وظائف شيف أسماك في قطر

<p>House cook Mela and female wanted only outside country person I need only India Visa available food room wifi Visa ticket</p>

We are looking for an experienced and skilled Sushi Cook to join our kitchen team in Doha. The ideal candidate should have 2-3 years of hands-on experience preparing sushi and be confident with sushi rolling, slicing, rice preparation, and producing different types of sushi according to established recipes and standards.<br><br>This is a hands-on production role for someone who is comfortable working in a busy restaurant environment and can consistently deliver quality, speed, and presentation.<br><br>Key Responsibilities<br><br> Prepare different varieties of sushi, including maki rolls, and other sushi items Demonstrate good skills in rolling sushi neatly and consistently Properly slice sushi rolls and fish with accuracy and consistency Prepare and season sushi rice according to the required standards Prepare and organize sushi ingredients, fillings, sauces, and garnishes Follow standardized recipes, portion sizes, and presentation guidelines Maintain consistency in taste, quality, portion, and presentation Ensure proper handling, storage, and rotation of fresh fish and other ingredients Maintain excellent hygiene and food safety standards at all times Keep the sushi preparation area clean, organized, and ready for service Work efficiently during busy periods and maintain good speed without compromising quality Minimize food waste and follow proper stock-control procedures Work closely with the Head Chef and kitchen team to ensure smooth daily operations<br><br>Requirements<br><br> 2-3 years of practical experience as a Sushi Cook or similar position Strong hands-on experience with sushi rolling and slicing Ability to prepare different types of sushi consistently Good knife skills and understanding of sushi preparation techniques Knowledge of sushi rice preparation and basic Japanese/Asian ingredients Good understanding of food hygiene, food handling, and kitchen safety Valid Health & Safety / Food Safety Certificate Transferable Iqama / Qatar residency documentation Currently based in Doha, Qatar Available to join immediately Ability to work as part of a professional kitchen team Able to work under pressure in a fast-paced F&B environment<br><br>Preferred<br><br> Experience in Japanese, Asian, fusion, or high-volume restaurant operations Good knowledge of different sushi rolls and modern sushi presentation Ability to follow standardized recipes and maintain consistency<br><br>What We Offer<br><br> Immediate employment opportunity Competitive salary based on experience Professional and fast-paced F&B environment Opportunity to work with an established restaurant operation in Doha. Msheireb Mall<br><br>For immediate face to face interview /Cooking Test Send CV Via Whats App to +966580660665

KEY RESPONSIBILITIES<br>Directs, coaches, supports, supervises, and evaluates (with the Sous Chef) all direct reports. Must have excellent food knowledge and a full understanding of culinary terms. Must be able to read, understand, follow, and prepare company recipes by maintaining the quality and consistency in taste according to the instructions provided by the corporate office. Must be proficient in completing tasks, work efficiently and productively. Must be able to work in any section of a kitchen. Coordinate and supervise all team members assigned to their section, assign and delegate tasks accordingly. Undertake recipe reviews daily. Maintain recipe folders in immaculate condition. Responsible for follow-through on any request within the area of responsibility received from the direct supervisor or manager on duty; this may include show plates, food samples and random food tastings. Control production levels and recommend ideas for improvements and better cost controlling. Prepare daily electronic food requisitions needed for his section production and countercheck deliveries for its accuracy; Report any discrepancies to his immediate supervisor. Must be able to oversee any main section (Sauce, Entremetier, Fish, Roast, Outlet CDP, Tournant and Cold Kitchen) and its entire food production. Maintain and ensure that Public Health are followed according to company standards and expectation (referring to US, Anvisa, Shipsan, Canadian, Australian etc.) and always followed within their section. Ensures that the HACCP program is carried out correctly. Maintains their assigned area in preparation for announced or unannounced United States Public Health type inspection either done by the Food & Beverage Director or the actual inspectors. Reports for duty at assigned times, follows their supervisor’s instructions, and ensures that personal appearance, uniform, and personal hygiene are in accordance with the company’s rules and regulations.<br>FINANCIAL RESPONSIBILITIES<br>This position is responsible for cost containment through the proper use, handling and maintenance of records, reports, supplies and equipment. Identifies potential expense reductions through cost control. Analyzes operational problems and establishes controls. Reviews timesheets and forwards them to the Executive Chef for approval. May prepare a variety of reports and letters utilizing personal computer system and equipment. Ensures that items are requisitioned in correct quantities, within acceptable timeframes and in accordance with established control procedures. Conducts workstation spot checks to ensure items are correctly stored to minimize deterioration and waste.<br>MOTIVATIONAL RESPONSIBILITIES<br>Monitors and manages the various assigned workstation functions. Monitors the assignment of duties and responsibilities to their staff. Observes and evaluates staff and work procedures to ensure quality standards and service are met. Makes recommendations regarding personnel actions such as new hire requests and discharges, to ensure adequate and continuous staffing. Inspects workstations, work areas, equipment, etc. to ensure efficient service and conformance to standards.<br>QUALIFICATIONS AND EDUCATION<br>A minimum of 8 years in an upscale hotel, resort, cruise ship or convention banqueting service and at least 2 years as Chef de Partie (shipboard experience preferred). A culinary school degree is required. Very strong management skills in a multicultural and dynamic environment. Very strong communication, problem solving, decision making, and interpersonal skills. Superior customer service, teambuilding, and conflict resolution skills. Knowledge of the principles and processes for providing personalized services including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques. Strong planning, coaching, organizing, staffing, controlling, and evaluating skills. Intermediate computer software skills required. Possess a good understanding of basic accounting principles such as numbering flow, “Debits/Credits”, adjusting entries, and corrections. Ability to write reports and business correspondence and to establish a good rapport with the ship’s Senior Officers and the corporate office.

