Food industries engineer Jobs

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <strong>About </strong><strong>Calo</strong><p>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><br><br><span><strong>Role Overview</strong></span><p>To function as a <strong>Commis 2 – Cold Kitchen</strong> for Calo Qatar Central Production Unit. Support the Cold Kitchen team by executing daily preparation and production tasks, including salads, sandwiches, sauces, dressings, cold appetizers, and other chilled food components, while meeting Calo’s nutritional and quality standards.</p><br><br><p>The successful candidate will bring consistency, attention to detail, good knife skills, and strong hygiene practices to play a critical role in maintaining product quality, food safety, and customer satisfaction through efficient production and strict adherence to standardized recipes and safety protocols.</p><br><br><span><strong>Relationships and Working Expectations</strong></span><ul><li><p>Works under the guidance of Senior Chefs and CDPs within the Cold Kitchen section.</p><br><br></li><li><p>Works closely with Production Leads and other kitchen sections to support workflow efficiency and production consistency.</p><br><br></li><li><p>Shift-based work in temperature-controlled environments, with mandatory personal protective equipment during all production operations.</p><br><br></li><li><p>Collaborates with the wider kitchen team to ensure cold food components are prepared and delivered according to the daily production plan.</p><br><br></li></ul><span><strong>Main Responsibilities</strong></span><ul><li><p>Assist with the preparation and production of <strong>salads, sandwiches, wraps, cold appetizers, sauces, dressings, dips, garnishes, and other chilled food components</strong> according to standardized recipes.</p><br><br></li><li><p>Perform basic food preparation tasks, including <strong>washing, peeling, cutting, chopping, slicing, mixing, assembling, and portioning</strong> ingredients.</p><br><br></li><li><p>Prepare and assemble cold kitchen items while maintaining consistency in <strong>taste, presentation, portion size, and nutritional requirements</strong>.</p><br><br></li><li><p>Follow standardized recipes and production specifications accurately to ensure consistency across all batches.</p><br><br></li><li><p>Ensure precise portioning of ingredients to align with Calo’s <strong>calorie and macronutrient guidelines</strong>.</p><br><br></li><li><p>Prepare sauces, dressings, marinades, and dips according to approved recipes and ensure proper storage and labeling.</p><br><br></li><li><p>Assemble sandwiches, salads, and other cold meals efficiently according to production requirements and presentation standards.</p><br><br></li><li><p>Maintain proper <strong>cold-chain procedures and temperature control</strong> when handling chilled ingredients and finished products.</p><br><br></li><li><p>Ensure ingredients are properly stored, labeled, dated, and rotated according to <strong>FIFO/FEFO</strong> procedures.</p><br><br></li><li><p>Follow daily production plans and ensure all prepared components are completed and transferred to the relevant teams within the required timelines.</p><br><br></li><li><p>Maintain a clean, organized, and hygienic workstation throughout the shift.</p><br><br></li><li><p>Minimize food waste through proper handling, storage, portioning, and utilization of ingredients.</p><br><br></li><li><p>Conduct regular checks on the <strong>quality, freshness, appearance, and temperature</strong> of ingredients and prepared products.</p><br><br></li><li><p>Follow all food safety and hygiene procedures in accordance with <strong>HACCP and Calo standards</strong>.</p><br><br></li><li><p>Ensure all equipment, utensils, work surfaces, and preparation areas are cleaned and sanitized regularly.</p><br><br></li><li><p>Report any food safety concerns, quality issues, equipment problems, or ingredient shortages to the Chef or Production Lead.</p><br><br></li><li><p>Support other kitchen sections when required to ensure smooth overall production operations.</p><br><br></li></ul><span><strong>Ideal Candidate</strong></span><span><strong>Qualifications</strong></span><ul><li><p>Proven experience as a <strong>Commis 3 or Commis 2</strong>, preferably within a <strong>Cold Kitchen, Central Kitchen, Catering, Hotel, Restaurant, or high-volume food production environment</strong>.</p><br><br></li><li><p><strong>2–3 years of relevant kitchen experience</strong> is preferred.</p><br><br></li><li><p>Previous experience preparing <strong>salads, sandwiches, sauces, dressings, dips, cold appetizers, and other chilled food items</strong> is highly preferred.</p><br><br></li><li><p>Basic knowledge of <strong>food safety, hygiene, HACCP standards, and proper cold food handling</strong>.</p><br><br></li><li><p>HACCP or food safety certification is preferred.</p><br><br></li></ul><span><strong>Knowledge and Competency</strong></span><ul><li><p>Good understanding of <strong>cold kitchen preparation techniques and food handling practices</strong>.</p><br><br></li><li><p>Good basic knife skills and ability to perform different types of cutting and preparation.</p><br><br></li><li><p>Ability to accurately follow standardized recipes and portion specifications.</p><br><br></li><li><p>Knowledge of <strong>salad preparation, sandwich assembly, sauces, dressings, dips, and cold food presentation</strong>.</p><br><br></li><li><p>Understanding of chilled food storage, temperature control, labeling, and FIFO/FEFO practices.</p><br><br></li><li><p>Ability to work in a <strong>fast-paced, high-volume production environment</strong>.</p><br><br></li><li><p>Strong attention to detail and consistency.</p><br><br></li><li><p>Good communication skills and ability to work effectively as part of a team.</p><br><br></li><li><p>Basic English communication skills.</p><br><br></li></ul><span><strong>Personality</strong></span><ul><li><p>Passionate about food quality, consistency, and presentation.</p><br><br></li><li><p>Strong attention to detail and commitment to maintaining high standards.</p><br><br></li><li><p>Team player who supports colleagues and contributes to a positive working environment.</p><br><br></li><li><p>Reliable, disciplined, and able to work effectively under pressure.</p><br><br></li><li><p>Proactive and willing to learn and continuously improve.</p><br><br></li><li><p>Strong commitment to hygiene, food safety, and workplace cleanliness.</p><br><br></li><li><p>Customer-focused and committed to delivering consistently high-quality products.</p><br><br></li></ul> <br><br> </div>

Operational Management<br><br> Coordinate with the Executive Chef to ensure all reports, schedules, standard recipes, menus, food presentation photos, and correspondence are completed accurately and on time. Maintain restaurant operations within targeted food cost percentages while meeting guest expectations. Manage daily kitchen shift operations in compliance with all Food & Beverage policies, standards, and procedures. Estimate weekly production needs and communicate daily requirements to kitchen staff. Monitor and control food costs in line with management objectives. Oversee purchasing activities and ensure supply chain management meets company standards. Participate in and supervise monthly inventory processes alongside the restaurant manager. Maintain purchasing, receiving, and food storage standards. Ensure all kitchen equipment is properly maintained with minimal breakage.<br><br>Food Quality & Compliance<br><br> Ensure compliance with hygiene, sanitation, and food safety regulations. Verify the quality of raw and cooked food products to meet established standards. Maintain high standards of food presentation, flavor, and overall quality. Ensure adherence to all applicable laws, regulations, and company policies.<br><br>Leadership & Team Management<br><br> Supervise and coordinate kitchen staff engaged in food preparation. Lead shifts, actively participating in food preparation and execution. Promote productivity, discipline, and high morale among team members. Communicate expectations clearly and ensure team understanding of roles and responsibilities. Foster a culture of trust, respect, and collaboration within the team. Act as a role model by demonstrating professionalism, integrity, and leadership. Build strong working relationships and maintain open communication across all levels.<br><br>Financial & Business Awareness<br><br> Support sound financial decision-making and operational efficiency. Contribute to maintaining profitability through effective cost control and productivity management.<br><br>HR & Training<br><br> Ensure continuous training and development of all team members. Identify and nurture talent within the team. Participate in recruitment processes and coordinate with HR. Ensure timely completion of probation reviews, appraisals, and documentation. Promote a positive and engaging team culture at all times.<br><br>Health & Safety<br><br> Maintain the highest standards of cleanliness, hygiene, and sanitation in the kitchen. Ensure compliance with health and safety legislation and food hygiene standards.

