وظائف شيف أسماك في قطر

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p><strong>Job Summary</strong></p><br><p>The Commis Chef is responsible for preparing and presenting high-quality food in accordance with established recipes, hotel standards, and guest expectations. Working under the supervision of the Chef de Partie, the Commis Chef supports the daily operations of the hot kitchen, ensuring consistency, food safety, cleanliness, and operational efficiency across restaurants, room service, banquets, and the team member cafeteria.</p><br><p><strong>Key Responsibilities</strong></p><br><p><strong>Food Preparation &amp; Service</strong></p><br><ul><li><p>Prepare mise en place for the hot kitchen according to daily production schedules, recipes, and quality standards.</p><br></li><li><p>Prepare, cook, and present a variety of hot dishes, including meat, poultry, seafood, vegetables, sauces, soups, starches, and garnishes with consistency and attention to detail.</p><br></li><li><p>Support à la carte, banquet, room service, and special event operations while maintaining excellent timing and presentation.</p><br></li><li><p>Follow standardized recipes, portion control, and plating specifications to ensure consistency and minimize waste.</p><br></li><li><p>Assist with the preparation of specialty dishes and seasonal menus as directed by senior chefs.</p><br></li><li><p>Work collaboratively across kitchen sections as required to support overall operations.</p><br></li></ul><p><strong>Food Quality &amp; Safety</strong></p><br><ul><li><p>Ensure all food is prepared in accordance with HACCP principles, local food safety regulations, and hotel standards.</p><br></li><li><p>Maintain the highest standards of cleanliness, sanitation, and personal hygiene at all times.</p><br></li><li><p>Adhere to the "Clean as You Go" policy and ensure workstations remain organized throughout each shift.</p><br></li><li><p>Properly operate, clean, and maintain kitchen equipment, reporting any faults or maintenance requirements immediately.</p><br></li></ul><p><strong>Inventory &amp; Cost Control</strong></p><br><ul><li><p>Assist in receiving, inspecting, and storing food deliveries, ensuring quality and compliance with purchasing specifications.</p><br></li><li><p>Follow proper stock rotation procedures (FIFO) and correct storage practices.</p><br></li><li><p>Monitor stock levels and communicate shortages or quality concerns to the Chef de Partie.</p><br></li></ul><p><strong>Teamwork &amp; Professional Development</strong></p><br><ul><li><p>Support a positive, professional, and collaborative working environment.</p><br></li><li><p>Demonstrate flexibility by assisting other kitchen sections when operationally required.</p><br></li><li><p>Continuously develop culinary knowledge, knife skills, cooking techniques, and presentation standards under the guidance of senior chefs.</p><br></li><li><p>Comply with hotel policies, grooming standards, and health and safety procedures.</p><br></li><li><p>Handle kitchen keys and equipment responsibly in accordance with hotel security procedures when authorized.</p><br></li></ul><p><strong>Competencies &amp; Personal Attributes</strong></p><br><ul><li><p>Passion for culinary excellence and delivering exceptional guest experiences.</p><br></li><li><p>Strong attention to detail and commitment to quality.</p><br></li><li><p>Excellent organizational and time-management skills.</p><br></li><li><p>Positive attitude with a willingness to learn and develop professionally.</p><br></li><li><p>Strong teamwork and communication skills.</p><br></li><li><p>Reliable, punctual, and professional in appearance and conduct.</p><br></li><li><p>Ability to work flexible shifts, including evenings, weekends, and public holidays.</p><br></li><li><p>Physically fit and able to stand for extended periods in a fast-paced kitchen environment.</p><br></li></ul><p>Alongside these key competencies, the incumbent of the role will be required to demonstrate the fundamentals of the company’s <strong>Count on Me!</strong> service culture to be responsive, respectful and deliver a great experience.</p><br> </div>

