School agent Jobs in Qatar 2026 | Latest Tanqeeb Jobs

Full Time LinkedIn

Aircraft Mechanic A&P

On-site - Qatar - Doha 18 August 2026

Administration

Position Summary: Maintain launch/recover UC-35 Cessna Citation aircraft. Troubleshoot malfunctions in aircraft structure, landing gear, flight surfaces and controls, anti-icing, pneudraulic, engines, auxiliary power unit, and ventilation and heating systems. Principal Accountabilities: Operationally checks repaired or modified systems for proper operation. Performs quality maintenance on assigned aircraft in accordance with federal aviation regulations, original equipment manufacturers, or military technical orders as specified in the statement of work instructions. Repair and replace aircraft structures, such as wings and fuselage, and functional components including rigging, surface controls, and plumbing and hydraulic units, using hand tools, power tools, machines, and associated equipment. Read and interpret manufacturers' and maintenance manuals, service bulletins, and other specifications to determine feasibility and method of repairing or replacing malfunctioning or damaged components. Examine engines for oil leaks, and listens to operating engine to detect and diagnose malfunctions. Inspect turbine blades to detect cracks or breaks. Test engine operation, using troubleshooting procedures and diagnostic test equipment, to identify source of malfunction. Replace or repair worn or damaged components using hand tools, gauges, and test equipment. Remove and install engine from aircraft. Disassemble and inspect parts for wear, warping, or other defects. Repair or replace defective engine parts and reassembles and installs engine in aircraft. Perform miscellaneous duties to service aircraft, including flushing crankcase, cleaning screens, greasing moving parts, and checking brakes. May service engines and airframe components at line station making repairs, short of overhaul, required to keep aircraft in safe operating condition. May specialize in work, repair and modification of structural, precision, and functional spare parts and assemblies. May specialize in engine repair. Perform other qualified duties as assigned. Knowledge & Skills Knowledge of aircraft sub-systems, including maintenance parameter, systems operation, limitations, and technical orders. Ability to become qualified and perform engine runs for the aircraft type they are assigned to support. Ability to read, write, and interpret technical duties is required. Ability to communicate effectively with all levels of employees throughout the organization. Proven track record demonstrating adaptability to change and the ability to respond to challenges in a changing environment. Minimum Qualifications: Valid FAA A&P Certificate Required. All mechanics assigned to perform maintenance on FAA certified aircraft must meet FAA requirements. Recent full-time experience in aviation maintenance with the assigned aircraft during the past 12 months. Three (3) or more years’ aircraft mechanic experience as an aircraft mechanic on assigned aircraft required, five (5) years preferred. Six (6) months of flight line and overhaul & inspection experience Completion of formal maintenance training on assigned aircraft is desired. Qualified by the appropriate USG armed forces aircraft mechanic maintenance course or civilian equivalent training. High school diploma or equivalent. Tools are provided by Amentum. Security Clearance Requirements: Must be able to obtain and maintain a US Govt DoW Secret Security Clearance. Must be able to obtain and maintain facility credentials and authorization. US Citizenship is Required to hold a US Govt Secret Clearance, and facility credentials and authorization to work at this facility. Physical Requirements/Working Environment Must be able to walk and stand on level and/or inclined surfaces for extended periods throughout the day. Must be able to climb stairs, ramps, ladders and work stands. Must be able to crouch, crawl, grasp or handle objects, use finger dexterity, bend elbow/knee and reach above/below shoulders. May be required to carry, push or pull up to and may exceed 50 pounds. May be required to lift up to 50 pounds to height of four feet and be required to lift up to 35 pounds to height of 7 feet. May be required to see aircraft in flight, read dials/gauges, identify small objects and hand tools. Must be able to type using a standard keyboard to communicate through e-mail and various software applications. Must be able to see imperfections, micrometer readings and other small scales. Must be able to read and interpret newspaper and typewritten print. Must be able to communicate by voice and detect sounds by ear over telephone. Must be able to distinguish color and judge three dimensional depths. May be required to operate power vehicles, machinery, hand tools, ground support equipment, fork lift, APU, etc. Must have minimum 20/100 near and far vision, correctable to 20/20. Must be capable of living and working in a potentially hostile environment for an extended period. May be required to respond to a wide variety of operational circumstances, including extreme weather conditions and rudimentary infrastructure. May be exposed to extreme noise from turbine and jet engine aircraft. May be exposed to fumes or airborne particles. May be exposed to electrical shock hazards or work near moving mechanical parts, vehicles, or aircraft. Must be able to travel internationally to and between remote locations in austere and/or hostile environments. #uc35qatar #srv #cessnacitation

