Seafood Chef Jobs in Qatar

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

<p>Company Description "Why work for Banyan Tree Doha? Be a part of the mosaic team, located in the heart of Mushaireb, Banyan Tree Doha offers an urban retreat that blends unparalleled luxury with modern comfort and architectural marvels. Our property offers a unique blend of Eastern and Western hospitality in an atmosphere of timeless elegance that goes beyond comfortable and stylish rooms, with unmatched sea and city views.</p><p>Job Description Creates and presents the dishes in line with cooking instructions and supervisor's instructions Adapts work to fluctuations in level of activity, to special events and particular guests Helps receive deliveries and tidies food items according to storage guidelines Support Chef de Partie or Demi Chef de Partie in the daily operation and work Work according to the menu specifications by the Chef de Partie or Demi Chef de Partie Control food stock and food cost in section Ensures the equipment used remains in good condition</p><p><strong>Desired Candidate Profile</strong></p><ul><li>Vocational diploma in food &amp; beverage studies and/or anyone eager to work in the sector regardless of their educational background, pending validation of their skills and motivations</li><li>Minimum of 3 year of cuisine experience, preferably in the luxury setting lifestyle resort.</li><li>Ability to work effectively in a team environment and take initiative</li><li>Prefereably with Italian Restaurant experience</li></ul>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <br>Company Description<br><br><p><strong>"Why work for Banyan Tree Doha?</strong><br>Be a part of the mosaic team, located in the heart of Mushaireb, Banyan Tree Doha offers an urban retreat that blends unparalleled luxury with modern comfort and architectural marvels. Our property offers a unique blend of Eastern and Western hospitality in an atmosphere of timeless elegance that goes beyond comfortable and stylish rooms, with unmatched sea and city views.</p><br><br>Job Description<br><br><ol><li>Creates and presents the dishes in line with cooking instructions and supervisor's instructions</li><li>Adapts work to fluctuations in level of activity, to special events and particular guests</li><li>Helps receive deliveries and tidies food items according to storage guidelines</li><li>Support Chef de Partie or Demi Chef de Partie in the daily operation and work</li><li>Work according to the menu specifications by the Chef de Partie or Demi Chef de Partie</li><li>Control food stock and food cost in section</li><li>Ensures the equipment used remains in good condition&nbsp;</li></ol><br>Qualifications<br><br><ol><li>Vocational diploma in food &amp; beverage studies and/or anyone eager to work in the sector regardless of their educational background, pending validation of their skills and motivations</li><li>Minimum of 3 year of cuisine experience, preferably in the luxury setting lifestyle resort.</li><li>Ability to work effectively in a team environment and take initiative</li><li>Prefereably with Italian Restaurant experience</li></ol> </div>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>We are hiring experienced North Indian Cook for a reputed food production and restaurant company in Qatar. The candidate will be responsible for preparing high-quality porotas/parathas, maintaining food hygiene standards, and supporting daily kitchen operations. Key Responsibilities Prepare and cook different varieties of paratha as per company standards. Mix, knead, and prepare dough with consistent quality and texture. Roll, layer, and cook paratha while maintaining taste and presentation standards. Ensure proper food handling, hygiene, and sanitation practices. Monitor ingredient quality and report shortages when required. Maintain cleanliness of kitchen equipment, workstations, and storage areas. Follow health, safety, and food hygiene regulations. Support kitchen operations during busy hours. Minimize food wastage and ensure efficient use of ingredients. Salary: Competitive salary based on experience. Accommodation and transportation as per company policy. Medical insurance. Annual leave and other benefits as per Qatar Labour Law.</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><p>Minimum 2+years of experience as a North Indian Cook or similar role. Good knowledge of dough preparation and traditional porota-making techniques. Experience working in restaurants, cafeterias, catering companies, or food production units. Ability to work independently and under pressure. Knowledge of food safety and hygiene standards. Basic communication skills in English; Arabic is an added advantage. Physically fit and able to stand for long hours. Candidates currently available in Qatar with a transferable visa/NOC will be preferred.</p><p></p></section>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span><u><b>Job Summary</b></u> <br></span><p>The Commis Chef is responsible to support culinary operations, learn and develop culinary skills, ensure food quality and safety, and contribute to the success of the kitchen team.</p><br> <br><br><u><b>Job Responsibilities 1</b></u> <br><p>Assist in the preparation and cooking of various dishes according to recipes and instructions provided by senior chefs.</p><br> <p>Prepare ingredients, such as chopping vegetables, portioning meats, and measuring spices.</p><br> <p>Execute cooking techniques, such as grilling, frying, sautéing, baking, and roasting, under the supervision of senior chefs.</p><br> <p>Follow food safety and sanitation standards to ensure cleanliness and hygiene in the kitchen.</p><br> <p>Maintain a clean and organized work area, including proper storage of ingredients, utensils, and equipment.</p><br> <p>Monitor cooking processes, such as temperature and cooking times, to ensure food is cooked to the desired quality and doneness.</p><br> <p>Plate and garnish dishes according to plating guidelines and presentation standards.</p><br> <p>Assist in stock rotation and inventory management to ensure freshness and minimize waste.</p><br> <p>Operate kitchen equipment safely and correctly, following proper usage and maintenance procedures.</p><br> <p>Communicate effectively with other kitchen staff to coordinate food preparation and service.</p><br> <p>Follow instructions and guidance from senior chefs and kitchen management.</p><br> <p>Learn and develop culinary skills and techniques through on-the-job training and practice.</p><br> <p>Adhere to kitchen policies, procedures, and guidelines set by the head chef or kitchen management.</p><br> <br><br><u><b>Job Responsibilities 2</b></u> <br><br><b>Additional Responsibilities 3</b> <br><br><u><b>Job Knowledge &amp; Skills</b></u> <br><p>Understanding of fundamental cooking methods such as grilling, sautéing, frying, baking, and roasting.</p><br> <p>Knowledge of food safety principles, including proper handling, storage, and temperature control to prevent foodborne illnesses.</p><br> <p>Familiarity with a variety of ingredients, including meats, seafood, vegetables, herbs, and spices, and their preparation techniques.</p><br> <p>Understanding of menu items, recipes, and plating standards to ensure consistent quality and presentation.</p><br> <p> Basic knowledge of kitchen tools and equipment, including knives, cookware, and appliances, and their proper use and maintenance.</p><br><br><br><u><b>Job Experience</b></u> <br><p>Minimum 2 year(s) working experience, 1 year relevant working experience, 1 year GCC is a plus</p><br><br><br><u><b>Competencies</b></u> <br>Agility<br>AI Fluency<br>Leadership<br>Quality<br>Resilience<br><br><br><u><b>Education</b></u> <br>Certificate in Culinary Arts<br><br><br><br> </div>

