3D Designers Jobs in Qatar

Job Location:<br><br>Banana Island Resort Doha By Anantara<br><br>Overview<br><br>Minor Hotels is an international hotel owner, operator and investor, currently with a diverse portfolio of over 530 properties designed intelligently to appeal to a variety of travellers, serving new passions as well as personal needs. Through our Anantara, Avani, Elewana, Oaks, NH Hotels, NH Collection, nhow and TIVOLI properties, Minor Hotels operates in 50+ countries across Asia Pacific, the Middle East, Africa, the Indian Ocean, Europe and South America.<br><br>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.<br><br>Qualifications<br><br> Bachelor’s Degree or any culinary degree Must have worked at least one year as Demi Chef in Hotels and Restaurants Excellent leadership and interpersonal skills Strongly committed to teamwork and customer service Eye for detail to achieve operation excellence<br><br>Not the right fit? Set up email alerts as new job postings become available that meet your interest!

Job Location:<br><br>Al Najada Doha Hotel By Tivoli<br><br>Overview<br><br>Minor Hotels is an international hotel owner, operator and investor, currently with a diverse portfolio of over 530 properties designed intelligently to appeal to a variety of travellers, serving new passions as well as personal needs. Through our Anantara, Avani, Elewana, Oaks, NH Hotels, NH Collection, nhow and TIVOLI properties, Minor Hotels operates in 50+ countries across Asia Pacific, the Middle East, Africa, the Indian Ocean, Europe and South America.<br><br>Job Description<br><br>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.<br><br>Qualifications<br><br> Bachelor’s Degree or any culinary degree Must have worked at least one year as Demi Chef in Hotels and Restaurants Excellent leadership and interpersonal skills Strongly committed to teamwork and customer service Eye for detail to achieve operation excellence<br><br>Not the right fit? Set up email alerts as new job postings become available that meet your interest!

Job Location:<br><br>Banana Island Resort Doha By Anantara<br><br>Overview<br><br>Minor Hotels is an international hotel owner, operator and investor, currently with a diverse portfolio of over 530 properties designed intelligently to appeal to a variety of travellers, serving new passions as well as personal needs. Through our Anantara, Avani, Elewana, Oaks, NH Hotels, NH Collection, nhow and TIVOLI properties, Minor Hotels operates in 50+ countries across Asia Pacific, the Middle East, Africa, the Indian Ocean, Europe and South America.<br><br>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.<br><br>Qualifications<br><br> Bachelor’s Degree or any culinary degree Must have worked at least one year as Demi Chef in Hotels and Restaurants Excellent leadership and interpersonal skills Strongly committed to teamwork and customer service Eye for detail to achieve operation excellence<br><br>Not the right fit? Set up email alerts as new job postings become available that meet your interest!

<strong>Organization- Grand Hyatt Doha<br><br></strong><strong>Summary<br><br></strong>Prepare and present high-quality dishes within the assigned kitchen section, maintain food quality and hygiene standards, and support the culinary team in delivering exceptional dining experiences.<br><br><strong>Qualifications<br><br></strong><ul><li> Diploma or certification in Culinary Arts preferred. </li><li> Previous experience as a Chef de Partie or Demi Chef De Partie in a hotel or fine dining environment. </li><li> Strong knowledge of food preparation, presentation, and food safety standards. </li><li> Experience in Cold Kitchen and Garde Manger is preferred. </li><li> Ability to work efficiently in a fast-paced kitchen environment. </li><li> Strong teamwork and communication skills. </li><li> Flexible to work shifts, weekends, and holidays.</li></ul>

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

Job Description<br><br>Summary-<br><br>We are looking for a skilled Chef De Partie to join our kitchen team. In this role, you will be responsible for preparing and cooking high-quality dishes following the Head Chef's recipes and specifications.<br><br>This position is based at Riviera Rayhaan by Rotana Doha.<br><br>Job Responsibility-<br><br> Prepare ingredients and assist in cooking high-quality dishes Help the Head Chef in creating menu items, recipes, and developing new dishes Ensure the kitchen meets all sanitation guidelines and food safety standards Train, supervise, and mentor junior staff members Manage and maintain inventory levels and food cost controls<br><br>Candidate Requirements-<br><br> Proven experience as a Chef De Partie or Line Cook Knowledge of various cooking methods, ingredients, equipment, and procedures Strong leadership and communication skills Ability to work well under pressure in a fast-paced environment Certification from a culinary school is a plus<br><br>Skills<br><br>Culinary expertise<br><br> Menu planning and execution Food safety and hygiene knowledge Team leadership and management Attention to detail Time management Creativity in preparing dishes Communication skills Ability to work under pressure Adaptability to changing culinary trends and demands