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span>Reporting structure <br></span><p><u><b>Reports To&nbsp;&nbsp; &nbsp;</b></u><br> Head of Piping Production Workshop</p><br> <p><u><b>Direct Reports</b></u><br> Rigging Supervisor</p><br> <br><br>Job Summary and Purpose <br><p>As a Subject Matter Expert (SME), the Rigging Foreman [Workshop &amp; Project - Rigging &amp; Movement Logistics] provides the technical &amp; technological problem-solving ability of production engineering process and planning abilities in order to lead work teams and control production process for material handling, movement and coordination of piping systems and their components between workshops. Work is executed to a high quality &amp; auditable standard that is consistent with contract work scope, statutory &amp; code requirements, Integrated Management System (IMS) procedures, design parameters, site survey input, Welding Procedure Specification (WPS), stress inputs and vendor data. This job, and subordinates, are performing safe material lifts and movements of piping systems between workshops and projects.</p><br> <br><br>Accountabilities <br><p><u><b>Key Accountabilities:</b></u><br> 1.&nbsp;&nbsp; &nbsp;Specialize for critical lifting and rigging activities including arranging of crane and forklift service.<br> 2.&nbsp;&nbsp; &nbsp;Responsible for all pipe shop &amp; onboard piping logistics such as pipe and material movements.<br> 3.&nbsp;&nbsp; &nbsp;Leads a rigging group, that ensure loads are secure, lifted according to yard safety standards<br> 4.&nbsp;&nbsp; &nbsp;Coordinates with crane operator to ensure work schedules are not interrupted. All crane lifts need to ensure materials are on location before work starts.<br> 5.&nbsp;&nbsp; &nbsp;Coordinate for forklift operation to shift pipes.<br> 6.&nbsp;&nbsp; &nbsp;Coordinate with Production Engineer (in charge) for sending pipe for coating (blast/paint/galvanize)<br> 7.&nbsp;&nbsp; &nbsp;Coordinate with transport section to arrange transport for outside yard operations i.e., galvanizing and afloat service.<br> 8.&nbsp;&nbsp; &nbsp;Apply a wide knowledge of engineering practices to resolving management challenges related to production to accomplish the production process in the most effective, efficient and most-economic way.&nbsp;<br> 9.&nbsp;&nbsp; &nbsp;Responsible to scale and integrate physical, human and financial resources at meet high efficiency levels at the lowest possible cost &amp; in pursuit of continuous further improvement. Monitor the daily manpower/manhour consumption for the projects and report to manager. Monitor the daily manhour consumption for the projects and update to section manager for any discrepancy. Plan and allocate the manpower as per the vessel work scope. Closely monitor the daily manpower allocation (WHA). Addresses additional manpower requirements to the section manager to allocate&nbsp;<br> 10.&nbsp;&nbsp; &nbsp;Review the piping section Work Instructions (WI), Risk Assessment (RA) to cover all the piping activities. Closely follow-up the project in charges for the vessel documentation (SI/Technical Query Report/Work Completion Form/Lesson learnt &amp; Project Postmortem) after completion of vessels.</p><br> <br><br>Accountabilities - 2 <br><p>11.&nbsp;&nbsp; &nbsp;Foster an engaging culture of safe and productive work through role modelling N-KOM's values.<br> 12.&nbsp;&nbsp; &nbsp;Prepare fit for purpose work Permits &amp; Risk Assessments for the identification, control and/or mitigation of workplace risk.<br> 13.&nbsp;&nbsp; &nbsp;Review and update the section Risk Assessments/Environmental Aspects &amp; Impacts as per the latest safe practice and get approval from piping manager.<br> 14.&nbsp;&nbsp; &nbsp;Apply mathematics and statistics to model production systems during decision making process.<br> 15.&nbsp;&nbsp; &nbsp;Design, implement and refine products, services, processes, and systems taking in consideration any constraints and local nuances whether supplier, buyer, substitutes, or new emerging information.<br> 16.&nbsp;&nbsp; &nbsp;Apply appropriate knowledge to design, redesign or improve product &amp; service functionality. Drive and implement process improvements to reduce assembly hours and build cost.<br> 17.&nbsp;&nbsp; &nbsp;Apply concepts and quality techniques throughout the entire production process &amp; system and deploy organizational standards for control proceedings and auditing.<br> 18.&nbsp;&nbsp; &nbsp;Stay up to date with technological developments, enabling them to enterprises and society.<br> 19.&nbsp;&nbsp; &nbsp;Manage and optimize flow (information and production flow).</p><br> <br><br>Competencies <br>Achievement Oriented<br>Collaboration and Teamwork<br>Customer Centricity<br>Drive_Vision<br>Empower and Nurture Talent<br>Interactive_Communication<br>Solution_Oriented<br><br><br>Key Result Areas <br><p>•&nbsp;&nbsp; &nbsp;Productivity - Set &amp; drive KPI<br> •&nbsp;&nbsp; &nbsp;Safety - foster zero harm culture<br> •&nbsp;&nbsp; &nbsp;Quality - implement zero reword principles<br> •&nbsp;&nbsp; &nbsp;Cost - reduced rework and enable timely delivery<br> &nbsp;</p><br> <br><br>Interactions and Working Relations <br><p><b>Internal: </b>Piping Section &amp; All Sections in NKOM</p><br> <p><b>Purpose:</b> To Educate Pipe Shop Team towards Safety, Health, Environment, Quality &amp; Security. To implement SHEQS Requirements with in Pipe Shop Team. &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;&nbsp;<br> To Educate Pipe Shop Team about IMS. To Supervise &amp; Perform the Assigned works to Pipe Shop Team.&nbsp;&nbsp; &nbsp;</p><br> <p><b>External:</b> Clients, Sub-Contractors, Service Engineers &amp; Surveyors.</p><br> <p><b>Purpose:</b> To understand client requirements, update job status. To understand the Sub contractors / Service engineer requirements and to arrange accordingly. For inspection of Piping Items</p><br> <br><br>Financial Authorities <br><p>•&nbsp;&nbsp; &nbsp;As per TOFA.</p><br> <br><br>Qualifications, Experience and Job Skills <br><p><u><b>Qualifications:</b></u><br> A Diploma in Mechanical, or equivalent working experience and Qualified as Rigging Supervisor in Shipyard and Offshore &amp; Onshore Projects.</p><br> <p><br> <u><b>Experience:</b></u><br> At least 8 years’ relevant working experience Lead in Shipyard Rigging &amp; Lifting. &nbsp;(at least 3 years of experience as Assistant Rigging Foreman role).</p><br> <p><u><b>Job Specific Competencies:</b></u></p><br> <p><b>i. Behavioral</b><br> •&nbsp;&nbsp; &nbsp;Drive Vision<br> •&nbsp;&nbsp; &nbsp;Interactive Communication<br> •&nbsp;&nbsp; &nbsp;Customer Centricity<br> •&nbsp;&nbsp; &nbsp;Solution Oriented<br> •&nbsp;&nbsp; &nbsp;Empower &amp; Nurture Talents<br> •&nbsp;&nbsp; &nbsp;Collaboration &amp; Teamwork<br> •&nbsp;&nbsp; &nbsp;Achievement Oriented</p><br> <p><b>ii. &nbsp;Technical</b><br> •&nbsp;&nbsp; &nbsp;Isometric Drawing Interpretation Skill<br> •&nbsp;&nbsp; &nbsp;Piping and Instrumentation Diagram (P&amp;ID) Drawing Interpretation Skill<br> •&nbsp;&nbsp; &nbsp;General Arrangement (GA) Drawing Interpretation Skill<br> •&nbsp;&nbsp; &nbsp;Knowledge of the Marine Piping System&nbsp;<br> •&nbsp;&nbsp; &nbsp;Knowledge of material standards such as American Society for Testing and Materials (ASTM), &nbsp;American National Standards Institute (ANSI), &nbsp;Japanese Industrial Standards (JIS), &nbsp;American Society of Mechanical Engineers (ASME), American Petroleum Institute (API), etc.<br> •&nbsp;&nbsp; &nbsp;Knowledge of lifting gears&nbsp;<br> •&nbsp;&nbsp; &nbsp;Knowledge of mode of transportation and lifting equipment’s<br> •&nbsp;&nbsp; &nbsp;Knowledge of the heavy lifting, logistics and transportation<br> •&nbsp;&nbsp; &nbsp;Drawing skill for International Organization for Standardization (ISO) and General Arrangement (GA)<br> •&nbsp;&nbsp; &nbsp;Knowledge of Drawing symbols.<br> &nbsp;</p><br> <br><br><br> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span>The Line Cook is responsible for preparing and cooking menu items according to standard recipes, portion sizes, and presentation requirements. The role involves operating commercial kitchen equipment, maintaining food quality and consistency, and ensuring proper hygiene, food safety, and cleanliness standards throughout kitchen operations.<br><br></span><br><span>Requirements<b>Responsibilities</b><br><br></span><ul><li><span>Prepare and cook menu items according to approved recipes, portion sizes, and presentation standards.</span><br></li><li><span>Operate grills, fryers, ovens, stovetops, and other commercial kitchen equipment safely and efficiently.</span><br></li><li><span>Ensure ingredients are prepared, stored, labeled, and rotated correctly.</span><br></li><li><span>Maintain consistent food quality, taste, temperature, and presentation during service.</span><br></li><li><span>Keep assigned workstations, utensils, equipment, and surrounding kitchen areas clean and organized.</span><br></li><li><span>Follow food safety, hygiene, HACCP, and kitchen safety procedures at all times.</span><br></li><li><span>Monitor stock levels at the assigned station and report shortages to the senior chef.</span><br></li><li><span>Coordinate with other kitchen team members to ensure timely preparation and service of orders.</span><br></li><li><span>Assist with receiving, storing, and organizing food supplies when required.</span><br></li><li><span>Report equipment issues, food quality concerns, or operational problems to the supervisor or senior chef.</span><br></li></ul><span><span>Requirements</span></span><br><ul><li><span>Minimum 1–2 years of experience as a Line Cook or in a similar kitchen position, preferably in hotels or established restaurants.</span><br></li><li><span>Experience in preparing and cooking menu items according to standard recipes and portion requirements.</span><br></li><li><span>Hands-on experience with grills, fryers, ovens, stovetops, and other commercial kitchen equipment.</span><br></li><li><span>Good knowledge of food handling, food storage, hygiene, and kitchen safety standards.</span><br></li><li><span>Knowledge of HACCP and basic food safety procedures is preferred.</span><br></li><li><span>Must be able to communicate effectively in English.</span><br></li><li><span>Ability to work efficiently and maintain quality during busy service periods.</span><br></li><li><span>Good teamwork, discipline, and attention to detail.</span><br></li><li><span>Must have a valid Qatar ID.</span><br></li><li><span>Must have a valid Food Handler Certificate.</span><br></li></ul><br> </div>

