Kitchen Design Jobs in Qatar

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>This role will be based in Qatar and will report to the General Manager MENA Talabat Kitchens. We are looking for a highly-driven and motivated Country Manager - Food Services for our team in Qatar. The ideal candidate will have a track record managing teams, comfortable working independently and handling data, whilst working closely with the management team.<br><br>Responsibilities<br><br>Create blueprint for growing cloud kitchens’ presence in Qatar, closely aligned with the wider company strategy. Accountable for Business Development, Stakeholder and wide-scale project management initiatives for Talabat Kitchens in KWT. Owner of Food Services country financial statements, responsible for hitting budgets and ensuring growth initiatives across construction, new brand launches and running a profitable business. Coordinate between multiple stakeholders and ensure the delivery of perfect orders to consumers Partner with our Logistics Operations and Customer Experience teams to improve our overall site performance Work closely with the Senior Director Food Services to create compelling business cases for future endeavors Play a key role by jointly identifying kitchen spaces for expansion that meet all of the jointly defined criteria; location, size, accessibility, cost, etc. Manage the day-to-day operations of multiple brands; meeting health & safety standards, managing stock deliveries, site hygiene, etc.<br><br>Qualifications<br><br>Bachelor/MBA degree in Business, Marketing or STEM disciplines from a top university3+ years of experience in a growth/product manager role or equivalent; in consulting; in internal strategy; or in startups Prior experience in tech, e-commerce, food, FMCG or a mix of these industries required A fluent Arabic speaker is mandatory Previous experience managing cross-functional teams Deep understanding of financial statements, planning, and investment proposals Understanding of analytical tools such as SQL, Tableau , and of course, Microsoft Excel Ability to identify key metrics of success, digest complex data sets, and build data-driven action plans to respond to market conditions Good knowledge of online marketing concepts and tools Comprehensive knowledge of cloud kitchens industry and the restaurant business in general Good communication skills, including the ability to present persuasive business cases to stakeholders at all levels of the organisation including C-Suite

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span><u><b>Job Summary</b></u> <br></span><p>The Senior Sous Chef acts as the second-in-command in the kitchen, assisting the Executive Chef and Sous Chef in overseeing all culinary operations. They are responsible for ensuring the smooth and efficient functioning of the kitchen, maintaining high standards of food quality, and adhering to food safety and sanitation protocols. Additionally, Senior Sous Chefs may assist in menu development, recipe creation, and kitchen management tasks such as inventory control and ordering supplies. They also provide leadership and guidance to junior kitchen staff, helping to train and mentor them in culinary techniques and kitchen procedures.</p><br> <br><br><u><b>Job Responsibilities 1</b></u> <br><p>Assist the Executive Chef and Sous Chef in managing all aspects of kitchen operations, including food preparation, cooking, and presentation.</p><br> <p>Oversee the day-to-day activities of the kitchen staff, ensuring smooth workflow and adherence to established recipes and standards.</p><br> <p>Train, mentor, and supervise junior kitchen staff, providing guidance on culinary techniques, safety procedures, and kitchen protocols.</p><br> <p>Monitor food quality and consistency, conducting regular inspections and taste tests to ensure dishes meet the restaurant's standards.</p><br> <p>Assist in menu planning, recipe development, and costing, collaborating with the Executive Chef to create innovative and profitable menu offerings.</p><br> <p>Coordinate kitchen schedules, ensuring adequate staffing levels to meet operational needs while controlling labor costs.</p><br> <p>Maintain cleanliness and organization in the kitchen, adhering to food safety and sanitation guidelines and regulations.</p><br> <p>Assist in inventory management, including stock rotation, ordering supplies, and minimizing waste to control food costs.</p><br> <p>Collaborate with other departments, such as purchasing, stewarding, and service, to ensure seamless operations and guest satisfaction.</p><br> <p>Serve as a role model for the kitchen team, demonstrating professionalism, culinary expertise, and a commitment to excellence in all aspects of food production.</p><br> <br><br><u><b>Job Responsibilities 2</b></u> <br><br><b>Additional Responsibilities 3</b> <br><p><b><span><span><span>OPERATIONS</span></span></span></b></p><br> <p><span><span><span>To always act and perform according to LPM standards.</span></span></span></p><br> <p><span><span><span>To have a thorough knowledge of the menu, wine list, digestive and bar list of LPM.</span></span></span></p><br> <p><span><span><span>To be an active member during service hours on participating in the operations, supporting each section and areas.</span></span></span></p><br> <p><span><span><span>To ensure that all food waste during food preparations are kept to a minimum.</span></span></span></p><br> <p><span><span><span>To work in any section of the kitchen when necessary or as requested by the Executive Chef.</span></span></span></p><br> <p><span><span><span>To ensure that operating and kitchen equipment is maintained to a good standard with minimum breakage.</span></span></span></p><br> <p><span><span><span>To ensure kitchen and food preparation areas are left clean and sanitised when unattended.</span></span></span></p><br> <p><span><span><span>To always ensure an excellent guest experience.</span></span></span></p><br> <p><span><span><span>To successfully follow daily duties and role responsibilities.</span></span></span></p><br> <p><span><span><span>To efficiently handle the POS/Reservation system.</span></span></span></p><br> <p><span><span><span>To ensure team cohesion, help and support to be brought to all team members.</span></span></span></p><br> <p><span><span><span>To respond quickly and positively to changes within your job role, showing flexibility.</span></span></span></p><br> <br><br><u><b>Job Knowledge &amp; Skills</b></u> <br><p>Proficient in a wide range of cooking techniques, cuisines, and food preparation methods to oversee kitchen operations effectively.</p><br> <p> Strong leadership and management skills to supervise kitchen staff, delegate tasks, and maintain a cohesive team environment.</p><br> <p>Excellent organizational skills to prioritize tasks, manage kitchen workflow efficiently, and ensure timely food production.</p><br> <p>Keen attention to detail to maintain high standards of food quality, presentation, and consistency.</p><br> <p>Ability to work well under pressure, adapt to changing priorities, and problem-solve effectively in a fast-paced kitchen environment.</p><br><br><br><u><b>Job Experience</b></u> <br><p>Minimum 8 year(s) working experience, 5 year(s) relevant working experience, 2 year (s) GCC is a plus</p><br><br><br><u><b>Competencies</b></u> <br>Agility<br>AI Fluency<br>Culinary Arts Best Practices L3<br>Leadership<br>Menu Costing L3<br>Nouvelle Cuisine L3<br>Quality<br>Quality Management L3<br>Resilience<br>Restaurant Themes L3<br><br><br><u><b>Education</b></u> <br>Bachelor's Degree in Hospitality or Hotel Management<br>Certificate in Food Technology<br><br><br><br> </div>

