276 Chefs jobs in Al Hitmi

We want to welcome you to a world of bringing True Hospitality to everyone. When you join us at IHG, you become part of our global family. A welcoming culture of warmth, honesty, and a passion for providing True Hospitality. We pride ourselves on letting your personality and passions shine, recognizing the individual contribution you make and supporting your ambition to learn and create your own career path. In making a difference to our guests, owners, colleagues, and communities, every day is a chance to create great and unique experiences, in your own way.

With over 370,000 colleagues in nearly 100 countries sharing our values, we want to grow with you. Conveniently located in the heart of Doha's key business district, our hotels are close to major attractions and transport links. Our 378 guestrooms and suites at Crowne Plaza and 307 at Holiday Inn are equipped with modern amenities, including high-speed wireless internet.

Responsibilities:

• Manage the StockBurger & Co outlet, planning activities, promotions, and menu implementations in line with marketing plans.
• Follow up on action points from daily briefings and operational meetings.
• Assist in compiling marketing plans and budgets.
• Ensure adherence to disciplinary and grievance procedures.
• Maintain awareness of customer expectations and ensure they are met.
• Oversee food costs, kitchen supplies, energy costs, and utensils.
• Improve operational efficiency to benefit clients.
• Enhance food cost management through strategic purchasing without compromising quality.
• Reduce energy consumption in the kitchen.
• Monitor outlet operations and correct deviations from quality standards during all service periods.

Requirements:

• Proven experience as a Sous Chef or Chef de Cuisine in a luxury hotel or fine dining environment.
• Diploma or certification in culinary discipline.
• Strong leadership, communication, and organizational skills.
• Deep knowledge of food safety, kitchen operations, and cost control.
• Passion for food innovation and attention to detail.
• Proficiency in Microsoft Windows applications; knowledge of Jana and other kitchen systems is an advantage.
• Mastery of HACCP hygiene standards.

What We Offer:

We provide everything needed for your success, including a competitive salary, comprehensive benefits, uniform, room discounts, and top-tier training. Our inclusive culture celebrates diversity and encourages colleagues to bring their whole selves to work. IHG Hotels & Resorts is committed to equal employment opportunities and fostering a culture of trust, support, and acceptance. We believe that feeling well inside and outside of work is essential, supported by our myWellbeing program.

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Overview

JOB SUMMARY: Accountable for the quality, consistency and production of the restaurant kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Coordinates menus, purchasing, staffing and food preparation for the property's restaurant. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results.

Candidate Profile

Education and Experience

• High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. OR
• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.

Core Work Activities

Ensuring Culinary Standards and Responsibilities are Met for Restaurant

• Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for restaurant.
• Supervises restaurant kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
• Maintains food preparation handling and correct storage standards.
• Recognizes superior quality products, presentations and flavor.
• Plans and manages food quantities and plating requirements for the restaurant.
• Communicates production needs to key personnel.
• Assists in developing daily and seasonal menu items for the restaurant.
• Ensures compliance with all applicable laws and regulations regulations.
• Follows proper handling and right temperature of all food products.
• Estimates daily restaurant production needs.
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
• Checks the quality of raw and cooked food products to ensure that standards are met.
• Determines how food should be presented and creates decorative food displays.

Leading Kitchen Team

• Supervises and coordinates activities of cooks and workers engaged in food preparation.
• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Leads shift teams while personally preparing food items and executing requests based on required specifications.
• Supervises and manages restaurant kitchen employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees' absence.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Serving as a role model to demonstrate appropriate behaviors.
• Ensures and maintaining the productivity level of employees.
• Ensures employees are cross-trained to support successful daily operations.
• Ensures employees understand expectations and parameters.
• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.

Establishing and Maintaining Restaurant Kitchen Goals

• Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc.
• Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work.
• Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.
• Effectively investigates, reports and follows-up on employee accidents.
• Knows and implements company safety standards.

Ensuring Exceptional Customer Service

• Provides services that are above and beyond for customer satisfaction and retention.
• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Sets a positive example for guest relations.
• Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.
• Empowers employees to provide excellent customer service.
• Handles guest problems and complaints.
• Interacts with guests to obtain feedback on product quality and service levels.

