Kitchen Design Jobs in Qatar

???? مطلوب: مصمم/مصممة جرافيكدار الرقمنة تبحث عن مصمم/مصممة جرافيك محترف/ة للانضمام إلى فريقنا للعمل على تصاميم إبداعية عالية الجودة ضمن أحد مشاريعنا.<br>???? المهام والمسؤوليات:<br>إعداد الصور ثنائية وثلاثية الأبعاد والاسكتشات المختلفة للمواد المطلوبة.إعداد التصميمات الخاصة بالشعارات والأختام والملصقات والموقع الإلكتروني.ابتكار تصاميم المطبوعات مع مراعاة المقاييس والمعايير المعمول بها ودليل الهوية البصرية.تصميم كافة أنواع المطبوعات والملصقات اللازمة للأنشطة والفعاليات.العمل ضمن فريق تصميم الموقع الإلكتروني في عمليات الإنتاج المختلفة.✅ المؤهلات والخبرات:<br>بكالوريوس في التصميم الجرافيكي كحد أدنى.خبرة عملية لا تقل عن 10-15 سنة في نفس المجال.إتقان اللغتين العربية والإنجليزية (تحدثًا وقراءةً وكتابةً وتحريرًا).???? المهارات التقنية: إجادة عالية لبرامج Adobe Creative Suite، وتحديدًا:<br>Adobe Photoshop (أحدث إصدار) Adobe Illustrator (أحدث إصدار) Adobe InDesign (أحدث إصدار) Adobe Premiere Pro (ميزة إضافية) Adobe After Effects (ميزة إضافية) Cinema 4D أو أي برنامج تصميم ثلاثي الأبعاد آخر (ميزة إضافية)???? المهارات الشخصية:<br>الالتزام بالمواعيد المحددة لتسليم الأعمال، والقدرة على العمل تحت الضغط.المرونة والقدرة على التكيف مع تغير بيئة العمل.مهارات تنظيمية عالية واهتمام دقيق بالتفاصيل.مهارات متميزة في حل المشكلات وروح الفريق.الرغبة في المشاركة الفعالة في أعمال النشر الضخمة.???? للتقديم: يرجى إرسال السيرة الذاتية وملف الأعمال (Portfolio) إلى hr@daralraqmana.com<br>#توظيف #وظائف_قطر #مصمم_جرافيك #Graphic_Design #Hiring #Doha

Quattro Kitchens and Wardrobes is looking for an experienced Kitchen & Cabinet Designer to join our team in Doha, Qatar. Responsibilities:Design custom-made kitchens, wardrobes, cabinets, and other wooden joinery. Meet with clients and understand their requirements and preferences. Prepare professional kitchen and cabinetry layouts and design proposals. Take and verify accurate site measurements when required. Prepare detailed technical drawings for production and installation. Select suitable materials, finishes, accessories, and hardware. Coordinate closely with the production and installation teams. Ensure all designs are practical, functional, aesthetically appealing, and ready for manufacturing. Requirements:Proven experience in kitchen, wardrobe, and cabinet design. Strong knowledge of custom-made furniture and wooden joinery. Proficiency in relevant design and technical drawing software. Ability to prepare accurate production drawings. Good understanding of materials, finishes, hardware, and kitchen accessories. Strong attention to detail. Good communication and customer service skills. Ability to work effectively with clients, production teams, and installers. Location: Doha, Qatar Employment Type: Full-time / On-site Candidates with previous experience in kitchen and custom cabinetry design are encouraged to appl

WE ARE HIRING | DESIGN MANAGER Location: Doha, Qatar Employment Type: Full-Time Company: Nabina Building Materials<br>Nabina Building Materials is a leading provider of building materials and customized interior solutions in Qatar, specializing in customized kitchens, wardrobes, doors, and joinery solutions.<br>We are looking for a Design Manager to lead and coordinate our interior design activities and ensure projects are delivered accurately from concept through production and installation.<br>The ideal candidate should have strong practical knowledge of kitchens, wardrobes, doors, joinery, and interior fit-out, along with good technical and team-management skills.<br>Key Responsibilities<br>Design Management Lead and coordinate the design team and daily design activities. Review and approve design concepts, layouts, 3D visuals, and technical drawings. Ensure designs meet client requirements, company standards, and project specifications. Coordinate multiple projects and prioritize work according to deadlines.<br>Technical & Production Coordination Review Auto CAD shop drawings and production drawings before submission to production. Ensure drawings, dimensions, materials, and specifications are accurate. Coordinate closely with production and installation teams. Resolve design and technical issues during manufacturing and installation.<br>Client & Project Coordination Understand client requirements and provide suitable design solutions. Attend client meetings and presentations when required. Coordinate with clients, consultants, contractors, site teams, and internal departments. Conduct site visits and support the team in resolving site-related design issues.<br>3D Visualization & Design Review 3D models and realistic renderings prepared by the design team. Guide designers on materials, finishes, colors, hardware, and detailing. Ensure final designs are practical, functional, and suitable for production.<br>???? Requirements Diploma or Bachelor's Degree in Interior Design, Architecture, or a related field.3–5 years of relevant experience in interior design, joinery, kitchens, wardrobes, doors, or fit-out. Must be currently based in Qatar. Strong knowledge of Auto CAD and Sketch Up. Knowledge of Enscape or similar rendering software is preferred. Good understanding of joinery details, materials, hardware, and production requirements. Ability to review technical drawings and identify design/technical issues. Strong leadership, communication, coordination, and problem-solving skills. Ability to manage multiple projects and meet deadlines. Immediate or short-notice availability is preferred. NOC/transfer eligibility is an advantage.<br>⭐ Preferred Background Experience in custom kitchens, wardrobes, doors, joinery, or interior fit-out will be highly valued.<br>???? How to Apply Please send your CV and Portfolio to:careers@nabina.comSubject: Application – Design Manager Please mention your current location in Qatar, notice period, and relevant project experience in your application.

