وظائف شيف أسماك في قطر

Operational Management<br><br> Coordinate with the Executive Chef to ensure all reports, schedules, standard recipes, menus, food presentation photos, and correspondence are completed accurately and on time. Maintain restaurant operations within targeted food cost percentages while meeting guest expectations. Manage daily kitchen shift operations in compliance with all Food & Beverage policies, standards, and procedures. Estimate weekly production needs and communicate daily requirements to kitchen staff. Monitor and control food costs in line with management objectives. Oversee purchasing activities and ensure supply chain management meets company standards. Participate in and supervise monthly inventory processes alongside the restaurant manager. Maintain purchasing, receiving, and food storage standards. Ensure all kitchen equipment is properly maintained with minimal breakage.<br><br>Food Quality & Compliance<br><br> Ensure compliance with hygiene, sanitation, and food safety regulations. Verify the quality of raw and cooked food products to meet established standards. Maintain high standards of food presentation, flavor, and overall quality. Ensure adherence to all applicable laws, regulations, and company policies.<br><br>Leadership & Team Management<br><br> Supervise and coordinate kitchen staff engaged in food preparation. Lead shifts, actively participating in food preparation and execution. Promote productivity, discipline, and high morale among team members. Communicate expectations clearly and ensure team understanding of roles and responsibilities. Foster a culture of trust, respect, and collaboration within the team. Act as a role model by demonstrating professionalism, integrity, and leadership. Build strong working relationships and maintain open communication across all levels.<br><br>Financial & Business Awareness<br><br> Support sound financial decision-making and operational efficiency. Contribute to maintaining profitability through effective cost control and productivity management.<br><br>HR & Training<br><br> Ensure continuous training and development of all team members. Identify and nurture talent within the team. Participate in recruitment processes and coordinate with HR. Ensure timely completion of probation reviews, appraisals, and documentation. Promote a positive and engaging team culture at all times.<br><br>Health & Safety<br><br> Maintain the highest standards of cleanliness, hygiene, and sanitation in the kitchen. Ensure compliance with health and safety legislation and food hygiene standards.

Operational Management<br><br> Coordinate with the Executive Chef to ensure all reports, schedules, standard recipes, menus, food presentation photos, and correspondence are completed accurately and on time. Maintain restaurant operations within targeted food cost percentages while meeting guest expectations. Manage daily kitchen shift operations in compliance with all Food & Beverage policies, standards, and procedures. Estimate weekly production needs and communicate daily requirements to kitchen staff. Monitor and control food costs in line with management objectives. Oversee purchasing activities and ensure supply chain management meets company standards. Participate in and supervise monthly inventory processes alongside the restaurant manager. Maintain purchasing, receiving, and food storage standards. Ensure all kitchen equipment is properly maintained with minimal breakage.<br><br>Food Quality & Compliance<br><br> Ensure compliance with hygiene, sanitation, and food safety regulations. Verify the quality of raw and cooked food products to meet established standards. Maintain high standards of food presentation, flavor, and overall quality. Ensure adherence to all applicable laws, regulations, and company policies.<br><br>Leadership & Team Management<br><br> Supervise and coordinate kitchen staff engaged in food preparation. Lead shifts, actively participating in food preparation and execution. Promote productivity, discipline, and high morale among team members. Communicate expectations clearly and ensure team understanding of roles and responsibilities. Foster a culture of trust, respect, and collaboration within the team. Act as a role model by demonstrating professionalism, integrity, and leadership. Build strong working relationships and maintain open communication across all levels.<br><br>Financial & Business Awareness<br><br> Support sound financial decision-making and operational efficiency. Contribute to maintaining profitability through effective cost control and productivity management.<br><br>HR & Training<br><br> Ensure continuous training and development of all team members. Identify and nurture talent within the team. Participate in recruitment processes and coordinate with HR. Ensure timely completion of probation reviews, appraisals, and documentation. Promote a positive and engaging team culture at all times.<br><br>Health & Safety<br><br> Maintain the highest standards of cleanliness, hygiene, and sanitation in the kitchen. Ensure compliance with health and safety legislation and food hygiene standards.

Operational Management<br><br> Coordinate with the Executive Chef to ensure all reports, schedules, standard recipes, menus, food presentation photos, and correspondence are completed accurately and on time. Maintain restaurant operations within targeted food cost percentages while meeting guest expectations. Manage daily kitchen shift operations in compliance with all Food & Beverage policies, standards, and procedures. Estimate weekly production needs and communicate daily requirements to kitchen staff. Monitor and control food costs in line with management objectives. Oversee purchasing activities and ensure supply chain management meets company standards. Participate in and supervise monthly inventory processes alongside the restaurant manager. Maintain purchasing, receiving, and food storage standards. Ensure all kitchen equipment is properly maintained with minimal breakage.<br><br>Food Quality & Compliance<br><br> Ensure compliance with hygiene, sanitation, and food safety regulations. Verify the quality of raw and cooked food products to meet established standards. Maintain high standards of food presentation, flavor, and overall quality. Ensure adherence to all applicable laws, regulations, and company policies.<br><br>Leadership & Team Management<br><br> Supervise and coordinate kitchen staff engaged in food preparation. Lead shifts, actively participating in food preparation and execution. Promote productivity, discipline, and high morale among team members. Communicate expectations clearly and ensure team understanding of roles and responsibilities. Foster a culture of trust, respect, and collaboration within the team. Act as a role model by demonstrating professionalism, integrity, and leadership. Build strong working relationships and maintain open communication across all levels.<br><br>Financial & Business Awareness<br><br> Support sound financial decision-making and operational efficiency. Contribute to maintaining profitability through effective cost control and productivity management.<br><br>HR & Training<br><br> Ensure continuous training and development of all team members. Identify and nurture talent within the team. Participate in recruitment processes and coordinate with HR. Ensure timely completion of probation reviews, appraisals, and documentation. Promote a positive and engaging team culture at all times.<br><br>Health & Safety<br><br> Maintain the highest standards of cleanliness, hygiene, and sanitation in the kitchen. Ensure compliance with health and safety legislation and food hygiene standards.

Operational Management<br><br> Coordinate with the Executive Chef to ensure all reports, schedules, standard recipes, menus, food presentation photos, and correspondence are completed accurately and on time. Maintain restaurant operations within targeted food cost percentages while meeting guest expectations. Manage daily kitchen shift operations in compliance with all Food & Beverage policies, standards, and procedures. Estimate weekly production needs and communicate daily requirements to kitchen staff. Monitor and control food costs in line with management objectives. Oversee purchasing activities and ensure supply chain management meets company standards. Participate in and supervise monthly inventory processes alongside the restaurant manager. Maintain purchasing, receiving, and food storage standards. Ensure all kitchen equipment is properly maintained with minimal breakage.<br><br>Food Quality & Compliance<br><br> Ensure compliance with hygiene, sanitation, and food safety regulations. Verify the quality of raw and cooked food products to meet established standards. Maintain high standards of food presentation, flavor, and overall quality. Ensure adherence to all applicable laws, regulations, and company policies.<br><br>Leadership & Team Management<br><br> Supervise and coordinate kitchen staff engaged in food preparation. Lead shifts, actively participating in food preparation and execution. Promote productivity, discipline, and high morale among team members. Communicate expectations clearly and ensure team understanding of roles and responsibilities. Foster a culture of trust, respect, and collaboration within the team. Act as a role model by demonstrating professionalism, integrity, and leadership. Build strong working relationships and maintain open communication across all levels.<br><br>Financial & Business Awareness<br><br> Support sound financial decision-making and operational efficiency. Contribute to maintaining profitability through effective cost control and productivity management.<br><br>HR & Training<br><br> Ensure continuous training and development of all team members. Identify and nurture talent within the team. Participate in recruitment processes and coordinate with HR. Ensure timely completion of probation reviews, appraisals, and documentation. Promote a positive and engaging team culture at all times.<br><br>Health & Safety<br><br> Maintain the highest standards of cleanliness, hygiene, and sanitation in the kitchen. Ensure compliance with health and safety legislation and food hygiene standards.

