diploma in culinary arts
١٨٣
وظائف شاغرة
UrbaCon Contracting & Trading Company
قطر
<h2 class="h5">Job description</h2>
<div class="t-break" data-jb-field="description">
<span><u><b>Job Summary</b></u>
<br><br><u><b>Job Roles & Responsibilities</b></u>
<br><br><u><b>Additional Job Roles & Responsibilities</b></u>
<br><br><b>Additional Responsibilities 3</b>
<br><br><u><b>Job Knowledge</b></u>
<br></span><p>• Communication skills. Organizational skills. Problem-solving skills. Attention to detail. </p><br>
<p>• ERP knowledge preferably SAP functional skills are a requirement to be successful in this role.</p><br><br><br><u><b>Job Experience</b></u>
<br><br><u><b>Competencies</b></u>
<br>Adminstrative Services L2<br>Agility<br>AI Fluency<br>Guest Relations L2<br>Inventory Management L2<br>Leadership<br>Product/Service Management L2<br>Quality<br>Resilience<br>Beverages L2<br><br><br><u><b>Education</b></u>
<br>Associate Degree in Culinary Arts or any related field<br>High School Diploma<br><br><br><br>
</div>
Four Seasons Hotel Riyadh
قطر - الدوحة
<p><h4>About Four Seasons:</h4>
<p>Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.</p>
<p>At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.</p>
<h4>About the location:</h4>
<p>Seaside retreat in the heart of Qatar’s capital; experience the completely new Four Seasons Hotel Doha, reimagined with modern grandeur and sparkling with sunlight and sea views. From the elegant lobby to energetic restaurants and lounges, our beachfront urban retreat has been transformed into a vibrant hotspot, while remaining true to our Qatari roots. This stunning urban beachfront retreat opened in April 2005 in the heart of the business district, and has 237 rooms and 20 unbranded townhouse villas, a large food and beverage operation with 10 stunning venues including the world’s largest Nobu restaurant, significant banquets and outside catering, five pools and a private beach, fitness center, and a spa and wellness center offering guests expansive hydrotherapy facilities including an ice room, colour therapy room, steam room and hydrotherapy pool. The hotel completed a beautiful renovation in 2019 and re-opened in March 2020.</p>
<h4>Our team:</h4>
<p>Our team is our greatest asset and the key to our success. We demonstrate our beliefs in the way we treat each other and by the example we set for one another. In all our interactions with our guests, customers, business associates and colleagues, we seek to deal with others as we would have them deal with us. Our team is built on mutual respect, collaboration, excellent service and passion.</p>
<h4>Who we look for:</h4>
<p>We look for employees who share the Golden Rule; people who, by nature, believe in treating others as we would have them treat us. We look for individuals who share a passion for excellence and who infuse that enthusiasm into everything they do.</p>
<h4>Job description:</h4>
<p>The Commis II is an essential member of the culinary team dedicated to providing exceptional quality and service to our guests.</p>
<ul>
<li>Assist preparation of ingredients, sauces and various dishes relevant to recipes ensuring Four Seasons consistency and quality.</li>
<li>Conduct regular inventory checks; ensuring ingredients are up to quality standard, properly stored and used appropriately.</li>
<li>Support kitchen staff through efficient food production and timely service.</li>
<li>Prepare assigned workstations prior to service hours, ensuring necessary tools are readily available.</li>
<li>Support the Four Seasons’ sustainability goals by minimizing food waste and conducting appropriate disposal of kitchen waste.</li>
</ul>
<h4>Preferred qualifications and skills:</h4>
<ul>
<li>Degree or diploma in culinary arts or hotel management.</li>
<li>Two years of experience in a similar position with a luxury hotel or resort.</li>
<li>Certified knowledge of food and personal hygiene practices.</li>
<li>The ideal candidate will have an outgoing personality and a can-do approach to any task.</li>
<li>The ability to perform this position to Four Seasons standards is required.</li>
<li>Candidates must have good personal presentation and interpersonal skills.</li>
<li>Requires reading, writing and oral proficiency in the English language.</li>
</ul>
<h4>Our offering:</h4>
<ul>
<li>Opportunities to build a successful career with global potential.</li>
<li>Unique strong culture - diversity of 50 different nationalities.</li>
<li>Living accommodation in a high quality, well-resourced apartment.</li>
<li>Excellent training and development opportunities.</li>
<li>Employee recognition programs.</li>
<li>Complimentary nights at Four Seasons hotels worldwide.</li>
<li>Paid annual home leave tickets.</li>
<li>Complimentary meals in employee restaurants.</li>
<li>Free transportation to work.</li>
<li>Medical coverage.</li>
</ul>
<h4>Work authorization:</h4>
<p>The hotel will apply for the work authorization for a successful candidate.</p></p><p></p>
Four Seasons Hotel Riyadh
قطر - الدوحة
<p><h4>About Four Seasons:</h4>
<p>Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.</p>
<p>At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.</p>
<h4>About the location:</h4>
<p>Seaside retreat in the heart of Qatar’s capital; experience the completely new Four Seasons Hotel Doha, reimagined with modern grandeur and sparkling with sunlight and sea views. From the elegant lobby to energetic restaurants and lounges, our beachfront urban retreat has been transformed into a vibrant hotspot, while remaining true to our Qatari roots. This stunning urban beachfront retreat opened in April 2005 in the heart of the business district, and has 237 rooms and 20 unbranded townhouse villas, a large food and beverage operation with 10 stunning venues including the world’s largest Nobu restaurant, significant banquets and outside catering, five pools and a private beach, fitness center, and a spa and wellness center offering guests expansive hydrotherapy facilities including an ice room, colour therapy room, steam room and hydrotherapy pool. The hotel completed a beautiful renovation in 2019 and re-opened in March 2020.</p>
<h4>Our team:</h4>
<p>Our team is our greatest asset and the key to our success. We demonstrate our beliefs in the way we treat each other and by the example we set for one another. In all our interactions with our guests, customers, business associates and colleagues, we seek to deal with others as we would have them deal with us. Our team is built on mutual respect, collaboration, excellent service and passion.</p>
<h4>Who we look for:</h4>
<p>We look for employees who share the Golden Rule; people who, by nature, believe in treating others as we would have them treat us. We look for individuals who share a passion for excellence and who infuse that enthusiasm into everything they do.</p>
<h4>Job description:</h4>
<p>The Commis II is an essential member of the culinary team dedicated to providing exceptional quality and service to our guests.</p>
<ul>
<li>Assist preparation of ingredients, sauces and various dishes relevant to recipes ensuring Four Seasons consistency and quality.</li>
<li>Conduct regular inventory checks; ensuring ingredients are up to quality standard, properly stored and used appropriately.</li>
<li>Support kitchen staff through efficient food production and timely service.</li>
<li>Prepare assigned workstations prior to service hours, ensuring necessary tools are readily available.</li>
<li>Support the Four Seasons’ sustainability goals by minimizing food waste and conducting appropriate disposal of kitchen waste.</li>
</ul>
<h4>Preferred qualifications and skills:</h4>
<ul>
<li>Degree or diploma in culinary arts or hotel management.</li>
<li>Two years of experience in a similar position with a luxury hotel or resort.</li>
<li>Certified knowledge of food and personal hygiene practices.</li>
<li>The ideal candidate will have an outgoing personality and a can-do approach to any task.</li>
<li>The ability to perform this position to Four Seasons standards is required.</li>
<li>Candidates must have good personal presentation and interpersonal skills.</li>
<li>Requires reading, writing and oral proficiency in the English language.</li>
</ul>
<h4>Our offering:</h4>
<ul>
<li>Opportunities to build a successful career with global potential.</li>
<li>Unique strong culture - diversity of 50 different nationalities.</li>
<li>Living accommodation in a high quality, well-resourced apartment.</li>
<li>Excellent training and development opportunities.</li>
<li>Employee recognition programs.</li>
