وظائف شيف مخبوزات و معجنات في قطر

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>Key Responsibilities Prepare and bake a variety of pastries, cakes, breads, desserts, and confectionery items. Design and develop new dessert menus and seasonal specialties. Ensure consistency in taste, presentation, and quality of all pastry products. Supervise and train pastry kitchen staff, assigning daily tasks and maintaining productivity. Monitor inventory levels and order ingredients and supplies as needed. Maintain cleanliness, hygiene, and food safety standards in accordance with hotel policies and local regulations. Control food costs by minimizing waste and ensuring efficient use of ingredients. Coordinate with the Executive Chef and Food &amp; Beverage team for banquets, weddings, and special events. Inspect finished products to ensure they meet quality and presentation standards. Maintain and operate pastry kitchen equipment safely and efficiently.</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><p>Your experience and skills include; 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>

Role Description We are seeking a skilled and passionate Commis Pastry Chef to join a luxury hospitality team. The ideal candidate will assist in the preparation and presentation of high-quality pastries, desserts, cakes, breads, and bakery products while maintaining the highest standards of quality, consistency, hygiene, and guest satisfaction expected in a luxury hotel or fine dining environment.<br>Key Responsibilities:Assist in the preparation of pastries, desserts, cakes, breads, and bakery products. Follow recipes and presentation standards to ensure consistency and quality. Maintain cleanliness and organization of the pastry section. Adhere to food safety, hygiene, and HACCP standards. Support daily pastry operations, including mise en place and stock management.<br>Requirements:Minimum 2 years of experience as a Commis Pastry Chef or similar role. Mandatory experience in a luxury hotel, luxury resort, fine dining restaurant, or upscale hospitality establishment. Basic knowledge of pastry preparation, baking techniques, and dessert presentation. Good communication and interpersonal skills. Familiarity with food safety and hygiene standards. Ability to work effectively in a fast-paced team environment.

Role Description We are seeking a skilled and passionate Commis Pastry Chef to join a luxury hospitality team. The ideal candidate will assist in the preparation and presentation of high-quality pastries, desserts, cakes, breads, and bakery products while maintaining the highest standards of quality, consistency, hygiene, and guest satisfaction expected in a luxury hotel or fine dining environment.<br>Key Responsibilities:Assist in the preparation of pastries, desserts, cakes, breads, and bakery products. Follow recipes and presentation standards to ensure consistency and quality. Maintain cleanliness and organization of the pastry section. Adhere to food safety, hygiene, and HACCP standards. Support daily pastry operations, including mise en place and stock management.<br>Requirements:Minimum 2 years of experience as a Commis Pastry Chef or similar role. Mandatory experience in a luxury hotel, luxury resort, fine dining restaurant, or upscale hospitality establishment. Basic knowledge of pastry preparation, baking techniques, and dessert presentation. Good communication and interpersonal skills. Familiarity with food safety and hygiene standards. Ability to work effectively in a fast-paced team environment.

POSITION OBJECTIVE<br><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><br>Key Responsibilities<br><br> To ensure the mise en place of the section is performed to the high standard required at all times To maintain the high presentation, correct plating and cooking of food at all times with guidance from senior chefs To maintain the highest standard of cleanliness and up-keep of equipment Confidently be able to run at least two sections in the kitchen Maintain good working relationships with your colleagues and all departments Fully understand opening and closing process and how to write and follow a prep list Complete understanding and demonstration of spec knowledge and portion control Cordinate and work with Chef de Partie and Commis Chef in every day operations.

