Seafood Chef Jobs in Qatar

Job Location:<br><br>Banana Island Resort Doha By Anantara<br><br>Overview<br><br>Minor Hotels is an international hotel owner, operator and investor, currently with a diverse portfolio of over 530 properties designed intelligently to appeal to a variety of travellers, serving new passions as well as personal needs. Through our Anantara, Avani, Elewana, Oaks, NH Hotels, NH Collection, nhow and TIVOLI properties, Minor Hotels operates in 50+ countries across Asia Pacific, the Middle East, Africa, the Indian Ocean, Europe and South America.<br><br>As Demi Chef you will help the Executive Chef to prepare appetizers, as well as meat and vegetables for entrees. You further will help with the proper presentation of food, and ensure that that each customer is served the highest quality food in a timely manner. As Demi Chef you will participate in selecting and training new members of the kitchen team. They must follow and enforce health and safety standards in the kitchen. They should possess a high level of cleanliness, both in the kitchen and in personal hygiene. You should be familiar with working efficiently and quickly under pressure.<br><br>Qualifications<br><br> Bachelor’s Degree or any culinary degree Must have worked at least one year as Demi Chef in Hotels and Restaurants Excellent leadership and interpersonal skills Strongly committed to teamwork and customer service Eye for detail to achieve operation excellence<br><br>Not the right fit? Set up email alerts as new job postings become available that meet your interest!

Job Location:<br><br>Al Najada Doha Hotel By Tivoli<br><br>Overview<br><br>Minor Hotels is an international hotel owner, operator and investor, currently with a diverse portfolio of over 530 properties designed intelligently to appeal to a variety of travellers, serving new passions as well as personal needs. Through our Anantara, Avani, Elewana, Oaks, NH Hotels, NH Collection, nhow and TIVOLI properties, Minor Hotels operates in 50+ countries across Asia Pacific, the Middle East, Africa, the Indian Ocean, Europe and South America.<br><br>Job Description<br><br>As Demi Chef you will help the Executive Chef to prepare appetizers, as well as meat and vegetables for entrees. You further will help with the proper presentation of food, and ensure that that each customer is served the highest quality food in a timely manner. As Demi Chef you will participate in selecting and training new members of the kitchen team. They must follow and enforce health and safety standards in the kitchen. They should possess a high level of cleanliness, both in the kitchen and in personal hygiene. You should be familiar with working efficiently and quickly under pressure.<br><br>Qualifications<br><br> Bachelor’s Degree or any culinary degree Must have worked at least one year as Demi Chef in Hotels and Restaurants Excellent leadership and interpersonal skills Strongly committed to teamwork and customer service Eye for detail to achieve operation excellence<br><br>Not the right fit? Set up email alerts as new job postings become available that meet your interest!

Company Description Shy tlqymh is a hospitality-focused organization dedicated to delivering high-quality dining experiences in Al Waab. The company emphasizes fresh ingredients, consistent food quality, and attentive service. Team members work collaboratively in a fast-paced environment that values professionalism, respect, and continuous improvement. Shy tlqymh offers opportunities to contribute creatively to menus and presentation while maintaining high standards of safety and cleanliness.<br>Role Description This is a full-time, on-site Chef role based in Al Waab. The Chef will oversee day-to-day kitchen operations, including preparing and cooking dishes to standard recipes, supervising food preparation, and ensuring consistent quality and presentation. Responsibilities include planning and updating menus, managing inventory and ordering supplies, and controlling food costs and waste. The Chef will train and guide kitchen staff, enforce hygiene and food safety regulations, and maintain a clean, organized, and efficient work environment. The role also involves collaborating with management to support special events, seasonal menus, and customer feedback.<br>Qualifications<br> <br>Strong culinary skills in food preparation, cooking techniques, and menu development. Experience managing kitchen operations, including inventory control, ordering, and cost management. Proven ability to lead, train, and motivate a diverse kitchen team in a fast-paced environment. Thorough knowledge of food safety, sanitation standards, and HACCP or equivalent practices. Excellent time management, organization, and attention to detail under pressure. Effective communication skills and a collaborative approach with front-of-house and management teams. Previous experience as a Chef or Sous Chef in a restaurant, hotel, or catering environment. Culinary diploma or relevant professional certification is preferred. Flexibility to work evenings, weekends, and holidays as required by business needs.

