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We are looking for an experienced Pastry Chef to prepare a variety of desserts, pastries or other sweet goods with Gulf Experience is a must. Specialty; baking cakes & decorative cakes.

We are looking for an experienced Pastry Chef to prepare a variety of desserts, pastries or other sweet goods with Gulf Experience is a must. Specialty; baking cakes & decorative cakes.

We are looking for an experienced Pastry Chef to prepare a variety of desserts, pastries or other sweet goods with Gulf Experience is a must. Specialty; baking cakes & decorative cakes.

We are looking for an experienced Pastry Chef to prepare a variety of desserts, pastries or other sweet goods with Gulf Experience is a must. Specialty; baking cakes & decorative cakes.

We are looking for an experienced Pastry Chef to prepare a variety of desserts, pastries or other sweet goods with Gulf Experience is a must. Specialty; baking cakes & decorative cakes.

We are looking for an experienced Pastry Chef to prepare a variety of desserts, pastries or other sweet goods with Gulf Experience is a must. Specialty; baking cakes & decorative cakes.

<p>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. Key Responsibilities 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.</p><p><strong>Desired Candidate Profile</strong></p><p>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.</p>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p><strong>Job Summary</strong> The Cook – South Indian Cuisine is responsible for preparing authentic South Indian dishes while maintaining the highest standards of food quality, hygiene, presentation, and consistency. The role requires expertise in traditional South Indian recipes, efficient kitchen operations, and compliance with food safety standards. The cook should be capable of working in a fast-paced environment, supporting menu planning, minimizing food waste, and ensuring customer satisfaction.</p><br><p><strong>Duties &amp; Responsibilities :</strong></p><ul><li><p>Prepare a wide variety of authentic South Indian dishes, including breakfast, lunch, dinner, snacks, and special menu items.</p></li><li><p>Prepare vegetarian and non-vegetarian South Indian specialties as per menu requirements.</p></li><li><p>Ensure all food is prepared according to standardized recipes and portion-control guidelines.</p></li><li><p>Monitor food quality, taste, freshness, and presentation before serving.</p></li><li><p>Maintain high standards of cleanliness and hygiene in accordance with food safety regulations.</p></li><li><p>Maintain cleanliness of kitchen equipment, cooking utensils, and workstations.</p></li><li><p>Assist in menu planning and recommend seasonal or regional South Indian specialties.</p></li><li><p>Coordinate with kitchen supervisors regarding daily production requirements and inventory levels.</p></li><li><p>Comply with company policies, HACCP requirements, occupational health and safety standards, and client regulations.</p></li></ul></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><ul><li><p>Strong knowledge of authentic South Indian cuisine and regional cooking techniques.</p></li><li><p>Good understanding of spices, seasonings, and traditional South Indian ingredients.</p></li><li><p>Knowledge of food safety, HACCP, and hygiene standards.</p></li><li><p>Ability to work under pressure in high-volume kitchens.</p></li><li><p>Minimum 5 years of experience as a South Indian Cook in a restaurant, hotel, catering company, industrial kitchen, or institutional food service.</p></li></ul><p></p></section>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>We are hiring an experienced South Indian Cook for a reputed restaurant in Qatar. The ideal candidate should have strong expertise in preparing a variety of authentic South Indian dishes, especially dosas, idlis, vadas, chutneys, and sambar, while maintaining high standards of quality, hygiene, and presentation.</p><p><strong>Key Responsibilities:</strong></p><ul><li>Prepare and cook a wide range of South Indian dishes, including dosas, idlis, vadas, uttapams, and other breakfast items.</li><li>Prepare different varieties of dosas such as Plain Dosa, Masala Dosa, Mysore Masala Dosa, Ghee Roast, Rava Dosa, Onion Dosa, Cheese Dosa, Paper Roast, Set Dosa, and specialty dosas.</li><li>Prepare dosa batter and ensure consistency in taste, texture, and fermentation.</li><li>Prepare chutneys, sambar, and other South Indian accompaniments.</li><li>Maintain food quality, portion control, and presentation standards.</li><li>Ensure proper storage and handling of ingredients.</li><li>Maintain cleanliness and hygiene of the kitchen and cooking stations.</li><li>Monitor stock levels and report inventory requirements.</li><li>Follow food safety and sanitation standards at all times.</li><li>Assist in menu development and introduce new South Indian dishes when required.</li></ul></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><ul><li>Minimum 3+years of experience as a South Indian Cook, Dosa Master, or similar role.</li><li>Strong knowledge of South Indian cuisine, dosa preparation, batter fermentation, chutneys, and sambar.</li><li>Experience in restaurants, hotels, cafeterias, or catering establishments preferred.</li><li>Good understanding of food safety, hygiene, and kitchen operations.</li><li>Ability to work efficiently in a fast-paced environment and maintain quality during peak hours.</li><li>Indian nationality preferred.</li><li>Good teamwork, communication skills, and a passion for authentic South Indian cuisine.</li></ul><p></p></section>