<p>A Commis l is an experienced entry-level chef responsible for preparing ingredients, assisting in cooking, and supporting senior chefs in the kitchen. This role requires a strong foundation in basic culinary skills and the ability to work efficiently in a fast-paced environment.</p><p>Prepare ingredients including chopping, marinating, and portioning meats, vegetables, and seafood.</p><p>Cook basic dishes, sauces, and garnishes under the supervision of the Demi Chef de Partie.</p><p>Assist in grilling, frying, roasting, steaming, and saut ing as per menu requirements.</p><p>Ensure food presentation and plating meet kitchen standards.</p><p>Maintain knowledge of recipes, portion sizes, and cooking techniques.</p><p>Maintain a clean and organized workstation throughout service.</p><p>Follow food safety and hygiene regulations.</p><p>Properly store and label ingredients, sauces, and semi-prepared food.</p><p>Take initiative in learning advanced cooking techniques.</p><p>Adapt quickly to different sections of the kitchen when assigned.</p><p><strong>Desired Candidate Profile</strong></p><ul><li>Culinary diploma or certification from a recognized institution (preferred).</li><li>1-2 years of experience in a professional kitchen.</li><li>Strong knowledge of basic cooking techniques and kitchen operations.</li><li>Ability to work efficiently in a high-pressure, fast-paced environment.</li><li>Good teamwork, communication, and multitasking skills.</li></ul>

Job Description <div> <p> <strong>Commis l</strong> </p> <p>A Commis l is an experienced entry-level chef responsible for preparing ingredients, assisting in cooking, and supporting senior chefs in the kitchen. This role requires a strong foundation in basic culinary skills and the ability to work efficiently in a fast-paced environment.</p> <ul> <li>Prepare ingredients including chopping, marinating, and portioning meats, vegetables, and seafood.</li> <li>Cook basic dishes, sauces, and garnishes under the supervision of the Demi Chef de Partie.</li> <li>Assist in grilling, frying, roasting, steaming, and saut ing as per menu requirements.</li> <li>Ensure food presentation and plating meet kitchen standards.</li> <li>Maintain knowledge of recipes, portion sizes, and cooking techniques.</li> <li>Maintain a clean and organized workstation throughout service.</li> <li>Follow food safety and hygiene regulations.</li> <li>Properly store and label ingredients, sauces, and semi-prepared food.</li> <li>Take initiative in learning advanced cooking techniques.</li> <li>Adapt quickly to different sections of the kitchen when assigned.</li></ul></div><p><strong>Desired Candidate Profile</strong></p>Qualifications <div> <ul> <li>Culinary diploma or certification from a recognized institution (preferred).</li> <li>1-2 years of experience in a professional kitchen.</li> <li>Strong knowledge of basic cooking techniques and kitchen operations.</li> <li>Ability to work efficiently in a high-pressure, fast-paced environment.</li> <li>Good teamwork, communication, and multitasking skills.</li></ul></div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p><strong>Job Summary</strong></p><br><p>The&nbsp;<strong>Commis I – Butchery</strong>&nbsp;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><br><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><br><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><br><p><strong>Key Responsibilities</strong></p><br><p><strong>Butchery Preparation &amp; Production</strong></p><br><ul><li><p>Prepare daily mise en place for the butchery section according to production schedules.</p><br></li><li><p>Receive, inspect, trim, clean, debone, portion, and prepare meat, poultry, and seafood according to hotel specifications.</p><br></li><li><p>Perform basic fabrication of beef, lamb, veal, poultry, and seafood under the supervision of senior chefs.</p><br></li><li><p>Prepare steaks, chops, fillets, minced meat, burger patties, kebabs, roulades, and other value-added products as required.</p><br></li><li><p>Ensure all products are correctly labeled, dated, vacuum packed (where applicable), and stored according to hotel procedures.</p><br></li><li><p>Prepare products for à la carte restaurants, banquets, room service, specialty outlets, and staff dining.</p><br></li><li><p>Assist in marinating, seasoning, and preparing meat products according to standardized recipes.</p><br></li><li><p>Ensure consistency in portion sizes to maintain food cost and quality standards.</p><br></li></ul><p><strong>Food Quality &amp; Food Safety</strong></p><br><ul><li><p>Maintain the highest standards of hygiene in accordance with HACCP principles and local food safety regulations.</p><br></li><li><p>Follow strict temperature control procedures during receiving, preparation, storage, and transportation of raw products.</p><br></li><li><p>Ensure proper separation of raw and cooked foods to prevent cross-contamination.