JOB TITLECommis Chef | MAF Entertainment | Operations<br><br>ROLE SUMMARYThe Commis Chef is responsible for consistently delivering high-quality food and presentation in line with brand standards. The role supports the Sous Chef in daily kitchen operations while strictly adhering to health, safety, and food hygiene regulations to ensure all products served to guests meet the highest standards<br>.<br>ROLE PROFILEPrepares the menu items using the recipes as per brand guidelines. Identifies issues with stock, MEP or any equipment to the Chef in charge on duty immediately should these issues arise. Understands and maintains the safe practices of food handling and HACCP regulations. Understanding skills required to produce menu items. Keeps operating equipment and kitchen equipment clean and in good condition. Has a clear knowledge of venue timings and ensures that areas are cleaned down and MEP is sufficient for the next service timing. Ensures the proper storage and rotation of goods received following FIFO. Takes an interest and involvement in quality checking and knowledge of ingredient<br>s.<br>REQUIREMENTSCertificate/Course/Diploma in Hospitality industry Person In Charge (PIC) 2Strong commitment to the consistent delivery of exceptional quality customer service. Professional appearance and communicating sty<br>le.

About The Ned Doha:<br><br>Housed within Doha’s iconic former Ministry of Interior building, The Ned Doha is not just a hotel — it is a refined luxury destination where heritage, elegance, and contemporary sophistication come together to create an exceptional experience.<br><br>With seven distinctive dining concepts, 90 beautifully designed bedrooms, elegant event spaces, and Ned’s Club—our private members’ club complete with a rooftop terrace, spa, gym, and a breathtaking 30-metre outdoor pool—The Ned Doha blends heritage, creativity, and modern luxury into one vibrant experience.<br><br>The Role:<br><br>We are currently looking for an experienced and inspiring Executive Sous Chef to join our culinary team and help deliver memorable experiences across our vibrant restaurants and events spaces.<br><br>As Executive Sous Chef, you will work closely with the Executive Chef to lead kitchen operations, inspire the brigade, and ensure the highest standards of quality, presentation, and service are consistently achieved. This is an exciting opportunity for a dynamic culinary professional who thrives in a luxury hospitality environment and enjoys working in a fast-paced, guest-focused setting.<br><br>What You’ll Be Doing:<br><br>Support the Executive Chef in overseeing all culinary operations Lead, motivate, and develop the kitchen team Ensure consistency in food quality, presentation, and hygiene standards Assist with menu development, cost control, and inventory management Maintain a positive and collaborative kitchen culture Drive operational excellence during busy service periods and special events<br><br>About You:<br><br>Previous experience as an Executive Sous Chef or Senior Sous Chef in luxury hospitality Strong leadership and team management skills Passion for food, creativity, and delivering exceptional guest experiences Ability to work efficiently in a fast-paced environment Excellent communication and organisational skills Strong understanding of food safety and kitchen operations<br><br>What’s In It for You?<br><br>Competitive tax-free annual salary and benefits package21 calendar days annual leave and 11 paid public holidays Sick leave benefits as per Qatar Labour Law Private Medical Insurance for self End of Service benefits Complimentary meals at Neddy’s, our team restaurant (breakfast, lunch & dinner) Exclusive hotel and dining rates for you, your family, and friends Outstanding learning, development, and career progression opportunities Reward and recognition programmes The opportunity to work in one of Doha’s most iconic lifestyle destinations<br><br>Our Culture<br><br>At The Ned Doha, we go beyond celebrating diversity—we continuously challenge ourselves to be better. Inclusion, respect, and opportunity are at the heart of everything we do, and we are committed to creating a workplace where everyone can thrive.<br><br>Ready to lead something extraordinary? Apply today and join us as Executive Sous Chef!<br><br>#Executive Sous Chef #The Ned Doha