Company Description<br><br>Rixos Premium Qetaifan Island North<br><br>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.<br><br>Job Description<br><br>Commis l<br><br>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.<br><br>Prepare ingredients including chopping, marinating, and portioning meats, vegetables, and seafood. Cook basic dishes, sauces, and garnishes under the supervision of the Demi Chef de Partie. Assist in grilling, frying, roasting, steaming, and sautéing as per menu requirements. Ensure food presentation and plating meet kitchen standards. Maintain knowledge of recipes, portion sizes, and cooking techniques. Maintain a clean and organized workstation throughout service. Follow food safety and hygiene regulations. Properly store and label ingredients, sauces, and semi-prepared food. Take initiative in learning advanced cooking techniques. Adapt quickly to different sections of the kitchen when assigned.<br><br>Qualifications<br><br>Culinary diploma or certification from a recognized institution (preferred).1-2 years of experience in a professional kitchen. Strong knowledge of basic cooking techniques and kitchen operations. Ability to work efficiently in a high-pressure, fast-paced environment. Good teamwork, communication, and multitasking skills.

<p>Ensures that all company's minimum brand standards have been implemented. 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. 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. Assists in quality control of items. Weighs and measures designated ingredients. 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. Works in any sections of kitchen including associate kitchen when necessary or as requested by the Sous Chef or Chef de Cuisine. Ensures the sanitation standards for kitchen are being met. Stores foods in designated areas. Cleans work areas, equipment and utensils, segregates and removes garbage. Is familiar with all sections of the kitchen to facilitate the flexible use of associates. Ensures that operating and kitchen equipment is maintained to a good standard with minimum breakage. To ensure effective food storage, stock rotation and labelling and to report any food wastage/spoilage to a sous chef/head chef.</p><p><strong>Desired Candidate Profile</strong></p><p>Always provides a courteous and professional service. Manages all guest and associate inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily. Maintains positive guest and colleague interactions with good working relationships.</p>