We are looking for an experienced Cost Controller to join a growing multi-outlet F&B group in Qatar. The successful candidate will be responsible for monitoring food and beverage costs, inventory, purchasing controls and financial performance across the group's operations.<br>Budget: QAR 8000-10,000We are looking Only local candidates for this role<br>Key Responsibilities Monitor and control food, beverage and operational costs across multiple outlets. Prepare and maintain accurate recipe costing, menu costing and standard costing. Conduct regular stock counts, inventory reconciliation and variance analysis. Monitor food cost percentage, wastage, portion control and inventory movements. Analyse purchasing, receiving, transfers and consumption to identify discrepancies. Work closely with the Purchasing, Stores, Kitchen and Operations teams to improve cost controls. Prepare regular cost reports, variance reports and management reports. Assist with P&L analysis and identify areas of cost leakage and potential savings. Review supplier pricing and monitor purchasing against approved costs. Ensure accurate recording of stock movements across all outlets and the central kitchen. Monitor POS transactions, sales data and inventory consumption. Support the Finance Manager with budgeting, forecasting and financial analysis. Ensure company policies and internal controls are consistently followed. Candidate Requirements4–6 years of experience in Cost Control, Cost Accounting or a similar role. Strong experience within F&B, restaurants, hospitality or multi-outlet operations. Excellent understanding of food cost, beverage cost, recipe costing and inventory management. Experience with stock control, stock taking and variance analysis. Good understanding of P&L and financial reporting. Strong Microsoft Excel skills. Experience with POS, inventory management and accounting systems. Strong analytical and numerical skills with excellent attention to detail. Ability to work closely with chefs, purchasing, stores, finance and operations teams. Multi-outlet or central kitchen experience is highly preferred. GCC/Qatar experience is an advantage. What We Are Looking For A hands-on and commercially focused Cost Controller who can maintain strong financial controls while working closely with the operational teams to improve cost efficiency, inventory accuracy and profitability.???? Location: Qatar???? Employment: Full-time???? Interested candidates: Please send your updated CV with details of your current location, experience and availability.

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <br>Company Description<br><br><p><strong>La Cigale Hotel Managed by Accor</strong>&nbsp;is a prestigious five-star luxury hotel situated in the dynamic center of Doha, Qatar. Recognized as a prominent landmark for both business and leisure travelers, the hotel offers 225 elegantly appointed rooms and suites, nine exceptional dining and entertainment outlets—including two nightlife venues and outdoor seating areas—two modern ballrooms, a 490 sqm gymnasium, a 20-meter indoor swimming pool, and a full-service deluxe spa. Designed as an urban sanctuary, La Cigale blends contemporary sophistication with world-class hospitality. Conveniently located in central Doha, the hotel is just a 2-minute walk from Al Sadd Metro Station and a 30-minute drive from Hamad International Airport, offering seamless access to the city’s commercial and cultural hubs. As part of&nbsp;<strong>Accor</strong>, a global leader in hospitality, La Cigale Hotel is committed to delivering outstanding guest experiences while fostering an inclusive and growth-driven environment for its team.</p><br><p><strong>What is in it for you:</strong></p><br><ul><li>Employee benefit card offering discounted rates in Accor worldwide for you and your family</li><li>Learning programs through our Academies designed to sharpen your skills</li><li>Ability to make a difference through our Corporate Social Responsibility activities</li><li>Career development opportunities with national and international promotion opportunities.</li></ul><p><strong>Why work for Accor?</strong></p><br><ul><li>We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities.<br>By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit&nbsp;&nbsp;https://careers.accor.com/</li></ul><p>Do what you love, care for the world, dare to challenge the status quo!&nbsp;<strong>#BELIMITLESS</strong></p><br><br>Job Description<br><br><ul><li>Prepare, cook, and present Arabic and International dishes according to established recipes and quality standards.</li><li>Manage and oversee the assigned kitchen section during preparation and service.</li><li>Ensure food is prepared and served on time while maintaining consistency in taste, quality, and presentation.</li><li>Assist the Sous Chef and Executive Chef in daily kitchen operations.</li><li>Supervise, train, and support Commis Chefs and kitchen assistants.</li><li>Monitor stock levels, minimize food wastage, and report requisition requirements.</li><li>Ensure compliance with HACCP, food safety, sanitation, and hygiene standards.</li><li>Maintain cleanliness and organization of the work area and kitchen equipment.</li><li>Participate in menu development, recipe standardization, and food tastings.</li><li>Ensure proper storage, labeling, and rotation of food items (FIFO).</li><li>Handle guest requests and special dietary requirements whenever required.</li><li>Maintain a positive and professional working relationship with all team members.</li></ul><br>Qualifications<br><br><ul><li><p>Diploma or certification in Culinary Arts or Bachelor in Hospitality.</p><br></li><li><p>HACCP or Food Safety Certification preferred.</p><br></li><li><p>3–5 years of culinary experience in upscale or 5-star hotels.</p><br></li><li><p>Strong knowledge of cooking techniques and international cuisine standards.</p><br></li><li><p>Ability to perform well under pressure and handle busy service periods.</p><br></li><li><p>Strong communication skills and ability to work as part of a team.</p><br></li><li><p>Time management and multitasking abilities.</p><br></li></ul><br>Additional Information<br><br><p><strong>Our commitment to Diversity &amp; Inclusion:</strong></p><br><p>We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.<br>&nbsp;</p><br> </div>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>Prepare, cook, and present high-quality dishes in line with 5-star hotel standards. Manage an assigned kitchen section (hot, cold, grill, pastry, or butchery). Ensure mise en place is always ready for both la carte and buffet service. Maintain consistency in food taste, presentation, and portion control. Follow hotel recipes and SOPs to ensure uniformity across all outlets. Coordinate with Sous Chef and Executive Chef for daily operations. Uphold strict hygiene and food safety standards as per Qatar municipal regulations (HACCP). Monitor stock, minimize wastage, and assist with inventory control. Train, guide, and supervise Commis Chefs in daily tasks. Ensure all kitchen equipment is properly maintained and report malfunctions immediately. Assist in creating menu items, seasonal specials, and promotions if requested. Maintain a clean, organized, and well-sanitized workstation at all times. Support banquet operations and large-scale events as required by the hotel. Comply with hotel policies, grooming standards, and operational procedures.</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><p>Diploma or certification in Culinary Arts or Bachelor in Hospitality. HACCP or Food Safety Certification preferred. 3 5 years of culinary experience in upscale or 5-star hotels. Strong knowledge of cooking techniques and international cuisine standards. Ability to perform well under pressure and handle busy service periods. Strong communication skills and ability to work as part of a team. Time management and multitasking abilities.</p><p></p></section>