<li>Complimentary nights at Four Seasons hotels worldwide.</li>
<li>Paid annual home leave tickets.</li>
<li>Complimentary meals in employee restaurants.</li>
<li>Free transportation to work.</li>
<li>Medical coverage.</li>
</ul>
<h4>Work authorization:</h4>
<p>The hotel will apply for the work authorization for a successful candidate.</p></p><p></p>
قطر - الدوحة
Additional Information<br><br>Job Number 26060342<br><br>Job Category Food and Beverage & Culinary<br><br>Location Sheraton Grand Doha Resort & Convention Hotel, Al Corniche Street, Doha, Qatar, Qatar,VIEW ON MAP<br><br>Schedule Full Time<br><br>Located Remotely? N<br><br>Position Type Management<br><br>Job Summary<br><br>Entry level management position that focuses on successfully accomplishing the daily objectives in the kitchen. Assists in leading staff while personally assisting in all areas of the kitchen, including food production; purchasing and kitchen sanitation. Position contributes to ensuring guest and employee satisfaction while maintaining the operating budget.<br><br>CANDIDATE PROFILE <br><br>Education And Experience<br><br> High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.<br><br>OR<br><br> 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.<br><br>CORE WORK ACTIVITIES <br><br>Ensuring Culinary Standards And Responsibilities Are Met<br><br> Maintains food handling and sanitation standards. Performs all duties of Culinary and related kitchen area employees in high demand times. Oversees production and preparation of culinary items. Ensures employees keep their work areas clean and sanitary. Works with Restaurant and Banquet departments to coordinate service and timing of events and meals. Complies with loss prevention policies and procedures. Strives to improve service performance. Communicates areas in need of attention to staff and follows up to ensure follow through. Leads shifts while personally preparing food items and executing requests based on required specifications. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Supervises and coordinates activities of cooks and workers engaged in food preparation. Checks the quality of raw and cooked food products to ensure that standards are met. Assists in determining how food should be presented and creates decorative food displays.<br><br>Supporting Culinary Team Activities<br><br> Supervises daily shift operations. Ensures all employees have proper supplies, equipment and uniforms. Supervises staffing levels to ensure that guest service, operational needs and financial objectives are met. Ensures completion of assigned duties. Participates in the employee performance appraisal process, giving feedback as needed. Handles employee questions and concerns. Communicates performance expectations in accordance with job descriptions for each position. Participates in an on-going employee recognition program. Conducts training when appropriate. Monitors employee's progress towards meeting performance expectations.<br><br>Maintaining Culinary Goals<br><br> Participates in department meetings and continually communicates a clear and consistent message regarding the departmental goals to produce desired results. Supports and assists with new menus, concepts and promotions for the Restaurant outlets and Banquets.<br><br>Providing Exceptional Customer Service<br><br> Sets a positive example for guest relations. Handles guest problems and complaints seeking assistance from supervisor as necessary. Empowers employees to provide excellent customer service within guidelines.<br><br>Additional Responsibilities<br><br> Reports malfunctions in department equipment. Purchases appropriate supplies and manages food and supply inventories according to budget. Attends and participates in all pertinent meetings.<br><br>At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.<br><br>When you join the Sheraton family, you become a member of its global community. We’ve been a place to gather and connect since 1937. At Sheraton, associates create a sense of belonging in more than 400 communities around the world. We invite, we welcome, and we connect guests through engaging experiences and thoughtful service. If you’re a team player who is excited to deliver a meaningful guest experience, we encourage you to explore your next career opportunity with Sheraton. Join us on our mission to be ‘The World’s Gathering Place’. In joining Sheraton Hotels & Resorts, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.
قطر - الدوحة
Additional Information<br><br>Job Number 26060342<br><br>Job Category Food and Beverage & Culinary<br><br>Location Sheraton Grand Doha Resort & Convention Hotel, Al Corniche Street, Doha, Qatar, Qatar,VIEW ON MAP<br><br>Schedule Full Time<br><br>Located Remotely? N<br><br>Position Type Management<br><br>Job Summary<br><br>Entry level management position that focuses on successfully accomplishing the daily objectives in the kitchen. Assists in leading staff while personally assisting in all areas of the kitchen, including food production; purchasing and kitchen sanitation. Position contributes to ensuring guest and employee satisfaction while maintaining the operating budget.<br><br>CANDIDATE PROFILE <br><br>Education And Experience<br><br> High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.<br><br>OR<br><br> 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.<br><br>CORE WORK ACTIVITIES <br><br>Ensuring Culinary Standards And Responsibilities Are Met<br><br> Maintains food handling and sanitation standards. Performs all duties of Culinary and related kitchen area employees in high demand times. Oversees production and preparation of culinary items. Ensures employees keep their work areas clean and sanitary. Works with Restaurant and Banquet departments to coordinate service and timing of events and meals. Complies with loss prevention policies and procedures. Strives to improve service performance. Communicates areas in need of attention to staff and follows up to ensure follow through. Leads shifts while personally preparing food items and executing requests based on required specifications. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Supervises and coordinates activities of cooks and workers engaged in food preparation. Checks the quality of raw and cooked food products to ensure that standards are met. Assists in determining how food should be presented and creates decorative food displays.<br><br>Supporting Culinary Team Activities<br><br> Supervises daily shift operations. Ensures all employees have proper supplies, equipment and uniforms. Supervises staffing levels to ensure that guest service, operational needs and financial objectives are met. Ensures completion of assigned duties. Participates in the employee performance appraisal process, giving feedback as needed. Handles employee questions and concerns. Communicates performance expectations in accordance with job descriptions for each position. Participates in an on-going employee recognition program. Conducts training when appropriate. Monitors employee's progress towards meeting performance expectations.<br><br>Maintaining Culinary Goals<br><br> Participates in department meetings and continually communicates a clear and consistent message regarding the departmental goals to produce desired results. Supports and assists with new menus, concepts and promotions for the Restaurant outlets and Banquets.<br><br>Providing Exceptional Customer Service<br><br> Sets a positive example for guest relations. Handles guest problems and complaints seeking assistance from supervisor as necessary. Empowers employees to provide excellent customer service within guidelines.<br><br>Additional Responsibilities<br><br> Reports malfunctions in department equipment. Purchases appropriate supplies and manages food and supply inventories according to budget. Attends and participates in all pertinent meetings.<br><br>At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.<br><br>When you join the Sheraton family, you become a member of its global community. We’ve been a place to gather and connect since 1937. At Sheraton, associates create a sense of belonging in more than 400 communities around the world. We invite, we welcome, and we connect guests through engaging experiences and thoughtful service. If you’re a team player who is excited to deliver a meaningful guest experience, we encourage you to explore your next career opportunity with Sheraton. Join us on our mission to be ‘The World’s Gathering Place’. In joining Sheraton Hotels & Resorts, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.