About Us<br><br>As the world's largest family of luxury hotels, we all take great pride in being genuine ambassadors of the Inter Continental® brand.<br><br>Shaped by decades of international know-how and local insights, our passion for luxury travel spans cultures and customs. Inspiring us to create warm and sophisticated experiences for those seeking a richer perspective on the world. Each of our hotels cultivates a distinctive style and ambience where we embrace every opportunity to give our guests a personal and enriching experience.<br><br>If you'd like to embrace a wider world of experiences and opportunities, we'd like to welcome you to the world's most international luxury hotel brand.<br><br>Located on Doha's longest private beach and nestled in landscaped gardens, the Inter Continental Doha Beach & Spa features 12 restaurants, a range of recreational facilities, a free-form swimming pool, and the world-class Spa Inter Continental.<br><br>Situated in an exclusive location, minutes from downtown Doha and major government and corporate offices and within minutes to the Doha Exhibition and Convention Centre, City Center Mall, and Doha Golf Club, our properties offer distinctive surroundings which will forever redefine luxury.<br><br>Your Day to Day<br><br>As The Sous Chef for the Commissary & Butchery, you will be responsible for maintaining high standards of product quality, food safety, hygiene, yield, portion control, and production efficiency, while leading and developing the culinary team and ensuring compliance with hotel and IHG standards.<br><br>Key Responsibilities include:<br><br>Oversee the day-to-day operations of the Commissary and Butchery sections, ensuring smooth and efficient production. Plan and coordinate daily production requirements based on outlet forecasts, business levels, menus, and operational needs. Supervise the preparation, trimming, cutting, portioning, marinating, and processing of meat, poultry, seafood, and other products according to approved specifications. Ensure all raw materials received for production meet the required quality and specification standards. Conduct regular quality checks on meat, poultry, seafood, and other products before and during preparation. Ensure consistency in cutting, portioning, weight, size, and presentation according to established product specifications. Monitor product yield and ensure efficient utilization of raw materials. Maintain accurate portioning and cutting standards to support food cost objectives. Monitor production waste and implement measures to reduce unnecessary losses. Work closely with Cost Control and the Executive Chef to monitor food cost performance. Coordinate closely with the Executive Chef, Sous Chefs, outlet chefs, and Food & Beverage teams to understand daily and upcoming production requirements. Ensure outlet requests are communicated clearly to the production team and completed within agreed timelines.<br><br>What We Need From You<br><br>Culinary qualification or equivalent professional culinary training. Minimum 3–5 years of relevant culinary experience, preferably within a luxury hotel, resort, large-scale kitchen, commissary, or high-volume culinary operation. Previous experience as a Sous Chef, Junior Sous Chef, Chef de Partie, or equivalent senior culinary position. Strong technical knowledge of butchery, meat preparation, trimming, cutting, portioning, and yield management. Experience in commissary or central production operations is highly desirable. Strong knowledge of food safety, HACCP, hygiene, and proper food handling practices. Understanding of food cost, portion control, production planning, and waste management. Proven ability to lead, coach, and develop a culinary team. Strong organizational skills with the ability to manage multiple production requirements and priorities. Ability to work effectively in a fast-paced, high-volume culinary environment.<br><br>What We Offer<br><br>We’ll reward all your hard work with competitive salary and benefits.<br><br>Join us and you’ll become part of the global IHG family – and like all families, all our individual team members share some winning characteristics. As a team, we work better together – we trust and support each other, we do the right thing and we welcome different perspectives. You need to show us you care: that you notice the little things that make a difference to guests as well as always looking for ways to improve - visit www.careers.ihg.com to find out more about us.<br><br>So go on - show us how your passion and personality are the perfect fit to deliver memorable experiences to our guests.<br><br>Don't quite meet every single requirement, but still believe you'd be a great fit for the job? We'll never know unless you hit the 'Apply' button. Start your journey with us today.