Demi Chef De Partie – Culinary<br><br><strong>Job Summary<br><br></strong>Based at Mandarin Oriental, Doha within the Culinary Department in Doha, the Demi Chef De Partie – Culinary is responsible for supporting the Chef de Partie in managing a specific kitchen section and ensuring consistent daily production and service standards within the culinary kitchen. The role supports assigned kitchen sections, outlets, buffet, à la carte, banquets, and special events by ensuring that hot and cold food items, sauces, garnishes, buffet items, à la carte dishes, and event preparations are prepared and delivered in accordance with established recipes, quality standards, and food safety requirements. Working under the guidance of senior chefs, the position contributes to guiding junior colleagues during preparation and service while strengthening technical and supervisory skills. The Demi Chef De Partie – Culinary is expected to maintain high standards of hygiene, organization, teamwork, and flexibility while supporting operational requirements according to business needs.<br><br><strong>Key Responsibilities<br><br></strong><ul><li>Support the Chef de Partie in organizing daily production and service for the culinary kitchen.</li><li>Prepare and supervise preparation of hot and cold food items, sauces, garnishes, buffet items, à la carte dishes, and event preparations according to approved recipes and presentation standards.</li><li>Ensure mise en place is completed on time and that the section is ready for each service period.</li><li>Guide Commis chefs and trainees in basic tasks, hygiene standards, and proper preparation techniques.</li><li>Monitor quality, freshness, portioning, and storage of ingredients within the section.</li><li>Maintain cleanliness, equipment care, and HACCP compliance throughout the shift.</li><li>Support various outlets, buffet, à la carte, banquet, and special event operations while maintaining consistency and efficiency.</li><li>Assist with stock rotation, requisitions, and communication of shortages to senior chefs.</li><li>Participate in training, tastings, briefings, and team development activities.</li><li>Act as a role model for discipline, teamwork, grooming, and Mandarin Oriental standards.<br><br></li></ul><strong>Job Specifications<br><br></strong><strong>Education &amp; Experience<br><br></strong><ul><li>High School qualification or equivalent required.</li><li>Culinary diploma or professional culinary qualification preferred.</li><li>Minimum 2 years of relevant culinary experience in a hotel or quality restaurant environment.<br><br></li></ul><strong>Skills &amp; Requirements<br><br></strong><ul><li>Knowledge of general kitchen operations, mise en place, cooking methods, and service flow.</li><li>Good technical knowledge of section-specific preparation, cooking, and plating standards.</li><li>Ability to guide Commis chefs and trainees during mise en place and service periods.</li><li>Strong understanding of food safety, HACCP, labeling, storage, and sanitation requirements.</li><li>Able to manage section readiness and maintain quality under pressure.</li><li>Good organizational skills with attention to portion control, waste reduction, and timing.</li><li>Professional attitude with the ability to communicate clearly with senior chefs and junior colleagues.</li><li>Willingness to support training, daily briefings, and operational improvements.</li><li>Flexible to work varied shifts and support different outlets or events as required.</li></ul>

