وظائف مدير قسم المعجنات - الدوحة قطر

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 currently seeking a talented and passionate Assistant Pastry Chef to join our dynamic culinary team and contribute to delivering world-class desserts and baked creations.<br><br>As an Assistant Pastry Chef, you will support the Executive Pastry Chef in the daily operations of the pastry kitchen, ensuring the highest standards of quality, presentation, and consistency. You will play a key role in creating exquisite desserts that reflect the creativity and sophistication of The Ned Doha.<br><br>What You’ll Be Doing:<br><br>Assist in the preparation and presentation of high-quality pastries, desserts, and baked goods Support the Executive Pastry Chef in menu development and seasonal offerings Ensure consistency, quality, and attention to detail in all pastry items Maintain hygiene and food safety standards in line with company policies Monitor stock levels and assist in inventory control Train and support junior team members where required<br><br>About You:<br><br>Previous experience in a similar role within a luxury hotel or fine dining environment Strong knowledge of pastry techniques, baking, and dessert presentation Creativity and passion for pastry arts Ability to work in a fast-paced, high-standard kitchen A team player with a positive attitude and strong work ethic Culinary or pastry qualification is preferred<br><br>What’s In It for You?<br><br>Tax-free annual salary of QAR 214,20021 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>Ready to lead something extraordinary? Apply today and join us as Assistant Pastry Chef!<br><br>#Assistant Pastry Chef #The Ned Doha

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.

Role Description This full-time, on-site Junior Sous Chef – Pastry and Bakery role at Boho Social Qatar is based in Doha, Qatar. The Junior Sous Chef supports the Pastry Chef in planning, preparing, and presenting a variety of pastries, breads, and desserts that align with the restaurant’s concept and quality standards. Daily responsibilities include mixing, baking, decorating, and finishing pastry and bakery items, maintaining consistent portioning and presentation, and overseeing mise en place for the pastry section. The role involves monitoring inventory levels, assisting with ordering and stock rotation, and ensuring all products meet food safety and hygiene requirements. The Junior Sous Chef also helps train and guide pastry team members, collaborates with other kitchen sections during service, and contributes ideas for new menu items and seasonal specials.<br>Qualifications<br> Strong foundation in pastry and bakery techniques, including dough preparation, dessert production, and decorative finishing. Experience in a professional kitchen environment, preferably in a high-volume or upscale restaurant or café. Knowledge of food safety, HACCP principles, and kitchen hygiene standards, with consistent application in daily work. Ability to follow recipes accurately while maintaining quality and consistency, and to support menu development under guidance. Solid organizational and time management skills to handle multiple preparations and service requirements efficiently. Effective communication and teamwork skills, with the ability to support and coordinate with other kitchen team members. Flexibility to work shifts, weekends, and holidays as required by operational needs. Culinary or pastry diploma/certification is preferred; equivalent practical experience will also be considered. Previous experience in the Middle East or familiarity with international dessert trends is an advantage.

ملخص الوظيفة<br>يتولى مدير أول الجيوفيزياء مسؤولية قيادة الدراسات الجيوفيزيائية وأنشطة التفسير الزلزالي لدعم عمليات استكشاف الهيدروكربونات وتقييمها وتطوير الحقول. يوفر هذا الدور قيادة فنية لتوليد الفرص الاستكشافية، وتوصيف المكامن، والاستحواذ على البيانات الزلزالية ومعالجتها، مع إدارة فريق جيولوجي متعدد التخصصات.<br>المسؤوليات الرئيسية;<br>قيادة تفسير البيانات الزلزالية ثنائية وثلاثية ورباعية الأبعاد. تحديد وتطوير الفرص الاستكشافية وفرص الحفر. إجراء تحليل السمات الزلزالية، وتحليل اتساع الإشارة مقابل الإزاحة (AVO)، والانعكاس، ودراسات توصيف المكامن. دعم برامج حفر الاستكشاف والتقييم والتطوير. إدارة مشاريع الاستحواذ على البيانات الزلزالية ومعالجتها وإعادة معالجتها. دمج البيانات الجيوفيزيائية والجيولوجية والبتروفيزيائية وبيانات المكامن. قيادة وتوجيه خبراء الجيوفيزياء وعلماء الأرض. المشاركة في تقييم الاحتياطيات، وتخطيط تطوير الحقول، وتقييم الأصول. تقديم توصيات فنية للإدارة العليا.<br>المؤهلات درجة البكالوريوس في الجيوفيزياء أو الجيولوجيا أو علوم الأرض. يفضل الحصول على درجة الماجستير. خبرة لا تقل عن 15 عاماً في قطاع التنقيب عن النفط والغاز. خبرة مثبتة في مشاريع الاستكشاف والتطوير. مهارات قيادية قوية ومهارات إدارة أصحاب المصلحة.<br>المهارات الفنية التفسير الزلزالي (ثنائي/ثلاثي/رباعي الأبعاد) تحليل AVO الانعكاس الزلزالي التفسير الهيكلي والطبقي توصيف المكامن توليد الفرص الاستكشافية وتقييم المخاطر إتقان برامج Petrel وKingdom وDecision Space وHampson Russell<br>الخبرة المطلوبة: 15-20+ عاماً المستوى: مدير أول / رئيس قسم الجيوفيزياء الصناعة: التنقيب عن النفط والغاز وإنتاجهما (E&P)

