Seafood Chef Jobs in Qatar

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p><strong>Job Summary:</strong></p><p>The Cook – Arabic Cuisines (Catering) is responsible for preparing and cooking authentic Arabic dishes as part of a large-scale catering operation. The role requires hands-on experience in Arabic culinary traditions, the ability to work in bulk food production, and maintaining consistent quality, hygiene, and taste across all meals served to clients and staff.</p><br><p><strong>Key Responsibilities:</strong></p><ul><li><p>Prepare and cook a variety of authentic Arabic dishes according to menu plans and customer preferences.</p></li><li><p>Ensure standardized recipes and portion control to maintain consistency in large-scale catering.</p></li><li><p>Work closely with the Head Chef or Camp Boss to plan daily menus and forecast ingredient requirements.</p></li><li><p>Maintain the highest standards of hygiene and food safety in accordance with HACCP and company policies.</p></li><li><p>Ensure proper storage, labeling, and rotation of food items to prevent spoilage and waste.</p></li><li><p>Supervise and assist kitchen helpers in food preparation, cleaning, and dish-up.</p></li><li><p>Contribute to continuous improvement in menu quality, variety, and authenticity for Arabic cuisine.</p></li><li><p>Comply with all health, safety, and company regulations related to catering operations.</p></li></ul></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><ul><li><p>Diploma or Certificate in Culinary Arts / Professional Cookery or equivalent.</p></li><li><p>Minimum 5 years of experience as a Cook in catering operations or large-volume kitchens, with a specialization in Arabic cuisines.</p></li><li><p>Proven knowledge of Arabian ingredients, traditional recipes, and regional cooking techniques.</p></li><li><p>Experience working in industrial catering, remote sites, or onshore camp kitchens is an advantage.</p></li><li><p>Ability to work under pressure and adapt to diverse work environments.<br><br><br>Note: Candidates meeting the above criterias will be contacted</p></li></ul><p></p></section>

