Chef Bakery Jobs in Qatar

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p> <strong>Summary</strong> </p> <p> <strong> </strong> </p> <p>The Chef de Partie 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> </p> <p> <strong>Key Responsibilities</strong> </p> <p> <strong> </strong> </p> <p> <strong>Kitchen Operations</strong> </p> <ul> <li> <p>Take ownership of the Arabic cuisine section, ensuring smooth day-to-day kitchen operations.</p> </li> <li> <p>Prepare and present authentic Arabic dishes in accordance with approved recipes, presentation standards, and portion specifications.</p> </li> <li> <p>Ensure all food produced meets company standards for quality, consistency, taste, temperature, and visual presentation.</p> </li> <li> <p>Coordinate daily food preparation based on business levels, forecasts, occupancy, and function requirements.</p> </li> <li> <p>Prepare daily mise en place to ensure timely and efficient service during all meal periods.</p> </li> <li> <p>Maintain full knowledge of Arabic cuisine, including traditional and contemporary cooking methods, regional specialties, spices, ingredients, and presentation styles.</p> </li> <li> <p>Assist in developing seasonal menus, buffet offerings, and special promotions featuring Arabic cuisine.</p> </li> <li> <p>Ensure all dishes are prepared and served according to standard recipes and portion control guidelines.</p> </li> <li> <p>Monitor food quality throughout preparation and service, taking immediate corrective action when required.</p> </li> <li> <p>Support banquet, buffet, la carte, and special event operations as required.</p> </li> </ul> <p> </p> <p> <strong>Food Safety &amp; Hygiene</strong> </p> <ul> <li> <p>Ensure strict compliance with HACCP principles, food safety standards, sanitation procedures, and local health regulations.</p> </li> <li> <p>Monitor food storage, labeling, stock rotation (FIFO), and temperature control to maintain product quality and safety.</p> </li> <li> <p>Conduct daily checks of all kitchen stations to ensure cleanliness, organization, and proper sanitation.</p> </li> <li> <p>Maintain the highest standards of personal hygiene and ensure compliance by all team members.</p> </li> <li> <p>Report any equipment faults or maintenance issues promptly.</p> </li> </ul> <p> <strong>Inventory &amp; Cost Control</strong> </p> <ul> <li> <p>Assist in monitoring food costs, minimizing waste, and maximizing productivity.</p> </li> <li> <p>Participate in receiving, inspecting, and storing food deliveries according to company procedures.</p> </li> <li> <p>Prepare daily production sheets and assist with inventory counts.</p> </li> <li> <p>Ensure proper utilization of ingredients to reduce food waste while maintaining quality standards.</p> </li> <li> <p>Support accurate stock control and requisition procedures.</p> </li> </ul> <p> <strong>Leadership &amp; Team Development</strong> </p> <ul> <li> <p>Supervise, coach, and support Commis Chefs and Kitchen Assistants within the Arabic kitchen section.</p> </li> <li> <p>Provide on-the-job training in Arabic cooking techniques, food presentation, hygiene standards, and kitchen procedures.</p> </li> <li> <p>Foster a positive, professional, and collaborative working environment.</p> </li> <li> <p>Assist the Sous Chef and Executive Chef in evaluating staff performance and identifying development opportunities.</p> </li> <li> <p>Promote teamwork and effective communication across all kitchen sections.</p> </li> </ul> <p> <strong>Guest Experience</strong> </p> <ul> <li> <p>Ensure every dish served reflects the highest culinary standards and enhances the guest dining experience.</p> </li> <li> <p>Respond promptly and professionally to guest feedback and special dietary requests whenever possible.</p> </li> <li> <p>Support continuous improvement initiatives to enhance guest satisfaction and operational excellence.</p> </li> </ul> <p> <strong>Administration</strong> </p> <ul> <li> <p>Prepare and maintain required kitchen documentation, including production sheets, temperature logs, cleaning schedules, and inventory records.</p> </li> <li> <p>Attend departmental meetings, training sessions, and briefings as required.</p> </li> <li> <p>Communicate effectively with the Executive Chef, Sous Chef, and Food &amp; Beverage team regarding operational requirements and service updates.</p> </li> <li> <p>Perform any additional duties assigned by management in support of business needs.</p> </li> </ul> <p> <strong>Leadership Competencies</strong> </p> <ul> <li> <p>Lead by example through professionalism, integrity, and commitment to excellence.</p> </li> <li> <p>Motivate and mentor junior team members to achieve high performance.</p> </li> <li> <p>Support recruitment, onboarding, coaching, performance reviews, and disciplinary processes when required.</p> </li> <li> <p>Promote an open-door culture that encourages communication, teamwork, and continuous learning.</p></li></ul><p> <strong>Experience, Certification &amp; Education</strong> </p> <ul> <li> <p>Diploma or Certificate in Culinary Arts or Professional Cookery.</p> </li> <li> <p>Minimum of 3 years' experience as a Chef de Partie or Demi Chef de Partie specializing in Arabic Cuisine within a hotel, resort, or high-volume restaurant.</p> </li> <li> <p>Demonstrated experience preparing authentic Arabic dishes, including hot and cold mezze, grills, traditional rice dishes, soups, breads, and desserts.</p> </li> <li> <p>HACCP, Food Safety, or Food Hygiene certification preferred.</p> </li> <li> <p>Knowledge of international hotel standards and quality systems is an advantage.</p> </li> </ul>","</div></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>Junior Sous Chef<br><br>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.<br><br>What you will be doing:<br><br>Assist in the daily operation of the assigned outlet and ensure smooth kitchen operations. Support the Sous Chef and Chef de Cuisine in menu planning, recipe development, and maintaining culinary standards. Supervise and guide chefs during food preparation, ensuring recipes, portion sizes, presentation, and quality standards are consistently followed. Train, coach, and develop junior kitchen team members to enhance their culinary skills and performance. Ensure food preparation is completed efficiently and according to established specifications and recipes. Monitor food quality, hygiene, and presentation to maintain the highest standards. Assist in achieving departmental objectives, food cost targets, and key performance indicators. Ensure all perishable food items are stored correctly under appropriate refrigerated conditions. Promote the efficient use of ingredients and kitchen resources to minimize waste. Ensure the correct use of knives and chopping boards in accordance with color-coded food safety guidelines. Monitor daily cleaning schedules and conduct temperature control checks to comply with food safety standards.<br><br>Qualifications<br><br>Minimum 3 years of culinary supervisory experience, preferably in a similar hotel concept. Turkish Cuisine All-Inclusive Buffet experience and hot kitchen is mandatory. College degree in Hotel Management, Culinary Arts, or a related discipline. Strong knowledge of traditional Turkish pot dishes. Excellent experience preparing authentic Turkish oven dishes. Previous experience in an All-Inclusive hotel environment. Previous experience training and supervising kitchen team members in high-volume food production. Excellent knowledge of food quality, hygiene, and kitchen operations. Previous work experience in Qatar or the Middle East 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>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>ABOUT THE ROLE We are looking for a talented Pastry Chef with a specialisation in pastry arts, a creative eye, and the technical skill to deliver exceptional pastries and desserts to a consistently high standard. KEY RESPONSIBILITIES : Prepare a wide variety of pastries, cakes, and baked items. Develop and innovate new dessert recipes and seasonal menus. Ensure consistency in quality, taste, and presentation. Manage pastry kitchen operations and inventory. Maintain hygiene and food safety standards. HOW TO APPLY Interested candidates are invited to submit their updated CV along with a cover letter using the application form on this page. Applications must clearly state the position being applied for. Important: Candidates are required to state their desired salary expectation (in QAR) in their application. Applications that do not include a salary expectation will not be considered.</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><ul><li>Culinary qualification with a specialisation in pastry or baking.</li><li>Proven experience as a Pastry Chef or Baker.</li><li>Creativity and passion for pastry arts.</li><li>Knowledge of food safety and hygiene regulations.</li></ul><p></p></section>