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>Are you passionate about Italian cuisine and ready to bring your culinary talent to one of Doha’s most stylish dining destinations? We are looking for a skilled and enthusiastic Chef de Partie to join the team at Cecconi's Doha, our contemporary Italian restaurant known for its timeless recipes, elegant atmosphere, and vibrant energy.<br><br>At Cecconi’s, we celebrate authentic flavours, quality ingredients, and the joy of sharing beautiful food. If you take pride in your craft and thrive in a dynamic kitchen, we would love to hear from you.<br><br>What You’ll Be Doing:<br><br>Support the Chef de Partie in the daily operation of your assigned kitchen section. Prepare and cook authentic Italian dishes to the highest standards of quality, consistency, and presentation. Ensure all mise en place is prepared efficiently and accurately for service. Assist in maintaining food cost controls and minimizing waste. Monitor stock levels and ensure proper storage and handling of ingredients. Uphold the highest standards of food safety, hygiene, and cleanliness. Mentor and guide junior team members, fostering a collaborative and positive kitchen culture. Work closely with the culinary team to deliver exceptional dining experiences for our guests. Contribute ideas and creativity while respecting the culinary identity of Cecconi’s<br><br>About You:<br><br>Previous experience as a Demi Chef de Partie or strong Commis Chef in a reputable Italian restaurant, luxury hotel, or upscale dining venue. Solid knowledge of Italian cuisine, including pasta preparation, sauces, antipasti, and traditional cooking techniques. Passion for fresh ingredients, authentic flavours, and culinary excellence. Strong understanding of kitchen operations, food safety, and HACCP standards. Ability to work efficiently in a fast-paced, high-volume environment. Positive attitude, strong teamwork skills, and a willingness to learn and grow. Culinary qualification or professional cookery certification is preferred. <br><br>What’s In It for You?<br><br>Tax-free annual salary of QAR 31,200Company provided accommodation & transportation21 calendar days annual leave and 11 paid public holidays Sick leave benefits as per Qatar Labour Law Private Medical Insurance for self End of Service benefits Complimentary meals at Neddy’s, our team restaurant (breakfast, lunch & dinner) Exclusive hotel and dining rates for you, your family, and friends Outstanding learning, development, and career progression opportunities Reward and recognition programmes The opportunity to work in one of Doha’s most iconic lifestyle destinations<br><br>Our Culture<br><br>At The Ned Doha, we go beyond celebrating diversity—we continuously challenge ourselves to be better. Inclusion, respect, and opportunity are at the heart of everything we do, and we are committed to creating a workplace where everyone can thrive.<br><br>If you’re ready to bring your love for Italian cuisine to Cecconi’s, we can’t wait to meet you.<br><br>Apply now and cook your next chapter with us.<br><br>#Demi Chefde Partie #The Ned Doha

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

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

Job Location:<br><br>Souq Waqif Boutique Hotel By Tivoli<br><br>Overview<br><br>Minor Hotels is an international hotel owner, operator and investor, currently with a diverse portfolio of over 530 properties designed intelligently to appeal to a variety of travellers, serving new passions as well as personal needs. Through our Anantara, Avani, Elewana, Oaks, NH Hotels, NH Collection, nhow and TIVOLI properties, Minor Hotels operates in 50+ countries across Asia Pacific, the Middle East, Africa, the Indian Ocean, Europe and South America.<br><br>The Chef de Partie is responsible for running a specific section of the kitchen, ensuring all dishes are prepared consistently, efficiently, and to the highest quality standards. This role requires strong cooking skills, attention to detail, and the ability to work effectively in a fast-paced environment.<br><br>Key Responsibilities<br><br>Prepare, cook, and present dishes within your assigned station according to established recipes and standards. Ensure all ingredients and mise en place are prepared on time for service. Maintain high standards of food quality, taste, and presentation at all times. Assist in menu development and recipe testing as required. Ensure proper storage, labeling, and rotation of food items to maintain freshness and compliance with safety standards. Monitor portion control to minimize waste and ensure cost management. Maintain cleanliness and organization of your workstation in accordance with hygiene and safety regulations. Supervise and train Commis Chefs and other junior staff assigned to your section. Coordinate with other kitchen sections to ensure smooth and timely service. Report any maintenance issues, equipment problems, or shortages to the Sous Chef or Head Chef. Follow all health, safety, and sanitation procedures as per company policy<br><br>Qualifications<br><br>Qualifications & Skills<br><br>Proven experience as a Chef de Partie or strong experience as a Demi Chef de Partie. Knowledge of various cooking techniques and kitchen operations. Ability to work well under pressure in a fast-paced environment. Strong organizational and time-management skills. Ability to follow recipes and instructions precisely. Good communication and teamwork skills. Culinary degree or relevant certification is preferred.<br><br>Not the right fit? Set up email alerts as new job postings become available that meet your interest!