</p><br></li><li><p>Maintain a clean and sanitized work area following the "Clean as You Go" policy.</p><br></li><li><p>Properly clean, sanitize, and maintain all butchery equipment, including knives, meat slicers, grinders, bandsaws, vacuum pack machines, and cutting boards.</p><br></li><li><p>Report equipment faults immediately to the Chef de Partie or Engineering department.</p><br></li></ul><p><strong>Inventory &amp; Cost Control</strong></p><br><ul><li><p>Assist in receiving meat, poultry, seafood, and frozen products, ensuring quality and purchasing specifications are met.</p><br></li><li><p>Check product freshness, temperature, appearance, and expiry dates upon delivery.</p><br></li><li><p>Follow FIFO (First In, First Out) and proper stock rotation procedures.</p><br></li><li><p>Monitor inventory levels and communicate shortages to the Chef de Partie.</p><br></li><li><p>Maximize product yield through proper trimming and portioning techniques.</p><br></li><li><p>Minimize waste by utilizing trim and secondary cuts appropriately while maintaining quality standards.</p><br></li></ul><p><strong>Teamwork &amp; Operational Support</strong></p><br><ul><li><p>Support all kitchen outlets by ensuring timely preparation and distribution of butchery products.</p><br></li><li><p>Assist other kitchen sections whenever operationally required.</p><br></li><li><p>Work closely with purchasing, receiving, stores, and production kitchens to ensure smooth operations.</p><br></li><li><p>Maintain professional communication and teamwork within the culinary department.</p><br></li><li><p>Attend departmental training sessions and continuously improve butchery skills and product knowledge.</p><br></li></ul><p><strong>Health, Safety &amp; Compliance</strong></p><br><ul><li><p>Comply with hotel policies, grooming standards, and occupational health and safety procedures.</p><br></li><li><p>Handle knives and butchery equipment safely and responsibly.</p><br></li><li><p>Wear appropriate PPE, including cut-resistant gloves, protective aprons, and safety footwear where required.</p><br></li><li><p>Follow all food traceability and product labeling procedures.</p><br></li><li><p>Report any food safety concerns, damaged products, or quality issues immediately.</p><br></li></ul> </div>

<p>We are hiring experienced Barbeque &amp; Grill Chefs for a leading hospitality company in Qatar. The ideal candidate should have strong expertise in grilling, meat preparation, and maintaining high standards of food quality, hygiene, and presentation. Key Responsibilities Prepare and cook barbeque and grilled meat, seafood, and vegetable dishes. Marinate, season, and grill food according to standard recipes. Maintain consistency in taste, quality, and presentation. Operate grills, ovens, and kitchen equipment safely. Monitor food stock and inform the supervisor about replenishment needs. Follow food safety, hygiene, and sanitation standards. Maintain cleanliness of the grill station and kitchen area. Coordinate with the kitchen team for timely food preparation and service.</p><p><strong>Desired Candidate Profile</strong></p><p>2 5 years of experience as a Barbeque/Grill Chef. Experience in restaurants, hotels, or catering companies . Good knowledge of grilling techniques and meat preparation. Ability to work in a fast-paced kitchen environment. Knowledge of food hygiene and safety standards. Basic English communication skills. Gulf experience will be an added advantage.</p>

<p>Creates and presents the dishes in line with cooking instructions and supervisor's instructions. Adapts work to fluctuations in level of activity, to special events and particular guests. Helps receive deliveries and tidies food items according to storage guidelines. Support Chef de Partie or Demi Chef de Partie in the daily operation and work. Work according to the menu specifications by the Chef de Partie or Demi Chef de Partie. Control food stock and food cost in section. Ensures the equipment used remains in good condition.</p><p><strong>Desired Candidate Profile</strong></p><ul><li>Vocational diploma in food &amp; beverage studies and/or anyone eager to work in the sector regardless of their educational background, pending validation of their skills and motivations</li><li>Minimum of 3 year of cuisine experience, preferably in the luxury setting lifestyle resort.