Full Time LinkedIn

Chef De Cuisine

On-site - Qatar - Doha 17 August 2026

Other

Additional Information Job Number 26101742 Job Category Food and Beverage & Culinary Location West Bay, Zone 61, Doha, Qatar, Qatar,VIEW ON MAP Schedule Full Time Located Remotely? N Position Type Management Job Summary 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. CANDIDATE PROFILE Education And Experience High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. OR 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. CORE WORK ACTIVITIES Ensuring Culinary Standards And Responsibilities Are Met For Restaurant Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for restaurant. Supervises restaurant kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. Maintains food preparation handling and correct storage standards. Recognizes superior quality products, presentations and flavor. Plans and manages food quantities and plating requirements for the restaurant. Communications production needs to key personnel. Assists in developing daily and seasonal menu items for the restaurant. Ensures compliance with all applicable laws and regulations regulations. Follows proper handling and right temperature of all food products. Estimates daily restaurant production needs. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Checks the quality of raw and cooked food products to ensure that standards are met. Determines how food should be presented and creates decorative food displays. Leading Kitchen Team Supervises and coordinates activities of cooks and workers engaged in food preparation. Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. Leads shift teams while personally preparing food items and executing requests based on required specifications. Supervises and manages restaurant kitchen employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees' absence. Encourages and builds mutual trust, respect, and cooperation among team members. Serving as a role model to demonstrate appropriate behaviors. Ensuring and maintaining the productivity level of employees. Ensures employees are cross-trained to support successful daily operations. Ensures employees understand expectations and parameters. Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. Establishing and Maintaining Restaurant Kitchen Goals Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc. Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work. Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals. Effectively investigates, reports and follows-up on employee accidents. Knows and implements company safety standards. Ensuring Exceptional Customer Service Provides services that are above and beyond for customer satisfaction and retention. Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Sets a positive example for guest relations. Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement. Empowers employees to provide excellent customer service. Handles guest problems and complaints. Interacts with guests to obtain feedback on product quality and service levels. Managing and Conducting Human Resource Activities Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes. Manages employee progressive discipline procedures. Participates in the employee performance appraisal process, providing feedback as needed. Uses all available on the job training tools for employees. Assists as needed in the interviewing and hiring of employee team members with appropriate skills. Additional Responsibilities Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. Analyzes information and evaluating results to choose the best solution and solve problems. Attends and participates in all pertinent meetings. 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.

Full Time LinkedIn

Chef De Cuisine

On-site - Qatar - Doha 17 August 2026

Other

Additional Information Job Number 26101742 Job Category Food and Beverage & Culinary Location West Bay, Zone 61, Doha, Qatar, Qatar,VIEW ON MAP Schedule Full Time Located Remotely? N Position Type Management Job Summary 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. CANDIDATE PROFILE Education And Experience High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. OR 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. CORE WORK ACTIVITIES Ensuring Culinary Standards And Responsibilities Are Met For Restaurant Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for restaurant. Supervises restaurant kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. Maintains food preparation handling and correct storage standards. Recognizes superior quality products, presentations and flavor. Plans and manages food quantities and plating requirements for the restaurant. Communications production needs to key personnel. Assists in developing daily and seasonal menu items for the restaurant. Ensures compliance with all applicable laws and regulations regulations. Follows proper handling and right temperature of all food products. Estimates daily restaurant production needs. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Checks the quality of raw and cooked food products to ensure that standards are met. Determines how food should be presented and creates decorative food displays. Leading Kitchen Team Supervises and coordinates activities of cooks and workers engaged in food preparation. Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. Leads shift teams while personally preparing food items and executing requests based on required specifications. Supervises and manages restaurant kitchen employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees' absence. Encourages and builds mutual trust, respect, and cooperation among team members. Serving as a role model to demonstrate appropriate behaviors. Ensuring and maintaining the productivity level of employees. Ensures employees are cross-trained to support successful daily operations. Ensures employees understand expectations and parameters. Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. Establishing and Maintaining Restaurant Kitchen Goals Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc. Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work. Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals. Effectively investigates, reports and follows-up on employee accidents. Knows and implements company safety standards. Ensuring Exceptional Customer Service Provides services that are above and beyond for customer satisfaction and retention. Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Sets a positive example for guest relations. Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement. Empowers employees to provide excellent customer service. Handles guest problems and complaints. Interacts with guests to obtain feedback on product quality and service levels. Managing and Conducting Human Resource Activities Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes. Manages employee progressive discipline procedures. Participates in the employee performance appraisal process, providing feedback as needed. Uses all available on the job training tools for employees. Assists as needed in the interviewing and hiring of employee team members with appropriate skills. Additional Responsibilities Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. Analyzes information and evaluating results to choose the best solution and solve problems. Attends and participates in all pertinent meetings. 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.

