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Demi Chef De Partie – Culinary<br><br>Job Summary<br><br>Based at Mandarin Oriental, Doha within the Culinary Department in Doha, the Demi Chef De Partie – Culinary is responsible for supporting the Chef de Partie in managing a specific kitchen section and ensuring consistent daily production and service standards within the culinary kitchen. The role supports assigned kitchen sections, outlets, buffet, à la carte, banquets, and special events by ensuring that hot and cold food items, sauces, garnishes, buffet items, à la carte dishes, and event preparations are prepared and delivered in accordance with established recipes, quality standards, and food safety requirements. Working under the guidance of senior chefs, the position contributes to guiding junior colleagues during preparation and service while strengthening technical and supervisory skills. The Demi Chef De Partie – Culinary is expected to maintain high standards of hygiene, organization, teamwork, and flexibility while supporting operational requirements according to business needs.<br><br>Key Responsibilities<br><br>Support the Chef de Partie in organizing daily production and service for the culinary kitchen. Prepare and supervise preparation of hot and cold food items, sauces, garnishes, buffet items, à la carte dishes, and event preparations according to approved recipes and presentation standards. Ensure mise en place is completed on time and that the section is ready for each service period. Guide Commis chefs and trainees in basic tasks, hygiene standards, and proper preparation techniques. Monitor quality, freshness, portioning, and storage of ingredients within the section. Maintain cleanliness, equipment care, and HACCP compliance throughout the shift. Support various outlets, buffet, à la carte, banquet, and special event operations while maintaining consistency and efficiency. Assist with stock rotation, requisitions, and communication of shortages to senior chefs. Participate in training, tastings, briefings, and team development activities. Act as a role model for discipline, teamwork, grooming, and Mandarin Oriental standards.<br><br>Job Specifications<br><br>Education & Experience<br><br>High School qualification or equivalent required. Culinary diploma or professional culinary qualification preferred. Minimum 2 years of relevant culinary experience in a hotel or quality restaurant environment.<br><br>Skills & Requirements<br><br>Knowledge of general kitchen operations, mise en place, cooking methods, and service flow. Good technical knowledge of section-specific preparation, cooking, and plating standards. Ability to guide Commis chefs and trainees during mise en place and service periods. Strong understanding of food safety, HACCP, labeling, storage, and sanitation requirements. Able to manage section readiness and maintain quality under pressure. Good organizational skills with attention to portion control, waste reduction, and timing. Professional attitude with the ability to communicate clearly with senior chefs and junior colleagues. Willingness to support training, daily briefings, and operational improvements. Flexible to work varied shifts and support different outlets or events as required.

Demi Chef De Partie – Culinary<br><br>Job Summary<br><br>Based at Mandarin Oriental, Doha within the Culinary Department in Doha, the Demi Chef De Partie – Culinary is responsible for supporting the Chef de Partie in managing a specific kitchen section and ensuring consistent daily production and service standards within the culinary kitchen. The role supports assigned kitchen sections, outlets, buffet, à la carte, banquets, and special events by ensuring that hot and cold food items, sauces, garnishes, buffet items, à la carte dishes, and event preparations are prepared and delivered in accordance with established recipes, quality standards, and food safety requirements. Working under the guidance of senior chefs, the position contributes to guiding junior colleagues during preparation and service while strengthening technical and supervisory skills. The Demi Chef De Partie – Culinary is expected to maintain high standards of hygiene, organization, teamwork, and flexibility while supporting operational requirements according to business needs.<br><br>Key Responsibilities<br><br>Support the Chef de Partie in organizing daily production and service for the culinary kitchen. Prepare and supervise preparation of hot and cold food items, sauces, garnishes, buffet items, à la carte dishes, and event preparations according to approved recipes and presentation standards. Ensure mise en place is completed on time and that the section is ready for each service period. Guide Commis chefs and trainees in basic tasks, hygiene standards, and proper preparation techniques. Monitor quality, freshness, portioning, and storage of ingredients within the section. Maintain cleanliness, equipment care, and HACCP compliance throughout the shift. Support various outlets, buffet, à la carte, banquet, and special event operations while maintaining consistency and efficiency. Assist with stock rotation, requisitions, and communication of shortages to senior chefs. Participate in training, tastings, briefings, and team development activities. Act as a role model for discipline, teamwork, grooming, and Mandarin Oriental standards.<br><br>Job Specifications<br><br>Education & Experience<br><br>High School qualification or equivalent required. Culinary diploma or professional culinary qualification preferred. Minimum 2 years of relevant culinary experience in a hotel or quality restaurant environment.<br><br>Skills & Requirements<br><br>Knowledge of general kitchen operations, mise en place, cooking methods, and service flow. Good technical knowledge of section-specific preparation, cooking, and plating standards. Ability to guide Commis chefs and trainees during mise en place and service periods. Strong understanding of food safety, HACCP, labeling, storage, and sanitation requirements. Able to manage section readiness and maintain quality under pressure. Good organizational skills with attention to portion control, waste reduction, and timing. Professional attitude with the ability to communicate clearly with senior chefs and junior colleagues. Willingness to support training, daily briefings, and operational improvements. Flexible to work varied shifts and support different outlets or events as required.