Company Description Hot N Cool (HNC) is a long-established food brand that has been serving customers in Qatar since 1991. The company offers a wide variety of dishes and treats, ranging from hot meals to cool refreshments, catering to diverse tastes and cravings. With a growing presence and ambition to bring “deliciousness to the world,” HNC focuses on quality, consistency, and memorable dining experiences. The brand values loyal customers and emphasizes continuous improvement to meet evolving culinary expectations.<br>Role Description This is a full-time, on-site Culinary Chef role based in Qatar. The Culinary Chef will plan, prepare, and present menu items, ensuring high standards of taste, quality, and food safety. Responsibilities include designing and updating menus, supervising kitchen staff, managing food inventory, and maintaining a clean and organized kitchen environment. The role involves coordinating with service teams to ensure timely order execution, monitoring portion control and presentation, and supporting training for junior kitchen personnel. The Culinary Chef will also contribute to new recipe development, maintain consistency across locations, and support special events and promotions as needed.<br>Qualifications<br> Professional culinary training and demonstrated experience as a Chef or in a similar kitchen leadership role. Strong skills in food preparation, menu creation, plating, and quality control. Knowledge of food safety standards, hygiene regulations, and best practices in kitchen operations. Ability to lead and mentor a diverse kitchen team, with strong communication and collaboration skills. Experience working in fast-paced, high-volume restaurant or hospitality environments. Flexibility to work shifts, weekends, and holidays as required by business needs. Attention to detail, creativity in recipe development, and commitment to consistent customer satisfaction. Familiarity with Middle Eastern and international cuisines is an advantage. Relevant culinary certifications or diplomas are preferred.