<p>Assist in the preparation and presentation of authentic, high-quality Italian cuisine in accordance with hotel standards and recipes. Prepare and cook a variety of Italian dishes, including pasta, risotto, pizzas, sauces, antipasti, and main courses. Ensure all food items are produced according to established recipes, quality standards, and portion control guidelines. Support the Chef de Partie in the daily operations of the Italian kitchen section. Supervise and guide Commis Chefs and kitchen assistants as required. Prepare mise en place and ensure all ingredients are ready before service. Maintain cleanliness, hygiene, and food safety standards in compliance with HACCP regulations. Monitor stock levels and assist with inventory control, ordering, and proper storage of food items. Ensure ingredients are stored correctly to maintain freshness and quality. Assist with menu development and the introduction of new Italian dishes and seasonal specials. Minimize food waste through efficient use of ingredients while maintaining cost control. Ensure all kitchen equipment is operated safely and report maintenance issues promptly. Maintain a clean, organized, and efficient workstation throughout each shift. Support buffet, banquet, and special event food production as required. Work collaboratively with the culinary team to deliver exceptional food quality and guest satisfaction.</p><p><strong>Desired Candidate Profile</strong></p><ul><li>Minimum 2 3 years of experience in Italian cuisine within a luxury hotel, fine-dining restaurant, or 5-star hospitality environment.</li><li>Diploma or certification in Culinary Arts or a related field.</li><li>Strong knowledge of authentic Italian cuisine, including pasta, risotto, pizzas, sauces, antipasti, meat and seafood dishes, and traditional cooking techniques.</li><li>Ability to maintain the high presentation and quality standards expected in a luxury hospitality environment.</li><li>Sound knowledge of HACCP, food safety, hygiene, and sanitation standards.</li><li>Experience working in high-volume kitchen operations while maintaining consistency and attention to detail.</li><li>Ability to perform efficiently under pressure in a fast-paced kitchen environment.</li><li>Strong teamwork and communication skills, with the ability to collaborate effectively across kitchen departments.</li><li>Flexibility to work rotating shifts, weekends, and public holidays.</li><li>Professional appearance, positive attitude, and a commitment to delivering exceptional guest experiences.</li></ul>