Managing and Conducting Human Resource Activities

• Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
• Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes.
• Manages employee progressive discipline procedures.
• Participates in the employee performance appraisal process, providing feedback as needed.
• Uses all available on the job training tools for employees.
• Assists as needed in the interviewing and hiring of employee team members with appropriate skills.

Additional Responsibilities

• Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
• Analyzes information and evaluating results to choose the best solution and solve problems.
• Attends and participates in all pertinent meetings.

At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated.Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.
Combining timeless glamour with a vanguard spirit, St. Regis Hotels & Resorts is committed to delivering exquisite experiences at more than 50 luxury hotels and resorts in the best addresses around the world. Beginning with the debut of The St. Regis hotel in New York by John Jacob Astor IV at the dawn of the twentieth century, the brand has remained committed to an uncompromising level of bespoke and anticipatory service for all of its guests, delivered flawlessly by a team of gracious hosts that combine classic sophistication and modern sensibility, as well as our signature Butler Service. We invite you to explore careers at St. Regis. In joining St. Regis, you join a portfolio of brands with Marriott International. Be where you can do your best work, beginyour purpose,belongto an amazing globalteam, andbecomethe best version of you.

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Overview

Join to apply for the Chef de Cuisine role at Fairmont Hotels & Resorts .

Company Description Join a hotel that is a member of the Accor network, whose group brings together more than 45 brands, 5,500 hotels, 10,000 restaurants and lifestyle destinations. Here, we believe in you and what you bring to the table. There are many opportunities for development and advancement. Every gesture, every smile, every action, contributes to creating a positive and memorable impact for our customers, our colleagues and also for our planet. Together, we embody the vision of responsible hospitality. Take the opportunity to become a Heartist, and let your heart guide you in this world where life beats faster.

Job Description

The Chef de Cuisine is responsible for overseeing the daily operations of the kitchen, ensuring the highest standards of food quality, presentation, and hygiene. This role demands leadership in managing kitchen staff, driving culinary innovation, and maintaining a seamless workflow that aligns with the luxury and service standards of Raffles & Fairmont Doha.

Key Responsibilities

• Lead and manage the kitchen brigade to ensure efficient and smooth daily operations.
• Develop, plan, and execute seasonal menus that reflect innovation, quality, and local tastes.
• Maintain high standards of food preparation, presentation, and hygiene in compliance with HACCP and company policies.
• Collaborate closely with the Executive Chef and Food & Beverage management to align culinary offerings with brand standards.
• Manage kitchen inventory, ordering, and cost control to meet budgetary targets.
• Train, mentor, and motivate kitchen staff, fostering a culture of teamwork and professional growth.
• Monitor and enforce health and safety regulations across all kitchen activities.
• Maintain strong vendor relationships and ensure the quality and freshness of all food products.
• Handle customer feedback and work proactively to resolve any culinary-related issues.
• Stay updated with industry trends and incorporate innovative cooking techniques and presentation styles.

Qualifications

• Proven experience as a Chef de Cuisine, Head Chef, or similar senior culinary role in luxury hotels or fine dining establishments.
• Culinary degree or relevant certification preferred.
• Strong leadership and team management skills.
• Excellent knowledge of kitchen management, food safety standards (HACCP), and cost control.
• Ability to work under pressure in a fast-paced environment.
• Creativity and passion for food innovation.
• Excellent communication skills and fluency in English; Additional languages are a plus.

Seniority level

• Mid-Senior level

Employment type

• Full-time

Job function

• Management and Manufacturing
• Hospitality

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Job Summary

Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Candidate Profile

Education and Experience High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. OR 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area. Core Work Activities