Full Time LinkedIn

Chef De Cuisine

On-site - Qatar - Doha 17 August 2026

Other

Additional Information Job Number 26101742 Job Category Food and Beverage & Culinary Location West Bay, Zone 61, Doha, Qatar, Qatar,VIEW ON MAP Schedule Full Time Located Remotely? N Position Type Management Job Summary 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. CANDIDATE PROFILE Education And Experience High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. OR 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. CORE WORK ACTIVITIES Ensuring Culinary Standards And Responsibilities Are Met For Restaurant Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for restaurant. Supervises restaurant kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. Maintains food preparation handling and correct storage standards. Recognizes superior quality products, presentations and flavor. Plans and manages food quantities and plating requirements for the restaurant. Communications production needs to key personnel. Assists in developing daily and seasonal menu items for the restaurant. Ensures compliance with all applicable laws and regulations regulations. Follows proper handling and right temperature of all food products. Estimates daily restaurant production needs. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Checks the quality of raw and cooked food products to ensure that standards are met. Determines how food should be presented and creates decorative food displays. Leading Kitchen Team Supervises and coordinates activities of cooks and workers engaged in food preparation. Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. Leads shift teams while personally preparing food items and executing requests based on required specifications. Supervises and manages restaurant kitchen employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees' absence. Encourages and builds mutual trust, respect, and cooperation among team members. Serving as a role model to demonstrate appropriate behaviors. Ensuring and maintaining the productivity level of employees. Ensures employees are cross-trained to support successful daily operations. Ensures employees understand expectations and parameters. Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. Establishing and Maintaining Restaurant Kitchen Goals Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc. Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work. Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals. Effectively investigates, reports and follows-up on employee accidents. Knows and implements company safety standards. Ensuring Exceptional Customer Service Provides services that are above and beyond for customer satisfaction and retention. Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Sets a positive example for guest relations. Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement. Empowers employees to provide excellent customer service. Handles guest problems and complaints. Interacts with guests to obtain feedback on product quality and service levels. Managing and Conducting Human Resource Activities Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes. Manages employee progressive discipline procedures. Participates in the employee performance appraisal process, providing feedback as needed. Uses all available on the job training tools for employees. Assists as needed in the interviewing and hiring of employee team members with appropriate skills. Additional Responsibilities Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. Analyzes information and evaluating results to choose the best solution and solve problems. Attends and participates in all pertinent meetings. 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.

Full Time LinkedIn

Chef De Cuisine

On-site - Qatar - Doha 17 August 2026

Other

Additional Information Job Number 26101742 Job Category Food and Beverage & Culinary Location West Bay, Zone 61, Doha, Qatar, Qatar,VIEW ON MAP Schedule Full Time Located Remotely? N Position Type Management Job Summary 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. CANDIDATE PROFILE Education And Experience High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. OR 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. CORE WORK ACTIVITIES Ensuring Culinary Standards And Responsibilities Are Met For Restaurant Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for restaurant. Supervises restaurant kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. Maintains food preparation handling and correct storage standards. Recognizes superior quality products, presentations and flavor. Plans and manages food quantities and plating requirements for the restaurant. Communications production needs to key personnel. Assists in developing daily and seasonal menu items for the restaurant. Ensures compliance with all applicable laws and regulations regulations. Follows proper handling and right temperature of all food products. Estimates daily restaurant production needs. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Checks the quality of raw and cooked food products to ensure that standards are met. Determines how food should be presented and creates decorative food displays. Leading Kitchen Team Supervises and coordinates activities of cooks and workers engaged in food preparation. Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. Leads shift teams while personally preparing food items and executing requests based on required specifications. Supervises and manages restaurant kitchen employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees' absence. Encourages and builds mutual trust, respect, and cooperation among team members. Serving as a role model to demonstrate appropriate behaviors. Ensuring and maintaining the productivity level of employees. Ensures employees are cross-trained to support successful daily operations. Ensures employees understand expectations and parameters. Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. Establishing and Maintaining Restaurant Kitchen Goals Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc. Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work. Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals. Effectively investigates, reports and follows-up on employee accidents. Knows and implements company safety standards. Ensuring Exceptional Customer Service Provides services that are above and beyond for customer satisfaction and retention. Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Sets a positive example for guest relations. Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement. Empowers employees to provide excellent customer service. Handles guest problems and complaints. Interacts with guests to obtain feedback on product quality and service levels. Managing and Conducting Human Resource Activities Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes. Manages employee progressive discipline procedures. Participates in the employee performance appraisal process, providing feedback as needed. Uses all available on the job training tools for employees. Assists as needed in the interviewing and hiring of employee team members with appropriate skills. Additional Responsibilities Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. Analyzes information and evaluating results to choose the best solution and solve problems. Attends and participates in all pertinent meetings. 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.