<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.<br><br>As a Commis I you are responsible for 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>• Support Chef de Partie or Demi Chef de Partie in the daily operation and work<br>• Work according to the menu specifications by the Chef de Partie<br>• Keep work area at all times in hygienic conditions according to the rules set by the hotel<br>• Control food stock and food cost in your section<br>• Prepare the daily mis-en-place and food production in different sections of the main kitchen or satellites<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>• Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control</p> </div>

<p>Manage daily cloud kitchen operations and production schedules. Ensure consistent food quality, portion control, and timely order fulfillment. Monitor inventory, food costs, and minimize wastage. Lead, train, and supervise the kitchen team. Ensure compliance with food safety, hygiene, and HACCP standards. Improve kitchen efficiency and support menu development.</p><p><strong>Desired Candidate Profile</strong></p><p>3-5 years of experience as a Head Chef or Sous Chef, preferably in a cloud kitchen or QSR. Strong leadership, kitchen management, and cost control skills. Knowledge of food safety regulations and high-volume kitchen operations. Ability to work efficiently in a fast-paced, delivery-focused environment.</p>

Job Description<br><br>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.<br><br>This position is based at Sedra Arjaan by Rotana in Doha, Qatar.<br><br>As a Commis II you are responsible for 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> Support the Demi Chef de Partie or Commis I in the daily operation and work Work according to the menu specifications by the Chef de Partie Keep work area at all times in hygienic conditions according to the rules set by the hotel Control food stock and food cost in his section Prepare the daily mis-en-place and food production in different sections of the main kitchen or satellites Follow the instructions and recommendations from the immediate Superiors to complete the daily tasks Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control<br><br>Skills<br><br>Education, Qualifications & Experiences<br><br>You should have a professional kitchen apprenticeship or chefs training course and previous experiences in quality establishments along with good culinary skills. The ability to communicate in English and a proven track of food preparation, presentation and preservation knowledge is an essential.<br><br>Knowledge & Competencies<br><br>The ideal candidate will be positively spirited and passionate about food and be committed to work together with the service team to deliver an amazing guest experiences every time. You are a very positive, dynamic, creative and dedicated team player with the ability to work in a multicultural environment and under difficult condition while possessing following additional competencies-<br><br>Understanding the Job<br><br>Taking Responsibility<br><br>Recognizing Differences<br><br>Customer Focus<br><br>Adaptability<br><br>Teamwork