Operational Management<br><br> Coordinate with the Executive Chef to ensure all reports, schedules, standard recipes, menus, food presentation photos, and correspondence are completed accurately and on time. Maintain restaurant operations within targeted food cost percentages while meeting guest expectations. Manage daily kitchen shift operations in compliance with all Food & Beverage policies, standards, and procedures. Estimate weekly production needs and communicate daily requirements to kitchen staff. Monitor and control food costs in line with management objectives. Oversee purchasing activities and ensure supply chain management meets company standards. Participate in and supervise monthly inventory processes alongside the restaurant manager. Maintain purchasing, receiving, and food storage standards. Ensure all kitchen equipment is properly maintained with minimal breakage.<br><br>Food Quality & Compliance<br><br> Ensure compliance with hygiene, sanitation, and food safety regulations. Verify the quality of raw and cooked food products to meet established standards. Maintain high standards of food presentation, flavor, and overall quality. Ensure adherence to all applicable laws, regulations, and company policies.<br><br>Leadership & Team Management<br><br> Supervise and coordinate kitchen staff engaged in food preparation. Lead shifts, actively participating in food preparation and execution. Promote productivity, discipline, and high morale among team members. Communicate expectations clearly and ensure team understanding of roles and responsibilities. Foster a culture of trust, respect, and collaboration within the team. Act as a role model by demonstrating professionalism, integrity, and leadership. Build strong working relationships and maintain open communication across all levels.<br><br>Financial & Business Awareness<br><br> Support sound financial decision-making and operational efficiency. Contribute to maintaining profitability through effective cost control and productivity management.<br><br>HR & Training<br><br> Ensure continuous training and development of all team members. Identify and nurture talent within the team. Participate in recruitment processes and coordinate with HR. Ensure timely completion of probation reviews, appraisals, and documentation. Promote a positive and engaging team culture at all times.<br><br>Health & Safety<br><br> Maintain the highest standards of cleanliness, hygiene, and sanitation in the kitchen. Ensure compliance with health and safety legislation and food hygiene standards.

Operational Management<br><br> Coordinate with the Executive Chef to ensure all reports, schedules, standard recipes, menus, food presentation photos, and correspondence are completed accurately and on time. Maintain restaurant operations within targeted food cost percentages while meeting guest expectations. Manage daily kitchen shift operations in compliance with all Food & Beverage policies, standards, and procedures. Estimate weekly production needs and communicate daily requirements to kitchen staff. Monitor and control food costs in line with management objectives. Oversee purchasing activities and ensure supply chain management meets company standards. Participate in and supervise monthly inventory processes alongside the restaurant manager. Maintain purchasing, receiving, and food storage standards. Ensure all kitchen equipment is properly maintained with minimal breakage.<br><br>Food Quality & Compliance<br><br> Ensure compliance with hygiene, sanitation, and food safety regulations. Verify the quality of raw and cooked food products to meet established standards. Maintain high standards of food presentation, flavor, and overall quality. Ensure adherence to all applicable laws, regulations, and company policies.<br><br>Leadership & Team Management<br><br> Supervise and coordinate kitchen staff engaged in food preparation. Lead shifts, actively participating in food preparation and execution. Promote productivity, discipline, and high morale among team members. Communicate expectations clearly and ensure team understanding of roles and responsibilities. Foster a culture of trust, respect, and collaboration within the team. Act as a role model by demonstrating professionalism, integrity, and leadership. Build strong working relationships and maintain open communication across all levels.<br><br>Financial & Business Awareness<br><br> Support sound financial decision-making and operational efficiency. Contribute to maintaining profitability through effective cost control and productivity management.<br><br>HR & Training<br><br> Ensure continuous training and development of all team members. Identify and nurture talent within the team. Participate in recruitment processes and coordinate with HR. Ensure timely completion of probation reviews, appraisals, and documentation. Promote a positive and engaging team culture at all times.<br><br>Health & Safety<br><br> Maintain the highest standards of cleanliness, hygiene, and sanitation in the kitchen. Ensure compliance with health and safety legislation and food hygiene standards.

Additional Information<br><br>Job Number 26093136<br><br>Job Category Food and Beverage & Culinary<br><br>Location The Pearl Island, Doha, Qatar, Qatar, 14875VIEW ON MAP<br><br>Schedule Full Time<br><br>Located Remotely? N<br><br>Position Type Non-Management<br><br>Position Summary<br><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 & 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><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><br>Preferred Qualification<br><br>Education: Technical, Trade, or Vocational School Degree.<br><br>Related Work Experience: At least 3 years of related work experience.<br><br>Supervisory Experience: No supervisory experience.<br><br>License or Certification: None<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>กลุ่มโรงแรมและรีสอร์ท St. Regis ผสมผสานความหรูหราเหนือกาลเวลาเข้ากับจิตวิญญาณระดับแนวหน้า มุ่งมั่นที่จะมอบประสบการณ์อันดีเยี่ยมในโรงแรมและรีสอร์ทหรูกว่า 50 แห่งในทำเลที่ดีที่สุดทั่วโลก โรงแรม St. Regis เริ่มต้นจากการเปิดตัวในนิวยอร์กโดย John Jacob Astor IV ในช่วงต้นของศตวรรษที่ 20 แบรนด์ของเรายังคงมุ่งมั่นที่จะให้บริการในระดับที่เหนือความคาดหมายและแบบเฉพาะตัวที่ตอบสนองความต้องการของผู้เข้าพักทุกคน ทีมผู้ให้บริการที่พักที่เหนือระดับซึ่งผสมผสานความหรูหราแบบคลาสสิกเข้ากับความทันสมัย ตลอดจนบริการบัตเลอร์อันเป็นเอกลักษณ์ของเรา เราขอเชิญคุณให้สำรวจตำแหน่งงานที่ St. Regis การร่วมงานกับ St. Regis หมายถึงการได้ร่วมงานกับแบรนด์โรงแรมในเครือ Marriott International ซึ่งเป็น ที่ที่คุณจะทำงานได้อย่างสุดความสามารถและเต็มศักยภาพ เริ่มต้น เป้าหมายของคุณ เป็นส่วนหนึ่ง ของทีมงานระดับโลกที่มีความเป็นเลิศ และเป็น ตัวคุณในเวอร์ชันที่ดีที่สุด