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

We are hiring!<br>Exciting opportunities across multiple roles within the Catering & Hospitality Operations in Qatar.<br>CULINARY Roles: Executive Chef:Experience: 8–12 years in hospitality, catering, or large-scale kitchen operations. Qualifications: Culinary qualification or professional chef certification.• Multi-site kitchen & food production leadership • HACCP, food safety & hygiene compliance.• Menu design, standardization & cost control • GCC/international catering experience preferred.• Team management, training & performance • Qatar driving license preferred.<br>Sous Chef: Experience: Proven experience in a supervisory kitchen role. Qualifications: Culinary training or equivalent kitchen experience.• Daily kitchen operations supervision • Team training & motivation.• Menu execution & quality control • Front-of-house coordination.• Stock monitoring & inventory control • HACCP & food safety compliance.<br>Chef de Partie:Experience: 4–6 years in hospitality or catering operations. Qualifications: Culinary diploma or equivalent professional training.• Section ownership & food production management • Portion control & waste minimization.• Recipe adherence & quality standards • Inventory & FIFO stock rotation.• Commis chef supervision & guidance • HACCP & hygiene compliance.<br>Demi Chef de Partie: Experience as Commis Chef or Demi Chef. Qualifications: Culinary training or relevant kitchen experience.• Section food preparation & presentation • Workstation cleanliness & organization.• Senior chef support & quality maintenance • HACCP & food safety compliance.• Stock monitoring & proper storage (FIFO) • Peak service support.<br>Commis Chef:Experience: Entry-level; previous Commis Chef experience preferred. Qualifications: Basic culinary skills; food safety knowledge.• Food preparation & cooking to recipe standards • Proper storage & stock rotation (FIFO)• HACCP & food hygiene compliance • Portion control & waste reduction.<br>SPECIALIST KITCHEN ROLES: Chief Baker:Experience: Proven experience as Baker or Chief Baker in high-volume environment. Qualifications: Professional baking training or equivalent experience.• Daily bakery production oversight • Inventory & FIFO stock management.• Quality, consistency & presentation standards • Equipment maintenance & cleanliness.• Team training, supervision & development • HACCP & food safety compliance.<br>Head Butcher:Experience: Proven experience as Butcher or Head Butcher in high-volume environment. Qualifications: Professional butchery training or equivalent experience.• Butchery operations: Cutting, trimming & portioning • Inventory & FIFO stock management.• Meat quality, consistency & presentation • Equipment maintenance & sanitation.• Team supervision & development • HACCP & food safety compliance.<br>Barista: Experience in café, hospitality, or retail preferred. Qualifications: Coffee preparation knowledge; food safety awareness.• High-quality beverage & food preparation • Stock monitoring & rotation.• Customer service excellence • Brand standards & menu knowledge.• POS transaction handling • HACCP & hygiene compliance.<br>FRONT OF HOUSE & SERVICE Restaurant Manager: Experience: 6–10 years in restaurant or catering operations. Qualifications: Bachelor's degree/diploma in Hospitality or related field.• Full restaurant operations management • Cost control & revenue optimization.• Team leadership, scheduling & performance • Site audits, inspections & compliance.• Customer experience & complaint resolution • POS systems & MS Office proficiency.<br>Catering Supervisor:Experience: Supervisory experience in hospitality, catering, or retail. Qualifications: Relevant hospitality or operations qualification.• Daily catering operations supervision • Inventory control & waste reduction.• Staff performance monitoring & training • Operational records & documentation.• Customer feedback & issue resolution • HACCP & food safety compliance.<br>Waiter / Waitress:Experience: Experience in hospitality, catering, or retail preferred. Qualifications: Food safety awareness; customer service skills.• Food & beverage service to high standards • Dining area cleanliness & setup.• Order taking, billing & POS handling • Kitchen & team coordination.• Customer inquiry & complaint handling • HACCP & hygiene compliance.<br>OPERATIONS & LOGISTICS Assistant Operations Manager: Experience: 4–6 years in catering, hospitality, or retail operations. Qualifications: Bachelor's degree in Hospitality, Business Administration, or related field.• Multi-site daily operations support • Operational procedures implementation.• Manpower planning & staff deployment • Reporting & documentation management.• Site audits, inspections & quality checks • HACCP & food safety compliance.<br>Dispatch Supervisor Experience: Experience in hospitality, catering, logistics, or retail. Qualifications: Relevant operations or logistics qualification.• Daily dispatch & order fulfillment oversight • Dispatch records & reporting.• Delivery schedules & route planning • Team training & performance supervision.• Cross-team coordination (kitchen, logistics, service) • Food safety & transport standards compliance.<br>Store Keeper: Experience in hospitality, catering, retail, or warehouse operations. Qualifications: Basic computer skills; inventory management knowledge.• Stock receiving, storage & issuing • FIFO stock rotation & proper storage conditions.• Accurate inventory records & reporting • Cross-team supply coordination.• Regular stock counts & audits • Discrepancy & shortage reporting.<br>SUPPORT & HYGIENE Steward Supervisor: Experience in hospitality, stewarding, catering, or retail. Qualifications: Food safety & sanitation knowledge.• Stewarding operations supervision • Chemical usage monitoring & safe storage• Cleaning schedules, dishwashing & waste disposal • Sanitation records & cleaning logs• Team training & performance management • HACCP & hygiene compliance.<br>Steward: Experience in hospitality or catering is preferred. Qualifications: Basic hygiene & sanitation awareness.• Kitchen & service area cleanliness • Supply receiving & organized storage.• Dishwashing & waste disposal • Maintenance & hygiene issue reporting.• Cleaning schedule adherence • HACCP & sanitation standards compliance.<br>ADMIN, FINANCE & COMPLIANCE F&B Administrator: Experience: 2–4 years in catering, hospitality, or retail operations. Qualifications: Bachelor's degree/diploma in Hospitality, Business Administration, or related field.• F&B administrative & operational support • Scheduling, attendance & coordination support.• Daily operations, sales & inventory records • MS Office proficiency (Excel, Word).• Purchase orders & supplier documentation • HACCP & compliance documentation.<br>Purchase Officer: Experience: 3–5 years in catering, hospitality, or retail procurement. Qualifications: Bachelor's degree/diploma in Procurement, Supply Chain, or Business.• Daily procurement & sourcing activities • ERP systems & MS Office proficiency.• Supplier negotiation & vendor management • Inventory & cost-saving initiatives.• Purchase order processing & delivery tracking • Procurement compliance & documentation.<br>Nutritionist: Experience: 3–5 years in catering or food service operations Qualifications: Bachelor's degree in Nutrition, Dietetics, or Food Science.• Balanced menu design & dietary planning • Portion control & nutritional value monitoring.• Special & medical diet analysis • HACCP & food safety audit support.• Kitchen coordination for menu execution • Nutritional guidance & staff awareness.<br>HSEQ Manager:Experience: 7–10 years HSEQ experience; catering/hospitality sector preferred Qualifications: Bachelor's degree in Occupational Health & Safety; NEBOSH preferred; IOSH/ISO an advantage.• HSEQ policy development & implementation • Audit planning, execution & incident investigation.• Qatar HSE regulation & food safety compliance • HACCP oversight & hygiene standards.• Risk assessments & hazard identification • HSEQ training, KPI monitoring & reporting.<br>All roles based in Qatar. Valid Qatar Driving License is an advantage for most roles. HACCP. and food safety compliance is required across all positions.