</li><li>Ability to work effectively in a team environment and take initiative</li><li>Preferably with Italian Restaurant experience</li></ul>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p><strong>JOB SUMMARY</strong></p><br><p>The Commis I – Cold Kitchen is responsible for assisting in the preparation, production, presentation, and service of cold food items in accordance with the hotel's culinary standards, recipes, quality requirements, and food safety procedures.</p><br><p>The role supports the Cold Kitchen team in the preparation of salads, cold appetizers, sandwiches, canapés, dressings, sauces, cold cuts, fruits, garnishes, and other assigned cold food preparations. The Commis I is expected to maintain high standards of food quality, presentation, hygiene, organization, and consistency while working efficiently as part of the culinary team.</p><br><p>This job description outlines the principal responsibilities of the position and is not intended to be an exhaustive list. The Team Member may be required to perform other reasonable duties in accordance with operational requirements and business needs.</p><br><p><strong>KEY RESPONSIBILITIES</strong></p><br><p><strong>1. Food Preparation &amp; Production</strong></p><br><ul><li><p>Report for duty on time, properly groomed, and in full compliance with the hotel's culinary uniform and personal hygiene standards.</p><br></li><li><p>Attend daily briefings and obtain relevant production requirements, menus, special functions, and operational instructions from the Chef de Partie or designated supervisor.</p><br></li><li><p>Prepare the workstation with the required ingredients, utensils, equipment, containers, and other mise en place before commencing production.</p><br></li><li><p>Assist with the preparation of salads, cold appetizers, sandwiches, wraps, canapés, cold platters, fruits, vegetables, cold cuts, cheeses, garnishes, and other cold food items as assigned.</p><br></li><li><p>Prepare dressings, vinaigrettes, dips, sauces, marinades, and other cold preparations according to approved recipes and standards.</p><br></li><li><p>Wash, peel, cut, slice, dice, chop, portion, and prepare ingredients using the correct techniques and equipment.</p><br></li><li><p>Follow standardized recipes, preparation methods, portion sizes, specifications, and presentation standards.</p><br></li><li><p>Ensure all ingredients are fresh, properly prepared, correctly portioned, and suitable for use.</p><br></li><li><p>Assist in the preparation and replenishment of buffet, à la carte, banquet, room service, and other food outlets as assigned.</p><br></li><li><p>Support the preparation of special functions, events, conferences, banquets, and other high-volume production requirements.</p><br></li><li><p>Assist in preparing and arranging food displays, platters, buffet presentations, and cold food stations according to established presentation standards.</p><br></li><li><p>Maintain consistency in taste, quality, portion size, temperature, freshness, and presentation.</p><br></li><li><p>Follow production schedules and complete assigned preparation tasks within the required timeframe.</p><br></li><li><p>Seek guidance from the Chef de Partie when handling unfamiliar ingredients, preparation techniques, or special requests.</p><br></li></ul><p><strong>2. Cold Food Preparation</strong></p><br><ul><li><p>Assist with the preparation and presentation of cold kitchen items in accordance with the hotel's menu specifications.</p><br></li><li><p>Prepare and maintain salad mise en place, including leafy greens, vegetables, grains, pasta, proteins, and other ingredients as required.</p><br></li><li><p>Prepare and portion cold appetizers, terrines, pâtés, cold cuts, cheeses, seafood, and other assigned items where applicable.</p><br></li><li><p>Prepare and maintain dressings, vinaigrettes, mayonnaise-based preparations, dips, and cold sauces according to approved recipes.</p><br></li><li><p>Assist with fruit preparation, carving, garnishing, and decorative food presentation where required.</p><br></li><li><p>Prepare sandwiches, canapés, finger foods, and other cold items according to outlet and banquet requirements.</p><br></li><li><p>Maintain appropriate food temperatures throughout preparation, storage, display, and service.</p><br></li><li><p>Ensure all prepared food is properly covered, labeled, dated, stored, and rotated according to hotel food safety procedures.</p><br></li><li><p>Maintain appropriate separation of raw and ready-to-eat foods to prevent cross-contamination.</p><br></li><li><p>Follow allergen-control procedures and immediately communicate any allergen-related concern to the Chef or Supervisor.