Seafood Chef Jobs in Qatar

KEY RESPONSIBILITIES<br>Directs, coaches, supports, supervises, and evaluates (with the Sous Chef) all direct reports. Must have excellent food knowledge and a full understanding of culinary terms. Must be able to read, understand, follow, and prepare company recipes by maintaining the quality and consistency in taste according to the instructions provided by the corporate office. Must be proficient in completing tasks, work efficiently and productively. Must be able to work in any section of a kitchen. Coordinate and supervise all team members assigned to their section, assign and delegate tasks accordingly. Undertake recipe reviews daily. Maintain recipe folders in immaculate condition. Responsible for follow-through on any request within the area of responsibility received from the direct supervisor or manager on duty; this may include show plates, food samples and random food tastings. Control production levels and recommend ideas for improvements and better cost controlling. Prepare daily electronic food requisitions needed for his section production and countercheck deliveries for its accuracy; Report any discrepancies to his immediate supervisor. Must be able to oversee any main section (Sauce, Entremetier, Fish, Roast, Outlet CDP, Tournant and Cold Kitchen) and its entire food production. Maintain and ensure that Public Health are followed according to company standards and expectation (referring to US, Anvisa, Shipsan, Canadian, Australian etc.) and always followed within their section. Ensures that the HACCP program is carried out correctly. Maintains their assigned area in preparation for announced or unannounced United States Public Health type inspection either done by the Food & Beverage Director or the actual inspectors. Reports for duty at assigned times, follows their supervisor’s instructions, and ensures that personal appearance, uniform, and personal hygiene are in accordance with the company’s rules and regulations.<br>FINANCIAL RESPONSIBILITIES<br>This position is responsible for cost containment through the proper use, handling and maintenance of records, reports, supplies and equipment. Identifies potential expense reductions through cost control. Analyzes operational problems and establishes controls. Reviews timesheets and forwards them to the Executive Chef for approval. May prepare a variety of reports and letters utilizing personal computer system and equipment. Ensures that items are requisitioned in correct quantities, within acceptable timeframes and in accordance with established control procedures. Conducts workstation spot checks to ensure items are correctly stored to minimize deterioration and waste.<br>MOTIVATIONAL RESPONSIBILITIES<br>Monitors and manages the various assigned workstation functions. Monitors the assignment of duties and responsibilities to their staff. Observes and evaluates staff and work procedures to ensure quality standards and service are met. Makes recommendations regarding personnel actions such as new hire requests and discharges, to ensure adequate and continuous staffing. Inspects workstations, work areas, equipment, etc. to ensure efficient service and conformance to standards.<br>QUALIFICATIONS AND EDUCATION<br>A minimum of 8 years in an upscale hotel, resort, cruise ship or convention banqueting service and at least 2 years as Chef de Partie (shipboard experience preferred). A culinary school degree is required. Very strong management skills in a multicultural and dynamic environment. Very strong communication, problem solving, decision making, and interpersonal skills. Superior customer service, teambuilding, and conflict resolution skills. Knowledge of the principles and processes for providing personalized services including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques. Strong planning, coaching, organizing, staffing, controlling, and evaluating skills. Intermediate computer software skills required. Possess a good understanding of basic accounting principles such as numbering flow, “Debits/Credits”, adjusting entries, and corrections. Ability to write reports and business correspondence and to establish a good rapport with the ship’s Senior Officers and the corporate office.