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span><u><b>Job Summary</b></u> <br></span><p>The Commis Chef is responsible to support culinary operations, learn and develop culinary skills, ensure food quality and safety, and contribute to the success of the kitchen team.</p><br> <br><br><u><b>Job Responsibilities 1</b></u> <br><p>Assist in the preparation and cooking of various dishes according to recipes and instructions provided by senior chefs.</p><br> <p>Prepare ingredients, such as chopping vegetables, portioning meats, and measuring spices.</p><br> <p>Execute cooking techniques, such as grilling, frying, sautéing, baking, and roasting, under the supervision of senior chefs.</p><br> <p>Follow food safety and sanitation standards to ensure cleanliness and hygiene in the kitchen.</p><br> <p>Maintain a clean and organized work area, including proper storage of ingredients, utensils, and equipment.</p><br> <p>Monitor cooking processes, such as temperature and cooking times, to ensure food is cooked to the desired quality and doneness.</p><br> <p>Plate and garnish dishes according to plating guidelines and presentation standards.</p><br> <p>Assist in stock rotation and inventory management to ensure freshness and minimize waste.</p><br> <p>Operate kitchen equipment safely and correctly, following proper usage and maintenance procedures.</p><br> <p>Communicate effectively with other kitchen staff to coordinate food preparation and service.</p><br> <p>Follow instructions and guidance from senior chefs and kitchen management.</p><br> <p>Learn and develop culinary skills and techniques through on-the-job training and practice.</p><br> <p>Adhere to kitchen policies, procedures, and guidelines set by the head chef or kitchen management.</p><br> <br><br><u><b>Job Responsibilities 2</b></u> <br><br><b>Additional Responsibilities 3</b> <br><br><u><b>Job Knowledge &amp; Skills</b></u> <br><p>Understanding of fundamental cooking methods such as grilling, sautéing, frying, baking, and roasting.</p><br> <p>Knowledge of food safety principles, including proper handling, storage, and temperature control to prevent foodborne illnesses.</p><br> <p>Familiarity with a variety of ingredients, including meats, seafood, vegetables, herbs, and spices, and their preparation techniques.</p><br> <p>Understanding of menu items, recipes, and plating standards to ensure consistent quality and presentation.</p><br> <p> Basic knowledge of kitchen tools and equipment, including knives, cookware, and appliances, and their proper use and maintenance.</p><br><br><br><u><b>Job Experience</b></u> <br><p>Minimum 2 year(s) working experience, 1 year relevant working experience, 1 year GCC is a plus</p><br><br><br><u><b>Competencies</b></u> <br>Agility<br>AI Fluency<br>Leadership<br>Quality<br>Resilience<br><br><br><u><b>Education</b></u> <br>Certificate in Culinary Arts<br><br><br><br> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> About the job Commis I - QHR <p><strong>The Associate Experience:</strong></p><br> <p>The hiring hotel believes that exceptional work deserves exceptional care. They are offering a thoughtfully designed associate experience that supports your wellbeing, growth and life beyond work. This includes:</p><br> <p>- A competitive salary and benefits package</p><br> <p>- High-quality associate accommodation in prime locations in the heart of Lusail and the Pearl</p><br> <p>- A birthday day off (because your milestones matter!)</p><br> <p>- Personalized development plans and continuous learning opportunities to support your career journey</p><br> <p>These benefits reflect our commitment to creating an environment where you thrive – professionally and personally – while building a meaningful career with them.</p><br><p><strong>Your Role:</strong></p><br> <p><strong>Guest Satisfaction:</strong></p><br> <ul><li>Always provides a courteous and professional service.</li><li>Manages all guest and associate inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily.</li><li>Maintains positive guest and colleague interactions with good working relationships.</li></ul> <p><strong>Operations:</strong></p><br> <ul><li>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> <br> <br> </div>

We are seeking an experienced and versatile Private Chef to manage the daily culinary requirements of a private/VIP household. The successful candidate should have strong experience in general food preparation and cooking, along with good knowledge of pastry, bakery, and breakfast preparation. The Chef will be responsible for preparing high-quality, fresh, nutritious, and well-presented meals while adapting menus to the preferences, dietary requirements, and schedule of the household. Key Responsibilities Plan, prepare, and serve daily breakfast, lunch, dinner, snacks, desserts, and special meals. Prepare a wide variety of international, continental, Arabic, Asian, and other cuisines as required. Demonstrate strong skills in general food preparation and cooking, including meat, poultry, seafood, vegetables, rice, pasta, soups, sauces, and main courses. Prepare a variety of breakfast items, including eggs, pancakes, waffles, French toast, cereals, fresh juices, breads, and other breakfast specialties. Prepare pastries, bakery items, cakes, desserts, and other sweet dishes as required. Develop and rotate menus based on the family's preferences, nutritional requirements, and dietary restrictions. Prepare healthy and customized meals, including special diets such as vegetarian, low-carb, gluten-free, or allergy-specific meals where required. Ensure excellent food quality, taste, freshness, portion control, and presentation. Maintain strict standards of food hygiene, safety, sanitation, and cleanliness in accordance with household requirements. Manage kitchen supplies, ingredients, and food inventory, ensuring proper storage and minimizing wastage. Prepare grocery and ingredient lists and coordinate purchasing or communicate requirements to the household representative. Maintain the cleanliness and organization of the kitchen, cooking equipment, utensils, refrigerators, and storage areas. Prepare meals for private functions, family gatherings, dinner parties, and special occasions when required. Coordinate meal preparation and serving times according to the household's daily schedule. Work closely with other household staff, including housekeepers, butlers, nannies, and household managers, when required. Maintain complete confidentiality, discretion, and professionalism regarding the household and its family members. Ensure kitchen equipment and appliances are used safely and maintained in good working condition. Stay updated with new recipes, culinary techniques, healthy cooking methods, and food presentation trends. Perform other reasonable culinary and household-related duties assigned by the principal or household management. Candidate Requirements Proven experience as a Private Chef, Personal Chef, Executive Chef, Sous Chef, or similar culinary position. Strong practical experience in general cooking, pastry/bakery, and breakfast preparation. Good knowledge of multiple cuisines and cooking techniques. Strong menu planning and food presentation skills. Knowledge of food safety, hygiene, sanitation, and proper food storage. Ability to prepare fresh, nutritious, high-quality meals consistently. Ability to work independently with minimal supervision. Excellent attention to detail and high standards of cleanliness. Flexible to work according to the household's schedule, including weekends, holidays, and special occasions when required. Professional, trustworthy, discreet, and respectful of household privacy. Good communication and interpersonal skills. Preferred Experience Previous experience working for a VIP/private family, royal household, luxury residence, private estate, yacht, or five-star hotel is highly preferred. Culinary diploma, degree, or professional chef certification is an advantage. Experience with specialized diets and nutritional meal planning is an advantage. International culinary experience is highly desirable.