<p>Assist in the preparation and presentation of authentic, high-quality Chinese cuisine in accordance with hotel standards and recipes. Prepare and cook a variety of Chinese dishes. Ensure all food items are produced according to established recipes, quality standards, and portion control guidelines. Support the Chef de Partie in the daily operations of the Chinese kitchen section. Supervise and guide Commis Chefs and kitchen assistants as required. Prepare mise en place and ensure all ingredients are ready before service. Maintain cleanliness, hygiene, and food safety standards in compliance with HACCP regulations. Monitor stock levels and assist with inventory control, ordering, and proper storage of food items. Ensure ingredients are stored correctly to maintain freshness and quality. Assist with menu development and the introduction of new Chinese dishes and seasonal specials. Minimize food waste through efficient use of ingredients while maintaining cost control. Ensure all kitchen equipment is operated safely and report maintenance issues promptly. Maintain a clean, organized, and efficient workstation throughout each shift. Support buffet, banquet, and special event food production as required. Work collaboratively with the culinary team to deliver exceptional food quality and guest satisfaction.</p><p><strong>Desired Candidate Profile</strong></p><p>Minimum 2 3 years of experience in Chinese cuisine within a luxury hotel, fine-dining restaurant, or 5-star hospitality environment. Diploma or certification in Culinary Arts or a related field. Strong knowledge of authentic Chinese cuisine dishes and seafood dishes, and traditional cooking techniques. Ability to maintain the high presentation and quality standards expected in a luxury hospitality environment. Sound knowledge of HACCP, food safety, hygiene, and sanitation standards. Experience working in high-volume kitchen operations while maintaining consistency and attention to detail. Ability to perform efficiently under pressure in a fast-paced kitchen environment. Strong teamwork and communication skills, with the ability to collaborate effectively across kitchen departments. Flexibility to work rotating shifts, weekends, and public holidays. Professional appearance, positive attitude, and a commitment to delivering exceptional guest experiences.</p>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p>We are currently seeking for passionate and dynamic Kitchen professionals who pride themselves on their ability to deliver extraordinary levels of customer service and provide creative solutions to our guests.</p> <p>This position is based at Centro Capital Doha in Doha, Qatar.<br><br>As a Commis II you are responsible for the daily food preparation and duties assigned to meet the set standard and qualities whereby your role will include key responsibilities such as:<br><br>• Support the Demi Chef de Partie or Commis I in the daily operation and work<br>• Work according to the menu specifications by the Chef de Partie<br>• Keep work area at all times in hygienic conditions according to the rules set by the hotel<br>• Control food stock and food cost in his section<br>• Prepare the daily mis-en-place and food production in different sections of the main kitchen or satellites<br>• Follow the instructions and recommendations from the immediate Superiors to complete the daily tasks<br>• Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques<br>• Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control</p> </div>