Full Time LinkedIn

Chef De Cuisine

On-site - Qatar - Doha 17 August 2026

Other

Additional Information Job Number 26101742 Job Category Food and Beverage & Culinary Location West Bay, Zone 61, Doha, Qatar, Qatar,VIEW ON MAP Schedule Full Time Located Remotely? N Position Type Management Job Summary 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. CANDIDATE PROFILE Education And Experience High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. OR 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. CORE WORK ACTIVITIES Ensuring Culinary Standards And Responsibilities Are Met For Restaurant Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for restaurant. Supervises restaurant kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. Maintains food preparation handling and correct storage standards. Recognizes superior quality products, presentations and flavor. Plans and manages food quantities and plating requirements for the restaurant. Communications production needs to key personnel. Assists in developing daily and seasonal menu items for the restaurant. Ensures compliance with all applicable laws and regulations regulations. Follows proper handling and right temperature of all food products. Estimates daily restaurant production needs. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Checks the quality of raw and cooked food products to ensure that standards are met. Determines how food should be presented and creates decorative food displays. Leading Kitchen Team Supervises and coordinates activities of cooks and workers engaged in food preparation. Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. Leads shift teams while personally preparing food items and executing requests based on required specifications. Supervises and manages restaurant kitchen employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees' absence. Encourages and builds mutual trust, respect, and cooperation among team members. Serving as a role model to demonstrate appropriate behaviors. Ensuring and maintaining the productivity level of employees. Ensures employees are cross-trained to support successful daily operations. Ensures employees understand expectations and parameters. Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. Establishing and Maintaining Restaurant Kitchen Goals Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc. Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work. Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals. Effectively investigates, reports and follows-up on employee accidents. Knows and implements company safety standards. Ensuring Exceptional Customer Service Provides services that are above and beyond for customer satisfaction and retention. Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Sets a positive example for guest relations. Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement. Empowers employees to provide excellent customer service. Handles guest problems and complaints. Interacts with guests to obtain feedback on product quality and service levels. Managing and Conducting Human Resource Activities Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes. Manages employee progressive discipline procedures. Participates in the employee performance appraisal process, providing feedback as needed. Uses all available on the job training tools for employees. Assists as needed in the interviewing and hiring of employee team members with appropriate skills. Additional Responsibilities Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. Analyzes information and evaluating results to choose the best solution and solve problems. Attends and participates in all pertinent meetings. 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.

