وظائف مصمم مطابخ في قطر

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

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>As Executive Chef, you are fully responsible for developing the reputation of the hotel through the production of excellent quality food throughout the hotel, and the development of a high quality kitchen brigade. An Executive Chef will oversee the operational management of the kitchen and Team Members. Specifically, an Executive Chef will perform the following tasks to the highest standards:</p> <ul> <li>Lead of the kitchen brigade and ensure ongoing development of Team Members</li> <li>Identify an effective approach to succession planning</li> <li>Create menus that meet and exceed customers' needs and conform to brand standards</li> <li>Ensure the consistent production of high quality food through all hotel food outlets</li> <li>Develop positive customer relations through proactive interaction with Guests, Team Members, contractors, and suppliers</li> <li>Resolve, promptly and completely, any issues that may arise in the kitchen or related areas among Guests and Team Members</li> <li>Manage department operations, including budgeting, forecasting, resource planning, and waste management</li> <li>Manage all aspects of the kitchen including operational, quality and administrative functions</li> <li>Actively seek verbal feedback from customers on a regular basis and respond to all guest queries in a timely and efficient manner</li> <li>Ensuring adequate resources are available according to business needs</li> <li>Manage the provision of food to Food and Beverage outlets and taking action where necessary to ensure compliance with current legislation</li> <li>Control costs without compromising standards, improving gross profit margins and other departmental and financial targets</li> <li>Ensure team members have an up-to-date knowledge of menu items, special promotions, functions and events</li> <li>Maintain good communication and work relationships in all hotel areas</li> <li>Ensure that staffing levels are maintained to cover business demands</li> <li>Ensure monthly communication meetings are conducted and post-meeting minutes generated</li> <li>Manage staff performance issues in compliance with company policies and procedures</li> <li>Recruit, manage, train and develop the kitchen team</li> <li>Comply with hotel security, fire regulations and all health and safety and food safety legislation</li> <li>Ensure maintenance, hygiene and hazard issues are dealt with in a timely manner</li> <li>Manage financial performance of the department so all planning is in line with hotel objectives</li> <li>Manage food control systems are adhered to them so margins are on target in a pro-active way</li> <li>Regular review of all menus with Food and Beverage manager to confirm offerings are in line with market trends</li> <li>Be environmentally aware</li> <li>Ensure food wastage program is adhered to so that margins are on target</li> <li>Responsible for ensuring that the monthly working schedules are made and maintained in accordance with local legislation</li> </ul></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><p>An Executive Chef serving Waldorf Astoria brand is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviors, skills, and values that follow:</p> <ul> <li>Previous, relevant experience as an Executive Chef or a high-performing Sous Chef in a first class property, required</li> <li>Excellent leadership skills</li> <li>A creative approach to the production of high quality food</li> <li>A business focused approach to managing a hotel kitchen</li> <li>Excellent communication skills</li> <li>Ability to build relationships, internal and external, to the hotel and the Company</li> <li>Excellent planning and organizational skills</li> <li>Ability to multi-task and meet deadlines</li> <li>A current, valid, and relevant trade qualification (proof may be required)</li> </ul> <p>It would be advantageous in this position for you to demonstrate the following capabilities and distinctions:</p> <ul> <li>A certification in management</li> <li>Proficiency with computers and computer programs, including Microsoft Word, Excel and Outlook</li> </ul><p></p></section>

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.

Why Join Us? At Rosewood Doha, we create an environment where passion meets purpose – and where careers have meaning. Guided by our philosophy of Relationship Hospitality and our culture of Make the Place, we believe in enriching lives, starting with yours. We empower you to bring your true self, grow with confidence, curate the extraordinary and leave your legacy. You’ll be part of a diverse, inclusive and supportive community that invests in your development, celebrates achievements and inspires you to Discover Your Calling. Together, we push boundaries, explore the uncharted and shape the future of luxury lifestyle experiences. About Rosewood Doha:Rosewood Doha is a landmark destination inspired by Qatar’s coral reefs, bringing together ultra-luxury hospitality, residential living, culinary experiences, holistic wellness, differentiated retail and events within one integrated ecosystem. The property includes a 155-key hotel, 162 serviced apartments and 276 private residences, alongside a diverse collection of restaurants and lounges, expansive event spaces and curated lifestyle experiences. Our destination also houses Asaya, Qatar’s first members-only social wellness club, complemented by Rosewood’s signature Manor Club for Club Room and Suite guests. Since opening in July of 2025, Rosewood Doha has been recognized with multiple international and regional accolades, including distinctions from the Michelin Guide, Forbes Travel Guide and Qatar Tourism - reflecting the scale, ambition and standards of excellence behind the destination. As part of the global Rosewood Hotels & Resorts portfolio, the property represents a new generation of luxury that goes beyond traditional hospitality into lifestyle, community and experience-driven destinations. Our Associate Experience:We believe exceptional work deserves exceptional care. At Rosewood Doha, we offer a thoughtfully designed associate experience that supports your wellbeing, growth and life beyond work. This includes:- A competitive salary and benefits package- High-quality associate accommodation in prime locations in the heart of Lusail and the Pearl- A birthday day off (because your milestones matter!)