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p><strong>EXECUTIVE CHEF – CATERING OPERATIONS, Doha, Qatar</strong></p><br><p>An exciting opportunity is available for an experienced Executive Chef to lead and manage high-level culinary operations across multiple sites.</p><br><p>Requirements:</p><br><p>-Extensive experience in five-star hotels, with strong professional culinary exposure</p><br><p>-Excellent knowledge of international cuisines and modern culinary practices</p><br><p>-Proven experience leading, motivating and managing large kitchen teams</p><br><p>-Strong skills in menu planning, food production, cost control, inventory and quality management</p><br><p>-Excellent knowledge of food safety, hygiene and operational standards</p><br><p>-Strong managerial, organisational and administrative abilities</p><br><p>-Able to oversee multiple sites and support the Project Manager when required</p><br><p>-Computer literate with strong reporting and documentation skills</p><br><p>-Valid driving licence and willingness to travel between sites</p><br><p>-Smart, confident, well-presented and an excellent communicator</p><br><p>-Package: Salary + full Expat package</p><br><p>-Annual vacation tickets</p><br><p>-Medical facilities</p><br><p>-Additional benefits as per Qatar Labour Law</p><br><p>An excellent opportunity for a seasoned Executive Chef with strong five-star hotel experience, international culinary expertise and proven leadership skills.</p><br> </div>

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

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

<p>We invite you to join the world of luxury hospitality at Raffles &amp; Fairmont Doha as our new Executive Sous Chef. The Executive Sous Chef supports the Executive Chef in leading all culinary operations across the hotel's restaurants, in-room dining, and specialty outlets. The role is responsible for ensuring exceptional food quality, creativity, consistency, and operational excellence while maintaining the luxury service standards of Raffles &amp; Fairmont. It also involves supervising kitchen teams, controlling costs, maintaining food safety and hygiene standards, and delivering outstanding guest dining experiences.</p><p>Key Responsibilities:</p><ul><li>Assist the Executive Chef in managing all kitchen operations and daily culinary activities</li><li>Develop innovative menus, seasonal offerings, and signature dishes aligned with the hotel's luxury brand</li><li>Ensure consistency in food quality, presentation, and taste across all dining venues</li><li>Lead, train, mentor, and motivate the culinary team to achieve high performance</li><li>Maintain HACCP food safety standards, sanitation, and regulatory compliance</li><li>Monitor food costs, inventory, purchasing, and waste reduction to maximise profitability</li><li>Collaborate with the marketing team on food promotions, special dining events, and guest experiences</li><li>Engage with guests, handle special requests, and continuously improve the dining experience</li><li>Drive operational efficiency while maintaining the highest standards of hospitality and culinary excellence</li></ul><p><strong>Desired Candidate Profile</strong></p><p>What will you bring to this role?</p><ul><li>5 7 years of senior culinary leadership experience in a luxury hotel, fine dining, or Michelin-starred restaurant</li><li>Strong expertise in international cuisine and modern culinary techniques</li><li>Proven leadership, communication, organisational, and team management skills</li><li>Comprehensive knowledge of HACCP, food safety, inventory control, and cost management</li><li>Passion for innovation, guest satisfaction, and delivering world-class culinary experiences</li><li>Embrace the Raffles &amp; Fairmont brand promise and luxury in your role and in all your interactions</li><li>Foster an inclusive environment where every individual feels valued and respected</li><li>Create an environment where colleagues are empowered, supported and recognized</li></ul>

<p>We invite you to join the world of luxury hospitality at Raffles &amp; Fairmont Doha as our new Executive Sous Chef. The Executive Sous Chef supports the Executive Chef in leading all culinary operations across the hotel's restaurants, in-room dining, and specialty outlets. The role is responsible for ensuring exceptional food quality, creativity, consistency, and operational excellence while maintaining the luxury service standards of Raffles &amp; Fairmont. It also involves supervising kitchen teams, controlling costs, maintaining food safety and hygiene standards, and delivering outstanding guest dining experiences.</p><p>Key Responsibilities:</p><ul><li>Assist the Executive Chef in managing all kitchen operations and daily culinary activities</li><li>Develop innovative menus, seasonal offerings, and signature dishes aligned with the hotel's luxury brand</li><li>Ensure consistency in food quality, presentation, and taste across all dining venues</li><li>Lead, train, mentor, and motivate the culinary team to achieve high performance</li><li>Maintain HACCP food safety standards, sanitation, and regulatory compliance</li><li>Monitor food costs, inventory, purchasing, and waste reduction to maximise profitability</li><li>Collaborate with the marketing team on food promotions, special dining events, and guest experiences</li><li>Engage with guests, handle special requests, and continuously improve the dining experience</li><li>Drive operational efficiency while maintaining the highest standards of hospitality and culinary excellence</li></ul><p><strong>Desired Candidate Profile</strong></p><p>5 7 years of senior culinary leadership experience in a luxury hotel, fine dining, or Michelin-starred restaurant</p><p>Strong expertise in international cuisine and modern culinary techniques</p><p>Proven leadership, communication, organisational, and team management skills</p><p>Comprehensive knowledge of HACCP, food safety, inventory control, and cost management</p><p>Passion for innovation, guest satisfaction, and delivering world-class culinary experiences</p><p>Embrace the Raffles &amp; Fairmont brand promise and luxury in your role and in all your interactions</p><p>Foster an inclusive environment where every individual feels valued and respected</p><p>Create an environment where colleagues are empowered, supported and recognized</p>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>Job Title: South Indian Cook Location: Qatar Industry: Food &amp; Beverage / Restaurant / Hospitality Job Description: We are hiring an experienced South Indian Cook for a reputed restaurant in Qatar. The ideal candidate should have strong expertise in preparing a variety of authentic South Indian dishes, especially dosas, idlis, vadas, chutneys, and sambar, while maintaining high standards of quality, hygiene, and presentation.</p><p>Key Responsibilities:</p><ul><li>Prepare and cook a wide range of South Indian dishes, including dosas, idlis, vadas, uttapams, and other breakfast items.</li><li>Prepare different varieties of dosas such as Plain Dosa, Masala Dosa, Mysore Masala Dosa, Ghee Roast, Rava Dosa, Onion Dosa, Cheese Dosa, Paper Roast, Set Dosa, and specialty dosas.</li><li>Prepare dosa batter and ensure consistency in taste, texture, and fermentation.</li><li>Prepare chutneys, sambar, and other South Indian accompaniments.</li><li>Maintain food quality, portion control, and presentation standards.</li><li>Ensure proper storage and handling of ingredients.</li><li>Maintain cleanliness and hygiene of the kitchen and cooking stations.</li><li>Monitor stock levels and report inventory requirements.</li><li>Follow food safety and sanitation standards at all times.</li><li>Assist in menu development and introduce new South Indian dishes when required.</li></ul></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><ul><li>Minimum 3+years of experience as a South Indian Cook, Dosa Master, or similar role.</li><li>Strong knowledge of South Indian cuisine, dosa preparation, batter fermentation, chutneys, and sambar.</li><li>Experience in restaurants, hotels, cafeterias, or catering establishments preferred.</li><li>Good understanding of food safety, hygiene, and kitchen operations.</li><li>Ability to work efficiently in a fast-paced environment and maintain quality during peak hours.</li><li>Indian nationality preferred.</li><li>Good teamwork, communication skills, and a passion for authentic South Indian cuisine.</li></ul><p>Benefits</p><ul><li>Competitive salary based on experience.</li><li>Accommodation and transportation as per company policy.</li><li>Medical insurance.</li><li>Annual leave and other benefits as per Qatar Labour Law.</li></ul><p></p></section>