Chef De Partie – Culinary<br><br>Job Summary<br><br>Based at Mandarin Oriental, Doha within the Culinary Department in Doha, the Chef De Partie – Culinary is responsible for managing an assigned kitchen section and ensuring the consistent preparation, quality, and presentation of all dishes during daily operations within the culinary kitchen. The role supports assigned kitchen sections, outlets, buffet, à la carte, banquets, and special events by ensuring that hot and cold food items, sauces, garnishes, buffet items, à la carte dishes, and event preparations are prepared and delivered in accordance with established recipes, quality standards, and food safety requirements. Working under the guidance of senior chefs, the position contributes to leading junior colleagues, organizing mise en place, and maintaining section standards in line with business needs. The Chef De Partie – Culinary is expected to maintain high standards of hygiene, organization, teamwork, and flexibility while supporting operational requirements according to business needs.<br><br>Key Responsibilities<br><br>Manage the assigned culinary kitchen section and ensure daily production and service standards are achieved. Prepare, supervise, and check hot and cold food items, sauces, garnishes, buffet items, à la carte dishes, and event preparations for consistency, quality, and presentation. Organize mise en place, allocate tasks, and ensure the section is fully ready for service. Lead and train Demi Chef de Partie, Commis chefs, and trainees within the section. Monitor portion control, stock rotation, ordering needs, and wastage within the section. Ensure full compliance with HACCP, food safety, sanitation, and hotel hygiene procedures. Coordinate with other sections to support various outlets, buffet, à la carte, banquet, and special event operations and smooth service delivery. Communicate operational challenges, ingredient shortages, and quality concerns to senior chefs. Support menu tastings, recipe updates, and implementation of new dishes or standards.<br><br>Maintain a positive, organized, and professional working environment.<br><br>Job Specifications<br><br>Education & Experience<br><br>High School qualification or equivalent required. Culinary diploma or professional qualification preferred. Minimum 3 years of experience in a professional kitchen, preferably within luxury hospitality.<br><br>Skills & Requirements<br><br>Knowledge of general kitchen operations, mise en place, cooking methods, and service flow. Strong technical knowledge of section operations, recipe execution, and presentation standards. Ability to lead, organize, and motivate junior team members during preparation and service. Good understanding of ordering, stock rotation, portion control, and waste management. Solid knowledge of HACCP, food safety, hygiene, and kitchen audit requirements. Ability to maintain consistency and quality during high-volume service periods. Effective communication skills with peers, senior chefs, and supporting departments. Able to contribute ideas for menu improvements, seasonal items, and operational efficiency.<br><br>Flexible, reliable, and able to work across shifts, weekends, and public holidays.

Chef De Partie – Culinary<br><br>Job Summary<br><br>Based at Mandarin Oriental, Doha within the Culinary Department in Doha, the Chef De Partie – Culinary is responsible for managing an assigned kitchen section and ensuring the consistent preparation, quality, and presentation of all dishes during daily operations within the culinary kitchen. The role supports assigned kitchen sections, outlets, buffet, à la carte, banquets, and special events by ensuring that hot and cold food items, sauces, garnishes, buffet items, à la carte dishes, and event preparations are prepared and delivered in accordance with established recipes, quality standards, and food safety requirements. Working under the guidance of senior chefs, the position contributes to leading junior colleagues, organizing mise en place, and maintaining section standards in line with business needs. The Chef De Partie – Culinary is expected to maintain high standards of hygiene, organization, teamwork, and flexibility while supporting operational requirements according to business needs.<br><br>Key Responsibilities<br><br>Manage the assigned culinary kitchen section and ensure daily production and service standards are achieved. Prepare, supervise, and check hot and cold food items, sauces, garnishes, buffet items, à la carte dishes, and event preparations for consistency, quality, and presentation. Organize mise en place, allocate tasks, and ensure the section is fully ready for service. Lead and train Demi Chef de Partie, Commis chefs, and trainees within the section. Monitor portion control, stock rotation, ordering needs, and wastage within the section. Ensure full compliance with HACCP, food safety, sanitation, and hotel hygiene procedures. Coordinate with other sections to support various outlets, buffet, à la carte, banquet, and special event operations and smooth service delivery. Communicate operational challenges, ingredient shortages, and quality concerns to senior chefs. Support menu tastings, recipe updates, and implementation of new dishes or standards.<br><br>Maintain a positive, organized, and professional working environment.<br><br>Job Specifications<br><br>Education & Experience<br><br>High School qualification or equivalent required. Culinary diploma or professional qualification preferred. Minimum 3 years of experience in a professional kitchen, preferably within luxury hospitality.<br><br>Skills & Requirements<br><br>Knowledge of general kitchen operations, mise en place, cooking methods, and service flow. Strong technical knowledge of section operations, recipe execution, and presentation standards. Ability to lead, organize, and motivate junior team members during preparation and service. Good understanding of ordering, stock rotation, portion control, and waste management. Solid knowledge of HACCP, food safety, hygiene, and kitchen audit requirements. Ability to maintain consistency and quality during high-volume service periods. Effective communication skills with peers, senior chefs, and supporting departments. Able to contribute ideas for menu improvements, seasonal items, and operational efficiency.<br><br>Flexible, reliable, and able to work across shifts, weekends, and public holidays.