قطر
<h2 class="h5">Job description</h2>
<div class="t-break" data-jb-field="description">
<span>Job Description<br></span><p>We are Sisco Jobs, a recruitment consultancy based in Trichy, Tamil Nadu. We are hiring on behalf of our client for the position of <b>Head Chef (Indian)</b> in <b>Qatar</b>. Our client is a reputed organization in the Hospitality sector seeking skilled and motivated professionals. If you meet the requirements below, apply early as positions are limited.<br></p><br>Key Responsibilities<br><ul><li>Design and execute authentic Indian menus with consistent quality.<br></li><li>Lead, train and supervise kitchen staff.<br></li><li>Manage food inventory and supplier procurement.<br></li><li>Monitor food costing and kitchen budgets.<br></li><li>Ensure compliance with food safety and hygiene regulations.<br></li><li>Maintain kitchen cleanliness and operational efficiency.<br></li><li>Monitor food quality, presentation and portion control.<br></li><li>Coordinate with restaurant management for smooth kitchen operations.<br></li></ul>Required Skills<br><ul><li><b>Indian Cuisine Expertise</b> – Strong knowledge of traditional and contemporary Indian dishes.<br></li><li><b>Kitchen Leadership</b> – Ability to manage and motivate kitchen teams.<br></li><li><b>Food Costing</b> – Experience controlling food cost and wastage.<br></li><li><b>Inventory Management</b> – Efficient stock control and supplier coordination.<br></li><li><b>Food Safety</b> – Thorough understanding of hygiene and HACCP practices.<br></li></ul>Preferred Skills<br><ul><li>Multi-cuisine exposure.<br></li><li>Hotel industry experience.<br></li><li>Menu innovation and recipe development.<br></li></ul>Work Experience Requirements<br><p>Candidates should have proven experience as a Head Chef or Senior Chef in a multi-cuisine restaurant or hotel. Experience leading kitchen operations, managing teams, controlling costs and maintaining food quality standards is essential.<br></p><br>Education<br><ul><li><b>Minimum:</b> Diploma/Degree in Hotel Management or Culinary Arts <i>(typical)</i><br></li><li><b>Preferred:</b> Advanced Culinary Certification<br></li><li><b>Additional:</b> Food Safety & Hygiene Certification<br></li></ul><span>Contact Number - 9786888866</span><br><br><br> </div>
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قطر - الدوحة
<section><p class="heading jdMain">Job Description</p><p class="heading">Roles & Responsibilities</p><div class="paragraph"><p><strong>Job Summary</strong>
The Bakery Chef is responsible for preparing, baking, and presenting a variety of breads, pastries, cakes, desserts, and other baked products while maintaining high standards of quality, food safety, and hygiene. The role involves managing daily bakery operations, ensuring product consistency, and supporting customer satisfaction.</p><br><p><strong>Key Responsibilities</strong></p><ul><li><p>Prepare and bake a variety of breads, pastries, cakes, cookies, and desserts according to recipes and quality standards.</p></li><li><p>Develop and introduce new bakery products and seasonal offerings.</p></li><li><p>Ensure all baked products are prepared and presented attractively.</p></li><li><p>Monitor ingredient quality and ensure proper storage of bakery supplies.</p></li><li><p>Maintain cleanliness and hygiene standards in the bakery area in accordance with food safety regulations.</p></li><li><p>Operate and maintain bakery equipment safely and efficiently.</p></li><li><p>Control portion sizes and minimize wastage.</p></li><li><p>Monitor inventory levels and assist with ordering bakery ingredients and supplies.</p></li><li><p>Train and supervise bakery assistants and junior staff when required.</p></li><li><p>Ensure compliance with company policies, health regulations, and HACCP standards.</p></li><li><p>Coordinate with kitchen and service teams to meet production schedules and customer requirements.</p></li></ul></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><ul><li><p>Certificate or Diploma in Baking, Pastry Arts, Culinary Arts, or a related field.</p></li><li><p>Minimum 6 years of experience as a Bakery Chef, Baker, or Pastry Chef.</p></li><li><p>Knowledge of bakery production techniques, ingredients, and decorating methods.</p></li><li><p>Familiarity with food safety and hygiene standards.</p></li><li><p>Experience in commercial bakeries, hotels, restaurants, or catering operations is preferred.</p></li><li><p>Strong baking and pastry preparation skills.</p></li></ul><p></p></section>
قطر - الدوحة
Job Summary<br><br>As a Chef de Partie – Bakery/Pastry, you will support the Pastry Chef in the daily operation of the bakery and pastry section, ensuring the consistent production of high-quality bakery products that meet company standards and exceed guest expectations. You will oversee bakery operations in the absence of the Pastry Chef, maintain the highest food safety and hygiene standards, supervise and develop team members, and contribute to achieving departmental financial and operational objectives.<br><br>Key Responsibilities<br><br>Operations<br><br> Assist the Pastry Chef in the day-to-day management of the bakery operation. Assume full responsibility for bakery operations in the absence of the Pastry Chef. Prepare and present bakery products in accordance with approved recipes, portion standards, and presentation guidelines. Ensure all bakery products consistently meet the hotel's quality standards and guest expectations. Maintain the highest standards of cleanliness, food hygiene, sanitation, and workplace safety in compliance with HACCP, ADFCA regulations, and company policies. Monitor food quality throughout preparation and service to ensure consistency and excellence. Ensure proper storage, labeling, rotation (FIFO), and handling of all food products. Minimize food waste through effective stock control and efficient production planning. Work closely with the Stewarding, Purchasing, Stores, Food & Beverage, and other operational departments to ensure seamless daily operations. Ensure all kitchen equipment is maintained in good working condition and report maintenance issues promptly. Participate in menu development, seasonal promotions, and recipe standardization as directed by the Pastry Chef.<br><br>Financial Responsibilities<br><br> Assist in controlling food costs through proper portioning, waste reduction, and inventory management. Review store requisitions and support purchasing activities to ensure timely and accurate delivery of quality products. Monitor stock levels and maintain appropriate inventory to support operational requirements. Contribute to achieving departmental productivity and profitability targets.<br><br>People Leadership<br><br> Lead by example by demonstrating professionalism, integrity, and commitment to the Company's Vision and Code of Conduct. Supervise, motivate, and support team members to achieve operational excellence. Delegate responsibilities effectively while ensuring tasks are completed according to established standards. Conduct daily shift briefings to communicate priorities, operational updates, and service expectations. Provide ongoing coaching, training, and performance feedback to team members. Ensure all associates understand and consistently follow company standards, food safety procedures, and service expectations. Foster a positive, respectful, and collaborative working environment.<br><br>Training & Development<br><br> Train, mentor, and develop bakery associates to ensure consistent product quality and operational standards. Support departmental cross-training initiatives to improve operational flexibility. Identify training needs and work with the Pastry Chef to develop team capabilities. Encourage continuous learning and professional development within the team.<br><br>Communication<br><br> Maintain effective communication with colleagues across all hotel departments. Conduct clear, concise, and productive daily briefings. Build positive relationships with internal and external guests. Respond professionally and promptly to guest feedback, requests, and concerns. Represent the hotel professionally while promoting exceptional guest experiences.