The Kitchen Steward is responsible for maintaining the highest standards of cleanliness, sanitation, and hygiene throughout all kitchen, stewarding, and food preparation areas. The role ensures that all kitchen equipment, utensils, china, glassware, silverware, and work areas are cleaned, sanitized, stored correctly, and available for daily operations.<br><br>Key Responsibilities<br><br>Cleaning & Sanitation<br><br>Wash dishes, pots, pans, utensils, kitchen equipment, china, glassware, and silverware using dishwashing machines or manual methods. Clean and sanitize kitchen equipment, preparation surfaces, sinks, counters, walls, floors, drains, and storage areas. Ensure all stewarding and kitchen areas remain clean, organized, and hygienic throughout each shift. Operate and maintain dishwashing machines, pot-washing stations, hand-wash stations, and waste disposal equipment according to operating procedures. Inspect cleaned items for quality and cleanliness, rewash items where necessary, and store them appropriately. Return all clean equipment, china, glassware, and silverware to designated storage areas while minimizing breakage.<br><br>Food Safety & Hygiene<br><br>Follow all food safety, sanitation, and hygiene regulations and hotel standards. Handle cleaning chemicals safely and in accordance with manufacturer instructions and safety guidelines. Maintain proper waste segregation and disposal procedures. Ensure compliance with HACCP and other applicable food safety requirements. Report any hygiene, sanitation, or food safety concerns immediately to the Chief Steward or Supervisor.<br><br>Equipment & Inventory<br><br>Assist in receiving, inspecting, storing, and rotating food and non-food deliveries using First-In, First-Out (FIFO) principles. Maintain cleanliness and proper storage of all operating equipment and utensils. Report damaged equipment, maintenance issues, or safety hazards promptly. Assist with periodic inventories of operating equipment and stewarding supplies. Support efforts to minimize loss or breakage of china, glassware, silverware, and kitchen equipment.<br><br>Operational Support<br><br>Support kitchen operations by ensuring a continuous supply of clean utensils and equipment. Assist chefs and kitchen staff with general cleaning and operational requirements as needed. Complete assigned daily cleaning schedules and deep-cleaning tasks. Follow instructions from the Chief Steward or Stewarding Supervisor to ensure smooth daily operations. Assist during banquets, special events, and periods of high business volume. Perform additional duties within the Stewarding Department as assigned.<br><br>Health, Safety & Compliance<br><br>Comply with all hotel policies, procedures, and departmental standards. Adhere to fire, health, hygiene, food safety, and occupational health and safety regulations. Wear the correct uniform, personal protective equipment (PPE), name badge, and maintain grooming standards at all times. Report accidents, unsafe conditions, equipment faults, and security concerns immediately. Participate in emergency response procedures in accordance with hotel emergency policies. Support the Hotel Emergency Action Team (HEAT) when required and as directed.<br><br>General Responsibilities<br><br>Report to duty punctually and maintain professional standards of conduct. Maintain excellent personal hygiene and a professional appearance. Build positive working relationships with colleagues across all departments. Attend departmental meetings, training sessions, and mandatory hotel programs. Demonstrate flexibility by supporting operational requirements across the Food & Beverage division when needed. Deliver courteous, professional, and efficient service to both internal and external guests. Uphold the hotel's service culture and company values in all interactions.<br><br>Qualifications & Experience<br><br>Education<br><br>High school education or equivalent preferred.<br><br>Experience<br><br>Previous experience in stewarding, kitchen cleaning, or hospitality is preferred but not essential.<br><br>Experience working in hotels or large-scale food service operations is an advantage<br><br>Skills: Flexibility, Teamwork, Team Player

About Us<br><br>As the world’s largest family of luxury hotels, we all take great pride in being genuine ambassadors of the Inter Continental® brand. Shaped by decades of international know-how and local insights, our passion for luxury travel spans cultures and customs. Inspiring us to create warm and sophisticated experiences for those seeking a richer perspective on the world. Towering over the city center, our luxury Doha hotel is one of the tallest in Qatar.<br><br>You’ll find us in the exclusive West Bay area, close to the city’s Doha Exhibition and Convention Centre, government offices, and corporate headquarters. Our spacious rooms and suites have panoramic city and sea views, while award-winning restaurants, state-of-the-art meeting venues, easy access to local highlights, a health, and fitness club, and a rooftop pool, ensure a memorable stay<br><br>At Inter Continental Doha The City, we are looking for a passionate Kitchen & Laundry Technician.<br><br>A little taste of your day-to-day:<br><br>Every day is different, but you’ll mostly be:<br><br>Inspecting, maintaining, and repairing Kitchen & Laundry equipment to ensure smooth daily operations. Carrying out preventive maintenance on kitchen equipment, washing machines, dryers, and other laundry equipment. Responding promptly to maintenance requests and completing work orders to minimise equipment downtime. Keeping tools, equipment, and work areas clean, organised, and in good working condition. Supporting energy conservation initiatives by identifying maintenance improvements and efficient operating practices. Following all health, safety, and hotel engineering standards while carrying out repairs. Working closely with the Kitchen & Laundry teams to resolve technical issues and maintain uninterrupted operations. Taking on other maintenance duties as assigned while contributing as a reliable team player.<br><br>What We need from you:<br><br>A Vocational Certificate or Diploma in Engineering, Mechanical, Electrical, or a related field, with at least 2 years of relevant experience. Hands-on experience maintaining and repairing commercial laundry equipment. Knowledge of preventive maintenance practices and troubleshooting mechanical and electrical faults. The ability to lift, push, and pull items up to 50 lbs (23 kg), with frequent bending, walking, and standing throughout the shift. A good understanding of reading, writing, and basic maths. Flexibility to work shifts, including nights, weekends, and public holidays. A strong commitment to workplace health and safety standards. Great communication skills, a proactive attitude, and the ability to work effectively with colleagues across departments. Strong understanding of electrical and mechanical systems and basic plumbing Proficiency in operating and maintenance of commercial kitchen and laundry equipment Knowledge in Refrigeration system with basic welding and brazing. Knowledge on Occupational Safety Hazard regulation is a must<br><br>What We Offer<br><br>In return, we offer competitive pay and benefits, and a chance to work with a great team of talented people. Most importantly, we'll give you the room to be yourself. So what's your passion? Please get in touch if this position matches your skills and interests and tell us how you could bring your individual competencies by clicking “Apply Online”<br><br>Our mission is to welcome everyone and create inclusive teams where we celebrate difference and encourage colleagues to bring their whole selves to work. IHG Hotels & Resorts provides equal employment opportunities to applicants and employees without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, protected veteran status, or disability. We promote a culture of trust, support, and acceptance. Always welcoming different backgrounds, experiences, and perspectives.<br><br>IHG gives every member of the team the room they need to belong, grow and make a difference in a collaborative environment. We know that to work well, we need to feel well – both inside and outside of work – and through our my Wellbeing framework, we are committed to supporting wellbeing in your health, lifestyle, and workplace.<br><br>So, join us and you’ll become part of our ever-growing global family.<br><br>Don't quite meet every single requirement, but still believe you'd be a great fit for the job? We'll never know unless you hit the 'Apply' button. Start your journey with us today.