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

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <br>Company Description<br><br><p><strong>Rixos Premium Qetaifan Island North</strong></p><br><p>Rixos Premium Qetaifan Island North offers guests a luxurious breakaway to an island packed with entertainment and adventure. With five acres of fun-filled attractions, including a sensational waterpark, private beach, retail area, a beach club, and numerous fine dining and casual restaurants, Rixos Premium Qetaifan Island North is the ultimate multi-inclusive vacation destination.</p><br><br>Job Description<br><br><p><strong>Junior Sous Chef</strong></p><br><p>The Junior Sous Chef is responsible for supporting the Sous Chef in ensuring the smooth day-to-day operation of the kitchen. This role assists in maintaining food quality, controlling costs, supervising team members, and delivering exceptional culinary experiences.</p><br><p><strong>What you will be doing:</strong></p><br><ul><li>Assist in the daily operation of the assigned outlet and ensure smooth kitchen operations.</li><li>Support the Sous Chef and Chef de Cuisine in menu planning, recipe development, and maintaining culinary standards.</li><li>Supervise and guide chefs during food preparation, ensuring recipes, portion sizes, presentation, and quality standards are consistently followed.</li><li>Train, coach, and develop junior kitchen team members to enhance their culinary skills and performance.</li><li>Ensure food preparation is completed efficiently and according to established specifications and recipes.</li><li>Monitor food quality, hygiene, and presentation to maintain the highest standards.</li><li>Assist in achieving departmental objectives, food cost targets, and key performance indicators.</li><li>Ensure all perishable food items are stored correctly under appropriate refrigerated conditions.</li><li>Promote the efficient use of ingredients and kitchen resources to minimize waste.</li><li>Ensure the correct use of knives and chopping boards in accordance with color-coded food safety guidelines.</li><li>Monitor daily cleaning schedules and conduct temperature control checks to comply with food safety standards.</li></ul><br>Qualifications<br><br><ul><li>Minimum 3 years of culinary supervisory experience, preferably in a similar&nbsp;hotel concept.</li><li>Turkish Cuisine All-Inclusive Buffet experience and hot kitchen is mandatory.</li><li>College degree in Hotel Management, Culinary Arts, or a related discipline.</li><li>Strong knowledge of traditional Turkish pot dishes.</li><li>Excellent experience preparing authentic Turkish oven dishes.</li><li>Previous experience in an All-Inclusive hotel environment.</li><li>Previous experience training and supervising kitchen team members in high-volume food production.</li><li>Excellent knowledge of food quality, hygiene, and kitchen operations.</li><li>Previous work experience in Qatar or the Middle East is an advantage.</li></ul> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span>The Commis Chef is responsible for supporting daily kitchen operations by assisting with food preparation, basic cooking, portioning, and plating. The role requires following recipes and instructions from senior chefs while maintaining high standards of food quality, hygiene, safety, and cleanliness.<br><br></span><br><span>Requirements<b>Responsibilities<br></b><br></span><ul><li><span>Assist with food preparation, cutting, chopping, portioning, and basic cooking activities.</span><br></li><li><span>Prepare ingredients and menu items according to standard recipes and instructions from senior chefs.</span><br></li><li><span>Support Chef de Partie and other senior kitchen staff during daily operations.</span><br></li><li><span>Maintain proper portion sizes, presentation, and quality standards.</span><br></li><li><span>Ensure workstations, utensils, equipment, and kitchen areas are clean and sanitized.</span><br></li><li><span>Follow food safety, hygiene, HACCP, and kitchen safety procedures at all times.</span><br></li><li><span>Store ingredients and prepared food correctly according to food safety requirements.</span><br></li><li><span>Assist with stock rotation, labeling, and proper storage of food items.</span><br></li><li><span>Coordinate with kitchen team members to ensure smooth and timely food preparation.</span><br></li><li><span>Report any equipment issues, shortages, or food quality concerns to the senior chef.</span><br></li></ul><span><span>Requirements</span></span><br><ul><li><span>Minimum 1–2 years of experience as a Commis Chef, preferably in hotels or restaurants.</span><br></li><li><span>Experience in food preparation, basic cooking, portioning, and plating.</span><br></li><li><span>Good knowledge of food safety, hygiene, and HACCP standards.</span><br></li><li><span>Ability to follow recipes and instructions from senior chefs.</span><br></li><li><span>Good English communication and teamwork skills.</span><br></li><li><span>Good grooming, personal hygiene, and a professional attitude.</span><br></li><li><span>Ability to work efficiently in a fast-paced kitchen environment.</span><br></li><li><span>Must have a valid Qatar ID.</span><br></li><li><span>Must have a valid Food Handler Certificate.</span><br></li></ul><br> </div>