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

<p>At Rosewood Doha, we create an environment where passion meets purpose and where careers have meaning. Guided by our philosophy of Relationship Hospitality and our culture of Make the Place, we believe in enriching lives, starting with yours. We empower you to bring your true self, grow with confidence, curate the extraordinary and leave your legacy. You ll be part of a diverse, inclusive and supportive community that invests in your development, celebrates achievements and inspires you to Discover Your Calling. Together, we push boundaries, explore the uncharted and shape the future of luxury lifestyle experiences. Rosewood Doha is a landmark destination inspired by Qatar s coral reefs, bringing together ultra-luxury hospitality, residential living, culinary experiences, holistic wellness, differentiated retail and events within one integrated ecosystem. The property includes a 155-key hotel, 162 serviced apartments and 276 private residences, alongside a diverse collection of restaurants and lounges, expansive event spaces and curated lifestyle experiences. Our destination also houses Asaya, Qatar s first members-only social wellness club, complemented by Rosewood s signature Manor Club for Club Room and Suite guests. Since opening in July of 2025, Rosewood Doha has been recognized with multiple international and regional accolades, including distinctions from the Michelin Guide, Forbes Travel Guide and Qatar Tourism - reflecting the scale, ambition and standards of excellence behind the destination. As part of the global Rosewood Hotels &amp; Resorts portfolio, the property represents a new generation of luxury that goes beyond traditional hospitality into lifestyle, community and experience-driven destinations. We believe exceptional work deserves exceptional care. At Rosewood Doha, we offer a thoughtfully designed associate experience that supports your wellbeing, growth and life beyond work. This includes: - A competitive salary and benefits package - High-quality associate accommodation in prime locations in the heart of Lusail and the Pearl - A birthday day off (because your milestones matter!) - Personalized development plans and continuous learning opportunities to support your career journey These benefits reflect our commitment to creating an environment where you thrive professionally and personally while building a meaningful career with us. Your Role: Guest Satisfaction: Always provides a courteous and professional service. Manages all guest and associate complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily. Maintains positive guest and colleague interactions with good working relationships. Operations: Organises and sets up the assigned section of the Food, Beverage, and Kitchens as efficiently as possible to increase speed and maximise productivity. Ensures that all dishes from that section are prepared consistently and according to standard recipes. Assists the Chef de Partie, Sous Chef and Chef de Cuisine in ensuring that all culinary standards in that section comply with company and Hotel Policies and Standard Operating Procedures. Monitors food and operating costs and controls these by reducing waste. Trains the culinary associates in that section of kitchen in the skills necessary for them to perform their function. Works in any sections of kitchen including associate kitchen when necessary or as requested by the Sous Chef or Chef de Cuisine. Ensures the sanitation standards for kitchen are being met. Is familiar with all sections of the kitchen to facilitate the flexible use of associates. Ensures that operating and kitchen equipment is maintained to a good standard with minimum breakage. To ensure effective food storage, stock rotation and labelling and to report any food wastage/spoilage to a sous chef/head chef. Talent &amp; Culture: Assists to oversee the punctuality and appearance of all Kitchen associates under your direction, making sure that they wear the correct uniform and maintain a high standard of personal appearance and hygiene, according to the hotel and department s grooming standards. Assists in the training of the associates ensuring that they have the necessary skills to perform their duties with the maximum efficiency. Supervises the associates within the department, ensuring that the correct standards and methods of service are maintained as stated in the Departmental Operations Manual. Develops the skills and effectiveness of all Kitchen associates through the appropriate training, coaching, and/or mentoring. Supports, demonstrating and reinforcing Rosewood Hotels &amp; Resorts Values and Culture Characteristics. Ensures that associates have a complete understanding of and adhere to associate rules and regulations. Ensures that associates follow all hotel, company and local rules, policies and regulations relating to fire and hazard safety, and security.</p><p><strong>Desired Candidate Profile</strong></p><p><br></p>