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

EXECUTIVE CHEFLuxury Lifestyle Hotel • Doha, Qatar • USD $82,000 per year, Tax-Free<br>ABOUT THE ROLEWe are searching for an inspiring Executive Chef to lead the culinary team at a prominent luxury lifestyle hotel in Doha, Qatar. Based in the heart of the city, this property is home to seven distinctive dining concepts, vibrant bars, elegant event spaces, and a members' club. As Executive Chef, you will shape the culinary identity of one of Doha's most exciting hospitality destinations, bringing creativity, passion, and excellence to every outlet.<br>WHAT YOU'LL DOLead and inspire a diverse culinary brigade across multiple outlets, maintaining the highest standards of quality and consistency Drive creativity and culinary excellence across all restaurants, bars, banqueting, and in-room dining Develop and innovate menus that reflect current food trends while staying true to the property's culinary identity Oversee kitchen operations, ensuring exceptional food quality, hygiene, and safety standards at all times Manage food costs, inventory, supplier relationships, and kitchen budgets effectively Mentor, coach, and develop the next generation of culinary talent within the team Collaborate closely with F&B leadership to deliver memorable, cohesive guest dining experiences<br>WHAT YOU BRINGProven experience as an Executive Chef within a luxury hotel or high-end multi-outlet operation Strong leadership skills with a genuine passion for developing and motivating kitchen teams Deep knowledge of international cuisines, contemporary food trends, and culinary techniques Commercial awareness with hands-on experience managing budgets and driving profitability A hands-on, floor-first leadership style that thrives in a fast-paced, dynamic environment An unwavering commitment to delivering unforgettable dining experiences with creativity and consistency<br>WHAT'S OFFEREDTax-free salary of USD $82,000 per year Annual leave and public holiday entitlements Private medical insurance End of service benefits Complimentary meals, hotel and dining rates for self, family, and friends Learning, development, and career progression opportunities

Kitopi is the region's leading creator and partner for magical food experiences. With a purpose to satisfy the world’s appetite to create joy, Kitopi operates a portfolio of both invested and franchised F&B brands, serving as enablers in the industry by helping brands grow and scale in both the delivery and dine-in spaces.<br>Launched in Dubai, UAE, in January 2018, Kitopi has grown to become one of the greatest success stories in the food tech space. In July 2021, Kitopi announced its $415 million Series C funding round, led by the world’s largest tech-focused investment fund, the Softbank Group. This investment elevated Kitopi to Unicorn status, making it the fastest Unicorn to emerge from the MENA region.<br>Kitopi’s growth has been fueled by its innovative and scalable software solutions. Kitopi’s kitchens are powered by its proprietary Smart Kitchen Operating System (SKOS) - an in-house suite of applications that optimizes cloud kitchen operations in real time. As part of its growth roadmap, technological innovation, data science, artificial intelligence, and robotics will take center stage as Kitopi continues to reinvent the food industry and remain the leading food company in the region.<br>With over 6,000 employees, Kitopi currently operates 200+ locations across the UAE, KSA, Kuwait, Bahrain, and Qatar. It also operates its Customer Experience Center in Amman, Jordan, its Engineering Hub in Krakow, Poland.<br>What You'll DoOversee the route of field units and track delivery status of products Receive and dispatch orders Ensure Quality, Speed and Accuracy in all orders . Be: punctual, attentive to detail, friendly, willing to learn, reliable, and, above all, honest. Maintain a neat and clean appearance whilst you still follow all food safety procedures. Work with your teammates to make sure your kitchen or shop is set-up for success Follow Kitopi and the brands’ standards. You'll be working in our fast moving; high energy environment and we’re looking for people with high energy and that can work as part of a team within diverse groups of people Who Are We Looking For? You must be someone who leads by example, you don’t fold under pressure. In fact, you thrive in fast-paced environments. Understand the importance of maintaining high standards of product quality and cleanliness. You must be an achiever through team work.3+ years of relevant experience in preferably QSR or Retail background Understand the importance of maintaining high standards of product quality and cleanliness You must be an achiever through team work<br>Recruitment Process and Timeline<br>First, you apply and let our recruiters review your profile. After reviewing, you will receive a link to book a meeting with a recruiter at your convenience to share more about yourself and for us to get to know you better. If you have been shortlisted, you will have the opportunity to meet our hiring managers. Depending on the scope of the role and the function, you may need to attend 2-3 rounds (which might include case study, role-play, trial, or live coding - this will be communicated to you in the initial conversation). Upon successful completion, your recruiter will get in touch with you to discuss the offer. We aim to take you through this process within 2-3 weeks.<br>So, what does it really mean to work at Kitopi?<br>We are constantly striving to make Kitopi the best place to work, by empowering you to be the best version of yourself every day. Our company values act as our guiding principles to help ensure that everyone feels safe, included, and like they truly belong.<br>Kitopi is an equal-opportunity employer. While we currently operate in 6 countries, we are over 70 different nationalities of talented Kitopians. Whether you are a seasoned professional, a recent graduate, or someone looking to return to the workforce after a break, we encourage you to apply. We celebrate rich diverse backgrounds, lifestyles, and cultures and have a 0-tolerance policy towards racism, bigotry, and hate. Please apply if you see a position that makes your heart skip a beat and help us build a company that we are all proud to work for.<br>Customer-obsessed and tech-enabled, at Kitopi, we are a team of passionate humans who are on a mission together to satisfy the world’s appetite.