About The Ned Doha:<br><br>Housed within Doha’s iconic former Ministry of Interior building, The Ned Doha is not just a hotel ,it is a refined luxury destination where heritage, elegance, and contemporary sophistication come together to create an exceptional experience.<br><br>With seven distinctive dining concepts, 90 beautifully designed bedrooms, elegant event spaces, and Ned’s Club, our private members’ club complete with a rooftop terrace, spa, gym, and a breathtaking 30-metre outdoor pool, The Ned Doha blends heritage, creativity, and modern luxury into one vibrant experience.<br><br>The Role:<br><br>We are looking for a passionate and motivated Demi Chef de Partie to join our culinary team and grow with us as we continue to deliver exceptional dining experiences.<br><br>What You’ll Be Doing:<br><br>Assist the Chef de Partie in managing your assigned section Prepare and present dishes in line with our quality and presentation standards To carry out all meat, fish, poultry, and vegetable preparations Ensure consistency, portion control, and attention to detail in every plate To clean and maintain all kitchen areas, including equipment and tools to Health & Safety standards. Maintain high standards of hygiene, food safety, and cleanliness To ensure the proper handling of all food items in accordance with health and hygiene procedures as devised by the Company. Support the team during service to ensure a seamless guest experience Continuously learn and develop your culinary skills<br><br>About You:<br><br>Previous experience as a Demi Chef de Partie or Commis Chef ready to step up A genuine passion for food and a desire to grow within the culinary field A positive, can-do attitude and strong team spirit Ability to work efficiently in a fast-paced environment Attention to detail and commitment to quality<br><br>What’s In It for You?<br><br>Company-provided accommodation and transportation21 calendar days annual leave and 11 paid public holidays Sick leave benefits as per Qatar Labour Law Private Medical Insurance for self End of Service benefits Complimentary meals at Neddy’s, our team restaurant (breakfast, lunch & dinner) Exclusive hotel and dining rates for you, your family, and friends Outstanding learning, development, and career progression opportunities Reward and recognition programmes The opportunity to work in one of Doha’s most iconic lifestyle destinations<br><br>Our Culture<br><br>At The Ned Doha, we go beyond celebrating diversity—we continuously challenge ourselves to be better. Inclusion, respect, and opportunity are at the heart of everything we do, and we are committed to creating a workplace where everyone can thrive.<br><br>Join us and begin your next chapter with The Ned Doha.<br><br>#Demi Chefde Partie #The Ned Doha