<p><b><br></b></p><p><b>What you will be doing</b>: Assist in the daily operation of the assigned outlet and ensure smooth kitchen operations. Support the Sous Chef and Chef de Cuisine in menu planning, recipe development, and maintaining culinary standards. Supervise and guide chefs during food preparation, ensuring recipes, portion sizes, presentation, and quality standards are consistently followed. Train, coach, and develop junior kitchen team members to enhance their culinary skills and performance. Ensure food preparation is completed efficiently and according to established specifications and recipes. Monitor food quality, hygiene, and presentation to maintain the highest standards. Assist in achieving departmental objectives, food cost targets, and key performance indicators. Ensure all perishable food items are stored correctly under appropriate refrigerated conditions. Promote the efficient use of ingredients and kitchen resources to minimize waste. Ensure the correct use of knives and chopping boards in accordance with color-coded food safety guidelines. Monitor daily cleaning schedules and conduct temperature control checks to comply with food safety standards.</p><p><strong>Desired Candidate Profile</strong></p><p>Minimum 3 years of culinary supervisory experience, preferably in a similar hotel concept. Turkish Cuisine All-Inclusive Buffet experience and hot kitchen is mandatory. College degree in Hotel Management, Culinary Arts, or a related discipline. Strong knowledge of traditional Turkish pot dishes. Excellent experience preparing authentic Turkish oven dishes. Previous experience in an All-Inclusive hotel environment. Previous experience training and supervising kitchen team members in high-volume food production. Excellent knowledge of food quality, hygiene, and kitchen operations. Previous work experience in Qatar or the Middle East is an advantage.</p>