About The Ned Doha:<br><br>Housed within Doha’s iconic former Ministry of Interior building, The Ned Doha is not just a hotel — it is a refined luxury destination where heritage, elegance, and contemporary sophistication come together to create an exceptional experience.<br><br>With seven distinctive dining concepts, 90 beautifully designed bedrooms, elegant event spaces, and Ned’s Club—our private members’ club complete with a rooftop terrace, spa, gym, and a breathtaking 30-metre outdoor pool—The Ned Doha blends heritage, creativity, and modern luxury into one vibrant experience.<br><br>The Role:<br><br>We are currently looking for an experienced and inspiring Executive Sous Chef to join our culinary team and help deliver memorable experiences across our vibrant restaurants and events spaces.<br><br>As Executive Sous Chef, you will work closely with the Executive Chef to lead kitchen operations, inspire the brigade, and ensure the highest standards of quality, presentation, and service are consistently achieved. This is an exciting opportunity for a dynamic culinary professional who thrives in a luxury hospitality environment and enjoys working in a fast-paced, guest-focused setting.<br><br>What You’ll Be Doing:<br><br>Support the Executive Chef in overseeing all culinary operations Lead, motivate, and develop the kitchen team Ensure consistency in food quality, presentation, and hygiene standards Assist with menu development, cost control, and inventory management Maintain a positive and collaborative kitchen culture Drive operational excellence during busy service periods and special events<br><br>About You:<br><br>Previous experience as an Executive Sous Chef or Senior Sous Chef in luxury hospitality Strong leadership and team management skills Passion for food, creativity, and delivering exceptional guest experiences Ability to work efficiently in a fast-paced environment Excellent communication and organisational skills Strong understanding of food safety and kitchen operations<br><br>What’s In It for You?<br><br>Competitive tax-free annual salary and benefits package21 calendar days annual leave and 11 paid public holidays Sick leave benefits as per Qatar Labour Law Private Medical Insurance for self End of Service benefits Complimentary meals at Neddy’s, our team restaurant (breakfast, lunch & dinner) Exclusive hotel and dining rates for you, your family, and friends Outstanding learning, development, and career progression opportunities Reward and recognition programmes The opportunity to work in one of Doha’s most iconic lifestyle destinations<br><br>Our Culture<br><br>At The Ned Doha, we go beyond celebrating diversity—we continuously challenge ourselves to be better. Inclusion, respect, and opportunity are at the heart of everything we do, and we are committed to creating a workplace where everyone can thrive.<br><br>Ready to lead something extraordinary? Apply today and join us as Executive Sous Chef!<br><br>#Executive Sous Chef #The Ned Doha

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

Organization- Grand Hyatt Doha<br><br>Summary<br><br>You will be responsible to provide an excellent and consistent level of service to your customers.<br><br>The Commis Chef is responsible to prepare a consistent, high quality food product and ensure courteous, professional, efficient and flexible service that supports the outlet’s operating concept and Hyatt International standards.<br><br>Qualifications<br><br>Experience as Commis Chef or as Apprentice .in a hotel or restaurant with good standards<br><br>Basic Culinary skills<br><br>Good hygiene knowledge

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>The Specialty Chef Baklava works closely with the Culinary Team and in the planning adequate supply of required items for restaurants and banquets, menu development, and other related areas.</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><ul><li>Proven experience as a pastry chef, baker, or similar role, with a specialization in Middle Eastern desserts, particularly baklava.</li><li>Strong understanding of baklava preparation techniques, ingredients, and flavor pairings.</li><li>A creative approach to baking, with a passion for experimenting with new recipes and ideas.</li><li>Ability to work efficiently in a fast-paced kitchen environment while maintaining high standards of quality.</li><li>Excellent communication skills and the ability to work well with a team.</li><li>Knowledge of food safety standards and best practices.</li></ul><p></p></section>