<br><br>Quality, Safety & Compliance<br><br> Ensure full compliance with all food safety legislation, HACCP requirements, ADFCA regulations, and company policies. Maintain a safe working environment by following health and safety procedures. Ensure proper use and maintenance of kitchen equipment. Participate in internal and external hygiene and food safety audits. Promote environmentally responsible work practices and sustainability initiatives.<br><br>Skills & Competencies<br><br> Strong bakery and pastry production skills. Leadership and team supervision. Food safety and hygiene knowledge (HACCP). Excellent organizational and time management skills. Strong communication and interpersonal skills. Problem-solving and decision-making abilities. Attention to detail and commitment to quality. Ability to work under pressure in a fast-paced environment. Inventory and cost control awareness. Basic computer literacy (Microsoft Office and hotel systems).<br><br>Service Culture<br><br>Demonstrate Wyndham's Count on Me! service culture by consistently being:<br><br> Responsive Respectful Delivering a great guest experience<br><br>Additional Responsibilities<br><br> Carry out any other reasonable duties assigned by the Pastry Chef or Executive Chef. Support the hotel's operational requirements during peak periods and special events. Participate in continuous improvement initiatives to enhance quality, efficiency, and guest satisfaction<br><br>Qualifications & Experience<br><br> Minimum 2 years' experience as a Chef de Partie (Bakery/Pastry) in an internationally branded hotel. Diploma or Certificate in Culinary Arts, Hospitality, or a related discipline. HACCP or Food Safety certification is preferred. Good computer literacy. Strong knowledge of bakery production techniques, food costing, and kitchen operations.<br><br>Skills: Teamwork, Detail Oriented, Creativity
toto
قطر - الدوحة
<section><p class="heading jdMain">Job Description</p><p class="heading">Roles & Responsibilities</p><div class="paragraph"><p><b>Key Responsibilities</b></p> <p> Assist the Chef De Partie in daily kitchen operations</p> <p> Prepare and cook food according to recipes and company standards</p> <p> Handle assigned kitchen sections such as Hot Kitchen, Grill, Continental, Arabic, Asian, or Pastry</p> <p> Ensure consistency in food taste, quality, and presentation</p> <p> Maintain cleanliness and hygiene standards in the kitchen</p> <p> Support inventory control and stock management</p> <p> Minimize food wastage and maintain kitchen efficiency</p> <p> Coordinate with kitchen staff during busy service hours</p> <p> Follow food safety regulations and company SOPs</p> <p> Assist in training junior kitchen staff and Commis chefs</p> <p>Benefits:</p> <p> Attractive Salary</p> <p> Accommodation & Transportation Provided</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><p> Diploma/Degree in Hotel Management or Culinary Arts preferred</p> <p> Minimum 3 5 years of experience in restaurant or hotel kitchens</p> <p> Experience as Demi Chef De Partie or strong Commis I background preferred</p> <p> Good knowledge of food preparation and kitchen operations</p> <p> Ability to work in a fast-paced environment</p> <p> Team player with good communication skills</p> <p> Gulf experience preferred</p><p></p></section>
toto
قطر
<h2 class="h5">Job description</h2>
<div class="t-break" data-jb-field="description">
<p>Job Description <br></p><br><p>We are hiring experienced <strong>Demi Chef De Partie</strong> for a reputed restaurant group in Qatar & Kuwait.</p><br><br><br>Key Responsibilities<p>. Assist the Chef De Partie in daily kitchen operations</p><br><br><p>. Prepare and cook food according to recipes and company standards</p><br><br><p>. Handle assigned kitchen sections such as Hot Kitchen, Grill, Continental, Arabic, Asian, or Pastry</p><br><br><p>. Ensure consistency in food taste, quality, and presentation</p><br><br><p>. Maintain cleanliness and hygiene standards in the kitchen</p><br><br><p>. Support inventory control and stock management</p><br><br><p>. Minimize food wastage and maintain kitchen efficiency</p><br><br><p>. Coordinate with kitchen staff during busy service hours</p><br><br><p>. Follow food safety regulations and company SOPs</p><br><br><p>. Assist in training junior kitchen staff and Commis chefs</p><br><br><br><p>🔹 <strong>Benefits:</strong></p><br><br><p>✔ Attractive Salary</p><br><br><p>✔ Accommodation & Transportation Provided</p><br><br><br><br>Requirements <br><p>. Diploma/Degree in Hotel Management or Culinary Arts preferred</p><br><br><p>. Minimum 3-5 years of experience in restaurant or hotel kitchens</p><br><br><p>. Experience as Demi Chef De Partie or strong Commis I background preferred</p><br><br><p>. Good knowledge of food preparation and kitchen operations</p><br><br><p>. Ability to work in a fast-paced environment</p><br><br><p>. Team player with good communication skills</p><br><br><p>. Gulf experience preferred</p><br><br><br><br><br> </div>
toto
قطر - Qatar
<section><p class="heading jdMain">Job Description</p><p class="heading">Roles & Responsibilities</p><div class="paragraph"><p>Assist in the preparation and presentation of high-quality pastries, desserts, cakes, and baked goods. Ensure all pastry items are produced according to established recipes and quality standards. Support the Pastry Chef and Chef de Partie in daily pastry kitchen operations. Maintain cleanliness, hygiene, and food safety standards in the pastry section. Monitor stock levels and assist with inventory control and ordering requirements. Properly store ingredients and finished products to maintain freshness and quality. Assist with menu development and the creation of innovative dessert offerings. Ensure efficient use of ingredients to minimize waste and control food costs. Train, guide, and support junior kitchen staff when required. Prepare mise en place and ensure all ingredients are ready for service. Follow hotel standards and recipes to ensure consistency in all pastry products. Assist in buffet, banquet, and special event dessert production as required. Ensure all equipment is operated safely and reported for maintenance when necessary. Maintain a clean and organized workstation throughout the shift. Contribute to delivering exceptional guest satisfaction through high-quality pastry products and professional teamwork.</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><p>Minimum 2 3 years of pastry experience in a luxury hotel, fine-dining restaurant, or 5-star hospitality environment. Diploma or certification in Pastry Arts, Baking, Culinary Arts, or a related field. Strong knowledge of international pastries, desserts, cakes, breads, chocolates, and plated desserts. Ability to maintain exceptional presentation and quality standards expected in a 5-star hotel. Knowledge of HACCP, food safety, hygiene, and sanitation standards. Experience with high-volume production while maintaining consistency and attention to detail. Ability to work efficiently under pressure in a fast-paced luxury hospitality environment. Strong teamwork and communication skills, with the ability to collaborate across kitchen departments. Flexibility to work rotating shifts, weekends, and public holidays. Professional appearance, positive attitude, and commitment to delivering exceptional guest experiences</p><p></p></section>
قطر - الدوحة
<p><h4>Job summary</h4>
<p>Entry level management position that focuses on successfully accomplishing the daily objectives in the kitchen. Assists in leading staff while personally assisting in all areas of the kitchen, including food production; purchasing and kitchen sanitation. Position contributes to ensuring guest and employee satisfaction while maintaining the operating budget.</p>
<h4>Candidate profile</h4>
<p><strong>Education and experience</strong></p>
<ul>
<li>High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. OR</li>
<li>2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.</li>
</ul>
<h4>Core work activities</h4>
<p><strong>Ensuring culinary standards and responsibilities are met</strong></p>
<ul>
<li>Maintains food handling and sanitation standards.</li>
<li>Performs all duties of culinary and related kitchen area employees in high demand times.</li>
<li>Oversees production and preparation of culinary items.</li>
<li>Ensures employees keep their work areas clean and sanitary.</li>
<li>Works with restaurant and banquet departments to coordinate service and timing of events and meals.</li>