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <strong>Summary</strong><p>The Demi Chef de Partie supports the Chef de Cuisine and Chef de Partie in the efficient day-to-day operation of the kitchen section. This role is responsible for preparing, cooking, and presenting food in accordance with established recipes, quality standards, and food safety requirements. The Demi Chef de Partie plays a key role in maintaining operational excellence, ensuring guest satisfaction, and supporting the development of junior team members.</p><br><p>This job description is intended to outline the primary responsibilities and requirements of the role and is not an exhaustive list of all duties that may be assigned.</p><br><p><strong>Key Responsibilities</strong></p><br><p><strong>Food Quality &amp; Culinary Excellence</strong></p><br><ul><li><p>Assist in the daily preparation, production, and presentation of food items in accordance with approved recipes, portion standards, and quality specifications.</p><br></li><li><p>Ensure all dishes leaving the kitchen are prepared and presented to the highest standards set by the Outlet Chef.</p><br></li><li><p>Monitor product quality and consistency throughout food preparation and service periods.</p><br></li><li><p>Support the Chef de Partie in maintaining smooth and efficient kitchen operations.</p><br></li></ul><p><strong>Hygiene, Food Safety &amp; Compliance</strong></p><br><ul><li><p>Maintain the highest standards of cleanliness, sanitation, and kitchen maintenance at all times.</p><br></li><li><p>Adhere to all food safety and hygiene regulations, including HACCP requirements, and company standards.</p><br></li><li><p>Ensure proper handling, storage, labeling, and rotation of food products to maintain food quality and safety.</p><br></li><li><p>Participate in regular inspections and audits to ensure full compliance with food safety requirements.</p><br></li></ul><p><strong>Team Leadership &amp; Development</strong></p><br><ul><li><p>Provide guidance, support, and instruction to Commis Chefs and other junior kitchen team members.</p><br></li><li><p>Assist in training and coaching team members to enhance their skills, productivity, and performance.</p><br></li><li><p>Foster a positive, motivated, and collaborative working environment within the kitchen team.</p><br></li><li><p>Participate actively in daily briefings, meetings, and departmental communications.</p><br></li></ul><p><strong>Cost Control &amp; Operational Efficiency</strong></p><br><ul><li><p>Support inventory management by ensuring proper utilization of ingredients and supplies.</p><br></li><li><p>Minimize food waste, spoilage, and unnecessary costs through effective stock control and responsible kitchen practices.</p><br></li><li><p>Assist in monitoring portion control and maintaining food cost targets.</p><br></li><li><p>Ensure equipment and resources are used efficiently and responsibly.</p><br></li></ul><p><strong>Collaboration &amp; Communication</strong></p><br><ul><li><p>Work closely with colleagues and other hotel departments to ensure seamless service delivery and guest satisfaction.</p><br></li><li><p>Communicate effectively with supervisors and team members regarding operational requirements, service updates, and guest needs.</p><br></li><li><p>Contribute to a culture of teamwork and continuous improvement.</p><br></li></ul><p><strong>Health, Safety &amp; Environmental Responsibility</strong></p><br><ul><li><p>Operate in a safe and environmentally responsible manner to protect the health and wellbeing of guests, colleagues, and contractors.</p><br></li><li><p>Comply with all hotel environmental, health, and safety policies, procedures, and regulations.</p><br></li><li><p>Report any safety hazards, maintenance concerns, or incidents promptly to management.</p><br></li></ul><p><strong>Service Culture</strong></p><br><p>In addition to the technical competencies required for this role, the incumbent is expected to consistently demonstrate the principles of the company's <strong>Count on Me!</strong> service culture by being:</p><br><ul><li><p>Responsive to guest and team members’ needs.</p><br></li><li><p>Respectful, professional, and collaborative in all interactions.</p><br></li></ul><p>Committed to delivering exceptional guest experiences</p><br> </div>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>The Junior Sous Chef will assist in the oversight of the day to day kitchen operations, supporting the Sous Chef / Chef de Cuisine in ensuring that all food preparation, production, presentation and service meet the high standards of the Raffles &amp; Fairmont brands. The role demands strong culinary technique, leadership potential, excellent organization and a proactive approach to guest centric service, food safety, cost control and team development.</p><p><b>Key Responsibilities</b></p><p>Kitchen &amp; Production</p><ul><li>Support the Sous Chef / Chef de Cuisine in managing the kitchen operations: food preparation, cooking, plating and service</li><li>Ensure the consistency of all dishes in terms of taste, appearance, portion size and presentation, according to established recipes and brand standards</li><li>Participate in mise en place, line management, assembly stations and service execution during high volume periods.</li><li>Monitor and manage ingredient quality, storage, stock rotation, and minimize waste.</li></ul><p>Quality, Food Safety &amp; Compliance</p><ul><li>Maintain highest standards of hygiene, sanitation and kitchen safety, in compliance with HACCP and local regulations.</li><li>Conduct regular checks on storage, equipment, food preparation and service to ensure compliance with standards.</li><li>Ensure proper handling, labeling, and storage of food items, and supervise compliance across shifts.</li></ul><p>Team Leadership &amp; Development</p><ul><li>Supervise and support the kitchen team (line cooks, prep cooks, commis) during service; ensure smooth operations across shifts.</li><li>Provide training, guidance and mentorship to junior kitchen staff; assist in schedule management and shift coverage.</li><li>Assist with recruiting, evaluating performance, and providing feedback to culinary team members.</li></ul><p>Operational Efficiency &amp; Cost Control</p><ul><li>Help manage inventory levels, placing orders as required, monitoring usage and ensuring value for money.</li><li>Assist in controlling food cost, portion control, wastage minimization and aligning kitchen operations with budgetary goals.</li><li>Contribute to the development and implementation of standard operating procedures (SOPs) and best practices for kitchen efficiency.</li></ul><p>Creativity &amp; Guest Experience</p><ul><li>Collaborate with the culinary leadership team to develop and implement special menus, seasonal dishes, promotions, and themed events.</li><li>Interact with guests when needed to gather feedback, resolve concerns and enhance their dining experience.</li><li>Uphold the brand s standards in luxury service, presentation and hospitality experience.</li></ul></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><p>Culinary diploma or equivalent qualification in culinary arts, hotel &amp; restaurant management or related field. Minimum 3 years experience in a professional kitchen environment including at least 1 year in a supervisory or lead position. Experience in luxury hotels, high end restaurants or similar premium hospitality settings preferred. Strong culinary foundation: proficiency in a variety of cooking techniques, cuisines, plating/presentation styles and kitchen management. Leadership qualities: ability to motivate, train and direct a team; strong communication and interpersonal skills. Excellent organizational, multitasking and time management skills; ability to work under pressure in a fast paced environment. Flexible to work varied shifts, including evenings, weekends and holidays. Knowledge of food safety, hygiene standards, health regulations and kitchen operations software/inventory systems is a plus. A positive, proactive attitude with a passion for culinary excellence, creativity and guest satisfaction.</p><p></p></section>