<h2 class=\"h5\">وصف الوظيفة</h2> <div class=\"t-break\" data-jb-field=\"description\"> <br>وصف الشركة<br><br><p><strong>La Cigale Hotel Managed by Accor</strong> هو فندق فخم من فئة الخمس نجوم يقع في المركز الحيوي لدوحة، قطر. يُعترف به كمعلم بارز للمسافرين من رجال الأعمال والترفيه، حيث يوفر الفندق 225 غرفة وجناحًا أنيقة ومجهزة بشكل رائع، و9 منافذ للطعام والترفيه استثنائية بما فيها مكانان للحياة الليلية ومساحات جلوس خارجية، وقاعتان رقص حديثتان، وصالة ألعاب رياضية بمساحة 490 متر مربع، ومسبح داخلي بطول 20 متر، وسبا فخم بخدمات كاملة. مصمم كملاذ حضري، يمزج لا سيجال بين الرُقي المعاصر والضيافة العالمية. يقع conveniently في وسط الدوحة، على بُعد دقيقتين فقط سيرًا من محطة ميترو السد و30 دقيقة من مطار حمد الدولي، مما يوفر وصولاً سهلاً إلى مراكز الأعمال والثقافة في المدينة. كجزء من <strong>Accor</strong>، الرائد العالمي في الضيافة، تلتزم لا سيجال هوتل بتقديم تجارب ضيف متميزة مع تعزيز بيئة شاملة وتعاونية للنهوض بالفريق.</p><br><p><strong>ما الذي تحصل عليه:</strong></p><br><ul><li>بطاقة مميزات الموظف توفر خصومات على الأسعار في فنادق Accor حول العالم لك ولعائلتك</li><li>برامج تعلم من خلال أكاديمياتنا مصممة لتنمية مهاراتك</li><li>القدرة على إحداث فرق من خلال أنشطة المسؤولية الاجتماعية للشركات</li><li>فرص تطوير وظيفي وفرص ترقية على المستويين الوطني والدولي.</li></ul><p><strong>لماذا العمل لدى Accor؟</strong></p><br><ul><li>نحن أكثر من مجرد شركة رائدة على مستوى العالم. نرحب بك كما أنت، ويمكنك العثور على وظيفة وعلامة تجارية تتناسب مع شخصيتك. ندعمك للنمو والتعلم كل يوم، ونتأكد من أن العمل يمنح حياتك هدفًا، حتى أثناء رحلتك معنا، يمكنك مواصلة استكشاف إمكانات Accor غير المحدودة.<br>بإنضمامك إلى Accor، كل فصل من قصتك لك لتكتبه، ومعًا يمكننا تخيل ضيافة الغد. اكتشف الحياة التي تنتظرك في Accor، زوروا&nbsp;&nbsp;https://careers.accor.com/</li></ul><p>افعل ما تحب، اعتنِ بالعالم، تجرأ على تحدّي الوضع القائم!&nbsp;<strong>#BELIMITLESS</strong></p><br><br>الوصف الوظيفي<br><br><ul><li><p>إعداد وطهي وتقديم أطباق عالية الجودة بما يتماشى مع معايير فندق خمس نجوم.</p><br></li><li><p>إدارة قسم مطبخ محدد (ساخن، بارد، شواء، مخبوزات، أو جزارية).</p><br></li><li><p>التأكد من وجود mise en place جاهز دائمًا للخدمة à la carte وبوفيه.</p><br></li><li><p>الحفاظ على الاتساق في مذاق الطعام وتقديمه والتحكم بالحصة.</p><br></li><li><p>اتباع وصفات الفندق وSOPs لضمان الاتساق عبر جميع المنافذ.</p><br></li><li><p>التنسيق مع الشيف المساعد والطباخ التنفيذي للعمليات اليومية.</p><br></li><li><p>التزم بمعايير النظافة والسلامة الغذائية وفقًا للوائح البلدية في قطر (HACCP).</p><br></li><li><p>مراقبة المخزون وتقليل الهدر والمساعدة في التحكم في الجرد.</p><br></li><li><p>تدريب وإرشاد ومراقبة طهاة المساعدين في المهام اليومية.</p><br></li><li><p>التأكد من صيانة جميع معدات المطبخ والإبلاغ عن الأعطال فورًا.</p><br></li><li><p>المساعدة في إنشاء عناصر القائمة والعروض الموسمية والترويج إذا طُلب ذلك.</p><br></li><li><p>الحفاظ على مساحة عمل نظيفة ومنظمة ومعقمة في جميع الأوقات.</p><br></li><li><p>دعم عمليات الولائم والفعاليات واسعة النطاق حسب متطلبات الفندق.</p><br></li><li><p>الالتزام بسياسات الفندق ومعايير التجميل وإجراءات التشغيل.</p><br></li></ul><br>المؤهلات<br><br><ul><li><p>دبلوم أو شهادة في الفن الطبخ أو بكالوريوس في الضيافة.</p><br></li><li><p>يفضّل شهادة HACCP أو سلامة الغذاء.</p><br></li><li><p>3–5 سنوات من الخبرة في الطبخ في فنادق راقية أو من فئة خمس نجوم.</p><br></li><li><p>معرفة قوية بتقنيات الطهي ومعايير المأكولات الدولية.</p><br></li><li><p>القدرة على العمل تحت الضغط والتعامل مع فترات الخدمة المزدحمة.</p><br></li><li><p>مهارات تواصل قوية والقدرة على العمل كجزء من فريق.</p><br></li><li><p>إدارة الوقت والقدرة على تعدد المهام.</p><br></li></ul><br>معلومات إضافية<br><br><p><strong>التزامنا بالتنوع والإدماج:</strong></p><br><p>نحن شركة شاملة وطموحنا هو جذب وتوظيف وترقية مواهب من خلفيات متنوعة.<br>&nbsp;</p><br> </div>

Radisson Hotel Group is one of the world's largest hotel groups with ten distinctive hotel brands, and more than 1,460 hotels in operation and under development in 95+ countries. The Group’s overarching brand promise is Every Moment Matters with a signature Yes I Can! service ethos.<br><br><br><br>People are at the core of our business success and future. Our people are true Moment Makers and together we bring the culture, spirit, environment and opportunities that empower you to be your best, every day, everywhere, every time. Together, we make Every Moment Matter.<br><br><br><br>Job Description<br><br>Assist in directing and overseeing all operations of the pastry kitchen. Ensure the production of high-quality desserts, pastries, and baked goods while maintaining strict cost control, food safety, and efficiency. Assume responsibility for the pastry section in the absence of the Sous Chef.<br><br>Key Responsibilities<br><br>Supervise Pastry Chefs de Partie and kitchen staff; run daily briefings regarding functions, dessert specials, and menu ingredients. Oversee the preparation, presentation, and portion size of all dessert and pastry items before they reach the pass. Establish store requisitions, coordinate stock pick-ups, enforce strict rotation of mise-en-place, and participate in monthly stock-taking. Monitor food cost margins by keeping tight control on wastage and ensuring no food leaves the kitchen without a formal captain order. Enforce Radisson Blu and HACCP standards for food processing, storage room hygiene, personal grooming, and general kitchen cleanliness. Work efficiently with a "Yes I Can!" attitude and assist other kitchen sections when operational needs arise. <br><br>Qualifications<br><br>Experience: Proven experience in a 5 star hotel pastry kitchen, ideally as a Senior Pastry Chef de Partie or Junior Sous Chef. Strong foundational knowledge of pastry arts, baking, dessert styling, and recipe execution. Certified in HACCP or equivalent international food safety and hygiene regulations. Ability to train, motivate, and supervise a team, demonstrating strong communication skills between kitchen production and service staff. Familiarity with kitchen safety, first aid, fire, and evacuation procedures. High energy, quality-driven, and aligned with corporate responsible business ethics and service concepts. <br><br>Additional Information<br><br>Why Join Radisson Hotel Group? <br><br>Live the Magic of Hospitality - Be part of a team that creates exceptional experiences and memorable moments every day. Let your Yes I Can! spirit shine as you bring hospitality to life. <br><br>Build a Great Career - No matter your background or experience, we invest in your growth, learning, and career development—helping you reach your full potential. <br><br>Experience the Team Spirit - Join a workplace that’s inclusive, fun, and meaningful. We celebrate diversity, support one another and foster a sense of belonging through our Employee Resource Groups and inclusion initiatives. <br><br>Lead with Your Ambition - Your ideas, passion and drive matter! We empower you to make a difference—in hospitality, your community and beyond. <br><br>Enjoy Global & Local Perks - No matter where you’re located, you’ll enjoy exclusive global benefits - like special hotel rates for you and your loved ones at our hotels worldwide. Plus, you’ll have access to local perks and rewards tailored to your country, making your experience even more rewarding! <br><br>Join us in shaping the future of hospitality! If you’re ready to bring your talent, energy, and passion, we’d love to hear from you. <br><br>Apply now and let’s make every moment matter. <br><br>We welcome applicants from all backgrounds, abilities, and experiences. If you need any adjustments during the application process, please let us know.

