Executive Sous Chef

About the Role

Le Méridien Hotels & Resorts in Doha, Qatar is seeking an Executive Sous Chef to lead and assist in managing all culinary operations. This leadership role requires hands-on involvement with food preparation while supervising kitchen staff to ensure exceptional quality and consistency across all culinary services, including banquets, room service, restaurants, bars, lounges, and employee cafeterias. The role also entails oversight of support functions such as dish room operations and purchasing.

Key Responsibilities

• Provide daily operational direction and leadership within the kitchen.
• Understand all employee roles to fill in as needed or arrange adequate substitutes.
• Set performance expectations for subordinates and monitor their progress effectively.
• Lead by example through integrity, clear communication, and building trust among team members.
• Enforce fair and consistent application of property policies and procedures.
• Maintain appropriate staffing to meet service standards and financial targets.
• Foster open communication and encourage employee feedback to resolve concerns.
• Supervise cooks and food preparation staff, demonstrating new cooking techniques and equipment usage.
• Develop and implement purchasing and receiving controls.
• Establish and pursue department goals including performance, budget, and team objectives.
• Ensure compliance with safety protocols, employee safety training, and proper food handling standards.
• Manage food costs, supplies, uniforms, and equipment within budget frameworks.
• Participate actively in budgeting for relevant departments.
• Guide menu development and monitor food quality and presentation standards.
• Maintain high standards of sanitation and food storage across all kitchen operations.
• Lead efforts to deliver exceptional customer service by managing guest expectations, responding to feedback and complaints, and empowering staff through training.
• Manage human resource activities including coaching, mentoring, fair treatment, performance appraisal, disciplinary procedures, and staff development.
• Collaborate with banquet and catering teams on menu and food knowledge training.
• Analyze operational information and resolve problems to optimize kitchen functions.

Candidate Profile & Education

Applicants should have either a high school diploma or GED complemented by at least six years of relevant culinary or food and beverage experience, or a two-year degree in Culinary Arts, Hotel and Restaurant Management, or related field with a minimum of four years practice in related roles.

Additional Information

The position is full-time and based at the Conference Centre Street in Doha, Qatar. Equal opportunity employment policies apply, with a commitment to a diverse and inclusive workplace that respects all backgrounds and experiences. Le Méridien embraces a culture celebrating travel and authentically connecting guests with memorable experiences through excellent service.