HEAD CHEF - JAPANESE CUISINELuxury Lifestyle Hotel • Doha, Qatar • USD $49,000 per year, Tax-Free • Housing and transportation allowances<br>ABOUT THE ROLEWe are searching for a talented and visionary Head Chef with a deep specialization in Japanese cuisine for a prominent luxury lifestyle hotel in Doha, Qatar. This is a senior culinary leadership role for a chef who brings authentic mastery of Japanese cooking traditions, combined with the creativity and leadership presence to elevate the property's Japanese dining experience to world-class standards.<br>WHAT YOU'LL DOLead all culinary operations of the Japanese kitchen, ensuring outstanding food quality, authenticity, consistency, and presentation Design and innovate menus that honour traditional Japanese culinary techniques while bringing a refined, modern sensibility Recruit, develop, and inspire the kitchen brigade to achieve operational and service excellence Manage food costing, inventory control, and waste reduction to maintain kitchen profitability Ensure full compliance with hygiene, food safety, and kitchen organization standards Collaborate with F&B leadership to align culinary output with the property's brand and guest expectations Oversee smooth kitchen operations across daily service, events, and special functions<br>WHAT YOU BRINGProven experience as a Head Chef or Senior Sous Chef with a strong specialization in Japanese cuisine - this is a firm requirement Expert command of Japanese culinary techniques, including sushi, sashimi, robata, ramen, teppanyaki, or kaiseki Japanese language proficiency is highly preferred; it will be considered a significant advantage in the selection process Background in luxury hotels or high-end Japanese restaurants is strongly preferred Deep passion for Japanese culinary traditions combined with a creative, forward-thinking approach Strong leadership and team development skills Solid knowledge of food costing, menu engineering, and kitchen administration Ability to thrive under pressure in a fast-paced, high-standard kitchen environment<br>WHAT'S OFFEREDTax-free package of approximately USD $49,000 per year, plus housing and transportation allowances Annual leave and public holiday entitlements Private medical insurance End of service benefits Complimentary meals, hotel, and dining rates for self, family, and friends Learning, development, and career progression opportunities

HEAD CHEF - JAPANESE CUISINELuxury Lifestyle Hotel • Doha, Qatar • USD $49,000 per year, Tax-Free • Housing and transportation allowances<br>ABOUT THE ROLEWe are searching for a talented and visionary Head Chef with a deep specialization in Japanese cuisine for a prominent luxury lifestyle hotel in Doha, Qatar. This is a senior culinary leadership role for a chef who brings authentic mastery of Japanese cooking traditions, combined with the creativity and leadership presence to elevate the property's Japanese dining experience to world-class standards.<br>WHAT YOU'LL DOLead all culinary operations of the Japanese kitchen, ensuring outstanding food quality, authenticity, consistency, and presentation Design and innovate menus that honour traditional Japanese culinary techniques while bringing a refined, modern sensibility Recruit, develop, and inspire the kitchen brigade to achieve operational and service excellence Manage food costing, inventory control, and waste reduction to maintain kitchen profitability Ensure full compliance with hygiene, food safety, and kitchen organization standards Collaborate with F&B leadership to align culinary output with the property's brand and guest expectations Oversee smooth kitchen operations across daily service, events, and special functions<br>WHAT YOU BRINGProven experience as a Head Chef or Senior Sous Chef with a strong specialization in Japanese cuisine - this is a firm requirement Expert command of Japanese culinary techniques, including sushi, sashimi, robata, ramen, teppanyaki, or kaiseki Japanese language proficiency is highly preferred; it will be considered a significant advantage in the selection process Background in luxury hotels or high-end Japanese restaurants is strongly preferred Deep passion for Japanese culinary traditions combined with a creative, forward-thinking approach Strong leadership and team development skills Solid knowledge of food costing, menu engineering, and kitchen administration Ability to thrive under pressure in a fast-paced, high-standard kitchen environment<br>WHAT'S OFFEREDTax-free package of approximately USD $49,000 per year, plus housing and transportation allowances Annual leave and public holiday entitlements Private medical insurance End of service benefits Complimentary meals, hotel, and dining rates for self, family, and friends Learning, development, and career progression opportunities

