Food industries engineer Jobs

<p>POSITION SUMMARY Prepare ingredients for cooking, including portioning, chopping, and storing food. Wash and peel fresh fruits and vegetables. Weigh, measure, and mix ingredients. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods. Operate ovens, stoves, grills, microwaves, and fryers. Test foods to determine if they have been cooked sufficiently. Monitor food quality while preparing food. Set-up and break down work station. Serve food in proper portions onto proper receptacles. Wash and disinfect kitchen area, tables, tools, knives, and equipment. Check and ensure the correctness of the temperature of appliances and food. 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. 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 or for an entire work shift. 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.</p><p><strong>Desired Candidate Profile</strong></p><p>Education: High school diploma or G.E.D. equivalent.</p><p>Related Work Experience: At least 1 year of related work experience.</p><p>Supervisory Experience: No supervisory experience.</p><p>License or Certification: None</p>

Additional Information<br><br>Job Number 26097777<br><br>Job Category Food and Beverage & Culinary<br><br>Location Conference Centre Street, West Bay, Doha, 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>Prepare special meals or substitute items. Regulate temperature of ovens, broilers, grills, and roasters. Pull food from freezer storage to thaw in the refrigerator. Ensure proper portion, arrangement, and food garnish. Maintain food logs. Monitor the quality and quantity of food that is prepared. Communicate assistance needed during busy periods. Inform Chef of excess food items for use in daily specials. Inform Food & Beverage service staff of menu specials and out of stock menu items. Ensure the quality of the food items. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods.<br><br>Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model. 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. Anticipate and 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: At least 3 years of related work experience.<br><br>Supervisory Experience: No 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>กลุ่มโรงแรมแมริออทมุ่งมั่นที่จะยกระดับศิลปะแห่งการบริการ สร้างสรรค์สิ่งใหม่ๆ ในทุกโอกาส ในขณะเดียวกันก็รักษาความสะดวกสบายในแบบที่ทั่วโลกคุ้นเคย ในฐานะผู้ให้บริการของกลุ่มโรงแรมในเครือแมริออท คุณจะช่วยรักษาคำมั่นสัญญาที่ว่า "บริการที่ประทับใจตลอดเวลา" ด้วยการให้บริการที่ใส่ใจ จริงใจ และมองการณ์ไกลซึ่งสนับสนุนและต่อยอดจากความมีชีวิตชีวานี้ ด้วยชื่อที่สื่อถึงการให้บริการทั่วโลก เราภูมิใจให้การต้อนรับคุณสู่เส้นทางสายอาชีพกับโรงแรมในเครือแมริออท การร่วมงานกับกลุ่มโรงแรมแมริออท หมายถึงการได้ร่วมงานกับแบรนด์โรงแรมในเครือ Marriott International ซึ่งเป็ นที่ที่คุณจะทำงานได้อย่างสุดความสามารถและเต็มศักยภาพ เริ่มต้น เป้าหมายของคุณ เป็นส่วนหนึ่ง ของทีมงานระดับโลกที่มีความเป็นเลิศ และเป็น ตัวคุณในเวอร์ชันที่ดีที่สุด<br><br>JW Marriott เป็นโรงแรมหรูในเครือของ Marriott International และประกอบด้วยโรงแรมสวยงามมากกว่า 100 แห่งในเมืองท่องเที่ยวและสถานที่ตากอากาศที่โดดเด่นทั่วโลก JW ให้ความสำคัญกับพนักงานเป็นอันดับแรกเพราะเชื่อว่าถ้าคุณมีความสุขแล้ว ผู้เข้าพักของเราก็จะมีความสุขเช่นกัน พนักงานของ JW Marriott มีความมั่นใจ ความคิดสร้างสรรค์ ความจริงใจ ความเข้าอกเข้าใจ และสานต่อมรดกของแบรนด์และผู้ก่อตั้งบริษัทอย่าง J. Willard Marriott โรงแรมของเรามอบประสบการณ์การทำงานที่โดดเด่นไม่เหมือนใคร ซึ่งคุณจะได้เป็นส่วนหนึ่งของชุมชนและรู้สึกประทับใจกับมิตรภาพที่แท้จริงกับเพื่อนร่วมงานที่หลากหลาย JW สร้างโอกาสสำหรับการฝึกอบรม การพัฒนา การยอมรับ และที่สำคัญที่สุดคือสถานที่ที่ให้คุณทำตามความปรารถนาได้ในสภาพแวดล้อมที่หรูหรา โดยเน้นที่ความเป็นอยู่ที่ดีแบบองค์รวม การปฏิบัติต่อผู้เข้าพักอย่างดีเลิศนั้นเริ่มต้นด้วยการดูแลพนักงานของเรา นั่นคือ The JW Treatment™ เมื่อร่วมงานกับ JW Marriott หมายถึงการได้ร่วมงานกับแบรนด์โรงแรมในเครือ Marriott International ซึ่งเป็ นที่ที่คุณจะสามารถทำงานได้อย่างสุดความสามารถและเต็มศักยภาพ เริ่มต้น เป้าหมายของคุณ เป็นส่วนหนึ่ง ของทีมงานระดับโลกที่มีความเป็นเลิศ และเป็น ตัวคุณในเวอร์ชันที่ดีที่สุด

<p>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 &amp; 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. 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.</p><p><strong>Desired Candidate Profile</strong></p><h2>PREFERRED QUALIFICATION</h2> <ul> <li><b>Education:</b> Technical, Trade, or Vocational School Degree.</li> <li><b>Related Work Experience:</b> 4 to 6 years of related work experience.</li> <li><b>Supervisory Experience:</b> At least 2 years of supervisory experience.</li> <li><b>License or Certification:</b> None</li> </ul>