Organization- Andaz Doha<br><br>Summary<br><br>At Andaz Doha, we focus on our brand promise of delivering Moments of More by offering challenging and rewarding careers that are more than just your typical job. Our values of Wellbeing, Inclusion, Respect, Empathy, Integrity, and Experimentation are the core of what we do. Our family atmosphere is what keeps our colleagues highly engaged.<br><br>The Role<br><br>You will be responsible to assist with the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations.<br><br>The Sous Chef is responsible to assist the Chef de Cuisine in managing his / her assigned kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration.<br><br>Qualifications<br><br> Minimum 1 years work experience as Sous Chef or 2 years as Chef de Partie in a hotel or large restaurant with good standards; preferably with experience in luxury international brands. Strong knowledge of authentic Singaporean cooking techniques and ingredients. Menu planning, recipe development, food costing, and inventory control. Knowledge of HACCP, food safety, hygiene, and sanitation standards. Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.

Company Description Shy tlqymh is a hospitality-focused organization dedicated to delivering high-quality dining experiences in Al Waab. The company emphasizes fresh ingredients, consistent food quality, and attentive service. Team members work collaboratively in a fast-paced environment that values professionalism, respect, and continuous improvement. Shy tlqymh offers opportunities to contribute creatively to menus and presentation while maintaining high standards of safety and cleanliness.<br>Role Description This is a full-time, on-site Chef role based in Al Waab. The Chef will oversee day-to-day kitchen operations, including preparing and cooking dishes to standard recipes, supervising food preparation, and ensuring consistent quality and presentation. Responsibilities include planning and updating menus, managing inventory and ordering supplies, and controlling food costs and waste. The Chef will train and guide kitchen staff, enforce hygiene and food safety regulations, and maintain a clean, organized, and efficient work environment. The role also involves collaborating with management to support special events, seasonal menus, and customer feedback.<br>Qualifications<br> <br>Strong culinary skills in food preparation, cooking techniques, and menu development. Experience managing kitchen operations, including inventory control, ordering, and cost management. Proven ability to lead, train, and motivate a diverse kitchen team in a fast-paced environment. Thorough knowledge of food safety, sanitation standards, and HACCP or equivalent practices. Excellent time management, organization, and attention to detail under pressure. Effective communication skills and a collaborative approach with front-of-house and management teams. Previous experience as a Chef or Sous Chef in a restaurant, hotel, or catering environment. Culinary diploma or relevant professional certification is preferred. Flexibility to work evenings, weekends, and holidays as required by business needs.