Job Summary<br><br>As a Chef de Partie – Bakery/Pastry, you will support the Pastry Chef in the daily operation of the bakery and pastry section, ensuring the consistent production of high-quality bakery products that meet company standards and exceed guest expectations. You will oversee bakery operations in the absence of the Pastry Chef, maintain the highest food safety and hygiene standards, supervise and develop team members, and contribute to achieving departmental financial and operational objectives.<br><br>Key Responsibilities<br><br>Operations<br><br> Assist the Pastry Chef in the day-to-day management of the bakery operation. Assume full responsibility for bakery operations in the absence of the Pastry Chef. Prepare and present bakery products in accordance with approved recipes, portion standards, and presentation guidelines. Ensure all bakery products consistently meet the hotel's quality standards and guest expectations. Maintain the highest standards of cleanliness, food hygiene, sanitation, and workplace safety in compliance with HACCP, ADFCA regulations, and company policies. Monitor food quality throughout preparation and service to ensure consistency and excellence. Ensure proper storage, labeling, rotation (FIFO), and handling of all food products. Minimize food waste through effective stock control and efficient production planning. Work closely with the Stewarding, Purchasing, Stores, Food & Beverage, and other operational departments to ensure seamless daily operations. Ensure all kitchen equipment is maintained in good working condition and report maintenance issues promptly. Participate in menu development, seasonal promotions, and recipe standardization as directed by the Pastry Chef.<br><br>Financial Responsibilities<br><br> Assist in controlling food costs through proper portioning, waste reduction, and inventory management. Review store requisitions and support purchasing activities to ensure timely and accurate delivery of quality products. Monitor stock levels and maintain appropriate inventory to support operational requirements. Contribute to achieving departmental productivity and profitability targets.<br><br>People Leadership<br><br> Lead by example by demonstrating professionalism, integrity, and commitment to the Company's Vision and Code of Conduct. Supervise, motivate, and support team members to achieve operational excellence. Delegate responsibilities effectively while ensuring tasks are completed according to established standards. Conduct daily shift briefings to communicate priorities, operational updates, and service expectations. Provide ongoing coaching, training, and performance feedback to team members. Ensure all associates understand and consistently follow company standards, food safety procedures, and service expectations. Foster a positive, respectful, and collaborative working environment.<br><br>Training & Development<br><br> Train, mentor, and develop bakery associates to ensure consistent product quality and operational standards. Support departmental cross-training initiatives to improve operational flexibility. Identify training needs and work with the Pastry Chef to develop team capabilities. Encourage continuous learning and professional development within the team.<br><br>Communication<br><br> Maintain effective communication with colleagues across all hotel departments. Conduct clear, concise, and productive daily briefings. Build positive relationships with internal and external guests. Respond professionally and promptly to guest feedback, requests, and concerns. Represent the hotel professionally while promoting exceptional guest experiences.<br><br>Quality, Safety & Compliance<br><br> Ensure full compliance with all food safety legislation, HACCP requirements, ADFCA regulations, and company policies. Maintain a safe working environment by following health and safety procedures. Ensure proper use and maintenance of kitchen equipment. Participate in internal and external hygiene and food safety audits. Promote environmentally responsible work practices and sustainability initiatives.<br><br>Skills & Competencies<br><br> Strong bakery and pastry production skills. Leadership and team supervision. Food safety and hygiene knowledge (HACCP). Excellent organizational and time management skills. Strong communication and interpersonal skills. Problem-solving and decision-making abilities. Attention to detail and commitment to quality. Ability to work under pressure in a fast-paced environment. Inventory and cost control awareness. Basic computer literacy (Microsoft Office and hotel systems).<br><br>Service Culture<br><br>Demonstrate Wyndham's Count on Me! service culture by consistently being:<br><br> Responsive Respectful Delivering a great guest experience<br><br>Additional Responsibilities<br><br> Carry out any other reasonable duties assigned by the Pastry Chef or Executive Chef. Support the hotel's operational requirements during peak periods and special events. Participate in continuous improvement initiatives to enhance quality, efficiency, and guest satisfaction<br><br>Qualifications & Experience<br><br> Minimum 2 years' experience as a Chef de Partie (Bakery/Pastry) in an internationally branded hotel. Diploma or Certificate in Culinary Arts, Hospitality, or a related discipline. HACCP or Food Safety certification is preferred. Good computer literacy. Strong knowledge of bakery production techniques, food costing, and kitchen operations.<br><br>Skills: Teamwork, Detail Oriented, Creativity

<section><p class="heading jdMain">وصف الوظيفة</p><p class="heading">الأدوار والمسؤوليات</p><div class="paragraph"><p>بصفتك مدير الابتكار والامتثال، ستقود وظيفة الابتكار والامتثال ضمن عمليات الشبكة، مع المسؤولية الشاملة عن المعايير التشغيلية والابتكار والامتثال عبر عمليات الشبكة المباشرة وما قبل/بعد الإنتاج. التقرير إلى مدير عمليات الشبكة وإدارة رئيس الابتكار ورئيس الامتثال والمعايير. ستحدد رؤية الابتكار التشغيلي وإطار المعايير الذي تقدمه الأقسام. تضمن الدور أن تلتزم عمليات البث بأعلى المعايير الفنية والتحريرية، وأن تُوثَّق وتُلتزم سير العمل والإجراءات، وأن تظل الممارسة التشغيلية متوافقة مع سياسات الشبكة والمعايير التحريرية والمتطلبات التنظيمية والسلامة ذات الصلة. ستدفع نحو التحسين المستمر والابتكار، وتبحث في تطورات الصناعة وتؤثر في البرامج التي تحافظ على أعمال الجزيرة الإعلامية في مقدمة صناعة التلفزيون. يتطلب الدور قيادة قوية وحكم تحريري وتشغيلي رصين، واتصال ممتاز، ونهج تعاوني قادر على التنفيذ في بيئة سريعة الوتيرة ونشطة للغاية.</p><p>المسؤوليات الأساسية:</p><ul><li>قيادة وإدارة وظائف الابتكار والامتثال، عبر توجيه رئيس الابتكار ورئيس الامتثال، وقادة القسم لتقديم معايير ثابتة وابتكار وامتياز تشغيلي.</li><li>تعريف الملكية للرؤية التشغيلية لاستوديو وعمليات ما قبل/بعد الإنتاج بالتعاون مع القيادة التحريرية، وتوجيه تنفيذها عبر الشبكة.</li><li>إنشاء واعتماد وحوكمة السياسات والإجراءات والمعايير الفنية القياسية لعمليات الاستوديو وما قبل/بعد الإنتاج، وجمع الأخبار، وعمليات الإعلام لضمان توثيقها وتواصلها وتطبيقها بثبات.</li><li>الإشراف على امتثال الممارسة التشغيلية لمعايير الشبكة التحريرية ومدونة السلوك ومتطلبات السلامة والالتزامات التنظيمية ذات الصلة، ومعالجة الثغرات أو الانتهاكات.</li><li>توفير القيادة والاستشارات التشغيلية أثناء المشاريع، وتقديم النصح لمهندسي المشاريع والمصممين في المراحل المبكرة وتوجيه التنفيذ لتحقيق الأهداف التشغيلية.</li><li>الإشراف على التخطيط والتنفيذ للتغييرات في إنتاج الاستوديو مثل تصميمات طرازات جديدة، ومظهر جرافيكي جديد، وعروض جديدة، وتغييرات سير العمل التي تؤثر على الإنتاج، بما في ذلك ما قبل/بعد الإنتاج.</li><li>ضمان أن الناتج الفني لغرفة الأخبار/التحرير/الاستوديو يفي بمتطلبات فرق التحرير والإنتاج، وأن المظهر والتنسيق المطلوبان لإخراج كل قناة محققان.</li><li>التنسيق المباشر مع فرق التقنية لضمان عمل سلسلة الإنتاج الكاملة، بما في ذلك أتمتة الاستوديو، بشكل صحيح وبمتابعة فعالة.</li><li>قيادة قدرات القوة العاملة عبر القسم، بما في ذلك احتياجات التدريب وتطوير الكفاءات وتخطيط التعاقب وإنتاج الإرشادات والوثائق المكتوبة.</li><li>تسهيل حل المشكلات عبر الفرق، وضمان التواصل الثنائي الفعّال بين الإدارة العليا وفرق الإنتاج.</li><li>بحث الاتجاهات المتغيرة في صناعة بث التلفزيون والموافقة على خطط واستثمارات مبتكرة تفيد العمل.</li><li>امتلاك وصيانة مساهمة القسم في خطط استمرارية العمل والتعافي من الكوارث.</li><li>المساهمة في التخطيط التشغيلي ومدخلات الميزانية وتوقعات الموارد للوظيفة.</li></ul><p>مسؤوليات أخرى:</p><ul><li>تمثيل وظائف الابتكار والامتثال في اجتماعات المراجعة التشغيلية والإدارية وتقديم نتائج المعايير والابتكار والامتثال.</li><li>تقديم التوجيه الخبير بشأن الإعلام والإنتاج وجمع الأخبار ضمن مجال خبرة القسم.</li><li>الإشراف على التقييمات النضج الدوري ونطاقات مقارنة ممارسات التشغيل مع المعايير الصناعية.</li><li>المساهمة مع فرق الأخبار والتخطيط لدعم حسابات ميزانية العروض الجديدة.</li><li>الحفاظ على الوعي بالتحكم الآلي المحوسب في أنظمة الأخبار والتقنيات الإعلامية الناشئة.</li><li>أداء واجبات أخرى ذات صلة بالوظيفة كما تطلب الإدارة.</li></ul></div></section><section><p class="heading">الملف المطلوب للمرشح المثالي</p><p class="paragraph"></p><ul><li>درجة البكالوريوس في وسائل الإعلام أو الاتصالات أو الهندسة أو مجال ذي صلة، أو خبرة مكافئة واسعة.</li><li>يفضل وجود مؤهلات دراسات عليا في مجال ذي صلة.</li><li>خبرة لا تقل عن 15 عامًا في بيئة حية عالية المهارة، على الهواء، يجب أن يكون قد أمضى 5 سنوات منها في دور قيادي إداري أو في الامتثال أو المعايير.</li></ul><p></p></section>