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

<p>We are looking for an experienced Head Chef (Indian Cuisine) to lead kitchen operations, ensure exceptional food quality, and manage the culinary team in a fast-paced restaurant environment.</p><p><b><br></b></p><p><b>Key Responsibilities:</b></p><ul><li>Oversee daily kitchen operations and food preparation.</li><li>Prepare and maintain authentic Indian cuisine with consistent quality.</li><li>Lead, train, and supervise kitchen staff.</li><li>Manage food costing, inventory, and kitchen budgeting.</li><li>Ensure compliance with food safety and hygiene standards.</li></ul><p><strong>Desired Candidate Profile</strong></p><p><b>Requirements:</b></p><ul><li>Proven experience as a Head Chef or Senior Chef in a hotel or multi-cuisine restaurant.</li><li>Strong expertise in Indian cuisine.</li><li>Excellent leadership and team management skills.</li><li>Knowledge of food costing, inventory control, and kitchen budgeting.</li><li>Understanding of HACCP, food safety, and hygiene standards.</li><li>Ability to work in a fast-paced environment.</li></ul>

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

The Director of Culinary is responsible for the overall strategic, operational, and financial leadership of all culinary functions across company’s hospitality section. This includes outlet operations, events & catering, and collaborations & development initiatives.<br>The role ensures the highest standards of culinary excellence, consistency, cost control, hygiene, and innovation, while aligning all culinary activities with the brand vision and commercial objectives.<br>Key Responsibilities1. Culinary Leadership & Operations Lead and oversee all culinary operations across 2 main Restaurants, Pastry production, Events & Catering Collaborations & expansions (Pop-ups, Concept Stalls, product development) Ensure consistency in quality, presentation, and guest experience across all outlets Drive menu development, seasonality, and innovation across concepts Maintain strong operational discipline and execution standards<br>2. Organizational Leadership & Reporting Lines Direct management and oversight of:Executive Chef Head Chef Executive Pastry Chef Executive Sous Chef – Events & Catering Executive Chef – Events & Development<br>3. Define clear KPIs, performance standards, and development plans Conduct regular performance reviews and coaching sessions Ensure alignment and collaboration across all culinary divisions<br>4. Events, Catering & External Activations Oversee execution of all catering, high-profile events, and external activations Ensure culinary excellence in events aligned with brand positioning Support commercial growth through scalable catering and event concepts Collaborate closely with operations and commercial teams for revenue optimization<br>5. Collaborations, Projects & Product Development Lead culinary direction for:Partners Chef’s initiatives Stalls concepts and activations Extensions & pop-ups Product development and retail opportunities Develop new revenue streams through partnerships and culinary innovation Ensure all collaborations align with company’s brand and quality standards<br>6. Hygiene, Food Safety & Compliance Ensure full compliance with all local regulations and internal standards in collaboration with the Hygiene Manager. Lead implementation of HACCP and food safety protocols across all kitchens. Conduct regular audits and enforce corrective actions Maintain highest standards of cleanliness, hygiene, and food handling<br>7. Procurement & Cost Control Oversee culinary procurement strategy across all outlets and functions Ensure cost efficiency, supplier quality, and consistency Work closely with procurement and finance teams on:Food cost management Supplier negotiations Inventory control Drive continuous optimization of Cost of Goods Sold (COGS)<br>8. Financial & Commercial Performance Accountable for:Food cost targets Labor efficiency (kitchen staffing) Contribution to overall outlet profitability Support revenue growth through menu engineering and pricing strategies Collaborate with Finance on budgeting, forecasting, and performance tracking<br>9. Stakeholder Management Act as the key culinary liaison with:Internal leadership (GM Hospitality, Operations, Finance) External partners and collaborators Ensure clear communication and alignment across all stakeholders<br>Key Competencies Strong leadership and team development capabilities High-end culinary expertise (fine dining & large-scale operations) Commercial and financial acumen Strong organizational and structuring skills Ability to manage multiple concepts and stakeholders simultaneously High attention to detail and quality standards<br>Experience & Qualifications Minimum 10–15 years in senior culinary leadership roles Proven experience managing multi-outlet or complex culinary operations in the Middle East/ Europe and Asia preferred Experience in luxury hospitality / fine dining (Michelin) preferred Strong background in events and large-scale catering Solid understanding of procurement, cost control, and food safety systems Culturally versatile<br>Success Metrics (KPIs) Food Cost % vs target Consistency & quality scores across outlets Hygiene audit results Event execution quality & profitability Team retention and performance Revenue contribution from new initiatives

