وظائف شيف (طباخ) في قطر

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <br>Company Description<br><br><p><strong>Rixos Premium Qetaifan Island North</strong> stands as a premier luxury destination on the dynamic, man-made Qetaifan Island off the coast of Lusail, Doha. Operating under the renowned Accor umbrella, this five-star resort seamlessly blends high-end hospitality with adrenaline-pumping entertainment, making it one of Qatar’s most sought-after lifestyle and leisure hubs.</p><br><br>Job Description<br><br><p>We're looking for a talented and passionate Chef De Partie to join our dynamic culinary team in Lusail, Qatar. In this role, you'll work under the guidance of our Sous Chef to manage a designated kitchen section, ensuring every dish meets our exacting standards for quality, presentation, and taste. This is an excellent opportunity to showcase your culinary expertise, develop your skills in a fast-paced environment, and contribute to an innovative kitchen operation that values collaboration, precision, and excellence.</p><br><ul><li>Assist the Sous Chef in managing and overseeing a designated kitchen section with efficiency and attention to detail</li><li>Prepare ingredients, cook menu items, and plate dishes to meet our quality and presentation standards</li><li>Follow established recipes, portion controls, and cost guidelines while maintaining consistency across all services</li><li>Support the kitchen team during service to maintain optimal timing, workflow, and operational efficiency</li><li>Maintain cleanliness, organization, and proper sanitation of your workstation and assigned equipment</li><li>Monitor stock levels within your section and promptly report shortages or discrepancies to the Sous Chef</li><li>Ensure strict compliance with food safety, hygiene, and sanitation regulations at all times</li><li>Properly store, label, and rotate food items according to FIFO (First In, First Out) principles</li><li>Identify and report any maintenance issues or equipment malfunctions to management</li><li>Collaborate with team members to troubleshoot challenges and implement solutions that enhance kitchen performance</li><li>Contribute ideas for menu improvements and innovative cooking techniques while remaining open to feedback</li><li>Adapt quickly to menu changes and special requests while maintaining service standards</li></ul><br>Qualifications<br><br><ul><li>Minimum 1–2 years of experience as a Chef de Partie or in a similar kitchen role</li><li>Strong knowledge of fundamental cooking techniques and kitchen operations</li><li>Proven ability to work efficiently and remain calm under pressure during peak service times</li><li>Excellent communication and interpersonal skills with the ability to work collaboratively in a team environment</li><li>Strong time management and organizational abilities</li><li>Solid understanding of food hygiene, safety standards, and sanitation best practices</li><li>Demonstrated attention to detail with a commitment to consistency and quality</li><li>Ability to follow recipes and guidelines while showing initiative and problem-solving skills</li><li>Flexibility and resilience in adapting to changing priorities and menu requirements</li><li>Willingness to support team members and contribute to a positive, inclusive kitchen culture</li><li>Culinary qualification or formal training (advantageous but not required)</li><li>Experience in a multicultural kitchen environment or international cuisine (preferred)</li></ul><br>Additional Information<br><br><ul><li>Minimum 1–2 years of experience as a Chef de Partie or in a similar kitchen role</li><li>Strong knowledge of fundamental cooking techniques and kitchen operations</li><li>Proven ability to work efficiently and remain calm under pressure during peak service times</li><li>Excellent communication and interpersonal skills with the ability to work collaboratively in a team environment</li><li>Strong time management and organizational abilities</li><li>Solid understanding of food hygiene, safety standards, and sanitation best practices</li><li>Demonstrated attention to detail with a commitment to consistency and quality</li><li>Ability to follow recipes and guidelines while showing initiative and problem-solving skills</li><li>Flexibility and resilience in adapting to changing priorities and menu requirements</li><li>Willingness to support team members and contribute to a positive, inclusive kitchen culture</li><li>Culinary qualification or formal training (advantageous but not required)</li><li>Experience in a multicultural kitchen environment or international cuisine (preferred)</li></ul> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <br>Company Description<br><br><p><strong>Rixos Premium Qetaifan Island North</strong> stands as a premier luxury destination on the dynamic, man-made Qetaifan Island off the coast of Lusail, Doha. Operating under the renowned Accor umbrella, this five-star resort seamlessly blends high-end hospitality with adrenaline-pumping entertainment, making it one of Qatar’s most sought-after lifestyle and leisure hubs.</p><br><br>Job Description<br><br><p>We're looking for a talented and passionate Chef De Partie to join our dynamic culinary team in Lusail, Qatar. In this role, you'll work under the guidance of our Sous Chef to manage a designated kitchen section, ensuring every dish meets our exacting standards for quality, presentation, and taste. This is an excellent opportunity to showcase your culinary expertise, develop your skills in a fast-paced environment, and contribute to an innovative kitchen operation that values collaboration, precision, and excellence.