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Group Executive Chef
Group Executive Chef
22
Doha
Job Views:
Created Date: 2026-07-11
End Date: 2026-09-08
Experience: 10 - 12 years
Salary: 100000
Industry: Architecture
Openings: 1
Primary Responsibilities :
Culinary Leadership
- Lead culinary operations across all restaurant brands and Central Kitchen.
- Provide strong leadership and mentorship to Head Chefs, Sous Chefs, Pastry Chef, and BOH teams.
- Build a high-performance, multicultural kitchen team.
- Chair monthly chef meetings to standardize cooking techniques, portion control, and food quality.
Food Cost & Financial Management
- Own Food Cost (COGS) and kitchen P&L across all outlets.
- Drive cost optimization without compromising quality.
- Monitor menu profitability and kitchen efficiency.
- Ensure consistency in food costing across all brands.
Recipe Standardization
- Ensure 100% recipe card compliance across all outlets.
- Approve all recipe modifications and maintain recipe documentation.
- Standardize cooking methods and product quality.
- Develop recipe manuals and culinary SOPs.
Menu Development & Engineering
- Lead menu engineering and menu costing.
- Develop new dishes and improve existing menus.
- Ensure every menu item has an approved, costed recipe.
- Maintain premium dining standards across all brands.
Food Safety & Compliance
- Ensure compliance with HACCP and GCC food safety regulations.
- Work with Food Safety teams to resolve audit findings.
- Improve cooling, holding temperatures, hygiene, and cross-contamination controls.
- Maintain kitchen audit readiness.
Training & Development
- Develop culinary training programs.
- Train chefs on recipes, presentation, quality, hygiene, and kitchen systems.
- Support Restaurant Managers and HR in culinary capability development.
Franchise Readiness
- Develop SOPs for franchise replication.
- Standardize recipes and operational procedures.
- Support franchise due diligence and culinary documentation.
Educational Qualification
- Diploma/Degree in Culinary Arts or Hotel Management.
- City & Guilds, WACS-recognized Diploma, or equivalent professional culinary qualification preferred.
Experience Requirements:
- 10–12+ years of progressive culinary leadership experience.
- Minimum 4 years as Executive Chef managing multiple outlets or brands.
- Proven experience leading multicultural kitchen teams in GCC.
- Strong background in:
- Fine Dining
- Premium Indian Cuisine
- Multi-Outlet Kitchen Operations
- Central Kitchen Management
Preferred Experience
- Contemporary Indian Fine Dining
- Premium North Indian Cuisine
- Sri Lankan Cuisine (Highly Preferred)
- Menu Engineering
- Recipe Standardization
- Franchise Kitchen Setup
- Food Cost Optimization
- SOP Development
- Culinary Training
Technical Skills
Culinary
- Fine Dining Operations
- Indian Cuisine
- Sri Lankan Cuisine
- Menu Development
- Recipe Development
- Recipe Standardization
- Menu Costing
- Food Presentation
Kitchen Operations
- Central Kitchen Management
- Multi-Outlet Operations
- Kitchen Planning
- Production Planning
- Inventory Control
- Portion Control
Food Safety
- HACCP
- Food Safety Compliance
- Hygiene Management
- Quality Control
- Audit Compliance
- Municipality Regulations (Qatar/GCC)
Financial
- Food Cost (COGS) Management
- Kitchen P&L
- Budgeting
- Cost Control
- Menu Profitability
Leadership
- Team Leadership
- Cross-Cultural Team Management
- Chef Development
- Training & Coaching
- SOP Development
- Franchise Readiness
Key Competencies
- Executive Culinary Leadership
- Multi-Outlet Kitchen Management
- Strong Financial Acumen
- Food Cost Management
- Systems & Process Development
- Cross-Cultural Leadership
- Decision Making
- Strategic Planning
- Problem Solving
- Communication Skills
- Operational Excellence
- High Integrity & Professionalism
Key Performance Indicators (KPIs)
- Reduction in Group Food Cost (COGS) variance across all outlets.
- 100% recipe card compliance across Central Kitchen and outlets.
- Zero recurring critical food safety audit findings.
- Timely completion of culinary SOPs and operational manuals.
- Reduced turnover in senior BOH positions.
- Successful standardization of recipes and processes for franchise expansion.