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>Prepare, cook, and present high-quality dishes in line with 5-star hotel standards. Manage an assigned kitchen section (hot, cold, grill, pastry, or butchery). Ensure mise en place is always ready for both la carte and buffet service. Maintain consistency in food taste, presentation, and portion control. Follow hotel recipes and SOPs to ensure uniformity across all outlets. Coordinate with Sous Chef and Executive Chef for daily operations. Uphold strict hygiene and food safety standards as per Qatar municipal regulations (HACCP). Monitor stock, minimize wastage, and assist with inventory control. Train, guide, and supervise Commis Chefs in daily tasks. Ensure all kitchen equipment is properly maintained and report malfunctions immediately. Assist in creating menu items, seasonal specials, and promotions if requested. Maintain a clean, organized, and well-sanitized workstation at all times. Support banquet operations and large-scale events as required by the hotel. Comply with hotel policies, grooming standards, and operational procedures.</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><p>Diploma or certification in Culinary Arts or Bachelor in Hospitality. HACCP or Food Safety Certification preferred. 3 5 years of culinary experience in upscale or 5-star hotels. Strong knowledge of cooking techniques and international cuisine standards. Ability to perform well under pressure and handle busy service periods. Strong communication skills and ability to work as part of a team. Time management and multitasking abilities.</p><p></p></section>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p> a { text-decoration: none; color: #464feb; } tr th, tr td { border: 1px solid #e6e6e6; } tr th { background-color: #f5f5f5; } <span>We are seeking a talented and passionate Chef de Partie – Pastry to join our culinary team. In this role, you will play a vital part in crafting exceptional dining experiences through high-quality pastry and bakery creations. Your creativity, technical expertise, and attention to detail will ensure that every dessert reflects the elegance and standards that define Park Hyatt Doha.</span></p><br><span>Key Responsibilities</span><ul><li><span>Prepare, produce, and present high-quality pastries, desserts, breads, and baked goods in accordance with Hyatt standards.</span></li><li><span>Maintain consistency, creativity, and excellence in all pastry and bakery offerings.</span></li><li><span>Ensure mise en place is prepared efficiently and service runs smoothly.</span></li><li><span>Monitor food quality, taste, and presentation to exceed guest expectations.</span></li><li><span>Maintain hygiene, sanitation, and safety standards in compliance with HACCP guidelines.</span></li><li><span>Assist in menu development and contribute innovative ideas for pastry creations.</span></li><li><span>Train and support junior kitchen colleagues to foster a collaborative team environment.</span></li><li><span>Control food costs, minimize waste, and manage inventory within the pastry section.</span></li></ul><br><br><b>Qualifications:</b><br><ul><li><span>Proven experience as a Chef de Partie – Pastry or similar role in a luxury hotel or high-end restaurant.</span></li><li><span>Strong baking and pastry skills with attention to detail and presentation.</span></li><li><span>Creativity and passion for pastry arts with knowledge of modern trends and techniques.</span></li><li><span>Good understanding of food safety and hygiene standards.</span></li><li><span>Ability to work in a fast-paced, high-pressure environment while maintaining quality.</span></li><li><span>Strong teamwork and communication skills.</span></li><li><span>Culinary diploma or relevant certification is preferred.</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></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 high-quality dishes in line with 5-star hotel standards. Manage an assigned kitchen section (hot, cold, grill, pastry, or butchery). Ensure mise en place is always ready for both la carte and buffet service. Maintain consistency in food taste, presentation, and portion control. Follow hotel recipes and SOPs to ensure uniformity across all outlets. Coordinate with Sous Chef and Executive Chef for daily operations. Uphold strict hygiene and food safety standards as per Qatar municipal regulations (HACCP). Monitor stock, minimize wastage, and assist with inventory control. Train, guide, and supervise Commis Chefs in daily tasks. Ensure all kitchen equipment is properly maintained and report malfunctions immediately. Assist in creating menu items, seasonal specials, and promotions if requested. Maintain a clean, organized, and well-sanitized workstation at all times. Support banquet operations and large-scale events as required by the hotel. Comply with hotel policies, grooming standards, and operational procedures.</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><div>Diploma or certification in Culinary Arts or Bachelor in Hospitality. HACCP or Food Safety Certification preferred. 3 5 years of culinary experience in upscale or 5-star hotels. Strong knowledge of cooking techniques and international cuisine standards. Ability to perform well under pressure and handle busy service periods. Strong communication skills and ability to work as part of a team. Time management and multitasking abilities.</div><p></p></section>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p><b>Job Description</b> We invite you to join the world of luxury hospitality at Raffles &amp; Fairmont Doha as our new Executive Pastry Chef. As an Executive Pastry Chef at Raffles Doha and Fairmont Doha, you will be responsible for leading the pastry and bakery operations, delivering exceptional culinary experiences that reflect the renowned standards of luxury, creativity, and excellence synonymous with both brands. Through your expertise, innovation, and passion for craftsmanship, you will create exquisite pastry offerings that delight guests and elevate every dining experience. Serving as a key leader within the Culinary team, you will oversee the development of menus, maintain the highest standards of quality and presentation, and inspire a culture of creativity, collaboration, and continuous improvement. You will play an integral role in shaping memorable guest experiences by ensuring operational excellence, fostering talent development, and upholding the exceptional service and culinary distinction that define Raffles Doha and Fairmont Doha.