Company Description<br><br>Radisson Hotel Group is one of the world's largest hotel groups with ten distinctive hotel brands, and more than 1,460 hotels in operation and under development in 95+ countries. The Group’s overarching brand promise is Every Moment Matters with a signature Yes I Can! service ethos.<br><br>People are at the core of our business success and future. Our people are true Moment Makers and together we bring the culture, spirit, environment and opportunities that empower you to be your best, every day, everywhere, every time. Together, we make Every Moment Matter.<br><br>Job Description<br><br>Assist in directing and overseeing all operations of the pastry kitchen. Ensure the production of high-quality desserts, pastries, and baked goods while maintaining strict cost control, food safety, and efficiency. Assume responsibility for the pastry section in the absence of the Sous Chef.<br><br>Key Responsibilities<br><br>Supervise Pastry Chefs de Partie and kitchen staff; run daily briefings regarding functions, dessert specials, and menu ingredients. Oversee the preparation, presentation, and portion size of all dessert and pastry items before they reach the pass. Establish store requisitions, coordinate stock pick-ups, enforce strict rotation of mise-en-place, and participate in monthly stock-taking. Monitor food cost margins by keeping tight control on wastage and ensuring no food leaves the kitchen without a formal captain order. Enforce Radisson Blu and HACCP standards for food processing, storage room hygiene, personal grooming, and general kitchen cleanliness. Work efficiently with a "Yes I Can!" attitude and assist other kitchen sections when operational needs arise.<br><br>Qualifications<br><br>Experience: Proven experience in a 5 star hotel pastry kitchen, ideally as a Senior Pastry Chef de Partie or Junior Sous Chef. Strong foundational knowledge of pastry arts, baking, dessert styling, and recipe execution. Certified in HACCP or equivalent international food safety and hygiene regulations. Ability to train, motivate, and supervise a team, demonstrating strong communication skills between kitchen production and service staff. Familiarity with kitchen safety, first aid, fire, and evacuation procedures. High energy, quality-driven, and aligned with corporate responsible business ethics and service concepts.<br><br>Additional Information<br><br>Why Join Radisson Hotel Group?<br><br>Live the Magic of Hospitality - Be part of a team that creates exceptional experiences and memorable moments every day. Let your Yes I Can! spirit shine as you bring hospitality to life.<br><br>Build a Great Career - No matter your background or experience, we invest in your growth, learning, and career development—helping you reach your full potential.<br><br>Experience the Team Spirit - Join a workplace that’s inclusive, fun, and meaningful. We celebrate diversity, support one another and foster a sense of belonging through our Employee Resource Groups and inclusion initiatives.<br><br>Lead with Your Ambition - Your ideas, passion and drive matter! We empower you to make a difference—in hospitality, your community and beyond.<br><br>Enjoy Global & Local Perks - No matter where you’re located, you’ll enjoy exclusive global benefits - like special hotel rates for you and your loved ones at our hotels worldwide. Plus, you’ll have access to local perks and rewards tailored to your country, making your experience even more rewarding!<br><br>Join us in shaping the future of hospitality! If you’re ready to bring your talent, energy, and passion, we’d love to hear from you.<br><br>Apply now and let’s make every moment matter.<br><br>We welcome applicants from all backgrounds, abilities, and experiences. If you need any adjustments during the application process, please let us know.

Radisson Hotel Group is one of the world's largest hotel groups with ten distinctive hotel brands, and more than 1,460 hotels in operation and under development in 95+ countries. The Group’s overarching brand promise is Every Moment Matters with a signature Yes I Can! service ethos.<br><br><br><br>People are at the core of our business success and future. Our people are true Moment Makers and together we bring the culture, spirit, environment and opportunities that empower you to be your best, every day, everywhere, every time. Together, we make Every Moment Matter.<br><br><br><br>Job Description<br><br>Assist in directing and overseeing all operations of the pastry kitchen. Ensure the production of high-quality desserts, pastries, and baked goods while maintaining strict cost control, food safety, and efficiency. Assume responsibility for the pastry section in the absence of the Sous Chef.<br><br>Key Responsibilities<br><br>Supervise Pastry Chefs de Partie and kitchen staff; run daily briefings regarding functions, dessert specials, and menu ingredients. Oversee the preparation, presentation, and portion size of all dessert and pastry items before they reach the pass. Establish store requisitions, coordinate stock pick-ups, enforce strict rotation of mise-en-place, and participate in monthly stock-taking. Monitor food cost margins by keeping tight control on wastage and ensuring no food leaves the kitchen without a formal captain order. Enforce Radisson Blu and HACCP standards for food processing, storage room hygiene, personal grooming, and general kitchen cleanliness. Work efficiently with a "Yes I Can!" attitude and assist other kitchen sections when operational needs arise. <br><br>Qualifications<br><br>Experience: Proven experience in a 5 star hotel pastry kitchen, ideally as a Senior Pastry Chef de Partie or Junior Sous Chef. Strong foundational knowledge of pastry arts, baking, dessert styling, and recipe execution. Certified in HACCP or equivalent international food safety and hygiene regulations. Ability to train, motivate, and supervise a team, demonstrating strong communication skills between kitchen production and service staff. Familiarity with kitchen safety, first aid, fire, and evacuation procedures. High energy, quality-driven, and aligned with corporate responsible business ethics and service concepts. <br><br>Additional Information<br><br>Why Join Radisson Hotel Group? <br><br>Live the Magic of Hospitality - Be part of a team that creates exceptional experiences and memorable moments every day. Let your Yes I Can! spirit shine as you bring hospitality to life. <br><br>Build a Great Career - No matter your background or experience, we invest in your growth, learning, and career development—helping you reach your full potential. <br><br>Experience the Team Spirit - Join a workplace that’s inclusive, fun, and meaningful. We celebrate diversity, support one another and foster a sense of belonging through our Employee Resource Groups and inclusion initiatives. <br><br>Lead with Your Ambition - Your ideas, passion and drive matter! We empower you to make a difference—in hospitality, your community and beyond. <br><br>Enjoy Global & Local Perks - No matter where you’re located, you’ll enjoy exclusive global benefits - like special hotel rates for you and your loved ones at our hotels worldwide. Plus, you’ll have access to local perks and rewards tailored to your country, making your experience even more rewarding! <br><br>Join us in shaping the future of hospitality! If you’re ready to bring your talent, energy, and passion, we’d love to hear from you. <br><br>Apply now and let’s make every moment matter. <br><br>We welcome applicants from all backgrounds, abilities, and experiences. If you need any adjustments during the application process, please let us know.