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>Assist the Executive Chef in overseeing day-to-day kitchen operations across all outlets Ensure the highest standards of food quality, presentation, taste, and consistency Lead, coach, train, and motivate culinary teams to deliver exceptional dining experiences Contribute to menu planning and development in line with international culinary trends and brand guidelines Maintain strict compliance with food safety, hygiene, and operational standards (HACCP and local regulations) Monitor and control food costs, inventory levels, labor expenses, and waste Manage supplier relationships and ensure quality and cost-effective procurement Support the planning and execution of banquets, events, and special culinary projects Collaborate with other departments to ensure smooth kitchen operations and guest satisfaction Step in for the Executive Chef as required to ensure operational continuity</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><ul><li>Proven experience in 5-star luxury hotels or fine-dining establishments</li><li>International work exposure with strong knowledge of multiple global cuisines</li><li>Demonstrated leadership, organizational, and effective communication skills</li><li>In-depth knowledge of HACCP, food safety regulations, and quality standards</li><li>Ability to perform effectively in a fast-paced, high-pressure, guest-focused environment</li></ul><p></p></section>

Job Location:<br><br>Al Najada Doha Hotel By Tivoli<br><br>Overview<br><br>Minor Hotels is an international hotel owner, operator and investor, currently with a diverse portfolio of over 530 properties designed intelligently to appeal to a variety of travellers, serving new passions as well as personal needs. Through our Anantara, Avani, Elewana, Oaks, NH Hotels, NH Collection, nhow and TIVOLI properties, Minor Hotels operates in 50+ countries across Asia Pacific, the Middle East, Africa, the Indian Ocean, Europe and South America.<br><br>Job Description<br><br>As Demi Chef you will help the Executive Chef to prepare appetizers, as well as meat and vegetables for entrees. You further will help with the proper presentation of food, and ensure that that each customer is served the highest quality food in a timely manner. As Demi Chef you will participate in selecting and training new members of the kitchen team. They must follow and enforce health and safety standards in the kitchen. They should possess a high level of cleanliness, both in the kitchen and in personal hygiene. You should be familiar with working efficiently and quickly under pressure.<br><br>Qualifications<br><br> Bachelor’s Degree or any culinary degree Must have worked at least one year as Demi Chef in Hotels and Restaurants Excellent leadership and interpersonal skills Strongly committed to teamwork and customer service Eye for detail to achieve operation excellence<br><br>Not the right fit? Set up email alerts as new job postings become available that meet your interest!

Responsible for overseeing all bakery operations. The role includes designing and updating bakery menus, developing recipes, and ensuring consistent quality and presentation of all baked goods. The Bakery Executive Chef leads and trains the bakery team, coordinates production schedules, and manages daily activities to meet client and event requirements. This role ensures compliance with food safety, hygiene, and HSE standards, and works closely with procurement and inventory teams to manage ingredients, cost control, and waste reduction. The Bakery Executive Chef collaborates with other culinary and operations leaders to support large-scale catering projects and maintain high service standards aligned with AMWAJ’s brand. Qualifications5 years minimum as Executive Bakery Chef Demonstrated experience in menu development, recipe standardization, and portion and cost control for high-volume catering. Proven leadership in supervising, training, and motivating diverse culinary teams in a fast-paced environment. Solid knowledge of food safety, hygiene regulations, and HSE standards, with a commitment to safe, compliant operations. Strong organizational and time-management skills, with the ability to plan production schedules and meet strict deadlines. Effective communication and collaboration skills for working with operations, procurement, and client-facing teams. Relevant culinary or pastry qualification (e.g., Diploma or Degree in Culinary Arts/Bakery & Pastry) from a recognized institution. Several years of experience in a senior bakery or pastry chef role; prior experience in the Gulf region is an advantage.