Job Location:<br><br>Souq Waqif Boutique Hotel By Tivoli<br><br>Overview<br><br>Minor Hotels is an international hotel owner, operator and investor, currently with a diverse portfolio of over 530 properties designed intelligently to appeal to a variety of travellers, serving new passions as well as personal needs. Through our Anantara, Avani, Elewana, Oaks, NH Hotels, NH Collection, nhow and TIVOLI properties, Minor Hotels operates in 50+ countries across Asia Pacific, the Middle East, Africa, the Indian Ocean, Europe and South America.<br><br>The Chef de Partie is responsible for running a specific section of the kitchen, ensuring all dishes are prepared consistently, efficiently, and to the highest quality standards. This role requires strong cooking skills, attention to detail, and the ability to work effectively in a fast-paced environment.<br><br>Key Responsibilities<br><br>Prepare, cook, and present dishes within your assigned station according to established recipes and standards. Ensure all ingredients and mise en place are prepared on time for service. Maintain high standards of food quality, taste, and presentation at all times. Assist in menu development and recipe testing as required. Ensure proper storage, labeling, and rotation of food items to maintain freshness and compliance with safety standards. Monitor portion control to minimize waste and ensure cost management. Maintain cleanliness and organization of your workstation in accordance with hygiene and safety regulations. Supervise and train Commis Chefs and other junior staff assigned to your section. Coordinate with other kitchen sections to ensure smooth and timely service. Report any maintenance issues, equipment problems, or shortages to the Sous Chef or Head Chef. Follow all health, safety, and sanitation procedures as per company policy<br><br>Qualifications<br><br>Qualifications & Skills<br><br>Proven experience as a Chef de Partie or strong experience as a Demi Chef de Partie. Knowledge of various cooking techniques and kitchen operations. Ability to work well under pressure in a fast-paced environment. Strong organizational and time-management skills. Ability to follow recipes and instructions precisely. Good communication and teamwork skills. Culinary degree or relevant certification is preferred.<br><br>Not the right fit? Set up email alerts as new job postings become available that meet your interest!

