Executive Chef - Arabic Speaker

Role overview

This position is for an Executive Chef fluent in Arabic, based in Doha, Qatar. The role calls for strong culinary leadership, hands-on operational knowledge, and solid administrative capability, along with a strong sense of creativity.

Qualifications

The ideal candidate should hold an apprenticeship or professional diploma in Food Production and bring at least 2 years of experience working as an Executive Chef or Executive Sous Chef in a larger operation.

Key responsibilities

Administration

• Participate in meetings whenever required and contribute effectively.
• Make sure culinary activity supports the corporate strategy and that hotel action plans are put into practice where relevant.
• Lead the preparation and periodic revision of departmental operations manuals.
• Run regular communication meetings and ensure departmental briefings and meetings are meaningful and well executed.

Operations

• Ensure company minimum brand standards are fully implemented, along with optional brand standards where appropriate.
• Keep a close watch on operations, especially during busy periods, and make adjustments through the relevant Head of Department when needed.
• Review Consumer Audit outcomes and drive the required improvements.
• Promote creativity and innovation among employees, while recognizing and encouraging their contribution to operational success.
• Work collaboratively with fellow Executive Committee members in a flexible and supportive way to help the hotel succeed and keep guests satisfied.
• Encourage culinary teams to cooperate across departments in the spirit of teamwork.
• Ensure staff remain informed about seasonal produce and newly available market products.
• Regularly taste and monitor food served across the operation and provide feedback when needed.
• Partner with the Materials Manager to source the best products at the best prices and manage the Commissary Kitchen areas effectively.
• Work with the Stewarding Manager to maintain hygiene standards and protect operating equipment, reducing breakage and extending equipment life.
• Oversee the quality and variety of food and beverages in the Employee Restaurant, maintaining standards comparable to any other outlet.

Customer service

• Ensure all guest-facing culinary employees consistently deliver the brand promise and outstanding guest service.
• Ensure employees also provide strong service to internal customers in other departments when required.
• Spend time in culinary areas observing employee and guest interactions, and coach teams through Heads of Department when needed.
• Address guest and internal customer complaints and queries politely and efficiently, making sure they are resolved properly.
• Maintain constructive relationships with guests and colleagues.

Financial

• Improve employee productivity through multi-skilling, multitasking, and flexible scheduling to support business goals and guest expectations.
• Manage each profit center, such as outlets and banquets, to maximize profit while delivering the brand promise.
• Keep each cost center, such as stewarding, operating at the lowest practical cost while still meeting brand expectations.
• Contribute to the Annual Business Plan for Food and Beverage.
• Analyze business performance to support accurate forecasting, involving the relevant Heads of Department as needed.
• Manage costs proactively using key performance indicators and department-level coordination.
• Follow all hotel, company, and local requirements related to financial records, cash handling, and licensing, including timely and accurate reporting.
• Assist with inventory control and the ongoing upkeep of hotel operating equipment and other assets.
• Support the entry of product specifications, recipes, and other required data to help Materials Management and Cost Audit run smoothly.

People management

• Oversee and support recruitment and selection across Food and Beverage, ensuring Heads of Department use hotel guidelines and competency-based selection.
• Monitor punctuality, grooming, uniform standards, and personal hygiene across the Food and Beverage team.
• Strengthen the capability of Heads of Department through coaching, mentoring, and appropriate training.
• Carry out annual Performance Development Discussions with Heads of Department and support their career goals, while ensuring they do the same for their teams.
• Ensure each Head of Department designs and delivers effective training programs with the Training Manager and departmental trainers.
• Promote creativity and innovation while recognizing employee contributions to the operation’s success.
• Make sure all staff understand and comply with employee rules and regulations.
• Ensure compliance with fire, hazard safety, and security rules, policies, and local requirements.
• Review Employee Opinion Survey results and help implement the necessary improvements.

Additional notes

The responsibilities listed above describe the main functions of the role and are not intended to cover every task that may naturally form part of the position.