<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></p><br><p>Rixos Premium Qetaifan Island North offers guests a luxurious breakaway to an island packed with entertainment and adventure. With five acres of fun-filled attractions, including a sensational waterpark, private beach, retail area, a beach club, and numerous fine dining and casual restaurants, Rixos Premium Qetaifan Island North is the ultimate multi-inclusive vacation destination.</p><br><br>Job Description<br><br><p><strong>Junior Sous Chef</strong></p><br><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><br><p><strong>What you will be doing:</strong></p><br><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><br>Qualifications<br><br><ul><li>Minimum 3 years of culinary supervisory experience, preferably in a similar&nbsp;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> </div>

<p> <strong>JOB SUMMARY</strong> </p> <p>The Commis I Cold Kitchen is responsible for assisting in the preparation, production, presentation, and service of cold food items in accordance with the hotel's culinary standards, recipes, quality requirements, and food safety procedures.</p> <p>The role supports the Cold Kitchen team in the preparation of salads, cold appetizers, sandwiches, canap s, dressings, sauces, cold cuts, fruits, garnishes, and other assigned cold food preparations. The Commis I is expected to maintain high standards of food quality, presentation, hygiene, organization, and consistency while working efficiently as part of the culinary team.</p> <p>This job description outlines the principal responsibilities of the position and is not intended to be an exhaustive list. The Team Member may be required to perform other reasonable duties in accordance with operational requirements and business needs.</p> <p> <strong>KEY RESPONSIBILITIES</strong> </p> <p> <strong> </strong> </p> <p> <strong>1. Food Preparation &amp; Production</strong> </p> <ul> <li> <p>Report for duty on time, properly groomed, and in full compliance with the hotel's culinary uniform and personal hygiene standards.</p> </li> <li> <p>Attend daily briefings and obtain relevant production requirements, menus, special functions, and operational instructions from the Chef de Partie or designated supervisor.</p> </li> <li> <p>Prepare the workstation with the required ingredients, utensils, equipment, containers, and other mise en place before commencing production.</p> </li> <li> <p>Assist with the preparation of salads, cold appetizers, sandwiches, wraps, canap s, cold platters, fruits, vegetables, cold cuts, cheeses, garnishes, and other cold food items as assigned.</p> </li> <li> <p>Prepare dressings, vinaigrettes, dips, sauces, marinades, and other cold preparations according to approved recipes and standards.</p> </li> <li> <p>Wash, peel, cut, slice, dice, chop, portion, and prepare ingredients using the correct techniques and equipment.</p> </li> <li> <p>Follow standardized recipes, preparation methods, portion sizes, specifications, and presentation standards.</p> </li> <li> <p>Ensure all ingredients are fresh, properly prepared, correctly portioned, and suitable for use.</p> </li> <li> <p>Assist in the preparation and replenishment of buffet, la carte, banquet, room service, and other food outlets as assigned.</p> </li> <li> <p>Support the preparation of special functions, events, conferences, banquets, and other high-volume production requirements.</p> </li> <li> <p>Assist in preparing and arranging food displays, platters, buffet presentations, and cold food stations according to established presentation standards.</p> </li> <li> <p>Maintain consistency in taste, quality, portion size, temperature, freshness, and presentation.</p> </li> <li> <p>Follow production schedules and complete assigned preparation tasks within the required timeframe.</p> </li> <li> <p>Seek guidance from the Chef de Partie when handling unfamiliar ingredients, preparation techniques, or special requests.</p> </li> </ul> <p> <strong>2. Cold Food Preparation</strong> </p> <ul> <li> <p>Assist with the preparation and presentation of cold kitchen items in accordance with the hotel's menu specifications.</p> </li> <li> <p>Prepare and maintain salad mise en place, including leafy greens, vegetables, grains, pasta, proteins, and other ingredients as required.</p> </li> <li> <p>Prepare and portion cold appetizers, terrines, p t s, cold cuts, cheeses, seafood, and other assigned items where applicable.</p> </li> <li> <p>Prepare and maintain dressings, vinaigrettes, mayonnaise-based preparations, dips, and cold sauces according to approved recipes.</p> </li> <li> <p>Assist with fruit preparation, carving, garnishing, and decorative food presentation where required.</p> </li> <li> <p>Prepare sandwiches, canap s, finger foods, and other cold items according to outlet and banquet requirements.</p> </li> <li> <p>Maintain appropriate food temperatures throughout preparation, storage, display, and service.</p> </li> <li> <p>Ensure all prepared food is properly covered, labeled, dated, stored, and rotated according to hotel food safety procedures.</p> </li> <li> <p>Maintain appropriate separation of raw and ready-to-eat foods to prevent cross-contamination.</p> </li> <li> <p>Follow allergen-control procedures and immediately communicate any allergen-related concern to the Chef or Supervisor.</p> </li> </ul> <p> <strong>3. Mise en Place &amp; Kitchen Organization</strong> </p> <ul> <li> <p>Complete daily mise en place requirements accurately and within established production timelines.</p> </li> <li> <p>Organize ingredients and prepared items systematically to support efficient service.</p> </li> <li> <p>Maintain sufficient mise en place throughout service and replenish items as directed.</p> </li> <li> <p>Monitor ingredient availability and inform the Chef de Partie of low-stock or insufficient items.</p> </li> <li> <p>Store ingredients correctly in refrigerators, freezers, dry stores, and designated storage areas.</p> </li> <li> <p>Ensure all food products are properly labeled with product name, preparation date, use-by date, and other required information.</p> </li> <li> <p>Follow the hotel's FIFO (First In, First Out)</p> </li> <li> <p>Minimize food waste through accurate preparation, portion control, proper storage, and responsible use of ingredients.</p> </li> <li> <p>Assist with receiving and checking food deliveries when assigned, reporting quality or quantity discrepancies to the responsible Chef.</p> </li> <li> <p>Maintain a clean, organized, and fully operational workstation throughout the shift.</p></li></ul>