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span>Job Description<br></span><p>We are Sisco Jobs, a recruitment consultancy based in Trichy, Tamil Nadu. We are hiring on behalf of our client for the position of <b>Head Chef (Indian)</b> in <b>Qatar</b>. Our client is a reputed organization in the Hospitality sector seeking skilled and motivated professionals. If you meet the requirements below, apply early as positions are limited.<br></p><br>Key Responsibilities<br><ul><li>Design and execute authentic Indian menus with consistent quality.<br></li><li>Lead, train and supervise kitchen staff.<br></li><li>Manage food inventory and supplier procurement.<br></li><li>Monitor food costing and kitchen budgets.<br></li><li>Ensure compliance with food safety and hygiene regulations.<br></li><li>Maintain kitchen cleanliness and operational efficiency.<br></li><li>Monitor food quality, presentation and portion control.<br></li><li>Coordinate with restaurant management for smooth kitchen operations.<br></li></ul>Required Skills<br><ul><li><b>Indian Cuisine Expertise</b> – Strong knowledge of traditional and contemporary Indian dishes.<br></li><li><b>Kitchen Leadership</b> – Ability to manage and motivate kitchen teams.<br></li><li><b>Food Costing</b> – Experience controlling food cost and wastage.<br></li><li><b>Inventory Management</b> – Efficient stock control and supplier coordination.<br></li><li><b>Food Safety</b> – Thorough understanding of hygiene and HACCP practices.<br></li></ul>Preferred Skills<br><ul><li>Multi-cuisine exposure.<br></li><li>Hotel industry experience.<br></li><li>Menu innovation and recipe development.<br></li></ul>Work Experience Requirements<br><p>Candidates should have proven experience as a Head Chef or Senior Chef in a multi-cuisine restaurant or hotel. Experience leading kitchen operations, managing teams, controlling costs and maintaining food quality standards is essential.<br></p><br>Education<br><ul><li><b>Minimum:</b> Diploma/Degree in Hotel Management or Culinary Arts <i>(typical)</i><br></li><li><b>Preferred:</b> Advanced Culinary Certification<br></li><li><b>Additional:</b> Food Safety &amp; Hygiene Certification<br></li></ul><span>Contact Number - 9786888866</span><br><br><br> </div>

<p>We are looking for an experienced and hands-on Sous Chef to join the production team of a fast-growing company operating across multiple markets. You will play a key role in overseeing the day-to-day operations of the kitchen, ensuring every order is produced on time, to the required quality standards, and in line with food safety and operational requirements. In this role, you will have end-to-end responsibility for the kitchen floor, overseeing multiple production sections including cake artistry, decorating, baking, chocolate, and stewarding. You will lead and develop the kitchen team, manage daily production against order volumes, maintain quality and food-safety standards, and drive efficient use of people, ingredients, and resources.</p><p>Responsibilities</p><ul><li>Oversee the day-to-day operations of all kitchen and production sections, including cake artistry, decorating, baking, chocolate, and stewarding.</li><li>Manage daily production plans and ensure orders are completed accurately and on time.</li><li>Monitor recipe adherence and finished-product quality against required standards.</li><li>Identify and resolve quality issues before products reach dispatch.</li><li>Manage kitchen inventory levels in coordination with Procurement and Inventory teams, minimizing stockouts and unnecessary waste.</li><li>Build and adjust staff schedules based on daily order volumes and production requirements.</li><li>Allocate workloads across sections to ensure efficient use of the kitchen team.</li><li>Lead, coach, and hold section heads and their teams accountable for performance, quality, and productivity.</li><li>Conduct daily production briefings to communicate order volumes, priorities, special requests, and operational requirements.</li><li>Identify training and development needs across the kitchen team and work with HR on onboarding and employee development.</li><li>Enforce food safety, hygiene, sanitation, and HACCP standards across the facility.</li><li>Work closely with the QC team to maintain consistent food-safety and quality standards.</li><li>Own escalations related to design, product quality, rework, and delivery timelines.</li><li>Make decisions on whether products require rework, should be held, or are ready for release.</li><li>Monitor and report kitchen performance, including production output, quality, and on-time completion.</li><li>Manage key kitchen cost drivers including labor, ingredients, and wastage against the facility budget.</li><li>Develop capacity plans for peak periods and ensure all sections are prepared for increased production volumes.</li><li>Identify opportunities to improve kitchen workflows, layouts, processes, and overall productivity.</li><li>Act as the senior decision-maker on kitchen equipment, workflow, and operational changes affecting production.</li><li>Work cross-functionally with Operations, Supply Chain, Marketing, and other teams on new launches, seasonal collections, and production planning.</li><li>Maintain a clean, organized, safe, and efficient kitchen environment.</li></ul><p><strong>Desired Candidate Profile</strong></p><ul><li>7-10 years of professional kitchen, bakery, or food production experience.</li><li>Previous experience managing a multi-section kitchen, bakery, or high-volume production facility.</li><li>Strong knowledge of cake production and decoration, including expert-level fondant and cake-craft skills.</li><li>Excellent eye for detail with a strong understanding of product quality and presentation.</li><li>Proven experience managing and developing a multi-person kitchen team.</li><li>Strong experience with staff scheduling, coaching, performance management, and team development.</li><li>Working knowledge of inventory management, food cost, wastage, and production planning.</li><li>Strong understanding of food safety, hygiene, sanitation, and HACCP principles.</li><li>Ability to manage production efficiently against changing order volumes and tight deadlines.</li><li>Strong problem-solving and decision-making skills, with the ability to remain calm under pressure.</li><li>Strong leadership and communication skills.</li><li>Commercially aware with an understanding of kitchen budgets and cost control.</li><li>Highly organized with strong attention to detail and operational follow-through.</li><li>Comfortable working in a fast-paced, high-volume production environment.</li><li>Hands-on leadership style with a willingness to be involved in day-to-day kitchen operations.</li></ul>