- Personalized development plans and continuous learning opportunities to support your career journey These benefits reflect our commitment to creating an environment where you thrive – professionally and personally – while building a meaningful career with us. Your Role:Administration:Assists to ensure that culinary activities are aligned with the respective Corporate Strategy, and that the Hotel Actions have been implemented where appropriate. Assists in the preparation and updates of individual Departmental Operations Manuals. Assists to conduct regular communications meetings and ensure that departmental briefings and meetings are effective and conducted as necessary. Guest and Associate Satisfaction:Always provides a courteous and professional service. Ensures that associates also provide excellent service to associates in other departments as appropriate. Handles guest and associate enquiries in a courteous and efficient manner, reporting complaints or problems if no immediate solution can be found, whilst providing a prompt follow-up. Maintains positive guest and colleague interactions with good working relationships. Finance:Maximises associate productivity using multi-skilling, multi-tasking and flexible scheduling to meet the financial goals of the business as well as the expectations of the guests. Focuses attention on improving productivity levels and the need to prudently manage utility/payroll costs within acceptable guidelines ensuring optimum deployment and energy efficiency of all equipment. Ensures new technology and equipment are embraced, improving productivity whilst taking work out of the system. Marketing:Continuously seeks ways to assist the Restaurant Manager to maximise their revenues and profits through innovative recipes. Operations:Ensures that all company minimum brand standards have been implemented. Work closely with other associates in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests. Buys locally available fresh products wherever possible and has limited menus which are changed frequently to ensure the guest is always offered a variety of food items. Participates in planning menus and utilisation of food surpluses and leftovers, taking into account probable number of guests, market conditions, and popularity of various dishes and frequency of menu. Reviews menus, analyses recipes, determines food, labour, overhead costs and assigns prices to menu items. Directs food apportionment policy to control costs. Introduces and tests the market with new products which are market-orientated in terms of price and product. Serves fresh food to the guests which is prepared a la minute, is consistent in quality, and which reflects the style of the outlet concept. Supervises cooking and other kitchen personnel and co-ordinates their assignments to ensure economical and timely food production. Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner. Tests cooked foods before plate-up and service. Estimates food consumption and purchases or requisitions of foodstuffs and kitchen supplies. Devises special dishes and develops innovative recipes. Establishes and enforces nutrition and sanitation standards for outlet kitchen. Encourages the team to be supportive of Food and Beverage Division’s marketing and up-selling activities. Ensures that all Food and Beverage Fundamentals are implemented. Responds to the results of the Consumer Audit and ensures that the relevant changes are implemented. Talent & Culture:Assists in the recruitment and selection of all Kitchen associates as appropriate. Adheres to hotel guidelines when recruiting and uses a competency-based approach to selecting associates. Through hands-on management, closely supervises the Kitchen associates in the performance of their duties and ensures this is in accordance with policies and procedures and applicable laws. Assists to oversee the punctuality and appearance of all Kitchen associates, making sure that they wear the correct wardrobe and maintain a high standard of personal appearance and hygiene, according to the hotel and department’s grooming standards. Delegates appropriately, duties and responsibilities to equipped and resourced associates, nurturing and developing them whilst ensuring standards of operation and safety are maintained. Develops the skills and effectiveness of all Kitchen associates through the appropriate training, coaching, and/or mentoring. Ensures effective training programmes for associates in coordination with the Talent Development Director and Departmental Trainers. Encourages associates to be creative and innovative, challenging and recognising them for their contribution to the success of the operation. Assists to conduct annual Performance Development Discussions with associates and support them in their professional development goals. Supports, demonstrating and reinforcing Rosewood Hotels & Resorts’ Values and Culture Characteristics. Ensures that associates have a complete understanding of and adhere to associate rules and regulations. Ensures that associates follow all hotel, company and local rules, policies and regulations relating to fire and hazard safety, and security.