Ensuring Culinary Standards and Responsibilities are Met Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Reviews and adjust systems and procedures in the kitchen to ensure their effectiveness. Develops, designs, or creates new menus and recipes based on standards or artistic contributions. Demonstrates knowledge of high quality food products, presentations and flavor. Ensures compliance with food handling and sanitation standards. Ensures compliance with all applicable laws and regulations. Follows proper handling and right temperature of all food products. Knows and implements brand’s Safety Standards. Supervises kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. Maintains purchasing, receiving and food storage standards. Operates and maintains all department equipment and reports malfunctions. Supports procedures for food & beverage portion and waste controls. Develop and implement environmentally friendly processes and procedures for food preparation, energy use and waste management in the restaurant. Checks the quality of raw and cooked food products to ensure that standards are met. Assists in determining how food should be presented and creates decorative food displays. Leading Culinary Team Supervises and coordinates activities of cooks and workers engaged in food preparation. Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence. Encourages and builds mutual trust, respect, and cooperation among team members. Serves as a role model to demonstrate appropriate behaviors. Ensures and maintains the productivity level of employees. Ensures that menu items are prepared and presented according to use record standards. Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily. Leads shifts while personally preparing food items and executing requests based on required specifications. Maintaining Culinary Goals Achieves and exceeds goals including performance goals, budget goals, team goals, etc. Develops specific goals and plans to prioritize, organize, and accomplish your work. Comprehends budgets, operating statements and payroll progress reports as needed to assist in the financial management of department. Schedules employees to business demands and tracks employee time and attendance. Understands the impact of departments operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals. Orders employee uniforms according to budget and ensures uniforms are properly inventoried and maintained. Reviews staffing levels to ensure that guest service, operational and financial objectives are met. Ensuring Exceptional Customer Service Provides services that are above and beyond for customer satisfaction and retention. Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Sets a positive example for guest relations. Handles guest problems and complaints. Strives to improve service performance. Helps employees receive on-going training to understand guest expectations. Managing and Conducting Human Resource Activities Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. Identifies the educational needs of others, developing formal educational or training programs or classes, and teaching or instructing others. Assists as needed in the interviewing and hiring of employee team members with appropriate skills. Participates in the employee performance appraisal process, providing feedback as needed. Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. Participates in training the Restaurant and Catering staff on menu items including ingredients, preparation methods and unique tastes. Additional Responsibilities Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. Analyzes information and evaluating results to choose the best solution and solve problems. Attends and participates in all pertinent meetings. At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated.Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law. The Luxury Collection Hotels & Resorts, with over 120 properties in more than 35 countries, offers the promise of authentic experiences that evoke lasting, treasured memories. Our more than 100 years of experience, beginning in 1906 under the Italian CIGA brand – a collection of Europe's most celebrated and iconic properties – serves as a solid foundation as we continuously evolve to exceed the desires of the luxury traveler. From legendary palaces and remote retreats to timeless modern classics, each luxury hotel and resort is a unique and cherished expression of its locale – a portal to the destination’s cultural charms and treasures. If you are someone with an appreciation for evocative storytelling, a keen interest and passion for this destination's heritage, and a desire to deliver genuine, personalized, and anticipatory hospitality, then we invite you on our journey.In joining The Luxury Collection, you join a portfolio of brands with Marriott International. Be where you can do your best work, beginyour purpose,belongto an amazing globalteam, andbecomethe best version of you.

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We want to welcome you to a world of bringing True Hospitality to everyone. When you join us at IHG, you become part of our global family. A welcoming culture of warmth, honesty, and a passion for providing True Hospitality. We pride ourselves on letting your personality and passions shine, recognizing the individual contribution you make and supporting your ambition to learn and create your own career path. In making a difference to our guests, owners, colleagues, and communities, every day is a chance to create great and unique experiences, in your own way. With over 370,000 colleagues in nearly 100 countries sharing our values, we want to grow with you. Conveniently located in the heart of Doha's key business district, our hotels are close to major attractions and transport links. Our 378 guestrooms and suites at Crowne Plaza and 307 at Holiday Inn are equipped with modern amenities, including high-speed wireless internet. Responsibilities:

Manage the StockBurger & Co outlet, planning activities, promotions, and menu implementations in line with marketing plans. Follow up on action points from daily briefings and operational meetings. Assist in compiling marketing plans and budgets. Ensure adherence to disciplinary and grievance procedures. Maintain awareness of customer expectations and ensure they are met. Oversee food costs, kitchen supplies, energy costs, and utensils. Improve operational efficiency to benefit clients. Enhance food cost management through strategic purchasing without compromising quality. Reduce energy consumption in the kitchen. Monitor outlet operations and correct deviations from quality standards during all service periods. Requirements:

Proven experience as a Sous Chef or Chef de Cuisine in a luxury hotel or fine dining environment. Diploma or certification in culinary discipline. Strong leadership, communication, and organizational skills. Deep knowledge of food safety, kitchen operations, and cost control. Passion for food innovation and attention to detail. Proficiency in Microsoft Windows applications; knowledge of Jana and other kitchen systems is an advantage. Mastery of HACCP hygiene standards. What We Offer:

We provide everything needed for your success, including a competitive salary, comprehensive benefits, uniform, room discounts, and top-tier training. Our inclusive culture celebrates diversity and encourages colleagues to bring their whole selves to work. IHG Hotels & Resorts is committed to equal employment opportunities and fostering a culture of trust, support, and acceptance. We believe that feeling well inside and outside of work is essential, supported by our myWellbeing program.

#J-18808-Ljbffr

We want to welcome you to a world of bringing True Hospitality to everyone. When you join us at IHG, you become part of our global family. A welcoming culture of warmth, honesty and a passion for providing True Hospitality. We pride ourselves on letting your personality and passions shine, recognizing the individual contribution you make and supporting your ambition to learn and create your own career path. In making a difference to our guests and owners, colleagues and communities, every day is a chance to create great and unique experiences, in your own way. With over 370,000 colleagues in nearly 100 countries sharing our values, there are countless opportunities at your fingertips. We’re growing; grow with us. Conveniently located in the heart of one of Doha's key business districts, close to major banks, Crowne Plaza and Holiday Inn Doha – The Business Park is just a 15-minute drive by car or complimentary shuttle from Doha's Hamad International Airport and near such attractions as Museum of Islamic Arts and Souk Waqif. Our 378 stylish guestrooms and suites at Crowne Plaza and 307 well-appointed guestrooms at Holiday Inn are all equipped with modern amenities designed for comfort and high-speed wireless internet access to stay connected.

Your day-to-day Your day-to-day:

Is in charge of running the StockBurger & Co outlet. In conjunction with the Executive Chef plans activities, promotions and menu implementations according to the annual marketing plans.

Ensures that all designated action points from daily briefings or monthly operational meetings are being followed by the individuals concerned.

Assists the Executive Chef in compiling the annual marketing plans and budgets.

Ensures disciplinary and grievance procedures are adhered to and followed.

Be constantly aware of customers’ expectations, which are adhered to and followed.

Be responsible for and accountable for the overall food cost as well as kitchen supplies, kitchen energy costs and kitchen utensils in the assigned section.

Find ways to improve the efficiency of the operations which will benefit our clients.

Assist the Executive Chef in improving the food cost through strategic purchasing, without negatively affecting predetermined quality standards.

Constantly strive to reduce energy consumption within the kitchen.

Checks the outlet operation during all service periods taking necessary action to correct any deviation from quality standards.

What we need from you

Proven experience as a Sous Chef or Chef de Cuisine in a luxury hotel or fine-dining environment

A diploma or certificate in a culinary discipline

Strong leadership, communication, and organizational skills.

Deep knowledge of food safety, kitchen operations, and cost control.

Passion for food innovation and attention to detail

Knowledge of Microsoft Windows applications an asset, knowledge in Jana and other kitchen system is an added advantage

Mastery of HACCP hygiene standards

What you can expect from us What you can expect from us:

We give our people everything they need to succeed. From a competitive salary that rewards all your hard work to a wide range of benefits designed to help you live your best work life – including a full uniform, impressive room discounts and some of the best training in the business.

Our mission is to welcome everyone and create inclusive teams where we celebrate difference and encourage colleagues to bring their whole selves to work. IHG Hotels & Resorts provides equal employment opportunities to applicants and employees without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, protected veteran status, or disability. We promote a culture of trust, support, and acceptance. Always welcoming different backgrounds, experiences, and perspectives.

