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 can thrive - professionally and personally - while building a meaningful career with us.

Your Role:

To prepare and deliver high-quality bakery products under the direction of the bakery leadership team, in accordance with hotel standards.

Essential Duties and Responsibilities

Operations

• To prepare and bake breads, rolls, viennoiserie and other bakery items according to approved recipes and production schedules.
• To weigh and scale ingredients accurately and monitor mixing, dough development, fermentation, proofing and baking.
• To prepare mise en place, check product quality and ensure timely delivery to outlets and banquets.
• To assist with inventory checks, correct storage and minimisation of food waste.
• To coordinate daily production with the pastry and culinary management teams according to restaurant, banquet and other outlet requirements.
• To verify all mise en place, production schedules and service arrangements, ensuring accurate and timely delivery.
• To check product quality, flavor, texture, appearance, portion size and serving temperature against approved standards.
• To ensure consistent presentation and finishing according to approved recipes, photographs and specifications.
• To maintain and implement portion control using current recipe cards and production records.
• To minimize waste, control spoilage and ensure correct storage, labelling and stock rotation.
• To coordinate with Receiving and Stores to verify the quality and specifications of delivered ingredients.
• To communicate effectively with other kitchen sections, service teams and relevant departments.
• To support tastings, menu development, seasonal promotions and operational improvements.
• To verify section readiness before service and promptly report any quality or operational concerns.

Hygiene and Sanitation

• To maintain the cleanliness and hygiene of the assigned kitchen, storage areas and equipment.
• To follow hotel food safety procedures, including allergen management, temperature controls, labelling and traceability.
• To check equipment condition and safe operation and report maintenance needs to Engineering.
• To ensure associates follow grooming, handwashing and sanitation requirements.
• To ensure work surfaces, utensils, mixers, ovens, refrigerators and freezers are cleaned and sanitized according to hotel procedures.
• To check refrigerator and freezer temperatures and the freshness and correct dating of stored products.
• To coordinate with Stewarding and Housekeeping on cleaning schedules and hygiene standards.

Talent & Culture

• To report to the Sous Chef - Bakery / Chief Baker on daily production and operational matters.
• To follow instructions, participate in briefings and assist in training junior associates when requested.
• To communicate shortages, delays, equipment faults and quality concerns promptly.
• To maintain professional conduct and comply with hotel grooming and attendance standards.

Cost Control

• To assist in controlling food cost, purchasing and requisitions within approved budgets.
• To maintain accurate production quantities, portion sizes and stock usage.
• To reduce waste and overproduction while protecting quality and guest satisfaction.

Standard Responsibilities

• To comply with Rosewood company policies and operational standards.
• To perform reasonable additional duties as assigned by management.
• To act as a brand ambassador and uphold the company culture, values and service principles.
• To promote safe, efficient and responsible use of equipment and resources.