<p>This position is responsible for delivering a fast, accurate, and efficient food &amp; beverage service to our guests, ensuring exceptional service standards are maintained according to our guest s expectations. To welcome, smile, and greet our guests. Suggest and professionally upsell food &amp; beverage products. To serve all our guests &amp; colleagues with fast, efficient, and accurate service. Attend and accommodate guests reasonable requests and ensure all queries are responded to promptly and on time. To be knowledgeable about the menu and information about the food and beverage offerings available to answer guests questions. Take food and beverage orders and ensure that orders are communicated to the kitchen and bar promptly and accurately.</p><p><strong>Desired Candidate Profile</strong></p><p>High School Diploma</p><p>Previous service experience is an asset</p><p>Knowledge about the Point-of-Sale System is an asset</p><p>Excellent communication and organizational skills</p><p>Strong interpersonal and problem-solving abilities</p><p>Basic Food Safety Certificate</p><p>Arabic Speaking is an added advantage</p><p>Ability to work well under pressure in a fast-paced environment</p>

<p>This position is responsible for delivering a fast, accurate, and efficient food &amp; beverage service to our guests, ensuring exceptional service standards are maintained according to our guest s expectations. To welcome, smile, and greet our guests. Suggest and professionally upsell food &amp; beverage products. To serve all our guests &amp; colleagues with fast, efficient, and accurate service. Attend and accommodate guests reasonable requests and ensure all queries are responded to promptly and on time. To be knowledgeable about the menu and information about the food and beverage offerings available to answer guests questions. Take food and beverage orders and ensure that orders are communicated to the kitchen and bar promptly and accurately.</p><p><strong>Desired Candidate Profile</strong></p><ul><li>High School Diploma</li><li>Previous service experience is an asset</li><li>Knowledge about the Point-of-Sale System is an asset</li><li>Excellent communication and organizational skills</li><li>Strong interpersonal and problem-solving abilities</li><li>Basic Food Safety Certificate</li><li>Arabic Speaking is an added advantage</li><li>Ability to work well under pressure in a fast-paced environment</li></ul>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>Prepare, cook, and present food according to approved recipes, portion standards, and presentation guidelines. Assist the Chef de Partie in the daily operation of the assigned kitchen section. Prepare mise en place for all meal periods and ensure timely replenishment during service. Maintain high standards of food quality, consistency, and presentation. Follow all food safety, hygiene, sanitation, and HACCP procedures at all times. Ensure proper storage, labeling, and rotation of food items using the FIFO (First In, First Out) method. Monitor the quality and freshness of ingredients and report any discrepancies to senior chefs. Assist in receiving, checking, and storing food deliveries according to established procedures. Minimize food waste by following proper preparation, portioning, and storage practices. Maintain cleanliness and organization of workstations, equipment, refrigerators, and storage areas. Operate kitchen equipment safely and report maintenance issues promptly. Support inventory counts and assist with stock control when required. Work collaboratively with all kitchen and service team members to ensure smooth operations. Mentor and support Commis I team members when required, sharing knowledge and best practices. Participate in ongoing culinary training and continuously develop technical skills. Perform any other duties assigned by the Chef de Partie, Sous Chef, or Executive Chef.</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><h2>Who You Are</h2><p>You are a motivated culinary professional with a solid understanding of kitchen operations and a passion for creating high-quality food. You are organized, dependable, and able to work efficiently in a fast-paced luxury hospitality environment while maintaining exceptional standards of hygiene, food safety, and teamwork. You have a positive attitude, strong attention to detail, and a willingness to learn and grow within the culinary team. You take pride in delivering consistent quality and supporting memorable guest dining experiences at Our Habitas Ras Abrouq .</p><h2>Qualifications</h2><p>Minimum Requirements</p><ul><li>2 3 years of experience as a Commis Chef or in a similar culinary role, preferably within a luxury hotel, resort, or fine dining environment.</li><li>Culinary diploma or vocational training in Professional Cookery or a related field is preferred.</li><li>Good knowledge of food preparation techniques, kitchen operations, and international food safety standards.</li><li>Understanding of HACCP, food hygiene, sanitation, and safe food handling practices.</li><li>Ability to prepare and present food consistently according to recipes and brand standards.</li><li>Experience working in a fast-paced, high-volume kitchen environment.</li><li>Strong organizational skills with the ability to prioritize tasks and work efficiently under pressure.</li><li>Positive attitude, strong work ethic, and willingness to learn and develop culinary skills.</li><li>Ability to work collaboratively as part of a multicultural team and support colleagues during busy service periods.</li><li>Physically fit and able to stand for extended periods, lift kitchen supplies, and work in a demanding kitchen environment.</li><li>Fluent in English, both written and spoken; additional languages are an advantage.</li><li>Flexibility to work shifts, weekends, and public holidays in a remote luxury resort environment.</li><li>Commitment to delivering exceptional food quality, maintaining cleanliness, and upholding Our Habitas brand standards.</li></ul><p></p></section>

About the Company ATAAD Trading W. L. L. is a Qatar-based trading and manufacturing company specialising in military and tactical apparel, uniforms, safety solutions, and technical textile products. Established in 2017, ATAAD provides end-to-end solutions covering product design, sourcing, manufacturing, warehousing, and after-sales support, serving defence, security, industrial, and other specialised sectors. The company is committed to quality, innovation, reliability, and customer satisfaction, with a focus on delivering customized solutions that meet international standards and operational requirements.<br>About the Role The Pattern Maker (Modelist)/ Styler is responsible for developing accurate patterns based on design specifications to support product development and production in the textile manufacturing process. The role ensures that patterns, measurements, and technical details are properly translated into production-ready formats while maintaining quality, fit, and manufacturing feasibility.<br>Responsibilities Develop and create patterns based on design sketches, technical drawings, and specifications. Interpret design concepts and measurement charts to produce accurate production patterns. Work closely with the Designer to ensure patterns align with the design specifications and product requirements. Prepare pattern grading and size specifications for production. Adjust and refine patterns based on sample fittings, prototype reviews, and production feedback. Collaborate with production and sample development teams to ensure correct pattern implementation. Ensure patterns are technically feasible for manufacturing and comply with production capabilities. Maintain and organize pattern documentation, technical files, and measurement specifications. Support the development of samples and prototypes to verify fit, functionality, and design accuracy. Ensure compliance with company quality standards and production requirements. Participate in performance evaluations, including appraisals, KPI assessments, and development planning with team members within the department. Perform other related duties as assigned to support departmental and organizational objectives.<br>Qualifications Diploma or Bachelor’s degree in Fashion Design, Textile Engineering, Pattern Making, or related field.<br>Experience3–5 years of experience in pattern making within textile, garment, or uniform manufacturing in both woven and knit garments. Experience in industrial pattern development and garment construction is preferred. Experience in textile, technical textile, manufacturing, or industrial production environments is preferred.<br>Required Skills Strong attention to detail and precision. Good problem-solving and technical analysis skills. Ability to work closely with design and production teams. Strong organizational and documentation skills.<br>Technical Proficiency Strong knowledge of pattern drafting, grading, and garment construction. Familiarity with CAD pattern-making software (ASSYST is preferable, GERBER or similar) is an advantage. Ability to interpret technical drawings and measurement specifications.