IHG gives every member of the team the room they need to belong, grow and make a difference in a collaborative environment. We know that to work well, we need to feel well – both inside and outside of work – and through our myWellbeing

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Overview

JOB SUMMARY: Accountable for the quality, consistency and production of the restaurant kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Coordinates menus, purchasing, staffing and food preparation for the property's restaurant. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results. Candidate Profile

Education and Experience High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. OR 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area. Core Work Activities

Ensuring Culinary Standards and Responsibilities are Met for Restaurant Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for restaurant. Supervises restaurant kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. Maintains food preparation handling and correct storage standards. Recognizes superior quality products, presentations and flavor. Plans and manages food quantities and plating requirements for the restaurant. Communicates production needs to key personnel. Assists in developing daily and seasonal menu items for the restaurant. Ensures compliance with all applicable laws and regulations regulations. Follows proper handling and right temperature of all food products. Estimates daily restaurant production needs. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Checks the quality of raw and cooked food products to ensure that standards are met. Determines how food should be presented and creates decorative food displays. Leading Kitchen Team Supervises and coordinates activities of cooks and workers engaged in food preparation. Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. Leads shift teams while personally preparing food items and executing requests based on required specifications. Supervises and manages restaurant kitchen employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees' absence. Encourages and builds mutual trust, respect, and cooperation among team members. Serving as a role model to demonstrate appropriate behaviors. Ensures and maintaining the productivity level of employees. Ensures employees are cross-trained to support successful daily operations. Ensures employees understand expectations and parameters. Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. Establishing and Maintaining Restaurant Kitchen Goals Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc. Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work. Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals. Effectively investigates, reports and follows-up on employee accidents. Knows and implements company safety standards. Ensuring Exceptional Customer Service Provides services that are above and beyond for customer satisfaction and retention. Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Sets a positive example for guest relations. Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement. Empowers employees to provide excellent customer service. Handles guest problems and complaints. Interacts with guests to obtain feedback on product quality and service levels. Managing and Conducting Human Resource Activities Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes. Manages employee progressive discipline procedures. Participates in the employee performance appraisal process, providing feedback as needed. Uses all available on the job training tools for employees. Assists as needed in the interviewing and hiring of employee team members with appropriate skills. Additional Responsibilities Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. Analyzes information and evaluating results to choose the best solution and solve problems. Attends and participates in all pertinent meetings. At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated.Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law. Combining timeless glamour with a vanguard spirit, St. Regis Hotels & Resorts is committed to delivering exquisite experiences at more than 50 luxury hotels and resorts in the best addresses around the world. Beginning with the debut of The St. Regis hotel in New York by John Jacob Astor IV at the dawn of the twentieth century, the brand has remained committed to an uncompromising level of bespoke and anticipatory service for all of its guests, delivered flawlessly by a team of gracious hosts that combine classic sophistication and modern sensibility, as well as our signature Butler Service. We invite you to explore careers at St. Regis. In joining St. Regis, you join a portfolio of brands with Marriott International. Be where you can do your best work, beginyour purpose,belongto an amazing globalteam, andbecomethe best version of you.

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Overview

Join to apply for the

Chef de Cuisine

role at

Fairmont Hotels & Resorts . Company Description

Join a hotel that is a member of the Accor network, whose group brings together more than 45 brands, 5,500 hotels, 10,000 restaurants and lifestyle destinations. Here, we believe in you and what you bring to the table. There are many opportunities for development and advancement. Every gesture, every smile, every action, contributes to creating a positive and memorable impact for our customers, our colleagues and also for our planet. Together, we embody the vision of responsible hospitality. Take the opportunity to become a Heartist, and let your heart guide you in this world where life beats faster.

Job Description

The Chef de Cuisine is responsible for overseeing the daily operations of the kitchen, ensuring the highest standards of food quality, presentation, and hygiene. This role demands leadership in managing kitchen staff, driving culinary innovation, and maintaining a seamless workflow that aligns with the luxury and service standards of Raffles & Fairmont Doha.