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>Speciality Chef Baklava The Specialty Chef Baklava works closely with the Culinary Team and in the planning adequate supply of required items for restaurants and banquets, menu development, and other related areas.</p><p>What you will be doing:</p><ul><li>Prepare a variety of baklava types, focusing on high-quality, authentic flavors while experimenting with modern twists and new ingredients.</li><li>Develop and refine baklava recipes, incorporating seasonal ingredients, and experimenting with unique flavors and fillings to enhance the menu.</li><li>Maintain consistency in flavor, texture, and appearance across all baklava served.</li><li>Adjust recipes and processes as needed to ensure the highest standards are met.</li><li>Work with kitchen team members to maintain smooth operations and support other pastry chefs as needed.</li><li>Share knowledge and best practices related to baklava preparation.</li><li>Assist with ordering and managing inventory of ingredients necessary for baklava production, ensuring stock levels are adequate and organized.</li><li>Ensure the baklava is beautifully presented, with attention to detail in the plating, syrup drizzling, and garnishing.</li></ul></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><p>Proven experience as a pastry chef, baker, or similar role, with a specialization in Middle Eastern desserts, particularly baklava.</p><p>Strong understanding of baklava preparation techniques, ingredients, and flavor pairings.</p><p>A creative approach to baking, with a passion for experimenting with new recipes and ideas.</p><p>Ability to work efficiently in a fast-paced kitchen environment while maintaining high standards of quality.</p><p>Excellent communication skills and the ability to work well with a team.</p><p>Knowledge of food safety standards and best practices.</p><p></p></section>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p><span>Park Hyatt Doha is seeking a visionary and highly experienced Executive Chef to lead our culinary team and elevate our luxury and fine dining experiences. This is a unique opportunity to join a world-class hospitality brand known for excellence, sophistication, and innovation.</span></p><br><span>Key Responsibilities</span><br><ul><li><span>Lead and manage all kitchen operations across multiple outlets</span></li><li><span>Design and execute innovative, seasonal, and high-quality menus</span></li><li><span>Maintain the highest standards of food quality, presentation, and consistency</span></li><li><span>Ensure compliance with hygiene, health, and safety regulations</span></li><li><span>Manage food costs, budgeting, and inventory control</span></li><li><span>Recruit, train, and develop a high-performing culinary team</span></li><li><span>Collaborate with Food &amp; Beverage leadership to enhance guest experiences</span></li></ul><br><br><b>Qualifications:</b><br><ul><li><span>Proven experience as an Executive Chef, Executive Sous Chef or Head Chef in a luxury hotel or fine dining restaurant</span></li><li><span>Minimum 8–10 years of progressive experience in high-end culinary environments</span></li><li><span>Strong background in international cuisine and modern gastronomy techniques</span></li><li><p><span>Culinary degree or formal professional training from a recognized institution</span></p><br></li><li><span>Exceptional leadership, communication, and team-building skills</span></li><li><span>Strong financial acumen with experience in budgeting and cost control</span></li><li><span>Passion for creativity, innovation, and delivering memorable dining experiences</span></li><li><span>Ability to thrive in a fast-paced, high-pressure luxury environment</span></li></ul><p><span>If you’re ready to take your career to new heights and be part of something truly special, we want to hear from you! Join us at Park Hyatt Doha – where luxury meets opportunity.</span></p><br><p><span>Apply today and start your journey with us!</span><br><span>________________________________________</span><br><span><i>Park Hyatt Doha is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees.</i></span><br>&nbsp;</p><br><br> </div>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>Prepare, cook, and present Arabic and International dishes according to established recipes and quality standards. Manage and oversee the assigned kitchen section during preparation and service. Ensure food is prepared and served on time while maintaining consistency in taste, quality, and presentation. Assist the Sous Chef and Executive Chef in daily kitchen operations. Supervise, train, and support Commis Chefs and kitchen assistants. Monitor stock levels, minimize food wastage, and report requisition requirements. Ensure compliance with HACCP, food safety, sanitation, and hygiene standards. Maintain cleanliness and organization of the work area and kitchen equipment. Participate in menu development, recipe standardization, and food tastings. Ensure proper storage, labeling, and rotation of food items (FIFO). Handle guest requests and special dietary requirements whenever required. Maintain a positive and professional working relationship with all team members.</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><ul><li>Diploma or certification in Culinary Arts or Bachelor in Hospitality.</li><li>HACCP or Food Safety Certification preferred.