About The Ned Doha:<br><br>Housed within Doha’s iconic former Ministry of Interior building, The Ned Doha is not just a hotel , it is a refined luxury destination where heritage, elegance, and contemporary sophistication come together to create an exceptional experience.<br><br>With seven distinctive dining concepts, 90 beautifully designed bedrooms, elegant event spaces, and Ned’s Club, our private members’ club complete with a rooftop terrace, spa, gym, and a breathtaking 30-metre outdoor pool, The Ned Doha blends heritage, creativity, and modern luxury into one vibrant experience.<br><br>The Role:<br><br>At The Ned Doha, we believe that our people are at the heart of everything we do. We're looking for an enthusiastic and people-focused Assistant Talent Acquisition Manager to help us attract, engage, and hire talented individuals who will bring our unique hospitality experience to life.<br><br>If you're passionate about recruitment, building relationships, and creating an outstanding candidate experience, we'd love to hear from you.<br><br>DUTIES<br><br> To work under the direction of the Senior Sous Chef, Sous Chef and Junior Sous Chef To ensure that the uniform provided is kept clean, presentable and in good condition, ensuring that personal appearance and hygiene standards are an example for the team. To compile the daily mise en place To promote effective teamwork To carry out all meat, fish, poultry, and vegetable preparations To cook all food items as requested, serving as expected. To prepare attractive food displays if required To receive, prepare and cook any orders. To clean and maintain all kitchen areas, including equipment and tools to Health & Safety standards. To report any potential health or hygiene hazards To ensure the proper handling of all food items in accordance with health and hygiene procedures as devised by the Company. To place food orders as required for the daily production. To ensure efficient stock rotation for any foods produced. Managing Duty Roaster in the absents of Head Chef. Coordinate with BOH Manager or Ass. Manager for Kitchen utensils and plates. Training New Staff For kitchen operation, recipes. Support other kitchen operation if its required. Cut, trim, bone, and grind beef, pork, lamb, and poultry Weigh, wrap, label, and price meat products for attractive counter displays. Monitor stock levels and inspect deliveries for quality and freshness Cleaning and maintaining tools and equipment and ensuring displays and signage are accurate and attractive. <br><br>Periodic Duties<br><br> To attend or conduct trainings. To fill out documentation as required per Safe and Sound standards. <br><br>Occasional Duties<br><br> To be flexible with regard to external duties such as special events, promotions and demonstrations To carry out any other reasonable request as directed by your manager. <br><br>Our Culture<br><br>At The Ned Doha, we go beyond celebrating diversity, we continuously challenge ourselves to be better. Inclusion, respect, and opportunity are at the heart of everything we do, and we are committed to creating a workplace where everyone can thrive.<br><br>If you're ready to help build exceptional teams and make a lasting impact, we'd love to welcome you to The Ned Doha.<br><br>Apply today and become part of something extraordinary.<br><br>#The Ned Doha

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <br> About the job Commis Chef <br> <br><br> </div>

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

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

<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. 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. Responsible for preparing, portioning, monitoring temperature, and garnishing foods to ensure that methods of cooking and garnishing and sizes of portions are as prescribed. 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. Ensure preparation is carried out to the correct specifications and recipes in a timely manner. Ensure guest satisfaction and food quality standards. Proper use of materials in a continuous effort to keep wastage to a minimum. 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. Adhere to and enforce strict hygiene and safety standards, contributing to the overall cleanliness and organization of the kitchen.</p><p><strong>Desired Candidate Profile</strong></p><p>Higher Secondary or equivalent Professional kitchen apprenticeship or chefs training course and previous experiences in quality establishments along with good culinary skills 1-2 years experience in the same role or 3 years experience as Demi Chef in a similar field Good knowledge in Food Safety and HACCP Experience in Turkish buffet restaurant is an added advantage</p>