Company Description Confidential is a hiring entity presented via a page owned and operated by Viral Audience, which reserves all rights to its platform. Job postings associated with the Confidential page on Linked In may be created and tagged by external parties, and are not necessarily affiliated with the page owner. Applicants are encouraged to review each posting carefully and proceed with caution when evaluating opportunities. The focus is on providing visibility to roles while maintaining transparency about the nature of job listings. Candidates should rely on the details in each specific posting when assessing suitability and legitimacy. Role Description This is a part-time, on-site Pastry Chef role based in Doha, Qatar. The Pastry Chef will prepare, bake, and finish a variety of pastries, cakes, breads, and desserts in accordance with established recipes and standards. Daily tasks include measuring and mixing ingredients, monitoring oven temperatures and baking times, decorating and plating desserts, and ensuring consistent quality and presentation. The role involves maintaining a clean and organized workstation, following food safety and hygiene guidelines, and coordinating with kitchen staff to support overall service. The Pastry Chef may also assist with menu development, inventory checks, and special orders for events or seasonal offerings. Qualifications Strong bakery experience with proficiency in Baking and Pastry production. Hands-on Food Preparation and Cooking skills for hot and cold dessert items. Solid Culinary Skills, including ingredient knowledge, flavor pairing, and basic kitchen techniques. Knowledge of food safety, sanitation standards, and proper storage practices. Minimum of 3 years of experience in similar role. Ability to work efficiently in a fast-paced kitchen environment and manage multiple tasks. Attention to detail in taste, texture, and visual presentation of baked goods. Previous experience as a Pastry Chef, Baker, or similar role is preferred. Willingness to work flexible hours, including weekends and evenings, as required.

Job Description<br><br>Exceptional Hospitality Starts with You<br><br>Picture yourself brightening someone’s day. When you join our Hotels team, that’s exactly what you’ll do every time you come to work!<br><br>As a Demi Chef de Partie – Pastry, you’re not just preparing and presenting high-quality pastries, desserts, and baked goods—you’re creating moments of delight that leave a lasting impression on our guests. Through your creativity, attention to detail, and passion for excellence, you help spread the light and warmth of hospitality by delivering memorable culinary experiences that make every guest’s stay truly special.<br><br>Responsibilities<br><br>Here's what you'll do during a typical day:<br><br>Prepare and present pastry creations: Prepare, bake, decorate, and present a variety of pastries, desserts, cakes, breads, and other baked goods according to standard recipes, ensuring consistency in quality, taste, and presentation. Support and supervise the pastry team: Provide guidance and support to Commis Chefs and junior team members, helping to maintain smooth and efficient pastry operations in the absence of senior pastry chefs. Maintain cleanliness and organization: Ensure all pastry workstations, equipment, and storage areas are clean, organized, and free from cross-contamination, adhering to the highest hygiene standards. Ensure quality and proper storage: Monitor the quality and freshness of ingredients, ensuring correct storage, stock rotation, and compliance with food safety requirements. Uphold health, safety, and sanitation standards: Follow and promote all health, safety, and sanitation regulations to maintain a safe working environment and protect the wellbeing of guests and team members. Create memorable guest experiences: Assist with guest requests and special dietary requirements in a timely and professional manner, delivering exceptional pastry offerings that enhance the overall dining experience. Support menu execution and innovation: Assist in the preparation of seasonal dessert offerings, special events, and buffet presentations, contributing creative ideas while maintaining brand and quality standards.<br><br>Qualifications<br><br>What It Takes to Make the Stay<br><br>At Hilton, Our Core Values Define What It Takes To Succeed Here And Guide The Qualities We Look For In Every Team Member<br><br>A passion for spreading the light and warmth of Hospitality. Acting with Integrity and always doing the right thing. Inspiring others through Leadership. A belief that Teamwork drives the best outcomes. A sense of Ownership and accountability. And a focus on the Now, bringing urgency and discipline to every moment, knowing it can make a lasting impact.<br><br>About Us<br><br>Join an Award-Winning Workplace Culture<br><br>At Hilton, we don’t just deliver exceptional experiences for our guests—we build an exceptional workplace for the Team Members who make it all possible. As a global leader in hospitality, we’ve welcomed more than 3 billion guests worldwide, all while staying true to our founding vision: to fill the earth with the light and warmth of hospitality.<br><br>Our award-winning culture has earned us repeated recognition on the World’s Best Workplaces list by Great Place to Work and Fortune. With our suite of world-class brands , and a company-wide commitment to providing the best stay for every guest, we’re setting new standards for the future of travel.<br><br>Whether you’re starting your career or exploring something new, Hilton supports your journey every step of the way. Come for the job, stay for the career—and help us make every stay a little more magical.<br><br>Curious about life at Hilton? Explore our Careers Blog to see why we’re more than a great place to stay—we’re a great place to work.

Job Description<br><br>Exceptional Hospitality Starts with You<br><br>Picture yourself brightening someone’s day. When you join our Hotels team, that’s exactly what you’ll do every time you come to work!<br><br>As a Demi Chef de Partie – Pastry, you’re not just preparing and presenting high-quality pastries, desserts, and baked goods—you’re creating moments of delight that leave a lasting impression on our guests. Through your creativity, attention to detail, and passion for excellence, you help spread the light and warmth of hospitality by delivering memorable culinary experiences that make every guest’s stay truly special.<br><br>Responsibilities<br><br>Here's what you'll do during a typical day:<br><br>Prepare and present pastry creations: Prepare, bake, decorate, and present a variety of pastries, desserts, cakes, breads, and other baked goods according to standard recipes, ensuring consistency in quality, taste, and presentation. Support and supervise the pastry team: Provide guidance and support to Commis Chefs and junior team members, helping to maintain smooth and efficient pastry operations in the absence of senior pastry chefs. Maintain cleanliness and organization: Ensure all pastry workstations, equipment, and storage areas are clean, organized, and free from cross-contamination, adhering to the highest hygiene standards. Ensure quality and proper storage: Monitor the quality and freshness of ingredients, ensuring correct storage, stock rotation, and compliance with food safety requirements. Uphold health, safety, and sanitation standards: Follow and promote all health, safety, and sanitation regulations to maintain a safe working environment and protect the wellbeing of guests and team members. Create memorable guest experiences: Assist with guest requests and special dietary requirements in a timely and professional manner, delivering exceptional pastry offerings that enhance the overall dining experience. Support menu execution and innovation: Assist in the preparation of seasonal dessert offerings, special events, and buffet presentations, contributing creative ideas while maintaining brand and quality standards.<br><br>Qualifications<br><br>What It Takes to Make the Stay<br><br>At Hilton, Our Core Values Define What It Takes To Succeed Here And Guide The Qualities We Look For In Every Team Member<br><br>A passion for spreading the light and warmth of Hospitality. Acting with Integrity and always doing the right thing. Inspiring others through Leadership. A belief that Teamwork drives the best outcomes. A sense of Ownership and accountability. And a focus on the Now, bringing urgency and discipline to every moment, knowing it can make a lasting impact.<br><br>About Us<br><br>Join an Award-Winning Workplace Culture<br><br>At Hilton, we don’t just deliver exceptional experiences for our guests—we build an exceptional workplace for the Team Members who make it all possible. As a global leader in hospitality, we’ve welcomed more than 3 billion guests worldwide, all while staying true to our founding vision: to fill the earth with the light and warmth of hospitality.<br><br>Our award-winning culture has earned us repeated recognition on the World’s Best Workplaces list by Great Place to Work and Fortune. With our suite of world-class brands , and a company-wide commitment to providing the best stay for every guest, we’re setting new standards for the future of travel.<br><br>Whether you’re starting your career or exploring something new, Hilton supports your journey every step of the way. Come for the job, stay for the career—and help us make every stay a little more magical.<br><br>Curious about life at Hilton? Explore our Careers Blog to see why we’re more than a great place to stay—we’re a great place to work.