</p><p><b>Key Responsibilities:</b> Lead and oversee all pastry and bakery operations across the hotel, ensuring the highest standards of quality, consistency, creativity, and presentation are maintained at all times. Develop innovative pastry, bakery, dessert, and confectionery offerings that reflect the luxury positioning and culinary excellence of Raffles Doha and Fairmont Doha. Collaborate closely with the Executive Chef and culinary leadership team to create seasonal menus, special event offerings, and bespoke guest experiences. Ensure all pastry products are prepared and presented in accordance with brand standards, guest expectations, and food safety regulations. Manage daily operations of the pastry kitchen, including production planning, inventory management, cost control, and resource allocation. Monitor food costs, labor productivity, and operational expenses while maintaining exceptional quality and guest satisfaction. Inspire, mentor, and develop the pastry team through effective leadership, training, coaching, and performance management. Foster a culture of creativity, collaboration, and continuous improvement, encouraging innovation and professional growth within the team. Maintain the highest standards of hygiene, sanitation, and workplace safety, ensuring full compliance with local regulations and company policies. Work closely with Food &amp; Beverage, Banquets, and Events teams to deliver exceptional culinary experiences for conferences, weddings, VIP functions, and special occasions. Source and evaluate premium ingredients and products, building strong relationships with suppliers to support quality and sustainability objectives. Ensure guest preferences, dietary requirements, and special requests are accommodated with care, attention to detail, and personalized service. Stay informed of industry trends, emerging techniques, and market developments to continually enhance the pastry program and guest experience. Support hotel initiatives, promotional activities, and brand campaigns through creative pastry concepts and culinary excellence. Contribute to the achievement of departmental and hotel objectives by driving operational excellence, guest satisfaction, and financial performance.</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><ul><li>Proven experience as an Executive Pastry Chef or in a senior pastry leadership role within a luxury hotel, fine dining establishment, or internationally recognized hospitality brand.</li><li>Extensive knowledge of classical and contemporary pastry techniques, bakery production, chocolate work, sugar artistry, plated desserts, and confectionery.</li><li>Demonstrated ability to develop innovative pastry concepts while maintaining the highest standards of quality, consistency, and presentation.</li><li>Strong leadership and team management skills, with a passion for mentoring, coaching, and developing culinary talent.</li><li>Excellent organizational, planning, and time-management abilities, with the capacity to thrive in a fast-paced, high-volume luxury hospitality environment.</li><li>Proven experience in menu development, food costing, budgeting, inventory management, and operational planning.</li><li>Strong understanding of food safety, hygiene, sanitation standards, and HACCP principles.</li><li>Exceptional attention to detail and a commitment to delivering memorable guest experiences through culinary excellence.</li><li>Ability to collaborate effectively with cross-functional teams, including Culinary, Food &amp; Beverage, Banquets, and Events.</li><li>Strong communication and interpersonal skills, with the ability to build positive relationships with colleagues, guests, and external partners.</li><li>Creative mindset with a passion for innovation, continuous improvement, and staying current with global pastry and culinary trends.</li><li>Experience managing large-scale banquet operations, VIP events, and bespoke culinary experiences is highly desirable.</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 Create an environment where colleagues are empowered, supported and recognized</li></ul><p></p></section>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <br>Company Description<br><br><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&nbsp;Chef de Partie - PIDE and build your career with us.</p><br><br>Job Description<br><br><p><strong>Key Responsibilities:</strong></p><br><ul><li>Assist in the preparation and cooking.</li><li>Help manage a specific section of the kitchen, ensuring timely preparation and delivery of food.</li><li>Follow recipes and kitchen standards to ensure consistency in taste, portion size, and presentation of dishes.</li><li>Monitor stock levels for your section, ensuring ingredients are available and fresh, and assist with inventory checks.</li><li>Ensure all dishes are prepared to the highest standards, maintaining the authentic flavors and presentation.</li><li>Maintain a clean and organized work station, ensuring compliance with food safety and sanitation standards.</li><li>Work closely with the Chef de Partie and other kitchen staff to ensure efficient service during busy periods.</li><li>Assist in storing food supplies appropriately, ensuring ingredients are properly labeled and rotated.</li><li>Support the training of junior kitchen staff and kitchen porters as needed.</li><li>Adhere to all health and safety regulations in the kitchen, ensuring food preparation areas are safe and hazard-free.</li></ul><br>Qualifications<br><br><ul><li>Specialized in Turkish delicacy bakeries: Pide Bread&nbsp;</li><li>&nbsp; A culinary degree or relevant certification is a plus.</li><li>Strong knowledge of food safety, hygiene, and cleanliness standards.</li><li>Ability to prepare recipes and manage market orders using the FutureLog system.</li><li>Ability to work under pressure and in a fast-paced environment.</li><li>Attention to detail and a passion for creativity in food presentation.</li><li>A team player with excellent communication skills.</li></ul><br>Additional Information<br><br><p>Specialized in Turkish delicacy bakeries : Pide bread&nbsp;&nbsp;</p><br> </div>

