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Executive Chef

Sidra Medicine
Doha, QAT
Full Time
Mid-Senior
Onsite
4 weeks ago
Culinary OperationsMenu DevelopmentFood Safety (HACCP)Vendor ManagementBudget ManagementLeadership
Free

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Culinary OperationsMenu DevelopmentFood Safety (HACCP)
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JOB SUMMARY

  • The Executive Chef is responsible for overseeing culinary operations, food safety, nutrition planning, and service excellence, ensuring the highest quality of meals in alignment with Sidra Medicine’s healthcare and hospitality standards.
  • The role involves managing food services, patient meals, and culinary operations, ensuring high quality, nutritious, and patient centric meals while adhering to dietary guidelines, food safety regulations, and international culinary standards.

KEY ROLE ACCOUNTABILITIES

  • Oversees menu development, food preparation, and meal service for patients, visitors, and staff.
  • Ensures culinary excellence, food presentation, and portion control meet Sidra’s luxury hospitality standards.
  • Implements nutritionally balanced menus that comply with dietary requirements and patient health needs.
  • Enforces strict quality control measures, ensuring consistency in taste, freshness, and meal delivery.
  • Ensures compliance with HACCP, food safety regulations, and international health standards.
  • Implements and monitors kitchen sanitation, hygiene practices, and proper food handling procedures.
  • Conducts regular audits and inspections to ensure adherence to safety and cleanliness protocols.
  • Oversees food procurement, inventory management, and vendor performance.
  • Works closely with Supply Chain & Procurement to negotiate vendor contracts, food supply agreements, and cost saving strategies.
  • Develops and manages the food service budget, ensuring cost control while maintaining food quality.
  • Leads and mentors the kitchen, food services, and nutrition teams, ensuring high performance service delivery.
  • Implements training programs for kitchen staff on food safety, culinary techniques, and service excellence.

QUALIFICATIONS & EXPERIENCE

  • Bachelor’s Degree in Culinary Arts, Food Services Technology, Hotel Management, Culinary Management, or Hospitality Management OR Diploma in related field with a minimum of 5+ years of experience above the requirement.
  • 8+ years in Kitchen operations and management.
  • Experience in fine and high quality dining.
  • HACCP, Food Safety (advanced level) certification.

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