kindly you can send cv via email to halil@desertroseqatar.com as well <br><br>Company Description Desert Rose Qatar is a hospitality business based in Doha, Qatar, focused on delivering high-quality dining experiences in a welcoming and contemporary setting. The company values fresh ingredients, consistent service standards, and attention to detail in both food preparation and guest interaction. Team members are encouraged to contribute creative ideas and maintain high professional and ethical standards. Desert Rose Qatar offers opportunities for culinary professionals to grow their skills and take part in shaping an evolving food concept.<br>Role Description This is a full-time, on-site Sushi Chef role located in Doha, Qatar. The Sushi Chef will prepare and present a variety of sushi dishes, including nigiri, maki, sashimi, and specialty rolls, ensuring consistent flavor, portioning, and visual appeal. Daily responsibilities include selecting and handling seafood, preparing rice and other ingredients, maintaining proper food storage, and following strict hygiene and safety procedures. The role involves coordinating with kitchen and service teams, managing prep schedules, monitoring stock levels, and minimizing food waste. The Sushi Chef will also help develop new menu items, adapt dishes to guest preferences, and uphold the restaurant’s quality standards during service.<br>Qualifications<br> <br>Candidates should possess strong Food Preparation and Cooking skills, with experience in sushi-making techniques. Candidates should possess solid Culinary Skills related to Japanese cuisine and modern presentation styles. Candidates should possess deep knowledge of Seafood selection, handling, and storage, with a focus on freshness and safety. Candidates should possess thorough understanding of Hygiene standards and food safety regulations in a professional kitchen. Previous experience as a Sushi Chef or in a Japanese or high-end restaurant environment is highly beneficial. Ability to work efficiently in a fast-paced setting, with strong time management and teamwork skills. Basic knowledge of inventory management and portion control to support cost-effective operations. Willingness to work flexible hours, including evenings, weekends, and holidays as required. Culinary certification or relevant professional training is an advantage.

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>Primarily responsible for preparing high-quality meat and poultry cuts while maintaining strict hygiene, food safety, and kitchen sanitation standards as per health and safety regulations. Assist in the preparation of meats, poultry, and seafood including trimming, portioning, marinating, and mise en place according to standards set by the Chef de Partie or Sous Chef. Execute butchery tasks with precision, ensuring proper cuts, quality control, and minimal wastage. Support the management of the butchery section, ensuring smooth daily operations and readiness for kitchen service. Coordinate with other kitchen sections to ensure timely supply of prepared meats and ingredients. Maintain effective communication and teamwork within the kitchen to support operational efficiency. Adhere strictly to hygiene, food safety, storage, labeling, and sanitation standards in all butchery practices.</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><ul><li>Minimum of High school education or a degree in Culinary</li><li>Minimum 2 years of relevant experience in a similar capacity</li><li>Previous experience in French cuisine</li><li>Oral proficiency in English language</li><li>Good reading, writing and oral proficiency in English language</li><li>Ability to speak other languages and basic understanding of local languages will be an advantage</li></ul><p></p></section>

Company Description<br><br>Rixos Premium Qetaifan Island North<br><br>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.<br><br>Job Description<br><br>Commis l<br><br>A Commis l is an experienced entry-level chef responsible for preparing ingredients, assisting in cooking, and supporting senior chefs in the kitchen. This role requires a strong foundation in basic culinary skills and the ability to work efficiently in a fast-paced environment.<br><br>Prepare ingredients including chopping, marinating, and portioning meats, vegetables, and seafood. Cook basic dishes, sauces, and garnishes under the supervision of the Demi Chef de Partie. Assist in grilling, frying, roasting, steaming, and sautéing as per menu requirements. Ensure food presentation and plating meet kitchen standards. Maintain knowledge of recipes, portion sizes, and cooking techniques. Maintain a clean and organized workstation throughout service. Follow food safety and hygiene regulations. Properly store and label ingredients, sauces, and semi-prepared food. Take initiative in learning advanced cooking techniques. Adapt quickly to different sections of the kitchen when assigned.<br><br>Qualifications<br><br>Culinary diploma or certification from a recognized institution (preferred).1-2 years of experience in a professional kitchen. Strong knowledge of basic cooking techniques and kitchen operations. Ability to work efficiently in a high-pressure, fast-paced environment. Good teamwork, communication, and multitasking skills.