Company Description<br><br>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.<br><br>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 a resort setting, spread across lush botanical gardens.<br><br>Job Description<br><br>Like all members of the kitchen team, the Commis Chef must maintain high standards of health and safety, including personal hygiene. You will be responsible for producing the most creative and excellent dishes, ensuring that the guests expectations are exceeded and fully satisfied. The person in this position must be able to effectively communicate with other members of the kitchen team, this includes being able to gracefully receive constructive criticism as well as effectively carry out orders. Additionally, a Commis Chef also needs to be able to remain calm while multi-tasking, as they are often called upon to carry out many different orders simultaneously in a brief amount of time. The Commis Chef is a part of the kitchen team, and as such must be able and willing to perform the basic tasks of food preparation and organization in the kitchen. This ability to create excellence in your own area of responsibility and to support others as they do the same is vital to the successful operation of the kitchen and to ensure the enjoyment of guests.<br><br>Qualifications<br><br> High School degree Previous experience in a Food & Beverage/Restaurant operations role Passion for teamwork Excellent guest service skills Knowledge of basic preparation, presentation and preservation of food Basic knowledge of hygiene and safety procedures

Key Responsibilities:Ensures the smooth and efficient operation and control of the pastry galley and production daily according to company policies. Directs, coaches, supports, supervises, and evaluates (with the Assistant Pastry Chef) the performance of all direct reports. Responsible for the production, quality and presentation of the pastry and dessert assortment to be used in the daily menus. Prepares production forecasts and records leftovers to avoid unnecessary wastage and keep food costs within the budget. Supervise the set-up of the Pastry and dessert display in the various buffets. Must have a complete knowledge of the United States Public Health rules and regulations and ensure that they are followed daily. Ensures that the Pastry Shop’s cleaning schedule established by the Executive Sous Chef Pastry & Bakery is followed by all team members on duty after each service and exercises proper methods to minimize equipment damages. Ensures that the pantry shops are ready for any announced or unannounced USPH inspections done either by the ship’s management or USPH inspectors. Responsible for the requisition and transportation of the necessary items from the main stores to the pastry galley. Ensures recipes/master list and yields are in accordance with the company’s standards. Assists the Assistant Pastry Chef with completing the daily pastry consumption re-cap as requested by the Executive Chef. Ensures that Pastry team members come to work on time, and are in proper, well-maintained uniforms, with special attention to those working in public areas. Personal appearance and hygiene must be according to company policy. Has a thorough understanding of Time and Attendance procedures and is familiar with the contracts and work schedule hours/week and supporting documentation. Is aware of and/or acquires the necessary knowledge to comply with the ship’s standard operation, to assist guests and crew members with inquiries. Attends meetings, training activities, courses and all other work-related activities as required. Accountable for daily production recap. Accountable to coach and train the Pastry Cooks. Performs related duties as required. This position description in no way states or implies that these are the only duties to be performed by the shipboard employee occupying this position. Shipboard employees will be required to perform any other job-related duties assigned by their supervisor or management.<br>Qualifications:A minimum of two years' experience as a CDP Pastry in an upscale hotel, resort, cruise ship or convention banqueting service (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.

Key Responsibilities:Ensures the smooth and efficient operation and control of the pastry galley and production daily according to company policies. Directs, coaches, supports, supervises, and evaluates (with the Assistant Pastry Chef) the performance of all direct reports. Responsible for the production, quality and presentation of the pastry and dessert assortment to be used in the daily menus. Prepares production forecasts and records leftovers to avoid unnecessary wastage and keep food costs within the budget. Supervise the set-up of the Pastry and dessert display in the various buffets. Must have a complete knowledge of the United States Public Health rules and regulations and ensure that they are followed daily. Ensures that the Pastry Shop’s cleaning schedule established by the Executive Sous Chef Pastry & Bakery is followed by all team members on duty after each service and exercises proper methods to minimize equipment damages. Ensures that the pantry shops are ready for any announced or unannounced USPH inspections done either by the ship’s management or USPH inspectors. Responsible for the requisition and transportation of the necessary items from the main stores to the pastry galley. Ensures recipes/master list and yields are in accordance with the company’s standards. Assists the Assistant Pastry Chef with completing the daily pastry consumption re-cap as requested by the Executive Chef. Ensures that Pastry team members come to work on time, and are in proper, well-maintained uniforms, with special attention to those working in public areas. Personal appearance and hygiene must be according to company policy. Has a thorough understanding of Time and Attendance procedures and is familiar with the contracts and work schedule hours/week and supporting documentation. Is aware of and/or acquires the necessary knowledge to comply with the ship’s standard operation, to assist guests and crew members with inquiries. Attends meetings, training activities, courses and all other work-related activities as required. Accountable for daily production recap. Accountable to coach and train the Pastry Cooks. Performs related duties as required. This position description in no way states or implies that these are the only duties to be performed by the shipboard employee occupying this position. Shipboard employees will be required to perform any other job-related duties assigned by their supervisor or management.<br>Qualifications:A minimum of two years' experience as a CDP Pastry in an upscale hotel, resort, cruise ship or convention banqueting service (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.

