Job description: * Provide strategic leadership and hands\-on direction for all day\-to\-day kitchen operations, ensuring smooth workflow and optimal team performance. * Possess in\-depth knowledge of all kitchen positions and step in as needed to maintain operational continuity. * Foster a positive work environment by encouraging mutual respect, collaboration, and a culture of continuous improvement among team members. * Oversee inventory management, purchasing, receiving, and storage procedures in compliance with company and local standards. * Monitor and maintain all food safety, hygiene, and sanitation protocols in accordance with Qatari health regulations and international standards. * Lead guest\-focused initiatives by regularly engaging with diners to gather feedback, ensure satisfaction, and continuously refine the culinary experience. * Analyze guest satisfaction reports and other performance data to identify areas for improvement and implement action plans. * Conduct ongoing training for kitchen staff in culinary fundamentals, presentation techniques, and new cooking methods or equipment. * Develop and implement performance appraisals and career development plans for direct reports and kitchen team members. * Drive menu innovation and seasonal updates by developing unique, on\-brand dishes with strong market appeal. * Ensure consistency in food quality, portion control, as well as plate presentations. * Design and create visually appealing food displays and buffet arrangements for special events or promotions. * Collaborate with the Food \& Beverage, and Marketing teams to align culinary offerings with broader business objectives. * Set and manage operational budgets, cost controls, and labor forecasting to optimize kitchen efficiency and profitability. * Lead the development and execution of standard operating procedures (SOPs) for all culinary functions. * Stay current with global culinary trends, ingredients, and technologies, and adapt them for local and international guest preferences. **Qualifications** * Ideal candidate holds a culinary degree or has equivalent professional related field. * Proven leadership and communication skills, sustaining high\-quality service that meets the hotel standards. * Experienced in high\-volume food production with a strong focus on health, safety, and sanitation compliance. * Extensive experience leading kitchen operations as an Executive Chef. * Skilled in managing multiple priorities and consistently delivering exceptional customer service. * Minimum 4\-5 years of experience in the same field. * Must have valid QID with NOC. Job Type: Full\-time