</p><br><ul><li>Assist the Sous Chef in managing and overseeing a designated kitchen section with efficiency and attention to detail</li><li>Prepare ingredients, cook menu items, and plate dishes to meet our quality and presentation standards</li><li>Follow established recipes, portion controls, and cost guidelines while maintaining consistency across all services</li><li>Support the kitchen team during service to maintain optimal timing, workflow, and operational efficiency</li><li>Maintain cleanliness, organization, and proper sanitation of your workstation and assigned equipment</li><li>Monitor stock levels within your section and promptly report shortages or discrepancies to the Sous Chef</li><li>Ensure strict compliance with food safety, hygiene, and sanitation regulations at all times</li><li>Properly store, label, and rotate food items according to FIFO (First In, First Out) principles</li><li>Identify and report any maintenance issues or equipment malfunctions to management</li><li>Collaborate with team members to troubleshoot challenges and implement solutions that enhance kitchen performance</li><li>Contribute ideas for menu improvements and innovative cooking techniques while remaining open to feedback</li><li>Adapt quickly to menu changes and special requests while maintaining service standards</li></ul><br>Qualifications<br><br><ul><li>Minimum 1–2 years of experience as a Chef de Partie or in a similar kitchen role</li><li>Strong knowledge of fundamental cooking techniques and kitchen operations</li><li>Proven ability to work efficiently and remain calm under pressure during peak service times</li><li>Excellent communication and interpersonal skills with the ability to work collaboratively in a team environment</li><li>Strong time management and organizational abilities</li><li>Solid understanding of food hygiene, safety standards, and sanitation best practices</li><li>Demonstrated attention to detail with a commitment to consistency and quality</li><li>Ability to follow recipes and guidelines while showing initiative and problem-solving skills</li><li>Flexibility and resilience in adapting to changing priorities and menu requirements</li><li>Willingness to support team members and contribute to a positive, inclusive kitchen culture</li><li>Culinary qualification or formal training (advantageous but not required)</li><li>Experience in a multicultural kitchen environment or international cuisine (preferred)</li></ul><br>Additional Information<br><br><ul><li>Minimum 1–2 years of experience as a Chef de Partie or in a similar kitchen role</li><li>Strong knowledge of fundamental cooking techniques and kitchen operations</li><li>Proven ability to work efficiently and remain calm under pressure during peak service times</li><li>Excellent communication and interpersonal skills with the ability to work collaboratively in a team environment</li><li>Strong time management and organizational abilities</li><li>Solid understanding of food hygiene, safety standards, and sanitation best practices</li><li>Demonstrated attention to detail with a commitment to consistency and quality</li><li>Ability to follow recipes and guidelines while showing initiative and problem-solving skills</li><li>Flexibility and resilience in adapting to changing priorities and menu requirements</li><li>Willingness to support team members and contribute to a positive, inclusive kitchen culture</li><li>Culinary qualification or formal training (advantageous but not required)</li><li>Experience in a multicultural kitchen environment or international cuisine (preferred)</li></ul> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p>We are currently seeking for passionate and dynamic Kitchen professionals who pride themselves on their ability to deliver extraordinary levels of customer service and provide creative solutions to our guests.</p> <p>This position is based at City Centre Rotana Doha.<br><br>As a Chef de Partie you are responsible to take care of the daily food preparation and duties assigned to meet the set standard and qualities whereby your role will include key responsibilities such as:<br><br>• Prepare the daily mis-en-place and food production in different sections of the main kitchen or satellites<br>• Coordinate daily tasks with the Sous Chef or Executive Chef<br>• Follow the instructions and recommendations from the immediate superiors to complete the daily tasks<br>• Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques<br>• Instruct and lead subordinates through their daily requirements in food preparation and actively take part in set up and supervising of buffets and special functions<br>• Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control<br>• Consult and check on daily requirements, functions and last minute events<br>• Guide and train the subordinates on a daily basis to ensure high motivation and economical working environment</p> </div>

<p>Assist the Sous Chef in managing a designated kitchen section</p><p>Prepare ingredients, cook menu items, and ensure dishes meet quality and presentation standards.</p><p>Follow recipes, portion controls, and cost guidelines.</p><p>Support the kitchen team during service to maintain efficiency and timing.</p><p>Maintain cleanliness and organization of workstations.</p><p>Monitor stock levels and report shortages to the Sous Chef.</p><p>Ensure compliance with food safety, hygiene, and sanitation regulations.</p><p>Properly store food items and ensure correct labeling and rotation (FIFO).</p><p>Identify and report maintenance or equipment issues.</p><p><strong>Desired Candidate Profile</strong></p><ul><li>Previous experience as a Chef de Partie or similar role (usually 1 2 years).</li><li>Strong knowledge of basic cooking techniques and kitchen operations.</li><li>Ability to work efficiently under pressure.</li><li>Good communication, teamwork, and time-management skills.</li><li>Understanding of food hygiene and safety standards.</li><li>A culinary qualification is an advantage but not always required.</li></ul>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p>About Us</p><br><p>As the world's largest family of luxury hotels, we all take great pride in being genuine ambassadors of the InterContinental® brand.</p><br><p>Shaped by decades of international know-how and local insights, our passion for luxury travel spans cultures and customs. Inspiring us to create warm and sophisticated experiences for those seeking a richer perspective on the world. Each of our hotels cultivates a distinctive style and ambience where we embrace every opportunity to give our guests a personal and enriching experience.</p><br><p>If you'd like to embrace a wider world of experiences and opportunities, we'd like to welcome you to the world's most international luxury hotel brand.</p><br><p>Located on Doha's longest private beach and nestled in landscaped gardens, the InterContinental Doha Beach &amp; Spa features 12 restaurants, a range of recreational facilities, a free-form swimming pool, and the world-class Spa InterContinental.