<p> <strong>JOB SUMMARY</strong> </p> <p>The Commis I Cold Kitchen is responsible for assisting in the preparation, production, presentation, and service of cold food items in accordance with the hotel's culinary standards, recipes, quality requirements, and food safety procedures.</p> <p>The role supports the Cold Kitchen team in the preparation of salads, cold appetizers, sandwiches, canap s, dressings, sauces, cold cuts, fruits, garnishes, and other assigned cold food preparations. The Commis I is expected to maintain high standards of food quality, presentation, hygiene, organization, and consistency while working efficiently as part of the culinary team.</p> <p>This job description outlines the principal responsibilities of the position and is not intended to be an exhaustive list. The Team Member may be required to perform other reasonable duties in accordance with operational requirements and business needs.</p> <p> <strong>KEY RESPONSIBILITIES</strong> </p> <p> <strong> </strong> </p> <p> <strong>1. Food Preparation &amp; Production</strong> </p> <ul> <li> <p>Report for duty on time, properly groomed, and in full compliance with the hotel's culinary uniform and personal hygiene standards.</p> </li> <li> <p>Attend daily briefings and obtain relevant production requirements, menus, special functions, and operational instructions from the Chef de Partie or designated supervisor.</p> </li> <li> <p>Prepare the workstation with the required ingredients, utensils, equipment, containers, and other mise en place before commencing production.</p> </li> <li> <p>Assist with the preparation of salads, cold appetizers, sandwiches, wraps, canap s, cold platters, fruits, vegetables, cold cuts, cheeses, garnishes, and other cold food items as assigned.</p> </li> <li> <p>Prepare dressings, vinaigrettes, dips, sauces, marinades, and other cold preparations according to approved recipes and standards.</p> </li> <li> <p>Wash, peel, cut, slice, dice, chop, portion, and prepare ingredients using the correct techniques and equipment.</p> </li> <li> <p>Follow standardized recipes, preparation methods, portion sizes, specifications, and presentation standards.</p> </li> <li> <p>Ensure all ingredients are fresh, properly prepared, correctly portioned, and suitable for use.</p> </li> <li> <p>Assist in the preparation and replenishment of buffet, la carte, banquet, room service, and other food outlets as assigned.</p> </li> <li> <p>Support the preparation of special functions, events, conferences, banquets, and other high-volume production requirements.</p> </li> <li> <p>Assist in preparing and arranging food displays, platters, buffet presentations, and cold food stations according to established presentation standards.</p> </li> <li> <p>Maintain consistency in taste, quality, portion size, temperature, freshness, and presentation.</p> </li> <li> <p>Follow production schedules and complete assigned preparation tasks within the required timeframe.</p> </li> <li> <p>Seek guidance from the Chef de Partie when handling unfamiliar ingredients, preparation techniques, or special requests.</p> </li> </ul> <p> <strong>2. Cold Food Preparation</strong> </p> <ul> <li> <p>Assist with the preparation and presentation of cold kitchen items in accordance with the hotel's menu specifications.</p> </li> <li> <p>Prepare and maintain salad mise en place, including leafy greens, vegetables, grains, pasta, proteins, and other ingredients as required.</p> </li> <li> <p>Prepare and portion cold appetizers, terrines, p t s, cold cuts, cheeses, seafood, and other assigned items where applicable.</p> </li> <li> <p>Prepare and maintain dressings, vinaigrettes, mayonnaise-based preparations, dips, and cold sauces according to approved recipes.</p> </li> <li> <p>Assist with fruit preparation, carving, garnishing, and decorative food presentation where required.</p> </li> <li> <p>Prepare sandwiches, canap s, finger foods, and other cold items according to outlet and banquet requirements.</p> </li> <li> <p>Maintain appropriate food temperatures throughout preparation, storage, display, and service.</p> </li> <li> <p>Ensure all prepared food is properly covered, labeled, dated, stored, and rotated according to hotel food safety procedures.</p> </li> <li> <p>Maintain appropriate separation of raw and ready-to-eat foods to prevent cross-contamination.</p> </li> <li> <p>Follow allergen-control procedures and immediately communicate any allergen-related concern to the Chef or Supervisor.</p> </li> </ul> <p> <strong>3. Mise en Place &amp; Kitchen Organization</strong> </p> <ul> <li> <p>Complete daily mise en place requirements accurately and within established production timelines.</p> </li> <li> <p>Organize ingredients and prepared items systematically to support efficient service.</p> </li> <li> <p>Maintain sufficient mise en place throughout service and replenish items as directed.</p> </li> <li> <p>Monitor ingredient availability and inform the Chef de Partie of low-stock or insufficient items.</p> </li> <li> <p>Store ingredients correctly in refrigerators, freezers, dry stores, and designated storage areas.</p> </li> <li> <p>Ensure all food products are properly labeled with product name, preparation date, use-by date, and other required information.</p> </li> <li> <p>Follow the hotel's FIFO (First In, First Out)</p> </li> <li> <p>Minimize food waste through accurate preparation, portion control, proper storage, and responsible use of ingredients.</p> </li> <li> <p>Assist with receiving and checking food deliveries when assigned, reporting quality or quantity discrepancies to the responsible Chef.</p> </li> <li> <p>Maintain a clean, organized, and fully operational workstation throughout the shift.</p></li></ul>

Company Description Welud View is a hospitality-focused company based in Doha, Qatar, committed to providing clean, safe, and welcoming environments for guests and team members. The company emphasizes high standards of hygiene and efficient operations to support smooth kitchen and dining services. Welud View values reliability, teamwork, and attention to detail in all service areas. Team members are encouraged to contribute to a respectful, inclusive workplace while supporting consistent quality and customer satisfaction.<br>Role Description The Kitchen Cleaner at Welud View is a full-time, on-site role based in Doha, Qatar. The role involves maintaining a high level of cleanliness and hygiene in the kitchen, including cleaning work surfaces, equipment, and floors, and ensuring proper waste disposal. Day-to-day tasks include washing dishes, utensils, and cookware, organizing cleaned items, and helping keep storage areas tidy and safe. The Kitchen Cleaner may assist with basic food preparation tasks as directed, support the cooking team during busy periods, and follow all safety and hygiene standards. The role requires working collaboratively with kitchen staff and supporting a smooth and efficient kitchen operation.<br>Qualifications<br> <br>Ability to perform Dishwashing and maintain a clean, organized kitchen environment. Basic Food Preparation and Cooking support skills, with willingness to follow instructions and kitchen procedures. Strong Communication skills and a focus on Customer Satisfaction through consistent cleanliness and support. Knowledge of basic food safety and hygiene practices, or willingness to be trained. Reliability, attention to detail, and ability to stand for extended periods and perform physical tasks. Previous experience in a kitchen, restaurant, or hospitality environment is an advantage but not required.