Key Responsibilities:Ensures the smooth and efficient operation and control of the pastry galley and production daily according to company policies. Directs, coaches, supports, supervises, and evaluates (with the Assistant Pastry Chef) the performance of all direct reports. Responsible for the production, quality and presentation of the pastry and dessert assortment to be used in the daily menus. Prepares production forecasts and records leftovers to avoid unnecessary wastage and keep food costs within the budget. Supervise the set-up of the Pastry and dessert display in the various buffets. Must have a complete knowledge of the United States Public Health rules and regulations and ensure that they are followed daily. Ensures that the Pastry Shop’s cleaning schedule established by the Executive Sous Chef Pastry & Bakery is followed by all team members on duty after each service and exercises proper methods to minimize equipment damages. Ensures that the pantry shops are ready for any announced or unannounced USPH inspections done either by the ship’s management or USPH inspectors. Responsible for the requisition and transportation of the necessary items from the main stores to the pastry galley. Ensures recipes/master list and yields are in accordance with the company’s standards. Assists the Assistant Pastry Chef with completing the daily pastry consumption re-cap as requested by the Executive Chef. Ensures that Pastry team members come to work on time, and are in proper, well-maintained uniforms, with special attention to those working in public areas. Personal appearance and hygiene must be according to company policy. Has a thorough understanding of Time and Attendance procedures and is familiar with the contracts and work schedule hours/week and supporting documentation. Is aware of and/or acquires the necessary knowledge to comply with the ship’s standard operation, to assist guests and crew members with inquiries. Attends meetings, training activities, courses and all other work-related activities as required. Accountable for daily production recap. Accountable to coach and train the Pastry Cooks. Performs related duties as required. This position description in no way states or implies that these are the only duties to be performed by the shipboard employee occupying this position. Shipboard employees will be required to perform any other job-related duties assigned by their supervisor or management.<br>Qualifications:A minimum of two years' experience as a CDP Pastry in an upscale hotel, resort, cruise ship or convention banqueting service (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.

Company Description<br><br>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 Chef de Partie - PIDE and build your career with us.<br><br>Job Description<br><br>Key Responsibilities:<br><br>Assist in the preparation and cooking. Help manage a specific section of the kitchen, ensuring timely preparation and delivery of food. Follow recipes and kitchen standards to ensure consistency in taste, portion size, and presentation of dishes. Monitor stock levels for your section, ensuring ingredients are available and fresh, and assist with inventory checks. Ensure all dishes are prepared to the highest standards, maintaining the authentic flavors and presentation. Maintain a clean and organized work station, ensuring compliance with food safety and sanitation standards. Work closely with the Chef de Partie and other kitchen staff to ensure efficient service during busy periods. Assist in storing food supplies appropriately, ensuring ingredients are properly labeled and rotated. Support the training of junior kitchen staff and kitchen porters as needed. Adhere to all health and safety regulations in the kitchen, ensuring food preparation areas are safe and hazard-free.<br><br>Qualifications<br><br>Specialized in Turkish delicacy bakeries: Pide Bread A culinary degree or relevant certification is a plus. Strong knowledge of food safety, hygiene, and cleanliness standards. Ability to prepare recipes and manage market orders using the Future Log system. Ability to work under pressure and in a fast-paced environment. Attention to detail and a passion for creativity in food presentation. A team player with excellent communication skills.<br><br>Additional Information<br><br>Specialized in Turkish delicacy bakeries : Pide bread<br><br>By clicking the link above or any third-party link within this posting, you are leaving this site and going to a third-party website where the third-party website's terms and privacy policy apply<br><br>I'm interested<br><br>I'm interested<br><br>Privacy Notice

Company Description<br><br>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 Chef de Partie - PIDE and build your career with us.<br><br>Job Description<br><br>Key Responsibilities:<br><br>Assist in the preparation and cooking. Help manage a specific section of the kitchen, ensuring timely preparation and delivery of food. Follow recipes and kitchen standards to ensure consistency in taste, portion size, and presentation of dishes. Monitor stock levels for your section, ensuring ingredients are available and fresh, and assist with inventory checks. Ensure all dishes are prepared to the highest standards, maintaining the authentic flavors and presentation. Maintain a clean and organized work station, ensuring compliance with food safety and sanitation standards. Work closely with the Chef de Partie and other kitchen staff to ensure efficient service during busy periods. Assist in storing food supplies appropriately, ensuring ingredients are properly labeled and rotated. Support the training of junior kitchen staff and kitchen porters as needed. Adhere to all health and safety regulations in the kitchen, ensuring food preparation areas are safe and hazard-free.<br><br>Qualifications<br><br>Specialized in Turkish delicacy bakeries: Pide Bread A culinary degree or relevant certification is a plus. Strong knowledge of food safety, hygiene, and cleanliness standards. Ability to prepare recipes and manage market orders using the Future Log system. Ability to work under pressure and in a fast-paced environment. Attention to detail and a passion for creativity in food presentation. A team player with excellent communication skills.<br><br>Additional Information<br><br>Specialized in Turkish delicacy bakeries : Pide bread<br><br>By clicking the link above or any third-party link within this posting, you are leaving this site and going to a third-party website where the third-party website's terms and privacy policy apply<br><br>I'm interested<br><br>I'm interested<br><br>Privacy Notice