<strong>Additional Information<br><br></strong><strong>Job Number</strong> 26127251<br><br><strong>Job Category</strong> Food and Beverage &amp; Culinary<br><br><strong>Location</strong> The St. Regis Residence, Marsa Arabia Island, Doha 14875, QatarVIEW ON MAP<br><br><strong>Schedule</strong> Full Time<br><br><strong>Located Remotely?</strong> N<br><br><strong>Position Type</strong> Non-Management<br><br><strong>Position Summary<br><br></strong>Prepare special meals or substitute items. Regulate temperature of ovens, broilers, grills, and roasters. Pull food from freezer storage to thaw in the refrigerator. Ensure proper portion, arrangement, and food garnish. Maintain food logs. Monitor the quality and quantity of food that is prepared. Communicate assistance needed during busy periods. Inform Chef of excess food items for use in daily specials. Inform Food &amp; Beverage service staff of menu specials and out of stock menu items. Ensure the quality of the food items. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods.<br><br>Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model. 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. Anticipate and 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><strong>Preferred Qualification<br><br></strong>Education: Technical, Trade, or Vocational School Degree.<br><br>Related Work Experience: At least 3 years of related work experience.<br><br>Supervisory Experience: No supervisory experience.<br><br>License or Certification: None<br><br><em>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></em>กลุ่มโรงแรมและรีสอร์ท St. Regis ผสมผสานความหรูหราเหนือกาลเวลาเข้ากับจิตวิญญาณระดับแนวหน้า มุ่งมั่นที่จะมอบประสบการณ์อันดีเยี่ยมในโรงแรมและรีสอร์ทหรูกว่า 50 แห่งในทำเลที่ดีที่สุดทั่วโลก โรงแรม St. Regis เริ่มต้นจากการเปิดตัวในนิวยอร์กโดย John Jacob Astor IV ในช่วงต้นของศตวรรษที่ 20 แบรนด์ของเรายังคงมุ่งมั่นที่จะให้บริการในระดับที่เหนือความคาดหมายและแบบเฉพาะตัวที่ตอบสนองความต้องการของผู้เข้าพักทุกคน ทีมผู้ให้บริการที่พักที่เหนือระดับซึ่งผสมผสานความหรูหราแบบคลาสสิกเข้ากับความทันสมัย ตลอดจนบริการบัตเลอร์อันเป็นเอกลักษณ์ของเรา เราขอเชิญคุณให้สำรวจตำแหน่งงานที่ St. Regis การร่วมงานกับ St. Regis หมายถึงการได้ร่วมงานกับแบรนด์โรงแรมในเครือ Marriott International <strong>ซึ่งเป็น</strong> ที่ที่คุณจะทำงานได้อย่างสุดความสามารถและเต็มศักยภาพ <strong>เริ่มต้น</strong> เป้าหมายของคุณ <strong>เป็นส่วนหนึ่ง</strong> ของทีมงานระดับโลกที่มีความเป็นเลิศ และ<strong>เป็น</strong> ตัวคุณในเวอร์ชันที่ดีที่สุด

<p>Manage daily cloud kitchen operations and production schedules. Ensure consistent food quality, portion control, and timely order fulfillment. Monitor inventory, food costs, and minimize wastage. Lead, train, and supervise the kitchen team. Ensure compliance with food safety, hygiene, and HACCP standards. Improve kitchen efficiency and support menu development.</p><p><strong>Desired Candidate Profile</strong></p><p>3-5 years of experience as a Head Chef or Sous Chef, preferably in a cloud kitchen or QSR. Strong leadership, kitchen management, and cost control skills. Knowledge of food safety regulations and high-volume kitchen operations. Ability to work efficiently in a fast-paced, delivery-focused environment.</p>