<p>Ensures that all company's minimum brand standards have been implemented. Work closely with other associates in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests. Washes, peels, cuts, and seeds vegetables and fruits. Cleans, cuts, and grinds meats, poultry, and seafood. Dips food items in crumbs, flour, and batter to bread them. Assists in quality control of items. Weighs and measures designated ingredients. Sets up buffet/food presentations. Carries pans, kettles, and trays of food to and from workstations, stove, and refrigerator. Assists other chefs in their duties when required. 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. Stores foods in designated areas. Cleans work areas, equipment and utensils, segregates and removes garbage. 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.</p><p><strong>Desired Candidate Profile</strong></p><p>Always provides a courteous and professional service. Manages all guest and associate 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.</p>

Company Description Aruya Ventures is a leading hospitality company based in Doha, Qatar, overseeing 5-star hotels, fine dining restaurants, and a wide range of culinary initiatives. The company manages internationally renowned franchises alongside its own high-end brands, offering team members exposure to diverse dining concepts and service standards. Its portfolio includes event management and catering services, virtual restaurant brands, a luxury chocolate line, and commercial units providing convenience amenities. Aruya Ventures is committed to setting new benchmarks in hospitality and culinary excellence, creating an environment where professionals can refine their skills and grow their careers. Role Description The Sushi Chef de Partie is a full-time, on-site position based in Doha, Qatar, responsible for preparing high-quality sushi and related Japanese dishes to the restaurant’s standards. Daily tasks include organizing and maintaining the sushi station, handling fresh seafood and ingredients, executing precise cutting and rolling techniques, and ensuring consistent presentation. The role involves collaborating with the broader kitchen team, coordinating service during busy periods, and supporting menu development with creative sushi offerings. The Sushi Chef de Partie is also expected to follow strict food safety and hygiene procedures, manage stock rotation, and assist in training junior team members where required. Qualifications Strong culinary skills in sushi preparation, including Cooking and specialized Culinary Skills relevant to Japanese cuisine. Proficiency in Food Preparation techniques, including handling seafood, rice, and other ingredients to ensure quality and consistency. Knowledge of Hygiene standards and food safety regulations, with the ability to maintain a clean and organized workstation. Effective Communication skills to work collaboratively with kitchen and service teams in a fast-paced environment. Previous experience as a Sushi Chef de Partie or in a similar sushi-focused role within a high-end or fine dining establishment. Ability to work flexible hours, including evenings, weekends, and holidays, as required in hotel and restaurant operations. Attention to detail, strong time management, and a commitment to maintaining high culinary and presentation standards. Culinary training or certification in professional cooking, particularly with a focus on Japanese cuisine, is an advantage. Basic knowledge of inventory control and portioning to minimize waste and maintain cost efficiency. Willingness to learn, adapt to brand standards, and contribute ideas to menu development and seasonal offerings.

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>We are hiring experienced Barbeque &amp; Grill Chefs for a leading hospitality company in Qatar. The ideal candidate should have expertise in preparing a variety of grilled and barbeque dishes while maintaining high standards of food quality, hygiene, and presentation. Key Responsibilities Prepare and cook a variety of barbeque and grilled meat, seafood, and vegetable dishes. Marinate, season, and grill food according to standard recipes. Ensure consistency in taste, quality, and presentation of all dishes. Operate and maintain grills, ovens, and other kitchen equipment safely. Monitor food stock levels and inform the kitchen supervisor of replenishment needs. Follow food safety, hygiene, and sanitation standards at all times. Maintain cleanliness of the grill station and kitchen work area. Coordinate with the kitchen team to ensure timely food preparation and service.</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><p>Minimum 2–5 years of experience as a Barbeque/Grill Chef in restaurants, hotels, or catering companies. Good knowledge of grilling techniques and meat preparation. Ability to work in a fast-paced kitchen environment. Knowledge of food hygiene and safety standards. Basic English communication skills. Gulf experience will be an added advantage. Benefits Competitive salary: QAR 2,250 – 2,750 per month Accommodation provided Transportation provided Medical insurance Employment visa Paid annual leave Air ticket as per company policy</p><p></p></section>