<li>Complies with loss prevention policies and procedures.</li>
<li>Strives to improve service performance.</li>
<li>Communicates areas in need of attention to staff and follows up to ensure follow through.</li>
<li>Leads shifts while personally preparing food items and executing requests based on required specifications.</li>
<li>Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.</li>
<li>Supervises and coordinates activities of cooks and workers engaged in food preparation.</li>
<li>Checks the quality of raw and cooked food products to ensure that standards are met.</li>
<li>Assists in determining how food should be presented and creates decorative food displays.</li>
</ul>
<p><strong>Supporting culinary team activities</strong></p>
<ul>
<li>Supervises daily shift operations.</li>
<li>Ensures all employees have proper supplies, equipment and uniforms.</li>
<li>Supervises staffing levels to ensure that guest service, operational needs and financial objectives are met.</li>
<li>Ensures completion of assigned duties.</li>
<li>Participates in the employee performance appraisal process, giving feedback as needed.</li>
<li>Handles employee questions and concerns.</li>
<li>Communicates performance expectations in accordance with job descriptions for each position.</li>
<li>Participates in an on-going employee recognition program.</li>
<li>Conducts training when appropriate.</li>
<li>Monitors employee's progress towards meeting performance expectations.</li>
</ul>
<p><strong>Maintaining culinary goals</strong></p>
<ul>
<li>Participates in department meetings and continually communicates a clear and consistent message regarding the departmental goals to produce desired results.</li>
<li>Supports and assists with new menus, concepts and promotions for the restaurant outlets and banquets.</li>
</ul>
<p><strong>Providing exceptional customer service</strong></p>
<ul>
<li>Sets a positive example for guest relations.</li>
<li>Handles guest problems and complaints seeking assistance from supervisor as necessary.</li>
<li>Empowers employees to provide excellent customer service within guidelines.</li>
</ul>
<p><strong>Additional responsibilities</strong></p>
<ul>
<li>Reports malfunctions in department equipment.</li>
<li>Purchases appropriate supplies and manages food and supply inventories according to budget.</li>
<li>Attends and participates in all pertinent meetings.</li>
</ul>
<p>At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.</p>
<p>When you join the Sheraton family, you become a member of its global community. We’ve been a place to gather and connect since 1937. At Sheraton, associates create a sense of belonging in more than 400 communities around the world. We invite, we welcome, and we connect guests through engaging experiences and thoughtful service. If you’re a team player who is excited to deliver a meaningful guest experience, we encourage you to explore your next career opportunity with Sheraton. Join us on our mission to be ‘The World’s Gathering Place’.</p>
<p>In joining Sheraton Hotels & Resorts, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.</p></p><p></p>
قطر - الدوحة
<h2 class="h5">Job description</h2>
<div class="t-break" data-jb-field="description">
<span><br>JOB SUMMARY<br>Entry level management position that focuses on successfully accomplishing the daily objectives in the kitchen. Assists in leading staff while personally assisting in all areas of the kitchen, including food production; purchasing and kitchen sanitation. Position contributes to ensuring guest and employee satisfaction while maintaining the operating budget.<br>CANDIDATE PROFILE <br>Education and Experience<br>• High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.<br>OR<br>• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.<br>CORE WORK ACTIVITIES <br>Ensuring Culinary Standards and Responsibilities are Met<br>• Maintains food handling and sanitation standards.<br>• Performs all duties of Culinary and related kitchen area employees in high demand times.<br>• Oversees production and preparation of culinary items.<br>• Ensures employees keep their work areas clean and sanitary.<br>• Works with Restaurant and Banquet departments to coordinate service and timing of events and meals.<br>• Complies with loss prevention policies and procedures.<br>• Strives to improve service performance.<br>• Communicates areas in need of attention to staff and follows up to ensure follow through.<br>• Leads shifts while personally preparing food items and executing requests based on required specifications.<br>• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.<br>• Supervises and coordinates activities of cooks and workers engaged in food preparation.<br>• Checks the quality of raw and cooked food products to ensure that standards are met.<br>• Assists in determining how food should be presented and creates decorative food displays.<br>Supporting Culinary Team Activities<br>• Supervises daily shift operations.<br>• Ensures all employees have proper supplies, equipment and uniforms.<br>• Supervises staffing levels to ensure that guest service, operational needs and financial objectives are met.<br>• Ensures completion of assigned duties.<br>• Participates in the employee performance appraisal process, giving feedback as needed.<br>• Handles employee questions and concerns.<br>• Communicates performance expectations in accordance with job descriptions for each position.<br>• Participates in an on-going employee recognition program.<br>• Conducts training when appropriate.<br>• Monitors employee's progress towards meeting performance expectations.<br>Maintaining Culinary Goals<br>• Participates in department meetings and continually communicates a clear and consistent message regarding the departmental goals to produce desired results.<br>• Supports and assists with new menus, concepts and promotions for the Restaurant outlets and Banquets.<br>Providing Exceptional Customer Service<br>• Sets a positive example for guest relations.<br>• Handles guest problems and complaints seeking assistance from supervisor as necessary.<br>• Empowers employees to provide excellent customer service within guidelines.<br>Additional Responsibilities<br>• Reports malfunctions in department equipment.<br>• Purchases appropriate supplies and manages food and supply inventories according to budget.<br>• Attends and participates in all pertinent meetings.<br>At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.<br>When you join the Sheraton family, you become a member of its global community. We’ve been a place to gather and connect since 1937. At Sheraton, associates create a sense of belonging in more than 400 communities around the world. We invite, we welcome, and we connect guests through engaging experiences and thoughtful service. If you’re a team player who is excited to deliver a meaningful guest experience, we encourage you to explore your next career opportunity with Sheraton. Join us on our mission to be ‘The World’s Gathering Place’. In joining Sheraton Hotels & Resorts, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.</span> </div>
ENNISMORE
قطر - Qatar
<p>The Sous Chef assists the Chef de Cuisine in managing all kitchen operations, ensuring high standards of food quality, hygiene, safety, and efficiency. The role supports menu execution, team supervision, cost control, and full compliance with the hotel's Integrated Management System (IMS) covering Quality, Environment, and Occupational Health & Safety.</p><p>Kitchen Operations & Food Production</p><ul><li>Assist the Chef de Cuisine in overseeing daily kitchen operations, food preparation, and service execution</li><li>Ensure all food is prepared, cooked, and presented in accordance with hotel standards, recipes, and portion control</li><li>Supervise mise en place, cooking processes, and plating to maintain consistency and quality</li></ul><p>Food Safety, Hygiene & Compliance</p><ul><li>Ensure strict compliance with food safety, hygiene, and sanitation standards (HACCP)</li><li>Monitor food storage, labelling, temperature control, and FIFO practices</li><li>Conduct regular inspections of kitchen areas, equipment, and storage facilities</li><li>Identify and correct non-conformities related to food quality and hygiene</li><li>Ensure all kitchen equipment is used safely and maintained in good condition</li></ul><p><strong>Desired Candidate Profile</strong></p><ul><li>Diploma or professional qualification in Culinary Arts or equivalent</li><li>Minimum 3 5 years experience in a hotel or high-volume professional kitchen</li><li>Prior supervisory or Sous Chef experience preferred</li><li>HACCP certification required</li><li>Knowledge of ISO 9001, ISO 14001, ISO 45001, or IMS concepts is an advantage</li></ul>