<p>We are seeking an experienced <strong>Chef de Partie Burger</strong> to join a fast-paced, high-volume gourmet kitchen operation.</p> <p>The successful candidate will be responsible for the preparation and execution of gourmet burgers and related menu items, ensuring <strong>speed, consistency, quality and presentation</strong> throughout service. The ideal candidate will have experience working in busy burger restaurants, QSR, casual dining, large-scale F&amp;B operations or high-volume hospitality environments.</p> Key Responsibilities <ul> <li>Take responsibility for the burger section during daily kitchen operations and service.</li> <li>Prepare and cook burgers according to established recipes and specifications.</li> <li>Ensure correct cooking temperatures and doneness for different types of meat.</li> <li>Prepare and maintain mise en place before and during service.</li> <li>Ensure consistency in portion sizes, seasoning, cooking and presentation.</li> <li>Manage multiple orders efficiently during high-volume service.</li> <li>Maintain speed and accuracy without compromising food quality.</li> <li>Prepare burger patties, sauces, toppings, garnishes and accompaniments according to specifications.</li> <li>Monitor cooking times and coordinate orders to ensure timely service.</li> <li>Maintain adequate stock and mise en place throughout service.</li> <li>Communicate effectively with the Sous Chef, Head Chef and other kitchen sections.</li> <li>Assist other sections when required during busy periods.</li> <li>Follow recipes, portion controls and plating standards.</li> <li>Minimise food waste and maintain proper product yields.</li> <li>Ensure correct storage, labelling and rotation of ingredients.</li> <li>Maintain a clean, organised and efficient workstation.</li> <li>Follow HACCP, food safety and hygiene procedures at all times.</li> <li>Support Commis Chefs and junior team members with training and daily tasks.</li> </ul> High-Volume Service <ul> <li>Demonstrate the ability to work efficiently in a <strong>high-volume, fast-paced kitchen.</strong> </li> <li>Maintain consistent burger quality during peak periods.</li> <li>Work effectively under pressure while maintaining a calm and professional approach.</li> <li>Ensure the burger station remains fully stocked and organised throughout service.</li> <li>Communicate clearly with the kitchen team to maintain smooth service flow.</li> </ul><p><strong>Desired Candidate Profile</strong></p><ul> <li>Minimum <strong>3 5 years of professional kitchen experience</strong>.</li> <li>Previous experience as a <strong>Chef de Partie</strong> in a high-volume restaurant or F&amp;B operation.</li> <li>Strong experience with <strong>burgers, grills, hot kitchen</strong> or fast-paced dining.</li> <li>Good knowledge of meat preparation and cooking temperatures.</li> <li>Strong knife skills and food preparation techniques.</li> <li>Experience working with high-volume order systems and kitchen operations.</li> <li>Good understanding of HACCP and food safety standards.</li> <li>Strong organisational and time-management skills.</li> <li>Ability to work under pressure and maintain consistency during peak service.</li> <li>Team player with good communication skills.</li> <li>Flexible to work evenings, weekends and extended hours when required.</li> </ul> <p> </p> <p>SIHAMCO is a strategic partner operating proudly under the General Entertainment Authority (GEA), National Events Center (NEC), Riyadh Season and Jeddah Season since 2019. </p> <p>At SIHAMCO, we don t just lead Saudi Arabia s hospitality and entertainment evolution we create it from the ground up. Since 2008, we ve been designing, constructing, and operating exceptional experiences that blend local authenticity with global standards. Every destination and concept we launch reflects our commitment to cultural storytelling, creative excellence, and operational precision.</p> <p> <strong>Crafting a Homegrown Legacy</strong> </p> <p>All brands under SIHAMCO are homegrown Saudi concepts, fully developed in-house from initial vision and brand identity to concept creation, design, execution and operation. We don t import ideas; we build them crafting unforgettable experiences from scratch that resonate deeply with both local and international audiences.</p> <p> <strong>Our Signature Brands</strong> </p> <p>Every brand under our umbrella is proudly reflecting the heart and soul of Saudi culture, while achieving international acclaim. With over 25 original homegrown brands, SIHAMCO not only sets but consistently surpasses global standards in Entertainment, Hospitality, F&amp;B, Lifestyle, Wellness, Family &amp; Pet Entertainment Experience. Our signature ventures: The Groves, ZodiaC Cuisine, Little Krazy, LucaLand, LucaPark, The Polar Ice Bar, Milk &amp; Butter Nail Spa, Kooz Karak, Birds of Eden, El Lechazo, Khawaja Yanni, Zama Zulu, Hawanim Groves City, Vida Vera, The Groves Pizzeria and Gem-In-I showcase what it means to innovate locally and shine globally. </p> <p>Our brands are also registered across the GCC and internationally such as the United Kingdom, Egypt, Morocco etc ensuring full legal protection and readiness for global expansion. </p> <p> <strong>We Are Only Getting Started!</strong> </p> <p>Several exciting new concepts and brands are currently under development, with launches planned in the coming months. From bold new ideas to thoughtfully crafted experiences, SIHAMCO continues to grow its portfolio with originality, creativity and cultural pride. </p> <p> <strong>People First</strong> </p> <p>Our team is our greatest asset a dynamic mix of local talent and international expertise, all united by a passion for excellence. We nurture careers, encourage creativity, and build leaders.</p> <p>At SIHAMCO, we believe in rewarding our team with more than just a job we offer an inspiring work environment and real opportunities for growth. Our benefits include:</p> <ul> <li>Competitive salary packages aligned with market standards and experience</li> <li>Visa (1 year temp) &amp; Flights into the country for non-citizens</li> <li>Accommodation</li> <li>Transportation Allowance</li> <li>Career development &amp; Internal promotions grow with us across departments and seasons</li> <li>Creative &amp; collaborative work culture built on passion, innovation, and attention to detail</li> <li>Exposure to high-end hospitality &amp; entertainment concepts gain experience in premium F&amp;B and entertainment</li> <li>Experience working on premium events within The Groves, Riyadh Season</li> <li>Cultural diversity join a team of passionate professionals from around the world</li> <li> </li> </ul> <p> <strong>Join Us</strong> </p> <p>Whether you re an emerging talent or a seasoned professional, SIHAMCO offers a platform to grow, create, and shape history. Each concept we launch is a new chapter in a legacy that belongs to Saudi Arabia and speaks to the world.</p>