Job Description<br><br>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.<br><br>This position is based at Sedra Arjaan by Rotana in Doha, Qatar.<br><br>As a Commis II you are responsible for 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> Support the Demi Chef de Partie or Commis I in the daily operation and work Work according to the menu specifications by the Chef de Partie Keep work area at all times in hygienic conditions according to the rules set by the hotel Control food stock and food cost in his section Prepare the daily mis-en-place and food production in different sections of the main kitchen or satellites Follow the instructions and recommendations from the immediate Superiors to complete the daily tasks Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control<br><br>Skills<br><br>Education, Qualifications & Experiences<br><br>You should have a professional kitchen apprenticeship or chefs training course and previous experiences in quality establishments along with good culinary skills. The ability to communicate in English and a proven track of food preparation, presentation and preservation knowledge is an essential.<br><br>Knowledge & Competencies<br><br>The ideal candidate will be positively spirited and passionate about food and be committed to work together with the service team to deliver an amazing guest experiences every time. You are a very positive, dynamic, creative and dedicated team player with the ability to work in a multicultural environment and under difficult condition while possessing following additional competencies-<br><br>Understanding the Job<br><br>Taking Responsibility<br><br>Recognizing Differences<br><br>Customer Focus<br><br>Adaptability<br><br>Teamwork

Job Description<br><br>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.<br><br>This position is based at Centro Capital Doha in Doha, Qatar.<br><br>As a Commis II you are responsible for 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> Support the Demi Chef de Partie or Commis I in the daily operation and work Work according to the menu specifications by the Chef de Partie Keep work area at all times in hygienic conditions according to the rules set by the hotel Control food stock and food cost in his section Prepare the daily mis-en-place and food production in different sections of the main kitchen or satellites Follow the instructions and recommendations from the immediate Superiors to complete the daily tasks Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control<br><br>Skills<br><br>Education, Qualifications & Experiences<br><br>You should have a professional kitchen apprenticeship or chefs training course and previous experiences in quality establishments along with good culinary skills. The ability to communicate in English and a proven track of food preparation, presentation and preservation knowledge is an essential.<br><br>Knowledge & Competencies<br><br>The ideal candidate will be positively spirited and passionate about food and be committed to work together with the service team to deliver an amazing guest experiences every time. You are a very positive, dynamic, creative and dedicated team player with the ability to work in a multicultural environment and under difficult condition while possessing following additional competencies-<br><br>Understanding the Job<br><br>Taking Responsibility<br><br>Recognizing Differences<br><br>Customer Focus<br><br>Adaptability<br><br>Teamwork

Job Description<br><br>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.<br><br>As a Commis II you are responsible for 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> Support the Demi Chef de Partie or Commis I in the daily operation and work Work according to the menu specifications by the Chef de Partie Keep work area at all times in hygienic conditions according to the rules set by the hotel Control food stock and food cost in his section Prepare the daily mis-en-place and food production in different sections of the main kitchen or satellites Follow the instructions and recommendations from the immediate Superiors to complete the daily tasks Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control<br><br>Skills<br><br>Education, Qualifications & Experiences<br><br>You should have a professional kitchen apprenticeship or chefs training course and previous experiences in quality establishments along with good culinary skills. The ability to communicate in English and a proven track of food preparation, presentation and preservation knowledge is an essential.<br><br>Knowledge & Competencies<br><br>The ideal candidate will be positively spirited and passionate about food and be committed to work together with the service team to deliver an amazing guest experiences every time. You are a very positive, dynamic, creative and dedicated team player with the ability to work in a multicultural environment and under difficult condition while possessing following additional competencies-<br><br>Understanding the Job<br><br>Taking Responsibility<br><br>Recognizing Differences<br><br>Customer Focus<br><br>Adaptability<br><br>Teamwork