</p><br></li></ul><p><strong>3. Mise en Place &amp; Kitchen Organization</strong></p><br><ul><li><p>Complete daily mise en place requirements accurately and within established production timelines.</p><br></li><li><p>Organize ingredients and prepared items systematically to support efficient service.</p><br></li><li><p>Maintain sufficient mise en place throughout service and replenish items as directed.</p><br></li><li><p>Monitor ingredient availability and inform the Chef de Partie of low-stock or insufficient items.</p><br></li><li><p>Store ingredients correctly in refrigerators, freezers, dry stores, and designated storage areas.</p><br></li><li><p>Ensure all food products are properly labeled with product name, preparation date, use-by date, and other required information.</p><br></li><li><p>Follow the hotel's FIFO (First In, First Out)</p><br></li><li><p>Minimize food waste through accurate preparation, portion control, proper storage, and responsible use of ingredients.</p><br></li><li><p>Assist with receiving and checking food deliveries when assigned, reporting quality or quantity discrepancies to the responsible Chef.</p><br></li><li><p>Maintain a clean, organized, and fully operational workstation throughout the shift.</p><br></li></ul><p><strong>4. Food Safety, Hygiene &amp; Sanitation</strong></p><br><ul><li><p>Comply fully with hotel food safety policies, HACCP requirements, local regulations, and departmental procedures.</p><br></li><li><p>Maintain high standards of personal hygiene and food handling practices at all times.</p><br></li><li><p>Wash hands correctly and regularly, particularly before handling ready-to-eat food and after handling raw ingredients, waste, cleaning materials, or contaminated surfaces.</p><br></li><li><p>Wear appropriate protective clothing and Personal Protective Equipment (PPE) as required.</p><br></li><li><p>Ensure all food is stored, prepared, handled, and served at safe temperatures.</p><br></li><li><p>Use separate equipment, utensils, and preparation areas for raw and ready-to-eat foods where required.</p><br></li><li><p>Prevent cross-contamination by following approved food handling and sanitation procedures.</p><br></li><li><p>Clean and sanitize work surfaces, cutting boards, knives, utensils, containers, and equipment before and after use.</p><br></li><li><p>Report any food safety concern, suspected contamination, pest activity, damaged packaging, expired product, or unsafe food condition immediately to the Chef or Supervisor.</p><br></li><li><p>Follow procedures for allergen management and prevent accidental cross-contact.</p><br></li><li><p>Ensure food waste is disposed of correctly and in accordance with hotel environmental and hygiene procedures.</p><br></li><li><p>Immediately report illness, injury, open wounds, or other conditions that may affect food safety in accordance with hotel policy.</p><br></li></ul><p><strong>5. Quality &amp; Presentation Standards</strong></p><br><ul><li><p>Ensure all food prepared meets established standards for freshness, flavor, texture, color, temperature, portion size, and presentation.</p><br></li><li><p>Follow approved recipes and presentation specifications consistently.</p><br></li><li><p>Check the quality and condition of ingredients before use.</p><br></li><li><p>Remove and report any food product that does not meet the required quality or safety standards.</p><br></li><li><p>Maintain consistency of portion sizes to support food cost control and guest satisfaction.</p><br></li><li><p>Ensure buffet and display items are replenished and presented neatly during service.</p><br></li><li><p>Assist with final presentation and garnishing under the direction of the Chef de Partie.</p><br></li><li><p>Maintain awareness of guest expectations and hotel culinary standards.</p><br></li><li><p>Accept and act on feedback from senior culinary team members to improve food quality and technical skills.</p><br></li></ul><p><strong>6. Equipment &amp; Safe Working Practices</strong></p><br><ul><li><p>Use knives, slicers, mixers, food processors, refrigeration equipment, and other kitchen equipment safely and correctly.</p><br></li><li><p>Inspect equipment before use and report any malfunction, damage, or safety concern immediately.</p><br></li><li><p>Follow manufacturer instructions and departmental procedures when operating kitchen equipment.</p><br></li><li><p>Keep knives and sharp equipment clean, secure, and stored appropriately when not in use.</p><br></li><li><p>Follow safe manual-handling practices when lifting, carrying, storing, or transporting ingredients and kitchen equipment.