<p>We invite you to join the world of luxury hospitality at Raffles Doha as our new Commis 1 Italian Restaurant. As a Commis 1 Italian Restaurant at Raffles Doha, you will support the culinary team in preparing and presenting high-quality Italian cuisine while maintaining the exceptional standards of the Raffles brands. You will assist in daily kitchen operations, food preparation, and mise en place while ensuring consistency, cleanliness, and attention to detail in every aspect of the guest dining experience. You will work closely with senior chefs to develop your culinary skills and contribute to a collaborative and high-performing kitchen environment.</p><p><strong>Desired Candidate Profile</strong></p><ul><li>Diploma or certification in Culinary Arts or a related field preferred.</li><li>Previous experience in a kitchen or hospitality environment is an advantage.</li><li>Michelin-starred restaurant experience is an advantage.</li><li>Basic knowledge of Italian cuisine and culinary techniques preferred.</li><li>Knowledge of food safety, hygiene, and HACCP standards.</li><li>Ability to work in a fast-paced kitchen environment.</li><li>Strong communication and teamwork skills.</li><li>Passion for culinary arts and guest satisfaction.</li><li>Fluent in English; additional languages are an advantage.</li><li>Embrace the Raffles brand promise and luxury in your role and in all your interactions.</li><li>Foster an inclusive environment where every individual feels valued and respected.</li><li>Create an environment where colleagues are empowered, supported and recognized.</li></ul>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>Ensures that guest needs and expectations are met by providing a consistently high standard of food preparation and presentation.</p> <ul> <li>Assists in establishing the identity of the outlet by providing the standards of food presentation required by each outlet.</li> <li>Maintains and cleans all work areas, kitchen equipment and utensils to the high standards of cleanliness and hygiene required by the hotel.</li> <li>Prepare the daily mise-en-place and food production in different sections of the main pantry or satellites.</li> <li>Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist.</li> <li>To assist in the implementation of the various food safety and hygiene standards including HACCP and other Municipality regulations.</li> <li>Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control.</li> <li>Control food stock and food cost in his section/kitchen.</li> <li>Cook food and prepare top-quality menu items in a timely manner.</li> </ul></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><p>Previous working experience in reputed Hotel or Restaurant is preferred.</p> <ul> <li>Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.</li> <li>In-depth knowledge of food safety requirements for restaurants.</li> <li>Familiar with the operational procedures of all equipment in the kitchen and operates them in the correct manner to ensure the maximum efficiency and personal safety.</li> <li>Basic computer skills and familiar with inventory systems.</li> </ul><p></p></section>

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

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p>About us We want to welcome you to a world of bringing True Hospitality to everyone. When you join us at IHG®, you become part of our global family. A welcoming culture of warmth, honesty, and a passion for providing True Hospitality. We pride ourselves on letting your personality and passions shine, recognizing the individual contribution you make, and supporting your ambition to learn and create your own career path. In making a difference to our guests and owners, colleagues and communities, every day is a chance to create great and unique experiences, in your own way. With over 370,000 colleagues in nearly 100 countries sharing our values, there are countless opportunities at your fingertips. We’re growing; grow with us. Conveniently located in the heart of one of Doha's key business districts, close to major banks, Crowne Plaza and Holiday Inn Doha – The Business Park is just a 15-minute drive by car or complimentary shuttle from Doha's Hamad International Airport and near such attractions as Museum of Islamic Arts and Souk Waqif. Our 378 stylish guestrooms and suites at Crowne Plaza and 307 well-appointed guestrooms at Holiday Inn are all equipped with modern amenities designed for comfort and high-speed wireless internet access to stay connected.&nbsp;</p><br><p><strong>Your day-to-day:</strong></p><br><p>As Executive Chef you’ll direct all kitchen activities and prepare our delicious food - helping create memorable experiences for guests - whenever and wherever they dine. You’ll also ensure quality, kitchen maintenance, and inventory functions kept to our high standards - to make sure your kitchen is always running smoothly.</p><br><ul><li>Direct daily kitchen activities, plan and assign work ensuring you always have the right staffing numbers </li><li>Develop your team and improve their performance through coaching and feedback, and create performance and development goals for colleagues -&nbsp;recognise&nbsp;good performance</li><li>Drive a great working environment for teams to thrive – connect departments to create sense of one team</li><li>Promote teamwork and quality service through daily communication and coordination with other departments. Communicate with all hotel department heads to stay informed of kitchen needs and ensure timely responses to requests</li><li>Encourage guest feedback to improve guest satisfaction</li><li>Answer guest questions about dishes and kitchen services</li><li>Help the Food and Beverage In-Charge with event planning</li><li>Keep an eye on competitor activity / industry innovation to develop your own ideas in the kitchen</li><li>Make sure food and the ingredients are secure and stored safely – always keep stock replenished to minimise waste </li><li>Always follow governmental regulations and company policies and procedures </li><li>Complete forecasts, plans, and departmental production reports for management</li><li>Help prepare the hotel’s annual budget and the setting of departmental goals</li><li>Maintain costing and documentation of all dishes prepared and sold from the kitchen</li></ul><p><strong>What we need from you</strong></p><br><p>• Proven experience as an Executive Chef or Head Chef in a reputable establishment.