Organization- Hyatt Regency Doha<br><br>Summary<br><br>About Hyatt Regency Oryx Doha:<br><br>Welcome to Hyatt Regency! One of Hyatt's very first brands of hotels and resorts, Hyatt Regency brings people together and fosters connections at more than 175 Hyatt Regency hotels and resorts worldwide.<br><br>The alluringly modern Hyatt Regency Oryx Doha is conveniently located close to Hamad International Airport and just a few minutes away from the heart of the city, the palm-fringed Corniche, National Museum of Qatar and Doha’s business district. With its contemporary architecture and warm hospitality, the hotel creates the perfect ambience for business and leisure travelers.<br><br>As part of signature experience through their Hyatt Regency journey, our guests are connected to regionally inspired dining experiences through a collection of award-winning restaurants serving delicacies that satisfy any palate. From the delectable range of tapas and fine premium beverages at The Cellar to the delicious Lebanese fare at Al Nafourah Garden and the international buffet at Choices, our six F&B outlets serve cuisine to suit all tastes and occasions.<br><br>About the role:<br><br>We are looking for colleagues who can quickly perpetuate a culture that embraces modern design and exceptional service, who have a passion for outstanding customer-tailored service that is both unique and authentic. We believe our guests select our hotel because of our caring and attentive colleagues who provide efficient service and create seamless, intuitive, signature experience making our guests’ stay free from stress and filled with success.<br><br>We are looking for an energizing, confident, passionate Commis Chef with good experience in Bakery to join our creative and diverse Culinary team to assist in the preparation and service of food items, providing support and working together with the rest of the team.<br><br>Qualifications<br><br>What we are looking for:<br><br>Exceptional interpersonal skills showing care and the ability to connect and care for our guests<br><br>International experience in luxury hotel brands demonstrating adaptability to a range of cultures and environments<br><br>Relevant degree or diploma in Hospitality or Tourism management<br><br>Desire to constantly learn and ambition to grow<br><br>Ability to work under pressure<br><br>Excellent English<br><br>What we are offering:<br><br>Competitive tax free salary and benefits<br><br>Opportunities for career growth within the global company<br><br>Discounted rooms at Hyatt worldwide

Organization- Hyatt Regency Doha<br><br>Summary<br><br>About Hyatt Regency Oryx Doha:<br><br>Welcome to Hyatt Regency! One of Hyatt's very first brands of hotels and resorts, Hyatt Regency brings people together and fosters connections at more than 175 Hyatt Regency hotels and resorts worldwide.<br><br>The alluringly modern Hyatt Regency Oryx Doha is conveniently located close to Hamad International Airport and just a few minutes away from the heart of the city, the palm-fringed Corniche, National Museum of Qatar and Doha’s business district. With its contemporary architecture and warm hospitality, the hotel creates the perfect ambience for business and leisure travelers.<br><br>As part of signature experience through their Hyatt Regency journey, our guests are connected to regionally inspired dining experiences through a collection of award-winning restaurants serving delicacies that satisfy any palate. From the delectable range of tapas and fine premium beverages at The Cellar to the delicious Lebanese fare at Al Nafourah Garden and the international buffet at Choices, our six F&B outlets serve cuisine to suit all tastes and occasions.<br><br>About the role:<br><br>We are looking for colleagues who can quickly perpetuate a culture that embraces modern design and exceptional service, who have a passion for outstanding customer-tailored service that is both unique and authentic. We believe our guests select our hotel because of our caring and attentive colleagues who provide efficient service and create seamless, intuitive, signature experience making our guests’ stay free from stress and filled with success.<br><br>We are looking for an energizing, confident, passionate Commis Chef with good experience in Bakery to join our creative and diverse Culinary team to assist in the preparation and service of food items, providing support and working together with the rest of the team.<br><br>Qualifications<br><br>What we are looking for:<br><br>Exceptional interpersonal skills showing care and the ability to connect and care for our guests<br><br>International experience in luxury hotel brands demonstrating adaptability to a range of cultures and environments<br><br>Relevant degree or diploma in Hospitality or Tourism management<br><br>Desire to constantly learn and ambition to grow<br><br>Ability to work under pressure<br><br>Excellent English<br><br>What we are offering:<br><br>Competitive tax free salary and benefits<br><br>Opportunities for career growth within the global company<br><br>Discounted rooms at Hyatt worldwide