</li><li>3 - 5 years of culinary experience in upscale or 5-star hotels.</li><li>Strong knowledge of cooking techniques and international cuisine standards.</li><li>Ability to perform well under pressure and handle busy service periods.</li><li>Strong communication skills and ability to work as part of a team.</li><li>Time management and multitasking abilities.</li></ul><p></p></section>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>Prepare, cook, and present Arabic and International dishes according to established recipes and quality standards. Manage and oversee the assigned kitchen section during preparation and service. Ensure food is prepared and served on time while maintaining consistency in taste, quality, and presentation. Assist the Sous Chef and Executive Chef in daily kitchen operations. Supervise, train, and support Commis Chefs and kitchen assistants. Monitor stock levels, minimize food wastage, and report requisition requirements. Ensure compliance with HACCP, food safety, sanitation, and hygiene standards. Maintain cleanliness and organization of the work area and kitchen equipment. Participate in menu development, recipe standardization, and food tastings. Ensure proper storage, labeling, and rotation of food items (FIFO). Handle guest requests and special dietary requirements whenever required. Maintain a positive and professional working relationship with all team members.</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><ul><li>Diploma or certification in Culinary Arts or Bachelor in Hospitality.</li><li>HACCP or Food Safety Certification preferred.</li><li>3 5 years of culinary experience in upscale or 5-star hotels.</li><li>Strong knowledge of cooking techniques and international cuisine standards.</li><li>Ability to perform well under pressure and handle busy service periods.</li><li>Strong communication skills and ability to work as part of a team.</li><li>Time management and multitasking abilities.</li></ul><p></p></section>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> Company Description<br><p>A luxury hospitality brand for modern travellers, Anantara connects guests to genuine places, people and stories through personal experiences and providing heartfelt hospitality in the world’s most exciting destinations. From pristine islands and tropical beaches to cosmopolitan cities, tranquil deserts and lush jungles, Anantara welcomes guests for journeys rich in discovery.</p><br><p>Banana Island Resort Doha by Anantara is a crescent of golden beach and over water villas just off the coast of downtown Doha. Accessible by private catamaran, escape for family adventures, ocean thrills or serene spa bliss.</p><br><p>Enjoy an alcohol-free atmosphere with the little ones as you surf, dive, golf, bowl or cinema. Race across lagoon waters with a host of motorised water sports. Unwind in the Middle East’s only wellness centre in an island resort setting, spread across lush botanical gardens.</p><br><br>Job Description<br><p><strong>Job Summary</strong></p><br><p>The Chef de Partie is responsible for running a specific section of the kitchen, ensuring all dishes are prepared consistently, efficiently, and to the highest quality standards. This role requires strong cooking skills, attention to detail, and the ability to work effectively in a fast-paced environment.</p><br><p><strong>Key Responsibilities</strong></p><br><ul><li><p>Prepare, cook, and present dishes within your assigned station according to established recipes and standards.</p><br></li><li><p>Ensure all ingredients and mise en place are prepared on time for service.</p><br></li><li><p>Maintain high standards of food quality, taste, and presentation at all times.</p><br></li><li><p>Assist in menu development and recipe testing as required.</p><br></li><li><p>Ensure proper storage, labeling, and rotation of food items to maintain freshness and compliance with safety standards.</p><br></li><li><p>Monitor portion control to minimize waste and ensure cost management.</p><br></li><li><p>Maintain cleanliness and organization of your workstation in accordance with hygiene and safety regulations.</p><br></li><li><p>Supervise and train Commis Chefs and other junior staff assigned to your section.</p><br></li><li><p>Coordinate with other kitchen sections to ensure smooth and timely service.</p><br></li><li><p>Report any maintenance issues, equipment problems, or shortages to the Sous Chef or Head Chef.</p><br></li><li><p>Follow all health, safety, and sanitation procedures as per company policy</p><br></li></ul><br>Qualifications<br><p><strong>Qualifications &amp; Skills</strong></p><br><ul><li><p>Proven experience as a Chef de Partie or strong experience as a Demi Chef de Partie.</p><br></li><li><p>Knowledge of various cooking techniques and kitchen operations.</p><br></li><li><p>Ability to work well under pressure in a fast-paced environment.</p><br></li><li><p>Strong organizational and time-management skills.</p><br></li><li><p>Ability to follow recipes and instructions precisely.</p><br></li><li><p>Good communication and teamwork skills.</p><br></li><li><p>Culinary degree or relevant certification is preferred.</p><br></li></ul><br><br> </div>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>Position Summary</p><p>The Chef De Partie – Cold Kitchen / Salad is responsible for overseeing all cold food preparation, including salads, dressings, cold appetizers, and garde manger items. This role ensures high standards of food quality, presentation, hygiene, and efficiency while supporting the Head Chef in daily kitchen operations and team supervision.