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>At The Ned Doha, we're looking for a talented and enthusiastic Commis 1 to join our dynamic kitchen team. This is an exciting opportunity to work alongside experienced chefs in a fast-paced, luxury hospitality environment where creativity, teamwork, and excellence are at the heart of everything we do.<br><br>What You’ll Be Doing:<br><br>Prepare high-quality ingredients and dishes in line with our culinary standards. Support the Chef de Partie and Sous Chefs in the day-to-day operation of the kitchen. Ensure food is prepared and presented with consistency and attention to detail. Maintain the highest standards of hygiene, food safety, and cleanliness. Work collaboratively with the team to deliver memorable dining experiences for our guests. <br><br>What we’re looking for:<br><br>Previous experience as a Commis Chef, preferably in a luxury hotel or high-volume restaurant. A genuine passion for food and hospitality. Eagerness to learn, develop new skills, and grow within a professional kitchen. A positive attitude, strong work ethic, and the ability to thrive in a team environment. Knowledge of food safety and hygiene practices. <br><br>What’s In It for You?<br><br>Competitive tax-free salary Company-provided accommodation and transportation21 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>If you're ready to take the next step in your culinary journey, we'd love to hear from you.<br><br>#Commis Chef #The Ned Doha #Luxury Hospitality #Doha Jobs

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>At The Ned Doha, we're looking for a talented and enthusiastic Commis 1 to join our dynamic kitchen team. This is an exciting opportunity to work alongside experienced chefs in a fast-paced, luxury hospitality environment where creativity, teamwork, and excellence are at the heart of everything we do.<br><br>What You’ll Be Doing:<br><br>Prepare high-quality ingredients and dishes in line with our culinary standards. Support the Chef de Partie and Sous Chefs in the day-to-day operation of the kitchen. Ensure food is prepared and presented with consistency and attention to detail. Maintain the highest standards of hygiene, food safety, and cleanliness. Work collaboratively with the team to deliver memorable dining experiences for our guests. <br><br>What we’re looking for:<br><br>Previous experience as a Commis Chef, preferably in a luxury hotel or high-volume restaurant. A genuine passion for food and hospitality. Eagerness to learn, develop new skills, and grow within a professional kitchen. A positive attitude, strong work ethic, and the ability to thrive in a team environment. Knowledge of food safety and hygiene practices. <br><br>What’s In It for You?<br><br>Competitive tax-free salary Company-provided accommodation and transportation21 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>If you're ready to take the next step in your culinary journey, we'd love to hear from you.<br><br>#Commis Chef #The Ned Doha #Luxury Hospitality #Doha Jobs

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>Are you passionate about Italian cuisine and eager to develop your culinary career in a vibrant, high-quality restaurant environment?<br><br>Cecconi’s at The Ned Doha is seeking a talented and motivated Commis 1 to join our kitchen team. Known for its contemporary yet classic approach to Italian dining, Cecconi’s celebrates authentic flavours, fresh ingredients, and exceptional hospitality.<br><br>This is an exciting opportunity for a chef who is enthusiastic about Italian cuisine and committed to delivering outstanding dishes with consistency and care.<br><br>What You’ll Be Doing:<br><br>Assist in the preparation and cooking of authentic Italian dishes, ensuring the highest standards of quality and presentation. Support the kitchen team during service and contribute to the smooth day-to-day operation of the restaurant. Prepare ingredients, sauces, pasta, and other menu items according to established recipes and standards. Maintain cleanliness and organisation within your work area at all times. Adhere to food safety, hygiene, and health regulations. Work closely with senior chefs to continuously improve your culinary skills and knowledge. <br><br>What we’re looking for:<br><br>Previous experience as a Commis Chef, preferably in an Italian restaurant or upscale dining environment. Knowledge of Italian cuisine, ingredients, and cooking techniques. Passion for food, attention to detail, and commitment to quality. Strong willingness to learn and develop within a professional kitchen. Ability to work efficiently under pressure in a fast-paced environment. Positive attitude, strong teamwork skills, and a proactive approach to work. Basic understanding of food safety and HACCP standards. <br><br>What’s In It for You?<br><br>Tax-free annual salary of QAR 24,000Company-provided accommodation and transportation21 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 Commis Chef!<br><br>#Commis Chef #The Ned Doha