Key Responsibilities

Lead and manage the kitchen brigade to ensure efficient and smooth daily operations. Develop, plan, and execute seasonal menus that reflect innovation, quality, and local tastes. Maintain high standards of food preparation, presentation, and hygiene in compliance with HACCP and company policies. Collaborate closely with the Executive Chef and Food & Beverage management to align culinary offerings with brand standards. Manage kitchen inventory, ordering, and cost control to meet budgetary targets. Train, mentor, and motivate kitchen staff, fostering a culture of teamwork and professional growth. Monitor and enforce health and safety regulations across all kitchen activities. Maintain strong vendor relationships and ensure the quality and freshness of all food products. Handle customer feedback and work proactively to resolve any culinary-related issues. Stay updated with industry trends and incorporate innovative cooking techniques and presentation styles.

Qualifications

Proven experience as a Chef de Cuisine, Head Chef, or similar senior culinary role in luxury hotels or fine dining establishments. Culinary degree or relevant certification preferred. Strong leadership and team management skills. Excellent knowledge of kitchen management, food safety standards (HACCP), and cost control. Ability to work under pressure in a fast-paced environment. Creativity and passion for food innovation. Excellent communication skills and fluency in English; Additional languages are a plus.

Seniority level

Mid-Senior level

Employment type

Full-time

Job function

Management and Manufacturing Hospitality

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Hotel: Doha Beach & Spa (DOHHA), Street 900, Bldg. No. 25, Zone 61, Al Dafna, West Bay, PO Box 6822, Doha, State of Qatar

As the world's largest family of luxury hotels, we all take great pride in being genuine ambassadors of the InterContinental® brand.

Shaped by decades of international know-how and local insights, our passion for luxury travel spans cultures and customs. Inspiring us to create warm and sophisticated experiences for those seeking a richer perspective on the world. Each of our hotels cultivates a distinctive style and ambience where we embrace every opportunity to give our guests a personal and enriching experience.

If you'd like to embrace a wider world of experiences and opportunities, we'd like to welcome you to the world's most international luxury hotel brand.

Located on Doha's longest private beach and nestled in landscaped gardens, the InterContinental Doha Beach & Spa features 12 restaurants, a range of recreational facilities, a free-form swimming pool, and the world-class Spa InterContinental.

Situated in an exclusive location, minutes from downtown Doha and major government and corporate offices and within minutes to the Doha Exhibition and Convention Centre, City Center Mall, and Doha Golf Club, our properties offer distinctive surroundings which will forever redefine luxury.

Your Day to Day

As the Chef de Cuisine – Banquets, you will oversee all culinary aspects of our banquet operations, ensuring high-quality food production, presentation, and consistency for events of all scales. You will lead a dedicated team, innovate menus tailored to client needs, and work closely with the Events and F&B teams to deliver exceptional guest experiences.

Key Responsibilities:

• Lead and manage the banquet kitchen team, ensuring smooth and efficient operations.
• Design and execute banquet menus aligned with brand standards and client expectations.
• Maintain the highest standards of food quality, hygiene, and safety.
• Control food costs through efficient inventory management and waste reduction.
• Collaborate with the Events and Sales teams to customize offerings for weddings, corporate functions, and VIP occasions.
• Train, motivate, and develop culinary team members, fostering a culture of excellence and teamwork.
• Ensure compliance with health, safety, and HACCP regulations.

What We Need From You

• Minimum 5 years of experience in a senior culinary role within a luxury hotel or large-scale banquet operation.
• Proven leadership experience managing diverse kitchen teams in high-volume environments.
• Expertise in international cuisine with a flair for creativity and presentation.
• Strong organizational, time management, and communication skills.
• HACCP certification or equivalent food safety qualifications.
• Passion for excellence, innovation, and delivering memorable guest experiences.

What We Offer

We’ll reward all your hard work with competitive salary and benefits.

Join us and you’ll become part of the global IHG family – and like all families, all our individual team members share some winning characteristics. As a team, we work better together – we trust and support each other, we do the right thing and we welcome different perspectives. You need to show us you care: that you notice the little things that make a difference to guests as well as always looking for ways to improve - visit to find out more about us.

So go on - show us how your passion and personality are the perfect fit to deliver memorable experiences to our guests.

Don't quite meet every single requirement, but still believe you'd be a great fit for the job? We'll never know unless you hit the 'Apply' button. Start your journey with us today.

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