Executive Sous Chef

Roles and responsibilities

The Executive Sous Chef – MICE (Meetings, Incentives, Conferences, and Events) is responsible for the culinary operations related to the MICE segment at Raffles & Fairmont Doha. This role involves leading a dynamic team to deliver exceptional dining experiences tailored to events of various scales. The Executive Sous Chef will collaborate with other departments to ensure seamless execution, maintain the highest culinary standards, and uphold the brand’s reputation for excellence.

Key Responsibilities

Culinary Leadership

• Oversee the preparation, production, and presentation of all food for MICE events, ensuring consistency and quality.
• Develop innovative and seasonal menus that align with client preferences and event themes.
• Monitor kitchen operations to ensure compliance with hygiene, safety, and sanitation standards.
• Lead, train, and mentor the culinary team to achieve professional growth and maintain high performance.
  

Operational Excellence

• Plan and coordinate with the Banquet, Sales, and Event Planning teams to understand client requirements and ensure culinary alignment.
• Manage kitchen operations, including scheduling, procurement, inventory, and cost control.
• Maintain equipment and kitchen infrastructure to ensure optimal functionality.
  

Client & Guest Engagement

• Attend pre-event meetings and client briefings to understand expectations and provide expert guidance.
• Actively engage with clients and guests during events to gather feedback and ensure satisfaction.
  

Financial Management

• Assist in budgeting, forecasting, and cost management for the MICE culinary operations.
• Ensure adherence to cost margins while maintaining quality and innovation.
• Monitor food waste and implement measures to minimize it.

Desired candidate profile

Collaboration

• Work closely with the Executive Chef, F&B, and other departments to align on event strategies and deliverables.
• Foster a positive and collaborative working environment across all departments involved in MICE events.
  

Qualifications

Qualifications and Skills

• Proven experience as a Chef de Cuisine or Head Chef or similar leadership role in a luxury hotel and/or resort
• Experience in high-volume banquet/events operations is essential
• Expertise in international cuisine with a strong focus on large-scale culinary operations
• Exceptional leadership, organizational, and communication skills
• Ability to manage multiple priorities and work under pressure in a fast-paced environment
• Strong understanding of HACCP, food safety, and hygiene regulations
• Culinary degree or equivalent professional training