</p><br></li><li><p>Maintain dry and clean floors and work areas to minimize slip and trip hazards.</p><br></li><li><p>Use cleaning chemicals only in accordance with approved procedures and never mix chemicals unless specifically authorized.</p><br></li><li><p>Follow all fire, emergency, occupational health and safety procedures.</p><br></li><li><p>Immediately report accidents, injuries, burns, cuts, equipment damage, or other incidents to the Chef or Supervisor.</p><br></li></ul><p><strong>7. Cleaning &amp; Kitchen Stewardship</strong></p><br><ul><li><p>Maintain cleanliness and organization of the Cold Kitchen throughout preparation and service.</p><br></li><li><p>Clean and sanitize workstations, refrigerators, preparation areas, shelves, equipment, utensils, and other assigned areas.</p><br></li><li><p>Keep refrigerators and cold storage areas organized and free from expired, spoiled, or unidentified products.</p><br></li><li><p>Ensure food containers are clean, covered, labeled, dated, and stored correctly.</p><br></li><li><p>Maintain proper separation between raw, cooked, and ready-to-eat food products.</p><br></li><li><p>Return ingredients, utensils, and equipment to their designated locations after use.</p><br></li><li><p>Coordinate with Stewarding regarding the timely cleaning and availability of kitchen equipment, utensils, and silverware.</p><br></li><li><p>Participate in scheduled deep cleaning and periodic hygiene inspections as assigned.</p><br></li><li><p>Maintain a professional and organized working environment throughout the shift.</p><br></li></ul><p><strong>8. Food Cost &amp; Waste Control</strong></p><br><ul><li><p>Follow established portion-control standards and approved recipes to support food cost objectives.</p><br></li><li><p>Minimize unnecessary food waste through proper preparation, storage, and handling.</p><br></li><li><p>Use ingredients responsibly and avoid overproduction.</p><br></li><li><p>Report excessive waste, damaged products, or unusual consumption to the Chef de Partie.</p><br></li><li><p>Support accurate stock rotation and proper storage to reduce spoilage.</p><br></li><li><p>Assist with daily and periodic stock counts as assigned.</p><br></li><li><p>Handle hotel food products, equipment, and supplies responsibly and prevent unnecessary loss or damage.</p><br></li></ul><p>9. Teamwork &amp; Communication</p><br><ul><li><p>Work closely with the Chef de Partie, Demi Chef, Sous Chef, and other culinary team members to ensure smooth kitchen operations.</p><br></li><li><p>Communicate clearly and promptly regarding production requirements, shortages, food quality concerns, equipment issues, and service requirements.</p><br></li><li><p>Support other kitchen sections when required, subject to operational needs and appropriate supervision.</p><br></li><li><p>Assist colleagues during peak service periods and high-volume operations.</p><br></li><li><p>Maintain a positive, respectful, and professional attitude toward colleagues and other hotel departments.</p><br></li><li><p>Participate in daily briefings, training sessions, meetings, and departmental activities as required.</p><br></li><li><p>Accept constructive feedback and demonstrate willingness to learn and develop culinary skills.</p><br></li><li><p>Maintain professional communication and conduct at all times.</p><br></li></ul><p><strong>SERVICE CULTURE</strong></p><br><p>In addition to the responsibilities outlined above, the incumbent is expected to actively demonstrate the principles of the company's Count on Me! Service Culture by being:</p><br> </div>

<br> Job Description<br> <p> Press space or enter keys to toggle section visibility </p> <div> <div> <div> <div> <p> <strong>Why Join Us?</strong> </p> <p>At Rosewood Doha, we create an environment where passion meets purpose and where careers have meaning.</p> <p>Guided by our philosophy of Relationship Hospitality and our culture of Make the Place, we believe in enriching lives, starting with yours. We empower you to bring your true self, grow with confidence, curate the extraordinary and leave your legacy.</p> <p>You ll be part of a diverse, inclusive and supportive community that invests in your development, celebrates achievements and inspires you to Discover Your Calling.</p> <p>Together, we push boundaries, explore the uncharted and shape the future of luxury lifestyle experiences.