Job Description <div> <p>We invite you to join the world of luxury hospitality at Raffles &amp; Fairmont Doha as our new Chef de Partie.</p> <p>The Chef de Partie is responsible for managing an assigned kitchen section and ensuring the consistent preparation, cooking, and presentation of high-quality dishes in line with the luxury standards of Raffles &amp; Fairmont Doha. The role requires strong culinary skills, attention to detail, and effective coordination with the Sous Chef and wider culinary team to ensure smooth and timely service. The Chef de Partie also supports menu execution, stock control, food safety, waste reduction, and the development of junior culinary colleagues while maintaining a culture of excellence, discipline, teamwork, and continuous improvement.</p> <p> <strong>Key Responsibilities</strong> </p> <ul> <li>Manage and oversee the daily operations of the assigned kitchen section</li> <li>Prepare, cook, and present dishes according to recipes and luxury hotel standards</li> <li>Ensure consistent quality, taste, portion control, and presentation</li> <li>Organize and complete daily mise en place to ensure smooth service</li> <li>Coordinate with the Sous Chef and culinary team to ensure timely food preparation and service</li> <li>Supervise and support Demi Chefs de Partie, Commis Chefs, and other junior colleagues</li> <li>Monitor food quality, freshness, storage, and proper handling of ingredients</li> <li>Assist with stock control, ordering, inventory checks, and minimizing food waste</li> <li>Ensure all kitchen equipment and work areas are clean, organized, and properly maintained</li> <li>Follow HACCP, food safety, hygiene, health, and safety standards at all times</li> <li>Support menu preparation, daily specials, and new culinary initiatives</li> <li>Maintain high standards of cleanliness and organization within the assigned section</li> <li>Report equipment faults, maintenance requirements, and operational issues promptly</li> <li>Contribute to training, coaching, and continuous development of junior kitchen colleagues</li> <li>Support the Chef and Sous Chef in maintaining efficient kitchen operations and culinary excellence</li></ul></div><p><strong>Desired Candidate Profile</strong></p>Qualifications <div> <p> <strong>What will you bring to this role?</strong> </p> <ul> <li>Culinary qualification or diploma</li> <li>Previous experience as a Chef de Partie or in a similar culinary role, preferably within a luxury hotel and/or resort</li> <li>Strong knowledge of food preparation, cooking techniques, recipes, and presentation standards</li> <li>Good understanding of HACCP, food safety, hygiene, and sanitation requirements</li> <li>Proven ability to manage an assigned kitchen section independently</li> <li>Strong leadership, teamwork, communication, and organizational skills</li> <li>Ability to supervise and develop junior culinary colleagues</li> <li>Excellent attention to detail with a strong focus on quality and consistency</li> <li>Ability to work effectively under pressure in a fast-paced kitchen environment</li> <li>Knowledge of stock control, portion control, and food cost management</li> <li>Passion for culinary excellence, creativity, and continuous improvement</li> <li>Flexibility to work shifts, weekends, public holidays, and extended hours when required</li> <li>Embrace the Raffles &amp; Fairmont brand promise and luxury in your role and in all your interactions</li> <li>Foster an inclusive environment where every individual feels valued and respected</li> <li>Create an environment where colleagues are empowered, supported and recognized</li></ul></div>

<p>The Sous Chef assists the Chef de Cuisine in managing all kitchen operations, ensuring high standards of food quality, hygiene, safety, and efficiency. The role supports menu execution, team supervision, cost control, and full compliance with the hotel's Integrated Management System (IMS) covering Quality, Environment, and Occupational Health &amp; Safety.</p><p>Kitchen Operations &amp; Food Production</p><ul><li>Assist the Chef de Cuisine in overseeing daily kitchen operations, food preparation, and service execution</li><li>Ensure all food is prepared, cooked, and presented in accordance with hotel standards, recipes, and portion control</li><li>Supervise mise en place, cooking processes, and plating to maintain consistency and quality</li></ul><p>Food Safety, Hygiene &amp; Compliance</p><ul><li>Ensure strict compliance with food safety, hygiene, and sanitation standards (HACCP)</li><li>Monitor food storage, labelling, temperature control, and FIFO practices</li><li>Conduct regular inspections of kitchen areas, equipment, and storage facilities</li><li>Identify and correct non-conformities related to food quality and hygiene</li><li>Ensure all kitchen equipment is used safely and maintained in good condition</li></ul><p><strong>Desired Candidate Profile</strong></p><ul><li>Diploma or professional qualification in Culinary Arts or equivalent</li><li>Minimum 3 5 years experience in a hotel or high-volume professional kitchen</li><li>Prior supervisory or Sous Chef experience preferred</li><li>HACCP certification required</li><li>Knowledge of ISO 9001, ISO 14001, ISO 45001, or IMS concepts is an advantage</li></ul>

<body> <table> <tbody> <tr> <td>POSITION OBJECTIVE <br />Represent the company’s high standards of personal presentation and demonstrate efficient time keeping, presentation and work flow.Maintain service of food to assigned task standards/spec/batch cooking. <br />Key Responsibilities: <br />- To ensure the mise en place of the section is performed to the high standard required at all times <br />- To maintain the high presentation, correct plating and cooking of food at all times with guidance from senior chefs <br />- To maintain the highest standard of cleanliness and up-keep of equipment <br />- Confidently be able to run at least two sections in the kitchen <br />- Maintain good working relationships with your colleagues and all departments <br />- Fully understand opening and closing process and how to write and follow a prep list <br />- Complete understanding and demonstration of spec knowledge and portion control <br />- Cordinate and work with Chef de Partie and Commis Chef in every day operations.<span>&nbsp;</span></td> </tr> </tbody> </table> </body>