<p>Job Summary The Pakistani Cuisine Cook is responsible for preparing and cooking a wide range of authentic Pakistani dishes while maintaining consistent taste, quality, presentation, hygiene, and food safety standards. The position requires good knowledge of Pakistani cooking techniques, spices, ingredients, and traditional dishes, with the ability to prepare meals in large-volume commercial kitchens. The Cook will work closely with the Head Chef and kitchen team to ensure food is prepared according to approved recipes, production schedules, portion standards, and client requirements.</p><br><p><strong>Key Responsibilities</strong></p><br><ul><li><p>Prepare authentic Pakistani dishes according to standardized recipes and required quality standards.</p></li><li><p>Prepare and cook Pakistani breakfast, lunch, dinner, and special-event menus.</p></li><li><p>Maintain authentic flavour profiles while following the approved recipe and portion specifications.</p></li><li><p>Ensure correct use of spices, herbs, marinades, sauces, and cooking oils.</p></li><li><p>Maintain adequate food preparation throughout the service period.</p></li><li><p>Coordinate with other kitchen sections to ensure timely meal service.</p></li><li><p>Assist with buffet and bulk food production.</p></li><li><p>Ensure food is fresh, properly cooked, and presented according to company standards.</p></li><li><p>Check taste, seasoning, texture, colour, and consistency before service.</p></li><li><p>Follow HACCP principles and company food-safety procedures.</p></li><li><p>Maintain high standards of personal hygiene and kitchen cleanliness.</p></li><li><p>Work effectively with Chefs, Cooks, Commis, Stewards, and other kitchen personnel.</p></li></ul><p><strong>Desired Candidate Profile</strong></p><ul><li><p>Culinary certificate/diploma is preferred.</p></li><li><p>Food Safety / Food Handler certification is an advantage.</p></li><li><p>Knowledge of Pakistani cuisine and traditional cooking methods is essential.</p></li><li><p>Minimum 5 years of experience as a Cook specializing in Pakistani cuisine.</p></li><li><p>Previous experience in hotels, restaurants, catering companies, staff catering, or large-volume kitchens is preferred.</p></li></ul>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> &nbsp;The Runner supports the kitchen and service teams by delivering food quickly and accurately from the kitchen to guests' tables. This role is vital for maintaining high-speed service, food presentation standards, and a smooth flow between the front and back of the house.&nbsp;<br><br><strong><br>Food Delivery &amp; Quality Control<br></strong><br><br><ul><li>Deliver food orders promptly from the kitchen expo line to the correct tables and guests.<br></li><li>Check every dish before it leaves the kitchen to ensure it matches the ticket order and meets presentation standards.<br></li><li>Describe the dishes accurately as they are served to guests and answer any immediate questions.<br></li><li>Communicate guest requests, dietary restrictions, and allergy alerts clearly between servers and the kitchen.<br></li></ul><strong>Station Maintenance &amp; Support<br></strong><br><br><ul><li>Keep the kitchen expo line clean, stocked, and organized with necessary plates, garnishes, condiments, and utensils.<br></li><li>Assist servers and bussers by clearing empty plates, wiping down tables, and refilling water or bread when needed.<br></li><li>Return dirty dishes and glassware to the dishwashing station.<br></li><li>Complete opening, closing, and sidework duties, including sweeping, restocking, and trash disposal.<br></li></ul> </div>

About the Job<br>An exciting opportunity to join a growing upper casual restaurant brand in Qatar. As the business continues to expand, they are looking for an experienced culinary leader with strong multi unit and pre opening experience to oversee kitchen operations, drive consistency across locations, and support the successful opening of new restaurants.<br>Key Responsibilities<br>• Oversee day to day kitchen operations across multiple locations, ensuring consistent execution and adherence to brand standards.• Lead, train, and develop kitchen teams to maintain high standards across food preparation, presentation, and service.• Support the pre opening and successful launch of new restaurant locations as the brand continues its expansion.• Develop and implement standard operating procedures (SOPs) across kitchen operations.• Maintain strong standards across food quality, hygiene, food safety, and compliance.• Monitor inventory, food costs, waste management, and overall kitchen efficiency.• Work closely with front of house teams and senior management to ensure a consistent guest experience.• Support menu development, seasonal offerings, and culinary innovation in line with the brand.• Ensure compliance with local food safety regulations and company policies.<br>Key Ingredients<br>• Strong multi unit experience with responsibility across more than 1 restaurant location.• Previous pre opening experience and involvement in launching new restaurant locations.• Strong understanding of kitchen operations, food quality, consistency, and cost control.• Strong leadership skills with experience managing, training, and developing kitchen teams.• Sound knowledge of HACCP, food hygiene, and food safety standards.• Excellent organisational, communication, and problem solving skills.• GCC experience is preferred.<br>Please note, only candidates with relevant experience will be contacted to discuss the position in more detail.

<p><strong>&nbsp;</strong></p><p><strong>Job Purpose</strong></p><p>To assist in the effective management of catering warehouse operations, ensuring proper receiving, storage, inventory control, and distribution of food, beverages, and non-food items while maintaining quality, hygiene, and safety standards.</p><p><strong>Key Responsibilities</strong></p><ul><li><p>Assist the Warehouse Supervisor in managing day-to-day warehouse operations.</p></li><li><p>Receive and inspect food, beverages, and non-food supplies against purchase orders and delivery documents.</p></li><li><p>Check quantity, quality, expiry dates, batch numbers, and packaging conditions of received items.</p></li><li><p>Ensure proper storage of dry, chilled, frozen, and non-food materials according to company standards.</p></li><li><p>Maintain accurate inventory records and conduct regular stock counts.</p></li><li><p>Follow FIFO/FEFO principles to minimize wastage and expired stock.</p></li><li><p>Issue materials to kitchens, catering outlets, and other departments against approved requisitions.</p></li><li><p>Monitor stock levels and report shortages, excess stock, damages, and expired items.</p></li><li><p>Ensure proper segregation and storage of chemicals and cleaning materials.</p></li><li><p>Maintain warehouse cleanliness, hygiene, pest-control, and food-safety standards.</p></li><li><p>Ensure appropriate temperature monitoring for chilled and frozen storage areas.</p></li><li><p>Assist with monthly and periodic physical inventory counts and reconciliations.</p></li><li><p>Verify documentation for receiving, issuing, transfers, returns, and wastage.</p></li><li><p>Coordinate with Procurement, Operations, Finance, and Kitchen teams regarding stock requirements.</p></li><li><p>Supervise warehouse staff in the absence of the Warehouse Supervisor.</p></li><li><p>Ensure employees follow company policies, HACCP, food safety, and health & safety requirements.</p></li><li><p>Assist in minimizing food waste, product damage, and inventory discrepancies.</p></li><li><p>Report any operational issues or irregularities.</p></li></ul><p><strong>Desired Candidate Profile</strong></p><ul><li><p>Diploma or degree in Warehouse Management, Logistics, Supply Chain, Hospitality, or a related field preferred.</p></li><li><p>Minimum 5 years of warehouse experience, preferably within catering, hospitality, food service, or FMCG operations.</p></li><li><p>Experience handling dry, chilled, frozen, and fresh food products is preferred.</p></li><li><p>Good knowledge of inventory management and warehouse procedures.</p></li><li><p>Knowledge of FIFO/FEFO, food safety, and HACCP principles.</p></li><li><p>Basic computer skills, particularly MS Excel and inventory/ERP systems.</p></li><li><p>Good communication, organizational, and team-management skills.</p></li><li><p>Ability to work in a fast-paced catering environment and handle multiple priorities.</p></li></ul>