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

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p>We are currently seeking for passionate and dynamic Kitchen professionals who pride themselves on their ability to deliver extraordinary levels of customer service and provide creative solutions to our guests.</p> <p>This position is based at City Centre Rotana Doha.<br><br>As a Chef de Partie you are responsible to take care of the daily food preparation and duties assigned to meet the set standard and qualities whereby your role will include key responsibilities such as:<br><br>• Prepare the daily mis-en-place and food production in different sections of the main kitchen or satellites<br>• Coordinate daily tasks with the Sous Chef or Executive Chef<br>• Follow the instructions and recommendations from the immediate superiors to complete the daily tasks<br>• Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques<br>• Instruct and lead subordinates through their daily requirements in food preparation and actively take part in set up and supervising of buffets and special functions<br>• Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control<br>• Consult and check on daily requirements, functions and last minute events<br>• Guide and train the subordinates on a daily basis to ensure high motivation and economical working environment</p> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <br>Company Description<br><br><p><strong>"Why work for Banyan Tree Doha?</strong><br>Be a part of the mosaic team, located in the heart of Mushaireb, Banyan Tree Doha offers an urban retreat that blends unparalleled luxury with modern comfort and architectural marvels. Our property offers a unique blend of Eastern and Western hospitality in an atmosphere of timeless elegance that goes beyond comfortable and stylish rooms, with unmatched sea and city views.</p><br><br>Job Description<br><br><ul><li><p>Assist the Sous Chef&nbsp;in managing a designated kitchen section</p><br></li><li><p>Prepare ingredients, cook menu items, and ensure dishes meet quality and presentation standards.</p><br></li><li><p>Follow recipes, portion controls, and cost guidelines.</p><br></li><li><p>Support the kitchen team during service to maintain efficiency and timing.</p><br></li><li><p>Maintain cleanliness and organization of workstations.</p><br></li><li><p>Monitor stock levels and report shortages to the Sous Chef.</p><br></li><li>Ensure compliance with food safety, hygiene, and sanitation regulations.</li><li><p>Properly store food items and ensure correct labeling and rotation (FIFO).</p><br></li><li><p>Identify and report maintenance or equipment issues.</p><br></li></ul><br>Qualifications<br><br><ul><li><p>Previous experience as a Chef de Partie&nbsp;or similar role (usually 1–2 years).</p><br></li><li><p>Strong knowledge of basic cooking techniques and kitchen operations.</p><br></li><li><p>Ability to work efficiently under pressure.</p><br></li><li><p>Good communication, teamwork, and time-management skills.</p><br></li><li><p>Understanding of food hygiene and safety standards.</p><br></li><li><p>A culinary qualification is an advantage but not always required.</p><br></li></ul><br>Additional Information<br><br><ul><li><p>Attention to detail</p><br></li><li><p>Reliability and strong work ethic</p><br></li><li><p>Ability to follow instructions and take initiativ</p><br></li><li><p>Creativity and passion for food</p><br></li></ul> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <br>Company Description<br><br><p><strong>Rixos Premium Qetaifan Island North</strong> stands as a premier luxury destination on the dynamic, man-made Qetaifan Island off the coast of Lusail, Doha. Operating under the renowned Accor umbrella, this five-star resort seamlessly blends high-end hospitality with adrenaline-pumping entertainment, making it one of Qatar’s most sought-after lifestyle and leisure hubs.</p><br><br>Job Description<br><br><p>We're looking for a talented and passionate Chef De Partie to join our dynamic culinary team in Lusail, Qatar. In this role, you'll work under the guidance of our Sous Chef to manage a designated kitchen section, ensuring every dish meets our exacting standards for quality, presentation, and taste. This is an excellent opportunity to showcase your culinary expertise, develop your skills in a fast-paced environment, and contribute to an innovative kitchen operation that values collaboration, precision, and excellence.</p><br><ul><li>Assist the Sous Chef in managing and overseeing a designated kitchen section with efficiency and attention to detail</li><li>Prepare ingredients, cook menu items, and plate dishes to meet our quality and presentation standards</li><li>Follow established recipes, portion controls, and cost guidelines while maintaining consistency across all services</li><li>Support the kitchen team during service to maintain optimal timing, workflow, and operational efficiency</li><li>Maintain cleanliness, organization, and proper sanitation of your workstation and assigned equipment</li><li>Monitor stock levels within your section and promptly report shortages or discrepancies to the Sous Chef</li><li>Ensure strict compliance with food safety, hygiene, and sanitation regulations at all times</li><li>Properly store, label, and rotate food items according to FIFO (First In, First Out) principles</li><li>Identify and report any maintenance issues or equipment malfunctions to management</li><li>Collaborate with team members to troubleshoot challenges and implement solutions that enhance kitchen performance</li><li>Contribute ideas for menu improvements and innovative cooking techniques while remaining open to feedback</li><li>Adapt quickly to menu changes and special requests while maintaining service standards</li></ul><br>Qualifications<br><br><ul><li>Minimum 1–2 years of experience as a Chef de Partie or in a similar kitchen role</li><li>Strong knowledge of fundamental cooking techniques and kitchen operations</li><li>Proven ability to work efficiently and remain calm under pressure during peak service times</li><li>Excellent communication and interpersonal skills with the ability to work collaboratively in a team environment</li><li>Strong time management and organizational abilities</li><li>Solid understanding of food hygiene, safety standards, and