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p><br>Summary:<br>We are looking for a skilled Commis II - Pastry to assist our Pastry Chef in preparing and producing high-quality desserts, pastries, and baked goods in our kitchen.</p> <p>This position is based at Riviera Rayhaan by Rotana Doha.<br><br>Job Responsibility:<br>1. Assist in the preparation and production of a variety of desserts, pastries, and baked goods.<br>2. Follow recipes and guidelines set by the Pastry Chef to maintain consistency and quality.<br>3. Ensure cleanliness and organization in the pastry section of the kitchen.<br>4. Assist in inventory management and stock rotation of pastry ingredients.<br>5. Adhere to all health and safety regulations while working in the kitchen.<br>6. Collaborate with the Pastry Chef and other team members to meet production schedules and deadlines.<br><br>Candidate Requirements:<br>1. Proven experience working as a Commis II or similar role in a pastry kitchen.<br>2. Knowledge of pastry techniques, methods, and ingredients.<br>3. Ability to follow recipes accurately and work efficiently in a fast-paced environment.<br>4. Strong attention to detail and passion for creating high-quality pastries.<br>5. Effective communication and teamwork skills.<br>6. Certificate or diploma in Culinary Arts or a related field is a plus.</p> </div>

<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.<br><br>As a Commis I 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 Chef de Partie or Demi Chef de Partie 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 your 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>

<p><h4>About Four Seasons:</h4> <p>Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.</p> <p>At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.</p> <h4>About the location:</h4> <p>Seaside retreat in the heart of Qatar’s capital; experience the completely new Four Seasons Hotel Doha, reimagined with modern grandeur and sparkling with sunlight and sea views. From the elegant lobby to energetic restaurants and lounges, our beachfront urban retreat has been transformed into a vibrant hotspot, while remaining true to our Qatari roots. This stunning urban beachfront retreat opened in April 2005 in the heart of the business district, and has 237 rooms and 20 unbranded townhouse villas, a large food and beverage operation with 10 stunning venues including the world’s largest Nobu restaurant, significant banquets and outside catering, five pools and a private beach, fitness center, and a spa and wellness center offering guests expansive hydrotherapy facilities including an ice room, colour therapy room, steam room and hydrotherapy pool. The hotel completed a beautiful renovation in 2019 and re-opened in March 2020.</p> <h4>Our team:</h4> <p>Our team is our greatest asset and the key to our success. We demonstrate our beliefs in the way we treat each other and by the example we set for one another. In all our interactions with our guests, customers, business associates and colleagues, we seek to deal with others as we would have them deal with us. Our team is built on mutual respect, collaboration, excellent service and a passion.</p> <h4>Who we look for:</h4> <p>We look for employees who share the Golden Rule; people who, by nature, believe in treating others as we would have them treat us. We look for individuals who share a passion for excellence and who infuse that enthusiasm into everything they do.</p> <h4>Responsibilities:</h4> <ul> <li>The Sushi Chef supports the Chef de Cuisine and Sous Chef in the day-to-day operation of the Nobu kitchen, ensuring the consistent preparation and presentation of exceptional dishes in accordance with Four Seasons and Nobu standards. This role is responsible for supervising kitchen operations during assigned shifts, supporting the development of the culinary team, maintaining food quality and safety standards, and contributing to the efficient operation of the kitchen.</li> <li>Support the Chef de Cuisine and Sous Chef in the daily operation of the Nobu kitchen, ensuring smooth and efficient service.</li> <li>Supervise kitchen employees during assigned shifts, providing guidance and support to maintain quality, consistency, and productivity.</li> <li>Assist in the preparation, production, and presentation of all menu items, ensuring they meet Nobu's culinary standards and presentation guidelines.</li> <li>Ensure cooking methods, portion sizes, recipes, and plating standards are consistently followed.</li> <li>Monitor food quality throughout preparation and service, addressing any issues promptly to maintain guest satisfaction.</li> <li>Assist with the training, coaching, and development of kitchen employees, ensuring adherence to Four Seasons culture, standards, and operating procedures.</li> <li>Maintain the highest standards of food hygiene, cleanliness, and sanitation in compliance with Four Seasons policies and local health regulations.</li> <li>Monitor cleanliness, organization, and proper storage of all kitchen areas, equipment, and refrigeration units.</li> <li>Assist with inventory management, stock rotation, ordering, and receiving to minimize waste and maintain appropriate stock levels.</li> <li>Support food cost control by ensuring proper portioning, minimizing waste, and following established recipes and purchasing guidelines.</li> <li>Assist with recipe maintenance and costing through the food and beverage ordering system as required.</li> <li>Communicate effectively with chefs, managers, and other departments to ensure operational needs are met and service runs efficiently.</li> <li>Participate in departmental meetings, training sessions, and continuous improvement initiatives.</li> <li>Take responsibility for designated sections of the kitchen and assume additional supervisory duties in the absence of the Sous Chef.</li> <li>Perform other duties as assigned by the Chef de Cuisine or Executive Chef to support the successful operation of Nobu.</li> </ul> <h4>Preferred qualifications and skills</h4> <ul> <li>Degree holder, preferably in culinary.</li> <li>3-5 years of management experience.</li> <li>Good organizational skills, with the ability to work independently.</li> <li>Strong analytical, problem-solving and project management skills.</li> <li>High work ethic, with a sense of responsibility for the role filled within our team.</li> <li>Excellent communication skills.</li> </ul> <h4>Our offering:</h4> <ul> <li>Deeply instilled values-based company culture.</li> <li>Opportunities to build a successful career with global potential.</li> <li>Unique strong culture - diversity of 50 different nationalities.</li> <li>Living accommodation in high quality, well-resourced apartment.</li> <li>Excellent training and development opportunities.</li> <li>Employee recognition programs.</li> <li>Complimentary nights at Four Seasons hotels worldwide.</li> <li>Paid annual home leave tickets.</li> <li>Complimentary meals in employee restaurants.</li> <li>Free transportation to work.</li> <li>Medical coverage.</li> </ul> <h4>Work authorization:</h4> <p>The hotel will apply for the work authorization for a successful candidate.</p></p><p></p>