We are seeking an experienced and versatile Private Chef to manage the daily culinary requirements of a private/VIP household. The successful candidate should have strong experience in general food preparation and cooking, along with good knowledge of pastry, bakery, and breakfast preparation. The Chef will be responsible for preparing high-quality, fresh, nutritious, and well-presented meals while adapting menus to the preferences, dietary requirements, and schedule of the household. Key Responsibilities Plan, prepare, and serve daily breakfast, lunch, dinner, snacks, desserts, and special meals. Prepare a wide variety of international, continental, Arabic, Asian, and other cuisines as required. Demonstrate strong skills in general food preparation and cooking, including meat, poultry, seafood, vegetables, rice, pasta, soups, sauces, and main courses. Prepare a variety of breakfast items, including eggs, pancakes, waffles, French toast, cereals, fresh juices, breads, and other breakfast specialties. Prepare pastries, bakery items, cakes, desserts, and other sweet dishes as required. Develop and rotate menus based on the family's preferences, nutritional requirements, and dietary restrictions. Prepare healthy and customized meals, including special diets such as vegetarian, low-carb, gluten-free, or allergy-specific meals where required. Ensure excellent food quality, taste, freshness, portion control, and presentation. Maintain strict standards of food hygiene, safety, sanitation, and cleanliness in accordance with household requirements. Manage kitchen supplies, ingredients, and food inventory, ensuring proper storage and minimizing wastage. Prepare grocery and ingredient lists and coordinate purchasing or communicate requirements to the household representative. Maintain the cleanliness and organization of the kitchen, cooking equipment, utensils, refrigerators, and storage areas. Prepare meals for private functions, family gatherings, dinner parties, and special occasions when required. Coordinate meal preparation and serving times according to the household's daily schedule. Work closely with other household staff, including housekeepers, butlers, nannies, and household managers, when required. Maintain complete confidentiality, discretion, and professionalism regarding the household and its family members. Ensure kitchen equipment and appliances are used safely and maintained in good working condition. Stay updated with new recipes, culinary techniques, healthy cooking methods, and food presentation trends. Perform other reasonable culinary and household-related duties assigned by the principal or household management. Candidate Requirements Proven experience as a Private Chef, Personal Chef, Executive Chef, Sous Chef, or similar culinary position. Strong practical experience in general cooking, pastry/bakery, and breakfast preparation. Good knowledge of multiple cuisines and cooking techniques. Strong menu planning and food presentation skills. Knowledge of food safety, hygiene, sanitation, and proper food storage. Ability to prepare fresh, nutritious, high-quality meals consistently. Ability to work independently with minimal supervision. Excellent attention to detail and high standards of cleanliness. Flexible to work according to the household's schedule, including weekends, holidays, and special occasions when required. Professional, trustworthy, discreet, and respectful of household privacy. Good communication and interpersonal skills. Preferred Experience Previous experience working for a VIP/private family, royal household, luxury residence, private estate, yacht, or five-star hotel is highly preferred. Culinary diploma, degree, or professional chef certification is an advantage. Experience with specialized diets and nutritional meal planning is an advantage. International culinary experience is highly desirable.

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p><b>Position:</b> Commis Chef – Pastry</p><p><b>Department:</b> Kitchen / Pastry</p><p><b>Reports To:</b> Pastry Chef / Head Chef</p><p><b>Job Summary</b></p><p>We are looking for a passionate and motivated <b>Commis Chef (Pastry)</b> to join our kitchen team. The ideal candidate has basic to intermediate pastry knowledge, enjoys working in a fast-paced environment, and is eager to learn and grow. The Commis Chef will assist in preparing a variety of pastries, cakes, desserts, cookies, breads, and other baked goods while maintaining high standards of food quality, hygiene, and presentation.</p><p><b>Key Responsibilities</b></p><ul><li>Assist in the preparation and production of pastries, cakes, cookies, breads, and desserts according to standardized recipes.</li><li>Ensure consistency in taste, quality, and presentation of all pastry products.</li><li>Prepare ingredients and organize workstations before production.</li><li>Follow food safety, sanitation, and hygiene standards at all times.</li><li>Monitor inventory levels and inform the Pastry Chef of stock shortages.</li><li>Properly store ingredients and finished products following food safety guidelines.</li><li>Maintain cleanliness and organization of the pastry kitchen and equipment.</li><li>Support daily production schedules and special orders.</li><li>Assist with decorating cakes and desserts when required.</li><li>Minimize food waste and handle ingredients responsibly.</li><li>Work closely with the kitchen team to ensure smooth daily operations.</li><li>Perform other duties assigned by the Pastry Chef or Head Chef.</li></ul><p><b>Qualifications</b></p><ul><li>Previous experience as a Commis Chef, Pastry Assistant, or in a similar bakery or pastry role is preferred.</li><li>Basic knowledge of pastry production, baking techniques, and dessert preparation.</li><li>Understanding of food safety and hygiene standards.</li><li>Ability to work efficiently under pressure and meet production deadlines.</li><li>Good communication and teamwork skills.</li><li>Willingness to learn and develop new pastry techniques.</li><li>Flexible to work shifts, weekends, and holidays when required.</li></ul><p><br></p> </div><h2 class="h5">Skills</h2> <div data-jb-field="skills"><p><b>Skills</b></p><ul><li>Basic baking and pastry preparation</li><li>Cake and dessert decoration (preferred)</li><li>Time management</li><li>Attention to detail</li><li>Teamwork and communication</li><li>Organization and cleanliness</li><li>Positive attitude and willingness to learn</li></ul><p><br></p></div>