</p> <p> <br> </p> <p> <strong>About Rosewood Doha:</strong> </p> <p>Rosewood Doha is a landmark destination inspired by Qatar s coral reefs, bringing together ultra-luxury hospitality, residential living, culinary experiences, holistic wellness, differentiated retail and events within one integrated ecosystem. The property includes a 155-key hotel, 162 serviced apartments and 276 private residences, alongside a diverse collection of restaurants and lounges, expansive event spaces and curated lifestyle experiences. Our destination also houses Asaya, Qatar s first members-only social wellness club, complemented by Rosewood s signature Manor Club for Club Room and Suite guests.</p> <p>Since opening in July of 2025, Rosewood Doha has been recognized with multiple international and regional accolades, including distinctions from the Michelin Guide, Forbes Travel Guide and Qatar Tourism - reflecting the scale, ambition and standards of excellence behind the destination. As part of the global Rosewood Hotels &amp; Resorts portfolio, the property represents a new generation of luxury that goes beyond traditional hospitality into lifestyle, community and experience-driven destinations.</p> <p> <br> </p> <p> <strong>Our Associate Experience:</strong> </p> <p>We believe exceptional work deserves exceptional care. At Rosewood Doha, we offer a thoughtfully designed associate experience that supports your wellbeing, growth and life beyond work. This includes:</p> <ul> <li>A competitive salary and benefits package</li> <li>High-quality associate accommodation in prime locations in the heart of Lusail and the Pearl</li> <li>A birthday day off (because your milestones matter!)</li> <li>Personalized development plans and continuous learning opportunities to support your career journey</li> </ul> <p>These benefits reflect our commitment to creating an environment where you thrive professionally and personally while building a meaningful career with us.</p> <p> <br> </p> <p> <strong>Your Role:</strong> </p> <p> <u>Guest Satisfaction</u> </p> <ul> <li>Always provides a courteous and professional service.</li> <li>Manages all guest and associate inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily.</li> <li>Maintains positive guest and colleague interactions with good working relationships.</li> </ul> <p> <br> </p> <p> <u>Operations</u> </p> <ul> <li>Ensures that all company s minimum brand standards have been implemented.</li> <li>Work closely with other associates in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.</li> <li>Washes, peels, cuts, and seeds vegetables and fruits. Cleans, cuts, and grinds meats, poultry, and seafood. Dips food items in crumbs, flour, and batter to bread them.</li> <li>Assists in quality control of items. Weighs and measures designated ingredients.</li> <li>Sets up buffet/food presentations. Carries pans, kettles, and trays of food to and from workstations, stove, and refrigerator. Assists other chefs in their duties when required.</li> <li>Works in any sections of kitchen including associate kitchen when necessary or as requested by the Sous Chef or Chef de Cuisine.</li> <li>Ensures the sanitation standards for kitchen are being met. Stores foods in designated areas.</li> <li>Cleans work areas, equipment and utensils, segregates and removes garbage.</li> <li>Is familiar with all sections of the kitchen to facilitate the flexible use of associates.</li> <li>Ensures that operating and kitchen equipment is maintained to a good standard with minimum breakage.</li> <li>To ensure effective food storage, stock rotation and labelling and to report any food wastage/spoilage to a sous chef/head chef.</li> </ul> <p> <br> </p> <p> <strong>Standard Responsibilities</strong> </p> <ul> <li>Comply and adhere to the Rosewood company policies.</li> <li>Take on other tasks in addition to the ones stated, in a reasonable framework.</li> <li>Be always a brand ambassador and ensure brand integrity and clarity are always maintained.</li> <li>Model the company s culture, vision, mission and core values at all times.</li> </ul></div></div></div></div>