<p><strong>Location:</strong> Doha, Qatar<br><strong>Industry:</strong> Food & Beverage / Restaurant Operations<br><strong>Employment Type:</strong> Full-time</p><br><p><strong>Job Purpose</strong></p><p>We are looking for an experienced <strong>Executive Chef</strong> to lead culinary operations for AZADEA’s Food & Beverage business in Qatar. The role will be responsible for maintaining exceptional food quality, consistency, presentation and hygiene standards while ensuring efficient kitchen operations, cost control and development of the culinary team.</p><p>The ideal candidate should have strong experience in <strong>international restaurant concepts, high-volume F&B operations and multi-cultural kitchen environments</strong>, with the ability to maintain strict brand standards while driving continuous culinary improvement.</p><p>Key Responsibilities</p><ul><li><p>Lead and manage the complete <strong>kitchen and culinary operations</strong>, ensuring smooth and efficient food production.</p></li><li><p>Ensure all dishes are prepared according to approved <strong>recipes, specifications, presentation standards and brand guidelines</strong>.</p></li><li><p>Maintain consistent food quality, taste, portion control and presentation across all kitchen operations.</p></li><li><p>Develop and implement kitchen <strong>SOPs, production procedures and quality-control standards</strong>.</p></li><li><p>Plan menus, specials and seasonal offerings in line with the restaurant concept, customer preferences and business requirements.</p></li><li><p>Work closely with the F&B and restaurant management teams to support <strong>sales, profitability and guest satisfaction</strong>.</p></li><li><p>Monitor and control <strong>food cost, labour cost, wastage and portioning</strong> to achieve budgeted targets.</p></li><li><p>Manage food purchasing, receiving, storage, stock rotation and inventory control.</p></li><li><p>Conduct regular inventory checks and ensure appropriate <strong>par levels and expiry-date controls</strong>.</p></li><li><p>Ensure compliance with <strong>HACCP, food safety, sanitation and hygiene requirements</strong>, taking corrective action whenever required.</p></li><li><p>Conduct regular inspections of kitchen areas, equipment, food storage and production areas.</p></li><li><p>Lead, coach and develop <strong>Sous Chefs, Chef de Parties, Commis Chefs and other kitchen personnel</strong>.</p></li><li><p>Prepare staffing plans, duty schedules and production schedules according to business volumes.</p></li><li><p>Train kitchen employees on recipes, cooking techniques, hygiene, safety and brand standards.</p></li><li><p>Evaluate team performance and identify training and development requirements.</p></li><li><p>Maintain a positive, disciplined and collaborative kitchen culture.</p></li><li><p>Coordinate with procurement and suppliers to ensure quality ingredients are sourced at competitive costs.</p></li><li><p>Introduce new culinary ideas and continuous-improvement initiatives while protecting the identity of the restaurant concept.</p></li><li><p>Monitor customer feedback and work with restaurant management to address food-quality concerns.</p></li><li><p>Ensure kitchen operations are prepared for <strong>peak periods, promotions, events and high-volume service</strong>.</p></li><li><p>Maintain accurate kitchen records relating to production, wastage, inventory, food safety and quality control.</p></li><li><p>Ensure all kitchen equipment is properly maintained and report technical issues promptly.</p></li><li><p>Ensure compliance with all company policies, operational procedures and Qatar food-safety regulations.</p></li></ul><br><br><br><p><strong>Desired Candidate Profile</strong></p><p><strong>Education</strong></p><ul><li><p>Diploma/Degree in Culinary Arts, Hospitality Management or a related discipline preferred.</p><br></li></ul><p><strong>Experience</strong></p><ul><li><p><strong>8–12+ years of professional culinary experience</strong>, preferably within premium restaurants, international F&B groups, hotels or franchise restaurant concepts.</p></li><li><p>Proven experience as <strong>Executive Chef / Group Executive Chef / Head Chef / Culinary Manager</strong>.</p></li><li><p>Strong experience managing large, multicultural kitchen teams.</p></li><li><p>Experience in <strong>high-volume restaurant operations</strong> is highly desirable.</p></li><li><p>GCC/Middle East experience preferred.</p></li><li><p>Experience with international brands or franchise concepts will be an advantage.</p></li></ul>

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 Food & Beverages Team Leader is responsible for supervising daily operations within the food and beverage department, ensuring high-quality service and guest satisfaction. This role supports team coordination, staff training, and efficient workflow across dining areas, or event spaces.<br><br>Key Responsibilities<br><br>Oversee and support food & beverage staff during shifts Ensure adherence to health, safety, and hygiene standards Maintain high service quality and guest satisfaction Assist with inventory, ordering, and stock management Train and mentor new team members Handle guest feedback and resolve issues<br><br>Requirements<br><br>Proven experience in food & beverage service Strong leadership and communication skills Ability to work in a fast-paced environment Flexibility to work evenings, weekends, and holidays<br><br>Qualifications<br><br>High school diploma; hospitality training preferred<br><br>2+ years in food & beverage service, with some leadership experience Strong communication and team management skills Knowledge of food safety and hygiene standards Flexible schedule (nights, weekends, holidays)<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 Food & Beverages Team Leader is responsible for supervising daily operations within the food and beverage department, ensuring high-quality service and guest satisfaction. This role supports team coordination, staff training, and efficient workflow across dining areas, or event spaces.<br><br>Key Responsibilities<br><br>Oversee and support food & beverage staff during shifts Ensure adherence to health, safety, and hygiene standards Maintain high service quality and guest satisfaction Assist with inventory, ordering, and stock management Train and mentor new team members Handle guest feedback and resolve issues<br><br>Requirements<br><br>Proven experience in food & beverage service Strong leadership and communication skills Ability to work in a fast-paced environment Flexibility to work evenings, weekends, and holidays<br><br>Qualifications<br><br>High school diploma; hospitality training preferred<br><br>2+ years in food & beverage service, with some leadership experience Strong communication and team management skills Knowledge of food safety and hygiene standards Flexible schedule (nights, weekends, holidays)<br><br>Not the right fit? Set up email alerts as new job postings become available that meet your interest!