We are searching for a talented and experienced Sous Chef to join our kitchen team. The Sous Chef will work closely with the Head Chef to ensure the kitchen operates efficiently and smoothly.<br><br> Job Responsibility:<br><br> Support the Head Chef in managing all kitchen activities Oversee food preparation, cooking, and presentation Ensure high quality of food and adherence to recipes Train and supervise kitchen staff Maintain inventory levels and order supplies as needed Help with menu planning and development Graduate or Certificates in Associates and/or bachelor’s degree in culinary arts from Culinary Institutes, Community Colleges and Technical Schools<br> Proven experience as a Sous Chef or similar role in a busy kitchen<br> In-depth knowledge of culinary techniques and practices<br> Excellent leadership and communication skills<br> Fluent in English and Arabic<br> Strong attention to detail and organizational skills

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p><br>We are searching for a talented and experienced Sous Chef to join our kitchen team. The Sous Chef will work closely with the Head Chef to ensure the kitchen operates efficiently and smoothly.<br><br>Job Responsibility:</p> <ul> <li>Support the Head Chef in managing all kitchen activities</li> <li>Oversee food preparation, cooking, and presentation</li> <li>Ensure high quality of food and adherence to recipes</li> <li>Train and supervise kitchen staff</li> <li>Maintain inventory levels and order supplies as needed</li> <li>Help with menu planning and development</li> </ul> </div><h2 class="h5">Skills</h2> <div data-jb-field="skills"><ul> <li>Graduate or Certificates in Associates and/or bachelor's degree in culinary arts from Culinary Institutes, Community Colleges and Technical Schools</li> <li>Proven experience as a Sous Chef or similar role in a busy kitchen</li> <li>In-depth knowledge of culinary techniques and practices</li> <li>Excellent leadership and communication skills</li> <li>Fluent in English and Arabic</li> <li>Strong attention to detail and organizational skills</li> </ul></div>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p><strong>RAS LAFFAN AREA-TAGALOG COOK</strong></p><p><strong>Qualifications:</strong></p><ul><li><p><strong>3 yrs experience as Cook</strong></p></li><li><p><strong>willing to stay in Ras Laffan</strong></p></li></ul></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><p>3 yrs experience as Cook</p><p></p></section>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>This role involves contributing to the overall success of the culinary team by executing tasks with precision, collaborating with colleagues, and maintaining a positive and efficient working environment. Assume responsibility for the assigned culinary section and any other special task assigned from time to time by the Sous Chef and Junior Sous Chef. Responsible for preparing, portioning, monitoring temperature, and garnishing foods to ensure that methods of cooking and garnishing and sizes of portions are as prescribed. Receive and examine food supplies required for the menu in order to ensure quality and quantity ensuring that it meet the established standards and specifications. Ensure preparation is carried out to the correct specifications and recipes in a timely manner. Ensure guest satisfaction and food quality standards. Proper use of materials in a continuous effort to keep wastage to a minimum. Perform all the tasks mentioned on the task list together with any additional duty assigned from time to time by the Sous Chef or Junior Sous Chef. Adhere to and enforce strict hygiene and safety standards, contributing to the overall cleanliness and organization of the kitchen.</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><ul><li>Higher Secondary or equivalent</li><li>Professional kitchen apprenticeship or chefs training course and previous experiences in quality establishments along with good culinary skills</li><li>1-2 years experience in the same role or 2 years experience as Demi Chef in a similar field</li><li>Good knowledge in Food Safety and HACCP</li><li>Experience in Turkish buffet restaurant is an added advantage</li></ul><p></p></section>

