Executive Sous Chef

Raffles Doha Key Responsibilities: Culinary Excellence & Operations: Assist the Executive Chef in planning and directing all culinary operations. Supervise food preparation and ensure consistency in quality, presentation, and taste. Oversee menu development, incorporating seasonal and locally sourced ingredients. Ensure compliance with HACCP and other food safety regulations. Monitor and control food costs, waste management, and inventory levels. Leadership & Team Management: Lead, train, and mentor a multicultural team of chefs and kitchen staff. Foster a positive and productive work environment, ensuring high morale and teamwork. Conduct regular performance evaluations and provide feedback for continuous improvement. Recruit, onboard, and develop talent within the culinary team. Collaboration & Guest Experience: Work closely with Food & Beverage, Events, and other departments to align culinary offerings with guest expectations. Engage with guests to understand their preferences and enhance their dining experience. Support special events, VIP requests, and culinary promotions. Assist in budgeting, forecasting, and cost control measures. Maintain accurate records of kitchen expenses, purchases, and inventory. Ensure all kitchen equipment and facilities are properly maintained and operational. Financial & Administrative Duties: Assist in budgeting, forecasting, and cost control measures. Maintain accurate records of kitchen expenses, purchases, and inventory. Ensure all kitchen equipment and facilities are properly maintained and operational.

Qualifications: Minimum of 5-7 years of experience in a luxury hotel or fine dining environment.  Proven experience in a leadership role within a high-volume, high-end kitchen.  Strong knowledge of international cuisine, food trends, and modern culinary techniques.  HACCP certification or equivalent food safety training.  Excellent communication, organizational, and leadership skills.  Ability to work under pressure and adapt to a fast-paced environment.

Culinary Excellence & Operations: Assist the Executive Chef in planning and directing all culinary operations. Supervise food preparation and ensure consistency in quality, presentation, and taste. Oversee menu development, incorporating seasonal and locally sourced ingredients. Ensure compliance with HACCP and other food safety regulations. Monitor and control food costs, waste management, and inventory levels. Leadership & Team Management: Lead, train, and mentor a multicultural team of chefs and kitchen staff. Foster a positive and productive work environment, ensuring high morale and teamwork. Conduct regular performance evaluations and provide feedback for continuous improvement. Recruit, onboard, and develop talent within the culinary team. Collaboration & Guest Experience: Work closely with Food & Beverage, Events, and other departments to align culinary offerings with guest expectations. Engage with guests to understand their preferences and enhance their dining experience. Support special events, VIP requests, and culinary promotions. Assist in budgeting, forecasting, and cost control measures. Maintain accurate records of kitchen expenses, purchases, and inventory. Ensure all kitchen equipment and facilities are properly maintained and operational. Financial & Administrative Duties: Assist in budgeting, forecasting, and cost control measures. Maintain accurate records of kitchen expenses, purchases, and inventory. Ensure all kitchen equipment and facilities are properly maintained and operational.