Talabat is part of the Delivery Hero Group, the world’s pioneering local delivery platform, our mission is to deliver an amazing experience—fast, easy, and to your door. We operate in around 65 countries worldwide. Headquartered in Berlin, Germany. Delivery Hero has been listed on the Frankfurt Stock Exchange since 2017 and is part of the MDAX stock market index.<br><br>Job Description<br><br>Role Summary: <br><br>As a cloud kitchen supervisor, you are responsible for managing dispatch support leads and coordinating the timely and efficient dispatching of food orders from the operating brand to the assigned riders. Dispatch leads to work closely with kitchen staff (talabat and partners), delivery riders, partner’s suppliers, service providers, customers service, to ensure a seamless dispatching process. Kitchen Supervisors are also responsible for ensuring that kitchen Key Performance indicators are manage and achieved, techs and internet connectivity are functioning, food safety checks and inspections are carried out, administrative tasks are completed and maintaining kitchen cleanliness at all times<br><br>What's On Your Plate<br><br>Manage the team of dispatch support leads and service providers Ensures that operations shift checklist is completed as required (opening, mid and closing). Ensures that all techs and internet connection are functioning all throughout the shifts. Supervise and lead dispatch team, providing training and support as needed. Manage the dispatching of orders from operating partners to riders effectively Resolves issues arising from orders or deliveries and coordinates with the customer, riders and customer service center. Ensure that partners comply with existing food safety regulations and maintain high standards of hygiene. Accomplish regular food safety checks and audits as per established inspection procedures of the kitchen. Ensures accurate and timely communication between customers, riders and dispatchers. Ensure that all dispatch activities comply with company policies, industry regulations, and safety standards.reports to kitchen managers all problems that occur during the shift, and when possible, rectify the problems as it occurs. Maintain and manage kitchen performance metrics such as FIR, AVTC, Vendor Delay, Vendor Net Fail. Ensures that all kitchen visitors accomplish visitor questionnaires and health declarations before allowing entry to the kitchen premise. Ensure compliance with company policies and industry regulations.<br><br>Qualifications<br><br>What Did We Order?<br><br>Must Have:<br><br>Proficient in basic computer application<br><br>Bachelors Degree graduate in Business Management, Logistics or related field.<br><br>At least 5 years experience in dispatch operations or food & beverage/hospitality, 2 years in supervisory role.<br><br>Proficient in basic data gathering and analysis<br><br>Ability to work flexible hours, including night, weekends and holidays<br><br>Nice to Have:<br><br>Prior experience in cloud kitchen operations as kitchen supervisor / associate supervisor.

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span>The Kitchen Steward is responsible for maintaining high standards of cleanliness, hygiene, and sanitation across kitchen and back-of-house areas. The role supports smooth kitchen operations by ensuring utensils, equipment, and work areas are properly cleaned and sanitized while following food safety and chemical-handling procedures.<br><br></span><br><span>RequirementsMinimum <b>6 months</b> of Kitchen Stewarding experience, preferably in a 4 or 5 star hotel.<br><b>Valid Food Handling Certificate is mandatory.</b><br>Valid Qatar ID required.<br>Clean and sanitize kitchen equipment, utensils, crockery, cutlery, and work areas.<br>Maintain cleanliness of floors, walls, drains, storage, and dish washing areas.<br>Follow food safety, hygiene, sanitation, and health &amp; safety standards.<br>Handle and store cleaning chemicals safely according to procedures.<br>Segregate and dispose of kitchen waste correctly.<br>Ensure clean utensils and equipment are available for kitchen operations.<br>Knowledge of <b>chemical handling</b> and food safety practices.<br><b>Good grooming and personal hygiene.</b><br>Physically fit and capable of carrying heavy loads.<br>Ability to work shifts, weekends, and public holidays as required.<br></span><br> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <br>About the opportunity<br><p>&nbsp;As a cloud kitchen dispatch support lead, you are responsible for coordinating the timely and efficient dispatching of food orders from the operating brand to the assigned riders. Dispatch leads to work closely with kitchen staff (talabat and partners), delivery riders, partner’s suppliers, service providers, customers service, to ensure a<br> seamless dispatching process.<br> Dispatch support leads are also responsible for ensuring that kitchen Key Performance indicators are managed and achieved, techs and internet connectivity are functioning, food safety checks and inspections are carried out, administrative tasks are completed and maintaining kitchen cleanliness at all times.</p><br><br><ul><li>Ensures that operations shift checklist is completed as required (opening, mid and closing)</li><li>Ensures that all techs and internet connection are functioning all throughout the shifts.</li><li>Supervise and lead dispatch team, providing training and support as needed.</li><li>Manage the dispatching of orders from operating partners to riders effectively.</li><li>Resolves issues arising from orders or deliveries and coordinates with the customer,</li><li>riders and customer service center.</li><li>Ensure that partners comply with existing food safety regulations and maintain high</li><li>standards of hygiene.</li><li>Accomplish regular food safety checks and audits as per established inspection</li><li>procedures of the kitchen.</li><li>Ensures accurate and timely communication between customers, riders and</li><li>dispatchers.</li><li>Ensure that all dispatch activities comply with company policies, industry regulations, and</li><li>safety standards.</li><li>Reports to kitchen managers all problems that occur during the shift, and when possible,</li><li>rectify the problems as it occured.</li><li>Maintain and manage kitchen performance metrics such as FIR, AVTC, Vendor Delay,</li><li>Vendor Net Fail.</li><li>Ensures that all kitchen visitors accomplish visitor questionnaires and health.</li><li>declarations before allowing entry to the kitchen premise.</li><li>Ensure compliance with company policies and industry regulations.</li></ul><br>What you need to be successful<br><ul><li><strong>Must Have:</strong></li><li>Proficient in basic computer application</li><li>At least High School diploma</li><li>At least 2 years experience in dispatch operations or logistics</li><li>Proficient in basic data gathering and analysis</li><li>Ability to work flexible hours, including night, weekends and holidays</li><li><strong>Nice to Have:</strong></li><li>Prior experience in cloud kitchen operations</li></ul><br>Who we are<br><p>Talabat is part of the Delivery Hero Group, the world’s pioneering local delivery platform, our mission is to deliver an amazing experience—fast, easy, and to your door. We operate in around 65 countries worldwide. Headquartered in Berlin, Germany. Delivery Hero has been listed on the Frankfurt Stock Exchange since 2017 and is part of the MDAX stock market index.</p><br><br> <br><br> </div>