<br></p><p>Key Responsibilities:</p><ul><li><p>Manage and supervise the cold kitchen (garde manger) section.</p></li><li><p>Prepare and present salads, cold starters, dressings, sauces, and cold platters to company standards</p></li><li><p>Ensure consistency, freshness, and visual appeal of all cold dishes</p></li><li><p>Assist in menu development and seasonal salad creations</p></li><li><p>Monitor food quality, portion control, and waste reduction</p></li><li><p>Maintain strict food safety, sanitation, and HACCP standards</p></li><li><p>Train, guide, and supervise junior kitchen staff in the cold section</p></li><li><p>Coordinate with hot kitchen and service teams for smooth operations</p></li><li><p>Manage prep lists, ordering, and stock rotation (FIFO)</p></li></ul></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><ul><li><p>Minimum 6 years’ experience in hotels / catering, including at least 2 years in a CDP role.</p></li><li><p>Proven experience as a Chef de Partie, or similar role in cold kitchen/garde manger</p></li><li><p>Strong knowledge of fresh produce, salads, cold sauces, and plating techniques</p></li><li><p>Good understanding of food safety and hygiene regulations</p></li><li><p>Leadership skills with the ability to train and motivate staff</p></li><li><p>Ability to work under pressure in a fast-paced kitchen</p></li><li><p>Strong organizational and time-management skills</p></li><li><p>Culinary qualification or relevant training preferred</p></li></ul><p></p></section>

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 the preparation and presentation of authentic, high-quality Chinese cuisine in accordance with hotel standards and recipes. Prepare and cook a variety of Chinese dishes. Ensure all food items are produced according to established recipes, quality standards, and portion control guidelines. Support the Chef de Partie in the daily operations of the Chinese kitchen section. Supervise and guide Commis Chefs and kitchen assistants as required. Prepare mise en place and ensure all ingredients are ready before service. Maintain cleanliness, hygiene, and food safety standards in compliance with HACCP regulations. Monitor stock levels and assist with inventory control, ordering, and proper storage of food items. Ensure ingredients are stored correctly to maintain freshness and quality. Assist with menu development and the introduction of new Chinese dishes and seasonal specials. Minimize food waste through efficient use of ingredients while maintaining cost control. Ensure all kitchen equipment is operated safely and report maintenance issues promptly. Maintain a clean, organized, and efficient workstation throughout each shift. Support buffet, banquet, and special event food production as required. Work collaboratively with the culinary team to deliver exceptional food quality and guest satisfaction.<br><br>Qualifications<br><br>Minimum 2–3 years of experience in Chinese cuisine within a luxury hotel, fine-dining restaurant, or 5-star hospitality environment. Diploma or certification in Culinary Arts or a related field. Strong knowledge of authentic Chinese cuisine dishesand seafood dishes, and traditional cooking techniques. Ability to maintain the high presentation and quality standards expected in a luxury hospitality environment. Sound knowledge of HACCP, food safety, hygiene, and sanitation standards. Experience working in high-volume kitchen operations while maintaining consistency and attention to detail. Ability to perform efficiently under pressure in a fast-paced kitchen environment. Strong teamwork and communication skills, with the ability to collaborate effectively across kitchen departments. Flexibility to work rotating shifts, weekends, and public holidays. Professional appearance, positive attitude, and a commitment to delivering exceptional guest experiences.<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 the preparation and presentation of authentic, high-quality Chinese cuisine in accordance with hotel standards and recipes. Prepare and cook a variety of Chinese dishes. Ensure all food items are produced according to established recipes, quality standards, and portion control guidelines. Support the Chef de Partie in the daily operations of the Chinese kitchen section. Supervise and guide Commis Chefs and kitchen assistants as required. Prepare mise en place and ensure all ingredients are ready before service. Maintain cleanliness, hygiene, and food safety standards in compliance with HACCP regulations. Monitor stock levels and assist with inventory control, ordering, and proper storage of food items. Ensure ingredients are stored correctly to maintain freshness and quality. Assist with menu development and the introduction of new Chinese dishes and seasonal specials. Minimize food waste through efficient use of ingredients while maintaining cost control. Ensure all kitchen equipment is operated safely and report maintenance issues promptly. Maintain a clean, organized, and efficient workstation throughout each shift. Support buffet, banquet, and special event food production as required. Work collaboratively with the culinary team to deliver exceptional food quality and guest satisfaction.