The Director of Culinary is responsible for the overall strategic, operational, and financial leadership of all culinary functions across company’s hospitality section. This includes outlet operations, events & catering, and collaborations & development initiatives.<br>The role ensures the highest standards of culinary excellence, consistency, cost control, hygiene, and innovation, while aligning all culinary activities with the brand vision and commercial objectives.<br>Key Responsibilities1. Culinary Leadership & Operations Lead and oversee all culinary operations across 2 main Restaurants, Pastry production, Events & Catering Collaborations & expansions (Pop-ups, Concept Stalls, product development) Ensure consistency in quality, presentation, and guest experience across all outlets Drive menu development, seasonality, and innovation across concepts Maintain strong operational discipline and execution standards<br>2. Organizational Leadership & Reporting Lines Direct management and oversight of:Executive Chef Head Chef Executive Pastry Chef Executive Sous Chef – Events & Catering Executive Chef – Events & Development<br>3. Define clear KPIs, performance standards, and development plans Conduct regular performance reviews and coaching sessions Ensure alignment and collaboration across all culinary divisions<br>4. Events, Catering & External Activations Oversee execution of all catering, high-profile events, and external activations Ensure culinary excellence in events aligned with brand positioning Support commercial growth through scalable catering and event concepts Collaborate closely with operations and commercial teams for revenue optimization<br>5. Collaborations, Projects & Product Development Lead culinary direction for:Partners Chef’s initiatives Stalls concepts and activations Extensions & pop-ups Product development and retail opportunities Develop new revenue streams through partnerships and culinary innovation Ensure all collaborations align with company’s brand and quality standards<br>6. Hygiene, Food Safety & Compliance Ensure full compliance with all local regulations and internal standards in collaboration with the Hygiene Manager. Lead implementation of HACCP and food safety protocols across all kitchens. Conduct regular audits and enforce corrective actions Maintain highest standards of cleanliness, hygiene, and food handling<br>7. Procurement & Cost Control Oversee culinary procurement strategy across all outlets and functions Ensure cost efficiency, supplier quality, and consistency Work closely with procurement and finance teams on:Food cost management Supplier negotiations Inventory control Drive continuous optimization of Cost of Goods Sold (COGS)<br>8. Financial & Commercial Performance Accountable for:Food cost targets Labor efficiency (kitchen staffing) Contribution to overall outlet profitability Support revenue growth through menu engineering and pricing strategies Collaborate with Finance on budgeting, forecasting, and performance tracking<br>9. Stakeholder Management Act as the key culinary liaison with:Internal leadership (GM Hospitality, Operations, Finance) External partners and collaborators Ensure clear communication and alignment across all stakeholders<br>Key Competencies Strong leadership and team development capabilities High-end culinary expertise (fine dining & large-scale operations) Commercial and financial acumen Strong organizational and structuring skills Ability to manage multiple concepts and stakeholders simultaneously High attention to detail and quality standards<br>Experience & Qualifications Minimum 10–15 years in senior culinary leadership roles Proven experience managing multi-outlet or complex culinary operations in the Middle East/ Europe and Asia preferred Experience in luxury hospitality / fine dining (Michelin) preferred Strong background in events and large-scale catering Solid understanding of procurement, cost control, and food safety systems Culturally versatile<br>Success Metrics (KPIs) Food Cost % vs target Consistency & quality scores across outlets Hygiene audit results Event execution quality & profitability Team retention and performance Revenue contribution from new initiatives