sanitation best practices</li><li>Demonstrated attention to detail with a commitment to consistency and quality</li><li>Ability to follow recipes and guidelines while showing initiative and problem-solving skills</li><li>Flexibility and resilience in adapting to changing priorities and menu requirements</li><li>Willingness to support team members and contribute to a positive, inclusive kitchen culture</li><li>Culinary qualification or formal training (advantageous but not required)</li><li>Experience in a multicultural kitchen environment or international cuisine (preferred)</li></ul><br>Additional Information<br><br><ul><li>Minimum 1–2 years of experience as a Chef de Partie or in a similar kitchen role</li><li>Strong knowledge of fundamental cooking techniques and kitchen operations</li><li>Proven ability to work efficiently and remain calm under pressure during peak service times</li><li>Excellent communication and interpersonal skills with the ability to work collaboratively in a team environment</li><li>Strong time management and organizational abilities</li><li>Solid understanding of food hygiene, safety standards, and sanitation best practices</li><li>Demonstrated attention to detail with a commitment to consistency and quality</li><li>Ability to follow recipes and guidelines while showing initiative and problem-solving skills</li><li>Flexibility and resilience in adapting to changing priorities and menu requirements</li><li>Willingness to support team members and contribute to a positive, inclusive kitchen culture</li><li>Culinary qualification or formal training (advantageous but not required)</li><li>Experience in a multicultural kitchen environment or international cuisine (preferred)</li></ul> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <br>Company Description<br><br><p><strong>Rixos Premium Qetaifan Island North</strong> stands as a premier luxury destination on the dynamic, man-made Qetaifan Island off the coast of Lusail, Doha. Operating under the renowned Accor umbrella, this five-star resort seamlessly blends high-end hospitality with adrenaline-pumping entertainment, making it one of Qatar’s most sought-after lifestyle and leisure hubs.</p><br><br>Job Description<br><br><p>We're looking for a talented and passionate Chef De Partie to join our dynamic culinary team in Lusail, Qatar. In this role, you'll work under the guidance of our Sous Chef to manage a designated kitchen section, ensuring every dish meets our exacting standards for quality, presentation, and taste. This is an excellent opportunity to showcase your culinary expertise, develop your skills in a fast-paced environment, and contribute to an innovative kitchen operation that values collaboration, precision, and excellence.</p><br><ul><li>Assist the Sous Chef in managing and overseeing a designated kitchen section with efficiency and attention to detail</li><li>Prepare ingredients, cook menu items, and plate dishes to meet our quality and presentation standards</li><li>Follow established recipes, portion controls, and cost guidelines while maintaining consistency across all services</li><li>Support the kitchen team during service to maintain optimal timing, workflow, and operational efficiency</li><li>Maintain cleanliness, organization, and proper sanitation of your workstation and assigned equipment</li><li>Monitor stock levels within your section and promptly report shortages or discrepancies to the Sous Chef</li><li>Ensure strict compliance with food safety, hygiene, and sanitation regulations at all times</li><li>Properly store, label, and rotate food items according to FIFO (First In, First Out) principles</li><li>Identify and report any maintenance issues or equipment malfunctions to management</li><li>Collaborate with team members to troubleshoot challenges and implement solutions that enhance kitchen performance</li><li>Contribute ideas for menu improvements and innovative cooking techniques while remaining open to feedback</li><li>Adapt quickly to menu changes and special requests while maintaining service standards</li></ul><br>Qualifications<br><br><ul><li>Minimum 1–2 years of experience as a Chef de Partie or in a similar kitchen role</li><li>Strong knowledge of fundamental cooking techniques and kitchen operations</li><li>Proven ability to work efficiently and remain calm under pressure during peak service times</li><li>Excellent communication and interpersonal skills with the ability to work collaboratively in a team environment</li><li>Strong time management and organizational abilities</li><li>Solid understanding of food hygiene, safety standards, and sanitation best practices</li><li>Demonstrated attention to detail with a commitment to consistency and quality</li><li>Ability to follow recipes and guidelines while showing initiative and problem-solving skills</li><li>Flexibility and resilience in adapting to changing priorities and menu requirements</li><li>Willingness to support team members and contribute to a positive, inclusive kitchen culture</li><li>Culinary qualification or formal training (advantageous but not required)</li><li>Experience in a multicultural kitchen environment or international cuisine (preferred)</li></ul><br>Additional Information<br><br><ul><li>Minimum 1–2 years of experience as a Chef de Partie or in a similar kitchen role</li><li>Strong knowledge of fundamental cooking techniques and kitchen operations</li><li>Proven ability to work efficiently and remain calm under pressure during peak service times</li><li>Excellent communication and interpersonal skills with the ability to work collaboratively in a team environment</li><li>Strong time management and organizational abilities</li><li>Solid understanding of food hygiene, safety standards, and sanitation best practices</li><li>Demonstrated attention to detail with a commitment to consistency and quality</li><li>Ability to follow recipes and guidelines while showing initiative and problem-solving skills</li><li>Flexibility and resilience in adapting to changing priorities and menu requirements</li><li>Willingness to support team members and contribute to a positive, inclusive kitchen culture</li><li>Culinary qualification or formal training (advantageous but not required)</li><li>Experience in a multicultural kitchen environment or international cuisine (preferred)</li></ul> </div>