<p>The Junior Sous Chef is responsible for supporting the Sous Chef in ensuring the smooth day-to-day operation of the kitchen. This role assists in maintaining food quality, controlling costs, supervising team members, and delivering exceptional culinary experiences.</p><p>What you will be doing:</p><ul><li>Assist in the daily operation of the assigned outlet and ensure smooth kitchen operations.</li><li>Support the Sous Chef and Chef de Cuisine in menu planning, recipe development, and maintaining culinary standards.</li><li>Supervise and guide chefs during food preparation, ensuring recipes, portion sizes, presentation, and quality standards are consistently followed.</li><li>Train, coach, and develop junior kitchen team members to enhance their culinary skills and performance.</li><li>Ensure food preparation is completed efficiently and according to established specifications and recipes.</li><li>Monitor food quality, hygiene, and presentation to maintain the highest standards.</li><li>Assist in achieving departmental objectives, food cost targets, and key performance indicators.</li><li>Ensure all perishable food items are stored correctly under appropriate refrigerated conditions.</li><li>Promote the efficient use of ingredients and kitchen resources to minimize waste.</li><li>Ensure the correct use of knives and chopping boards in accordance with color-coded food safety guidelines.</li><li>Monitor daily cleaning schedules and conduct temperature control checks to comply with food safety standards.</li></ul><p><strong>Desired Candidate Profile</strong></p><ul><li>Minimum 3 years of culinary supervisory experience, preferably in a similar hotel concept.</li><li>Turkish Cuisine All-Inclusive Buffet experience and hot kitchen is mandatory.</li><li>College degree in Hotel Management, Culinary Arts, or a related discipline.</li><li>Strong knowledge of traditional Turkish pot dishes.</li><li>Excellent experience preparing authentic Turkish oven dishes.</li><li>Previous experience in an All-Inclusive hotel environment.</li><li>Previous experience training and supervising kitchen team members in high-volume food production.</li><li>Excellent knowledge of food quality, hygiene, and kitchen operations.</li><li>Previous work experience in Qatar or the Middle East is an advantage.</li></ul>

<p>Prepare, cook, and present food according to approved recipes, portion standards, and presentation guidelines. Assist the Chef de Partie in the daily operation of the assigned kitchen section. Prepare mise en place for all meal periods and ensure timely replenishment during service. Maintain high standards of food quality, consistency, and presentation. Follow all food safety, hygiene, sanitation, and HACCP procedures at all times. Ensure proper storage, labeling, and rotation of food items using the FIFO (First In, First Out) method. Monitor the quality and freshness of ingredients and report any discrepancies to senior chefs. Assist in receiving, checking, and storing food deliveries according to established procedures. Minimize food waste by following proper preparation, portioning, and storage practices. Maintain cleanliness and organization of workstations, equipment, refrigerators, and storage areas. Operate kitchen equipment safely and report maintenance issues promptly. Support inventory counts and assist with stock control when required. Work collaboratively with all kitchen and service team members to ensure smooth operations. Mentor and support Commis I team members when required, sharing knowledge and best practices. Participate in ongoing culinary training and continuously develop technical skills. Perform any other duties assigned by the Chef de Partie, Sous Chef, or Executive Chef.</p><p><strong>Desired Candidate Profile</strong></p><p>You are a motivated culinary professional with a solid understanding of kitchen operations and a passion for creating high-quality food. You are organized, dependable, and able to work efficiently in a fast-paced luxury hospitality environment while maintaining exceptional standards of hygiene, food safety, and teamwork. You have a positive attitude, strong attention to detail, and a willingness to learn and grow within the culinary team. You take pride in delivering consistent quality and supporting memorable guest dining experiences at Our Habitas Ras Abrouq .</p><ul><li>2-3 years of experience as a Commis Chef or in a similar culinary role, preferably within a luxury hotel, resort, or fine dining environment.</li><li>Culinary diploma or vocational training in Professional Cookery or a related field is preferred.</li><li>Good knowledge of food preparation techniques, kitchen operations, and international food safety standards.</li><li>Understanding of HACCP, food hygiene, sanitation, and safe food handling practices.</li><li>Ability to prepare and present food consistently according to recipes and brand standards.</li><li>Experience working in a fast-paced, high-volume kitchen environment.</li><li>Strong organizational skills with the ability to prioritize tasks and work efficiently under pressure.</li><li>Positive attitude, strong work ethic, and willingness to learn and develop culinary skills.</li><li>Ability to work collaboratively as part of a multicultural team and support colleagues during busy service periods.</li><li>Physically fit and able to stand for extended periods, lift kitchen supplies, and work in a demanding kitchen environment.</li><li>Fluent in English, both written and spoken; additional languages are an advantage.</li><li>Flexibility to work shifts, weekends, and public holidays in a remote luxury resort environment.</li><li>Commitment to delivering exceptional food quality, maintaining cleanliness, and upholding Our Habitas brand standards.</li></ul>

<ul><li><p>Develop a thorough understanding of the company's identity, services, target market, and business objectives in order to represent the company confidently and professionally.</p></li><li><p>Develop a strong understanding of existing and potential clients, including their businesses, industries, requirements, and potential opportunities.</p></li><li><p>Work with the available lead data and actively expand it through market research, online research, networking, directories, LinkedIn, and other lead-generation methods.</p></li><li><p>Research and identify potential clients, key decision-makers, and new business opportunities.</p></li><li><p>Conduct cold calls, follow-ups, introductory calls, and client outreach in a confident, pleasant, professional, and engaging manner.</p></li><li><p>Generate qualified leads and work towards converting prospects into meetings, proposals, and successful business opportunities.</p></li><li><p>Build and maintain strong client relationships by understanding client requirements, communicating effectively, and following up consistently.</p></li><li><p>Research market trends, industries, competitors, and potential opportunities to support sales and marketing activities.</p></li><li><p>Assist in planning and executing sales and marketing activities to generate new leads and increase business opportunities.</p></li><li><p>Maintain proper records of leads, client communications, follow-ups, meetings, and sales progress.</p></li><li><p>Take ownership of responsibilities, show initiative, and actively contribute ideas and solutions to support business growth.</p></li><li><p>Demonstrate leadership, accountability, and the ability to work independently when required.</p></li><li><p>Work closely with the team with a collaborative mindset and a genuine sense of shared responsibility for the company's growth and success.</p></li><li><p>Work towards assigned sales and business development targets and contribute to achieving measurable results.</p></li></ul><p><strong>Desired Candidate Profile</strong></p><ul><li><p>Previous experience in sales, marketing, business development, telesales, customer service, or a similar client-facing role will be preferred.</p></li><li><p>Excellent English communication skills, both verbal and written. Arabic will be an added advantage.</p></li><li><p>Pleasant, confident, outspoken, patient, and comfortable communicating with different types of clients.</p></li><li><p>Strong cold-calling, follow-up, negotiation, and client-handling skills.</p></li><li><p>Able to research independently and identify new companies, contacts, decision-makers, and business opportunities.</p></li><li><p>Able to understand client requirements and communicate the company's services in a clear and relevant manner.</p></li><li><p>Self-motivated, proactive, and capable of taking initiative rather than waiting for constant instructions.</p></li><li><p>Strong sense of ownership, accountability, and willingness to take responsibility for achieving results.</p></li><li><p>A genuine team player who is willing to work collaboratively and contribute to the overall growth of the business.</p></li><li><p>Good organizational skills and the ability to maintain and manage lead and client data effectively.</p></li><li><p>Comfortable learning about the company, its services, clients, industries, and market opportunities.</p></li><li><p>Knowledge of Microsoft Office, online research, and CRM or lead-management tools will be an advantage.</p></li></ul><p><br><br><strong>Performance & Incentives</strong></p><ul><li><p>We believe in recognizing and rewarding strong performance. Salary growth and revision will be considered based on individual performance and achievements.</p></li><li><p>In addition to the fixed salary, sales incentives will be provided.<br><br></p></li></ul><p>If you believe you have the confidence, communication skills, initiative, and drive to succeed in a sales and marketing role, we would love to hear from you. <br>Interested candidates who are currently in Qatar may send their CV with Subject: Application – Female Sales & Marketing Executive</p>