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <br>Company Description<br><br><p>The Iconic Rixos Gulf Hotel Doha introduces a unique lifestyle and luxurious Services and products, Rixos warm hospitality, the vibrant Entertainment programs, and the trendy and distinguished ALL INCLUSIVE Food and Beverage concepts with 378 beautifully appointed guest Rooms, dream bedding and luxurious atmosphere. Join our motivated and vibrant Team as&nbsp;Sous Chef and build your career with us.</p><br><br>Job Description<br><br><p>The Sous Chef is responsible for planning and directing food preparation in a kitchen. This will involve a large degree of supervising other kitchen staff. The Sous Chef will help with menu planning, inventory, and managing of supplies. Also aid in making sure the kitchen is up to safety standards and that staff are obeying sanitation rules. During mealtimes, it is important that the Sous Chef be quick on his/her feet and be able to make smart decisions instantly. The Sous Chef is responsible for staff scheduling and discipline, when necessary.</p><br><ul><li>Properly measures and portions all food items. Complies with all portion sizes, quality standards, department rules, policies and procedures.</li><li>Cooks all food to Proper specifications in a timely manner.</li><li>Utilizes kitchen equipment to prepare food items such as: knives, slicers, whips, pots, pans,</li><li>warmers, steamers, grills, ovens, etc.</li><li>Ensures proper food temperatures are maintained and food is stored correctly.</li><li>Ensures freshness and quality of all menu items.</li><li>Packages all products to proper specifications.</li><li>Performs opening, closing and side work duties as instructed and according proper guidelines.</li><li>Keeps workstation and equipment clean, organized, sanitized, and sufficiently stocked.</li><li>Follows and upholds all health codes and sanitation regulations.</li><li>Sets up and operates kitchen equipment.</li></ul><br>Qualifications<br><br><p>Your experience and skills include;</p><br><ul><li>Previous 5-star hotel experience is an advantage.</li><li>Excellent communication and customer service skills</li><li>Strong leadership qualities and management skills</li><li>Ability to maintain high service levels under pressure.</li><li>Additional certification(s) from a reputable Culinary school will be an advantage</li><li>3 years experience in the same capacity</li></ul><br>Additional Information<br><br><p>Full compliance with HACCP standards and certification</p><br> </div>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p><span >Job Description Job Summary We are seeking an innovative, passionate, and experienced Chef de Cuisine to lead the daily culinary operations at Our Habitas Ras Abrouq . Reporting directly to the Executive Chef, the Chef de Cuisine is responsible for overseeing the day-to-day operations of the assigned kitchen, ensuring exceptional food quality, consistency, creativity, and operational excellence across all dining experiences. This role supports menu execution, maintains the highest standards of food safety and hygiene, and leads the culinary team in delivering memorable dining experiences that reflect the unique spirit of Our Habitas. The Chef de Cuisine will mentor and develop the kitchen brigade, promote collaboration and continuous improvement, and ensure that all dishes are prepared and presented in accordance with established recipes, brand standards, and guest expectations. Working closely with the Executive Chef and the Food &amp; Beverage team, the Chef de Cuisine will help create destination-led culinary experiences that celebrate local culture, seasonal ingredients, and sustainable practices. This position requires a hands-on culinary leader who thrives in a remote luxury resort environment, demonstrates strong organizational and operational skills, and is passionate about building high-performing teams while delivering exceptional hospitality and unforgettable culinary experiences.</span></p><p>Assist the Executive Chef in managing the daily operations of the kitchen and ensuring smooth service across all meal periods. Lead, train, motivate, and develop the kitchen brigade while maintaining a positive and collaborative working environment. Ensure all dishes are prepared and presented according to established recipes, quality standards, and brand expectations. Develop seasonal menus and special offerings in collaboration with the Executive Chef, incorporating fresh, local, and sustainable ingredients. Monitor food quality, consistency, portion control, and presentation to ensure an exceptional guest experience. Oversee food preparation, production schedules, and kitchen workflow to maximize efficiency and minimize waste. Manage food costs, inventory levels, ordering, and stock rotation while maintaining budget targets. Ensure compliance with food safety, HACCP, hygiene, sanitation, and occupational health and safety standards. Conduct regular inspections of kitchen equipment and facilities, coordinating maintenance requirements when necessary. Work closely with the Food &amp; Beverage team to deliver seamless service and accommodate guest preferences and dietary requirements. Support recruitment, onboarding, performance management, and continuous training of culinary team members. Foster a culture of creativity, innovation, teamwork, and operational excellence within the kitchen.</p><p>Who You Are A visionary culinary leader with strong operational expertise, creativity, and a passion for storytelling through food. You thrive in luxury lifestyle resort environments and understand the unique dynamics of remote destinations. You are a hands-on leader who inspires teams, drives excellence, and consistently delivers elevated guest experiences. You are passionate about developing people, maintaining world-class standards, and creating memorable dining moments that reflect the spirit of Our Habitas.</p><p>Qualifications Minimum 3 5 years of experience as a Chef de Cuisine, Sous Chef, or similar leadership role in a luxury hotel, resort, or fine dining restaurant. Culinary degree or professional culinary certification preferred. Strong knowledge of international cuisine, menu development, food costing, and kitchen operations. Excellent leadership, coaching, and team management skills. Strong understanding of HACCP, food safety regulations, and sanitation standards. Experience with inventory management, purchasing, and cost control. Proficient in Microsoft Office and familiar with kitchen management or inventory systems. Fluent in English, both written and spoken; additional languages are an advantage. Passion for culinary excellence, sustainability, innovation, and delivering exceptional guest experiences. Strong organizational, communication, and problem-solving skills with the ability to perform effectively under pressure.</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><ul><li>Minimum 3 5 years of experience as a Chef de Cuisine, Sous Chef, or similar leadership role in a luxury hotel, resort, or fine dining restaurant.</li><li>Culinary degree or professional culinary certification preferred.</li><li>Strong knowledge of international cuisine, menu development, food costing, and kitchen operations.</li><li>Excellent leadership, coaching, and team management skills.</li><li>Strong understanding of HACCP, food safety regulations, and sanitation standards.</li><li>Experience with inventory management, purchasing, and cost control.</li><li>Proficient in Microsoft Office and familiar with kitchen management or inventory systems.</li><li>Fluent in English, both written and spoken; additional languages are an advantage.</li><li>Passion for culinary excellence, sustainability, innovation, and delivering exceptional guest experiences.</li><li>Strong organizational, communication, and problem-solving skills with the ability to perform effectively under pressure.</li></ul><p></p></section>