Company Description<br><br>Radisson Hotel Group is one of the world's largest hotel groups with ten distinctive hotel brands, and more than 1,460 hotels in operation and under development in 95+ countries. The Group’s overarching brand promise is Every Moment Matters with a signature Yes I Can! service ethos.<br><br>People are at the core of our business success and future. Our people are true Moment Makers and together we bring the culture, spirit, environment and opportunities that empower you to be your best, every day, everywhere, every time. Together, we make Every Moment Matter.<br><br>Job Description<br><br>Assist in directing and overseeing all operations of the pastry kitchen. Ensure the production of high-quality desserts, pastries, and baked goods while maintaining strict cost control, food safety, and efficiency. Assume responsibility for the pastry section in the absence of the Sous Chef.<br><br>Key Responsibilities<br><br>Supervise Pastry Chefs de Partie and kitchen staff; run daily briefings regarding functions, dessert specials, and menu ingredients. Oversee the preparation, presentation, and portion size of all dessert and pastry items before they reach the pass. Establish store requisitions, coordinate stock pick-ups, enforce strict rotation of mise-en-place, and participate in monthly stock-taking. Monitor food cost margins by keeping tight control on wastage and ensuring no food leaves the kitchen without a formal captain order. Enforce Radisson Blu and HACCP standards for food processing, storage room hygiene, personal grooming, and general kitchen cleanliness. Work efficiently with a "Yes I Can!" attitude and assist other kitchen sections when operational needs arise.<br><br>Qualifications<br><br>Experience: Proven experience in a 5 star hotel pastry kitchen, ideally as a Senior Pastry Chef de Partie or Junior Sous Chef. Strong foundational knowledge of pastry arts, baking, dessert styling, and recipe execution. Certified in HACCP or equivalent international food safety and hygiene regulations. Ability to train, motivate, and supervise a team, demonstrating strong communication skills between kitchen production and service staff. Familiarity with kitchen safety, first aid, fire, and evacuation procedures. High energy, quality-driven, and aligned with corporate responsible business ethics and service concepts.<br><br>Additional Information<br><br>Why Join Radisson Hotel Group?<br><br>Live the Magic of Hospitality - Be part of a team that creates exceptional experiences and memorable moments every day. Let your Yes I Can! spirit shine as you bring hospitality to life.<br><br>Build a Great Career - No matter your background or experience, we invest in your growth, learning, and career development—helping you reach your full potential.<br><br>Experience the Team Spirit - Join a workplace that’s inclusive, fun, and meaningful. We celebrate diversity, support one another and foster a sense of belonging through our Employee Resource Groups and inclusion initiatives.<br><br>Lead with Your Ambition - Your ideas, passion and drive matter! We empower you to make a difference—in hospitality, your community and beyond.<br><br>Enjoy Global & Local Perks - No matter where you’re located, you’ll enjoy exclusive global benefits - like special hotel rates for you and your loved ones at our hotels worldwide. Plus, you’ll have access to local perks and rewards tailored to your country, making your experience even more rewarding!<br><br>Join us in shaping the future of hospitality! If you’re ready to bring your talent, energy, and passion, we’d love to hear from you.<br><br>Apply now and let’s make every moment matter.<br><br>We welcome applicants from all backgrounds, abilities, and experiences. If you need any adjustments during the application process, please let us know.

<section><p class="heading jdMain">وصف الوظيفة</p><p class="heading">الأدوار والمسؤوليات</p><div class="paragraph"><p>تحضير جميع الأطعمة المحتملة الخطورة عند الحرارة الصحيحة وفقاً لإرشادات HACCP وبروتوكولات سلامة الغذاء</p><p>المساعدة في تحضير المكونات وترتيبات المطبخ للمواقع تحت إشراف طاقم الطهي الأول</p><p>ضمان جودة جميع أقسام الطعام وإبلاغ الإدارة فوراً إذا لم يلبِ أي منتج المواصفات المحددة</p><p>الالتزام الصارم بأنظمة سلامة الغذاء وإدارة الجودة المطبقة في المنشأة</p><p>تشغيل معدات وأدوات المطبخ بأمان وكفاءة، مع تعلم استخدام المعدات المتخصصة حسب الحاجة</p><p>الحفاظ على مكان عمل نظيف ومنظم ونظيف صحياً والمساهمة في معايير النظافة العامة للمطبخ</p><p>الإبلاغ عن أي فشل في المعدات أو مشكلات الصيانة إلى القسم المناسب في الوقت المناسب</p><p>التعاون بشكل فعال مع أعضاء فريق المطبخ لتعزيز الكفاءة والمجاملة وبيئة عمل إيجابية</p><p>عرض سلوك مهني وموقف إيجابي في جميع الأوقات، ممثلاً منظمتنا بفخر</p><p>المشاركة بنشاط في برامج التدريب والتطوير الموصى بها من الإدارة</p><p>الامتثال لجميع سياسات الشركة، أنظمة الفندق، والطلبات المعقولة من الإدارة</p><p>تنفيذ ممارسات توفير الطاقة وإجراءات إدارة النفايات بشكل صحيح لتقليل الأثر البيئي</p><p>مساعدة مدير المهمة في مهام إضافية كما هو مكلف</p><p>تنفيذ جميع الواجبات الأخرى كما يوجهها إدارة المطبخ</p></div></section><section><p class="heading">الملف المطلوب للمرشح</p><p class="paragraph"></p><ul><li>1-3 سنوات من الخبرة كطباخ مساعد، ويفضل في فندق، مطبخ الولائم، أو بيئة catering ذات حجم كبير. بعض الفنادق الفاخرة تفضل خبرة لا تقل عن 3 سنوات.</li><li>معرفة أساسية بتحضير الطعام وتقنيات الطهي والضبط بالحصة وتقديم العرض.</li><li>فهم واضح لسلامة الغذاء والنظافة ومبادئ HACCP.</li><li>القدرة على إعداد وطهي الطعام وفق الوصفات والمعايير الجودة.</li><li>خبرة العمل في عمليات الولائم سريعة الإيقاع، بما في ذلك تحضير فعاليات كبيرة الحجم، ميزة.</li><li>مهارات سكين جيدة ومعرفة بمعدات المطبخ.</li><li>مهارات عمل جماعي واتصال قوية.</li><li>القدرة على العمل تحت الضغط، وتعدد المهام، والحفاظ على التنظيم خلال فترات الخدمة المزدحمة.</li><li>الرغبة في العمل بنوافذ ورديات مرنة، بما في ذلك المساء والويكند والعطل.</li><li>اللياقة البدنية للوقوف لساعات طويلة ورفع المستلزمات المطبخية حسب الحاجة.</li></ul><p></p></section>

