Executive Chef

Role Overview

Executive Chef at IHG Hotels and Resorts, Doha. The role directs all kitchen activities across two hotels (Crowne Plaza and Holiday Inn Doha – The Business Park) and ensures the preparation of high-quality food that creates memorable guest experiences.

Company Overview

IHG Hotels and Resorts operates a global family of over 370,000 colleagues in nearly 100 countries. The organization is committed to True Hospitality, characterized by warmth, honesty, and recognition of individual contribution. Crowne Plaza and Holiday Inn Doha – The Business Park is conveniently located in a key Doha business district, 15 minutes by car or complimentary shuttle from Hamad International Airport, near the Museum of Islamic Arts and Souk Waqif. The property includes 378 stylish guestrooms and suites at Crowne Plaza and 307 well-appointed guestrooms at Holiday Inn, all equipped with modern amenities and high-speed wireless internet.

Role Purpose

The Executive Chef directs all kitchen activities and food preparation across two hotels to deliver exceptional culinary experiences while maintaining rigorous standards for quality, kitchen maintenance, and inventory management.

Key Responsibilities

Kitchen Operations & Management

• Manage day-to-day kitchen activities across the two hotels.
• Ensure that all kitchen equipment and storerooms are in proper operational condition and are cleaned on a regular basis.
• Maintain procedures to ensure the security and proper storage of food and beverage products, inventory, and equipment.
• Replenish supplies in a timely manner and minimize waste and pilferage.

Team Leadership & Development

• Plan and assign work, and establish performance and development goals for colleagues.
• Provide mentoring, coaching, and regular feedback to help manage conflict and improve team member performance.
• Educate and train colleagues in compliance with brand standards, service behaviors, and governmental regulations.
• Ensure colleagues have the tools, training, and equipment to carry out job duties.
• Recommend and/or initiate promotions, disciplinary, or other staffing and human resources-related actions in accordance with hotel or company rules and policies.

Food Quality & Menu Development

• Ensure that all menu items are prepared and presented according to established recipes and standards.
• Develop menu design and concepts for all food and/or beverage outlets and catering events.
• Assist Food and Beverage in-charge with menu planning, food and beverage coordination, table arrangements, and decoration options.
• Solicit guest feedback to improve food quality.
• Monitor competitor and industry trends.

Financial & Administrative Management

• Maintain updated and accurate costing and documentation of all dishes prepared and sold in food and beverage operations.
• Participate in the preparation of the hotel's annual budget and the setting of departmental goals.

Compliance & Stakeholder Coordination

• Adhere to governmental regulation as well as brand standards and hotel or company policies and procedures.
• Promote teamwork and quality service through daily communication and coordination with other departments.
• Assist with addressing customer questions and issues relating to kitchen services.

Qualifications & Experience

• Proven experience as an Executive Chef or Head Chef in a reputable establishment.
• Relevant culinary degree or certification.
• Extensive knowledge of culinary arts, cooking techniques, and international cuisines.

Skills & Competencies

• Strong leadership and team management skills.
• Excellent understanding of food costing, inventory management, and budgeting.
• Proficiency in hygiene and food safety regulations (e.g., HACCP).
• Creative flair with a passion for developing new dishes and menus.

Additional Information

• Full uniform provided.
• Competitive salary and comprehensive benefits package.
• Impressive room discounts.
• Access to best-in-class training programs.
• Equal employment opportunity employer without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, protected veteran status, or disability.
• Culture of trust, support, and acceptance with focus on colleague wellbeing both inside and outside of work.