Role Description The 3D Designer – Events & Exhibitions is a full-time, on-site role based in Doha, Qatar. This role is responsible for conceptualizing and creating 3D designs for exhibition stands, event spaces, and experiential environments that reflect client brand identities and project requirements. Day-to-day tasks include developing detailed 3D models and layouts, preparing visualizations and renderings, and collaborating with project managers, event planners, and fabricators to ensure designs are feasible and aligned with budgets and timelines. The designer will refine concepts based on feedback, optimize designs for production and installation, and ensure consistent visual quality across digital assets and physical spaces. The role also involves staying current with industry trends, materials, and technologies to bring innovative and practical design solutions to each project.<br>NOTE:Strong understanding of AI-powered image generation, video creation, and concept visualization workflows is a must<br>Qualifications:Must be currently residing in Qatar3+ years of experience in Events, Exhibitions, Retail, Interior Design, or Experiential Marketing Strong portfolio showcasing exhibition stands, custom booths, event spaces, activations, and branded environments Proficiency in 3ds Max, Sketch Up, Blender, Auto CAD, V-Ray, Corona, Adobe Creative Suite Experience creating exhibition stands, stages, retail activations, and event environments Ability to create high-quality 3D renders, walkthroughs, animations, and presentation visuals Mandatory experience with Generative AI tools including Higgsfield AI, Nano Banana, Midjourney, Runway, Kling, Veo, Flux, Freepik AI, and similar platforms Strong understanding of AI-powered image generation, video creation, and concept visualization workflows is a must Ability to rapidly develop creative concepts and client presentations using AI-assisted tools Knowledge of fabrication methods, materials, lighting, spatial planning, and event production Excellent communication, presentation, and client-facing skills Ability to manage multiple projects and work under tight deadlines Experience in motion graphics and animation is an advantage<br><br>To apply, send your CV, portfolio, and examples of AI-generated creative work via careens at hookseek.com. Applications without a portfolio will not be considered.

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p><span >Job Description Key Responsibilities: Assist in the preparation and cooking. Help manage a specific section of the kitchen, ensuring timely preparation and delivery of food. Follow recipes and kitchen standards to ensure consistency in taste, portion size, and presentation of dishes. Monitor stock levels for your section, ensuring ingredients are available and fresh, and assist with inventory checks. Ensure all dishes are prepared to the highest standards, maintaining the authentic flavors and presentation. Maintain a clean and organized work station, ensuring compliance with food safety and sanitation standards. Work closely with the Chef de Partie and other kitchen staff to ensure efficient service during busy periods. Assist in storing food supplies appropriately, ensuring ingredients are properly labeled and rotated. Support the training of junior kitchen staff and kitchen porters as needed. Adhere to all health and safety regulations in the kitchen, ensuring food preparation areas are safe and hazard-free.</span></p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><ul><li>Specialized in Cold kitchen Turkish Cuisines</li><li>A culinary degree or relevant certification is a plus.</li><li>Strong knowledge of food safety, hygiene, and cleanliness standards.</li><li>Ability to prepare recipes and manage market orders using the FutureLog system.</li><li>Ability to work under pressure and in a fast-paced environment.</li><li>Attention to detail and a passion for creativity in food presentation.</li><li>A team player with excellent communication skills.</li></ul><p></p></section>

Job Summary:We are seeking a skilled and experienced Kitchen Equipment Technician to join our team. The ideal candidate will be responsible for the installation, maintenance, and repair of commercial kitchen equipment such as chimneys, exhaust hoods, ovens, grills, fryers, dishwashers, refrigerators, and other restaurant appliances.<br>Qualified candidates may please send their CVs to: sanjeev@alfaytri.com

Job Description<br><br>We are currently looking for dynamic, and self motivated Food & Beverage professionals who want to move their careers forward.<br><br>As part of the team, some of the key responsibilities will include-<br><br> Clean food processing facilities, storage rooms, walk in fridge’s, kitchen utensils, immediate corridors and holding areas as well as the operation equipment Work in close cooperation with all kitchen and service employees Work as per duty schedule and shifts Perform all stewarding tasks as per given instructions Ensure minimum wastage, breakage and spoilage<br><br>Skills<br><br>Education, Qualifications & Experiences<br><br>You should ideally have a vocational training in food & beverage with previous experiences as a Kitchen Steward. Command of English is essential.<br><br>Knowledge & Competencies<br><br>The ideal candidate will be a hands-on, hardworking and committed individual with the capability to adapt easily. You will thrive working in a busy environment and stay calm and focused under pressure, have attention to details and should possess following competencies-<br><br>Understanding the job<br><br>Teamwork<br><br>Taking Responsibility<br><br>Recognising Differences<br><br>Adaptability<br><br>Customer Focus