<p>Accountable for the quality, consistency and production of the restaurant kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Coordinates menus, purchasing, staffing and food preparation for the property's restaurant. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results.</p><p><strong>Desired Candidate Profile</strong></p><p>High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.<br>OR<br>2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.</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 Food & Beverages Team Leader is responsible for supervising daily operations within the food and beverage department, ensuring high-quality service and guest satisfaction. This role supports team coordination, staff training, and efficient workflow across dining areas, or event spaces.<br><br>Key Responsibilities<br><br>Oversee and support food & beverage staff during shifts Ensure adherence to health, safety, and hygiene standards Maintain high service quality and guest satisfaction Assist with inventory, ordering, and stock management Train and mentor new team members Handle guest feedback and resolve issues<br><br>Requirements<br><br>Proven experience in food & beverage service Strong leadership and communication skills Ability to work in a fast-paced environment Flexibility to work evenings, weekends, and holidays<br><br>Qualifications<br><br>High school diploma; hospitality training preferred<br><br>2+ years in food & beverage service, with some leadership experience Strong communication and team management skills Knowledge of food safety and hygiene standards Flexible schedule (nights, weekends, holidays)<br><br>Not the right fit? Set up email alerts as new job postings become available that meet your interest!

<p>Lead and oversee the daily operations of kitchen outlets, ensuring exceptional food quality, presentation, and consistency. Manage, train, coach, and motivate the culinary team to maintain high performance and service standards. Develop menus, special promotions, and seasonal offerings in collaboration with the Executive Chef. Monitor food costs, labor costs, inventory, and purchasing to achieve budget targets. Ensure compliance with food safety, hygiene, sanitation, and HACCP standards. Maintain consistency in recipes, portion control, and food production standards. Coordinate with other departments to ensure smooth operations and an outstanding guest experience. Assist in recruitment, scheduling, performance management, and succession planning within the kitchen team. Drive continuous improvement, creativity, and innovation in culinary offerings.</p><p><strong>Desired Candidate Profile</strong></p><p>Minimum 4-5 years of culinary leadership experience, preferably in 5-star hotels or upscale restaurants. Strong knowledge of food preparation, menu development, cost control, and food safety standards. Proven ability to lead, train, and develop high-performing kitchen teams. Excellent organizational, communication, and problem-solving skills. Ability to perform in a fast-paced, high-volume environment. Knowledge of HACCP and relevant food safety regulations.</p>

<p>Lead and oversee the daily operations of kitchen outlets, ensuring exceptional food quality, presentation, and consistency. Manage, train, coach, and motivate the culinary team to maintain high performance and service standards. Develop menus, special promotions, and seasonal offerings in collaboration with the Executive Chef. Monitor food costs, labor costs, inventory, and purchasing to achieve budget targets. Ensure compliance with food safety, hygiene, sanitation, and HACCP standards. Maintain consistency in recipes, portion control, and food production standards. Coordinate with other departments to ensure smooth operations and an outstanding guest experience. Assist in recruitment, scheduling, performance management, and succession planning within the kitchen team. Drive continuous improvement, creativity, and innovation in culinary offerings.</p><p><strong>Desired Candidate Profile</strong></p><p>Minimum 4-5 years of culinary leadership experience, preferably in 5-star hotels or upscale restaurants. Strong knowledge of food preparation, menu development, cost control, and food safety standards. Proven ability to lead, train, and develop high-performing kitchen teams. Excellent organizational, communication, and problem-solving skills. Ability to perform in a fast-paced, high-volume environment. Knowledge of HACCP and relevant food safety regulations.</p>