Your day to day<br><br>Ensures all food is prepared fresh and is of the highest quality Ensure the correct preparation and presentation of dishes in accordance with menu cards and produced on a consistent basis. Strictly adheres to all recipes, methods and instructions from supervisor. Consistently checks temperatures in foods and follows proper procedures in regards to chilling, re-heating, and holding food. Checks outlet upon arrival to determine status of outstanding safety, or equipment issues Checks outlet prior to leaving to ensure cleanliness, proper disposal/removal of food, and proper storing and labeling Responsible for accuracy in daily inventories and requisitions. Assist the Head Chef in controlling and analyzing on an on-going basis, the following:Quality levels of production and presentation, including employee cafeteria. Guest Satisfaction. Merchandising and promotions. Operating, Payroll, Food costs according to budget. Sanitation, Cleanliness and Hygiene. Food photo sessions for all new menus – set standard. Maintenance of recipe cards for all menu items. Staff attendance, rosters Assist in production, preparation and presentation of all food items to ensure highest quality at all times. Supervise and control the kitchen to meet work requirements. Assist Head Chef with inspections of physical of kitchen areas including cold rooms and equipment. Assumes responsibilities of Head Chef in his absence. Assist in the preparation and testing of outlet and promotional menus following the guidelines: Requirements, competition, trends, recipes, potential cost, availability. Maintain and keep up to date training record. Ensure team members are informed about new procedures, special events in the hotel, daily functions and food cost and to received feedback. Ensure hygiene and sanitation, all precautions on Fire, Health and Safety are taken in the kitchen and that all employees are will trained in this aspect. Display good time management techniques with proper planning and control. Strives to continuously improve flow of production Check regularly perishable food items received for quantity and quality standards. Assist Head Chef in the planning & ordering of food stock in accordance with the volume of business. Perform related duties and special projects as assigned.<br><br>What We Need From You<br><br>FINANCIAL RETURN<br><br>Assist the Head Chef in supervising the functioning of all Kitchen employees’ facilities and costs to ensure maximum Food & Beverage departmental profit is achieved. Controls and decreases waste by maintaining logs to submit daily/weekly Observe and comply with the company’s requisition and purchase order system<br><br>RESPONSIBLE BUSINESS<br><br>Comply with and ensure adherence to all of the hotel’s policies and procedures Comply with all occupational health and safety policies and procedures Attend all scheduled meetings Inform on a daily basis the Head Chef of all relevant information in operational matters including information, which does not require the Head Chef’s action. Liaise with F & B Controls for food costing, ordering and supply. Liaise with departmental heads for co-ordination of functions and activities. Coordinate with kitchen stewarding for proper sanitation, maintenance of equipment, cleaning of cold stores, supply of service dishes, during service hours. Maintain a good working relationship with all staff and colleagues throughout the hotel and sister properties. Maintain in good working order all hotel property. Maintain a positive and professional attitude at all times<br><br>PEOPLE<br><br>Assist scheduling of kitchen staff to ensure proper cover of shift as per business requirements. Recommend increments, promotion and transfer of chefs to Head Chef and under his guidance conduct such functions as employee orientation, coaching and supervision, if necessary, to ensure appropriate productivity. Assist Head Chef in conducting formal on-the-job training session for kitchen employees. Utilize coaching skills and demonstrate the development of other team members.<br><br>GENERAL<br><br>Communicate effectively with all other departments Attend meetings, training sessions and any other required meeting or training session. Identify opportunities to innovate service delivery and product offering to meet and exceed client expectations. Ensure safe work practices are adopted at all time and report any OHS concerns immediately to your direct manager or HR Manager. Ensure consistency in quality of appearance and taste, and the best quality menus using the freshest ingredients. Effectively participate in the organization of ordering, cost controlling and wastage of food. Lead by example and ensure all procedures (HACCP, Health and Safety, and Food Safety Management) are maintained to the required standards to which training has been received, and are being followed by all kitchen members. Manage and deliver the production needs of the kitchen to the required standards. Manage time through effective planning of work, maintaining a high level of productivity. Achieve customer satisfaction rating of above expectations. Meet maximum creativity and understanding of food, by creating dishes and assisting with menu development. Assigned projects are completed within designated timeframes Reports, presentations and other administrative duties are consistently on a high standard; and free of errors and omissions.<br><br>What We Need From You<br><br>PERSONAL CHARACTERISTICS<br><br>Education<br><br>Formal Hospitality Management qualifications in Culinary Institute– desirable Completion and awarded Intermediate Food Hygiene Certification Completion and awarded HACCP Certification<br><br>Experience<br><br>At least 5 years previous experience in a hotel or branded units Minimum 2 years in similar capacity Experience in a high cover International /Mediterranean cuisine Knowledge in preparation of all Pastry and bakery products and all culinary operations. Knowledge of volume production and ability to maintain the highest quality standards.<br><br>Technical<br><br>Competent Word, Excel, Power Point and software packages Competent Oral and Written Communication Skills Ability to follow standards recipes and convert quantities mathematically Ability to taste all foods to assure correct preparation Knowledge of stock control, rotas and budgetary controls<br><br>Personal Attributes<br><br>‘Can do’ attitude and a high level of energy Professionally groomed Able to manage task simultaneously; and priorities Flexible and aware of the pressure points within the kitchen environment and adapt to each situation with maturity and calmness. Hands-on attitude, leads by example Always goes the extra mile to ensure guests satisfaction.<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.