Organization- Grand Hyatt Doha<br><br>Summary<br><br>You will be responsible for supporting the kitchen team in the efficient running of the department, in line with organizational standards and operational requirements. The Commis Chef assists in the preparation of high-quality food products, ensuring consistency, hygiene, and timely service while learning and developing culinary skills.<br><br>Key Responsibilities<br><br> Assist in the preparation, cooking, and presentation of food items as per standard recipes. Support senior chefs (Chef de Partie / Sous Chef) in daily kitchen operations. Ensure all food preparation meets quality, hygiene, and safety standards. Maintain cleanliness and organization of workstations and kitchen equipment. Follow proper food storage, labeling, and stock rotation (FIFO) procedures. Assist in receiving and storing kitchen supplies and ingredients. Adhere to portion control and minimize food wastage. Learn and develop culinary techniques under supervision. Ensure timely and efficient service during operations. Comply with health, safety, and hygiene regulations at all times.<br><br>Qualifications<br><br>Qualifications & Experience<br><br> 0–2 years of experience in a kitchen environment (hotel, restaurant, or catering). Certificate/Diploma in Culinary Arts or Kitchen Production is preferred. Basic knowledge of cooking methods and kitchen operations. Experience in international or branded kitchens is an advantage.

Organization- Grand Hyatt Doha<br><br>Summary<br><br>You will be responsible for supporting the kitchen team in the efficient running of the department, in line with organizational standards and operational requirements. The Commis Chef assists in the preparation of high-quality food products, ensuring consistency, hygiene, and timely service while learning and developing culinary skills.<br><br>Key Responsibilities<br><br> Assist in the preparation, cooking, and presentation of food items as per standard recipes. Support senior chefs (Chef de Partie / Sous Chef) in daily kitchen operations. Ensure all food preparation meets quality, hygiene, and safety standards. Maintain cleanliness and organization of workstations and kitchen equipment. Follow proper food storage, labeling, and stock rotation (FIFO) procedures. Assist in receiving and storing kitchen supplies and ingredients. Adhere to portion control and minimize food wastage. Learn and develop culinary techniques under supervision. Ensure timely and efficient service during operations. Comply with health, safety, and hygiene regulations at all times.<br><br>Qualifications<br><br>Qualifications & Experience<br><br> 0–2 years of experience in a kitchen environment (hotel, restaurant, or catering). Certificate/Diploma in Culinary Arts or Kitchen Production is preferred. Basic knowledge of cooking methods and kitchen operations. Experience in international or branded kitchens is an advantage.