Job Description<br><br>Exceptional Hospitality Starts with You<br><br>Picture yourself brightening someone's day. When you join our Hotels team, that's exactly what you'll do every time you come to work!<br><br>As an Executive Pastry Chef, you're more than the leader of the hotel's pastry kitchen—you inspire creativity, mentor your team, and oversee the production of exceptional pastries, desserts, and baked goods. Every creation reflects your passion for excellence and your commitment to quality, helping spread the warmth of hospitality and delivering memorable culinary experiences that make every guest's stay truly unforgettable.<br><br>Responsibilities<br><br>Here's what you'll do during a typical day:<br><br>Lead the pastry operation: Direct all day-to-day pastry kitchen operations, ensuring exceptional quality, consistency, efficiency, and seamless execution across all outlets and banquet functions. Drive culinary excellence: Oversee the production of premium breads, viennoiserie, pastries, desserts, and specialty items, ensuring all products meet brand standards and exceed guest expectations. Create innovative menus: Develop and implement seasonal dessert menus, signature pastries, and new concepts that enhance the hotel's culinary offerings while reflecting current trends and guest preferences. Maintain exceptional quality: Ensure every pastry and dessert is crafted and presented with creativity, precision, and attention to detail, consistently delivering an outstanding guest experience. Manage inventory and cost control: Oversee purchasing, inventory management, production planning, and product rotation to maintain optimal stock levels, minimize waste, and achieve food cost targets. Lead and develop the team: Recruit, train, mentor, and inspire the pastry team by setting clear expectations, monitoring performance, providing ongoing coaching, and fostering a collaborative, high-performing culture. Champion food safety and compliance: Ensure full compliance with health, food safety, sanitation, and company standards while promoting a safe, clean, and well-organized working environment for both guests and team members.<br><br>Qualifications<br><br>What It Takes to Make the Stay<br><br>At Hilton, Our Core Values Define What It Takes To Succeed Here And Guide The Qualities We Look For In Every Team Member<br><br>A passion for spreading the light and warmth of Hospitality. Acting with Integrity and always doing the right thing. Inspiring others through Leadership. A belief that Teamwork drives the best outcomes. A sense of Ownership and accountability. And a focus on the Now, bringing urgency and discipline to every moment, knowing it can make a lasting impact.<br><br>About Us<br><br>Join an Award-Winning Workplace Culture<br><br>At Hilton, we don’t just deliver exceptional experiences for our guests—we build an exceptional workplace for the Team Members who make it all possible. As a global leader in hospitality, we’ve welcomed more than 3 billion guests worldwide, all while staying true to our founding vision: to fill the earth with the light and warmth of hospitality.<br><br>Our award-winning culture has earned us repeated recognition on the World’s Best Workplaces list by Great Place to Work and Fortune. With our suite of world-class brands , and a company-wide commitment to providing the best stay for every guest, we’re setting new standards for the future of travel.<br><br>Whether you’re starting your career or exploring something new, Hilton supports your journey every step of the way. Come for the job, stay for the career—and help us make every stay a little more magical.<br><br>Curious about life at Hilton? Explore our Careers Blog to see why we’re more than a great place to stay—we’re a great place to work.

Radisson Hotel Group is one of the world's largest hotel groups with ten distinctive hotel brands, and more than 1,460 hotels in operation and under development in 95+ countries. The Group’s overarching brand promise is Every Moment Matters with a signature Yes I Can! service ethos.<br><br><br><br>People are at the core of our business success and future. Our people are true Moment Makers and together we bring the culture, spirit, environment and opportunities that empower you to be your best, every day, everywhere, every time. Together, we make Every Moment Matter.<br><br><br><br>Job Description<br><br>Assist in directing and overseeing all operations of the pastry kitchen. Ensure the production of high-quality desserts, pastries, and baked goods while maintaining strict cost control, food safety, and efficiency. Assume responsibility for the pastry section in the absence of the Sous Chef.<br><br>Key Responsibilities<br><br>Supervise Pastry Chefs de Partie and kitchen staff; run daily briefings regarding functions, dessert specials, and menu ingredients. Oversee the preparation, presentation, and portion size of all dessert and pastry items before they reach the pass. Establish store requisitions, coordinate stock pick-ups, enforce strict rotation of mise-en-place, and participate in monthly stock-taking. Monitor food cost margins by keeping tight control on wastage and ensuring no food leaves the kitchen without a formal captain order. Enforce Radisson Blu and HACCP standards for food processing, storage room hygiene, personal grooming, and general kitchen cleanliness. Work efficiently with a "Yes I Can!" attitude and assist other kitchen sections when operational needs arise. <br><br>Qualifications<br><br>Experience: Proven experience in a 5 star hotel pastry kitchen, ideally as a Senior Pastry Chef de Partie or Junior Sous Chef. Strong foundational knowledge of pastry arts, baking, dessert styling, and recipe execution. Certified in HACCP or equivalent international food safety and hygiene regulations. Ability to train, motivate, and supervise a team, demonstrating strong communication skills between kitchen production and service staff. Familiarity with kitchen safety, first aid, fire, and evacuation procedures. High energy, quality-driven, and aligned with corporate responsible business ethics and service concepts. <br><br>Additional Information<br><br>Why Join Radisson Hotel Group? <br><br>Live the Magic of Hospitality - Be part of a team that creates exceptional experiences and memorable moments every day. Let your Yes I Can! spirit shine as you bring hospitality to life. <br><br>Build a Great Career - No matter your background or experience, we invest in your growth, learning, and career development—helping you reach your full potential. <br><br>Experience the Team Spirit - Join a workplace that’s inclusive, fun, and meaningful. We celebrate diversity, support one another and foster a sense of belonging through our Employee Resource Groups and inclusion initiatives. <br><br>Lead with Your Ambition - Your ideas, passion and drive matter! We empower you to make a difference—in hospitality, your community and beyond. <br><br>Enjoy Global & Local Perks - No matter where you’re located, you’ll enjoy exclusive global benefits - like special hotel rates for you and your loved ones at our hotels worldwide. Plus, you’ll have access to local perks and rewards tailored to your country, making your experience even more rewarding! <br><br>Join us in shaping the future of hospitality! If you’re ready to bring your talent, energy, and passion, we’d love to hear from you. <br><br>Apply now and let’s make every moment matter. <br><br>We welcome applicants from all backgrounds, abilities, and experiences. If you need any adjustments during the application process, please let us know.