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>Assist in the preparation and cooking. Help manage a specific section of the kitchen, ensuring timely preparation and delivery of food. Follow recipes and kitchen standards to ensure consistency in taste, portion size, and presentation of dishes. Monitor stock levels for your section, ensuring ingredients are available and fresh, and assist with inventory checks. Ensure all dishes are prepared to the highest standards, maintaining the authentic flavors and presentation. Maintain a clean and organized work station, ensuring compliance with food safety and sanitation standards. Work closely with the Chef de Partie and other kitchen staff to ensure efficient service during busy periods. Assist in storing food supplies appropriately, ensuring ingredients are properly labeled and rotated. Support the training of junior kitchen staff and kitchen porters as needed. Adhere to all health and safety regulations in the kitchen, ensuring food preparation areas are safe and hazard-free.</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><p>Specialized in Turkish delicacy bakeries: Pide Bread A culinary degree or relevant certification is a plus. Strong knowledge of food safety, hygiene, and cleanliness standards. Ability to prepare recipes and manage market orders using the FutureLog system. Ability to work under pressure and in a fast-paced environment. Attention to detail and a passion for creativity in food presentation. A team player with excellent communication skills.</p><p></p></section>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span><u><b>Job Summary</b></u> <br></span><p>The Pastry Chef is responsible to bake various desserts in a kitchen within the restaurant and create pastries, cookies, and other baked goods, develop new and unique recipes to feature on the menu, and keep stock of the kitchen's inventory.</p><br> <br><br><u><b>Job Responsibilities 1</b></u> <br><p>Prepare a wide variety of goods such as cakes, cookies, pies, bread, etc. following traditional and modern</p><br> <p>recipes with high standards.</p><br> <p>Create new and exciting desserts to renew our menus and engage the interest of customers.</p><br> <p>Decorate pastries using different icings, toppings, etc. to ensure the presentation will be beautiful and exciting.</p><br> <p>Monitor stocks for baking ingredients such as flour, sugar, etc., and make appropriate orders within budget.</p><br> <p>Check the quality of material and condition of equipment and devices used for cooking.</p><br> <p>Identify staffing needs and help recruit and train personnel.</p><br> <p>Maintain a lean and orderly cooking station and adhere to health and safety standards.</p><br> <p>Promote high efficiency, courtesy, and high standards of social skill with confidence.</p><br> <p>Promote health professional relations at work.</p><br> <p>Develop new recipes for seasonal menus as per business demand.</p><br> <br><br><u><b>Job Responsibilities 2</b></u> <br><br><b>Additional Responsibilities 3</b> <br><br><u><b>Job Knowledge &amp; Skills</b></u> <br><p>Great attention to detail and creativity.</p><br> <p>Organizing and leadership skills</p><br> <p>In depth knowledge of sanitation principles, food preparation and baking techniques and</p><br> <p>nutrition</p><br> <p>Working knowledge of baking with ingredient limitations (pastries that are gluten free, sugarless etc.)</p><br> <br><br><u><b>Job Experience</b></u> <br><p>Minimum 5 year(s) working experience, 3 year(s) relevant working experience, 2 year (s) GCC is a plus</p><br><br><br><u><b>Competencies</b></u> <br>Resilience<br>Quality<br>Leadership<br>Culinary Arts Best Practices L2<br>Food Presentation L2<br>Baking and Pastry Arts L2<br>Agility<br>Food Safety and Sanitation L2<br>AI Fluency<br>Culinary Techniques L2<br><br><br><u><b>Education</b></u> <br>Certificate in Culinary Arts<br><br><br><br> </div>