<p>At Rosewood Doha, we create an environment where passion meets purpose and where careers have meaning. Guided by our philosophy of Relationship Hospitality and our culture of Make the Place, we believe in enriching lives, starting with yours. We empower you to bring your true self, grow with confidence, curate the extraordinary and leave your legacy. You ll be part of a diverse, inclusive and supportive community that invests in your development, celebrates achievements and inspires you to Discover Your Calling. Together, we push boundaries, explore the uncharted and shape the future of luxury lifestyle experiences.</p><p>Rosewood Doha is a landmark destination inspired by Qatar s coral reefs, bringing together ultra-luxury hospitality, residential living, culinary experiences, holistic wellness, differentiated retail and events within one integrated ecosystem. The property includes a 155-key hotel, 162 serviced apartments and 276 private residences, alongside a diverse collection of restaurants and lounges, expansive event spaces and curated lifestyle experiences. Our destination also houses Asaya, Qatar s first members-only social wellness club, complemented by Rosewood s signature Manor Club for Club Room and Suite guests. Since opening in July of 2025, Rosewood Doha has been recognized with multiple international and regional accolades, including distinctions from the Michelin Guide, Forbes Travel Guide and Qatar Tourism - reflecting the scale, ambition and standards of excellence behind the destination. As part of the global Rosewood Hotels &amp; Resorts portfolio, the property represents a new generation of luxury that goes beyond traditional hospitality into lifestyle, community and experience-driven destinations.</p><p>We believe exceptional work deserves exceptional care. At Rosewood Doha, we offer a thoughtfully designed associate experience that supports your wellbeing, growth and life beyond work. This includes:</p><ul><li>A competitive salary and benefits package</li><li>High-quality associate accommodation in prime locations in the heart of Lusail and the Pearl</li><li>A birthday day off (because your milestones matter!)</li><li>Personalized development plans and continuous learning opportunities to support your career journey</li></ul><p>These benefits reflect our commitment to creating an environment where you thrive professionally and personally while building a meaningful career with us.</p><p>Guest Satisfaction:</p><ul><li>Always provides a courteous and professional service.</li><li>Manages all guest and associate inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily.</li><li>Maintains positive guest and colleague interactions with good working relationships.</li></ul><p>Operations:</p><ul><li>Ensures that all company s minimum brand standards have been implemented.</li><li>Work closely with other associates in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.</li><li>Washes, peels, cuts, and seeds vegetables and fruits.</li><li>Cleans, cuts, and grinds meats, poultry, and seafood.</li><li>Dips food items in crumbs, flour, and batter to bread them.</li><li>Assists in quality control of items.</li><li>Weighs and measures designated ingredients.</li><li>Sets up buffet/food presentations.</li><li>Carries pans, kettles, and trays of food to and from workstations, stove, and refrigerator.</li><li>Assists other chefs in their duties when required.</li><li>Works in any sections of kitchen including associate kitchen when necessary or as requested by the Sous Chef or Chef de Cuisine.</li><li>Ensures the sanitation standards for kitchen are being met.</li><li>Stores foods in designated areas.</li><li>Cleans work areas, equipment and utensils, segregates and removes garbage.</li><li>Is familiar with all sections of the kitchen to facilitate the flexible use of associates.</li><li>Ensures that operating and kitchen equipment is maintained to a good standard with minimum breakage.</li><li>To ensure effective food storage, stock rotation and labelling and to report any food wastage/spoilage to a sous chef/head chef.</li></ul>

<p>Creates and presents the dishes in line with cooking instructions and supervisor's instructions. Adapts work to fluctuations in level of activity, to special events and particular guests. Helps receive deliveries and tidies food items according to storage guidelines. Support Chef de Partie or Demi Chef de Partie in the daily operation and work. Work according to the menu specifications by the Chef de Partie or Demi Chef de Partie. Control food stock and food cost in section. Ensures the equipment used remains in good condition.</p><p><strong>Desired Candidate Profile</strong></p><ul><li>Vocational diploma in food &amp; beverage studies and/or anyone eager to work in the sector regardless of their educational background, pending validation of their skills and motivations</li><li>Minimum of 3 year of cuisine experience, preferably in the luxury setting lifestyle resort.</li><li>Ability to work effectively in a team environment and take initiative</li><li>Preferably with Italian Restaurant experience</li></ul>