Organization- Andaz Doha<br><br>Summary<br><br>At Andaz Doha, we focus on our brand promise of delivering Moments of More by offering challenging and rewarding careers that are more than just your typical job. Our values of Wellbeing, Inclusion, Respect, Empathy, Integrity, and Experimentation are the core of what we do. Our family atmosphere is what keeps our colleagues highly engaged.<br><br>You will be responsible to provide an excellent and consistent level of service to your customers. The Commis Chef is responsible to prepare a consistent, high-quality food product and ensure courteous, professional, efficient and flexible service that supports the out let’s operating concept and Hyatt International standards.<br><br>Qualifications<br><br> 1 year work experience as Commis Chef or 2 years as Apprentice in a hotel or restaurant with good standards / Basic Culinary skills / good hygiene knowledge.

Organization- Andaz Doha<br><br>Summary<br><br>At Andaz Doha, we focus on our brand promise of delivering Moments of More by offering challenging and rewarding careers that are more than just your typical job. Our values of Wellbeing, Inclusion, Respect, Empathy, Integrity, and Experimentation are the core of what we do. Our family atmosphere is what keeps our colleagues highly engaged.<br><br>You will be responsible to provide an excellent and consistent level of service to your customers. The Commis Chef is responsible to prepare a consistent, high-quality food product and ensure courteous, professional, efficient and flexible service that supports the out let’s operating concept and Hyatt International standards.<br><br>Qualifications<br><br> 1 year work experience as Commis Chef or 2 years as Apprentice in a hotel or restaurant with good standards / Basic Culinary skills / good hygiene knowledge.

<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>

Summary<br><br>The Demi Chef de Partie supports the Chef de Cuisine and Chef de Partie in the efficient day-to-day operation of the kitchen section. This role is responsible for preparing, cooking, and presenting food in accordance with established recipes, quality standards, and food safety requirements. The Demi Chef de Partie plays a key role in maintaining operational excellence, ensuring guest satisfaction, and supporting the development of junior team members.<br><br>This job description is intended to outline the primary responsibilities and requirements of the role and is not an exhaustive list of all duties that may be assigned.<br><br>Key Responsibilities<br><br>Food Quality & Culinary Excellence<br><br>Assist in the daily preparation, production, and presentation of food items in accordance with approved recipes, portion standards, and quality specifications. Ensure all dishes leaving the kitchen are prepared and presented to the highest standards set by the Outlet Chef. Monitor product quality and consistency throughout food preparation and service periods. Support the Chef de Partie in maintaining smooth and efficient kitchen operations.<br><br>Hygiene, Food Safety & Compliance<br><br>Maintain the highest standards of cleanliness, sanitation, and kitchen maintenance at all times. Adhere to all food safety and hygiene regulations, including HACCP requirements, and company standards. Ensure proper handling, storage, labeling, and rotation of food products to maintain food quality and safety. Participate in regular inspections and audits to ensure full compliance with food safety requirements.<br><br>Team Leadership & Development<br><br>Provide guidance, support, and instruction to Commis Chefs and other junior kitchen team members. Assist in training and coaching team members to enhance their skills, productivity, and performance. Foster a positive, motivated, and collaborative working environment within the kitchen team. Participate actively in daily briefings, meetings, and departmental communications.<br><br>Cost Control & Operational Efficiency<br><br>Support inventory management by ensuring proper utilization of ingredients and supplies. Minimize food waste, spoilage, and unnecessary costs through effective stock control and responsible kitchen practices. Assist in monitoring portion control and maintaining food cost targets. Ensure equipment and resources are used efficiently and responsibly.<br><br>Collaboration & Communication<br><br>Work closely with colleagues and other hotel departments to ensure seamless service delivery and guest satisfaction. Communicate effectively with supervisors and team members regarding operational requirements, service updates, and guest needs. Contribute to a culture of teamwork and continuous improvement.<br><br>Health, Safety & Environmental Responsibility<br><br>Operate in a safe and environmentally responsible manner to protect the health and wellbeing of guests, colleagues, and contractors. Comply with all hotel environmental, health, and safety policies, procedures, and regulations. Report any safety hazards, maintenance concerns, or incidents promptly to management.<br><br>Service Culture<br><br>Required<br><br>In addition to the technical competencies required for this role, the incumbent is expected to consistently demonstrate the principles of the company's Count on Me! service culture by being:<br><br>Responsive to guest and team members’ needs. Respectful, professional, and collaborative in all interactions.<br><br>Committed to delivering exceptional guest experiences<br><br>KEY COMPETENCIES <br><br>Alongside with the fundamentals of the brand service culture, the incumbent will be required to demonstrate the below competencies:<br><br>Communication Efficiency Attention to detail Ability to work under pressure Teamwork Flexibility Reliability “Can do” attitude Excellent grooming standards<br><br>BACKGROUND <br><br> Diploma or certification in Culinary Arts, Hospitality, or a related field preferred. Minimum 2–3 years of culinary experience in a luxury hotel, fine-dining restaurant, or five-star hospitality environment. Strong knowledge of food preparation, cooking techniques, presentation standards, and kitchen operations. Experience working in a specific kitchen section (e.g., hot kitchen, cold kitchen, pastry, or banquet operations). Understanding of food safety, hygiene, and HACCP standards.<br><br>Skills: Detail Oriented, Team Player, Creativity