<p>As a Kitchen &amp; Laundry Technician , you will be responsible for maintaining and servicing all kitchen and laundry equipment to the highest standards of excellence. Your role is critical to ensuring seamless operations across our culinary and housekeeping departments, directly supporting our commitment to exceptional guest experiences.</p><p>Inspect, maintain, and repair kitchen equipment including ovens, stoves, grills, refrigerators, freezers, dishwashers, and exhaust systems to premium operational standards</p><p>Maintain and service laundry equipment including washers, dryers, steamers, and ironers to ensure consistent quality and efficiency</p><p>Perform preventive maintenance according to established schedules to minimize equipment downtime and ensure uninterrupted service delivery</p><p>Respond promptly to urgent repair requests from kitchen and housekeeping departments to maintain guest satisfaction</p><p>Diagnose faults in electrical and mechanical systems and execute necessary repairs or recommend equipment replacements</p><p>Coordinate with specialized vendors for complex repairs and parts procurement to maintain equipment integrity</p><p>Ensure strict compliance with health, safety, and fire regulations related to all electrical and gas-powered appliances</p><p>Maintain comprehensive documentation of all maintenance activities and equipment service history for audit and compliance purposes</p><p>Assist in the installation and setup of new equipment when required</p><p>Maintain a clean, organized, and safe maintenance workshop and tool inventory</p><p><strong>Desired Candidate Profile</strong></p><p>Qualifications</p>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> SUMMARY<p>The Kitchen Steward is responsible for maintaining the highest standards of cleanliness, sanitation, and hygiene throughout all kitchen, stewarding, and food preparation areas. The role ensures that all kitchen equipment, utensils, china, glassware, silverware, and work areas are cleaned, sanitized, stored correctly, and available for daily operations.</p><br><p><strong>Key Responsibilities:</strong></p><br><p><strong>Cleaning &amp; Sanitation</strong></p><br><ul><li><p>Wash dishes, pots, pans, utensils, kitchen equipment, china, glassware, and silverware using dishwashing machines or manual methods.</p><br></li><li><p>Clean and sanitize kitchen equipment, preparation surfaces, sinks, counters, walls, floors, drains, and storage areas.</p><br></li><li><p>Ensure all stewarding and kitchen areas remain clean, organized, and hygienic throughout each shift.</p><br></li><li><p>Operate and maintain dishwashing machines, pot-washing stations, hand-wash stations, and waste disposal equipment according to operating procedures.</p><br></li><li><p>Inspect cleaned items for quality and cleanliness, rewash items where necessary, and store them appropriately.</p><br></li><li><p>Return all clean equipment, china, glassware, and silverware to designated storage areas while minimizing breakage.</p><br></li></ul><p><strong>Food Safety &amp; Hygiene</strong></p><br><ul><li><p>Follow all food safety, sanitation, and hygiene regulations and hotel standards.</p><br></li><li><p>Handle cleaning chemicals safely and in accordance with manufacturer instructions and safety guidelines.</p><br></li><li><p>Maintain proper waste segregation and disposal procedures.</p><br></li><li><p>Ensure compliance with HACCP and other applicable food safety requirements.</p><br></li><li><p>Report any hygiene, sanitation, or food safety concerns immediately to the Chief Steward or Supervisor.</p><br></li></ul><p><strong>Equipment &amp; Inventory</strong></p><br><ul><li><p>Assist in receiving, inspecting, storing, and rotating food and non-food deliveries using First-In, First-Out (FIFO) principles.</p><br></li><li><p>Maintain cleanliness and proper storage of all operating equipment and utensils.</p><br></li><li><p>Report damaged equipment, maintenance issues, or safety hazards promptly.</p><br></li><li><p>Assist with periodic inventories of operating equipment and stewarding supplies.</p><br></li><li><p>Support efforts to minimize loss or breakage of china, glassware, silverware, and kitchen equipment.</p><br></li></ul><p><strong>Operational Support</strong></p><br><ul><li><p>Support kitchen operations by ensuring a continuous supply of clean utensils and equipment.</p><br></li><li><p>Assist chefs and kitchen staff with general cleaning and operational requirements as needed.</p><br></li><li><p>Complete assigned daily cleaning schedules and deep-cleaning tasks.</p><br></li><li><p>Follow instructions from the Chief Steward or Stewarding Supervisor to ensure smooth daily operations.</p><br></li><li><p>Assist during banquets, special events, and periods of high business volume.</p><br></li><li><p>Perform additional duties within the Stewarding Department as assigned.</p><br></li></ul><p><strong>Health, Safety &amp; Compliance</strong></p><br><ul><li><p>Comply with all hotel policies, procedures, and departmental standards.</p><br></li><li><p>Adhere to fire, health, hygiene, food safety, and occupational health and safety regulations.</p><br></li><li><p>Wear the correct uniform, personal protective equipment (PPE), name badge, and maintain grooming standards at all times.</p><br></li><li><p>Report accidents, unsafe conditions, equipment faults, and security concerns immediately.</p><br></li><li><p>Participate in emergency response procedures in accordance with hotel emergency policies.</p><br></li><li><p>Support the Hotel Emergency Action Team (HEAT) when required and as directed.</p><br></li></ul><p><strong>General Responsibilities</strong></p><br><ul><li><p>Report to duty punctually and maintain professional standards of conduct.</p><br></li><li><p>Maintain excellent personal hygiene and a professional appearance.</p><br></li><li><p>Build positive working relationships with colleagues across all departments.</p><br></li><li><p>Attend departmental meetings, training sessions, and mandatory hotel programs.</p><br></li><li><p>Demonstrate flexibility by supporting operational requirements across the Food &amp; Beverage division when needed.</p><br></li><li><p>Deliver courteous, professional, and efficient service to both internal and external guests.</p><br></li><li><p>Uphold the hotel's service culture and company values in all interactions.</p><br></li></ul> </div>

