Executive Sous Chef

Overview

We are seeking a highly skilled and passionate Executive Sous Chef to join our prestigious team at Raffles & Fairmont Doha. This role is instrumental in maintaining the highest standards of food quality, creativity, and operational excellence. The Executive Sous Chef will assist the Executive Chef in overseeing all kitchen operations, ensuring a world-class culinary experience that aligns with the luxury standards of Raffles & Fairmont.

Responsibilities

Culinary Leadership & Menu Development:

• Assist the Executive Chef in conceptualizing, planning, and executing innovative menus that reflect the brand's luxury positioning.
• Ensure the consistency of dishes in terms of taste, presentation, and quality across all outlets, including fine dining, banquets, in-room dining, and specialty restaurants.
• Develop seasonal, themed, and special-event menus, keeping in mind guest preferences, market trends, and sustainability practices.
• Lead menu tastings and presentations, working closely with the culinary and front-of-house teams to ensure flawless execution.
• Stay ahead of global culinary trends and incorporate modern gastronomy techniques to enhance the guest experience.

Operational Excellence & Kitchen Management:

• Oversee the day-to-day kitchen operations, ensuring a seamless workflow between stations and sections.
• Implement and enforce kitchen SOPs (Standard Operating Procedures) to uphold efficiency, quality, and luxury service standards.
• Maintain strict compliance with HACCP and food safety regulations, ensuring the kitchen operates in a clean, organized, and safe manner.
• Conduct regular kitchen inspections, checking hygiene, food storage, temperature controls, and overall kitchen cleanliness.
• Collaborate with procurement teams to source high-quality, sustainable ingredients while optimizing cost control.
• Work closely with other departments, including banquet teams, restaurant managers, and F&B service teams, to ensure smooth coordination of food preparation and service.

Team Leadership & Staff Development:

• Lead, train, and mentor a diverse culinary team, fostering a culture of excellence, creativity, and teamwork.
• Conduct performance evaluations, set development goals, and provide hands-on coaching to improve culinary skills and techniques.
• Develop and implement training programs for new hires and existing staff to ensure continuous learning and improvement.
• Promote a positive and inclusive work environment, ensuring staff motivation and engagement.
• Oversee kitchen scheduling, ensuring appropriate staffing levels based on business demands.

Financial & Cost Management:

• Work closely with the Executive Chef and Finance team to manage food costs and maintain profitability without compromising quality.
• Monitor portion control, food wastage, and inventory to maximize cost efficiency.
• Assist in negotiating with suppliers to secure premium ingredients at competitive pricing.
• Ensure all kitchen purchases align with the hotel's budgetary goals while maintaining the highest culinary standards.

Guest Experience & Brand Representation:

• Engage with guests when necessary to gather feedback, accommodate special requests, and enhance their dining experience.
• Represent the brand at culinary events, media engagements, and VIP functions to uphold Raffles & Fairmont's reputation for excellence.
• Develop signature dishes that distinguish Raffles & Fairmont Doha from competitors and contribute to brand identity.
• Collaborate with marketing teams to support food promotions, photoshoots, and PR campaigns.

Ideal Candidate Profile

• Minimum 5-7 years of experience in a senior culinary role within a luxury hotel, Michelin-starred restaurant, or fine dining establishment.
• Expertise in international cuisine, with a strong foundation in modern and traditional culinary techniques.
• Strong leadership, communication, and organizational skills to manage high-performing teams.
• In-depth knowledge of food safety regulations, HACCP standards, and sustainability practices.
• Ability to work under pressure in a fast-paced environment while maintaining attention to detail.
• Passion for culinary excellence, innovation, and guest satisfaction.
• Proficiency in kitchen management software, inventory control, and cost analysis is a plus.