Summary<br><br>The Demi Chef de Partie supports the Chef de Cuisine and Chef de Partie in the efficient day-to-day operation of the kitchen section. This role is responsible for preparing, cooking, and presenting food in accordance with established recipes, quality standards, and food safety requirements. The Demi Chef de Partie plays a key role in maintaining operational excellence, ensuring guest satisfaction, and supporting the development of junior team members.<br><br>This job description is intended to outline the primary responsibilities and requirements of the role and is not an exhaustive list of all duties that may be assigned.<br><br>Key Responsibilities<br><br>Food Quality & Culinary Excellence<br><br>Assist in the daily preparation, production, and presentation of food items in accordance with approved recipes, portion standards, and quality specifications. Ensure all dishes leaving the kitchen are prepared and presented to the highest standards set by the Outlet Chef. Monitor product quality and consistency throughout food preparation and service periods. Support the Chef de Partie in maintaining smooth and efficient kitchen operations.<br><br>Hygiene, Food Safety & Compliance<br><br>Maintain the highest standards of cleanliness, sanitation, and kitchen maintenance at all times. Adhere to all food safety and hygiene regulations, including HACCP requirements, and company standards. Ensure proper handling, storage, labeling, and rotation of food products to maintain food quality and safety. Participate in regular inspections and audits to ensure full compliance with food safety requirements.<br><br>Team Leadership & Development<br><br>Provide guidance, support, and instruction to Commis Chefs and other junior kitchen team members. Assist in training and coaching team members to enhance their skills, productivity, and performance. Foster a positive, motivated, and collaborative working environment within the kitchen team. Participate actively in daily briefings, meetings, and departmental communications.<br><br>Cost Control & Operational Efficiency<br><br>Support inventory management by ensuring proper utilization of ingredients and supplies. Minimize food waste, spoilage, and unnecessary costs through effective stock control and responsible kitchen practices. Assist in monitoring portion control and maintaining food cost targets. Ensure equipment and resources are used efficiently and responsibly.<br><br>Collaboration & Communication<br><br>Work closely with colleagues and other hotel departments to ensure seamless service delivery and guest satisfaction. Communicate effectively with supervisors and team members regarding operational requirements, service updates, and guest needs. Contribute to a culture of teamwork and continuous improvement.<br><br>Health, Safety & Environmental Responsibility<br><br>Operate in a safe and environmentally responsible manner to protect the health and wellbeing of guests, colleagues, and contractors. Comply with all hotel environmental, health, and safety policies, procedures, and regulations. Report any safety hazards, maintenance concerns, or incidents promptly to management.<br><br>Service Culture<br><br>Required<br><br>In addition to the technical competencies required for this role, the incumbent is expected to consistently demonstrate the principles of the company's Count on Me! service culture by being:<br><br>Responsive to guest and team members’ needs. Respectful, professional, and collaborative in all interactions.<br><br>Committed to delivering exceptional guest experiences<br><br>KEY COMPETENCIES <br><br>Alongside with the fundamentals of the brand service culture, the incumbent will be required to demonstrate the below competencies:<br><br>Communication Efficiency Attention to detail Ability to work under pressure Teamwork Flexibility Reliability “Can do” attitude Excellent grooming standards<br><br>BACKGROUND <br><br> Diploma or certification in Culinary Arts, Hospitality, or a related field preferred. Minimum 2–3 years of culinary experience in a luxury hotel, fine-dining restaurant, or five-star hospitality environment. Strong knowledge of food preparation, cooking techniques, presentation standards, and kitchen operations. Experience working in a specific kitchen section (e.g., hot kitchen, cold kitchen, pastry, or banquet operations). Understanding of food safety, hygiene, and HACCP standards.<br><br>Skills: Detail Oriented, Team Player, Creativity