BANYAN TREE
قطر - الدوحة
<p>The Sous Chef assists the Chef de Cuisine in managing all kitchen operations, ensuring high standards of food quality, hygiene, safety, and efficiency. The role supports menu execution, team supervision, cost control, and full compliance with the hotel's Integrated Management System (IMS) covering Quality, Environment, and Occupational Health & Safety.</p><p><strong>Kitchen Operations & Food Production</strong></p><ul><li>Assist the Chef de Cuisine in overseeing daily kitchen operations, food preparation, and service execution</li><li>Ensure all food is prepared, cooked, and presented in accordance with hotel standards, recipes, and portion control</li><li>Supervise mise en place, cooking processes, and plating to maintain consistency and quality</li></ul><p><strong>Food Safety, Hygiene & Compliance</strong></p><ul><li>Ensure strict compliance with food safety, hygiene, and sanitation standards (HACCP)</li><li>Monitor food storage, labelling, temperature control, and FIFO practices</li><li>Conduct regular inspections of kitchen areas, equipment, and storage facilities</li><li>Identify and correct non-conformities related to food quality and hygiene</li><li>Ensure all kitchen equipment is used safely and maintained in good condition</li></ul><p><strong>Desired Candidate Profile</strong></p><ul><li>Diploma or professional qualification in Culinary Arts or equivalent</li><li>Minimum 3 5 years experience in a hotel or high-volume professional kitchen</li><li>Prior supervisory or Sous Chef experience preferred</li><li>HACCP certification required</li><li>Knowledge of ISO 9001, ISO 14001, ISO 45001, or IMS concepts is an advantage</li></ul>
قطر - الدوحة
<p><h4>Job summary</h4>
<p>Accountable for the quality, consistency and production of the restaurant kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Coordinates menus, purchasing, staffing and food preparation for the property's restaurant. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results.</p>
<h4>Candidate profile</h4>
<h4>Education and experience</h4>
<ul>
<li>High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.</li>
<li>OR</li>
<li>2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.</li>
</ul>
<h4>Core work activities</h4>
<h4>Ensuring culinary standards and responsibilities are met for restaurant</h4>
<ul>
<li>Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for restaurant.</li>
<li>Supervises restaurant kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.</li>
<li>Maintains food preparation handling and correct storage standards.</li>
<li>Recognizes superior quality products, presentations and flavor.</li>
<li>Plans and manages food quantities and plating requirements for the restaurant.</li>
<li>Communicates production needs to key personnel.</li>
<li>Assists in developing daily and seasonal menu items for the restaurant.</li>
<li>Ensures compliance with all applicable laws and regulations.</li>
<li>Follows proper handling and right temperature of all food products.</li>
<li>Estimates daily restaurant production needs.</li>
<li>Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.</li>
<li>Checks the quality of raw and cooked food products to ensure that standards are met.</li>
<li>Determines how food should be presented and creates decorative food displays.</li>
</ul>
<h4>Leading kitchen team</h4>
<ul>
<li>Supervises and coordinates activities of cooks and workers engaged in food preparation.</li>
<li>Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.</li>
<li>Leads shift teams while personally preparing food items and executing requests based on required specifications.</li>
<li>Supervises and manages restaurant kitchen employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees' absence.</li>
<li>Encourages and builds mutual trust, respect, and cooperation among team members.</li>
<li>Serving as a role model to demonstrate appropriate behaviors.</li>
<li>Ensuring and maintaining the productivity level of employees.</li>
<li>Ensures employees are cross-trained to support successful daily operations.</li>
<li>Ensures employees understand expectations and parameters.</li>
<li>Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.</li>
</ul>
<h4>Establishing and maintaining restaurant kitchen goals</h4>
<ul>
<li>Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc.</li>
<li>Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work.</li>
<li>Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.</li>
<li>Effectively investigates, reports and follows-up on employee accidents.</li>
<li>Knows and implements company safety standards.</li>
</ul>
<h4>Ensuring exceptional customer service</h4>
<ul>
<li>Provides services that are above and beyond for customer satisfaction and retention.</li>
<li>Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.</li>
<li>Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.</li>
<li>Sets a positive example for guest relations.</li>
<li>Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.</li>
<li>Empowers employees to provide excellent customer service.</li>
<li>Handles guest problems and complaints.</li>
<li>Interacts with guests to obtain feedback on product quality and service levels.</li>
</ul>
<h4>Managing and conducting human resource activities</h4>
<ul>
<li>Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.</li>
<li>Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes.</li>
<li>Manages employee progressive discipline procedures.</li>
<li>Participates in the employee performance appraisal process, providing feedback as needed.</li>
<li>Uses all available on the job training tools for employees.</li>
<li>Assists as needed in the interviewing and hiring of employee team members with appropriate skills.</li>
</ul>
<h4>Additional responsibilities</h4>
<ul>
<li>Provides information to supervisors, co-workers, and subordinates by telephone, in written form, or in person.</li>
<li>Analyzes information and evaluates results to choose the best solution and solve problems.</li>
<li>Attends and participates in all pertinent meetings.</li>
</ul>
<p>At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.</p>
<p>Marriott Hotels strive to elevate the art of hospitality, innovating at every opportunity while keeping the comfort of the oh-so-familiar all around the globe. As a host with Marriott Hotels, you will help keep the promise of “Wonderful Hospitality. Always.” by delivering thoughtful, heartfelt, forward-thinking service that upholds and builds upon this living legacy. With the name that’s synonymous with hospitality the world over, we are proud to welcome you to explore a career with Marriott Hotels. In joining Marriott Hotels, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.</p>
<p>JW Marriott is part of Marriott International's luxury portfolio and consists of more than 100 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes our associates come first. Because if you’re happy, our guests will be happy. JW Marriott associates are confident, innovative, genuine, intuitive, and carry on the legacy of the brand’s namesake and company founder, J. Willard Marriott. Our hotels offer a work experience unlike any other, where you’ll be part of a community and enjoy true camaraderie with a diverse group of co-workers. JW</p><p></p>
قطر - Qatar