<br><br>Qualifications<br><br>Minimum 2–3 years of experience in Chinese cuisine within a luxury hotel, fine-dining restaurant, or 5-star hospitality environment. Diploma or certification in Culinary Arts or a related field. Strong knowledge of authentic Chinese cuisine dishesand seafood dishes, and traditional cooking techniques. Ability to maintain the high presentation and quality standards expected in a luxury hospitality environment. Sound knowledge of HACCP, food safety, hygiene, and sanitation standards. Experience working in high-volume kitchen operations while maintaining consistency and attention to detail. Ability to perform efficiently under pressure in a fast-paced kitchen environment. Strong teamwork and communication skills, with the ability to collaborate effectively across kitchen departments. Flexibility to work rotating shifts, weekends, and public holidays. Professional appearance, positive attitude, and a commitment to delivering exceptional guest experiences.<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">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>The Iconic Rixos Gulf Hotel Doha introduces a unique lifestyle and luxurious Services and products, Rixos warm hospitality, the vibrant Entertainment programs, and the trendy and distinguished ALL INCLUSIVE Food and Beverage concepts with 378 beautifully appointed guest Rooms, dream bedding and luxurious atmosphere. Join our motivated and vibrant Team as Sous Chef and build your career with us.</p><p>The Sous Chef is responsible for planning and directing food preparation in a kitchen. This will involve a large degree of supervising other kitchen staff. The Sous Chef will help with menu planning, inventory, and managing of supplies. Also aid in making sure the kitchen is up to safety standards and that staff are obeying sanitation rules. During mealtimes, it is important that the Sous Chef be quick on his/her feet and be able to make smart decisions instantly. The Sous Chef is responsible for staff scheduling and discipline, when necessary.</p><p>Properly measures and portions all food items. Complies with all portion sizes, quality standards, department rules, policies and procedures. Cooks all food to Proper specifications in a timely manner. Utilizes kitchen equipment to prepare food items such as: knives, slicers, whips, pots, pans, warmers, steamers, grills, ovens, etc. Ensures proper food temperatures are maintained and food is stored correctly. Ensures freshness and quality of all menu items. Packages all products to proper specifications. Performs opening, closing and side work duties as instructed and according proper guidelines. Keeps workstation and equipment clean, organized, sanitized, and sufficiently stocked. Follows and upholds all health codes and sanitation regulations. Sets up and operates kitchen equipment.</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><p>Previous 5-star hotel experience is an advantage. Excellent communication and customer service skills Strong leadership qualities and management skills Ability to maintain high service levels under pressure. Additional certification(s) from a reputable Culinary school will be an advantage 3 years experience in the same capacity</p><p></p></section>

HEAD CHEF - JAPANESE CUISINELuxury Lifestyle Hotel • Doha, Qatar • USD $49,000 per year, Tax-Free • Housing and transportation allowances<br>ABOUT THE ROLEWe are searching for a talented and visionary Head Chef with a deep specialization in Japanese cuisine for a prominent luxury lifestyle hotel in Doha, Qatar. This is a senior culinary leadership role for a chef who brings authentic mastery of Japanese cooking traditions, combined with the creativity and leadership presence to elevate the property's Japanese dining experience to world-class standards.<br>WHAT YOU'LL DOLead all culinary operations of the Japanese kitchen, ensuring outstanding food quality, authenticity, consistency, and presentation Design and innovate menus that honour traditional Japanese culinary techniques while bringing a refined, modern sensibility Recruit, develop, and inspire the kitchen brigade to achieve operational and service excellence Manage food costing, inventory control, and waste reduction to maintain kitchen profitability Ensure full compliance with hygiene, food safety, and kitchen organization standards Collaborate with F&B leadership to align culinary output with the property's brand and guest expectations Oversee smooth kitchen operations across daily service, events, and special functions<br>WHAT YOU BRINGProven experience as a Head Chef or Senior Sous Chef with a strong specialization in Japanese cuisine - this is a firm requirement Expert command of Japanese culinary techniques, including sushi, sashimi, robata, ramen, teppanyaki, or kaiseki Japanese language proficiency is highly preferred; it will be considered a significant advantage in the selection process Background in luxury hotels or high-end Japanese restaurants is strongly preferred Deep passion for Japanese culinary traditions combined with a creative, forward-thinking approach Strong leadership and team development skills Solid knowledge of food costing, menu engineering, and kitchen administration Ability to thrive under pressure in a fast-paced, high-standard kitchen environment<br>WHAT'S OFFEREDTax-free package of approximately USD $49,000 per year, plus housing and transportation allowances Annual leave and public holiday entitlements Private medical insurance End of service benefits Complimentary meals, hotel, and dining rates for self, family, and friends Learning, development, and career progression opportunities