</p><br><p>Situated in an exclusive location, minutes from downtown Doha and major government and corporate offices and within minutes to the Doha Exhibition and Convention Centre, City Center Mall, and Doha Golf Club, our properties offer distinctive surroundings which will forever redefine luxury.</p><br><p>Your Day to Day</p><br><p>As a Chef de Partie, you will&nbsp;assist in supervising the kitchen operations to ensure that all food is served according to pre-determined methods of cooking and plating instructions as per the hotel standards.</p><br><p>What We Need From You</p><br><p>Ideally, you'll have some or all of the following competencies and experience we're looking for:</p><br><ul><li>Similar experience in a luxury hotel and/or resort</li><li>Strong organizational skills</li><li>Ability to work in a fast-paced environment</li><li>Ability to multitask</li></ul><p>What We Offer</p><br><p>We’ll reward all your hard work with competitive salary and benefits.</p><br><p>Join us and you’ll become part of the global IHG family – and like all families, all our individual team members share some winning characteristics. As a team, we work better together – we trust and support each other, we do the right thing and we welcome different perspectives. You need to show us you care: that you notice the little things that make a difference to guests as well as always looking for ways to improve - visit www.careers.ihg.com to find out more about us.</p><br><p><span><span>So go on - show us how your passion and personality are the perfect fit to deliver memorable experiences to our guests.</span></span></p><br><br> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span><br>POSITION SUMMARY<br>Prepare special meals or substitute items. Regulate temperature of ovens, broilers, grills, and roasters. Pull food from freezer storage to thaw in the refrigerator. Ensure proper portion, arrangement, and food garnish. Maintain food logs. Monitor the quality and quantity of food that is prepared. Communicate assistance needed during busy periods. Inform Chef of excess food items for use in daily specials. Inform Food &amp; Beverage service staff of menu specials and out of stock menu items. Ensure the quality of the food items. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods.<br>Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Anticipate and address guests’ service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.<br>PREFERRED QUALIFICATION<br>Education: Technical, Trade, or Vocational School Degree.<br>Related Work Experience: At least 3 years of related work experience.<br>Supervisory Experience: No supervisory experience.<br>License or Certification: None<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&nbsp;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&nbsp;your purpose,&nbsp;belong&nbsp;to an amazing global​&nbsp;team, and&nbsp;become&nbsp;the best version of you.</span> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span><u><b>Job Summary</b></u> <br></span><p>The Senior Sous Chef acts as the second-in-command in the kitchen, assisting the Executive Chef and Sous Chef in overseeing all culinary operations. They are responsible for ensuring the smooth and efficient functioning of the kitchen, maintaining high standards of food quality, and adhering to food safety and sanitation protocols. Additionally, Senior Sous Chefs may assist in menu development, recipe creation, and kitchen management tasks such as inventory control and ordering supplies. They also provide leadership and guidance to junior kitchen staff, helping to train and mentor them in culinary techniques and kitchen procedures.</p><br> <br><br><u><b>Job Responsibilities 1</b></u> <br><p>Assist the Executive Chef and Sous Chef in managing all aspects of kitchen operations, including food preparation, cooking, and presentation.</p><br> <p>Oversee the day-to-day activities of the kitchen staff, ensuring smooth workflow and adherence to established recipes and standards.</p><br> <p>Train, mentor, and supervise junior kitchen staff, providing guidance on culinary techniques, safety procedures, and kitchen protocols.</p><br> <p>Monitor food quality and consistency, conducting regular inspections and taste tests to ensure dishes meet the restaurant's standards.</p><br> <p>Assist in menu planning, recipe development, and costing, collaborating with the Executive Chef to create innovative and profitable menu offerings.</p><br> <p>Coordinate kitchen schedules, ensuring adequate staffing levels to meet operational needs while controlling labor costs.</p><br> <p>Maintain cleanliness and organization in the kitchen, adhering to food safety and sanitation guidelines and regulations.</p><br> <p>Assist in inventory management, including stock rotation, ordering supplies, and minimizing waste to control food costs.</p><br> <p>Collaborate with other departments, such as purchasing, stewarding, and service, to ensure seamless operations and guest satisfaction.</p><br> <p>Serve as a role model for the kitchen team, demonstrating professionalism, culinary expertise, and a commitment to excellence in all aspects of food production.</p><br> <br><br><u><b>Job Responsibilities 2</b></u> <br><br><b>Additional Responsibilities 3</b> <br><p><b><span><span><span>OPERATIONS</span></span></span></b></p><br> <p><span><span><span>To always act and perform according to LPM standards.</span></span></span></p><br> <p><span><span><span>To have a thorough knowledge of the menu, wine list, digestive and bar list of LPM.</span></span></span></p><br> <p><span><span><span>To be an active member during service hours on participating in the operations, supporting each section and areas.</span></span></span></p><br> <p><span><span><span>To ensure that all food waste during food preparations are kept to a minimum.</span></span></span></p><br> <p><span><span><span>To work in any section of the kitchen when necessary or as requested by the Executive Chef.</span></span></span></p><br> <p><span><span><span>To ensure that operating and kitchen equipment is maintained to a good standard with minimum breakage.</span></span></span></p><br> <p><span><span><span>To ensure kitchen and food preparation areas are left clean and sanitised when unattended.</span></span></span></p><br> <p><span><span><span>To always ensure an excellent guest experience.</span></span></span></p><br> <p><span><span><span>To successfully follow daily duties and role responsibilities.