We are hiring!
Exciting opportunities across multiple roles within the Catering & Hospitality Operations in Qatar.
CULINARY Roles: Executive Chef:Experience: 8–12 years in hospitality, catering, or large-scale kitchen operations. Qualifications: Culinary qualification or professional chef certification.• Multi-site kitchen & food production leadership • HACCP, food safety & hygiene compliance.• Menu design, standardization & cost control • GCC/international catering experience preferred.• Team management, training & performance • Qatar driving license preferred.
Sous Chef: Experience: Proven experience in a supervisory kitchen role. Qualifications: Culinary training or equivalent kitchen experience.• Daily kitchen operations supervision • Team training & motivation.• Menu execution & quality control • Front-of-house coordination.• Stock monitoring & inventory control • HACCP & food safety compliance.
Chef de Partie:Experience: 4–6 years in hospitality or catering operations. Qualifications: Culinary diploma or equivalent professional training.• Section ownership & food production management • Portion control & waste minimization.• Recipe adherence & quality standards • Inventory & FIFO stock rotation.• Commis chef supervision & guidance • HACCP & hygiene compliance.
Demi Chef de Partie: Experience as Commis Chef or Demi Chef. Qualifications: Culinary training or relevant kitchen experience.• Section food preparation & presentation • Workstation cleanliness & organization.• Senior chef support & quality maintenance • HACCP & food safety compliance.• Stock monitoring & proper storage (FIFO) • Peak service support.
Commis Chef:Experience: Entry-level; previous Commis Chef experience preferred. Qualifications: Basic culinary skills; food safety knowledge.• Food preparation & cooking to recipe standards • Proper storage & stock rotation (FIFO)• HACCP & food hygiene compliance • Portion control & waste reduction.
SPECIALIST KITCHEN ROLES: Chief Baker:Experience: Proven experience as Baker or Chief Baker in high-volume environment. Qualifications: Professional baking training or equivalent experience.• Daily bakery production oversight • Inventory & FIFO stock management.• Quality, consistency & presentation standards • Equipment maintenance & cleanliness.• Team training, supervision & development • HACCP & food safety compliance.
Head Butcher:Experience: Proven experience as Butcher or Head Butcher in high-volume environment. Qualifications: Professional butchery training or equivalent experience.• Butchery operations: Cutting, trimming & portioning • Inventory & FIFO stock management.• Meat quality, consistency & presentation • Equipment maintenance & sanitation.• Team supervision & development • HACCP & food safety compliance.
Barista: Experience in café, hospitality, or retail preferred. Qualifications: Coffee preparation knowledge; food safety awareness.• High-quality beverage & food preparation • Stock monitoring & rotation.• Customer service excellence • Brand standards & menu knowledge.• POS transaction handling • HACCP & hygiene compliance.
FRONT OF HOUSE & SERVICE Restaurant Manager: Experience: 6–10 years in restaurant or catering operations. Qualifications: Bachelor's degree/diploma in Hospitality or related field.• Full restaurant operations management • Cost control & revenue optimization.• Team leadership, scheduling & performance • Site audits, inspections & compliance.• Customer experience & complaint resolution • POS systems & MS Office proficiency.
Catering Supervisor:Experience: Supervisory experience in hospitality, catering, or retail. Qualifications: Relevant hospitality or operations qualification.• Daily catering operations supervision • Inventory control & waste reduction.• Staff performance monitoring & training • Operational records & documentation.• Customer feedback & issue resolution • HACCP & food safety compliance.
Waiter / Waitress:Experience: Experience in hospitality, catering, or retail preferred. Qualifications: Food safety awareness; customer service skills.• Food & beverage service to high standards • Dining area cleanliness & setup.• Order taking, billing & POS handling • Kitchen & team coordination.• Customer inquiry & complaint handling • HACCP & hygiene compliance.
OPERATIONS & LOGISTICS Assistant Operations Manager: Experience: 4–6 years in catering, hospitality, or retail operations. Qualifications: Bachelor's degree in Hospitality, Business Administration, or related field.• Multi-site daily operations support • Operational procedures implementation.• Manpower planning & staff deployment • Reporting & documentation management.• Site audits, inspections & quality checks • HACCP & food safety compliance.
Dispatch Supervisor Experience: Experience in hospitality, catering, logistics, or retail. Qualifications: Relevant operations or logistics qualification.• Daily dispatch & order fulfillment oversight • Dispatch records & reporting.• Delivery schedules & route planning • Team training & performance supervision.• Cross-team coordination (kitchen, logistics, service) • Food safety & transport standards compliance.
Store Keeper: Experience in hospitality, catering, retail, or warehouse operations. Qualifications: Basic computer skills; inventory management knowledge.• Stock receiving, storage & issuing • FIFO stock rotation & proper storage conditions.• Accurate inventory records & reporting • Cross-team supply coordination.• Regular stock counts & audits • Discrepancy & shortage reporting.
SUPPORT & HYGIENE Steward Supervisor: Experience in hospitality, stewarding, catering, or retail. Qualifications: Food safety & sanitation knowledge.• Stewarding operations supervision • Chemical usage monitoring & safe storage• Cleaning schedules, dishwashing & waste disposal • Sanitation records & cleaning logs• Team training & performance management • HACCP & hygiene compliance.
Steward: Experience in hospitality or catering is preferred. Qualifications: Basic hygiene & sanitation awareness.• Kitchen & service area cleanliness • Supply receiving & organized storage.• Dishwashing & waste disposal • Maintenance & hygiene issue reporting.• Cleaning schedule adherence • HACCP & sanitation standards compliance.
ADMIN, FINANCE & COMPLIANCE F&B Administrator: Experience: 2–4 years in catering, hospitality, or retail operations. Qualifications: Bachelor's degree/diploma in Hospitality, Business Administration, or related field.• F&B administrative & operational support • Scheduling, attendance & coordination support.• Daily operations, sales & inventory records • MS Office proficiency (Excel, Word).• Purchase orders & supplier documentation • HACCP & compliance documentation.
Purchase Officer: Experience: 3–5 years in catering, hospitality, or retail procurement. Qualifications: Bachelor's degree/diploma in Procurement, Supply Chain, or Business.• Daily procurement & sourcing activities • ERP systems & MS Office proficiency.• Supplier negotiation & vendor management • Inventory & cost-saving initiatives.• Purchase order processing & delivery tracking • Procurement compliance & documentation.
Nutritionist: Experience: 3–5 years in catering or food service operations Qualifications: Bachelor's degree in Nutrition, Dietetics, or Food Science.• Balanced menu design & dietary planning • Portion control & nutritional value monitoring.• Special & medical diet analysis • HACCP & food safety audit support.• Kitchen coordination for menu execution • Nutritional guidance & staff awareness.
HSEQ Manager:Experience: 7–10 years HSEQ experience; catering/hospitality sector preferred Qualifications: Bachelor's degree in Occupational Health & Safety; NEBOSH preferred; IOSH/ISO an advantage.• HSEQ policy development & implementation • Audit planning, execution & incident investigation.• Qatar HSE regulation & food safety compliance • HACCP oversight & hygiene standards.• Risk assessments & hazard identification • HSEQ training, KPI monitoring & reporting.
All roles based in Qatar. Valid Qatar Driving License is an advantage for most roles. HACCP. and food safety compliance is required across all positions.