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p><span><span>You will be responsible for supporting the kitchen team in the efficient running of the department, in line with organizational standards and operational requirements. The Commis Chef assists in the preparation of high-quality food products, ensuring consistency, hygiene, and timely service while learning and developing culinary skills.</span></span></p><br><p><span><span><strong>Key Responsibilities</strong></span></span></p><br><p><span><span>·</span></span><span><span>Assist in the preparation, cooking, and presentation of food items as per standard recipes.</span></span></p><br><p><span><span>·</span></span><span><span>Support senior chefs (Chef de Partie / Sous Chef) in daily kitchen operations.</span></span></p><br><p><span><span>·</span></span><span><span>Ensure all food preparation meets quality, hygiene, and safety standards.</span></span></p><br><p><span><span>·</span></span><span><span>Maintain cleanliness and organization of workstations and kitchen equipment.</span></span></p><br><p><span><span>·</span></span><span><span>Follow proper food storage, labeling, and stock rotation (FIFO) procedures.</span></span></p><br><p><span><span>·</span></span><span><span>Assist in receiving and storing kitchen supplies and ingredients.</span></span></p><br><p><span><span>·</span></span><span><span>Adhere to portion control and minimize food wastage.</span></span></p><br><p><span><span>·</span></span><span><span>Learn and develop culinary techniques under supervision.</span></span></p><br><p><span><span>·</span></span><span><span>Ensure timely and efficient service during operations.</span></span></p><br><p><span><span>·</span></span><span><span>Comply with health, safety, and hygiene regulations at all times.</span></span></p><br><br><b>Qualifications:</b><br><p><strong>Qualifications &amp; Experience</strong></p><br><p><span><span>·</span></span>0–2 years of experience in a kitchen environment (hotel, restaurant, or catering).</p><br><p><span><span>·</span></span>Certificate/Diploma in Culinary Arts or Kitchen Production is preferred.</p><br><p><span><span>·</span></span>Basic knowledge of cooking methods and kitchen operations.</p><br><p><span><span>·</span></span>Experience in international or branded kitchens is an advantage.</p><br> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <br>Company Description<br><br><p>The Iconic Rixos Gulf Hotel Doha introduces a unique lifestyle and luxurious Services and products, Rixos warm hospitality, the vibrant Entertainment programs, and the trendy and distinguished ALL INCLUSIVE Food and Beverage concepts with 378 beautifully appointed guest Rooms, dream bedding and luxurious atmosphere. Join our motivated and vibrant Team as&nbsp;Sous Chef and build your career with us.</p><br><br>Job Description<br><br><p>The Sous Chef is responsible for planning and directing food preparation in a kitchen. This will involve a large degree of supervising other kitchen staff. The Sous Chef will help with menu planning, inventory, and managing of supplies. Also aid in making sure the kitchen is up to safety standards and that staff are obeying sanitation rules. During mealtimes, it is important that the Sous Chef be quick on his/her feet and be able to make smart decisions instantly. The Sous Chef is responsible for staff scheduling and discipline, when necessary.</p><br><ul><li>Properly measures and portions all food items. Complies with all portion sizes, quality standards, department rules, policies and procedures.</li><li>Cooks all food to Proper specifications in a timely manner.</li><li>Utilizes kitchen equipment to prepare food items such as: knives, slicers, whips, pots, pans,</li><li>warmers, steamers, grills, ovens, etc.</li><li>Ensures proper food temperatures are maintained and food is stored correctly.</li><li>Ensures freshness and quality of all menu items.</li><li>Packages all products to proper specifications.</li><li>Performs opening, closing and side work duties as instructed and according proper guidelines.</li><li>Keeps workstation and equipment clean, organized, sanitized, and sufficiently stocked.</li><li>Follows and upholds all health codes and sanitation regulations.</li><li>Sets up and operates kitchen equipment.</li></ul><br>Qualifications<br><br><p>Your experience and skills include;</p><br><ul><li>Previous 5-star hotel experience is an advantage.</li><li>Excellent communication and customer service skills</li><li>Strong leadership qualities and management skills</li><li>Ability to maintain high service levels under pressure.