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>Prepare, season, and cook various types of kebabs, including doner, shish, adana, and kofta. Operate and manage vertical rotisserie grills (doner machines) and open grills/skewers. Ensure meat is properly marinated using authentic recipes and spice blends. Slice doner meat with precision during service to maintain speed and quality. Prepare accompaniments such as salads, sauces, flatbreads, and sides. Monitor food portions and presentation for consistency and customer satisfaction. Maintain cleanliness and hygiene of the kitchen and equipment. Follow all food safety and hygiene standards (HACCP or equivalent). Manage inventory levels and communicate ordering needs to kitchen management. Work effectively in a team, supporting kitchen staff during peak hours.</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><p>Proven experience as a kebab/doner chef or in a similar culinary role. Strong knowledge of traditional Middle Eastern, Turkish, or Mediterranean cuisine. Skilled in marinating, grilling, and meat slicing techniques. Ability to work quickly and efficiently in a high-pressure kitchen. Excellent knife handling and food prep skills. Good understanding of food safety and hygiene practices. Ability to work flexible hours, including evenings, weekends, and holidays. Culinary training or food handling certification is a plus.</p><p></p></section>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span>Park Hyatt Doha offers a luxurious hospitality experience with exceptional dining and event services. We are seeking a passionate and dedicated Commis Chef – Banquets to join our Culinary team and support the preparation and delivery of outstanding banquet experiences for our guests.</span><br><span>Key Responsibilities</span><br><ul><li><span>Assist in the preparation, cooking, and presentation of banquet meals according to hotel standards.</span></li><li><span>Ensure consistency in food quality, taste, and appearance.</span></li><li><span>Support senior chefs in daily kitchen operations and banquet event preparations.</span></li><li><span>Maintain proper food handling, storage, and hygiene practices in compliance with HACCP and food safety standards.</span></li><li><span>Prepare ingredients, mise en place, and cooking stations as directed.</span></li><li><span>Monitor food stock levels and report replenishment requirements.</span></li><li><span>Keep workstations clean, organized, and safe at all times.</span></li><li><span>Contribute to minimizing food waste and maximizing operational efficiency.</span></li><li><span>Collaborate effectively with kitchen and service teams to ensure seamless event execution.</span></li></ul><br><br><b>Qualifications:</b><br><ul><li><span>Certificate or Diploma in Culinary Arts or a related field.</span></li><li><span>Previous experience as a Commis Chef or Kitchen Assistant in a hotel, banquet operation, or upscale restaurant preferred.</span></li><li><span>Basic knowledge of food preparation techniques and kitchen equipment.</span></li><li><span>Understanding of food safety and hygiene regulations.</span></li><li><span>Ability to work in a fast-paced environment and under pressure.</span></li><li><span>Strong teamwork and communication skills.</span></li><li><span>Flexible to work shifts, weekends, and public holidays as required.</span></li></ul><br><p><span>If you’re ready to take your career to new heights and be part of something truly special, we want to hear from you! Join us at Park Hyatt Doha – where luxury meets opportunity.</span></p><br><p><span>Apply today and start your journey with us!</span><br><span>________________________________________</span><br><span><i>Park Hyatt Doha is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees.</i></span></p><br> </div>

<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 Chief Cook is responsible for leading the culinary operations of a catering service of a particular site. This includes menu development, food preparation, team supervision, ensuring high-quality food standards, and maintaining a safe and clean kitchen. The Chief cook will work closely with the Site Manager and others to ensure a seamless culinary experience.<br></p><p><strong>Key Responsibilities:</strong></p><ul><li><p>The Chief cook oversees all kitchen operations, including menu planning, food preparation, staff supervision, and compliance with food safety standards. The role ensures high-quality meals are delivered efficiently and cost-effectively to meet client and catering requirements.</p></li><li><p>Plan, design, and update menus in line with client needs, seasonal availability, and nutritional requirements.</p></li><li><p>Supervise and coordinate all kitchen staff, including cooks, assistant cooks, and stewards.</p></li><li><p>Oversee food preparation and cooking to ensure consistent quality, taste, and presentation.</p></li><li><p>Ensure compliance with HACCP, food safety, hygiene, and occupational health standards.</p></li><li><p>Monitor inventory, order supplies, and coordinate with storekeepers and procurement to maintain stock levels.</p></li><li><p>Conduct regular inspections of kitchen, storage, and equipment for cleanliness and efficiency.</p></li><li><p>Train, mentor, and develop kitchen staff to improve skills and maintain high performance.</p></li><li><p>Handle client feedback on food quality and take corrective action when needed.</p></li></ul><br></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><ul><li><p>Diploma in Culinary Arts or equivalent professional qualification.</p></li><li><p>Minimum 8 years’ experience in catering, hotels, or large-scale food service, including at least 3–5 years in a supervisory/Chief cook role.</p></li><li><p>Experience in bulk cooking and catering for large groups is essential.</p></li><li><p>Strong leadership and team management skills.</p></li><li><p>Excellent knowledge of international cuisines / Arabic, nutrition, and dietary requirements.<br></p></li></ul><p>Note: Candidates meeting above criteria’s will be contacted</p><p></p></section>

As a Chef de Partie - Butchery, you will be responsible for overseeing the butchery section of the kitchen, ensuring the preparation and presentation of meat dishes are of high quality.<br><br> Job Responsibility:<br> 1. Prepare, cut, trim, and portion different cuts of meat according to restaurant standards.<br> 2. Ensure all meats are stored and handled properly to maintain freshness.<br> 3. Collaborate with the head chef to create new meat dishes and suggest menu improvements.<br> 4. Train and supervise junior staff members in the butchery section.<br> 5. Monitor inventory levels and place orders for meat products as needed.<br><br> Candidate Requirements:<br> 1. Proven experience as a butcher or Chef de Partie specializing in butchery.<br> 2. In-depth knowledge of various cuts of meat and cooking techniques.<br> 3. Ability to work well under pressure in a fast-paced kitchen environment.<br> 4. Excellent communication and leadership skills.<br> 5. Certification in food handling and safety regulations is a plus.<br><br> Strong knowledge and experience in butchery techniques.<br> Proficiency in preparing and cutting various types of meats.<br> Ability to work efficiently in a fast-paced kitchen environment.<br> Attention to detail and precision in meat portioning and presentation.<br> Understanding and adherence to food safety standards and regulations.<br> Effective communication and teamwork skills within the kitchen brigade.<br> Ability to multitask and prioritize tasks effectively.<br> Creativity in developing new meat dishes and recipes.