<br>• Extensive knowledge of culinary arts, cooking techniques, and international cuisines.<br>• Strong leadership and team management skills.<br>• Excellent understanding of food costing, inventory management, and budgeting.<br>• Proficiency in hygiene and food safety regulations (e.g., HACCP).<br>• Creative flair with a passion for developing new dishes and menus.<br>• Relevant culinary degree or certification.&nbsp;</p><br><p><strong>What you can expect from us:</strong></p><br><p>We give our people everything they need to succeed. From a competitive salary that rewards all your hard work to a wide range of benefits designed to help you live your best work-life – including a full uniform, impressive room discounts, and some of the best training in the business.&nbsp;</p><br><p>Our mission is to welcome everyone and create inclusive teams where we celebrate differences and encourage colleagues to bring their whole selves to work. IHG Hotels &amp; Resorts provides equal employment opportunities to applicants and employees without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, protected veteran status, or disability. We promote a culture of trust, support, and acceptance. Always welcoming different backgrounds, experiences, and perspectives.&nbsp;</p><br><p>IHG gives every member of the team the room they need to belong, grow, and make a difference in a collaborative environment. We know that to work well, we need to feel well – both inside and outside of work – and through our myWellbeing</p><br><br> </div>

<p>At Rosewood Doha, we create an environment where passion meets purpose and where careers have meaning. Guided by our philosophy of Relationship Hospitality and our culture of Make the Place, we believe in enriching lives, starting with yours. We empower you to bring your true self, grow with confidence, curate the extraordinary and leave your legacy. You ll be part of a diverse, inclusive and supportive community that invests in your development, celebrates achievements and inspires you to Discover Your Calling. Together, we push boundaries, explore the uncharted and shape the future of luxury lifestyle experiences. Rosewood Doha is a landmark destination inspired by Qatar s coral reefs, bringing together ultra-luxury hospitality, residential living, culinary experiences, holistic wellness, differentiated retail and events within one integrated ecosystem. The property includes a 155-key hotel, 162 serviced apartments and 276 private residences, alongside a diverse collection of restaurants and lounges, expansive event spaces and curated lifestyle experiences. Our destination also houses Asaya, Qatar s first members-only social wellness club, complemented by Rosewood s signature Manor Club for Club Room and Suite guests. Since opening in July of 2025, Rosewood Doha has been recognized with multiple international and regional accolades, including distinctions from the Michelin Guide, Forbes Travel Guide and Qatar Tourism - reflecting the scale, ambition and standards of excellence behind the destination. As part of the global Rosewood Hotels &amp; Resorts portfolio, the property represents a new generation of luxury that goes beyond traditional hospitality into lifestyle, community and experience-driven destinations. We believe exceptional work deserves exceptional care. At Rosewood Doha, we offer a thoughtfully designed associate experience that supports your wellbeing, growth and life beyond work. This includes: - A competitive salary and benefits package - High-quality associate accommodation in prime locations in the heart of Lusail and the Pearl - A birthday day off (because your milestones matter!) - Personalized development plans and continuous learning opportunities to support your career journey These benefits reflect our commitment to creating an environment where you thrive professionally and personally while building a meaningful career with us. Your Role: Guest Satisfaction: Always provides a courteous and professional service. Manages all guest and associate complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily. Maintains positive guest and colleague interactions with good working relationships. Operations: Organises and sets up the assigned section of the Food, Beverage, and Kitchens as efficiently as possible to increase speed and maximise productivity. Ensures that all dishes from that section are prepared consistently and according to standard recipes. Assists the Chef de Partie, Sous Chef and Chef de Cuisine in ensuring that all culinary standards in that section comply with company and Hotel Policies and Standard Operating Procedures. Monitors food and operating costs and controls these by reducing waste. Trains the culinary associates in that section of kitchen in the skills necessary for them to perform their function. Works in any sections of kitchen including associate kitchen when necessary or as requested by the Sous Chef or Chef de Cuisine. Ensures the sanitation standards for kitchen are being met. Is familiar with all sections of the kitchen to facilitate the flexible use of associates. Ensures that operating and kitchen equipment is maintained to a good standard with minimum breakage. To ensure effective food storage, stock rotation and labelling and to report any food wastage/spoilage to a sous chef/head chef. Talent &amp; Culture: Assists to oversee the punctuality and appearance of all Kitchen associates under your direction, making sure that they wear the correct uniform and maintain a high standard of personal appearance and hygiene, according to the hotel and department s grooming standards. Assists in the training of the associates ensuring that they have the necessary skills to perform their duties with the maximum efficiency. Supervises the associates within the department, ensuring that the correct standards and methods of service are maintained as stated in the Departmental Operations Manual. Develops the skills and effectiveness of all Kitchen associates through the appropriate training, coaching, and/or mentoring. Supports, demonstrating and reinforcing Rosewood Hotels &amp; Resorts Values and Culture Characteristics. Ensures that associates have a complete understanding of and adhere to associate rules and regulations. Ensures that associates follow all hotel, company and local rules, policies and regulations relating to fire and hazard safety, and security.</p><p><strong>Desired Candidate Profile</strong></p><p><br></p>

