Executive Sous Chef at Radisson Hotel Group

Doha, Doha, Qatar -

Full Time

Start Date

Immediate

Expiry Date

08 Aug, 26

Salary

0.0

Posted On

10 May, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Kitchen Operations Management, Food Cost Control, HACCP Standards, Food Safety and Hygiene, Team Leadership, Inventory Management, Banquet Production, Menu Presentation, Staff Training, Supplier Relationship Management, Budget Management, Portion Control

Industry

Hospitality

Description

Company Description Radisson Hotel Group is one of the world's largest hotel groups with ten distinctive hotel brands, and more than 1,460 hotels in operation and under development in 95+ countries. The Group’s overarching brand promise is Every Moment Matters with a signature Yes I Can! service ethos. People are at the core of our business success and future. Our people are true Moment Makers and together we bring the culture, spirit, environment and opportunities that empower you to be your best, every day, everywhere, every time. Together, we make Every Moment Matter. Job Description Maintain and uphold the positive reputation and standards of Radisson Blu Hotels at all times. Supervise daily kitchen operations, ensuring cleanliness, hygiene, and proper maintenance of all kitchen areas and equipment. Monitor food preparation, portion control, presentation, and quality before dishes are served to guests. Control food cost by minimizing wastage and ensuring all food orders are processed through approved captain orders. Oversee food storage procedures, stock rotation, and expiry-date monitoring to prevent spoilage and maintain safety standards. Coordinate store requisitions, receiving, and quality checks of purchased goods in collaboration with the receiving department. Conduct monthly stock-taking and support cost-control measures together with the finance and cost control teams. Ensure all kitchen staff strictly follow food safety, hygiene, and sanitation regulations. Work closely with Sous Chefs and Chef de Parties to maintain efficient food preparation and timely service delivery. Coordinate banquet, pastry, butchery, and outlet food production activities to ensure smooth kitchen operations. Assist in budget management, payroll control, and maintaining profitable kitchen performance. Support employee training, orientation, and development while encouraging teamwork and communication between kitchen and service staff. Maintain strong professional relationships with suppliers while ensuring high-quality standards for all products received. Demonstrate knowledge of first aid, fire safety, and emergency evacuation procedures, and participate in training programs regularly. Follow company policies, professional conduct standards, and responsible business ethics while continuously improving culinary knowledge and skills. Qualifications Diploma or certification in Culinary Arts, Hospitality Management, or a related field. Minimum 3–5 years of experience in a 5-star hotel kitchen environment. Previous experience in a supervisory role such as Sous Chef or Chef de Partie is preferred. Strong knowledge of food safety, hygiene, sanitation, and HACCP standards. Excellent understanding of food cost control, portion management, and waste reduction. Ability to supervise kitchen operations and maintain high-quality food production standards. Strong leadership and team-management skills with the ability to motivate staff. Excellent communication and coordination skills with kitchen and service teams. Experience in banquet production, buffet setup, and large-scale food preparation. Knowledge of inventory management, stock rotation, and monthly stock-taking procedures. Ability to manage supplier relationships and monitor product quality and freshness. Capability to work efficiently under pressure in a fast-paced luxury hotel environment. Knowledge of first aid, fire safety, and emergency evacuation procedures. Professional appearance, positive attitude, and commitment to maintaining high grooming standards. Additional Information Why Join Radisson Hotel Group? Live the Magic of Hospitality - Be part of a team that creates exceptional experiences and memorable moments every day. Let your Yes I Can! spirit shine as you bring hospitality to life. Build a Great Career - No matter your background or experience, we invest in your growth, learning, and career development—helping you reach your full potential. Experience the Team Spirit - Join a workplace that’s inclusive, fun, and meaningful. We celebrate diversity, support one another and foster a sense of belonging through our Employee Resource Groups and inclusion initiatives. Lead with Your Ambition - Your ideas, passion and drive matter! We empower you to make a difference—in hospitality, your community and beyond. Enjoy Global & Local Perks - No matter where you’re located, you’ll enjoy exclusive global benefits - like special hotel rates for you and your loved ones at our hotels worldwide. Plus, you’ll have access to local perks and rewards tailored to your country, making your experience even more rewarding! Join us in shaping the future of hospitality! If you’re ready to bring your talent, energy, and passion, we’d love to hear from you. Apply now and let’s make every moment matter. We welcome applicants from all backgrounds, abilities, and experiences. If you need any adjustments during the application process, please let us know. Hotel Name: Radisson Blu Hotel, Doha

Responsibilities

Supervise daily kitchen operations to ensure high standards of food quality, hygiene, and cleanliness. Manage food costs, inventory, and staff coordination across various kitchen outlets and banquets.