engage with guests, handle special requests, and continuously improve the dining experience. Drive operational efficiency while maintaining the highest standards of hospitality and culinary excellence.