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

<p><h4>Job overview</h4> <p>An executive chef will build a reputation for the hotel by maintaining a talented and creative kitchen brigade, offering an innovative menu, and promising an exceptional culinary experience.</p> <h4>What will I be doing?</h4> <p>As executive chef, you are fully responsible for developing the reputation of the hotel through the production of excellent quality food throughout the hotel, and the development of a high quality kitchen brigade. An executive chef will oversee the operational management of the kitchen and team members. Specifically, an executive chef will perform the following tasks to the highest standards:</p> <ul> <li>Lead the kitchen brigade and ensure ongoing development of team members</li> <li>Identify an effective approach to succession planning</li> <li>Create menus that meet and exceed customers' needs and conform to brand standards</li> <li>Ensure the consistent production of high quality food through all hotel food outlets</li> <li>Develop positive customer relations through proactive interaction with guests, team members, contractors, and suppliers</li> <li>Resolve, promptly and completely, any issues that may arise in the kitchen or related areas among guests and team members</li> <li>Manage department operations, including budgeting, forecasting, resource planning, and waste management</li> <li>Manage all aspects of the kitchen including operational, quality, and administrative functions</li> <li>Actively seek verbal feedback from customers on a regular basis and respond to all guest queries in a timely and efficient manner</li> <li>Ensure adequate resources are available according to business needs</li> <li>Manage the provision of food to food and beverage outlets and take action where necessary to ensure compliance with current legislation</li> <li>Control costs without compromising standards, improving gross profit margins and other departmental and financial targets</li> <li>Ensure team members have an up-to-date knowledge of menu items, special promotions, functions, and events</li> <li>Maintain good communication and work relationships in all hotel areas</li> <li>Ensure that staffing levels are maintained to cover business demands</li> <li>Ensure monthly communication meetings are conducted and post-meeting minutes generated</li> <li>Manage staff performance issues in compliance with company policies and procedures</li> <li>Recruit, manage, train, and develop the kitchen team</li> <li>Comply with hotel security, fire regulations, and all health and safety and food safety legislation</li> <li>Ensure maintenance, hygiene, and hazard issues are dealt with in a timely manner</li> <li>Manage financial performance of the department so all planning is in line with hotel objectives</li> <li>Manage food control systems and ensure margins are on target in a proactive way</li> <li>Regularly review all menus with food and beverage manager to confirm offerings are in line with market trends</li> <li>Be environmentally aware</li> <li>Ensure food wastage program is adhered to so that margins are on target</li> <li>Responsible for ensuring that the monthly working schedules are made and maintained in accordance with local legislation</li> </ul> <h4>What are we looking for?</h4> <p>An executive chef serving the Waldorf Astoria brand is always working on behalf of our guests and working with other team members. To successfully fill this role, you should maintain the attitude, behaviors, skills, and values that follow:</p> <ul> <li>Previous, relevant experience as an executive chef or a high-performing sous chef in a first-class property, required</li> <li>Excellent leadership skills</li> <li>A creative approach to the production of high quality food</li> <li>A business-focused approach to managing a hotel kitchen</li> <li>Excellent communication skills</li> <li>Ability to build relationships, internal and external, to the hotel and the company</li> <li>Excellent planning and organizational skills</li> <li>Ability to multi-task and meet deadlines</li> <li>A current, valid, and relevant trade qualification (proof may be required)</li> </ul> <p>It would be advantageous in this position for you to demonstrate the following capabilities and distinctions:</p> <ul> <li>A certification in management</li> <li>Proficiency with computers and computer programs, including Microsoft Word, Excel, and Outlook</li> </ul> <h4>What will it be like to work for Hilton?</h4> <p>Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities, and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our</p><p></p>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>About Calo Launched in Bahrain in November of 2019, Calo is on a mission to make healthy easy. We re a team of dedicated people driving this mission by providing better, faster, and cheaper ways to access food through technology.</p><p>Role overview The Dispatch Service Crew acts as the operational bridge between the kitchen and delivery drivers, ensuring seamless order fulfillment. In our high-volume QSR environment, you will be responsible for meticulous order verification and maintaining a rapid speed of service to ensure every Calo customer receives their meal accurately and on time.</p><p>Relationships and working expectations Provides support and training supervision to food packing personnel deployed for portioning and dispatching of meals Works closely with the Ops + Dispatch Management, Logistics , and Quality to align on portioning accuracy, customer request or improvements in workflow Shift-based work, based in high volume environments, with mandatory personal protective equipment during all dispatch operation times</p><p>Main Responsibilities</p><ul><li>Order Verification &amp; Assembly: Cross-check items on the Kitchen Display System (KDS), inspect food presentation and portion sizes, and ensure all accompaniments like sauces and utensils are correctly bundled.</li><li>Logistics &amp; Delivery Management: Assign delivery orders to riders, support route optimization to maximize driver efficiency, and actively monitor the delivery queue.</li><li>Pace &amp; Workflow Control: Expedite the line for any delayed tickets and monitor Speed of Service (SOS) timers to keep wait times minimal.