Additional Information<br><br>Job Number 26106832<br><br>Job Category Food and Beverage & Culinary<br><br>Location Building No. 153 Street No. 347, Lusail, Qatar, Qatar,VIEW ON MAP<br><br>Schedule Full Time<br><br>Located Remotely? N<br><br>Position Type Non-Management<br><br>Position Summary<br><br>Supervise and coordinate activities of cooks and workers. Determine how food should be presented and create decorative food displays. Ensure proper portion, arrangement, and food garnish to be served. Monitor the quantity of food that is prepared. Inform Food & Beverage service staff of menu specials and out of stock menu items. Prepare special meals or substitute items. Assist cooks and kitchen staff with various tasks. Provide cooks with needed items. Monitor stock of kitchen supplies and food. Maintain kitchen logs for food safety program and food products. Ensure the quality of the food items and notify manager if a product does not meet specifications.<br><br>Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Address guests’ service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.<br><br>Preferred Qualification<br><br>Education: Technical, Trade, or Vocational School Degree.<br><br>Related Work Experience: 4 to 6 years of related work experience.<br><br>Supervisory Experience: At least 2 years of supervisory experience.<br><br>License or Certification: None<br><br>At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.<br><br>ที่ Le Méridien เราได้รับแรงบันดาลใจจากยุคแห่งการเดินทางอันหรูหรา เฉลิมฉลองแต่ละวัฒนธรรมผ่านจิตวิญญาณแห่งยุโรปอันโดดเด่นในการสัมผัสชีวิตที่ดี ผู้เข้าพักของเรามีความสนใจใคร่รู้และความคิดสร้างสรรค์ ผู้แสวงหาวัฒนธรรมสากลที่ชื่นชมช่วงเวลาแห่งการสานสัมพันธ์และความดื่มด่ำในการใช้ชีวิตที่จุดหมายปลายทางอย่างช้าๆ เราให้บริการแบบเฉพาะตัว ทันสมัย และน่าจดจำพร้อมกับประสบการณ์ที่สร้างแรงบันดาลใจให้กับผู้เข้าพักเพื่อสัมผัสกับชีวิตที่ดี เรากำลังมองหาคนที่มีความสนใจใคร่รู้และความคิดสร้างสรรค์เพื่อเข้าร่วมกับทีมของเรา หากคุณชื่นชอบการเชื่อมต่อกับแขกผู้มีความสนใจคล้ายกันและมีความปรารถนาอย่างแรงกล้าที่จะสร้างประสบการณ์ที่น่าจดจำ เราขอเชิญคุณมาร่วมสำรวจโอกาสในการทำงานกับ Le Méridien การร่วมงานกับ Le Méridien หมายถึงการได้ร่วมงานกับแบรนด์โรงแรมในเครือ Marriott International ซึ่งเป็น ที่ที่คุณจะทำงานได้อย่างสุดความสามารถและเต็มศักยภาพ เริ่มต้นเป้ าหมายของคุณ เป็นส่วนหนึ่ง ของทีมงานระดับโลกที่มีความเป็นเลิศ และเป็น ตัวคุณในเวอร์ชันที่ดีที่สุด

Summary<br><br>The Chef de Partie – Arabic Cuisine is responsible for overseeing the preparation, production, and presentation of authentic Arabic cuisine while ensuring the highest standards of quality, consistency, food safety, and guest satisfaction. The role supports the Executive Chef and Sous Chef in managing the Arabic kitchen section, maintaining food cost targets, supervising kitchen associates, and ensuring compliance with company standards and local food safety regulations.<br><br>Key Responsibilities<br><br>Kitchen Operations<br><br>Take ownership of the Arabic cuisine section, ensuring smooth day-to-day kitchen operations. Prepare and present authentic Arabic dishes in accordance with approved recipes, presentation standards, and portion specifications. Ensure all food produced meets company standards for quality, consistency, taste, temperature, and visual presentation. Coordinate daily food preparation based on business levels, forecasts, occupancy, and function requirements. Prepare daily mise en place to ensure timely and efficient service during all meal periods. Maintain full knowledge of Arabic cuisine, including traditional and contemporary cooking methods, regional specialties, spices, ingredients, and presentation styles. Assist in developing seasonal menus, buffet offerings, and special promotions featuring Arabic cuisine. Ensure all dishes are prepared and served according to standard recipes and portion control guidelines. Monitor food quality throughout preparation and service, taking immediate corrective action when required. Support banquet, buffet, à la carte, and special event operations as required.<br><br>Food Safety & Hygiene<br><br>Ensure strict compliance with HACCP principles, food safety standards, sanitation procedures, and local health regulations. Monitor food storage, labeling, stock rotation (FIFO), and temperature control to maintain product quality and safety. Conduct daily checks of all kitchen stations to ensure cleanliness, organization, and proper sanitation. Maintain the highest standards of personal hygiene and ensure compliance by all team members. Report any equipment faults or maintenance issues promptly.<br><br>Inventory & Cost Control<br><br>Assist in monitoring food costs, minimizing waste, and maximizing productivity. Participate in receiving, inspecting, and storing food deliveries according to company procedures. Prepare daily production sheets and assist with inventory counts. Ensure proper utilization of ingredients to reduce food waste while maintaining quality standards. Support accurate stock control and requisition procedures.<br><br>Leadership & Team Development<br><br>Supervise, coach, and support Commis Chefs and Kitchen Assistants within the Arabic kitchen section. Provide on-the-job training in Arabic cooking techniques, food presentation, hygiene standards, and kitchen procedures. Foster a positive, professional, and collaborative working environment. Assist the Sous Chef and Executive Chef in evaluating staff performance and identifying development opportunities. Promote teamwork and effective communication across all kitchen sections.<br><br>Guest Experience<br><br>Ensure every dish served reflects the highest culinary standards and enhances the guest dining experience. Respond promptly and professionally to guest feedback and special dietary requests whenever possible. Support continuous improvement initiatives to enhance guest satisfaction and operational excellence.<br><br>Administration<br><br>Prepare and maintain required kitchen documentation, including production sheets, temperature logs, cleaning schedules, and inventory records. Attend departmental meetings, training sessions, and briefings as required. Communicate effectively with the Executive Chef, Sous Chef, and Food & Beverage team regarding operational requirements and service updates. Perform any additional duties assigned by management in support of business needs.<br><br>Leadership Competencies<br><br>Lead by example through professionalism, integrity, and commitment to excellence. Motivate and mentor junior team members to achieve high performance. Support recruitment, onboarding, coaching, performance reviews, and disciplinary processes when required. Promote an open-door culture that encourages communication, teamwork, and continuous learning.<br><br>Skills & Competencies<br><br>Strong knowledge of authentic Arabic cuisine, including Levantine, Gulf, and Middle Eastern cooking techniques. Excellent culinary skills with attention to detail and presentation. Strong understanding of food safety, HACCP, sanitation, and hygiene practices. Ability to manage multiple priorities in a fast-paced hospitality environment. Excellent organizational and time management skills. Strong leadership, coaching, and communication abilities. Ability to work independently and collaboratively within a diverse team. Flexible to work shifts, weekends, and public holidays based on operational requirements.<br><br>Alongside these key competencies, the incumbent of the role will be required to demonstrate the fundamentals of the company’s Count on Me! service culture to be responsive, respectful and deliver a great experience.<br><br>Experience, Certification & Education<br><br>Diploma or Certificate in Culinary Arts or Professional Cookery. Minimum of 3 years' experience as a Chef de Partie or Demi Chef de Partie specializing in Arabic Cuisine within a hotel, resort, or high-volume restaurant. Demonstrated experience preparing authentic Arabic dishes, including hot and cold mezze, grills, traditional rice dishes, soups, breads, and desserts. HACCP, Food Safety, or Food Hygiene certification preferred. Knowledge of international hotel standards and quality systems is an advantage.<br><br>Skills: Teamwork, Detail Oriented, Creativity