<p>As a Chef de Partie – Bakery/Pastry, you will support the Pastry Chef in the daily operation of the bakery and pastry section, ensuring the consistent production of high-quality bakery products that meet company standards and exceed guest expectations. You will oversee bakery operations in the absence of the Pastry Chef, maintain the highest food safety and hygiene standards, supervise and develop team members, and contribute to achieving departmental financial and operational objectives.</p><p><br></p><p><b>Key Responsibilities</b></p><p><br></p><p>Operations</p><p><br></p><p>·&nbsp; &nbsp; &nbsp; &nbsp; &nbsp;Assist the Pastry Chef in the day-to-day management of the bakery operation.</p><p><br></p><p>·&nbsp; &nbsp; &nbsp; &nbsp; &nbsp;Assume full responsibility for bakery operations in the absence of the Pastry Chef.</p><p><br></p><p>·&nbsp; &nbsp; &nbsp; &nbsp; &nbsp;Prepare and present bakery products in accordance with approved recipes, portion standards, and presentation guidelines.</p><p><br></p><p>·&nbsp; &nbsp; &nbsp; &nbsp; &nbsp;Ensure all bakery products consistently meet the hotel's quality standards and guest expectations.</p><p><br></p><p>·&nbsp; &nbsp; &nbsp; &nbsp; &nbsp;Maintain the highest standards of cleanliness, food hygiene, sanitation, and workplace safety in compliance with HACCP, ADFCA regulations, and company policies.</p><p><br></p><p>·&nbsp; &nbsp; &nbsp; &nbsp; &nbsp;Monitor food quality throughout preparation and service to ensure consistency and excellence.</p><p><br></p><p>·&nbsp; &nbsp; &nbsp; &nbsp; &nbsp;Ensure proper storage, labeling, rotation (FIFO), and handling of all food products.</p><p><br></p><p>·&nbsp; &nbsp; &nbsp; &nbsp; &nbsp;Minimize food waste through effective stock control and efficient production planning.</p><p><br></p><p>·&nbsp; &nbsp; &nbsp; &nbsp; &nbsp;Work closely with the Stewarding, Purchasing, Stores, Food &amp; Beverage, and other operational departments to ensure seamless daily operations.</p><p><br></p><p>·&nbsp; &nbsp; &nbsp; &nbsp; &nbsp;Ensure all kitchen equipment is maintained in good working condition and report maintenance issues promptly.</p><p><br></p><p>·&nbsp; &nbsp; &nbsp; &nbsp; &nbsp;Participate in menu development, seasonal promotions, and recipe standardization as directed by the Pastry Chef.</p><p><br></p><p><b>Financial Responsibilities</b></p><p><br></p><p>·&nbsp; &nbsp; &nbsp; &nbsp; &nbsp;Assist in controlling food costs through proper portioning, waste reduction, and inventory management.</p><p><br></p><p>·&nbsp; &nbsp; &nbsp; &nbsp; &nbsp;Review store requisitions and support purchasing activities to ensure timely and accurate delivery of quality products.</p><p><br></p><p>·&nbsp; &nbsp; &nbsp; &nbsp; &nbsp;Monitor stock levels and maintain appropriate inventory to support operational requirements.</p><p><br></p><p>·&nbsp; &nbsp; &nbsp; &nbsp; &nbsp;Contribute to achieving departmental productivity and profitability targets.</p><p><br></p><p><b>People Leadership</b></p><p><br></p><p>·&nbsp; &nbsp; &nbsp; &nbsp; &nbsp;Lead by example by demonstrating professionalism, integrity, and commitment to the Company's Vision and Code of Conduct.</p><p><br></p><p>·&nbsp; &nbsp; &nbsp; &nbsp; &nbsp;Supervise, motivate, and support team members to achieve operational excellence.</p><p><br></p><p>·&nbsp; &nbsp; &nbsp; &nbsp; &nbsp;Delegate responsibilities effectively while ensuring tasks are completed according to established standards.</p><p><br></p><p>·&nbsp; &nbsp; &nbsp; &nbsp; &nbsp;Conduct daily shift briefings to communicate priorities, operational updates, and service expectations.</p><p><br></p><p>·&nbsp; &nbsp; &nbsp; &nbsp; &nbsp;Provide ongoing coaching, training, and performance feedback to team members.