</span></span></span></p><br> <p><span><span><span>To efficiently handle the POS/Reservation system.</span></span></span></p><br> <p><span><span><span>To ensure team cohesion, help and support to be brought to all team members.</span></span></span></p><br> <p><span><span><span>To respond quickly and positively to changes within your job role, showing flexibility.</span></span></span></p><br> <br><br><u><b>Job Knowledge &amp; Skills</b></u> <br><p>Proficient in a wide range of cooking techniques, cuisines, and food preparation methods to oversee kitchen operations effectively.</p><br> <p> Strong leadership and management skills to supervise kitchen staff, delegate tasks, and maintain a cohesive team environment.</p><br> <p>Excellent organizational skills to prioritize tasks, manage kitchen workflow efficiently, and ensure timely food production.</p><br> <p>Keen attention to detail to maintain high standards of food quality, presentation, and consistency.</p><br> <p>Ability to work well under pressure, adapt to changing priorities, and problem-solve effectively in a fast-paced kitchen environment.</p><br><br><br><u><b>Job Experience</b></u> <br><p>Minimum 8 year(s) working experience, 5 year(s) relevant working experience, 2 year (s) GCC is a plus</p><br><br><br><u><b>Competencies</b></u> <br>Agility<br>AI Fluency<br>Culinary Arts Best Practices L3<br>Leadership<br>Menu Costing L3<br>Nouvelle Cuisine L3<br>Quality<br>Quality Management L3<br>Resilience<br>Restaurant Themes L3<br><br><br><u><b>Education</b></u> <br>Bachelor's Degree in Hospitality or Hotel Management<br>Certificate in Food Technology<br><br><br><br> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> About the job Demi chef de partie - QHR <p><strong>The Associate Experience:</strong></p><br> <p>The hiring hotel believes that exceptional work deserves exceptional care. They are offering a thoughtfully designed associate experience that supports your wellbeing, growth and life beyond work. This includes:</p><br> <p>- A competitive salary and benefits package</p><br> <p>- High-quality associate accommodation in prime locations in the heart of Lusail and the Pearl</p><br> <p>- A birthday day off (because your milestones matter!)</p><br> <p>- Personalized development plans and continuous learning opportunities to support your career journey</p><br> <p>These benefits reflect our commitment to creating an environment where you thrive – professionally and personally – while building a meaningful career with them.</p><br><p><strong>Your Role:</strong></p><br> <p><strong>Guest Satisfaction:</strong></p><br> <ul><li>Always provides a courteous and professional service.</li><li>Manages all guest and associate complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily.</li><li>Maintains positive guest and colleague interactions with good working relationships.</li></ul> <p><strong>Operations:</strong></p><br> <ul><li>Organises and sets up the assigned section of the Food, Beverage, and Kitchens as efficiently as possible to increase speed and maximise productivity.</li><li>Ensures that all dishes from that section are prepared consistently and according to standard recipes.</li><li>Assists the Chef de Partie, Sous Chef and Chef de Cuisine in ensuring that all culinary standards in that section comply with company and Hotel Policies and Standard Operating Procedures.</li><li>Monitors food and operating costs and controls these by reducing waste.</li><li>Trains the culinary associates in that section of kitchen in the skills necessary for them to perform their function.</li><li>Works in any sections of kitchen including associate kitchen when necessary or as requested by the Sous Chef or Chef de Cuisine.</li><li>Ensures the sanitation standards for kitchen are being met.</li><li>Is familiar with all sections of the kitchen to facilitate the flexible use of associates.</li><li>Ensures that operating and kitchen equipment is maintained to a good standard with minimum breakage.</li><li>To ensure effective food storage, stock rotation and labelling and to report any food wastage/spoilage to a sous chef/head chef.</li></ul> <p><strong>Talent &amp; Culture:</strong></p><br> <ul><li>Assists to oversee the punctuality and appearance of all Kitchen associates under your direction, making sure that they wear the correct uniform and maintain a high standard of personal appearance and hygiene, according to the hotel and department's grooming standards.</li><li>Assists in the training of the associates ensuring that they have the necessary skills to perform their duties with the maximum efficiency.</li><li>Supervises the associates within the department, ensuring that the correct standards and methods of service are maintained as stated in the Departmental Operations Manual.</li><li>Develops the skills and effectiveness of all Kitchen associates through the appropriate training, coaching, and/or mentoring.</li><li>Supports, demonstrating and reinforcing Rosewood Hotels &amp; Resorts' Values and Culture Characteristics.</li><li>Ensures that associates have a complete understanding of and adhere to associate rules and regulations.</li><li>Ensures that associates follow all hotel, company and local rules, policies and regulations relating to fire and hazard safety, and security.</li></ul> <br> <br> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <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&nbsp;<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 &amp; 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&nbsp;<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&nbsp;<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 &amp; 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&nbsp;your purpose,&nbsp;belong&nbsp;to an amazing global​&nbsp;team, and&nbsp;become&nbsp;the best version of you.</span> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <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&nbsp;<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 &amp; 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&nbsp;<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&nbsp;<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>At Westin, we are committed to empowering guests to regain control and enhance their well-being when they need it most while traveling, ensuring they can be the best version of themselves. To achieve the brand mission of becoming the preeminent wellness brand in hospitality, we need passionate and engaged associates to bring the brand’s unique programming to life. We want our associates to embrace their own well-being practices both on and off property. You are the ideal Westin candidate if you are passionate; you are active and take pride in how you maintain your well-being; you are optimistic; you are adventurous. Be where you can do your best work,​ begin&nbsp;your purpose,&nbsp;belong&nbsp;to an amazing global​team, and&nbsp;become&nbsp;the best version of you.