Full Time LinkedIn

F&B Service Expert

On-site - Qatar - Doha 17 August 2026

On-site - Qatar - Doha 17 August 2026

Administration

<div>Job Description</div> We are seeking a professional and customer-focused Waiter /Waitress to join our team at a Swissotel Corniche Park Towers in Doha, Qatar. As a Waiter / Waitress, you will play a crucial role in ensuring our guests have an exceptional dining experience <ul> <li>Provide courteous, efficient, and professional service to guests</li> <li>Take food and beverage orders accurately, ensuring attention to detail</li> <li>Prepare trays or carts with ordered items, including appropriate cutlery, condiments, and accompaniments</li> <li>Deliver orders promptly and professionally</li> <li>Present bills and process payments efficiently</li> <li>Maintain a thorough knowledge of menu items, daily specials, and beverage options</li> <li>Offer menu recommendations and upsell when appropriate</li> <li>Ensure cleanliness everywhere </li> <li>Handle guest inquiries and complaints with a friendly and solution-oriented approach</li> <li>Collaborate with kitchen staff to ensure order accuracy and quality</li> <li>Adhere to food safety standards and hotel policies at all times</li> <li>Assist with inventory management and stock rotation</li> <li>Participate in regular training sessions to enhance skills and knowledge</li> <li>Adapt flexibly to changing schedules and additional tasks as assigned</li> </ul> <div>Qualifications</div> <ul> <li>High school diploma or equivalent; diploma or degree in hospitality is preferred</li> <li>Food safety certification (required)</li> <li>Previous experience as a Waiter / Waitress in a 4-5 star hotel is preferred, but entry-level candidates with a strong customer service background will be considered</li> <li>Excellent knowledge of food and beverage items, including wine and cocktails</li> <li>Strong understanding of dietary restrictions and food allergies</li> <li>Exceptional customer service skills with a friendly and professional demeanor</li> <li>Ability to work efficiently in a fast-paced environment while maintaining attention to detail</li> <li>Excellent communication skills in English; additional languages are a plus</li> <li>Basic math skills for handling bills and payments</li> <li>Physical stamina to carry trays and stand for extended periods</li> <li>Flexibility to work various shifts, including nights, weekends, and holidays</li> <li>Proficiency in using point-of-sale systems and hotel management software</li> <li>Neat and professional appearance</li> <li>Team-oriented mindset with the ability to work collaboratively with other departments</li> <li>Ability to maintain composure and provide quality service in high-pressure situations</li> </ul> <div>Additional Information</div> customer related experience an asset Ability to work well under pressure in a fast paced environment Excellent communication skills and a professional presentation Ability to work cohesively with fellow colleagues as part of a team Your team and working environment: In 1-2 sentences, introduce the team, property or office environment in a way that reflects the culture Note: Customization may be included for any specific local or legislative requirements, such as work permits Our commitment to Diversity & Inclusion: We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.

<div>وصف الوظيفة</div> نحن نبحث عن نادل/نادلة محترف ومتركّز على العميل للانضمام إلى فريقنا في Swissotel Corniche Park Towers في الدوحة، قطر. كـ نادل/نادلة، ستؤدي دوراً حاسماً في ضمان تجربة طعام استثنائية لضيوفنا <ul> <li>تقديم خدمة مهذبة، فعّالة، ومهنية للنزلاء</li> <li>تسجيل طلبات الطعام والشراب بدقة، مع الانتباه للتفاصيل</li> <li>إعداد الصواني أو العربات بالبضائع المطلوبة، بما في ذلك الأواني المناسبة والبهارات والملحقات</li> <li>تسليم الطلبات بسرعة وبشكل مهني</li> <li>عرض الفواتير ومعالجة المدفوعات بكفاءة</li> <li>الحفاظ على معرفة تامة بم items القائمة اليومية، والعروض الخاصة، وخيارات المشروبات</li> <li>اقتراح توصيات القائمة وزيادة المبيعات عند اللزوم</li> <li>ضمان النظافة في كل مكان</li> <li>التعامل مع استفسارات وشكاوى الضيوف بأسلوب ودي وموجه نحو الحلول</li> <li>التعاون مع طاقم المطبخ لضمان دقة الطلب وجودته</li> <li>الالتزام بمعايير سلامة الغذاء وسياسات الفندق في جميع الأوقات</li> <li>المساعدة في إدارة المخزون وتدوير المخزون</li> <li>المشاركة في جلسات تدريب منتظمة لتعزيز المهارات والمعرفة</li> <li>التكيف بشكل مرن مع جداول العمل المتغيرة والمهام الإضافية كما هو مكلف</li> </ul> <div>المؤهلات</div> <ul> <li>شهادة الثانوية أو ما يعادلها؛ يفضل وجود دبلوم أو درجة في الضيافة</li> <li>شهادة سلامة الغذاء (المطلوبة)</li> <li>خبرة سابقة كنادل/نادلة في فندق 4-5 نجوم مفضل، لكن سيتم النظر في المرشحين المبتدئين الذين لديهم خلفية خدمة عملاء قوية</li> <li>معرفة ممتازة بعناصر الطعام والشراب، بما في ذلك النبيذ والكوكتيلات</li> <li>فهم قوي للقيود الغذائية والحساسية تجاه الطعام</li> <li>مهارات خدمة عملاء استثنائية بروح ودودة ومهنية</li> <li>القدرة على العمل بكفاءة في بيئة سريعة الإيقاع مع الحفاظ على الانتباه للتفاصيل</li> <li>أفضل مهارات التواصل باللغة الإنجليزية؛ تعدد اللغات ميزة إضافية</li> <li>مهارات الرياضيات الأساسية لمعالجة الفواتير والمدفوعات</li> <li>القدرة البدنية لحمل الصواني والوقوف لفترات طويلة</li> <li>المرونة في العمل ضمن مناورات مختلفة، بما في ذلك ليالٍ وعطلات ونهايات أسبوع</li> <li>إتقان استخدام أنظمة نقاط البيع وبرامج إدارة الفندق</li> <li>مظهر أنيق ومهني</li> <li>عقلية فريق والتعاون مع الأقسام الأخرى</li> <li>القدرة على الحفاظ على الهدوء وتقديم خدمة عالية الجودة في مواقف الضغط العالي</li> </ul> <div>معلومات إضافية</div> خبرة في التعامل مع العملاء ميزة القدرة على العمل تحت الضغط في بيئة سريعة الوتيرة مهارات تواصل ممتازة وتقديم مهني القدرة على العمل بشكل متكامل مع الزملاء كفريق واحد بيئة فريقك والعمل: في جملتين إلى ثلاث، قدّم الفريق أو البيئة العقارية بطريقة تعكس الثقافة ملاحظة: قد يكون هناك تخصيص لأي متطلبات محلية أو تشريعية محددة، مثل تصاريح العمل بالنسبة لالتزامنا بالتنوع والشمول: نحن شركة شاملة وطموحنا هو جذب وتوظيف وتطوير مواهب متنوعة.