Company Description<br><br>Radisson Hotel Group is one of the world's largest hotel groups with ten distinctive hotel brands, and more than 1,460 hotels in operation and under development in 95+ countries. The Group’s overarching brand promise is Every Moment Matters with a signature Yes I Can! service ethos.<br><br>People are at the core of our business success and future. Our people are true Moment Makers and together we bring the culture, spirit, environment and opportunities that empower you to be your best, every day, everywhere, every time. Together, we make Every Moment Matter.<br><br>Job Description<br><br>Assist in directing and overseeing all operations of the pastry kitchen. Ensure the production of high-quality desserts, pastries, and baked goods while maintaining strict cost control, food safety, and efficiency. Assume responsibility for the pastry section in the absence of the Sous Chef.<br><br>Key Responsibilities<br><br>Supervise Pastry Chefs de Partie and kitchen staff; run daily briefings regarding functions, dessert specials, and menu ingredients. Oversee the preparation, presentation, and portion size of all dessert and pastry items before they reach the pass. Establish store requisitions, coordinate stock pick-ups, enforce strict rotation of mise-en-place, and participate in monthly stock-taking. Monitor food cost margins by keeping tight control on wastage and ensuring no food leaves the kitchen without a formal captain order. Enforce Radisson Blu and HACCP standards for food processing, storage room hygiene, personal grooming, and general kitchen cleanliness. Work efficiently with a "Yes I Can!" attitude and assist other kitchen sections when operational needs arise.<br><br>Qualifications<br><br>Experience: Proven experience in a 5 star hotel pastry kitchen, ideally as a Senior Pastry Chef de Partie or Junior Sous Chef. Strong foundational knowledge of pastry arts, baking, dessert styling, and recipe execution. Certified in HACCP or equivalent international food safety and hygiene regulations. Ability to train, motivate, and supervise a team, demonstrating strong communication skills between kitchen production and service staff. Familiarity with kitchen safety, first aid, fire, and evacuation procedures. High energy, quality-driven, and aligned with corporate responsible business ethics and service concepts.<br><br>Additional Information<br><br>Why Join Radisson Hotel Group?<br><br>Live the Magic of Hospitality - Be part of a team that creates exceptional experiences and memorable moments every day. Let your Yes I Can! spirit shine as you bring hospitality to life.<br><br>Build a Great Career - No matter your background or experience, we invest in your growth, learning, and career development—helping you reach your full potential.<br><br>Experience the Team Spirit - Join a workplace that’s inclusive, fun, and meaningful. We celebrate diversity, support one another and foster a sense of belonging through our Employee Resource Groups and inclusion initiatives.<br><br>Lead with Your Ambition - Your ideas, passion and drive matter! We empower you to make a difference—in hospitality, your community and beyond.<br><br>Enjoy Global & Local Perks - No matter where you’re located, you’ll enjoy exclusive global benefits - like special hotel rates for you and your loved ones at our hotels worldwide. Plus, you’ll have access to local perks and rewards tailored to your country, making your experience even more rewarding!<br><br>Join us in shaping the future of hospitality! If you’re ready to bring your talent, energy, and passion, we’d love to hear from you.<br><br>Apply now and let’s make every moment matter.<br><br>We welcome applicants from all backgrounds, abilities, and experiences. If you need any adjustments during the application process, please let us know.

Radisson Hotel Group is one of the world's largest hotel groups with ten distinctive hotel brands, and more than 1,460 hotels in operation and under development in 95+ countries. The Group’s overarching brand promise is Every Moment Matters with a signature Yes I Can! service ethos.<br><br><br><br>People are at the core of our business success and future. Our people are true Moment Makers and together we bring the culture, spirit, environment and opportunities that empower you to be your best, every day, everywhere, every time. Together, we make Every Moment Matter.<br><br><br><br>Job Description<br><br>Assist in directing and overseeing all operations of the pastry kitchen. Ensure the production of high-quality desserts, pastries, and baked goods while maintaining strict cost control, food safety, and efficiency. Assume responsibility for the pastry section in the absence of the Sous Chef.<br><br>Key Responsibilities<br><br>Supervise Pastry Chefs de Partie and kitchen staff; run daily briefings regarding functions, dessert specials, and menu ingredients. Oversee the preparation, presentation, and portion size of all dessert and pastry items before they reach the pass. Establish store requisitions, coordinate stock pick-ups, enforce strict rotation of mise-en-place, and participate in monthly stock-taking. Monitor food cost margins by keeping tight control on wastage and ensuring no food leaves the kitchen without a formal captain order. Enforce Radisson Blu and HACCP standards for food processing, storage room hygiene, personal grooming, and general kitchen cleanliness. Work efficiently with a "Yes I Can!" attitude and assist other kitchen sections when operational needs arise. <br><br>Qualifications<br><br>Experience: Proven experience in a 5 star hotel pastry kitchen, ideally as a Senior Pastry Chef de Partie or Junior Sous Chef. Strong foundational knowledge of pastry arts, baking, dessert styling, and recipe execution. Certified in HACCP or equivalent international food safety and hygiene regulations. Ability to train, motivate, and supervise a team, demonstrating strong communication skills between kitchen production and service staff. Familiarity with kitchen safety, first aid, fire, and evacuation procedures. High energy, quality-driven, and aligned with corporate responsible business ethics and service concepts. <br><br>Additional Information<br><br>Why Join Radisson Hotel Group? <br><br>Live the Magic of Hospitality - Be part of a team that creates exceptional experiences and memorable moments every day. Let your Yes I Can! spirit shine as you bring hospitality to life. <br><br>Build a Great Career - No matter your background or experience, we invest in your growth, learning, and career development—helping you reach your full potential. <br><br>Experience the Team Spirit - Join a workplace that’s inclusive, fun, and meaningful. We celebrate diversity, support one another and foster a sense of belonging through our Employee Resource Groups and inclusion initiatives. <br><br>Lead with Your Ambition - Your ideas, passion and drive matter! We empower you to make a difference—in hospitality, your community and beyond. <br><br>Enjoy Global & Local Perks - No matter where you’re located, you’ll enjoy exclusive global benefits - like special hotel rates for you and your loved ones at our hotels worldwide. Plus, you’ll have access to local perks and rewards tailored to your country, making your experience even more rewarding! <br><br>Join us in shaping the future of hospitality! If you’re ready to bring your talent, energy, and passion, we’d love to hear from you. <br><br>Apply now and let’s make every moment matter. <br><br>We welcome applicants from all backgrounds, abilities, and experiences. If you need any adjustments during the application process, please let us know.