<p><b>JOB SUMMARY </b>Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved.</p><p>Ensuring Culinary Standards and Responsibilities are Met</p><p>Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily. Assists Executive Chef with all kitchen operations and preparation. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions. Assists in determining how food should be presented and creates decorative food displays. Maintains purchasing, receiving and food storage standards. Ensures compliance with food handling and sanitation standards. Performs all duties of kitchen managers and employees as necessary. Recognizes superior quality products, presentations and flavor. Ensures compliance with all applicable laws and regulations. Follows proper handling and right temperature of all food products. Operates and maintains all department equipment and reports malfunctions. Checks the quality of raw and cooked food products to ensure that standards are met.</p><p><b>Leading Kitchen Operations</b></p><p>Supervises and coordinates activities of cooks and workers engaged in food preparation. Leads shifts while personally preparing food items and executing requests based on required specifications. Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. Encourages and builds mutual trust, respect, and cooperation among team members. Serves as a role model to demonstrate appropriate behaviors. Maintains the productivity level of employees. Ensures employees understand expectations and parameters. Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. Ensures property policies are administered fairly and consistently. Communicates performance expectations in accordance with job descriptions for each position. Recognizes success performance and produces desired results.</p><p>Ensuring Exceptional Customer Service</p><p>Provides services that are above and beyond for customer satisfaction and retention. Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. Sets a positive example for guest relations. Empowers employees to provide excellent customer service. Interacts with guests to obtain feedback on product quality and service levels. Handles guest problems and complaints.</p><p>Maintaining Culinary Goals</p><p>Achieves and exceeds goals including performance goals, budget goals, team goals, etc. Develops specific goals and plans to prioritize, organize, and accomplish your work. Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance. Trains employees in safety procedures.</p><p>Managing and Conducting Human Resource Activities</p><p>Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Participates in the employee performance appraisal process, providing feedback as needed. Brings issues to the attention of the department manager and Human Resources as necessary.</p><p>Additional Responsibilities</p><p>Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. Analyzes information and evaluating results to choose the best solution and solve problems. Attends and participates in all pertinent meetings.</p><p><strong>Desired Candidate Profile</strong></p><p>Education and Experience</p><p>High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.</p><p>OR</p><p>2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.</p>
Teyseer Services company
قطر - الدوحة
<section><p class="heading jdMain">Job Description</p><p class="heading">Roles & Responsibilities</p><div class="paragraph"><p><strong>Job purpose:</strong><br><br>The Pastry Chef is responsible for leading the preparation, production, presentation, and quality control of all pastry, dessert, confectionery, and specialty sweet items for catering operations. The role requires exceptional culinary creativity and technical expertise to produce visually appealing, high-quality desserts that meet organizational standards and exceed customer expectations. The Pastry Chef plans daily production, develops innovative dessert menus, supervises pastry staff, ensures compliance with food safety regulations, and maintains cost-effective operations while delivering consistent quality for daily catering services, banquets, VIP functions, and special events.<br></p><p><strong>Duties & Responsibilities:</strong></p><ul><li><p>Plan, organize, and oversee the daily production of pastries, desserts, and confectionery items according to production schedules, catering requirements, and customer orders.</p></li><li><p>Prepare a wide variety of pastries and desserts </p></li><li><p>Produce high-quality desserts that consistently meet established standards for flavour, texture, appearance, freshness, and portion size.</p></li><li><p>Ensure all pastry products are prepared using standardized recipes and approved production methods to maintain consistency across all catering operations.</p></li><li><p>Monitor baking, chilling, freezing, and finishing processes to achieve the desired quality and presentation of each product.</p></li><li><p>Decorate cakes, pastries, and desserts using advanced piping, glazing, chocolate, sugar, fruit, and garnish techniques to achieve elegant and professional presentation.</p></li><li><p>Design visually attractive dessert displays and buffet presentations for weddings, conferences, corporate events, healthcare functions, and VIP services.</p></li><li><p>Ensure plated desserts are assembled with precision, consistency, and attention to detail before service.</p></li><li><p>Collaborate with the Executive Chef and Catering Manager to develop seasonal dessert menus, signature pastries, and innovative confectionery items that reflect current culinary trends and customer preferences.</p></li><li><p>Create desserts suitable for themed events, festive celebrations, and special catering functions.</p></li><li><p>Conduct continuous quality inspections throughout the preparation, baking, chilling, and finishing processes to ensure every dessert meets established quality standards.</p></li><li><p>Verify the flavour, texture, consistency, appearance, and freshness of all finished products before service.</p></li><li><p>Maintain strict compliance with HACCP principles, food safety regulations, infection prevention practices, and organizational policies throughout all pastry production activities.</p></li><li><p>Monitor inventory levels of chocolate, dairy products, fresh fruits, nuts, sugar, flour, butter, creams, flavourings, gelatine, decorative items, and specialty pastry ingredients.</p></li><li><p>Inspect all incoming ingredients to verify quality, freshness, quantity, packaging integrity, and compliance with purchasing specifications.</p></li><li><p>Control ingredient usage through accurate recipe adherence, portion control, and efficient production planning.</p></li><li><p>Plan and execute pastry production for banquets, conferences, corporate functions, weddings, healthcare events, and VIP catering services.</p></li><li><p>Maintain accurate records of production schedules, recipe specifications, temperature monitoring, cleaning schedules, inventory, waste reports, and HACCP documentation.</p></li></ul></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><ul><li><p>Diploma or Certificate in Pastry, Bakery, or Culinary Arts.</p></li><li><p>Professional Baking Certification preferred.</p></li><li><p>Minimum 5 years in pastry production out of which Minimum 2 years in a supervisory role.</p></li></ul><p></p></section>
toto
قطر
<h2 class="h5">Job description</h2>
<div class="t-break" data-jb-field="description">
<span><br>JOB SUMMARY<br>Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved.<br>CANDIDATE PROFILE <br>Education and Experience<br>• High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.<br>OR<br>• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.<br>CORE WORK ACTIVITIES<br>Ensuring Culinary Standards and Responsibilities are Met<br>• Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.<br>• Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.<br>• Assists Executive Chef with all kitchen operations and preparation.<br>• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.<br>• Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.<br>• Assists in determining how food should be presented and creates decorative food displays.<br>• Maintains purchasing, receiving and food storage standards.<br>• Ensures compliance with food handling and sanitation standards.<br>• Performs all duties of kitchen managers and employees as necessary.<br>• Recognizes superior quality products, presentations and flavor.<br>• Ensures compliance with all applicable laws and regulations.<br>• Follows proper handling and right temperature of all food products.<br>• Operates and maintains all department equipment and reports malfunctions.<br>• Checks the quality of raw and cooked food products to ensure that standards are met.<br>Leading Kitchen Operations<br>• Supervises and coordinates activities of cooks and workers engaged in food preparation.<br>• Leads shifts while personally preparing food items and executing requests based on required specifications.<br>• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.