</li><li>Maintain routine due diligence checks, adhering to HACCP standards along with sanitation and safety protocols</li></ul></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><ul><li>Proven experience as a team leader in service crew &amp; food portioning in high-volume, restaurant, and QSR kitchens (2 - 4 years minimum)</li><li>Proficient with health and safety, Haccp standards ( certification preferred)</li><li>Knowledge and competency Working knowledge food portioning &amp; packing Use of computer and familiarity with excel &amp; google sheets</li><li>Ability to work in a fast-paced, high-volume environment with dynamic thinking</li><li>Proficient in communication in English and leading a team</li><li>High-Stress Tolerance: Ability to think clearly and work efficiently during peak rush hours.</li><li>Digital Literacy: Familiarity with Point of Sale (POS) networks and Kitchen Display Systems (KDS).</li><li>Sharp Communication: Rapid and clear coordination with back-of-house kitchen teams and external riders.</li><li>Detail-Oriented: High accuracy in spotting missing side items or incorrect modifications in a fast-paced environment.</li><li>Personality Passion for quality and continuous improvements</li><li>Able to lead with empathy, building the best version of yourself and your peers</li><li>Obsession with delivering a high level of customer satisfaction</li></ul><p></p></section>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span><strong>About</strong></span><span><strong> Calo</strong></span><p><span>Launched in Bahrain in November of 2019, Calo is on a mission to make healthy easy. We’re a team of dedicated people driving this mission by providing better, faster, and cheaper ways to access food through technology.</span></p><br><br><span><strong>Role overview</strong></span><p><span>The Dispatch Service Crew acts as the operational bridge between the kitchen and delivery drivers, ensuring seamless order fulfillment. In our high-volume QSR environment, you will be responsible for meticulous order verification and maintaining a rapid speed of service to ensure every Calo customer receives their meal accurately and on time.</span></p><br><br><span><strong>Relationships and working expectations</strong></span><ul><li><p><span>Provides support and training supervision to food packing personnel deployed for portioning and dispatching of meals</span></p><br><br></li><li><p><span>Works closely with the Ops + Dispatch Management, Logistics , and Quality to align on portioning accuracy, customer request or improvements in workflow</span></p><br><br></li><li><p><span>Shift-based work, based in high volume environments, with mandatory personal protective equipment during all dispatch operation times</span></p><br><br></li></ul><span>Main Responsibilities</span><ul><li><p><span>Order Verification &amp; Assembly: Cross-check items on the Kitchen Display System (KDS), inspect food presentation and portion sizes, and ensure all accompaniments like sauces and utensils are correctly bundled.</span></p><br><br></li><li><p><span>Logistics &amp; Delivery Management: Assign delivery orders to riders, support route optimization to maximize driver efficiency, and actively monitor the delivery queue.</span></p><br><br></li><li><p><span>Pace &amp; Workflow Control: Expedite the line for any delayed tickets and monitor Speed of Service (SOS) timers to keep wait times minimal.</span></p><br><br></li><li><p><span>Maintain routine due diligence checks, adhering to HACCP standards along with sanitation and safety protocols</span></p><br><br></li></ul><span><strong>Ideal Candidate</strong></span><p><span><strong>Qualifications</strong></span></p><br><br><ul><li><p><span>Proven experience as a team leader in service crew &amp; food portioning in high-volume, restaurant, and QSR kitchens (2 - 4 years minimum)</span></p><br><br></li><li><p><span>Proficient with health and safety, Haccp standards ( certification preferred)</span></p><br><br></li></ul><span><strong>Knowledge and competency</strong></span><ul><li><p><span>Working knowledge food portioning &amp; packing</span></p><br><br></li><li><p><span>Use of computer and familiarity with excel &amp; google sheets</span></p><br><br></li><li><p><span>Ability to work in a fast-paced, high-volume environment with dynamic thinking</span></p><br><br></li><li><p><span>Proficient in communication in English and leading a team</span></p><br><br></li><li><p><span>High-Stress Tolerance: Ability to think clearly and work efficiently during peak rush hours.</span></p><br><br></li><li><p><span>Digital Literacy: Familiarity with Point of Sale (POS) networks and Kitchen Display Systems (KDS).</span></p><br><br></li><li><p><span>Sharp Communication: Rapid and clear coordination with back-of-house kitchen teams and external riders.</span></p><br><br></li><li><p><span>Detail-Oriented: High accuracy in spotting missing side items or incorrect modifications in a fast-paced environment.</span></p><br><br></li></ul><span><strong>Personality</strong></span><ul><li><p><span>Passion for quality and continuous improvements</span></p><br><br></li><li><p><span>Able to lead with empathy, building the best version of yourself and your peers</span></p><br><br></li><li><p><span>Obsession with delivering a high level of customer satisfaction</span></p><br><br></li></ul><br> <br><br> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> About the job Commis I - QHR <p><strong>The Associate Experience:</strong></p><br> <p>The hiring hotel believes that exceptional work deserves exceptional care. They are offering a thoughtfully designed associate experience that supports your wellbeing, growth and life beyond work. This includes:</p><br> <p>- A competitive salary and benefits package</p><br> <p>- High-quality associate accommodation in prime locations in the heart of Lusail and the Pearl</p><br> <p>- A birthday day off (because your milestones matter!)</p><br> <p>- Personalized development plans and continuous learning opportunities to support your career journey</p><br> <p>These benefits reflect our commitment to creating an environment where you thrive – professionally and personally – while building a meaningful career with them.</p><br><p><strong>Your Role:</strong></p><br> <p><strong>Guest Satisfaction:</strong></p><br> <ul><li>Always provides a courteous and professional service.