<ul><li>Design and curate innovative menus that reflect seasonal ingredients and local culinary trends, ensuring a unique dining experience.</li><li>Manage kitchen operations efficiently, including food preparation, cooking, and plating, while adhering to strict hygiene and safety standards.</li><li>Oversee inventory management, including ordering supplies and minimizing waste, to optimize kitchen profitability.</li><li>Lead and mentor kitchen staff, fostering a collaborative environment that encourages skill development and creativity.</li></ul><p><strong>Desired Candidate Profile</strong></p><ul><li>Culinary degree or diploma from a recognized institution, demonstrating formal training in cooking techniques and kitchen management.</li><li>Minimum 5 years of experience in high-volume kitchens, with at least 2 years in a leadership role to showcase advanced culinary skills and management capabilities.</li><li>Proven track record of menu development and execution, highlighting creativity and an understanding of flavor profiles.</li><li>Certifications in food safety and sanitation (e.g., ServSafe) to ensure adherence to health regulations and best practices.</li></ul>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p>The Executive Sous Chef position is a prestigious opportunity that allows culinary professionals to showcase their leadership skills in a dynamic kitchen environment. This role is essential for maintaining the highest standards of food quality and presentation while overseeing kitchen operations. As an Executive Sous Chef, you will collaborate with the head chef to develop innovative menus that reflect seasonal offerings and local ingredients, ensuring a unique dining experience for guests.</p><p>In this role, you will be part of a vibrant culinary team that prioritizes excellence and creativity. The ideal candidate will not only possess exceptional culinary skills but also demonstrate a passion for mentoring junior staff, fostering a culture of learning and collaboration. You will be encouraged to contribute your ideas and techniques, allowing for personal and professional growth within the organization. The commitment to continuous improvement and the pursuit of culinary perfection make this role an exciting career opportunity.</p><p>As an Executive Sous Chef, you will play a crucial role in strategic decision-making and operational efficiency. Your leadership will influence kitchen workflows, staff training, and menu planning, ultimately enhancing the overall guest experience. This position offers a pathway to career advancement, with opportunities to take on more significant responsibilities and potentially step into a head chef role in the future. Join us in this exciting culinary adventure where your skills will be recognized and rewarded.</p><ol><li><b>Responsibilities:</b>Oversee daily kitchen operations, ensuring that all dishes are prepared to the highest standards and in accordance with health and safety regulations, using culinary expertise to enhance the dining experience.</li><li>Collaborate with the head chef to design and implement seasonal menus, incorporating local ingredients and innovative cooking techniques to attract and retain guests.</li><li>Supervise and train kitchen staff, providing guidance and mentorship to junior chefs, ensuring skill development and maintaining a positive team environment.</li><li>Manage inventory and food costs, utilizing budgeting software and forecasting tools to minimize waste and maximize profitability for the kitchen.</li><li>Conduct regular quality checks on food preparation and presentation, ensuring compliance with culinary standards and guest expectations.</li><li>Develop and implement standard operating procedures for kitchen operations, focusing on efficiency and consistency in food preparation and service.</li><li>Assist in the recruitment and hiring process of kitchen staff, ensuring a skilled and diverse team that aligns with the culinary vision of the establishment.</li><li>Coordinate with front-of-house staff to ensure smooth communication and service flow during busy service periods, enhancing the overall guest experience.</li><li>Stay updated with industry trends and culinary innovations, incorporating new techniques and ideas into the kitchen to maintain a competitive edge.</li></ol> </div><h2 class="h5">Skills</h2> <div data-jb-field="skills"><ul><li>Exceptional culinary skills and creativity, allowing for the development of innovative dishes that excite guests.</li><li>Strong leadership abilities to inspire and motivate kitchen staff towards achieving culinary excellence.</li><li>Excellent communication skills to facilitate effective collaboration between kitchen and front-of-house teams.</li><li>Proficient in food cost management and inventory control to ensure profitability without compromising quality.</li><li>Knowledge of health and safety regulations to maintain a safe and compliant kitchen environment.</li><li>Ability to work under pressure in a fast-paced environment while maintaining attention to detail.</li><li>Passion for continuous learning and culinary trends, demonstrating a commitment to professional growth.</li></ul></div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p>Join our dynamic team as a Head Chef in Qatar, where culinary excellence meets innovative dining experiences. As a leader in the kitchen, you will have the opportunity to craft exceptional menus that reflect both local flavors and international cuisine. This role is not just about cooking; it’s about inspiring a team, fostering creativity, and setting the standard for culinary practices in a prestigious public sector environment.</p><p>In this position, you will lead a team of talented chefs and kitchen staff, providing guidance and mentorship to help them develop their skills and advance their careers. We are committed to continuous learning and professional development, offering various training programs to enhance your culinary expertise. Our collaborative team culture encourages innovation and creativity, allowing you to experiment with new dishes and techniques while maintaining high standards of quality and presentation.</p><p>As the Head Chef, you will play a crucial role in defining our culinary vision and ensuring operational excellence in the kitchen. Your strategic decisions will directly impact the dining experience of our guests, making this a highly rewarding position. You will also have the chance to work closely with suppliers to source the finest ingredients, ensuring that every dish is crafted with care and precision. This role offers significant career progression opportunities within our organization, allowing you to take your culinary career to new heights.</p><ol><li><b>Responsibilities:</b>Oversee daily kitchen operations, ensuring all culinary activities run smoothly and efficiently, while maintaining high standards of food safety and hygiene.</li><li>Design and implement innovative menus that reflect seasonal ingredients and cater to diverse dietary needs, enhancing the overall dining experience for guests.</li><li>Manage and mentor kitchen staff, providing training and support to help them improve their culinary skills and advance their careers.</li><li>Control food costs and manage inventory effectively, utilizing budgetary guidelines to maximize profitability without compromising quality.</li><li>Collaborate with the management team to plan and execute special events and catering services, ensuring all culinary aspects meet client expectations.</li><li>Establish and maintain relationships with local suppliers to source fresh, high-quality ingredients, fostering partnerships that benefit the kitchen.</li><li>Conduct regular performance evaluations of kitchen staff, identifying areas for improvement and providing constructive feedback to enhance team performance.</li><li>Stay updated on culinary trends and techniques, integrating new ideas into menu offerings and kitchen practices to keep the dining experience fresh and exciting.</li><li>Ensure compliance with health and safety regulations, conducting regular inspections and training sessions to maintain a safe working environment.</li></ol> </div><h2 class="h5">Skills</h2> <div data-jb-field="skills"><ul><li>Proven leadership skills to effectively manage and inspire a diverse kitchen team.</li><li>Expertise in menu development and culinary innovation, with a passion for creating unique dining experiences.</li><li>Strong financial acumen to manage food costs and optimize kitchen operations for profitability.</li><li>Excellent communication skills to collaborate with kitchen staff and front-of-house teams effectively.</li><li>Knowledge of food safety regulations and best practices to ensure compliance in all culinary operations.</li><li>Ability to work under pressure in a fast-paced environment, maintaining high standards of quality and efficiency.</li><li>Creativity and a passion for culinary arts, with a commitment to continuous learning and professional growth.</li></ul></div>