Radisson Hotel Group is one of the world's largest hotel groups with ten distinctive hotel brands, and more than 1,460 hotels in operation and under development in 95+ countries. The Group’s overarching brand promise is Every Moment Matters with a signature Yes I Can! service ethos.<br><br><br><br>People are at the core of our business success and future. Our people are true Moment Makers and together we bring the culture, spirit, environment and opportunities that empower you to be your best, every day, everywhere, every time. Together, we make Every Moment Matter.<br><br><br><br>Job Description<br><br>Oversees and coordinates the overall kitchen operations and food production across all hotel restaurants and outlets, including Chinese, Japanese, Fine Dining, All-Day Dining, and Indian restaurants. Ensures consistent food quality, taste, portion control, presentation, plating, hygiene, and culinary standards across all outlets. Works closely with Sous Chefs, Chefs de Partie, and culinary teams to ensure smooth daily operations and timely food preparation and service. Supervises food tasting, food presentation, menu execution, plating standards, and food sampling across all restaurants. Ensures each restaurant maintains its specific culinary concept, menu standards, presentation style, and Radisson Blu brand guidelines. Monitors and controls food cost, wastage, portion sizes, requisitions, and overall kitchen profitability. Ensures correct ordering procedures are followed and that all food requisitions and orders are properly authorized. Controls the receiving of food and other products in coordination with the Receiving Department, ensuring correct quantity, quality, freshness, and specifications. Monitors food storage areas, stock rotation, expiry dates, and hygiene standards to prevent spoilage and unnecessary losses. Conducts monthly stocktaking in coordination with the Cost Control Department and maintains accurate inventory control. Ensures all kitchen staff comply with food safety, hygiene, health, fire, and safety regulations and procedures. Maintains high standards of cleanliness and sanitation in all kitchens, preparation areas, equipment, and storage facilities. Coordinates closely with Restaurant Operations and Service teams to ensure effective communication, smooth service, and guest satisfaction. Supports the Executive Chef in menu planning, recipe development, preparation procedures, quality improvements, and maintaining culinary standards. Supervises staffing, employee performance, training, orientation, and development across the assigned outlets and recommends promotions or transfers as appropriate. Coordinates banquet food production and works closely with the Butchery, Pastry, and other culinary sections to ensure operational efficiency. Conducts regular pre-opening checks with Sous Chefs to ensure all food items, mise-en-place, equipment, and decorations are properly prepared. Assists the Executive Chef with budgetary, payroll, purchasing, and operational expense control to maximize efficiency and profitability. Maintains strong professional relationships with suppliers while ensuring high standards of product quality, freshness, and value. Maintains the highest standards of personal appearance, hygiene, conduct, professionalism, and adherence to Radisson Hotel Group Responsible Business ethics. <br><br><br><br>Qualifications<br><br>Minimum 5–7 years of culinary experience, with at least 2–3 years in a Sous Chef or senior culinary management position within a 5-star hotel or luxury hospitality environment. Proven experience in overseeing multiple restaurant outlets, preferably including Chinese, Japanese, Fine Dining, All-Day Dining, and Indian cuisine. Strong knowledge of international cuisine, culinary techniques, food presentation, plating, and menu execution. Demonstrated ability to lead and manage large, multicultural culinary teams. Strong knowledge of HACCP, food safety, hygiene, and health & safety standards. Excellent understanding of food cost control, portion control, wastage management, inventory, and stock control. Experience in menu planning, recipe development, food tasting, and maintaining consistent culinary standards. Strong leadership, communication, organizational, and problem-solving skills. Ability to work effectively under pressure in a high-volume, luxury hotel environment. Experience in banquet operations, events, VIP functions, and high-profile culinary requirements is highly desirable. Strong knowledge of kitchen operations, purchasing, receiving, storage, and supplier quality control. Ability to work closely with Front Office, Food & Beverage, Restaurant Operations, and other hotel departments. Strong commitment to guest satisfaction and maintaining five-star service standards. Proficiency in English communication; additional languages are an advantage. Culinary qualification from a recognized hotel management or culinary institute is preferred. Strong knowledge of Radisson Hotel Group standards and luxury hospitality practices is an advantage. Must demonstrate professional appearance, leadership presence, integrity, and a passion for culinary excellence. <br><br><br><br>Additional Information<br><br>Why Join Radisson Hotel Group? <br><br>Live the Magic of Hospitality - Be part of a team that creates exceptional experiences and memorable moments every day. Let your Yes I Can! spirit shine as you bring hospitality to life. <br><br>Build a Great Career - No matter your background or experience, we invest in your growth, learning, and career development—helping you reach your full potential. <br><br>Experience the Team Spirit - Join a workplace that’s inclusive, fun, and meaningful. We celebrate diversity, support one another and foster a sense of belonging through our Employee Resource Groups and inclusion initiatives. <br><br>Lead with Your Ambition - Your ideas, passion and drive matter! We empower you to make a difference—in hospitality, your community and beyond. <br><br>Enjoy Global & Local Perks - No matter where you’re located, you’ll enjoy exclusive global benefits - like special hotel rates for you and your loved ones at our hotels worldwide. Plus, you’ll have access to local perks and rewards tailored to your country, making your experience even more rewarding! <br><br>Join us in shaping the future of hospitality! If you’re ready to bring your talent, energy, and passion, we’d love to hear from you. <br><br>Apply now and let’s make every moment matter. <br><br>We welcome applicants from all backgrounds, abilities, and experiences. If you need any adjustments during the application process, please let us know.

Additional Information<br><br>Job Number 26085698<br><br>Job Category Food and Beverage & Culinary<br><br>Location 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>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><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> 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. Supervises kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. Maintains food preparation handling and correct storage standards. Recognizes superior quality products, presentations and flavor. Plans and manages food quantities and plating requirements for the food operation (e.g., restaurant, banquet, pastry shop). Communications production needs to key personnel. Produces production prep list. Assists in developing daily and seasonal menu items. Ensures compliance with all applicable laws and regulations (e.g., HACCP, OSHA, ASI and Health Department). Assists in estimating daily restaurant production needs. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Checks the quality of raw and cooked food products to ensure that standards are met. Determines how food should be presented and creates decorative food displays.<br><br>Leading Kitchen Team<br><br> Supervises and coordinates activities of cooks and workers engaged in food preparation. Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. Leads shift teams while personally preparing food items and executing requests based on required specifications. Supervises and manages restaurant kitchen employees. Understanding employee positions well enough to perform duties in employees’ absence. Encourages and builds mutual trust, respect, and cooperation among team members. Serving as a role model to demonstrate appropriate behaviors. Ensuring and maintaining the productivity level of employees. Ensures employees are cross-trained to support successful daily operations. Ensures employees understand expectations and parameters. Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. Assumes duties of the Sous Chef in his/her absence. Assists Chef in daily line up and conducts in his/her absence.<br><br>Establishing and Maintaining Kitchen Goals<br><br> Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc. Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work. Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals. Effectively investigates, reports and follows-up on employee accidents. Knows and implements company safety standards.<br><br>Ensuring Exceptional Customer Service<br><br> 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. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Sets a positive example for guest relations. Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement. Empowers employees to provide excellent customer service. Handles guest problems and complaints. Interacts with guests to obtain feedback on product quality and service levels.<br><br>Managing and Conducting Human Resource Activities <br><br> Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes. Manages employee progressive discipline procedures. Participates in the employee performance appraisal process, providing feedback as needed. Uses all available on the job training tools for employees. Assists as needed in the interviewing and hiring of employee team members with appropriate skills.<br><br>Additional Responsibilities<br><br> 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.<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.