</li><li>Additional certification(s) from a reputable Culinary school will be an advantage</li><li>3 years experience in the same capacity</li></ul><br>Additional Information<br><br><p>Full compliance with HACCP standards and certification</p><br> </div>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>The Sous Chef is responsible for planning and directing food preparation in a kitchen. This will involve a large degree of supervising other kitchen staff. The Sous Chef will help with menu planning, inventory, and managing of supplies. Also aid in making sure the kitchen is up to safety standards and that staff are obeying sanitation rules. During mealtimes, it is important that the Sous Chef be quick on his/her feet and be able to make smart decisions instantly. The Sous Chef is responsible for staff scheduling and discipline, when necessary. Properly measures and portions all food items. Complies with all portion sizes, quality standards, department rules, policies and procedures. Cooks all food to Proper specifications in a timely manner. Utilizes kitchen equipment to prepare food items such as: knives, slicers, whips, pots, pans, warmers, steamers, grills, ovens, etc. Ensures proper food temperatures are maintained and food is stored correctly. Ensures freshness and quality of all menu items. Packages all products to proper specifications. Performs opening, closing and side work duties as instructed and according proper guidelines. Keeps workstation and equipment clean, organized, sanitized, and sufficiently stocked. Follows and upholds all health codes and sanitation regulations. Sets up and operates kitchen equipment.</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><ul><li>Previous 5-star hotel experience is an advantage.</li><li>Excellent communication and customer service skills</li><li>Strong leadership qualities and management skills</li><li>Ability to maintain high service levels under pressure.</li><li>Additional certification(s) from a reputable Culinary school will be an advantage</li><li>3 years experience in the same capacity</li></ul><p></p></section>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>The Sous Chef is responsible for planning and directing food preparation in a kitchen. This will involve a large degree of supervising other kitchen staff. The Sous Chef will help with menu planning, inventory, and managing of supplies. Also aid in making sure the kitchen is up to safety standards and that staff are obeying sanitation rules. During mealtimes, it is important that the Sous Chef be quick on his/her feet and be able to make smart decisions instantly. The Sous Chef is responsible for staff scheduling and discipline, when necessary. Properly measures and portions all food items. Complies with all portion sizes, quality standards, department rules, policies and procedures. Cooks all food to Proper specifications in a timely manner. Utilizes kitchen equipment to prepare food items such as: knives, slicers, whips, pots, pans, warmers, steamers, grills, ovens, etc. Ensures proper food temperatures are maintained and food is stored correctly. Ensures freshness and quality of all menu items. Packages all products to proper specifications. Performs opening, closing and side work duties as instructed and according proper guidelines. Keeps workstation and equipment clean, organized, sanitized, and sufficiently stocked. Follows and upholds all health codes and sanitation regulations. Sets up and operates kitchen equipment.</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><p>Previous 5-star hotel experience is an advantage. Excellent communication and customer service skills Strong leadership qualities and management skills Ability to maintain high service levels under pressure. Additional certification(s) from a reputable Culinary school will be an advantage 3 years experience in the same capacity</p><p></p></section>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>The Sous Chef is responsible for planning and directing food preparation in a kitchen. This will involve a large degree of supervising other kitchen staff. The Sous Chef will help with menu planning, inventory, and managing of supplies. Also aid in making sure the kitchen is up to safety standards and that staff are obeying sanitation rules. During mealtimes, it is important that the Sous Chef be quick on his/her feet and be able to make smart decisions instantly. The Sous Chef is responsible for staff scheduling and discipline, when necessary. Properly measures and portions all food items. Complies with all portion sizes, quality standards, department rules, policies and procedures. Cooks all food to Proper specifications in a timely manner. Utilizes kitchen equipment to prepare food items such as: knives, slicers, whips, pots, pans, warmers, steamers, grills, ovens, etc. Ensures proper food temperatures are maintained and food is stored correctly. Ensures freshness and quality of all menu items. Packages all products to proper specifications. Performs opening, closing and side work duties as instructed and according proper guidelines. Keeps workstation and equipment clean, organized, sanitized, and sufficiently stocked. Follows and upholds all health codes and sanitation regulations. Sets up and operates kitchen equipment.</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><p>Previous 5-star hotel experience is an advantage. Excellent communication and customer service skills Strong leadership qualities and management skills Ability to maintain high service levels under pressure. Additional certification(s) from a reputable Culinary school will be an advantage 3 years experience in the same capacity</p><p></p></section>