Company Description<br><br>Radisson Hotel Group is one of the world's largest hotel groups with ten distinctive hotel brands, and more than 1,460 hotels in operation and under development in 95+ countries. The Group’s overarching brand promise is Every Moment Matters with a signature Yes I Can! service ethos.<br><br>People are at the core of our business success and future. Our people are true Moment Makers and together we bring the culture, spirit, environment and opportunities that empower you to be your best, every day, everywhere, every time. Together, we make Every Moment Matter.<br><br>Job Description<br><br>Assist in directing and overseeing all operations of the pastry kitchen. Ensure the production of high-quality desserts, pastries, and baked goods while maintaining strict cost control, food safety, and efficiency. Assume responsibility for the pastry section in the absence of the Sous Chef.<br><br>Key Responsibilities<br><br>Supervise Pastry Chefs de Partie and kitchen staff; run daily briefings regarding functions, dessert specials, and menu ingredients. Oversee the preparation, presentation, and portion size of all dessert and pastry items before they reach the pass. Establish store requisitions, coordinate stock pick-ups, enforce strict rotation of mise-en-place, and participate in monthly stock-taking. Monitor food cost margins by keeping tight control on wastage and ensuring no food leaves the kitchen without a formal captain order. Enforce Radisson Blu and HACCP standards for food processing, storage room hygiene, personal grooming, and general kitchen cleanliness. Work efficiently with a "Yes I Can!" attitude and assist other kitchen sections when operational needs arise.<br><br>Qualifications<br><br>Experience: Proven experience in a 5 star hotel pastry kitchen, ideally as a Senior Pastry Chef de Partie or Junior Sous Chef. Strong foundational knowledge of pastry arts, baking, dessert styling, and recipe execution. Certified in HACCP or equivalent international food safety and hygiene regulations. Ability to train, motivate, and supervise a team, demonstrating strong communication skills between kitchen production and service staff. Familiarity with kitchen safety, first aid, fire, and evacuation procedures. High energy, quality-driven, and aligned with corporate responsible business ethics and service concepts.<br><br>Additional Information<br><br>Why Join Radisson Hotel Group?<br><br>Live the Magic of Hospitality - Be part of a team that creates exceptional experiences and memorable moments every day. Let your Yes I Can! spirit shine as you bring hospitality to life.<br><br>Build a Great Career - No matter your background or experience, we invest in your growth, learning, and career development—helping you reach your full potential.<br><br>Experience the Team Spirit - Join a workplace that’s inclusive, fun, and meaningful. We celebrate diversity, support one another and foster a sense of belonging through our Employee Resource Groups and inclusion initiatives.<br><br>Lead with Your Ambition - Your ideas, passion and drive matter! We empower you to make a difference—in hospitality, your community and beyond.<br><br>Enjoy Global & Local Perks - No matter where you’re located, you’ll enjoy exclusive global benefits - like special hotel rates for you and your loved ones at our hotels worldwide. Plus, you’ll have access to local perks and rewards tailored to your country, making your experience even more rewarding!<br><br>Join us in shaping the future of hospitality! If you’re ready to bring your talent, energy, and passion, we’d love to hear from you.<br><br>Apply now and let’s make every moment matter.<br><br>We welcome applicants from all backgrounds, abilities, and experiences. If you need any adjustments during the application process, please let us know.

Job Description<br><br>Exceptional Hospitality Starts with You<br><br>Picture yourself brightening someone's day. When you join our Hotels team, that's exactly what you'll do every time you come to work!<br><br>As an Executive Pastry Chef, you're more than the leader of the hotel's pastry kitchen—you inspire creativity, mentor your team, and oversee the production of exceptional pastries, desserts, and baked goods. Every creation reflects your passion for excellence and your commitment to quality, helping spread the warmth of hospitality and delivering memorable culinary experiences that make every guest's stay truly unforgettable.<br><br>Responsibilities<br><br>Here's what you'll do during a typical day:<br><br>Lead the pastry operation: Direct all day-to-day pastry kitchen operations, ensuring exceptional quality, consistency, efficiency, and seamless execution across all outlets and banquet functions. Drive culinary excellence: Oversee the production of premium breads, viennoiserie, pastries, desserts, and specialty items, ensuring all products meet brand standards and exceed guest expectations. Create innovative menus: Develop and implement seasonal dessert menus, signature pastries, and new concepts that enhance the hotel's culinary offerings while reflecting current trends and guest preferences. Maintain exceptional quality: Ensure every pastry and dessert is crafted and presented with creativity, precision, and attention to detail, consistently delivering an outstanding guest experience. Manage inventory and cost control: Oversee purchasing, inventory management, production planning, and product rotation to maintain optimal stock levels, minimize waste, and achieve food cost targets. Lead and develop the team: Recruit, train, mentor, and inspire the pastry team by setting clear expectations, monitoring performance, providing ongoing coaching, and fostering a collaborative, high-performing culture. Champion food safety and compliance: Ensure full compliance with health, food safety, sanitation, and company standards while promoting a safe, clean, and well-organized working environment for both guests and team members.<br><br>Qualifications<br><br>What It Takes to Make the Stay<br><br>At Hilton, Our Core Values Define What It Takes To Succeed Here And Guide The Qualities We Look For In Every Team Member<br><br>A passion for spreading the light and warmth of Hospitality. Acting with Integrity and always doing the right thing. Inspiring others through Leadership. A belief that Teamwork drives the best outcomes. A sense of Ownership and accountability. And a focus on the Now, bringing urgency and discipline to every moment, knowing it can make a lasting impact.<br><br>About Us<br><br>Join an Award-Winning Workplace Culture<br><br>At Hilton, we don’t just deliver exceptional experiences for our guests—we build an exceptional workplace for the Team Members who make it all possible. As a global leader in hospitality, we’ve welcomed more than 3 billion guests worldwide, all while staying true to our founding vision: to fill the earth with the light and warmth of hospitality.<br><br>Our award-winning culture has earned us repeated recognition on the World’s Best Workplaces list by Great Place to Work and Fortune. With our suite of world-class brands , and a company-wide commitment to providing the best stay for every guest, we’re setting new standards for the future of travel.<br><br>Whether you’re starting your career or exploring something new, Hilton supports your journey every step of the way. Come for the job, stay for the career—and help us make every stay a little more magical.<br><br>Curious about life at Hilton? Explore our Careers Blog to see why we’re more than a great place to stay—we’re a great place to work.

نحن نبحث عن رئيس قسم تعلم وتطوير ذي خبرة للانضمام إلى مؤسسة رائدة في قطر وقيادة تطوير وتنفيذ مبادرات التعلم وبناء القدرات على مستوى المؤسسة.<br>تشمل المسؤوليات الرئيسية: قيادة استراتيجية التعلم والتطوير، وتحليل احتياجات التدريب وبرامج بناء القدرات. تطوير مسارات تعلم مخصصة، وتطوير القيادة، والبرامج المتعلقة بالتعاقب الوظيفي. إدارة مزودي التدريب الخارجيين، والشهادات المهنية، والتدريب على الامتثال. الإشراف على التعلم الرقمي/نظام إدارة التعلم (LMS)، وبرامج التوجيه والتهيئة، وفعالية التدريب. قيادة وتطوير فريق التعلم والتطوير.<br>المتطلبات: درجة البكالوريوس في الموارد البشرية، أو التطوير التنظيمي، أو إدارة الأعمال أو مجال ذي صلة، مع خبرة تزيد عن 10 سنوات في مجال التعلم والتطوير، بما في ذلك سنتين على الأقل في دور قيادي. يجب أن يكون المرشح طليقاً في اللغتين العربية والإنجليزية (ثنائي اللغة).