<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></p><br><p>Rixos Premium Qetaifan Island North offers guests a luxurious breakaway to an island packed with entertainment and adventure. With five acres of fun-filled attractions, including a sensational waterpark, private beach, retail area, a beach club, and numerous fine dining and casual restaurants, Rixos Premium Qetaifan Island North is the ultimate multi-inclusive vacation destination.</p><br><br>Job Description<br><br><p><strong>Commis - Pastry (Seasonal)</strong></p><br><p>A Commis – Pastry is an experienced entry-level pastry chef responsible for preparing ingredients, assisting in dessert production, and supporting senior pastry chefs in the pastry kitchen. This role requires a solid foundation in baking and pastry techniques and the ability to work efficiently in a fast-paced environment.</p><br><ul><li>Prepare pastry ingredients including measuring, mixing, whipping, portioning, and pre-preparing components for desserts and baked goods.</li><li>Assist in the preparation of cakes, pastries, breads, desserts, creams, fillings, and decorative elements under the supervision of the Demi Chef de Partie or Pastry Chef.</li><li>Support baking, glazing, decorating, plating, and finishing desserts according to recipes and presentation standards.</li><li>Ensure dessert presentation meets established pastry kitchen standards.</li><li>Maintain knowledge of pastry recipes, portion sizes, baking techniques, and finishing methods.</li><li>Keep the workstation clean, organized, and well stocked throughout service.</li><li>Follow strict food safety, hygiene, and sanitation standards.</li><li>Properly store, label, and rotate pastry ingredients, prepared components, and finished products.</li><li>Show initiative in learning advanced pastry, baking, and decoration techniques.</li><li>Adapt quickly to different pastry sections such as bakery, dessert plating, chocolate work, or cake decoration when required.</li></ul><br>Qualifications<br><br><ul><li>Culinary or Pastry diploma/certification from a recognized institution (preferred).</li><li>1–2 years of experience in a professional pastry or bakery kitchen.</li><li>Strong knowledge of basic baking techniques, dessert preparation, and pastry kitchen operations.</li><li>Ability to work efficiently in a high-pressure, fast-paced pastry environment.</li><li>Good teamwork, communication, attention to detail, and multitasking skills.</li></ul> </div>

