group Executive chef
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Key skills for this role
About the Role
The employer is seeking a Group Executive Chef to lead culinary operations across multiple premium dining concepts and a central production kitchen in Doha, Qatar. The role requires extensive experience in fine dining Indian cuisine, multi-outlet management, and culinary leadership.
Key Skills for This Role
Responsibilities
- Lead culinary operations across multiple restaurant brands and the central kitchen
- Ensure consistent food quality, presentation, and recipe standardization across all locations
- Drive food cost (COGS) optimization, menu engineering, and profitability
- Develop, implement, and maintain standardized recipes and kitchen SOPs
- Mentor and lead Head Chefs, Sous Chefs, Pastry Chefs, and kitchen teams
- Conduct regular culinary audits to ensure quality and operational compliance
- Oversee menu development, costing, and product innovation
- Work closely with Food Safety and Operations teams to maintain HACCP and food safety compliance
- Build structured culinary training programs and support leadership development
- Support business expansion and franchise readiness through standardized culinary systems
Requirements
- 10–12+ years of progressive culinary leadership experience
- Minimum 4 years as an Executive Chef or Group Executive Chef managing multiple restaurants
- Proven expertise in Fine Dining Indian Cuisine
- Strong GCC/Middle East hospitality experience preferred
- Experience with Sri Lankan cuisine is a strong advantage
- Strong background in menu costing, recipe standardization, food cost control
- Experience leading multicultural kitchen teams
- Knowledge of HACCP, food safety standards, and GCC regulations
- Formal Culinary Qualification (City & Guilds, WACS, or equivalent) preferred
Full Job Posting
About the Role
- We are seeking an experienced Group Executive Chef to lead culinary operations across multiple premium dining concepts and a central production kitchen in Doha, Qatar.
- This leadership role is responsible for driving culinary excellence, recipe standardization, food quality, cost control, operational efficiency, and team development across multiple outlets.
- The ideal candidate is a hands on leader with extensive experience in fine dining, particularly Indian cuisine, and a proven track record of managing multi outlet operations in the GCC.
Key Responsibilities
- Lead culinary operations across multiple restaurant brands and the central kitchen.
- Ensure consistent food quality, presentation, and recipe standardization across all locations.
- Drive food cost (COGS) optimization, menu engineering, and profitability.
- Develop, implement, and maintain standardized recipes and kitchen SOPs.
- Mentor and lead Head Chefs, Sous Chefs, Pastry Chefs, and kitchen teams.
- Conduct regular culinary audits to ensure quality and operational compliance.
- Oversee menu development, costing, and product innovation.
- Work closely with Food Safety and Operations teams to maintain HACCP and food safety compliance.
- Build structured culinary training programs and support leadership development.
- Support business expansion and franchise readiness through standardized culinary systems and documentation.
Required Experience & Qualifications
- 10–12+ years of progressive culinary leadership experience.
- Minimum 4 years as an Executive Chef or Group Executive Chef managing multiple restaurants.
- Strong GCC/Middle East hospitality experience is highly preferred.
- Proven expertise in Fine Dining Indian Cuisine is mandatory.
- Experience with Sri Lankan cuisine will be a strong advantage.
- Strong background in menu costing, recipe standardization, food cost control, and kitchen operations.
- Experience leading multicultural kitchen teams.
- Knowledge of HACCP, food safety standards, and GCC regulations.
- Formal Culinary Qualification (City & Guilds, WACS, or equivalent) preferred.
Key Skills
- Multi Outlet Kitchen Operations
- Fine Dining Culinary Leadership
- Indian Cuisine Expertise
- Menu Engineering & Cost Control
- Recipe Standardization
- Kitchen SOP Development
- Team Leadership & Training
- Food Safety & HACCP Compliance
- Inventory & Waste Management
- Strong Communication & Leadership Skills
Salary
- QAR 18,000 – QAR 20,000 per month
Experience Required
- 10–12+ Years
Location
- Doha, Qatar
What We're Looking For
- A strategic yet hands on culinary leader.
- Strong commercial and financial understanding of kitchen operations.
- Excellent leadership skills with the ability to inspire multicultural teams.
- Passion for quality, innovation, consistency, and operational excellence.
- Ability to build scalable culinary systems to support future business growth.
Apply Now
- Send your updated CV to neha@aistalent.com
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