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

Job Summary<br><br>The Commis I – Cold Kitchen is responsible for assisting in the preparation, production, presentation, and service of cold food items in accordance with the hotel's culinary standards, recipes, quality requirements, and food safety procedures.<br><br>The role supports the Cold Kitchen team in the preparation of salads, cold appetizers, sandwiches, canapés, dressings, sauces, cold cuts, fruits, garnishes, and other assigned cold food preparations. The Commis I is expected to maintain high standards of food quality, presentation, hygiene, organization, and consistency while working efficiently as part of the culinary team.<br><br>This job description outlines the principal responsibilities of the position and is not intended to be an exhaustive list. The Team Member may be required to perform other reasonable duties in accordance with operational requirements and business needs.<br><br>Key Responsibilities<br><br> Food Preparation & Production Report for duty on time, properly groomed, and in full compliance with the hotel's culinary uniform and personal hygiene standards. Attend daily briefings and obtain relevant production requirements, menus, special functions, and operational instructions from the Chef de Partie or designated supervisor. Prepare the workstation with the required ingredients, utensils, equipment, containers, and other mise en place before commencing production. Assist with the preparation of salads, cold appetizers, sandwiches, wraps, canapés, cold platters, fruits, vegetables, cold cuts, cheeses, garnishes, and other cold food items as assigned. Prepare dressings, vinaigrettes, dips, sauces, marinades, and other cold preparations according to approved recipes and standards. Wash, peel, cut, slice, dice, chop, portion, and prepare ingredients using the correct techniques and equipment. Follow standardized recipes, preparation methods, portion sizes, specifications, and presentation standards. Ensure all ingredients are fresh, properly prepared, correctly portioned, and suitable for use. Assist in the preparation and replenishment of buffet, à la carte, banquet, room service, and other food outlets as assigned. Support the preparation of special functions, events, conferences, banquets, and other high-volume production requirements. Assist in preparing and arranging food displays, platters, buffet presentations, and cold food stations according to established presentation standards. Maintain consistency in taste, quality, portion size, temperature, freshness, and presentation. Follow production schedules and complete assigned preparation tasks within the required timeframe. Seek guidance from the Chef de Partie when handling unfamiliar ingredients, preparation techniques, or special requests. Cold Food Preparation Assist with the preparation and presentation of cold kitchen items in accordance with the hotel's menu specifications. Prepare and maintain salad mise en place, including leafy greens, vegetables, grains, pasta, proteins, and other ingredients as required. Prepare and portion cold appetizers, terrines, pâtés, cold cuts, cheeses, seafood, and other assigned items where applicable. Prepare and maintain dressings, vinaigrettes, mayonnaise-based preparations, dips, and cold sauces according to approved recipes. Assist with fruit preparation, carving, garnishing, and decorative food presentation where required. Prepare sandwiches, canapés, finger foods, and other cold items according to outlet and banquet requirements. Maintain appropriate food temperatures throughout preparation, storage, display, and service. Ensure all prepared food is properly covered, labeled, dated, stored, and rotated according to hotel food safety procedures. Maintain appropriate separation of raw and ready-to-eat foods to prevent cross-contamination. Follow allergen-control procedures and immediately communicate any allergen-related concern to the Chef or Supervisor. Mise en Place & Kitchen Organization Complete daily mise en place requirements accurately and within established production timelines. Organize ingredients and prepared items systematically to support efficient service. Maintain sufficient mise en place throughout service and replenish items as directed. Monitor ingredient availability and inform the Chef de Partie of low-stock or insufficient items. Store ingredients correctly in refrigerators, freezers, dry stores, and designated storage areas. Ensure all food products are properly labeled with product name, preparation date, use-by date, and other required information. Follow the hotel's FIFO (First In, First Out) Minimize food waste through accurate preparation, portion control, proper storage, and responsible use of ingredients. Assist with receiving and checking food deliveries when assigned, reporting quality or quantity discrepancies to the responsible Chef. Maintain a clean, organized, and fully operational workstation throughout the shift. Food Safety, Hygiene & Sanitation Comply fully with hotel food safety policies, HACCP requirements, local regulations, and departmental procedures. Maintain high standards of personal hygiene and food handling practices at all times. Wash hands correctly and regularly, particularly before handling ready-to-eat food and after handling raw ingredients, waste, cleaning materials, or contaminated surfaces. Wear appropriate protective clothing and Personal Protective Equipment (PPE) as required. Ensure all food is stored, prepared, handled, and served at safe temperatures. Use separate equipment, utensils, and preparation areas for raw and ready-to-eat foods where required. Prevent cross-contamination by following approved food handling and sanitation procedures. Clean and sanitize work surfaces, cutting boards, knives, utensils, containers, and equipment before and after use. Report any food safety concern, suspected contamination, pest activity, damaged packaging, expired product, or unsafe food condition immediately to the Chef or Supervisor. Follow procedures for allergen management and prevent accidental cross-contact. Ensure food waste is disposed of correctly and in accordance with hotel environmental and hygiene procedures. Immediately report illness, injury, open wounds, or other conditions that may affect food safety in accordance with hotel policy. Quality & Presentation Standards Ensure all food prepared meets established standards for freshness, flavor, texture, color, temperature, portion size, and presentation. Follow approved recipes and presentation specifications consistently. Check the quality and condition of ingredients before use. Remove and report any food product that does not meet the required quality or safety standards. Maintain consistency of portion sizes to support food cost control and guest satisfaction. Ensure buffet and display items are replenished and presented neatly during service. Assist with final presentation and garnishing under the direction of the Chef de Partie. Maintain awareness of guest expectations and hotel culinary standards. Accept and act on feedback from senior culinary team members to improve food quality and technical skills. Equipment & Safe Working Practices Use knives, slicers, mixers, food processors, refrigeration equipment, and other kitchen equipment safely and correctly. Inspect equipment before use and report any malfunction, damage, or safety concern immediately. Follow manufacturer instructions and departmental procedures when operating kitchen equipment. Keep knives and sharp equipment clean, secure, and stored appropriately when not in use. Follow safe manual-handling practices when lifting, carrying, storing, or transporting ingredients and kitchen equipment. Maintain dry and clean floors and work areas to minimize slip and trip hazards. Use cleaning chemicals only in accordance with approved procedures and never mix chemicals unless specifically authorized. Follow all fire, emergency, occupational health and safety procedures. Immediately report accidents, injuries, burns, cuts, equipment damage, or other incidents to the Chef or Supervisor. Cleaning & Kitchen Stewardship Maintain cleanliness and organization of the Cold Kitchen throughout preparation and service. Clean and sanitize workstations, refrigerators, preparation areas, shelves, equipment, utensils, and other assigned areas. Keep refrigerators and cold storage areas organized and free from expired, spoiled, or unidentified products. Ensure food containers are clean, covered, labeled, dated, and stored correctly. Maintain proper separation between raw, cooked, and ready-to-eat food products. Return ingredients, utensils, and equipment to their designated locations after use. Coordinate with Stewarding regarding the timely cleaning and availability of kitchen equipment, utensils, and silverware. Participate in scheduled deep cleaning and periodic hygiene inspections as assigned. Maintain a professional and organized working environment throughout the shift. Food Cost & Waste Control Follow established portion-control standards and approved recipes to support food cost objectives. Minimize unnecessary food waste through proper preparation, storage, and handling. Use ingredients responsibly and avoid overproduction. Report excessive waste, damaged products, or unusual consumption to the Chef de Partie. Support accurate stock rotation and proper storage to reduce spoilage. Assist with daily and periodic stock counts as assigned. Handle hotel food products, equipment, and supplies responsibly and prevent unnecessary loss or damage. Teamwork & Communication Work closely with the Chef de Partie, Demi Chef, Sous Chef, and other culinary team members to ensure smooth kitchen operations. Communicate clearly and promptly regarding production requirements, shortages, food quality concerns, equipment issues, and service requirements. Support other kitchen sections when required, subject to operational needs and appropriate supervision. Assist colleagues during peak service periods and high-volume operations. Maintain a positive, respectful, and professional attitude toward colleagues and other hotel departments. Participate in daily briefings, training sessions, meetings, and departmental activities as required. Accept constructive feedback and demonstrate willingness to learn and develop culinary skills. Maintain professional communication and conduct at all times.<br><br>SERVICE CULTURE<br><br>Qualifications & Experience<br><br>In addition to the responsibilities outlined above, the incumbent is expected to actively demonstrate the principles of the company's Count on Me! Service Culture by being:<br><br>Culinary qualification, vocational training, or relevant food production training is preferred. Previous experience in a hotel, restaurant, catering, or professional kitchen environment is an advantage. Previous experience in a Cold Kitchen, Garde Manger, or similar culinary section is preferred but not essential for an entry-level Commis I position. Basic knowledge of food preparation, knife skills, ingredients, cooking techniques, and kitchen operations. Basic understanding of food safety, hygiene, HACCP principles, and safe food handling. Basic knowledge of cold food preparation and presentation is an advantage. Ability to follow recipes, instructions, portion specifications, and food safety procedures. Basic English communication skills sufficient to understand instructions and communicate with supervisors and colleagues. Good teamwork and interpersonal skills. Strong attention to detail and willingness to learn. Ability to work efficiently in a fast-paced and physically demanding kitchen environment. Ability to work flexible shifts, including weekends, public holidays, early mornings, evenings, and split shifts where operationally required. Physically capable of standing for extended periods and safely handling food products, equipment, and supplies.<br><br>Skills: Teamwork, Detail Oriented, Creativity