</p><p><br></p><p>·&nbsp; &nbsp; &nbsp; &nbsp; &nbsp;Ensure all associates understand and consistently follow company standards, food safety procedures, and service expectations.</p><p><br></p><p>·&nbsp; &nbsp; &nbsp; &nbsp; &nbsp;Foster a positive, respectful, and collaborative working environment.</p><p><br></p><p><b>Training &amp; Development</b></p><p><br></p><p>·&nbsp; &nbsp; &nbsp; &nbsp; &nbsp;Train, mentor, and develop bakery associates to ensure consistent product quality and operational standards.</p><p><br></p><p>·&nbsp; &nbsp; &nbsp; &nbsp; &nbsp;Support departmental cross-training initiatives to improve operational flexibility.</p><p><br></p><p>·&nbsp; &nbsp; &nbsp; &nbsp; &nbsp;Identify training needs and work with the Pastry Chef to develop team capabilities.</p><p><br></p><p>·&nbsp; &nbsp; &nbsp; &nbsp; &nbsp;Encourage continuous learning and professional development within the team.</p><p><br></p><p><b>Communication</b></p><p><br></p><p>·&nbsp; &nbsp; &nbsp; &nbsp; &nbsp;Maintain effective communication with colleagues across all hotel departments.</p><p><br></p><p>·&nbsp; &nbsp; &nbsp; &nbsp; &nbsp;Conduct clear, concise, and productive daily briefings.</p><p><br></p><p>·&nbsp; &nbsp; &nbsp; &nbsp; &nbsp;Build positive relationships with internal and external guests.</p><p><br></p><p>·&nbsp; &nbsp; &nbsp; &nbsp; &nbsp;Respond professionally and promptly to guest feedback, requests, and concerns.</p><p><br></p><p>·&nbsp; &nbsp; &nbsp; &nbsp; &nbsp;Represent the hotel professionally while promoting exceptional guest experiences.</p><p><br></p><p><b>Quality, Safety &amp; Compliance</b></p><p><br></p><p>·&nbsp; &nbsp; &nbsp; &nbsp; &nbsp;Ensure full compliance with all food safety legislation, HACCP requirements, ADFCA regulations, and company policies.</p><p><br></p><p>·&nbsp; &nbsp; &nbsp; &nbsp; &nbsp;Maintain a safe working environment by following health and safety procedures.</p><p><br></p><p>·&nbsp; &nbsp; &nbsp; &nbsp; &nbsp;Ensure proper use and maintenance of kitchen equipment.</p><p><br></p><p>·&nbsp; &nbsp; &nbsp; &nbsp; &nbsp;Participate in internal and external hygiene and food safety audits.</p><p><br></p><p>·&nbsp; &nbsp; &nbsp; &nbsp; &nbsp;Promote environmentally responsible work practices and sustainability initiatives.</p><p><br></p><p><b>Skills &amp; Competencies</b></p><p><br></p><p>·&nbsp; &nbsp; &nbsp; &nbsp; &nbsp;Strong bakery and pastry production skills.</p><p><br></p><p>·&nbsp; &nbsp; &nbsp; &nbsp; &nbsp;Leadership and team supervision.</p><p><br></p><p>·&nbsp; &nbsp; &nbsp; &nbsp; &nbsp;Food safety and hygiene knowledge (HACCP).</p><p><br></p><p>·&nbsp; &nbsp; &nbsp; &nbsp; &nbsp;Excellent organizational and time management skills.</p><p><br></p><p>·&nbsp; &nbsp; &nbsp; &nbsp; &nbsp;Strong communication and interpersonal skills.</p><p><br></p><p>·&nbsp; &nbsp; &nbsp; &nbsp; &nbsp;Problem-solving and decision-making abilities.</p><p><strong>Desired Candidate Profile</strong></p><p><br></p>

Job Location:<br><br>Souq Waqif Boutique Hotel By Tivoli<br><br>Overview<br><br>Minor Hotels is an international hotel owner, operator and investor, currently with a diverse portfolio of over 530 properties designed intelligently to appeal to a variety of travellers, serving new passions as well as personal needs. Through our Anantara, Avani, Elewana, Oaks, NH Hotels, NH Collection, nhow and TIVOLI properties, Minor Hotels operates in 50+ countries across Asia Pacific, the Middle East, Africa, the Indian Ocean, Europe and South America.<br><br>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!

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!