</span> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span><br>POSITION SUMMARY<br>Prepare special meals or substitute items. Regulate temperature of ovens, broilers, grills, and roasters. Pull food from freezer storage to thaw in the refrigerator. Ensure proper portion, arrangement, and food garnish. Maintain food logs. Monitor the quality and quantity of food that is prepared. Communicate assistance needed during busy periods. Inform Chef of excess food items for use in daily specials. Inform Food &amp; Beverage service staff of menu specials and out of stock menu items. Ensure the quality of the food items. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods.<br>Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Anticipate and address guests’ service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.<br>PREFERRED QUALIFICATION<br>Education: Technical, Trade, or Vocational School Degree.<br>Related Work Experience: At least 3 years of related work experience.<br>License or Certification: None<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&nbsp;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&nbsp;your purpose,&nbsp;belong&nbsp;to an amazing global​&nbsp;team, and&nbsp;become&nbsp;the best version of you.</span> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p>We are currently seeking for passionate and dynamic Kitchen professionals who pride themselves on their ability to deliver extraordinary levels of customer service and provide creative solutions to our guests.</p> <p>This position is based at Sedra Arjaan by Rotana in Doha.</p> <p>As a Chef de Partie you are responsible to take care of the daily food preparation and duties assigned to meet the set standard and qualities whereby your role will include key responsibilities such as:<br><br>• Prepare the daily mis-en-place and food production in different sections of the main kitchen or satellites<br>• Coordinate daily tasks with the Sous Chef or Executive Chef<br>• Follow the instructions and recommendations from the immediate superiors to complete the daily tasks<br>• Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques<br>• Instruct and lead subordinates through their daily requirements in food preparation and actively take part in set up and supervising of buffets and special functions<br>• Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control<br>• Consult and check on daily requirements, functions and last minute events<br>• Guide and train the subordinates on a daily basis to ensure high motivation and economical working environment</p> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <br>Company Description<br><br><p>The Iconic Rixos Gulf Hotel Doha introduces a unique lifestyle and luxurious Services and products, Rixos warm hospitality, the vibrant Entertainment programs, and the trendy and distinguished ALL INCLUSIVE Food and Beverage concepts with 378 beautifully appointed guest Rooms, dream bedding and luxurious atmosphere. Join our motivated and vibrant Team as&nbsp;Chef de Partie and build your career with us.</p><br><br>Job Description<br><br><p><strong>Key Responsibilities:</strong></p><br><ul><li>Assist in the preparation and cooking.</li><li>Help manage a specific section of the kitchen, ensuring timely preparation and delivery of food.</li><li>Follow recipes and kitchen standards to ensure consistency in taste, portion size, and presentation of dishes.</li><li>Monitor stock levels for your section, ensuring ingredients are available and fresh, and assist with inventory checks.</li><li>Ensure all dishes are prepared to the highest standards, maintaining the authentic flavors and presentation.</li><li>Maintain a clean and organized work station, ensuring compliance with food safety and sanitation standards.</li><li>Work closely with the Chef de Partie and other kitchen staff to ensure efficient service during busy periods.</li><li>Assist in storing food supplies appropriately, ensuring ingredients are properly labeled and rotated.</li><li>Support the training of junior kitchen staff and kitchen porters as needed.</li><li>Adhere to all health and safety regulations in the kitchen, ensuring food preparation areas are safe and hazard-free.</li></ul><br>Qualifications<br><br><ul><li>Specialized in Cold kitchen Turkish Cuisines</li><li>A culinary degree or relevant certification is a plus.</li><li>Strong knowledge of food safety, hygiene, and cleanliness standards.</li><li>Ability to prepare recipes and manage market orders using the FutureLog system.</li><li>Ability to work under pressure and in a fast-paced environment.</li><li>Attention to detail and a passion for creativity in food presentation.</li><li>A team player with excellent communication skills.</li></ul><br>Additional Information<br><br><p>Specialized in Turkish Cold Kitchen Cuisines&nbsp;</p><br> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <br>Company Description<br><br><p><strong>La Cigale Hotel Managed by Accor</strong>&nbsp;is a prestigious five-star luxury hotel situated in the dynamic center of Doha, Qatar. Recognized as a prominent landmark for both business and leisure travelers, the hotel offers 225 elegantly appointed rooms and suites, nine exceptional dining and entertainment outlets—including two nightlife venues and outdoor seating areas—two modern ballrooms, a 490 sqm gymnasium, a 20-meter indoor swimming pool, and a full-service deluxe spa. Designed as an urban sanctuary, La Cigale blends contemporary sophistication with world-class hospitality. Conveniently located in central Doha, the hotel is just a 2-minute walk from Al Sadd Metro Station and a 30-minute drive from Hamad International Airport, offering seamless access to the city’s commercial and cultural hubs. As part of&nbsp;<strong>Accor</strong>, a global leader in hospitality, La Cigale Hotel is committed to delivering outstanding guest experiences while fostering an inclusive and growth-driven environment for its team.