Job Location:<br><br>Souq Waqif Boutique Hotel By Tivoli<br><br>Overview<br><br>Minor Hotels is an international hotel owner, operator and investor, currently with a diverse portfolio of over 530 properties designed intelligently to appeal to a variety of travellers, serving new passions as well as personal needs. Through our Anantara, Avani, Elewana, Oaks, NH Hotels, NH Collection, nhow and TIVOLI properties, Minor Hotels operates in 50+ countries across Asia Pacific, the Middle East, Africa, the Indian Ocean, Europe and South America.<br><br>Like all members of the kitchen team, the Commis Chef must maintain high standards of health and safety, including personal hygiene. You will be responsible for producing the most creative and excellent dishes, ensuring that the guests expectations are exceeded and fully satisfied. The person in this position must be able to effectively communicate with other members of the kitchen team, this includes being able to gracefully receive constructive criticism as well as effectively carry out orders. Additionally, a Commis Chef also needs to be able to remain calm while multi-tasking, as they are often called upon to carry out many different orders simultaneously in a brief amount of time. The Commis Chef is a part of the kitchen team, and as such must be able and willing to perform the basic tasks of food preparation and organization in the kitchen. This ability to create excellence in your own area of responsibility and to support others as they do the same is vital to the successful operation of the kitchen and to ensure the enjoyment of guests.<br><br>Qualifications<br><br> High School degree Previous experience in a Food & Beverage/Restaurant operations role Passion for teamwork Excellent guest service skills Knowledge of basic preparation, presentation and preservation of food Basic knowledge of hygiene and safety procedures<br><br>Not the right fit? Set up email alerts as new job postings become available that meet your interest!

<p>Commis Chef is a key role which assists the head chef in the preparation and service of all sections in the Kitchen. Build an effective and motivated team which delivers consistent operational standards. And everyday to constantly elevate the guest care quality and provide a fantastic service that our guests love. Under the general guidance of the head chef, understands, practices, basic food hygiene as defined within the company guidelines and the Daily Diligence Diary Communicate any information to the relevant team members which includes information on stock levels, best working practices and quality control in accordance with operational standards Ensure that all food preparation and food levels are consistent with quality and quantity standards to ensure that the kitchen provides the best service possible Control storage of food items, ensure that spoilage and wastage is minimized. Exercise portion control to minimize cost impact on the business Follow guidelines and standard operating procedures which include, working in line with set recipes</p><p><strong>Desired Candidate Profile</strong></p><p>Ideally your background will be from the hotel/F&amp;B industry, and worked as a Commis Chef for a minimum of 2 years in a 3-star or above category hotel. Degree in Culinary Arts is an advantage. Advanced English language.</p><p>Skills and Competencies: People management skills and experience working with a multi-cultural team. Positive and enthusiastic attitude. Passion for the culinary arts. Responsible takes initiative and exercises good judgment. Proactive approach with the ability to work under pressure. Efficient, calm and organized with great attention to detail.</p>

<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><p><strong>Desired Candidate Profile</strong></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>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><p><strong>Desired Candidate Profile</strong></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>