Full Time LinkedIn

Chef De Cuisine

On-site - Qatar - Doha 16 August 2026

Other

Additional Information Job Number 26101742 Job Category Food and Beverage & Culinary Location West Bay, Zone 61, Doha, Qatar, Qatar,VIEW ON MAP Schedule Full Time Located Remotely? N Position Type Management Job Summary 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. CANDIDATE PROFILE Education And Experience High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. OR 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. CORE WORK ACTIVITIES Ensuring Culinary Standards And Responsibilities Are Met For Restaurant Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for restaurant. Supervises restaurant kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. Maintains food preparation handling and correct storage standards. Recognizes superior quality products, presentations and flavor. Plans and manages food quantities and plating requirements for the restaurant. Communications production needs to key personnel. Assists in developing daily and seasonal menu items for the restaurant. Ensures compliance with all applicable laws and regulations regulations. Follows proper handling and right temperature of all food products. Estimates daily restaurant production needs. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Checks the quality of raw and cooked food products to ensure that standards are met. Determines how food should be presented and creates decorative food displays. Leading Kitchen Team Supervises and coordinates activities of cooks and workers engaged in food preparation. Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. Leads shift teams while personally preparing food items and executing requests based on required specifications. Supervises and manages restaurant kitchen employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees' absence. Encourages and builds mutual trust, respect, and cooperation among team members. Serving as a role model to demonstrate appropriate behaviors. Ensuring and maintaining the productivity level of employees. Ensures employees are cross-trained to support successful daily operations. Ensures employees understand expectations and parameters. Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. Establishing and Maintaining Restaurant Kitchen Goals Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc. Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work. Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals. Effectively investigates, reports and follows-up on employee accidents. Knows and implements company safety standards. Ensuring Exceptional Customer Service Provides services that are above and beyond for customer satisfaction and retention. Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Sets a positive example for guest relations. Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement. Empowers employees to provide excellent customer service. Handles guest problems and complaints. Interacts with guests to obtain feedback on product quality and service levels. Managing and Conducting Human Resource Activities Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes. Manages employee progressive discipline procedures. Participates in the employee performance appraisal process, providing feedback as needed. Uses all available on the job training tools for employees. Assists as needed in the interviewing and hiring of employee team members with appropriate skills. Additional Responsibilities Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. Analyzes information and evaluating results to choose the best solution and solve problems. Attends and participates in all pertinent meetings. 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.