<p>We invite you to join the world of luxury hospitality at Raffles &amp; Fairmont Doha as our new Commis 2. The Commis 2 supports the culinary team in the preparation and presentation of high-quality food in accordance with Raffles &amp; Fairmont Doha standards. The role assists with daily kitchen operations, mise en place, food preparation, and service while maintaining consistency, quality, and attention to detail. The Commis 2 ensures high standards of food hygiene, safety, cleanliness, and proper food handling while supporting stock control, minimizing waste, and working collaboratively with the culinary team to deliver exceptional dining experiences.</p><p>Key Responsibilities:</p><ul><li>Assist the culinary team with daily food preparation and kitchen operations</li><li>Complete assigned mise en place according to recipes and departmental standards</li><li>Prepare ingredients and basic dishes under the guidance of senior chefs</li><li>Support the Chef de Partie and Demi Chef de Partie during service</li><li>Ensure food is prepared and presented consistently according to quality standards</li><li>Maintain cleanliness and organization of the assigned kitchen section</li><li>Follow proper food handling, storage, hygiene, and sanitation procedures</li><li>Comply with HACCP, health, and safety standards at all times</li><li>Check the quality and freshness of ingredients before use</li><li>Assist with receiving, storing, and organizing food supplies</li><li>Support stock control and help minimize food waste</li><li>Clean and safely operate kitchen equipment and utensils</li><li>Report shortages, damaged equipment, or food quality issues to the supervisor</li><li>Work effectively with the culinary team to ensure smooth and timely service</li><li>Participate in training and continuously develop culinary skills</li></ul><p><strong>Desired Candidate Profile</strong></p><ul><li>Culinary qualification or diploma</li><li>Previous experience in a professional kitchen or hospitality environment is an advantage</li><li>Basic knowledge of food preparation and cooking techniques</li><li>Understanding of food hygiene, safety, sanitation, and HACCP standards</li><li>Ability to follow recipes, instructions, and established kitchen procedures</li><li>Good teamwork, communication, and organizational skills</li><li>Strong willingness to learn and develop culinary skills</li><li>Good attention to detail and commitment to quality</li><li>Ability to work effectively in a fast-paced kitchen environment</li><li>Physically fit and able to work shifts, weekends, and public holidays</li><li>Positive attitude, professional conduct, and passion for culinary excellence</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>

<p>We invite you to join the world of luxury hospitality at Raffles &amp; Fairmont Doha as our new Commis 2. The Commis 2 supports the culinary team in the preparation and presentation of high-quality food in accordance with Raffles &amp; Fairmont Doha standards. The role assists with daily kitchen operations, mise en place, food preparation, and service while maintaining consistency, quality, and attention to detail. The Commis 2 ensures high standards of food hygiene, safety, cleanliness, and proper food handling while supporting stock control, minimizing waste, and working collaboratively with the culinary team to deliver exceptional dining experiences.</p><p>Key Responsibilities:</p><ul><li>Assist the culinary team with daily food preparation and kitchen operations</li><li>Complete assigned mise en place according to recipes and departmental standards</li><li>Prepare ingredients and basic dishes under the guidance of senior chefs</li><li>Support the Chef de Partie and Demi Chef de Partie during service</li><li>Ensure food is prepared and presented consistently according to quality standards</li><li>Maintain cleanliness and organization of the assigned kitchen section</li><li>Follow proper food handling, storage, hygiene, and sanitation procedures</li><li>Comply with HACCP, health, and safety standards at all times</li><li>Check the quality and freshness of ingredients before use</li><li>Assist with receiving, storing, and organizing food supplies</li><li>Support stock control and help minimize food waste</li><li>Clean and safely operate kitchen equipment and utensils</li><li>Report shortages, damaged equipment, or food quality issues to the supervisor</li><li>Work effectively with the culinary team to ensure smooth and timely service</li><li>Participate in training and continuously develop culinary skills</li></ul><p><strong>Desired Candidate Profile</strong></p><h2>What will you bring to this role?</h2><ul><li>Culinary qualification or diploma</li><li>Previous experience in a professional kitchen or hospitality environment is an advantage</li><li>Basic knowledge of food preparation and cooking techniques</li><li>Understanding of food hygiene, safety, sanitation, and HACCP standards</li><li>Ability to follow recipes, instructions, and established kitchen procedures</li><li>Good teamwork, communication, and organizational skills</li><li>Strong willingness to learn and develop culinary skills</li><li>Good attention to detail and commitment to quality</li><li>Ability to work effectively in a fast-paced kitchen environment</li><li>Physically fit and able to work shifts, weekends, and public holidays</li><li>Positive attitude, professional conduct, and passion for culinary excellence</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>