About Four Seasons<br><br>Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.<br><br>At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.<br><br>About the location:<br><br>Experience a seaside retreat in the heart of Qatar's vibrant capital at Four Seasons Hotel Doha. Reimagined with modern grandeur, the hotel blends timeless elegance with breathtaking views of the Arabian Gulf. From its sophisticated lobby to its vibrant collection of restaurants and lounges, this urban beachfront destination offers an exceptional luxury experience while remaining deeply rooted in authentic Qatari hospitality. Located in the heart of Doha's business district, Four Seasons Hotel Doha first opened in 2005 and features 237 beautifully appointed guest rooms and 20 private, unbranded townhouse villas. Home to one of the region's most dynamic Food & Beverage offerings, the hotel boasts 10 exceptional dining venues, including the world's largest Nobu restaurant, alongside an extensive banquet and outside catering operation. Guests can also enjoy five swimming pools, a private beach, a state-of-the-art fitness centre, and an award-winning Spa & Wellness Centre featuring expansive hydrotherapy facilities, including an ice room, colour therapy room, steam room, and hydrotherapy pool. Following an extensive transformation, the hotel unveiled a remarkable renovation in 2020, further elevating its position as one of the Middle East's premier luxury destinations, where world-class experiences, exceptional service, and genuine hospitality come together.<br><br>Four Seasons Hotels and Resorts has been recognized by FORTUNE Magazine’s 100 Best Companies to Work for every year since the survey began in 1998.<br><br>In the words of Isadore Sharp, Founder and Chairman of Four Seasons Hotels and Resorts:<br><br>“The reason for our success is no secret. It comes down to one single principle that transcends time and geography, religion and culture. It’s the Golden Rule – the simple idea that if you treat people well, the way you would like to be treated, they will do the same.” This philosophy is the cornerstone of the Four Seasons culture, truly making Four Seasons the best company to work for.<br><br>Join our Team<br><br>The Four Seasons team thrives in an environment which is warm, dynamic, fast-paced and responsive to business priorities. We look for talent who share the Golden Rule – people who, by nature, believe in treating others as we would have them treat us. On offer is the opportunity to build a life-long career with global potential, professional growth and a supporting platform to excel with a real sense of pride in work well done. Join Four Seasons to experience a globally recognized culture of connection, craftsmanship and character, based on a fundamental belief in the power of people.<br><br>Work on a team that is built on mutual respect, collaboration, excellent service. Four Seasons provides employees with the same level of care that we expect to be shared with our guests. Four Seasons have been ranked in FORTUNE Magazine's 100 best companies to work for since 1998. <br><br>Four Seasons Hotel Doha<br><br>Gazing over the Arabian Gulf, with a private beach and marina curving at its feet, Four Seasons Hotel Doha is a traveler’s haven fashioned to the finest international standards. It is the centerpiece of Doha’s outstanding waterfront landmark, the West Bay business and residential complex. Four Seasons is home to 237 guest rooms overlooking land and sea, nearly a quarter of which are suites. With refreshing contemporary elegance, the accommodations are enhanced by carefully detailed comforts and 21st-century conveniences.<br><br>Our Team<br><br>Our team is our greatest asset and the key to our success. We demonstrate our beliefs in the way we treat each other and by the example, we set for one another. In all our interactions with our guests, customers, business associates and colleagues, we seek to deal with others, as we would have them deal with us. Our team is built on mutual respect, collaboration, excellent service and a passion.<br><br>About The Role<br><br>The Executive Pastry Chef will support the Executive Chef in the day-to-day operation of the Kitchen’s bake/pastry, overseeing all operations including training, quality controls inspection, food safety assurance, and supervising all staff in order to ensure the highest standards of food quality.<br><br>What You Will Do<br><br>As a Department Leader, you will motivate and develop a team, always leading by example, and instill a culture of continuous learning and improvement among your staff. You actively participate in Employee Relations activities and programs. You are actively involved in identifying and assessing the needs of your team and investing in their career development through effective coaching, training, and by instilling our company values. When dealing with external and internal customers you live by the Golden Rule. You will use your unique personality and service style fulfilling the Four Seasons Brand and Resort standards creating a special and memorable experience! Being able to lead the Pastry and Bakery Team. Able to handle Banquet, A la carte, Catering, promotions, etc <br><br>What You Bring<br><br>Minimum 5 years management experience in Kitchen’s bake/pastry operations. Demonstrate adaptability to live in a remote location. Knowledge of English and Spanish (Preferred) language. The ability to oversee all aspects of the pastry operation, including forecasting, scheduling, training, and motivating the team. The ability to coordinate the selection, training, development, and evaluation of employees through effective management and leadership to ensure that established cultural and core standards are met. The ability to oversee the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration. The ability to work closely with the Executive Chef, Food & Beverage Manager, and Restaurant General Managers. The ability to ensure that sanitation standards as set forth by Four Seasons and federal regulations are in compliance as well as the cleanliness and organization of the kitchen. The ability to maintain control systems that will assure quality and portion consistency, monitor food shipments to ensure they meet established purchasing specifications as well and foster an awareness of the importance of food preparation and quality. You actively attend regular operational meetings to ensure effective coordination and cooperation between departments. The ability to ensure the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration. The ability to communicate with employees and managers to ensure operational needs are met. The ability to coordinate personal training to guarantee a high level of service and productivity. The ability to anticipate, in advance, all materials and supplies and assure their availability. <br><br>What We Offer<br><br>Competitive Salary, wages, and a comprehensive benefits package Excellent Training and Development opportunities Complimentary Accommodation at other Four Seasons Hotels and Resort Complimentary Dry Cleaning for Employee Uniforms Complimentary Employee Meals Major medical expenses insurance Food vouchers Savings fund Transport Access to gym facilities <br><br>Work Authorization<br><br>The Hotel will apply for the work authorization for a successful candidate.<br><br>Learn More About Employment With Four Seasons<br><br>You could also learn more about employment with Four Seasons via the following channels:<br><br>https://www.facebook.com/FourSeasons Jobs<br><br>https://www.linkedin.com/company/four-seasons-hotels-and-resorts<br><br>http://jobs.fourseasons.com<br><br>https://twitter.com/Four Seasons Jobs