</p><br><p><strong>What is in it for you:</strong></p><br><ul><li>Employee benefit card offering discounted rates in Accor worldwide for you and your family</li><li>Learning programs through our Academies designed to sharpen your skills</li><li>Ability to make a difference through our Corporate Social Responsibility activities</li><li>Career development opportunities with national and international promotion opportunities.</li></ul><p><strong>Why work for Accor?</strong></p><br><ul><li>We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities.<br>By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit&nbsp;&nbsp;https://careers.accor.com/</li></ul><p>Do what you love, care for the world, dare to challenge the status quo!&nbsp;<strong>#BELIMITLESS</strong></p><br><br>Job Description<br><br><ul><li>Prepare, cook, and present Arabic and International dishes according to established recipes and quality standards.</li><li>Manage and oversee the assigned kitchen section during preparation and service.</li><li>Ensure food is prepared and served on time while maintaining consistency in taste, quality, and presentation.</li><li>Assist the Sous Chef and Executive Chef in daily kitchen operations.</li><li>Supervise, train, and support Commis Chefs and kitchen assistants.</li><li>Monitor stock levels, minimize food wastage, and report requisition requirements.</li><li>Ensure compliance with HACCP, food safety, sanitation, and hygiene standards.</li><li>Maintain cleanliness and organization of the work area and kitchen equipment.</li><li>Participate in menu development, recipe standardization, and food tastings.</li><li>Ensure proper storage, labeling, and rotation of food items (FIFO).</li><li>Handle guest requests and special dietary requirements whenever required.</li><li>Maintain a positive and professional working relationship with all team members.</li></ul><br>Qualifications<br><br><ul><li><p>Diploma or certification in Culinary Arts or Bachelor in Hospitality.</p><br></li><li><p>HACCP or Food Safety Certification preferred.</p><br></li><li><p>3–5 years of culinary experience in upscale or 5-star hotels.</p><br></li><li><p>Strong knowledge of cooking techniques and international cuisine standards.</p><br></li><li><p>Ability to perform well under pressure and handle busy service periods.</p><br></li><li><p>Strong communication skills and ability to work as part of a team.</p><br></li><li><p>Time management and multitasking abilities.</p><br></li></ul><br>Additional Information<br><br><p><strong>Our commitment to Diversity &amp; Inclusion:</strong></p><br><p>We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.<br>&nbsp;</p><br> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <br>Company Description<br><br><p>The Iconic Rixos Gulf Hotel Doha introduces a unique lifestyle and luxurious Services and products, Rixos warm hospitality, the vibrant Entertainment programs, and the trendy and distinguished ALL INCLUSIVE Food and Beverage concepts with 378 beautifully appointed guest Rooms, dream bedding and luxurious atmosphere. Join our motivated and vibrant Team as&nbsp;Chef de Partie - PIDE and build your career with us.</p><br><br>Job Description<br><br><p><strong>Key Responsibilities:</strong></p><br><ul><li>Assist in the preparation and cooking.</li><li>Help manage a specific section of the kitchen, ensuring timely preparation and delivery of food.</li><li>Follow recipes and kitchen standards to ensure consistency in taste, portion size, and presentation of dishes.</li><li>Monitor stock levels for your section, ensuring ingredients are available and fresh, and assist with inventory checks.</li><li>Ensure all dishes are prepared to the highest standards, maintaining the authentic flavors and presentation.</li><li>Maintain a clean and organized work station, ensuring compliance with food safety and sanitation standards.</li><li>Work closely with the Chef de Partie and other kitchen staff to ensure efficient service during busy periods.</li><li>Assist in storing food supplies appropriately, ensuring ingredients are properly labeled and rotated.</li><li>Support the training of junior kitchen staff and kitchen porters as needed.</li><li>Adhere to all health and safety regulations in the kitchen, ensuring food preparation areas are safe and hazard-free.</li></ul><br>Qualifications<br><br><ul><li>Specialized in Turkish delicacy bakeries: Pide Bread&nbsp;</li><li>&nbsp; A culinary degree or relevant certification is a plus.</li><li>Strong knowledge of food safety, hygiene, and cleanliness standards.</li><li>Ability to prepare recipes and manage market orders using the FutureLog system.</li><li>Ability to work under pressure and in a fast-paced environment.</li><li>Attention to detail and a passion for creativity in food presentation.</li><li>A team player with excellent communication skills.</li></ul><br>Additional Information<br><br><p>Specialized in Turkish delicacy bakeries : Pide bread&nbsp;&nbsp;</p><br> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span><br>POSITION SUMMARY<br>Supervise and coordinate activities of cooks and workers. Determine how food should be presented and create decorative food displays. Ensure proper portion, arrangement, and food garnish to be served. Monitor the quantity of food that is prepared. Inform Food &amp; Beverage service staff of menu specials and out of stock menu items. Prepare special meals or substitute items. Assist cooks and kitchen staff with various tasks. Provide cooks with needed items. Monitor stock of kitchen supplies and food. Maintain kitchen logs for food safety program and food products. Ensure the quality of the food items and notify manager if a product does not meet specifications.<br>Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Address guests’ service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.<br>PREFERRED QUALIFICATION<br>Education: Technical, Trade, or Vocational School Degree.<br>Related Work Experience: 4 to 6 years of related work experience.<br>Supervisory Experience: At least 2 years of supervisory experience.