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><b>SUMMARY </b><p> </p> <p>The Kitchen Steward is responsible for maintaining the highest standards of cleanliness, sanitation, and hygiene throughout all kitchen, stewarding, and food preparation areas. The role ensures that all kitchen equipment, utensils, china, glassware, silverware, and work areas are cleaned, sanitized, stored correctly, and available for daily operations.</p> <p> <strong>Key Responsibilities:</strong> </p> <p> <strong> </strong> </p> <p> <strong>Cleaning &amp; Sanitation</strong> </p> <ul> <li> <p>Wash dishes, pots, pans, utensils, kitchen equipment, china, glassware, and silverware using dishwashing machines or manual methods.</p> </li> <li> <p>Clean and sanitize kitchen equipment, preparation surfaces, sinks, counters, walls, floors, drains, and storage areas.</p> </li> <li> <p>Ensure all stewarding and kitchen areas remain clean, organized, and hygienic throughout each shift.</p> </li> <li> <p>Operate and maintain dishwashing machines, pot-washing stations, hand-wash stations, and waste disposal equipment according to operating procedures.</p> </li> <li> <p>Inspect cleaned items for quality and cleanliness, rewash items where necessary, and store them appropriately.</p> </li> <li> <p>Return all clean equipment, china, glassware, and silverware to designated storage areas while minimizing breakage.</p> </li> </ul> <p> <strong>Food Safety &amp; Hygiene</strong> </p> <ul> <li> <p>Follow all food safety, sanitation, and hygiene regulations and hotel standards.</p> </li> <li> <p>Handle cleaning chemicals safely and in accordance with manufacturer instructions and safety guidelines.</p> </li> <li> <p>Maintain proper waste segregation and disposal procedures.</p> </li> <li> <p>Ensure compliance with HACCP and other applicable food safety requirements.</p> </li> <li> <p>Report any hygiene, sanitation, or food safety concerns immediately to the Chief Steward or Supervisor.</p> </li> </ul> <p> <strong>Equipment &amp; Inventory</strong> </p> <ul> <li> <p>Assist in receiving, inspecting, storing, and rotating food and non-food deliveries using First-In, First-Out (FIFO) principles.</p> </li> <li> <p>Maintain cleanliness and proper storage of all operating equipment and utensils.</p> </li> <li> <p>Report damaged equipment, maintenance issues, or safety hazards promptly.</p> </li> <li> <p>Assist with periodic inventories of operating equipment and stewarding supplies.</p> </li> <li> <p>Support efforts to minimize loss or breakage of china, glassware, silverware, and kitchen equipment.</p> </li> </ul> <p> <strong>Operational Support</strong> </p> <ul> <li> <p>Support kitchen operations by ensuring a continuous supply of clean utensils and equipment.</p> </li> <li> <p>Assist chefs and kitchen staff with general cleaning and operational requirements as needed.</p> </li> <li> <p>Complete assigned daily cleaning schedules and deep-cleaning tasks.</p> </li> <li> <p>Follow instructions from the Chief Steward or Stewarding Supervisor to ensure smooth daily operations.</p> </li> <li> <p>Assist during banquets, special events, and periods of high business volume.</p> </li> <li> <p>Perform additional duties within the Stewarding Department as assigned.</p> </li> </ul> <p> <strong>Health, Safety &amp; Compliance</strong> </p> <ul> <li> <p>Comply with all hotel policies, procedures, and departmental standards.</p> </li> <li> <p>Adhere to fire, health, hygiene, food safety, and occupational health and safety regulations.</p> </li> <li> <p>Wear the correct uniform, personal protective equipment (PPE), name badge, and maintain grooming standards at all times.</p> </li> <li> <p>Report accidents, unsafe conditions, equipment faults, and security concerns immediately.</p> </li> <li> <p>Participate in emergency response procedures in accordance with hotel emergency policies.</p> </li> <li> <p>Support the Hotel Emergency Action Team (HEAT) when required and as directed.</p> </li> </ul> <p> <strong>General Responsibilities</strong> </p> <ul> <li> <p>Report to duty punctually and maintain professional standards of conduct.</p> </li> <li> <p>Maintain excellent personal hygiene and a professional appearance.</p> </li> <li> <p>Build positive working relationships with colleagues across all departments.</p> </li> <li> <p>Attend departmental meetings, training sessions, and mandatory hotel programs.</p> </li> <li> <p>Demonstrate flexibility by supporting operational requirements across the Food &amp; Beverage division when needed.</p> </li> <li> <p>Deliver courteous, professional, and efficient service to both internal and external guests.</p> </li> <li> <p>Uphold the hotel's service culture and company values in all interactions.</p> </li> </ul> <p> </p> <p> </p><br></div></section>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <br>Company Description<br><br><p><strong>"Why work for Banyan Tree Doha?</strong><br>Be a part of the mosaic team, located in the heart of Mushaireb, Banyan Tree Doha offers an urban retreat that blends unparalleled luxury with modern comfort and architectural marvels. Our property offers a unique blend of Eastern and Western hospitality in an atmosphere of timeless elegance that goes beyond comfortable and stylish rooms, with unmatched sea and city views.</p><br><br>Job Description<br><br><p>As a Kitchen &amp; Laundry Technician , you will be responsible for maintaining and servicing all kitchen and laundry equipment to the highest standards of excellence. Your role is critical to ensuring seamless operations across our culinary and housekeeping departments, directly supporting our commitment to exceptional guest experiences.</p><br><br>Qualifications<br><br><ul><li>Inspect, maintain, and repair kitchen equipment including ovens, stoves, grills, refrigerators, freezers, dishwashers, and exhaust systems to premium operational standards</li><li>Maintain and service laundry equipment including washers, dryers, steamers, and ironers to ensure consistent quality and efficiency</li><li>Perform preventive maintenance according to established schedules to minimize equipment downtime and ensure uninterrupted service delivery</li><li>Respond promptly to urgent repair requests from kitchen and housekeeping departments to maintain guest satisfaction</li><li>Diagnose faults in electrical and mechanical systems and execute necessary repairs or recommend equipment replacements</li><li>Coordinate with specialized vendors for complex repairs and parts procurement to maintain equipment integrity</li><li>Ensure strict compliance with health, safety, and fire regulations related to all electrical and gas-powered appliances</li><li>Maintain comprehensive documentation of all maintenance activities and equipment service history for audit and compliance purposes</li><li>Assist in the installation and setup of new equipment when required</li><li>Maintain a clean, organized, and safe maintenance workshop and tool inventory</li></ul> </div>