We are looking for an experienced Pastry Chef to prepare a variety of desserts, pastries or other sweet goods with Gulf Experience is a must. Specialty; baking cakes & decorative cakes.

We are looking for an experienced Pastry Chef to prepare a variety of desserts, pastries or other sweet goods with Gulf Experience is a must. Specialty; baking cakes & decorative cakes.

We are looking for an experienced Pastry Chef to prepare a variety of desserts, pastries or other sweet goods with Gulf Experience is a must. Specialty; baking cakes & decorative cakes.

Job Description<br><br>Summary-<br><br>We are looking for a skilled Chef De Partie to join our kitchen team. In this role, you will be responsible for preparing and cooking high-quality dishes following the Head Chef's recipes and specifications.<br><br>This position is based at Riviera Rayhaan by Rotana Doha.<br><br>Job Responsibility-<br><br> Prepare ingredients and assist in cooking high-quality dishes Help the Head Chef in creating menu items, recipes, and developing new dishes Ensure the kitchen meets all sanitation guidelines and food safety standards Train, supervise, and mentor junior staff members Manage and maintain inventory levels and food cost controls<br><br>Candidate Requirements-<br><br> Proven experience as a Chef De Partie or Line Cook Knowledge of various cooking methods, ingredients, equipment, and procedures Strong leadership and communication skills Ability to work well under pressure in a fast-paced environment Certification from a culinary school is a plus<br><br>Skills<br><br>Culinary expertise<br><br> Menu planning and execution Food safety and hygiene knowledge Team leadership and management Attention to detail Time management Creativity in preparing dishes Communication skills Ability to work under pressure Adaptability to changing culinary trends and demands

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 believe that our people are at the heart of everything we do. We're looking for an enthusiastic and people-focused Assistant Talent Acquisition Manager to help us attract, engage, and hire talented individuals who will bring our unique hospitality experience to life.<br><br>If you're passionate about recruitment, building relationships, and creating an outstanding candidate experience, we'd love to hear from you.<br><br>DUTIES<br><br> To work under the direction of the Senior Sous Chef, Sous Chef and Junior Sous Chef To ensure that the uniform provided is kept clean, presentable and in good condition, ensuring that personal appearance and hygiene standards are an example for the team. To compile the daily mise en place To promote effective teamwork To carry out all meat, fish, poultry, and vegetable preparations To cook all food items as requested, serving as expected. To prepare attractive food displays if required To receive, prepare and cook any orders. To clean and maintain all kitchen areas, including equipment and tools to Health & Safety standards. To report any potential health or hygiene hazards To ensure the proper handling of all food items in accordance with health and hygiene procedures as devised by the Company. To place food orders as required for the daily production. To ensure efficient stock rotation for any foods produced. Managing Duty Roaster in the absents of Head Chef. Coordinate with BOH Manager or Ass. Manager for Kitchen utensils and plates. Training New Staff For kitchen operation, recipes. Support other kitchen operation if its required. Cut, trim, bone, and grind beef, pork, lamb, and poultry Weigh, wrap, label, and price meat products for attractive counter displays. Monitor stock levels and inspect deliveries for quality and freshness Cleaning and maintaining tools and equipment and ensuring displays and signage are accurate and attractive. <br><br>Periodic Duties<br><br> To attend or conduct trainings. To fill out documentation as required per Safe and Sound standards. <br><br>Occasional Duties<br><br> To be flexible with regard to external duties such as special events, promotions and demonstrations To carry out any other reasonable request as directed by your manager. <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 help build exceptional teams and make a lasting impact, we'd love to welcome you to The Ned Doha.<br><br>Apply today and become part of something extraordinary.<br><br>#The Ned Doha