<br>License or Certification: None<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&nbsp;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&nbsp;a&nbsp;meaningful guest experience, we encourage you to explore&nbsp;your next career opportunity&nbsp;with Sheraton. Join us on our mission to be ‘The World’s Gathering Place’. In joining Sheraton Hotels &amp; Resorts, you join a portfolio of brands with Marriott International. Be where you can do your best work,​&nbsp;begin&nbsp;your purpose,&nbsp;belong&nbsp;to an amazing global​&nbsp;team, and&nbsp;become&nbsp;the best version of you.</span> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span><br>JOB SUMMARY<br>Assists the Sous Chef in ensuring the quality, consistency and production of areas of responsibility in kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. 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&nbsp;<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&nbsp;<br>• Supervises the preparation and production of all hot or cold food items for buffet and a la carte menu to ensure that they are in compliance with the prescribed recipes and specifications.<br>• Supervises kitchen shift operations and ensures compliance with all Food &amp; 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 food operation (e.g., restaurant, banquet, pastry shop).<br>• Communications production needs to key personnel.<br>• Produces production prep list.<br>• Assists in developing daily and seasonal menu items.<br>• Ensures compliance with all applicable laws and regulations (e.g., HACCP, OSHA, ASI and Health Department).<br>• Assists in estimating 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. 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>• Assumes duties of the Sous Chef in his/her absence.<br>• Assists Chef in daily line up and conducts in his/her absence.<br>Establishing and Maintaining 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&nbsp;<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&nbsp;<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>When you join the Sheraton family, you become a member of its global community. We’ve been a place to gather&nbsp;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&nbsp;a&nbsp;meaningful guest experience, we encourage you to explore&nbsp;your next career opportunity&nbsp;with Sheraton. Join us on our mission to be ‘The World’s Gathering Place’. In joining Sheraton Hotels &amp; Resorts, you join a portfolio of brands with Marriott International. Be where you can do your best work,​&nbsp;begin&nbsp;your purpose,&nbsp;belong&nbsp;to an amazing global​&nbsp;team, and&nbsp;become&nbsp;the best version of you.</span> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <br>Company Description<br><br><p><strong>La Cigale Hotel Managed by Accor</strong>&nbsp;is a prestigious five-star luxury hotel situated in the dynamic center of Doha, Qatar. Recognized as a prominent landmark for both business and leisure travelers, the hotel offers 225 elegantly appointed rooms and suites, nine exceptional dining and entertainment outlets—including two nightlife venues and outdoor seating areas—two modern ballrooms, a 490 sqm gymnasium, a 20-meter indoor swimming pool, and a full-service deluxe spa. Designed as an urban sanctuary, La Cigale blends contemporary sophistication with world-class hospitality. Conveniently located in central Doha, the hotel is just a 2-minute walk from Al Sadd Metro Station and a 30-minute drive from Hamad International Airport, offering seamless access to the city’s commercial and cultural hubs. As part of&nbsp;<strong>Accor</strong>, a global leader in hospitality, La Cigale Hotel is committed to delivering outstanding guest experiences while fostering an inclusive and growth-driven environment for its team.</p><br><p><strong>What is in it for you:</strong></p><br><ul><li>Employee benefit card offering discounted rates in Accor worldwide for you and your family</li><li>Learning programs through our Academies designed to sharpen your skills</li><li>Ability to make a difference through our Corporate Social Responsibility activities</li><li>Career development opportunities with national and international promotion opportunities.</li></ul><p><strong>Why work for Accor?</strong></p><br><ul><li>We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities.<br>By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit&nbsp;&nbsp;https://careers.accor.com/</li></ul><p>Do what you love, care for the world, dare to challenge the status quo!&nbsp;<strong>#BELIMITLESS</strong></p><br><br>Job Description<br><br><ul><li><p>Prepare, cook, and present high-quality dishes in line with 5-star hotel standards.</p><br></li><li><p>Manage an assigned kitchen section (hot, cold, grill, pastry, or butchery).</p><br></li><li><p>Ensure mise en place is always ready for both à la carte and buffet service.</p><br></li><li><p>Maintain consistency in food taste, presentation, and portion control.</p><br></li><li><p>Follow hotel recipes and SOPs to ensure uniformity across all outlets.</p><br></li><li><p>Coordinate with Sous Chef and Executive Chef for daily operations.</p><br></li><li><p>Uphold strict hygiene and food safety standards as per Qatar municipal regulations (HACCP).</p><br></li><li><p>Monitor stock, minimize wastage, and assist with inventory control.</p><br></li><li><p>Train, guide, and supervise Commis Chefs in daily tasks.</p><br></li><li><p>Ensure all kitchen equipment is properly maintained and report malfunctions immediately.</p><br></li><li><p>Assist in creating menu items, seasonal specials, and promotions if requested.</p><br></li><li><p>Maintain a clean, organized, and well-sanitized workstation at all times.</p><br></li><li><p>Support banquet operations and large-scale events as required by the hotel.</p><br></li><li><p>Comply with hotel policies, grooming standards, and operational procedures.</p><br></li></ul><br>Qualifications<br><br><ul><li><p>Diploma or certification in Culinary Arts or Bachelor in Hospitality.</p><br></li><li><p>HACCP or Food Safety Certification preferred.</p><br></li><li><p>3–5 years of culinary experience in upscale or 5-star hotels.</p><br></li><li><p>Strong knowledge of cooking techniques and international cuisine standards.</p><br></li><li><p>Ability to perform well under pressure and handle busy service periods.</p><br></li><li><p>Strong communication skills and ability to work as part of a team.</p><br></li><li><p>Time management and multitasking abilities.</p><br></li></ul><br>Additional Information<br><br><p><strong>Our commitment to Diversity &amp; Inclusion:</strong></p><br><p>We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.