</li><li>Manages all guest and associate inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily.</li><li>Maintains positive guest and colleague interactions with good working relationships.</li></ul> <p><strong>Operations:</strong></p><br> <ul><li>Ensures that all company's minimum brand standards have been implemented.</li><li>Work closely with other associates in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.</li><li>Washes, peels, cuts, and seeds vegetables and fruits. Cleans, cuts, and grinds meats, poultry, and seafood. Dips food items in crumbs, flour, and batter to bread them.</li><li>Assists in quality control of items. Weighs and measures designated ingredients.</li><li>Sets up buffet/food presentations. Carries pans, kettles, and trays of food to and from workstations, stove, and refrigerator. Assists other chefs in their duties when required.</li><li>Works in any sections of kitchen including associate kitchen when necessary or as requested by the Sous Chef or Chef de Cuisine.</li><li>Ensures the sanitation standards for kitchen are being met. Stores foods in designated areas.</li><li>Cleans work areas, equipment and utensils, segregates and removes garbage.</li><li>Is familiar with all sections of the kitchen to facilitate the flexible use of associates.</li><li>Ensures that operating and kitchen equipment is maintained to a good standard with minimum breakage.</li><li>To ensure effective food storage, stock rotation and labelling and to report any food wastage/spoilage to a sous chef/head chef.</li></ul> <br> <br> </div>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>The ideal candidate will specialize in preparing high-quality doner and kebab dishes using traditional methods and authentic ingredients. You will be responsible for marinating, grilling, slicing, and presenting kebabs to perfection while ensuring food safety and maintaining a clean work environment.</p><p>What you will be doing:</p><ul><li>Prepare, season, and cook various types of kebabs, including doner, shish, adana, and kofta.</li><li>Operate and manage vertical rotisserie grills (doner machines) and open grills/skewers.</li><li>Ensure meat is properly marinated using authentic recipes and spice blends.</li><li>Slice doner meat with precision during service to maintain speed and quality.</li><li>Prepare accompaniments such as salads, sauces, flatbreads, and sides.</li><li>Monitor food portions and presentation for consistency and customer satisfaction.</li><li>Maintain cleanliness and hygiene of the kitchen and equipment.</li><li>Follow all food safety and hygiene standards (HACCP or equivalent).</li><li>Manage inventory levels and communicate ordering needs to kitchen management.</li><li>Work effectively in a team, supporting kitchen staff during peak hours.</li></ul></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><ul><li>Proven experience as a kebab/doner chef or in a similar culinary role.</li><li>Strong knowledge of traditional Middle Eastern, Turkish, or Mediterranean cuisine.</li><li>Skilled in marinating, grilling, and meat slicing techniques.</li><li>Ability to work quickly and efficiently in a high-pressure kitchen.</li><li>Excellent knife handling and food prep skills.</li><li>Good understanding of food safety and hygiene practices.</li><li>Ability to work flexible hours, including evenings, weekends, and holidays.</li><li>Culinary training or food handling certification is a plus.</li></ul><p></p></section>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>A Commis Pastry is an experienced entry-level pastry chef responsible for preparing ingredients, assisting in dessert production, and supporting senior pastry chefs in the pastry kitchen. This role requires a solid foundation in baking and pastry techniques and the ability to work efficiently in a fast-paced environment. Prepare pastry ingredients including measuring, mixing, whipping, portioning, and pre-preparing components for desserts and baked goods. Assist in the preparation of cakes, pastries, breads, desserts, creams, fillings, and decorative elements under the supervision of the Demi Chef de Partie or Pastry Chef. Support baking, glazing, decorating, plating, and finishing desserts according to recipes and presentation standards. Ensure dessert presentation meets established pastry kitchen standards. Maintain knowledge of pastry recipes, portion sizes, baking techniques, and finishing methods. Keep the workstation clean, organized, and well stocked throughout service. Follow strict food safety, hygiene, and sanitation standards. Properly store, label, and rotate pastry ingredients, prepared components, and finished products. Show initiative in learning advanced pastry, baking, and decoration techniques. Adapt quickly to different pastry sections such as bakery, dessert plating, chocolate work, or cake decoration when required.</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><p>Culinary or Pastry diploma/certification from a recognized institution (preferred). 1 2 years of experience in a professional pastry or bakery kitchen. Strong knowledge of basic baking techniques, dessert preparation, and pastry kitchen operations. Ability to work efficiently in a high-pressure, fast-paced pastry environment. Good teamwork, communication, attention to detail, and multitasking skills.</p><p></p></section>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>A Commis Pastry is an experienced entry-level pastry chef responsible for preparing ingredients, assisting in dessert production, and supporting senior pastry chefs in the pastry kitchen. This role requires a solid foundation in baking and pastry techniques and the ability to work efficiently in a fast-paced environment. Prepare pastry ingredients including measuring, mixing, whipping, portioning, and pre-preparing components for desserts and baked goods. Assist in the preparation of cakes, pastries, breads, desserts, creams, fillings, and decorative elements under the supervision of the Demi Chef de Partie or Pastry Chef. Support baking, glazing, decorating, plating, and finishing desserts according to recipes and presentation standards. Ensure dessert presentation meets established pastry kitchen standards. Maintain knowledge of pastry recipes, portion sizes, baking techniques, and finishing methods. Keep the workstation clean, organized, and well stocked throughout service. Follow strict food safety, hygiene, and sanitation standards. Properly store, label, and rotate pastry ingredients, prepared components, and finished products. Show initiative in learning advanced pastry, baking, and decoration techniques. Adapt quickly to different pastry sections such as bakery, dessert plating, chocolate work, or cake decoration when required.