<p> <strong>Job Summary</strong> </p> <p>The <strong>Commis I Butchery</strong> is responsible for preparing, processing, portioning, trimming, and storing all meat, poultry, game, and seafood products in accordance with established recipes, hotel standards, food safety regulations, and production requirements.</p> <p>The Commis I supports the daily operations of the butchery section by ensuring consistent product quality, proper yield, hygiene, and efficient preparation for all hotel food outlets, including restaurants, banquets, room service, specialty dining, and the team member cafeteria.</p> <p>The role requires strong knife skills, attention to detail, strict adherence to food safety standards, and a commitment to minimizing waste while delivering premium-quality products.</p> <p> <strong>Key Responsibilities</strong> </p> <p> <strong>Butchery Preparation &amp; Production</strong> </p> <ul> <li> <p>Prepare daily mise en place for the butchery section according to production schedules.</p> </li> <li> <p>Receive, inspect, trim, clean, debone, portion, and prepare meat, poultry, and seafood according to hotel specifications.</p> </li> <li> <p>Perform basic fabrication of beef, lamb, veal, poultry, and seafood under the supervision of senior chefs.</p> </li> <li> <p>Prepare steaks, chops, fillets, minced meat, burger patties, kebabs, roulades, and other value-added products as required.</p> </li> <li> <p>Ensure all products are correctly labeled, dated, vacuum packed (where applicable), and stored according to hotel procedures.</p> </li> <li> <p>Prepare products for la carte restaurants, banquets, room service, specialty outlets, and staff dining.</p> </li> <li> <p>Assist in marinating, seasoning, and preparing meat products according to standardized recipes.</p> </li> <li> <p>Ensure consistency in portion sizes to maintain food cost and quality standards.</p> </li> </ul> <p> <strong>Food Quality &amp; Food Safety</strong> </p> <ul> <li> <p>Maintain the highest standards of hygiene in accordance with HACCP principles and local food safety regulations.</p> </li> <li> <p>Follow strict temperature control procedures during receiving, preparation, storage, and transportation of raw products.</p> </li> <li> <p>Ensure proper separation of raw and cooked foods to prevent cross-contamination.</p> </li> <li> <p>Maintain a clean and sanitized work area following the "Clean as You Go" policy.</p> </li> <li> <p>Properly clean, sanitize, and maintain all butchery equipment, including knives, meat slicers, grinders, bandsaws, vacuum pack machines, and cutting boards.</p> </li> <li> <p>Report equipment faults immediately to the Chef de Partie or Engineering department.</p> </li> </ul> <p> <strong>Inventory &amp; Cost Control</strong> </p> <ul> <li> <p>Assist in receiving meat, poultry, seafood, and frozen products, ensuring quality and purchasing specifications are met.</p> </li> <li> <p>Check product freshness, temperature, appearance, and expiry dates upon delivery.</p> </li> <li> <p>Follow FIFO (First In, First Out) and proper stock rotation procedures.</p> </li> <li> <p>Monitor inventory levels and communicate shortages to the Chef de Partie.</p> </li> <li> <p>Maximize product yield through proper trimming and portioning techniques.</p> </li> <li> <p>Minimize waste by utilizing trim and secondary cuts appropriately while maintaining quality standards.</p> </li> </ul> <p> <strong>Teamwork &amp; Operational Support</strong> </p> <ul> <li> <p>Support all kitchen outlets by ensuring timely preparation and distribution of butchery products.</p> </li> <li> <p>Assist other kitchen sections whenever operationally required.</p> </li> <li> <p>Work closely with purchasing, receiving, stores, and production kitchens to ensure smooth operations.</p> </li> <li> <p>Maintain professional communication and teamwork within the culinary department.</p> </li> <li> <p>Attend departmental training sessions and continuously improve butchery skills and product knowledge.</p> </li> </ul> <p> <strong>Health, Safety &amp; Compliance</strong> </p> <ul> <li> <p>Comply with hotel policies, grooming standards, and occupational health and safety procedures.</p> </li> <li> <p>Handle knives and butchery equipment safely and responsibly.</p> </li> <li> <p>Wear appropriate PPE, including cut-resistant gloves, protective aprons, and safety footwear where required.</p> </li> <li> <p>Follow all food traceability and product labeling procedures.</p> </li> <li> <p>Report any food safety concerns, damaged products, or quality issues immediately.</p> </li> </ul> ","experience_needed":"<p> <strong>Qualifications &amp; Experience</strong> </p> <p> <strong>Education</strong> </p> <ul> <li> <p>Culinary diploma, food production certificate, or equivalent vocational qualification preferred.</p> </li> </ul> <p> <strong>Experience</strong> </p> <ul> <li> <p>Minimum <strong>2 years' experience</strong> in a professional hotel, resort, large restaurant, central kitchen, or commercial butchery.</p> </li> <li> <p>Previous experience in luxury hospitality is preferred.</p> </li> </ul> <p> <strong>Technical Knowledge</strong> </p> <ul> <li> <p>Good knowledge of meat fabrication, trimming, deboning, and portion control.</p> </li> <li> <p>Understanding of different meat cuts, poultry, seafood, and product specifications.</p> </li> <li> <p>Competency in knife handling and butchery equipment operation.</p> </li> <li> <p>Knowledge of HACCP, food hygiene, sanitation, and safe food handling practices.</p> </li> <li> <p>Understanding of yield management, stock rotation, and food cost control.</p> </li> <li> <p>Ability to work efficiently under pressure while maintaining quality standards.</p> </li> </ul> <p> <strong>Competencies &amp; Personal Attributes</strong> </p> <ul> <li> <p>Strong knife skills and attention to detail.</p> </li> <li> <p>Passion for quality food preparation and craftsmanship.</p> </li> <li> <p>Good organizational and time-management skills.</p> </li> <li> <p>Ability to work accurately in a fast-paced environment.</p> </li> <li> <p>Strong teamwork and communication skills.</p> </li> <li> <p>Positive attitude and willingness to learn.</p> </li> <li> <p>Reliable, punctual, and professional.</p> </li> <li> <p>Ability to work flexible shifts, including weekends and public holidays.</p> </li> <li> <p>Physically fit and capable of lifting meat cartons and standing for extended periods in a refrigerated work environment.</p> </li> </ul><br>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span><span><span><span><span></span></span></span></span></span><p><span><span><span>Commis Chef is a key role which assists the head chef in the preparation and service of all sections in the Kitchen. Build an effective and motivated team which delivers consistent operational standards. And everyday to constantly elevate the guest care quality and provide a fantastic service that our guests love.</span></span></span> <br></p><br><ul><li><span><span><span><span>Under the general guidance of the head chef, understands, practices, basic food hygiene as defined within the company guidelines and the Daily Diligence Diary</span></span></span></span> <br></li><li><span><span><span><span>Communicate any information to the relevant team members which includes information on stock levels, best working practices and quality control in accordance with operational standards</span></span></span></span> <br></li><li><span><span><span><span>Ensure that all food preparation and food levels are consistent with quality and quantity standards to ensure that the kitchen provides the best service possible</span></span></span></span> <br></li><li><span><span><span><span>Control storage of food items, ensure that spoilage and wastage is minimized. Exercise portion control to minimize cost impact on the business</span></span></span></span> <br></li><li><span><span><span><span>Follow guidelines and standard operating procedures which include, working in line with set recipes</span></span></span></span> <br></li></ul><br><span>Requirements<span><span><span><span></span></span></span></span></span><p><i><span><span><span>Education and Experience:</span></span></span></i> <br></p><br><ul><li><span><span><span><span>Ideally your background will be from the hotel/F&amp;B industry, and worked as a Commis Chef for a minimum of 2 years in a 3-star or above category hotel.</span></span></span></span> <br></li><li><span> <span><span><span>Degree in Culinary Arts is an advantage.</span></span></span></span> <br></li><li><span><span><span><span>Advanced English language.</span></span></span></span> <br></li></ul><p><i><span><span><span>Skills and Competencies:</span></span></span></i> <br></p><br><ul><li><span><span><span><span>People management skills and experience working with a multi-cultural team.</span></span></span></span> <br></li><li><span><span><span><span>Positive and enthusiastic attitude.</span></span></span></span> <br></li><li><span> <span><span><span>Passion for the culinary arts.</span></span></span></span> <br></li><li><span><span><span><span>Responsible – takes initiative and exercises good judgment.</span></span></span></span> <br></li><li><span><span><span><span>Proactive approach with the ability to work under pressure.</span></span></span></span> <br></li><li><span> <span><span><span>Efficient, calm and organized with great attention to detail.</span></span></span></span> <br></li></ul><br><span>Benefits<span><span><span><span></span></span></span></span></span><p><span><span><span>At Premier Inn, you will have a competitive benefits package, rewards and recognition. We offer accommodation, transportation, medical insurance, air tickets, food entitlement and allowance and a competitive basic salary. You will have opportunities to develop and grow. The chance to build yourself a long and varied career doing something you really love.</span></span></span> <br></p><br><p><span><span><span>At Premier Inn, we know the importance of creating a culture which brings the experience to life for both our customers and our team and this is supported by strong company values. We employ people that not only believe in our values but also have the passion to live and breathe them, and always put the customer in the heart of everything we do.</span></span></span> <br></p><br><p><span><span><span>We want Premier Inn to be a place where people’s skills and careers grow as fast as we do. A place where everyone has the opportunities to develop and achieve their dreams. We put emphasis on a ‘promote from within’ culture and continuously strive to create a supportive and engaging environment in which our team can thrive and deliver.</span></span></span> <br></p><br><p><span><span><span>If this sounds like you and you are ready to work in an environment that values your work and rewards you fairly, then please click on the apply button below.</span></span></span> <br></p><br><br> </div>