معلومات إضافية<br><br>رقم الوظيفة 26116130<br><br>فئة الوظيفة: المأكولات والمشروبات والطهي<br><br>الموقع: شارع رأس أبو عبود، الدوحة، قطر، 26662 عرض على الخريطة<br><br>الجدول الزمني: دوام كامل<br><br>هل العمل عن بعد؟ لا<br><br>نوع المنصب: إدارة<br><br>ملخص الوظيفة<br><br>يُظهر مواهب إبداعية في الخبز والتزيين من خلال أداء المهام شخصياً مع توجيه الموظفين في تحضير حلويات عالية الجودة ومتسقة لجميع الأقسام. يعمل باستمرار على تحسين رضا الضيوف والموظفين مع الحفاظ على ميزانية التشغيل. يقود تطوير وتدريب الفريق لتحسين النتائج مع الحفاظ على المعايير. يجب التأكد من تحقيق معايير الصرف الصحي والأغذية.<br><br>ملف المرشح<br><br>التعليم والخبرة<br><br> شهادة الثانوية العامة أو ما يعادلها؛ خبرة 4 سنوات في مجال الطهي أو المأكولات والمشروبات أو مجال مهني ذي صلة.<br><br>أو<br><br> درجة علمية مدتها سنتان من جامعة معتمدة في فنون الطهي أو إدارة الفنادق والمطاعم أو تخصص ذي صلة؛ خبرة سنتين في مجال الطهي أو المأكولات والمشروبات أو مجال مهني ذي صلة.<br><br>أنشطة العمل الأساسية<br><br>قيادة فريق طهي الحلويات<br><br> يستخدم المهارات الشخصية والتواصل للقيادة والتأثير وتشجيع الآخرين؛ يدعم اتخاذ القرارات المالية/التجارية السليمة؛ يظهر الصدق/النزاهة؛ يقود بالقدوة. يشرف على الموظفين ويديرهم. يدير جميع العمليات اليومية. يفهم مناصب الموظفين جيداً بما يكفي لأداء الواجبات في غيابهم. يشجع ويبني الثقة المتبادلة والاحترام والتعاون بين أعضاء الفريق. يعمل كنموذج يحتذى به لإظهار السلوكيات المناسبة. يضمن ويحافظ على مستوى إنتاجية الموظفين. يضمن فهم الموظفين للتوقعات والمعايير. ينشئ ويحافظ على علاقات مفتوحة وتعاونية مع الموظفين ويضمن قيام الموظفين بنفس الشيء داخل الفريق. يطلب ملاحظات الموظفين، ويستخدم سياسة "الباب المفتوح" ويراجع نتائج رضا الموظفين لتحديد ومعالجة مشاكل أو مخاوف الموظفين. يقود المناوبات أثناء تحضير الطعام شخصياً وتنفيذ الطلبات بناءً على المواصفات المطلوبة. يشرف على أنشطة الطهاة والعمال العاملين في إعداد الطعام وينسقها.<br><br>ضمان تلبية معايير الطهي والمسؤوليات<br><br> يطور أو يصمم أو ينشئ تطبيقات أو أفكاراً أو علاقات أو أنظمة أو منتجات جديدة، بما في ذلك المساهمات الفنية. يتعرف على المنتجات والعروض والنكهات عالية الجودة. يحافظ على معايير تحضير الطعام والتعامل معه وتخزينه بشكل صحيح. يحافظ على معايير الشراء والاستلام وتخزين الأغذية. يدعم إجراءات التحكم في حصص وهدر المأكولات والمشروبات. يتبع التعامل السليم ودرجة الحرارة الصحيحة لجميع المنتجات الغذائية. يشرف على عمليات مناوبة تحضير الحلويات ويضمن الامتثال لجميع سياسات ومعايير وإجراءات المأكولات والمشروبات. يضمن الامتثال لجميع القوانين واللوائح المعمول بها. يحضر ويطهو الأطعمة بجميع أنواعها، سواء بشكل منتظم أو للضيوف أو المناسبات الخاصة. يتحقق من جودة المنتجات الغذائية الخام والمطبوخة لضمان تلبية المعايير. يساعد في تحديد كيفية تقديم الطعام ويبتكر عروض طعام تزيينية.<br><br>ضمان خدمة عملاء استثنائية<br><br> يقدم خدمات تفوق التوقعات لضمان رضا العملاء والاحتفاظ بهم. يدير العمليات اليومية، ويضمن الجودة والمعايير وتلبية توقعات العملاء بشكل يومي. يحسن الخدمة من خلال التواصل ومساعدة الأفراد على فهم احتياجات الضيوف، وتقديم التوجيه والملاحظات والتدريب الفردي عند الحاجة. يضع مثالاً إيجابياً في علاقات الضيوف. يمكّن الموظفين من تقديم خدمة عملاء ممتازة. يؤكد على رضا الضيوف خلال جميع اجتماعات القسم ويركز على التحسين المستمر. يسعى جاهداً لتحسين أداء الخدمة.<br><br>الحفاظ على أهداف الطهي<br><br> يحقق الأهداف ويتجاوزها بما في ذلك أهداف الأداء وأهداف الميزانية وأهداف الفريق وما إلى ذلك. يطور أهدافاً وخططاً محددة لتحديد الأولويات وتنظيم وإنجاز عملك. يدرب الموظفين على إجراءات السلامة ويشرف على قدرتهم على اتباع سياسات منع الخسائر لمنع الحوادث والتحكم في التكاليف. يشتري الإمدادات المناسبة ويدير المخزونات وفقاً للميزانية.<br><br>دعم أنشطة التدريب والتطوير<br><br> يضمن اكتمال الإجراءات التأديبية والتوثيق وفقاً للإجراءات التشغيلية القياسية والمحلية (SOPs و LSOPs) ويدعم عملية مراجعة الأقران. يشارك في تدريب الموظفين على عناصر القائمة بما في ذلك المكونات وطرق التحضير والنكهات الفريدة. يراجع مستويات التوظيف لضمان تلبية خدمة الضيوف والاحتياجات التشغيلية والأهداف المالية. يضمن إدارة سياسات العقارات بإنصاف واتساق. يساعد عند الحاجة في إجراء مقابلات وتوظيف أعضاء فريق الموظفين ذوي المهارات المناسبة.<br><br>مسؤوليات إضافية<br><br> يقدم المعلومات للمشرفين وزملاء العمل والمرؤوسين عبر الهاتف أو في شكل مكتوب أو بريد إلكتروني أو شخصياً. يحلل المعلومات ويقيم النتائج لاختيار أفضل الحلول وحل المشكلات. ينبه مدير القسم والموارد البشرية إلى المشكلات حسب الضرورة. يحضر ويشارك في جميع الاجتماعات ذات الصلة.<br><br>في ماريوت الدولية، نحن ملتزمون بأن نكون جهة توظيف تتيح فرصاً متساوية، ونرحب بالجميع ونوفر الوصول إلى الفرص. نحن نعزز بنشاط بيئة يتم فيها تقدير والاحتفال بالخلفيات الفريدة لشركائنا. تكمن قوتنا العظمى في المزيج الغني من الثقافة والمواهب والخبرات لشركائنا. نحن ملتزمون بعدم التمييز على أي أساس محمي، بما في ذلك الإعاقة أو حالة المحارب القديم أو أي أساس آخر يحميه القانون المعمول به.<br><br>في أكثر من 100 عقار حائز على جوائز حول العالم، يخلق سيدات وسادة ريتز كارلتون تجارب استثنائية لدرجة أنه بعد فترة طويلة من إقامة الضيف معنا، تظل التجربة عالقة معه. من خلال جذب أفضل متخصصي الضيافة في العالم الذين ينظمون ذكريات تدوم مدى الحياة، نؤمن بأن الجميع ينجحون عندما يتم تمكينهم ليكونوا مبدعين ومفكرين ورحيمين.<br><br>كل يوم، نضع المعيار لخدمة فاخرة نادرة وخاصة حول العالم ونفخر بتقديم التميز في رعاية وراحة ضيوفنا.<br><br>سيكون دورك هو ضمان تقديم "المعايير الذهبية" لفندق ريتز كارلتون بلطف وتمعن كل يوم. المعايير الذهبية هي أساس ريتز كارلتون وهي التي توجهنا كل يوم لنكون أفضل من اليوم التالي. هذا الأساس وإيماننا بأن ثقافتنا تقود النجاح هو ما أكسب ريتز كارلتون سمعتها كعلامة تجارية عالمية رائدة في مجال الضيافة الفاخرة. كجزء من فريقنا، ستتعلم وتجسد المعايير الذهبية، مثل وعد الموظف، وميثاقنا وقيم الخدمة لدينا. ووعدنا لك هو أننا نقدم الفرصة لتكون فخوراً بالعمل الذي تقوم به ومن تعمل معهم.<br><br>بانضمامك إلى ريتز كارلتون، فإنك تنضم إلى محفظة من العلامات التجارية مع ماريوت الدولية. كن حيث يمكنك القيام بأفضل عمل لك، وابدأ هدفك، وانتمِ إلى فريق عالمي مذهل، وكن أفضل نسخة من نفسك.