</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><p>Culinary or Pastry diploma/certification from a recognized institution (preferred). 1 2 years of experience in a professional pastry or bakery kitchen. Strong knowledge of basic baking techniques, dessert preparation, and pastry kitchen operations. Ability to work efficiently in a high-pressure, fast-paced pastry environment. Good teamwork, communication, attention to detail, and multitasking skills.</p><p></p></section>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>The ideal candidate will specialize in preparing high-quality doner and kebab dishes using traditional methods and authentic ingredients. You will be responsible for marinating, grilling, slicing, and presenting kebabs to perfection while ensuring food safety and maintaining a clean work environment.</p><p>What you will be doing:</p><ul><li>Prepare, season, and cook various types of kebabs, including doner, shish, adana, and kofta.</li><li>Operate and manage vertical rotisserie grills (doner machines) and open grills/skewers.</li><li>Ensure meat is properly marinated using authentic recipes and spice blends.</li><li>Slice doner meat with precision during service to maintain speed and quality.</li><li>Prepare accompaniments such as salads, sauces, flatbreads, and sides.</li><li>Monitor food portions and presentation for consistency and customer satisfaction.</li><li>Maintain cleanliness and hygiene of the kitchen and equipment.</li><li>Follow all food safety and hygiene standards (HACCP or equivalent).</li><li>Manage inventory levels and communicate ordering needs to kitchen management.</li><li>Work effectively in a team, supporting kitchen staff during peak hours.</li></ul></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><ul><li>Proven experience as a kebab/doner chef or in a similar culinary role.</li><li>Strong knowledge of traditional Middle Eastern, Turkish, or Mediterranean cuisine.</li><li>Skilled in marinating, grilling, and meat slicing techniques.</li><li>Ability to work quickly and efficiently in a high-pressure kitchen.</li><li>Excellent knife handling and food prep skills.</li><li>Good understanding of food safety and hygiene practices.</li><li>Ability to work flexible hours, including evenings, weekends, and holidays.</li><li>Culinary training or food handling certification is a plus.</li></ul><p></p></section>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>The Sous Chef is responsible for planning and directing food preparation in a kitchen. This will involve a large degree of supervising other kitchen staff. The Sous Chef will help with menu planning, inventory, and managing of supplies. Also aid in making sure the kitchen is up to safety standards and that staff are obeying sanitation rules. During mealtimes, it is important that the Sous Chef be quick on his/her feet and be able to make smart decisions instantly. The Sous Chef is responsible for staff scheduling and discipline, when necessary. Properly measures and portions all food items. Complies with all portion sizes, quality standards, department rules, policies and procedures. Cooks all food to Proper specifications in a timely manner. Utilizes kitchen equipment to prepare food items such as: knives, slicers, whips, pots, pans, warmers, steamers, grills, ovens, etc. Ensures proper food temperatures are maintained and food is stored correctly. Ensures freshness and quality of all menu items. Packages all products to proper specifications. Performs opening, closing and side work duties as instructed and according proper guidelines. Keeps workstation and equipment clean, organized, sanitized, and sufficiently stocked. Follows and upholds all health codes and sanitation regulations. Sets up and operates kitchen equipment.</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><ul><li>Previous 5-star hotel experience is an advantage.</li><li>Excellent communication and customer service skills</li><li>Strong leadership qualities and management skills</li><li>Ability to maintain high service levels under pressure.</li><li>Additional certification(s) from a reputable Culinary school will be an advantage</li><li>3 years experience in the same capacity</li></ul><p></p></section>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>The Sous Chef is responsible for planning and directing food preparation in a kitchen. This will involve a large degree of supervising other kitchen staff. The Sous Chef will help with menu planning, inventory, and managing of supplies. Also aid in making sure the kitchen is up to safety standards and that staff are obeying sanitation rules. During mealtimes, it is important that the Sous Chef be quick on his/her feet and be able to make smart decisions instantly. The Sous Chef is responsible for staff scheduling and discipline, when necessary. Properly measures and portions all food items. Complies with all portion sizes, quality standards, department rules, policies and procedures. Cooks all food to Proper specifications in a timely manner. Utilizes kitchen equipment to prepare food items such as: knives, slicers, whips, pots, pans, warmers, steamers, grills, ovens, etc. Ensures proper food temperatures are maintained and food is stored correctly. Ensures freshness and quality of all menu items. Packages all products to proper specifications. Performs opening, closing and side work duties as instructed and according proper guidelines. Keeps workstation and equipment clean, organized, sanitized, and sufficiently stocked. Follows and upholds all health codes and sanitation regulations. Sets up and operates kitchen equipment.</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><p>Previous 5-star hotel experience is an advantage. Excellent communication and customer service skills Strong leadership qualities and management skills Ability to maintain high service levels under pressure. Additional certification(s) from a reputable Culinary school will be an advantage 3 years experience in the same capacity</p><p></p></section>