<p>Implement company HSE policies, procedures and safe working practices. Conduct regular workplace/kitchen/site inspections. Identify hazards and carry out Risk Assessments / JSA. Monitor PPE and safe working practices. Ensure fire safety, emergency preparedness and evacuation procedures. Monitor chemical handling, electrical safety, LPG/gas safety, machinery and equipment safety. Investigate accidents, incidents and near misses and recommend corrective actions. Maintain HSE statistics, KPIs and monthly reports. Food Safety &amp; HACCP Implement and monitor HACCP-based food safety procedures. Monitor food receiving, storage, preparation, cooking, cooling and serving. Check temperature control and cold-chain procedures. Ensure proper food hygiene, personal hygiene and sanitation. Monitor cleaning and disinfection programs. Control cross-contamination risks. Maintain food safety records, checklists and inspection reports. Support food safety audits and corrective/preventive actions.</p><p><strong>Desired Candidate Profile</strong></p><p><br></p>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span><u><b>Job Summary</b></u> <br></span><p>The Senior Sous Chef acts as the second-in-command in the kitchen, assisting the Executive Chef and Sous Chef in overseeing all culinary operations. They are responsible for ensuring the smooth and efficient functioning of the kitchen, maintaining high standards of food quality, and adhering to food safety and sanitation protocols. Additionally, Senior Sous Chefs may assist in menu development, recipe creation, and kitchen management tasks such as inventory control and ordering supplies. They also provide leadership and guidance to junior kitchen staff, helping to train and mentor them in culinary techniques and kitchen procedures.</p><br> <br><br><u><b>Job Responsibilities 1</b></u> <br><p>Assist the Executive Chef and Sous Chef in managing all aspects of kitchen operations, including food preparation, cooking, and presentation.</p><br> <p>Oversee the day-to-day activities of the kitchen staff, ensuring smooth workflow and adherence to established recipes and standards.</p><br> <p>Train, mentor, and supervise junior kitchen staff, providing guidance on culinary techniques, safety procedures, and kitchen protocols.</p><br> <p>Monitor food quality and consistency, conducting regular inspections and taste tests to ensure dishes meet the restaurant's standards.</p><br> <p>Assist in menu planning, recipe development, and costing, collaborating with the Executive Chef to create innovative and profitable menu offerings.</p><br> <p>Coordinate kitchen schedules, ensuring adequate staffing levels to meet operational needs while controlling labor costs.</p><br> <p>Maintain cleanliness and organization in the kitchen, adhering to food safety and sanitation guidelines and regulations.</p><br> <p>Assist in inventory management, including stock rotation, ordering supplies, and minimizing waste to control food costs.</p><br> <p>Collaborate with other departments, such as purchasing, stewarding, and service, to ensure seamless operations and guest satisfaction.</p><br> <p>Serve as a role model for the kitchen team, demonstrating professionalism, culinary expertise, and a commitment to excellence in all aspects of food production.</p><br> <br><br><u><b>Job Responsibilities 2</b></u> <br><br><b>Additional Responsibilities 3</b> <br><p><b><span><span><span>OPERATIONS</span></span></span></b></p><br> <p><span><span><span>To always act and perform according to LPM standards.</span></span></span></p><br> <p><span><span><span>To have a thorough knowledge of the menu, wine list, digestive and bar list of LPM.</span></span></span></p><br> <p><span><span><span>To be an active member during service hours on participating in the operations, supporting each section and areas.</span></span></span></p><br> <p><span><span><span>To ensure that all food waste during food preparations are kept to a minimum.</span></span></span></p><br> <p><span><span><span>To work in any section of the kitchen when necessary or as requested by the Executive Chef.</span></span></span></p><br> <p><span><span><span>To ensure that operating and kitchen equipment is maintained to a good standard with minimum breakage.</span></span></span></p><br> <p><span><span><span>To ensure kitchen and food preparation areas are left clean and sanitised when unattended.</span></span></span></p><br> <p><span><span><span>To always ensure an excellent guest experience.</span></span></span></p><br> <p><span><span><span>To successfully follow daily duties and role responsibilities.</span></span></span></p><br> <p><span><span><span>To efficiently handle the POS/Reservation system.</span></span></span></p><br> <p><span><span><span>To ensure team cohesion, help and support to be brought to all team members.</span></span></span></p><br> <p><span><span><span>To respond quickly and positively to changes within your job role, showing flexibility.</span></span></span></p><br> <br><br><u><b>Job Knowledge &amp; Skills</b></u> <br><p>Proficient in a wide range of cooking techniques, cuisines, and food preparation methods to oversee kitchen operations effectively.</p><br> <p> Strong leadership and management skills to supervise kitchen staff, delegate tasks, and maintain a cohesive team environment.</p><br> <p>Excellent organizational skills to prioritize tasks, manage kitchen workflow efficiently, and ensure timely food production.</p><br> <p>Keen attention to detail to maintain high standards of food quality, presentation, and consistency.</p><br> <p>Ability to work well under pressure, adapt to changing priorities, and problem-solve effectively in a fast-paced kitchen environment.</p><br><br><br><u><b>Job Experience</b></u> <br><p>Minimum 8 year(s) working experience, 5 year(s) relevant working experience, 2 year (s) GCC is a plus</p><br><br><br><u><b>Competencies</b></u> <br>Agility<br>AI Fluency<br>Culinary Arts Best Practices L3<br>Leadership<br>Menu Costing L3<br>Nouvelle Cuisine L3<br>Quality<br>Quality Management L3<br>Resilience<br>Restaurant Themes L3<br><br><br><u><b>Education</b></u> <br>Bachelor's Degree in Hospitality or Hotel Management<br>Certificate in Food Technology<br><br><br><br> </div>

Are you passionate about building strong customer relationships and helping food-service businesses grow through tailored commercial and culinary solutions?<br><br>Our client, a global leader within the food-service industry, is looking for a sales executive to join its Customer Development team in Doha. In this highly customer-facing role, you will manage and develop a portfolio of HORECA clients across Qatar, working closely with restaurants, hotels, cafés and catering businesses to understand their needs and identify opportunities for growth. You will act as a trusted commercial advisor, introducing relevant products, developing tailored solutions and helping customers improve their revenue, efficiency and overall offering<br>.<br>This opportunity will challenge you to combine relationship management, consultative selling and commercial decision-making within a fast-paced and competitive food-service market. You will have the autonomy to manage your own customer portfolio, develop new business opportunities and negotiate solutions that create value for both the customer and our client. You will also work closely with customers to expand product listings, increase product consumption and execute key commercial and marketing initiatives. The role offers strong exposure to the wider HORECA market and the opportunity to strengthen your capabilities across customer development, sales analysis, negotiation and business planning. You will join an entrepreneurial and growth-focused environment that encourages ownership, continuous learning and innovative thinkin<br>g.<br>To be considered for this opportunity, you should ha<br>ve:<br>At least two years of outdoor food and beverage sales experience within the HORECA or food-service sector. A minimum of two years’ experience working within the Doha market and an established understanding of the local customer landscape. A background in hospitality management, food technology, nutrition, or hot and cold beverages. Strong communication, presentation and consultative selling skills. A valid Qatar driving lice<br>nce.