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>We are hiring skilled Snacks Makers for reputed restaurants and food production units in Qatar. The candidate will be responsible for preparing a variety of snacks while maintaining high standards of taste, quality, and hygiene.</p><p>Key Responsibilities</p><ul><li>Prepare a variety of snacks such as chips, cutlets, samosas, rolls, pakoras, mixtures, fried snacks, and other specialty snack items.</li><li>Ensure consistency in taste, texture, and presentation.</li><li>Handle frying, baking, and bulk snack production.</li><li>Maintain cleanliness and hygiene in the kitchen/work area.</li><li>Monitor oil quality and proper usage during frying.</li><li>Manage stock of raw materials and ingredients.</li><li>Follow standard recipes and preparation methods.</li><li>Work efficiently during peak hours and bulk orders.</li></ul></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><p>Minimum qualification: 10th Pass.</p><p>Minimum 2 years of experience as a Snacks Maker or Snacks Chef.</p><p>Gulf experience preferred but not mandatory.</p><p>Age: 22 - 30 years.</p><p>Experience in preparing a variety of snacks and fried food items.</p><p>Knowledge of snack preparation techniques, frying methods, and food production processes.</p><p>Understanding of hygiene and food safety standards.</p><p>Ability to work in a fast-paced kitchen environment.</p><p>Strong attention to quality and detail.</p><p></p></section>

<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 Pastry Chef is responsible to bake various desserts in a kitchen within the restaurant and create pastries, cookies, and other baked goods, develop new and unique recipes to feature on the menu, and keep stock of the kitchen's inventory.</p><br> <br><br><u><b>Job Responsibilities 1</b></u> <br><p>Prepare a wide variety of goods such as cakes, cookies, pies, bread, etc. following traditional and modern</p><br> <p>recipes with high standards.</p><br> <p>Create new and exciting desserts to renew our menus and engage the interest of customers.</p><br> <p>Decorate pastries using different icings, toppings, etc. to ensure the presentation will be beautiful and exciting.</p><br> <p>Monitor stocks for baking ingredients such as flour, sugar, etc., and make appropriate orders within budget.</p><br> <p>Check the quality of material and condition of equipment and devices used for cooking.</p><br> <p>Identify staffing needs and help recruit and train personnel.</p><br> <p>Maintain a lean and orderly cooking station and adhere to health and safety standards.</p><br> <p>Promote high efficiency, courtesy, and high standards of social skill with confidence.</p><br> <p>Promote health professional relations at work.</p><br> <p>Develop new recipes for seasonal menus as per business demand.</p><br> <br><br><u><b>Job Responsibilities 2</b></u> <br><br><b>Additional Responsibilities 3</b> <br><br><u><b>Job Knowledge &amp; Skills</b></u> <br><p>Great attention to detail and creativity.</p><br> <p>Organizing and leadership skills</p><br> <p>In depth knowledge of sanitation principles, food preparation and baking techniques and</p><br> <p>nutrition</p><br> <p>Working knowledge of baking with ingredient limitations (pastries that are gluten free, sugarless etc.)</p><br> <br><br><u><b>Job Experience</b></u> <br><p>Minimum 5 year(s) working experience, 3 year(s) relevant working experience, 2 year (s) GCC is a plus</p><br><br><br><u><b>Competencies</b></u> <br>Resilience<br>Quality<br>Leadership<br>Culinary Arts Best Practices L2<br>Food Presentation L2<br>Baking and Pastry Arts L2<br>Agility<br>Food Safety and Sanitation L2<br>AI Fluency<br>Culinary Techniques L2<br><br><br><u><b>Education</b></u> <br>Certificate in Culinary Arts<br><br><br><br> </div>

Additional Information<br><br>Job Number 26097777<br><br>Job Category Food and Beverage & Culinary<br><br>Location Conference Centre Street, West Bay, Doha, Qatar, Qatar,VIEW ON MAP<br><br>Schedule Full Time<br><br>Located Remotely? N<br><br>Position Type Non-Management<br><br>Position Summary<br><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 & 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><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><br>Preferred Qualification<br><br>Education: Technical, Trade, or Vocational School Degree.<br><br>Related Work Experience: At least 3 years of related work experience.<br><br>Supervisory Experience: No supervisory experience.<br><br>License or Certification: None<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>กลุ่มโรงแรมแมริออทมุ่งมั่นที่จะยกระดับศิลปะแห่งการบริการ สร้างสรรค์สิ่งใหม่ๆ ในทุกโอกาส ในขณะเดียวกันก็รักษาความสะดวกสบายในแบบที่ทั่วโลกคุ้นเคย ในฐานะผู้ให้บริการของกลุ่มโรงแรมในเครือแมริออท คุณจะช่วยรักษาคำมั่นสัญญาที่ว่า "บริการที่ประทับใจตลอดเวลา" ด้วยการให้บริการที่ใส่ใจ จริงใจ และมองการณ์ไกลซึ่งสนับสนุนและต่อยอดจากความมีชีวิตชีวานี้ ด้วยชื่อที่สื่อถึงการให้บริการทั่วโลก เราภูมิใจให้การต้อนรับคุณสู่เส้นทางสายอาชีพกับโรงแรมในเครือแมริออท การร่วมงานกับกลุ่มโรงแรมแมริออท หมายถึงการได้ร่วมงานกับแบรนด์โรงแรมในเครือ Marriott International ซึ่งเป็ นที่ที่คุณจะทำงานได้อย่างสุดความสามารถและเต็มศักยภาพ เริ่มต้น เป้าหมายของคุณ เป็นส่วนหนึ่ง ของทีมงานระดับโลกที่มีความเป็นเลิศ และเป็น ตัวคุณในเวอร์ชันที่ดีที่สุด<br><br>JW Marriott เป็นโรงแรมหรูในเครือของ Marriott International และประกอบด้วยโรงแรมสวยงามมากกว่า 100 แห่งในเมืองท่องเที่ยวและสถานที่ตากอากาศที่โดดเด่นทั่วโลก JW ให้ความสำคัญกับพนักงานเป็นอันดับแรกเพราะเชื่อว่าถ้าคุณมีความสุขแล้ว ผู้เข้าพักของเราก็จะมีความสุขเช่นกัน พนักงานของ JW Marriott มีความมั่นใจ ความคิดสร้างสรรค์ ความจริงใจ ความเข้าอกเข้าใจ และสานต่อมรดกของแบรนด์และผู้ก่อตั้งบริษัทอย่าง J. Willard Marriott โรงแรมของเรามอบประสบการณ์การทำงานที่โดดเด่นไม่เหมือนใคร ซึ่งคุณจะได้เป็นส่วนหนึ่งของชุมชนและรู้สึกประทับใจกับมิตรภาพที่แท้จริงกับเพื่อนร่วมงานที่หลากหลาย JW สร้างโอกาสสำหรับการฝึกอบรม การพัฒนา การยอมรับ และที่สำคัญที่สุดคือสถานที่ที่ให้คุณทำตามความปรารถนาได้ในสภาพแวดล้อมที่หรูหรา โดยเน้นที่ความเป็นอยู่ที่ดีแบบองค์รวม การปฏิบัติต่อผู้เข้าพักอย่างดีเลิศนั้นเริ่มต้นด้วยการดูแลพนักงานของเรา นั่นคือ The JW Treatment™ เมื่อร่วมงานกับ JW Marriott หมายถึงการได้ร่วมงานกับแบรนด์โรงแรมในเครือ Marriott International ซึ่งเป็ นที่ที่คุณจะสามารถทำงานได้อย่างสุดความสามารถและเต็มศักยภาพ เริ่มต้น เป้าหมายของคุณ เป็นส่วนหนึ่ง ของทีมงานระดับโลกที่มีความเป็นเลิศ และเป็น ตัวคุณในเวอร์ชันที่ดีที่สุด