<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><p><strong>Desired Candidate Profile</strong></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 years in a Chief cook / head chef 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.</p></li></ul><br>

<p>Oversees and coordinates the overall kitchen operations and food production across all hotel restaurants and outlets, including Chinese, Japanese, Fine Dining, All-Day Dining, and Indian restaurants.</p><p>Ensures consistent food quality, taste, portion control, presentation, plating, hygiene, and culinary standards across all outlets.</p><p>Works closely with Sous Chefs, Chefs de Partie, and culinary teams to ensure smooth daily operations and timely food preparation and service.</p><p>Supervises food tasting, food presentation, menu execution, plating standards, and food sampling across all restaurants.</p><p>Ensures each restaurant maintains its specific culinary concept, menu standards, presentation style, and Radisson Blu brand guidelines.</p><p>Monitors and controls food cost, wastage, portion sizes, requisitions, and overall kitchen profitability.</p><p>Ensures correct ordering procedures are followed and that all food requisitions and orders are properly authorized.</p><p>Controls the receiving of food and other products in coordination with the Receiving Department, ensuring correct quantity, quality, freshness, and specifications.</p><p>Monitors food storage areas, stock rotation, expiry dates, and hygiene standards to prevent spoilage and unnecessary losses.</p><p>Conducts monthly stocktaking in coordination with the Cost Control Department and maintains accurate inventory control.</p><p>Ensures all kitchen staff comply with food safety, hygiene, health, fire, and safety regulations and procedures.</p><p>Maintains high standards of cleanliness and sanitation in all kitchens, preparation areas, equipment, and storage facilities.</p><p>Coordinates closely with Restaurant Operations and Service teams to ensure effective communication, smooth service, and guest satisfaction.</p><p>Supports the Executive Chef in menu planning, recipe development, preparation procedures, quality improvements, and maintaining culinary standards.</p><p>Supervises staffing, employee performance, training, orientation, and development across the assigned outlets and recommends promotions or transfers as appropriate.</p><p>Coordinates banquet food production and works closely with the Butchery, Pastry, and other culinary sections to ensure operational efficiency.</p><p>Conducts regular pre-opening checks with Sous Chefs to ensure all food items, mise-en-place, equipment, and decorations are properly prepared.</p><p>Assists the Executive Chef with budgetary, payroll, purchasing, and operational expense control to maximize efficiency and profitability.</p><p>Maintains strong professional relationships with suppliers while ensuring high standards of product quality, freshness, and value.</p><p>Maintains the highest standards of personal appearance, hygiene, conduct, professionalism, and adherence to Radisson Hotel Group Responsible Business ethics.</p><p><strong>Desired Candidate Profile</strong></p><ul><li>Minimum 5 7 years of culinary experience , with at least 2 3 years in a Sous Chef or senior culinary management position within a 5-star hotel or luxury hospitality environment.</li><li>Proven experience in overseeing multiple restaurant outlets , preferably including Chinese, Japanese, Fine Dining, All-Day Dining, and Indian cuisine .</li><li>Strong knowledge of international cuisine, culinary techniques, food presentation, plating, and menu execution .</li><li>Demonstrated ability to lead and manage large, multicultural culinary teams .</li><li>Strong knowledge of HACCP, food safety, hygiene, and health &amp; safety standards .</li><li>Excellent understanding of food cost control, portion control, wastage management, inventory, and stock control .</li><li>Experience in menu planning, recipe development, food tasting, and maintaining consistent culinary standards .</li><li>Strong leadership, communication, organizational, and problem-solving skills.</li><li>Ability to work effectively under pressure in a high-volume, luxury hotel environment .</li><li>Experience in banquet operations, events, VIP functions, and high-profile culinary requirements is highly desirable.</li><li>Strong knowledge of kitchen operations, purchasing, receiving, storage, and supplier quality control .</li><li>Ability to work closely with Front Office, Food &amp; Beverage, Restaurant Operations, and other hotel departments .</li><li>Strong commitment to guest satisfaction and maintaining five-star service standards .</li><li>Proficiency in English communication ; additional languages are an advantage.</li><li>Culinary qualification from a recognized hotel management or culinary institute is preferred.</li><li>Strong knowledge of Radisson Hotel Group standards and luxury hospitality practices is an advantage.</li><li>Must demonstrate professional appearance, leadership presence, integrity, and a passion for culinary excellence .</li></ul>

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

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