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p><strong>Summary</strong></p><br><p>The Junior Sous Chef – 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.</p><br><p><strong>Key Responsibilities</strong></p><br><p><strong>Kitchen Operations</strong></p><br><ul><li><p>Take ownership of the Arabic cuisine section, ensuring smooth day-to-day kitchen operations.</p><br></li><li><p>Prepare and present authentic Arabic dishes in accordance with approved recipes, presentation standards, and portion specifications.</p><br></li><li><p>Ensure all food produced meets company standards for quality, consistency, taste, temperature, and visual presentation.</p><br></li><li><p>Coordinate daily food preparation based on business levels, forecasts, occupancy, and function requirements.</p><br></li><li><p>Prepare daily mise en place to ensure timely and efficient service during all meal periods.</p><br></li><li><p>Maintain full knowledge of Arabic cuisine, including traditional and contemporary cooking methods, regional specialties, spices, ingredients, and presentation styles.</p><br></li><li><p>Assist in developing seasonal menus, buffet offerings, and special promotions featuring Arabic cuisine.</p><br></li><li><p>Ensure all dishes are prepared and served according to standard recipes and portion control guidelines.</p><br></li><li><p>Monitor food quality throughout preparation and service, taking immediate corrective action when required.</p><br></li><li><p>Support banquet, buffet, à la carte, and special event operations as required.</p><br></li></ul><p><strong>Food Safety &amp; Hygiene</strong></p><br><ul><li><p>Ensure strict compliance with HACCP principles, food safety standards, sanitation procedures, and local health regulations.</p><br></li><li><p>Monitor food storage, labeling, stock rotation (FIFO), and temperature control to maintain product quality and safety.</p><br></li><li><p>Conduct daily checks of all kitchen stations to ensure cleanliness, organization, and proper sanitation.</p><br></li><li><p>Maintain the highest standards of personal hygiene and ensure compliance by all team members.</p><br></li><li><p>Report any equipment faults or maintenance issues promptly.</p><br></li></ul><p><strong>Inventory &amp; Cost Control</strong></p><br><ul><li><p>Assist in monitoring food costs, minimizing waste, and maximizing productivity.</p><br></li><li><p>Participate in receiving, inspecting, and storing food deliveries according to company procedures.</p><br></li><li><p>Prepare daily production sheets and assist with inventory counts.</p><br></li><li><p>Ensure proper utilization of ingredients to reduce food waste while maintaining quality standards.</p><br></li><li><p>Support accurate stock control and requisition procedures.</p><br></li></ul><p><strong>Leadership &amp; Team Development</strong></p><br><ul><li><p>Supervise, coach, and support Commis Chefs and Kitchen Assistants within the Arabic kitchen section.</p><br></li><li><p>Provide on-the-job training in Arabic cooking techniques, food presentation, hygiene standards, and kitchen procedures.</p><br></li><li><p>Foster a positive, professional, and collaborative working environment.</p><br></li><li><p>Assist the Sous Chef and Executive Chef in evaluating staff performance and identifying development opportunities.</p><br></li><li><p>Promote teamwork and effective communication across all kitchen sections.</p><br></li></ul><p><strong>Guest Experience</strong></p><br><ul><li><p>Ensure every dish served reflects the highest culinary standards and enhances the guest dining experience.</p><br></li><li><p>Respond promptly and professionally to guest feedback and special dietary requests whenever possible.</p><br></li><li><p>Support continuous improvement initiatives to enhance guest satisfaction and operational excellence.</p><br></li></ul><p><strong>Administration</strong></p><br><ul><li><p>Prepare and maintain required kitchen documentation, including production sheets, temperature logs, cleaning schedules, and inventory records.</p><br></li><li><p>Attend departmental meetings, training sessions, and briefings as required.</p><br></li><li><p>Communicate effectively with the Executive Chef, Sous Chef, and Food &amp; Beverage team regarding operational requirements and service updates.</p><br></li><li><p>Perform any additional duties assigned by management in support of business needs.</p><br></li></ul><p><strong>Leadership Competencies</strong></p><br><ul><li><p>Lead by example through professionalism, integrity, and commitment to excellence.</p><br></li><li><p>Motivate and mentor junior team members to achieve high performance.</p><br></li><li><p>Support recruitment, onboarding, coaching, performance reviews, and disciplinary processes when required.</p><br></li><li><p>Promote an open-door culture that encourages communication, teamwork, and continuous learning.</p><br></li></ul><p><strong>Skills &amp; Competencies</strong></p><br><ul><li><p>Strong knowledge of authentic Arabic cuisine, including Levantine, Gulf, and Middle Eastern cooking techniques.</p><br></li><li><p>Excellent culinary skills with attention to detail and presentation.</p><br></li><li><p>Strong understanding of food safety, HACCP, sanitation, and hygiene practices.</p><br></li><li><p>Ability to manage multiple priorities in a fast-paced hospitality environment.</p><br></li><li><p>Excellent organizational and time management skills.</p><br></li><li><p>Strong leadership, coaching, and communication abilities.</p><br></li><li><p>Ability to work independently and collaboratively within a diverse team.</p><br></li><li><p>Flexible to work shifts, weekends, and public holidays based on operational requirements.</p><br></li></ul><p>Alongside these key competencies, the incumbent of the role will be required to demonstrate the fundamentals of the company’s <strong>Count on Me!</strong> service culture to be responsive, respectful and deliver a great experience.</p><br> </div>