<p><b>&nbsp;FIND PURPOSE IN YOUR PASSION </b>At The Ritz-Carlton, we firmly believe that our Ladies &amp; Gentlemen are the heart of everything we do and the most important resource in our service commitment to our guests. With passion, genuine care, dedication and pride, we can achieve common goals and grow together while crafting moments that will be remembered forever. Which is why at The Ritz-Carlton, Doha, we are currently seeking passionate individuals to join our esteemed team and bring their own unique expertise to our world-famous service philosophy. As an Elite hotel in the region with a deep generational legacy, we offer you in return: A rewarding career within one of the most recognized and prestigious luxury brands in the world. Personal and professional development plans with curated training materials and guidance from highly skilled and experienced colleagues in the industry. Various opportunities for internal growth both locally and internationally within the portfolio of Marriott International properties. Consistent &amp; reliable support to ensure you always have the tools and knowledge to harness your full potential and reach your goals. A competitive package, inclusive of accommodation, flight tickets, transportation, meals, and more: - Exclusive training and leadership development programs - Recognition and rewards for exceptional service - Preferential Members Rates at Marriott Hotels Globally - Dining &amp; Wellness discounts for your family and you - Medical Insurance Coverage - An HR team dedicated to your success and wellbeing OUR EXPECTATIONS FROM THE ROLE: Maintain adherence to sanitation/health regulations and requirements. Meet with the Chef to review assignments, anticipate business levels, changes, and other information. Prepare ingredients for cooking, including portioning, chopping, and storing food so that they are ready for service. Continue preparation work between meal services. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Monitor food quality while preparing food. Weigh, measure, and mix ingredients according to recipes or personal judgment. Test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils. Ensure proper portion, arrangement, and food garnish to be served. Serve food in proper portions onto proper receptacle. Anticipate and communicate any assistance needed during busy periods. Be aware of food and labor costs and monitor food levels to minimize waste and maintain controls to meet forecasted food costs and identify instances of shortages when items may run out. Direct and assist Stewards to maximize clean-up efficiency. Provide new ideas to and run the department in the absence of the Chef and Sous Chef.&nbsp;</p><p><strong>Desired Candidate Profile</strong></p><p>Education: High school diploma or G.E.D. equivalent.</p><p>Related Work Experience: At least 6 years of related work experience.</p><p>Supervisory Experience: 1 year of supervisory experience is required.</p><p>License or Certification: None</p>