HEAD CHEF - JAPANESE CUISINELuxury Lifestyle Hotel • Doha, Qatar • USD $49,000 per year, Tax-Free • Housing and transportation allowances<br>ABOUT THE ROLEWe are searching for a talented and visionary Head Chef with a deep specialization in Japanese cuisine for a prominent luxury lifestyle hotel in Doha, Qatar. This is a senior culinary leadership role for a chef who brings authentic mastery of Japanese cooking traditions, combined with the creativity and leadership presence to elevate the property's Japanese dining experience to world-class standards.<br>WHAT YOU'LL DOLead all culinary operations of the Japanese kitchen, ensuring outstanding food quality, authenticity, consistency, and presentation Design and innovate menus that honour traditional Japanese culinary techniques while bringing a refined, modern sensibility Recruit, develop, and inspire the kitchen brigade to achieve operational and service excellence Manage food costing, inventory control, and waste reduction to maintain kitchen profitability Ensure full compliance with hygiene, food safety, and kitchen organization standards Collaborate with F&B leadership to align culinary output with the property's brand and guest expectations Oversee smooth kitchen operations across daily service, events, and special functions<br>WHAT YOU BRINGProven experience as a Head Chef or Senior Sous Chef with a strong specialization in Japanese cuisine - this is a firm requirement Expert command of Japanese culinary techniques, including sushi, sashimi, robata, ramen, teppanyaki, or kaiseki Japanese language proficiency is highly preferred; it will be considered a significant advantage in the selection process Background in luxury hotels or high-end Japanese restaurants is strongly preferred Deep passion for Japanese culinary traditions combined with a creative, forward-thinking approach Strong leadership and team development skills Solid knowledge of food costing, menu engineering, and kitchen administration Ability to thrive under pressure in a fast-paced, high-standard kitchen environment<br>WHAT'S OFFEREDTax-free package of approximately USD $49,000 per year, plus housing and transportation allowances Annual leave and public holiday entitlements Private medical insurance End of service benefits Complimentary meals, hotel, and dining rates for self, family, and friends Learning, development, and career progression opportunities

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p>You will be responsible for delivering a consistently high standard of service to guests. As a <strong>Commis Chef - Thai National</strong>, you will prepare high-quality dishes with consistency and ensure a courteous, professional, efficient, and flexible service in line with the outlet’s operating concept and Hyatt International standards.</p><br><p><i><strong>This position is open to Thai nationals only.</strong></i></p><br><br><br><b>Qualifications:</b><br><p> a { text-decoration: none; color: #464feb; } tr th, tr td { border: 1px solid #e6e6e6; } tr th { background-color: #f5f5f5; } <strong>Qualification:&nbsp;</strong></p><br><ul><li>Prior experience as a Commis Chef or Apprentice in a reputable hotel or high-standard restaurant.</li><li>Fundamental culinary skills with a basic understanding of kitchen operations.</li><li>Good knowledge of food safety, hygiene, and sanitation standards.</li></ul><br> </div>

The ideal candidate will have strong expertise in pizza operations, dough management, and team supervision, ensuring consistent quality and smooth day-to-day kitchen operations.<br><br>Key Responsibilities:Support the Head Chef in daily kitchen operations Lead and train the pizza team to ensure consistency and quality Prepare, shape, and cook high-quality pizzas using proper techniques Oversee dough preparation, fermentation, and ingredient management Maintain cleanliness, hygiene, and food safety standards Manage stock levels, ordering, and portion control Assist with menu updates and new pizza recipe developmen<br>t<br>Requirements:Proven experience in pizza making (Neapolitan, Roman, or artisanal styles) Minimum 3 years of experience as a Senior Pizza Chef or Sous Chef. Strong understanding of dough science, fermentation, and baking Ability to work in a fast-paced environment Solid leadership and communication skil<br>ls<br>Benefits:Extensive learning opportunities with hard and soft skill training to help you improve and challenge yourself. Be involved in customized trainings. Have the chance to work in an international, diverse, and inclusive environment. Become part of one of the most caring communities out there. Annual leave as per the company policy. Medical Insurance covering all necessary services. Yearly get-together for our Frontliner Champions. Recruitment Process and Timeline Application Review: Submit your application, and our talent attraction team will review your profile. Pre-Screening: If your profile matches our requirements, you will receive a call from our talent team to discuss about the opportunity. Interview Process: If shortlisted, you will meet with our hiring/ operations managers and may need to attend one more round, which could include a trial at our kitchen or dine-in locati<br>on.