<p> <strong>Job Summary</strong> </p> <p>The <strong>Commis I Butchery</strong> is responsible for preparing, processing, portioning, trimming, and storing all meat, poultry, game, and seafood products in accordance with established recipes, hotel standards, food safety regulations, and production requirements.</p> <p>The Commis I supports the daily operations of the butchery section by ensuring consistent product quality, proper yield, hygiene, and efficient preparation for all hotel food outlets, including restaurants, banquets, room service, specialty dining, and the team member cafeteria.</p> <p>The role requires strong knife skills, attention to detail, strict adherence to food safety standards, and a commitment to minimizing waste while delivering premium-quality products.</p> <p> <strong>Key Responsibilities</strong> </p> <p> <strong>Butchery Preparation &amp; Production</strong> </p> <ul> <li> <p>Prepare daily mise en place for the butchery section according to production schedules.</p> </li> <li> <p>Receive, inspect, trim, clean, debone, portion, and prepare meat, poultry, and seafood according to hotel specifications.</p> </li> <li> <p>Perform basic fabrication of beef, lamb, veal, poultry, and seafood under the supervision of senior chefs.</p> </li> <li> <p>Prepare steaks, chops, fillets, minced meat, burger patties, kebabs, roulades, and other value-added products as required.</p> </li> <li> <p>Ensure all products are correctly labeled, dated, vacuum packed (where applicable), and stored according to hotel procedures.</p> </li> <li> <p>Prepare products for la carte restaurants, banquets, room service, specialty outlets, and staff dining.</p> </li> <li> <p>Assist in marinating, seasoning, and preparing meat products according to standardized recipes.</p> </li> <li> <p>Ensure consistency in portion sizes to maintain food cost and quality standards.</p> </li> </ul> <p> <strong>Food Quality &amp; Food Safety</strong> </p> <ul> <li> <p>Maintain the highest standards of hygiene in accordance with HACCP principles and local food safety regulations.</p> </li> <li> <p>Follow strict temperature control procedures during receiving, preparation, storage, and transportation of raw products.</p> </li> <li> <p>Ensure proper separation of raw and cooked foods to prevent cross-contamination.</p> </li> <li> <p>Maintain a clean and sanitized work area following the "Clean as You Go" policy.</p> </li> <li> <p>Properly clean, sanitize, and maintain all butchery equipment, including knives, meat slicers, grinders, bandsaws, vacuum pack machines, and cutting boards.</p> </li> <li> <p>Report equipment faults immediately to the Chef de Partie or Engineering department.</p> </li> </ul> <p> <strong>Inventory &amp; Cost Control</strong> </p> <ul> <li> <p>Assist in receiving meat, poultry, seafood, and frozen products, ensuring quality and purchasing specifications are met.</p> </li> <li> <p>Check product freshness, temperature, appearance, and expiry dates upon delivery.</p> </li> <li> <p>Follow FIFO (First In, First Out) and proper stock rotation procedures.</p> </li> <li> <p>Monitor inventory levels and communicate shortages to the Chef de Partie.</p> </li> <li> <p>Maximize product yield through proper trimming and portioning techniques.</p> </li> <li> <p>Minimize waste by utilizing trim and secondary cuts appropriately while maintaining quality standards.</p> </li> </ul> <p> <strong>Teamwork &amp; Operational Support</strong> </p> <ul> <li> <p>Support all kitchen outlets by ensuring timely preparation and distribution of butchery products.</p> </li> <li> <p>Assist other kitchen sections whenever operationally required.</p> </li> <li> <p>Work closely with purchasing, receiving, stores, and production kitchens to ensure smooth operations.</p> </li> <li> <p>Maintain professional communication and teamwork within the culinary department.</p> </li> <li> <p>Attend departmental training sessions and continuously improve butchery skills and product knowledge.</p> </li> </ul> <p> <strong>Health, Safety &amp; Compliance</strong> </p> <ul> <li> <p>Comply with hotel policies, grooming standards, and occupational health and safety procedures.</p> </li> <li> <p>Handle knives and butchery equipment safely and responsibly.</p> </li> <li> <p>Wear appropriate PPE, including cut-resistant gloves, protective aprons, and safety footwear where required.</p> </li> <li> <p>Follow all food traceability and product labeling procedures.</p> </li> <li> <p>Report any food safety concerns, damaged products, or quality issues immediately.</p> </li> </ul> ","experience_needed":"<p> <strong>Qualifications &amp; Experience</strong> </p> <p> <strong>Education</strong> </p> <ul> <li> <p>Culinary diploma, food production certificate, or equivalent vocational qualification preferred.</p> </li> </ul> <p> <strong>Experience</strong> </p> <ul> <li> <p>Minimum <strong>2 years' experience</strong> in a professional hotel, resort, large restaurant, central kitchen, or commercial butchery.</p> </li> <li> <p>Previous experience in luxury hospitality is preferred.</p> </li> </ul> <p> <strong>Technical Knowledge</strong> </p> <ul> <li> <p>Good knowledge of meat fabrication, trimming, deboning, and portion control.</p> </li> <li> <p>Understanding of different meat cuts, poultry, seafood, and product specifications.</p> </li> <li> <p>Competency in knife handling and butchery equipment operation.</p> </li> <li> <p>Knowledge of HACCP, food hygiene, sanitation, and safe food handling practices.</p> </li> <li> <p>Understanding of yield management, stock rotation, and food cost control.</p> </li> <li> <p>Ability to work efficiently under pressure while maintaining quality standards.</p> </li> </ul> <p> <strong>Competencies &amp; Personal Attributes</strong> </p> <ul> <li> <p>Strong knife skills and attention to detail.</p> </li> <li> <p>Passion for quality food preparation and craftsmanship.</p> </li> <li> <p>Good organizational and time-management skills.</p> </li> <li> <p>Ability to work accurately in a fast-paced environment.</p> </li> <li> <p>Strong teamwork and communication skills.</p> </li> <li> <p>Positive attitude and willingness to learn.</p> </li> <li> <p>Reliable, punctual, and professional.</p> </li> <li> <p>Ability to work flexible shifts, including weekends and public holidays.</p> </li> <li> <p>Physically fit and capable of lifting meat cartons and standing for extended periods in a refrigerated work environment.</p> </li> </ul><br>