Executive Chef Leader

4 days ago


Doha, Baladīyat ad Dawḩah, Qatar RAFFLES Full time

The Executive Chef Leader is a critical role within the Raffles organization, responsible for driving culinary excellence and leading the kitchen team to deliver exceptional dining experiences.

Culinary Excellence

As a seasoned professional, the Executive Chef Leader oversees daily kitchen operations, ensuring seamless execution of all dishes while maintaining the highest standards of food quality, presentation, and consistency.

  • Menu Development: Develop innovative, high-quality menus that align with Raffles' luxury brand and guest expectations, staying up-to-date with industry trends, seasonal ingredients, and guest preferences.
  • Kitchen Operations & Hygiene: Implement and maintain rigorous HACCP and food safety standards, conducting regular inspections of kitchen facilities, equipment, and food storage areas, and fostering a culture of teamwork, creativity, and continuous improvement.
  • Team Leadership: Lead, mentor, and develop a high-performing culinary team, managing team schedules, workload, and performance evaluations, and providing regular training sessions to enhance skills and uphold service standards.

Guest Experience & Collaboration

The Executive Chef Leader engages with guests to gather feedback, ensuring satisfaction, and works closely with F&B and service teams to create seamless dining experiences, adapting menus and offerings based on guest preferences, trends, and special requests.

Financial & Business Responsibilities

This role requires strong financial management skills, developing and managing kitchen budgets, controlling food costs, and minimizing waste, as well as monitoring and analyzing financial performance to drive profitability.

Qualifications & Experience

  • Diploma or degree in Culinary Arts, Hospitality Management, or a related field.
  • Minimum 5+ years of experience in a similar role within luxury hotels or fine-dining restaurants.
  • Strong knowledge of international cuisines, fine dining techniques, and modern plating.
  • Expertise in kitchen management, food safety, and cost control.
  • Excellent leadership, communication, and organizational skills.


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