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>The Iconic Rixos Gulf Hotel Doha introduces a unique lifestyle and luxurious Services and products, Rixos warm hospitality, the vibrant Entertainment programs, and the trendy and distinguished ALL INCLUSIVE Food and Beverage concepts with 378 beautifully appointed guest Rooms, dream bedding and luxurious atmosphere. Join our motivated and vibrant Team as Pastry Chef and build your career with us.</p><p><strong>Key Responsibilities</strong></p><ul><li>Prepare and bake a variety of pastries, cakes, breads, desserts, and confectionery items.</li><li>Design and develop new dessert menus and seasonal specialties.</li><li>Ensure consistency in taste, presentation, and quality of all pastry products.</li><li>Supervise and train pastry kitchen staff, assigning daily tasks and maintaining productivity.</li><li>Monitor inventory levels and order ingredients and supplies as needed.</li><li>Maintain cleanliness, hygiene, and food safety standards in accordance with hotel policies and local regulations.</li><li>Control food costs by minimizing waste and ensuring efficient use of ingredients.</li><li>Coordinate with the Executive Chef and Food &amp; Beverage team for banquets, weddings, and special events.</li><li>Inspect finished products to ensure they meet quality and presentation standards.</li><li>Maintain and operate pastry kitchen equipment safely and efficiently.</li></ul><p><strong>Your experience and skills include;</strong></p><ul><li>Previous 5-star hotel experience is an advantage.</li><li>Excellent communication and customer service skills</li><li>Strong leadership qualities and management skills</li><li>Ability to maintain high service levels under pressure.</li><li>Additional certification(s) from a reputable Culinary school will be an advantage</li><li>3 years experience in the same capacity</li></ul><p><strong>Additional Information</strong></p><p>Pastry Chef are responsible for operating the pastry section of the kitchen while working closely with the Executive Chef . A Pastry Chef will also be required to plan production and develop seasonal offerings. Responsible to create high quality pastry dishes with the standard recipes and presentations in order to maintain quality standards and consistency of product.</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><ul><li>Previous 5-star hotel experience is an advantage.</li><li>Excellent communication and customer service skills</li><li>Strong leadership qualities and management skills</li><li>Ability to maintain high service levels under pressure.</li><li>Additional certification(s) from a reputable Culinary school will be an advantage</li><li>3 years experience in the same capacity</li></ul><p></p></section>

<p>The Sous Chef assists the Chef de Cuisine in managing all kitchen operations, ensuring high standards of food quality, hygiene, safety, and efficiency. The role supports menu execution, team supervision, cost control, and full compliance with the hotel s Integrated Management System (IMS) covering Quality, Environment, and Occupational Health &amp; Safety.</p><p>Kitchen Operations &amp; Food Production</p><ul><li>Assist the Chef de Cuisine in overseeing daily kitchen operations, food preparation, and service execution</li><li>Ensure all food is prepared, cooked, and presented in accordance with hotel standards, recipes, and portion control</li><li>Supervise mise en place, cooking processes, and plating to maintain consistency and quality</li></ul><p>Food Safety, Hygiene &amp; Compliance</p><ul><li>Ensure strict compliance with food safety, hygiene, and sanitation standards (HACCP)</li><li>Monitor food storage, labelling, temperature control, and FIFO practices</li><li>Conduct regular inspections of kitchen areas, equipment, and storage facilities</li><li>Identify and correct non-conformities related to food quality and hygiene</li><li>Ensure all kitchen equipment is used safely and maintained in good condition</li></ul><p><strong>Desired Candidate Profile</strong></p><ul><li>Diploma or professional qualification in Culinary Arts or equivalent</li><li>Minimum 3 5 years experience in a hotel or high-volume professional kitchen</li><li>Prior supervisory or Sous Chef experience preferred</li><li>HACCP certification required</li><li>Knowledge of ISO 9001, ISO 14001, ISO 45001, or IMS concepts is an advantage</li></ul>