Job Description<br><br>Exceptional Hospitality Starts with You<br><br>Picture yourself brightening someone’s day. When you join our Hotels team, that’s exactly what you’ll do every time you come to work! As a Chef de Cuisine, you’re not just overseeing kitchen operations – you’re spreading the light and warmth of hospitality by delivering memorable experiences that make the stay for every guest.<br><br>Responsibilities<br><br>Here's what you'll do during a typical day:<br><br>Oversee daily culinary operations: Manage food preparation and production, ensuring consistency, quality, and adherence to cost controls to optimize profitability Develop and execute menus: Collaborate with the Executive Chef and Food & Beverage leadership to create and refine menus, incorporating seasonal ingredients and culinary trends Manage inventory and procurement: Oversee ordering, inventory control, and vendor relationships to maintain cost efficiency while ensuring high-quality ingredients Support financial performance: Participate in P&L reviews, manage food and labor costs, and implement strategies to improve operational efficiency and profitability Enhance guest experiences: Engage with guests and internal stakeholders, gather feedback, and support initiatives to elevate the dining experience Inspire and develop the team: Supervise and support team members, monitor performance, provide coaching, and foster a positive and productive work environment Uphold regulatory standards: Maintain compliance with health, safety, sanitation, and alcohol awareness regulations, ensuring the highest standards of guest and team member wellbeing<br><br>Qualifications<br><br>What It Takes to Make the Stay<br><br>At Hilton, Our Core Values Define What It Takes To Succeed Here And Guide The Qualities We Look For In Every Team Member<br><br>A passion for spreading the light and warmth of Hospitality. Acting with Integrity and always doing the right thing. Inspiring others through Leadership. A belief that Teamwork drives the best outcomes. A sense of Ownership and accountability. And a focus on the Now, bringing urgency and discipline to every moment, knowing it can make a lasting impact.<br><br>About Us<br><br>Join an Award-Winning Workplace Culture<br><br>At Hilton, we don’t just deliver exceptional experiences for our guests—we build an exceptional workplace for the Team Members who make it all possible. As a global leader in hospitality, we’ve welcomed more than 3 billion guests worldwide, all while staying true to our founding vision: to fill the earth with the light and warmth of hospitality.<br><br>Our award-winning culture has earned us repeated recognition on the World’s Best Workplaces list by Great Place to Work and Fortune. With our suite of world-class brands , and a company-wide commitment to providing the best stay for every guest, we’re setting new standards for the future of travel.<br><br>Whether you’re starting your career or exploring something new, Hilton supports your journey every step of the way. Come for the job, stay for the career—and help us make every stay a little more magical.<br><br>Curious about life at Hilton? Explore our Careers Blog to see why we’re more than a great place to stay—we’re a great place to work.

Job Description<br><br>Exceptional Hospitality Starts with You<br><br>Picture yourself brightening someone’s day. When you join our Hotels team, that’s exactly what you’ll do every time you come to work! As a Demi Chef de Partie, you’re not just overseeing the preparation of high-quality dishes – you’re spreading the light and warmth of hospitality by delivering memorable experiences that make the stay for every guest.<br><br>Responsibilities<br><br>Here's what you'll do during a typical day:<br><br>Prepare dishes: Season, cook, and test dishes according to standard recipes, ensuring consistency in taste and presentation Supervise the junior kitchen team: Oversee line cooks to ensure and provide support as needed in the absence of senior chefs to ensure smooth and efficient operations Maintain kitchen cleanliness: Keep all work areas clean, tidy, and free of cross-contamination Ensure food quality and storage compliance: Monitor ingredient quality, ensuring proper storage and stock rotation Uphold regulatory standards: Maintain compliance with health, safety, and sanitation regulations, ensuring the highest standards of guest and team member wellbeing ensuring the highest standards of guest and team member wellbeing Delight our guests: Assist with guest inquiries in a timely and efficient manner while ensuring a positive dining experience<br><br>Qualifications<br><br>What It Takes to Make the Stay<br><br>At Hilton, Our Core Values Define What It Takes To Succeed Here And Guide The Qualities We Look For In Every Team Member<br><br>A passion for spreading the light and warmth of Hospitality. Acting with Integrity and always doing the right thing. Inspiring others through Leadership. A belief that Teamwork drives the best outcomes. A sense of Ownership and accountability. And a focus on the Now, bringing urgency and discipline to every moment, knowing it can make a lasting impact.<br><br>About Us<br><br>Join an Award-Winning Workplace Culture<br><br>At Hilton, we don’t just deliver exceptional experiences for our guests—we build an exceptional workplace for the Team Members who make it all possible. As a global leader in hospitality, we’ve welcomed more than 3 billion guests worldwide, all while staying true to our founding vision: to fill the earth with the light and warmth of hospitality.<br><br>Our award-winning culture has earned us repeated recognition on the World’s Best Workplaces list by Great Place to Work and Fortune. With our suite of world-class brands , and a company-wide commitment to providing the best stay for every guest, we’re setting new standards for the future of travel.<br><br>Whether you’re starting your career or exploring something new, Hilton supports your journey every step of the way. Come for the job, stay for the career—and help us make every stay a little more magical.<br><br>Curious about life at Hilton? Explore our Careers Blog to see why we’re more than a great place to stay—we’re a great place to work.<br><br>About The Team<br><br>How We’ll Help You Thrive<br><br>Benefits<br><br>At Hilton, the hospitality we’re known for doesn’t end with our guests. We proudly invest in our Team Members’ wellbeing, supporting you through all of life’s moments. When you join Hilton, our exceptional care extends to you with unmatched perks and benefits, including*:<br><br>Incredible travel perks – Enjoy 110 nights of deeply discounted travel, with room rates as low as $40 USD/night at our world-class hotels through our Go Hilton travel program<br><br>Paid parental leave – Because family matters. We offer paid leave for eligible Team Members, including partners and adoptive parents<br><br>Crisis concierge – In times of loss, our Crisis Concierge offers a single, compassionate point of contact for both practical support and emotional care<br><br>Mental health resources – Your wellbeing comes first. Through our Care for All hub, we provide resources to help our Team Members to care for themselves and their loved ones. In many countries, eligible Team Members receive free counseling and support through our Employee Assistance Program (EAP).<br><br>Benefits availability may vary depending on Team Member’s location as well as terms and conditions of employment and are subject to the terms and conditions of each specific program/plan.