Head Chef

Role Overview

Head Chef at IHG Hotels and Resorts, voco Doha Central, a pre-opening luxury hotel in central Doha, Qatar.

Company Overview

voco Doha Central is a pre-opening hotel featuring 147 thoughtfully designed rooms and suites, located in the heart of Doha with convenient access to business districts, cultural landmarks, shopping destinations, and Hamad International Airport. The hotel includes dining venues (Choices restaurant with international breakfast buffet and Lobby Lounge), an indoor swimming pool, fully equipped fitness centre, spa facilities, and versatile event spaces. voco is part of IHG Hotels and Resorts, one of the world's leading hotel groups, and operates under the brand promise of True Hospitality for Good.

Role Purpose

Lead the culinary team to create unforgettable dining experiences and shape the food culture of the hotel through inspiring leadership, culinary innovation, and a commitment to excellence.

Key Responsibilities

Leadership & Team Development

• Lead, coach, and develop the kitchen team to deliver exceptional culinary experiences.
• Build a positive, high-performing kitchen culture that supports employee engagement and retention.
• Motivate and develop team members through strong leadership.

Menu & Culinary Innovation

• Design creative and commercially successful menus aligned with brand standards and guest expectations.
• Drive innovation and continuously improve menus, processes, and guest satisfaction.
• Collaborate with Food & Beverage leaders to create memorable dining concepts and promotions.

Operations & Quality Assurance

• Oversee all food preparation and presentation to ensure consistent quality.
• Plan and execute banquet, catering, and special event culinary operations across multiple kitchen operations including Restaurants, Banqueting, and Room Service.
• Ensure compliance with food safety, hygiene, and HACCP standards.

Financial Management

• Manage food costs, inventory, purchasing, and kitchen budgets.
• Maintain solid control of food cost management and budgeting.

Qualifications & Experience

• Demonstrated success as a Head Chef or Executive Sous Chef in a luxury or upscale hotel environment.
• At least four years of culinary leadership experience managing multiple kitchen operations.
• Proven expertise in team leadership, food quality, kitchen operations, cost control, and culinary excellence.

Skills & Competencies

• Excellent knowledge of international cuisine, food trends, and culinary techniques.
• Extensive knowledge of HACCP, food safety, and sanitation standards.
• Strong organizational and time management skills.
• Solid understanding of food cost control, budgeting, and inventory management.
• Passion for creating exceptional culinary experiences and delivering outstanding guest experiences through high-quality food, presentation, and service.