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p>A UHNW Family in Qatar is seeking a highly creative &amp; refined Head Chef to oversee all private culinary operations for the family residence &amp; occasional exclusive events.</p><br><p>This opportunity is ideally suited to a Mediterranean cuisine specialist, a culinary professional from a luxury hotel, fine dining, or high-end private household background who is passionate about elevated healthy cuisine, menu innovation, &amp; discreet VIP service.</p><br><p><strong>About:</strong></p><br><ul> <li>Leading a small team of highly skilled chefs including pastry</li><li>Development of rotational menus for breakfast, lunch, dinner, snacks &amp; occasional events</li><li>Balance meals in terms of their nutrition, also providing a macro breakdown for them</li><li>Accommodate changes &amp; refinement of dishes in accordance with feedback</li><li>Maintain HACCP standards &amp; guidelines, ensuring the kitchen adheres to safety &amp; health regulations.</li><li>Maintain up to date knowledge of local ingredient availability, sourcing organic &amp; high quality items wherever &amp; whenever possible.</li><li>Conscientiously use those resources, aiming for minimum wastage.</li><li>Perform ingredient orders, check &amp; review produce quality &amp; the integrity of deliveries.</li><li>Accompany the family in their local &amp; international travels when required.</li></ul> <p><strong>Requirements:</strong></p><br><ul> <li>3 Year Hospitality Management or equivalent culinary university degree</li><li>Proven experience as Head Chef with a strong background in providing healthy food</li><li>Mediterranean cuisine specialist with experience in the Middle East beneficial</li><li>Up to date with culinary trends &amp; optimised kitchen processes</li><li>Excellent English communications skills both written &amp; verbal</li></ul> <p><strong>Salary Package:</strong> QAR 32800 + meals + car + medical cover + visa + flights</p><br> </div>

About The Ned Doha:<br><br>Housed within Doha’s iconic former Ministry of Interior building, The Ned Doha is not just a hotel — it is a refined luxury destination where heritage, elegance, and contemporary sophistication come together to create an exceptional experience.<br><br>With seven distinctive dining concepts, 90 beautifully designed bedrooms, elegant event spaces, and Ned’s Club—our private members’ club complete with a rooftop terrace, spa, gym, and a breathtaking 30-metre outdoor pool—The Ned Doha blends heritage, creativity, and modern luxury into one vibrant experience.<br><br>The Role:<br><br>We're looking for an inspiring Executive Chef to lead our talented culinary team, elevate our dining experiences, and bring creativity, passion, and excellence to every plate.<br><br>Located in the heart of Doha, The Ned Doha is home to seven distinctive restaurants, vibrant bars, elegant event spaces, a members' club, and a luxury hotel. As Executive Chef, you'll play a pivotal role in shaping the culinary identity of one of the city's most exciting hospitality destinations.<br><br>What You’ll Be Doing:<br><br>Lead and inspire a diverse team of chefs across multiple outlets. Develop innovative menus while maintaining the highest standards of quality and consistency. Drive creativity and culinary excellence across all restaurants, bars, banqueting, and in-room dining. Oversee kitchen operations, ensuring exceptional food quality, hygiene, and safety standards. Manage food costs, inventory, supplier relationships, and kitchen budgets effectively. Mentor, coach, and develop the next generation of culinary talent. Collaborate closely with the Food & Beverage leadership team to create memorable guest experiences. <br><br>What we’re looking for:<br><br>Proven experience as an Executive Chef within a luxury hotel or high-end multi-outlet operation. Strong leadership skills with a passion for developing and motivating teams. Exceptional knowledge of international cuisines, food trends, and culinary techniques. Commercial awareness with experience managing budgets and driving profitability. A hands-on leader who thrives in a fast-paced, dynamic environment. A commitment to delivering unforgettable dining experiences with creativity and consistency. <br><br>What’s In It for You?<br><br>Competitive tax-free salary package21 calendar days annual leave and 11 paid public holidays Sick leave benefits as per Qatar Labour Law Private Medical Insurance for self End of Service benefits Complimentary meals at Neddy’s, our team restaurant (breakfast, lunch & dinner) Exclusive hotel and dining rates for you, your family, and friends Outstanding learning, development, and career progression opportunities Reward and recognition programmes The opportunity to work in one of Doha’s most iconic lifestyle destinations<br><br>Our Culture<br><br>At The Ned Doha, we go beyond celebrating diversity—we continuously challenge ourselves to be better. Inclusion, respect, and opportunity are at the heart of everything we do, and we are committed to creating a workplace where everyone can thrive.<br><br>Ready to lead something extraordinary? Apply today and join us as Executive Chef<br><br>#The Ned Doha #Executive Chef #Hospitality Careers #Luxury Hospitality #Doha Jobs #Qatar Jobs #Hospitality Jobs #Hiring Now #Join Our Team