<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></p><br><p>Rixos Premium Qetaifan Island North offers guests a luxurious breakaway to an island packed with entertainment and adventure. With five acres of fun-filled attractions, including a sensational waterpark, private beach, retail area, a beach club, and numerous fine dining and casual restaurants, Rixos Premium Qetaifan Island North is the ultimate multi-inclusive vacation destination.</p><br><br>Job Description<br><br><p><strong>Specialty Chef - Pide / Lahmacun</strong></p><br><p>The Specialty Chef – Pide/Lahmacun is responsible for preparing, baking, and presenting authentic Turkish pide and lahmacun dishes to the highest quality standards. The role requires expertise in dough preparation, traditional toppings, wood-fired or deck oven baking techniques, and maintaining consistency in taste, texture, and presentation.</p><br><ul><li>Prepare and produce authentic Turkish pide and lahmacun following traditional recipes and presentation standards.</li><li>Prepare and manage dough fermentation, portioning, and shaping techniques.</li><li>Ensure proper preparation of toppings, fillings, sauces, and garnishes.</li><li>Operate and maintain stone deck or wood-fired ovens effectively.</li><li>Monitor food quality, portion control, and presentation before service.</li><li>Maintain hygiene and food safety standards in compliance with HACCP guidelines.</li><li>Manage mise en place and ensure readiness for service periods.</li><li>Control food cost by minimizing waste and properly storing ingredients.</li><li>Train and guide junior kitchen staff when required.</li><li>Support menu development and introduce creative variations while maintaining authenticity.</li></ul><br>Qualifications<br><br><ul><li>Proven experience as a Pide or Lahmacun Chef, preferably in a Turkish or Middle Eastern restaurant.</li><li>Strong knowledge of traditional Turkish cuisine and baking techniques.</li><li>Experience handling wood-fired or stone ovens is an advantage.</li><li>Knowledge of dough fermentation processes and ingredient quality control.</li><li>Good understanding of food safety and hygiene standards.</li><li>Ability to work under pressure in a fast-paced kitchen environment.</li><li>Team player with strong communication skills.</li></ul> </div>