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: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 & 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 & 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.

Company Description<br><br>Rixos Premium Qetaifan Island North stands as a premier luxury destination on the dynamic, man-made Qetaifan Island off the coast of Lusail, Doha. Operating under the renowned Accor umbrella, this five-star resort seamlessly blends high-end hospitality with adrenaline-pumping entertainment, making it one of Qatar’s most sought-after lifestyle and leisure hubs.<br><br>Job Description<br><br>We're looking for a talented and passionate Chef De Partie to join our dynamic culinary team in Lusail, Qatar. In this role, you'll work under the guidance of our Sous Chef to manage a designated kitchen section, ensuring every dish meets our exacting standards for quality, presentation, and taste. This is an excellent opportunity to showcase your culinary expertise, develop your skills in a fast-paced environment, and contribute to an innovative kitchen operation that values collaboration, precision, and excellence.<br><br>Assist the Sous Chef in managing and overseeing a designated kitchen section with efficiency and attention to detail Prepare ingredients, cook menu items, and plate dishes to meet our quality and presentation standards Follow established recipes, portion controls, and cost guidelines while maintaining consistency across all services Support the kitchen team during service to maintain optimal timing, workflow, and operational efficiency Maintain cleanliness, organization, and proper sanitation of your workstation and assigned equipment Monitor stock levels within your section and promptly report shortages or discrepancies to the Sous Chef Ensure strict compliance with food safety, hygiene, and sanitation regulations at all times Properly store, label, and rotate food items according to FIFO (First In, First Out) principles Identify and report any maintenance issues or equipment malfunctions to management Collaborate with team members to troubleshoot challenges and implement solutions that enhance kitchen performance Contribute ideas for menu improvements and innovative cooking techniques while remaining open to feedback Adapt quickly to menu changes and special requests while maintaining service standards<br><br>Qualifications<br><br>Minimum 1–2 years of experience as a Chef de Partie or in a similar kitchen role Strong knowledge of fundamental cooking techniques and kitchen operations Proven ability to work efficiently and remain calm under pressure during peak service times Excellent communication and interpersonal skills with the ability to work collaboratively in a team environment Strong time management and organizational abilities Solid understanding of food hygiene, safety standards, and sanitation best practices Demonstrated attention to detail with a commitment to consistency and quality Ability to follow recipes and guidelines while showing initiative and problem-solving skills Flexibility and resilience in adapting to changing priorities and menu requirements Willingness to support team members and contribute to a positive, inclusive kitchen culture Culinary qualification or formal training (advantageous but not required) Experience in a multicultural kitchen environment or international cuisine (preferred)<br><br>Additional Information<br><br>Minimum 1–2 years of experience as a Chef de Partie or in a similar kitchen role Strong knowledge of fundamental cooking techniques and kitchen operations Proven ability to work efficiently and remain calm under pressure during peak service times Excellent communication and interpersonal skills with the ability to work collaboratively in a team environment Strong time management and organizational abilities Solid understanding of food hygiene, safety standards, and sanitation best practices Demonstrated attention to detail with a commitment to consistency and quality Ability to follow recipes and guidelines while showing initiative and problem-solving skills Flexibility and resilience in adapting to changing priorities and menu requirements Willingness to support team members and contribute to a positive, inclusive kitchen culture Culinary qualification or formal training (advantageous but not required) Experience in a multicultural kitchen environment or international cuisine (preferred)

Role Overview<br><br>Chef de Partie position in the Food and Beverage and Culinary department at Le Méridien in Lusail, Qatar.<br><br>The position is non-management and supports kitchen food preparation, cooking, quality control, and guest service operations.<br><br>Schedule<br><br>The schedule is full time.<br><br>Workplace<br><br>The role is based at the Le Méridien property in Lusail, Qatar and is not remote.<br><br>Kitchen Responsibilities<br><br>Prepare special meals, substitute products when needed, and prepare cold foods. Regulate cooking equipment temperatures and thaw frozen food safely in the refrigerator. Prepare and cook food according to recipes, quality standards, presentation standards, and preparation checklists. Monitor food quality and quantity, portions, presentation, garnishes, and food records. Report surplus products for daily specials and communicate unavailable items and menu specials to Food and Beverage service staff.<br><br>Team and Guest Service<br><br>Communicate staffing needs during busy periods and assist management with hiring, training, scheduling, evaluation, motivation, coaching, and employee support. Anticipate and address guest service needs and communicate clearly and professionally. Build positive working relationships, support colleagues, and respond appropriately to employee concerns.<br><br>Recommended Qualifications<br><br>At least 3 years of related work experience is recommended. A diploma from a technical, trade, or vocational school is recommended. No supervisory experience is required. No license or certification is listed.<br><br>Physical and Safety Expectations<br><br>Follow company safety policies and procedures, report maintenance needs, accidents, injuries, and unsafe working conditions, and complete required safety training. Work standing, sitting, walking, bending, twisting, reaching, and moving for extended periods. Move, lift, carry, push, pull, and place objects weighing up to 25 pounds without assistance.