<br>&nbsp;</p><br> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p><strong>Summary</strong></p><br><p>The Chef de Partie – Arabic Cuisine is responsible for overseeing the preparation, production, and presentation of authentic Arabic cuisine while ensuring the highest standards of quality, consistency, food safety, and guest satisfaction. The role supports the Executive Chef and Sous Chef in managing the Arabic kitchen section, maintaining food cost targets, supervising kitchen associates, and ensuring compliance with company standards and local food safety regulations.</p><br><p><strong>Key Responsibilities</strong></p><br><p><strong>Kitchen Operations</strong></p><br><ul><li><p>Take ownership of the Arabic cuisine section, ensuring smooth day-to-day kitchen operations.</p><br></li><li><p>Prepare and present authentic Arabic dishes in accordance with approved recipes, presentation standards, and portion specifications.</p><br></li><li><p>Ensure all food produced meets company standards for quality, consistency, taste, temperature, and visual presentation.</p><br></li><li><p>Coordinate daily food preparation based on business levels, forecasts, occupancy, and function requirements.</p><br></li><li><p>Prepare daily mise en place to ensure timely and efficient service during all meal periods.</p><br></li><li><p>Maintain full knowledge of Arabic cuisine, including traditional and contemporary cooking methods, regional specialties, spices, ingredients, and presentation styles.</p><br></li><li><p>Assist in developing seasonal menus, buffet offerings, and special promotions featuring Arabic cuisine.</p><br></li><li><p>Ensure all dishes are prepared and served according to standard recipes and portion control guidelines.</p><br></li><li><p>Monitor food quality throughout preparation and service, taking immediate corrective action when required.</p><br></li><li><p>Support banquet, buffet, à la carte, and special event operations as required.</p><br></li></ul><p><strong>Food Safety &amp; Hygiene</strong></p><br><ul><li><p>Ensure strict compliance with HACCP principles, food safety standards, sanitation procedures, and local health regulations.</p><br></li><li><p>Monitor food storage, labeling, stock rotation (FIFO), and temperature control to maintain product quality and safety.</p><br></li><li><p>Conduct daily checks of all kitchen stations to ensure cleanliness, organization, and proper sanitation.</p><br></li><li><p>Maintain the highest standards of personal hygiene and ensure compliance by all team members.</p><br></li><li><p>Report any equipment faults or maintenance issues promptly.</p><br></li></ul><p><strong>Inventory &amp; Cost Control</strong></p><br><ul><li><p>Assist in monitoring food costs, minimizing waste, and maximizing productivity.</p><br></li><li><p>Participate in receiving, inspecting, and storing food deliveries according to company procedures.</p><br></li><li><p>Prepare daily production sheets and assist with inventory counts.</p><br></li><li><p>Ensure proper utilization of ingredients to reduce food waste while maintaining quality standards.</p><br></li><li><p>Support accurate stock control and requisition procedures.</p><br></li></ul><p><strong>Leadership &amp; Team Development</strong></p><br><ul><li><p>Supervise, coach, and support Commis Chefs and Kitchen Assistants within the Arabic kitchen section.</p><br></li><li><p>Provide on-the-job training in Arabic cooking techniques, food presentation, hygiene standards, and kitchen procedures.</p><br></li><li><p>Foster a positive, professional, and collaborative working environment.</p><br></li><li><p>Assist the Sous Chef and Executive Chef in evaluating staff performance and identifying development opportunities.</p><br></li><li><p>Promote teamwork and effective communication across all kitchen sections.</p><br></li></ul><p><strong>Guest Experience</strong></p><br><ul><li><p>Ensure every dish served reflects the highest culinary standards and enhances the guest dining experience.</p><br></li><li><p>Respond promptly and professionally to guest feedback and special dietary requests whenever possible.</p><br></li><li><p>Support continuous improvement initiatives to enhance guest satisfaction and operational excellence.</p><br></li></ul><p><strong>Administration</strong></p><br><ul><li><p>Prepare and maintain required kitchen documentation, including production sheets, temperature logs, cleaning schedules, and inventory records.</p><br></li><li><p>Attend departmental meetings, training sessions, and briefings as required.</p><br></li><li><p>Communicate effectively with the Executive Chef, Sous Chef, and Food &amp; Beverage team regarding operational requirements and service updates.</p><br></li><li><p>Perform any additional duties assigned by management in support of business needs.</p><br></li></ul><p><strong>Leadership Competencies</strong></p><br><ul><li><p>Lead by example through professionalism, integrity, and commitment to excellence.</p><br></li><li><p>Motivate and mentor junior team members to achieve high performance.</p><br></li><li><p>Support recruitment, onboarding, coaching, performance reviews, and disciplinary processes when required.</p><br></li><li><p>Promote an open-door culture that encourages communication, teamwork, and continuous learning.</p><br></li></ul><p><strong>Skills &amp; Competencies</strong></p><br><ul><li><p>Strong knowledge of authentic Arabic cuisine, including Levantine, Gulf, and Middle Eastern cooking techniques.</p><br></li><li><p>Excellent culinary skills with attention to detail and presentation.</p><br></li><li><p>Strong understanding of food safety, HACCP, sanitation, and hygiene practices.</p><br></li><li><p>Ability to manage multiple priorities in a fast-paced hospitality environment.</p><br></li><li><p>Excellent organizational and time management skills.</p><br></li><li><p>Strong leadership, coaching, and communication abilities.</p><br></li><li><p>Ability to work independently and collaboratively within a diverse team.</p><br></li><li><p>Flexible to work shifts, weekends, and public holidays based on operational requirements.</p><br></li></ul><p>Alongside these key competencies, the incumbent of the role will be required to demonstrate the fundamentals of the company’s <strong>Count on Me!</strong> service culture to be responsive, respectful and deliver a great experience.</p><br> </div>