<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>Chef de Partie </strong></p><br><p>This role involves contributing to the overall success of the culinary team by executing tasks with precision, collaborating with colleagues, and maintaining a positive and efficient working environment.</p><br><ul><li>Assume responsibility for the assigned culinary section and any other special task assigned from time to time by the Sous Chef and Junior Sous Chef.</li><li>Responsible for preparing, portioning, monitoring temperature, and garnishing foods to ensure that methods of cooking and garnishing and sizes of portions are as prescribed.</li><li>Receive and examine food supplies required for the menu in order to ensure quality and quantity ensuring that it meet the established standards and specifications.</li><li>Ensure preparation is carried out to the correct specifications and recipes in a timely manner.</li><li>Ensure guest satisfaction and food quality standards.</li><li>Proper use of materials in a continuous effort to keep wastage to a minimum.</li><li>Perform all the tasks mentioned on the task list together with any additional duty assigned from time to time by the Sous Chef or Junior Sous Chef.</li><li>Adhere to and enforce strict hygiene and safety standards, contributing to the overall cleanliness and organization of the kitchen.</li></ul><br>Qualifications<br><br><ul><li>Higher Secondary or equivalent</li><li>Professional kitchen apprenticeship or chefs training course and previous experiences in quality establishments along with good culinary skills</li><li>1-2 years’ experience in the same role or 3 years’ experience as Demi Chef in a similar field</li><li>Good knowledge in Food Safety and HACCP</li></ul><br>Additional Information<br><br> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> Company Description<br><p>A luxury hospitality brand for modern travelers, Anantara connects guests to genuine places, people and stories through personal experiences and providing heartfelt hospitality in the world’s most exciting destinations. From pristine islands and tropical beaches to cosmopolitan cities, tranquil deserts and lush jungles, Anantara welcomes guests for journeys rich in discovery.</p><br><p>Banana Island Resort Doha by Anantara is a crescent of golden beach and over water villas just off the coast of downtown Doha. Accessible by private catamaran, escape for family adventures, ocean thrills or serene spa bliss.</p><br><p>Enjoy an alcohol-free atmosphere with the little ones as you surf, dive, golf, bowl or cinema. Race across lagoon waters with a host of motorized water sports. Unwind in the Middle East’s only wellness center in a resort setting, spread across lush botanical gardens.</p><br><br>Job Description<br><p>As Demi Chef you will help the Executive Chef to prepare appetizers, as well as meat and vegetables for entrees. You further will help with the proper presentation of food, and ensure that that each customer is served the highest quality food in a timely manner. As Demi Chef you will participate in selecting and training new members of the kitchen team. They must follow and enforce health and safety standards in the kitchen. They should possess a high level of cleanliness, both in the kitchen and in personal hygiene. You should be familiar with working efficiently and quickly under pressure.</p><br><br>Qualifications<br><p>• Bachelor’s Degree or any culinary degree<br> • Must have worked at least one year as Demi Chef in Hotels and Restaurants<br> • Excellent leadership and interpersonal skills<br> • Strongly committed to teamwork and customer service<br> • Eye for detail to achieve operation excellence</p><br><br><br> </div>