Full Time LinkedIn

Chef De Cuisine

On-site - Qatar - Doha 16 August 2026

Other

Additional Information Job Number 26101742 Job Category Food and Beverage & Culinary Location West Bay, Zone 61, Doha, Qatar, Qatar,VIEW ON MAP Schedule Full Time Located Remotely? N Position Type Management Job Summary 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. CANDIDATE PROFILE Education And Experience High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. OR 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. CORE WORK ACTIVITIES Ensuring Culinary Standards And Responsibilities Are Met For Restaurant Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for restaurant. Supervises restaurant kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. Maintains food preparation handling and correct storage standards. Recognizes superior quality products, presentations and flavor. Plans and manages food quantities and plating requirements for the restaurant. Communications production needs to key personnel. Assists in developing daily and seasonal menu items for the restaurant. Ensures compliance with all applicable laws and regulations regulations. Follows proper handling and right temperature of all food products. Estimates daily restaurant production needs. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Checks the quality of raw and cooked food products to ensure that standards are met. Determines how food should be presented and creates decorative food displays. Leading Kitchen Team Supervises and coordinates activities of cooks and workers engaged in food preparation. Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. Leads shift teams while personally preparing food items and executing requests based on required specifications. Supervises and manages restaurant kitchen employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees' absence. Encourages and builds mutual trust, respect, and cooperation among team members. Serving as a role model to demonstrate appropriate behaviors. Ensuring and maintaining the productivity level of employees. Ensures employees are cross-trained to support successful daily operations. Ensures employees understand expectations and parameters. Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. Establishing and Maintaining Restaurant Kitchen Goals Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc. Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work. Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals. Effectively investigates, reports and follows-up on employee accidents. Knows and implements company safety standards. Ensuring Exceptional Customer Service Provides services that are above and beyond for customer satisfaction and retention. Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Sets a positive example for guest relations. Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement. Empowers employees to provide excellent customer service. Handles guest problems and complaints. Interacts with guests to obtain feedback on product quality and service levels. Managing and Conducting Human Resource Activities Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes. Manages employee progressive discipline procedures. Participates in the employee performance appraisal process, providing feedback as needed. Uses all available on the job training tools for employees. Assists as needed in the interviewing and hiring of employee team members with appropriate skills. Additional Responsibilities Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. Analyzes information and evaluating results to choose the best solution and solve problems. Attends and participates in all pertinent meetings. 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.

Full Time LinkedIn

Chef De Cuisine

On-site - Qatar - Doha 16 August 2026

Other

Additional Information Job Number 26101742 Job Category Food and Beverage & Culinary Location West Bay, Zone 61, Doha, Qatar, Qatar,VIEW ON MAP Schedule Full Time Located Remotely? N Position Type Management Job Summary 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. CANDIDATE PROFILE Education And Experience High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. OR 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. CORE WORK ACTIVITIES Ensuring Culinary Standards And Responsibilities Are Met For Restaurant Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for restaurant. Supervises restaurant kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. Maintains food preparation handling and correct storage standards. Recognizes superior quality products, presentations and flavor. Plans and manages food quantities and plating requirements for the restaurant. Communications production needs to key personnel. Assists in developing daily and seasonal menu items for the restaurant. Ensures compliance with all applicable laws and regulations regulations. Follows proper handling and right temperature of all food products. Estimates daily restaurant production needs. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Checks the quality of raw and cooked food products to ensure that standards are met. Determines how food should be presented and creates decorative food displays. Leading Kitchen Team Supervises and coordinates activities of cooks and workers engaged in food preparation. Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. Leads shift teams while personally preparing food items and executing requests based on required specifications. Supervises and manages restaurant kitchen employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees' absence. Encourages and builds mutual trust, respect, and cooperation among team members. Serving as a role model to demonstrate appropriate behaviors. Ensuring and maintaining the productivity level of employees. Ensures employees are cross-trained to support successful daily operations. Ensures employees understand expectations and parameters. Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. Establishing and Maintaining Restaurant Kitchen Goals Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc. Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work. Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals. Effectively investigates, reports and follows-up on employee accidents. Knows and implements company safety standards. Ensuring Exceptional Customer Service Provides services that are above and beyond for customer satisfaction and retention. Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Sets a positive example for guest relations. Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement. Empowers employees to provide excellent customer service. Handles guest problems and complaints. Interacts with guests to obtain feedback on product quality and service levels. Managing and Conducting Human Resource Activities Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes. Manages employee progressive discipline procedures. Participates in the employee performance appraisal process, providing feedback as needed. Uses all available on the job training tools for employees. Assists as needed in the interviewing and hiring of employee team members with appropriate skills. Additional Responsibilities Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. Analyzes information and evaluating results to choose the best solution and solve problems. Attends and participates in all pertinent meetings. 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.

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