<br>• Encourages and builds mutual trust, respect, and cooperation among team members.<br>• Serves as a role model to demonstrate appropriate behaviors.<br>• Maintains the productivity level of employees.<br>• Ensures employees understand expectations and parameters.<br>• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.<br>• Ensures property policies are administered fairly and consistently.<br>• Communicates performance expectations in accordance with job descriptions for each position.<br>• Recognizes success performance and produces desired results.<br>Ensuring Exceptional Customer Service<br>• Provides services that are above and beyond for customer satisfaction and retention.<br>• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.<br>• Sets a positive example for guest relations.<br>• Empowers employees to provide excellent customer service.<br>• Interacts with guests to obtain feedback on product quality and service levels.<br>• Handles guest problems and complaints.<br>Maintaining Culinary Goals<br>• Achieves and exceeds goals including performance goals, budget goals, team goals, etc.<br>• Develops specific goals and plans to prioritize, organize, and accomplish your work.<br>• Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance.<br>• Trains employees in safety procedures.<br>Managing and Conducting Human Resource Activities <br>• Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.<br>• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.<br>• Participates in the employee performance appraisal process, providing feedback as needed.<br>• Brings issues to the attention of the department manager and Human Resources as necessary.<br>Additional Responsibilities <br>• Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.<br>• Analyzes information and evaluating results to choose the best solution and solve problems.<br>• Attends and participates in all pertinent meetings.<br>At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.<br>Combining timeless glamour with a vanguard spirit, St. Regis Hotels & Resorts is committed to delivering exquisite experiences at more than 50 luxury hotels and resorts in the best addresses around the world. Beginning with the debut of The St. Regis hotel in New York by John Jacob Astor IV at the dawn of the twentieth century, the brand has remained committed to an uncompromising level of bespoke and anticipatory service for all of its guests, delivered flawlessly by a team of gracious hosts that combine classic sophistication and modern sensibility, as well as our signature Butler Service. We invite you to explore careers at St. Regis. In joining St. Regis, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.</span> </div>
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<span><br>JOB SUMMARY<br>Accountable for the quality, consistency and production of the restaurant kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Coordinates menus, purchasing, staffing and food preparation for the property's restaurant. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results.<br>CANDIDATE PROFILE <br>Education and Experience<br>• High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.<br>OR<br>• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.<br>CORE WORK ACTIVITIES<br>Ensuring Culinary Standards and Responsibilities are Met for Restaurant<br>• Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for restaurant.<br>• Supervises restaurant kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.<br>• Maintains food preparation handling and correct storage standards.<br>• Recognizes superior quality products, presentations and flavor.<br>• Plans and manages food quantities and plating requirements for the restaurant.<br>• Communications production needs to key personnel.<br>• Assists in developing daily and seasonal menu items for the restaurant.<br>• Ensures compliance with all applicable laws and regulations regulations.<br>• Follows proper handling and right temperature of all food products.<br>• Estimates daily restaurant production needs.<br>• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.<br>• Checks the quality of raw and cooked food products to ensure that standards are met.<br>• Determines how food should be presented and creates decorative food displays.<br>Leading Kitchen Team<br>• Supervises and coordinates activities of cooks and workers engaged in food preparation.<br>• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.<br>• Leads shift teams while personally preparing food items and executing requests based on required specifications.<br>• Supervises and manages restaurant kitchen employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees' absence.<br>• Encourages and builds mutual trust, respect, and cooperation among team members.<br>• Serving as a role model to demonstrate appropriate behaviors.<br>• Ensuring and maintaining the productivity level of employees.<br>• Ensures employees are cross-trained to support successful daily operations.<br>• Ensures employees understand expectations and parameters.<br>• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.<br>Establishing and Maintaining Restaurant Kitchen Goals<br>• Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc.<br>• Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work.<br>• Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.<br>• Effectively investigates, reports and follows-up on employee accidents.<br>• Knows and implements company safety standards.<br>Ensuring Exceptional Customer Service<br>• Provides services that are above and beyond for customer satisfaction and retention.<br>• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.<br>• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.<br>• Sets a positive example for guest relations.<br>• Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.<br>• Empowers employees to provide excellent customer service.<br>• Handles guest problems and complaints.<br>• Interacts with guests to obtain feedback on product quality and service levels.<br>Managing and Conducting Human Resource Activities <br>• Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.<br>• Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes.<br>• Manages employee progressive discipline procedures.<br>• Participates in the employee performance appraisal process, providing feedback as needed.<br>• Uses all available on the job training tools for employees.<br>• Assists as needed in the interviewing and hiring of employee team members with appropriate skills.<br>Additional Responsibilities <br>• Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.<br>• Analyzes information and evaluating results to choose the best solution and solve problems.<br>• Attends and participates in all pertinent meetings.<br>At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.<br>Marriott Hotels strive to elevate the art of hospitality, innovating at every opportunity while keeping the comfort of the oh-so-familiar all around the globe. As a host with Marriott Hotels, you will help keep the promise of “Wonderful Hospitality. Always.” by delivering thoughtful, heartfelt, forward-thinking service that upholds and builds upon this living legacy. With the name that’s synonymous with hospitality the world over, we are proud to welcome you to explore a career with Marriott Hotels. In joining Marriott Hotels, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you. <br>JW Marriott is part of Marriott International's luxury portfolio and consists of more than 100 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes our associates come first. Because if you’re happy, our guests will be happy. JW Marriott associates are confident, innovative, genuine, intuitive, and carry on the legacy of the brand’s namesake and company founder, J.Willard Marriott. Our hotels offer a work experience unlike any other, where you’ll be part of a community and enjoy true camaraderie with a diverse group of co-workers. JW creates opportunities for training, development, recognition and most importantly, a place where you can pursue your passions in a luxury environment with a focus on holistic well-being. Treating guests exceptionally starts with the way we take care of our associates. That’s The JW Treatment™. In joining JW Marriott, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.</span> </div>