Kitchen Design Jobs in Qatar

Additional Information<br><br>Job Number 26103521<br><br>Job Category Food and Beverage & Culinary<br><br>Location Conference Centre Street, West Bay, Doha, Qatar, Qatar,VIEW ON MAP<br><br>Schedule Full Time<br><br>Located Remotely? N<br><br>Position Type Management<br><br>Job Summary<br><br>Accountable for the quality, consistency and production of the restaurant kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Coordinates menus, purchasing, staffing and food preparation for the property's restaurant. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results.<br><br>CANDIDATE PROFILE <br><br>Education And Experience<br><br> High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.<br><br>OR<br><br> 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.<br><br>CORE WORK ACTIVITIES<br><br>Ensuring Culinary Standards And Responsibilities Are Met For Restaurant<br><br> Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for restaurant. Supervises restaurant kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. Maintains food preparation handling and correct storage standards. Recognizes superior quality products, presentations and flavor. Plans and manages food quantities and plating requirements for the restaurant. Communications production needs to key personnel. Assists in developing daily and seasonal menu items for the restaurant. Ensures compliance with all applicable laws and regulations regulations. Follows proper handling and right temperature of all food products. Estimates daily restaurant production needs. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Checks the quality of raw and cooked food products to ensure that standards are met. Determines how food should be presented and creates decorative food displays.<br><br>Leading Kitchen Team<br><br> Supervises and coordinates activities of cooks and workers engaged in food preparation. Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. Leads shift teams while personally preparing food items and executing requests based on required specifications. Supervises and manages restaurant kitchen employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees' absence. Encourages and builds mutual trust, respect, and cooperation among team members. Serving as a role model to demonstrate appropriate behaviors. Ensuring and maintaining the productivity level of employees. Ensures employees are cross-trained to support successful daily operations. Ensures employees understand expectations and parameters. Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.<br><br>Establishing and Maintaining Restaurant Kitchen Goals<br><br> Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc. Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work. Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals. Effectively investigates, reports and follows-up on employee accidents. Knows and implements company safety standards.<br><br>Ensuring Exceptional Customer Service<br><br> Provides services that are above and beyond for customer satisfaction and retention. Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Sets a positive example for guest relations. Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement. Empowers employees to provide excellent customer service. Handles guest problems and complaints. Interacts with guests to obtain feedback on product quality and service levels.<br><br>Managing and Conducting Human Resource Activities <br><br> Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes. Manages employee progressive discipline procedures. Participates in the employee performance appraisal process, providing feedback as needed. Uses all available on the job training tools for employees. Assists as needed in the interviewing and hiring of employee team members with appropriate skills.<br><br>Additional Responsibilities<br><br> Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. Analyzes information and evaluating results to choose the best solution and solve problems. Attends and participates in all pertinent meetings.<br><br>At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.<br><br>Marriott Hotels strive to elevate the art of hospitality, innovating at every opportunity while keeping the comfort of the oh-so-familiar all around the globe. As a host with Marriott Hotels, you will help keep the promise of “Wonderful Hospitality. Always.” by delivering thoughtful, heartfelt, forward-thinking service that upholds and builds upon this living legacy. With the name that’s synonymous with hospitality the world over, we are proud to welcome you to explore a career with Marriott Hotels. In joining Marriott Hotels, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.<br><br>JW Marriott is part of Marriott International's luxury portfolio and consists of more than 100 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes our associates come first. Because if you’re happy, our guests will be happy. JW Marriott associates are confident, innovative, genuine, intuitive, and carry on the legacy of the brand’s namesake and company founder, J. Willard Marriott. Our hotels offer a work experience unlike any other, where you’ll be part of a community and enjoy true camaraderie with a diverse group of co-workers. JW creates opportunities for training, development, recognition and most importantly, a place where you can pursue your passions in a luxury environment with a focus on holistic well-being. Treating guests exceptionally starts with the way we take care of our associates. That’s The JW Treatment™. In joining JW Marriott, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.

Additional Information<br><br>Job Number 26075839<br><br>Job Category Food and Beverage & Culinary<br><br>Location Omar Al Mukhtar Street, Area 61, Al Dafna, Street #850, Doha, Qatar, Qatar,VIEW ON MAP<br><br>Schedule Full Time<br><br>Located Remotely? N<br><br>Position Type Management<br><br>Job Summary<br><br>Accountable for the quality, consistency and production of the restaurant kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Coordinates menus, purchasing, staffing and food preparation for the property's restaurant. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results.<br><br>CANDIDATE PROFILE <br><br>Education And Experience<br><br> High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.<br><br>OR<br><br> 3-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.<br><br>CORE WORK ACTIVITIES<br><br>Ensuring Culinary Standards And Responsibilities Are Met For Restaurant<br><br> Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for restaurant. Supervises restaurant kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. Maintains food preparation handling and correct storage standards. Recognizes superior quality products, presentations and flavor. Plans and manages food quantities and plating requirements for the restaurant. Communications production needs to key personnel. Assists in developing daily and seasonal menu items for the restaurant. Ensures compliance with all applicable laws and regulations regulations. Follows proper handling and right temperature of all food products. Estimates daily restaurant production needs. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Checks the quality of raw and cooked food products to ensure that standards are met. Determines how food should be presented and creates decorative food displays.<br><br>Leading Kitchen Team<br><br> Supervises and coordinates activities of cooks and workers engaged in food preparation. Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. Leads shift teams while personally preparing food items and executing requests based on required specifications. Supervises and manages restaurant kitchen employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees' absence. Encourages and builds mutual trust, respect, and cooperation among team members. Serving as a role model to demonstrate appropriate behaviors. Ensuring and maintaining the productivity level of employees. Ensures employees are cross-trained to support successful daily operations. Ensures employees understand expectations and parameters. Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.<br><br>Establishing and Maintaining Restaurant Kitchen Goals<br><br> Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc. Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work. Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals. Effectively investigates, reports and follows-up on employee accidents. Knows and implements company safety standards.<br><br>Ensuring Exceptional Customer Service<br><br> Provides services that are above and beyond for customer satisfaction and retention. Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Sets a positive example for guest relations. Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement. Empowers employees to provide excellent customer service. Handles guest problems and complaints. Interacts with guests to obtain feedback on product quality and service levels.<br><br>Managing and Conducting Human Resource Activities <br><br> Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes. Manages employee progressive discipline procedures. Participates in the employee performance appraisal process, providing feedback as needed. Uses all available on the job training tools for employees. Assists as needed in the interviewing and hiring of employee team members with appropriate skills.<br><br>Additional Responsibilities<br><br> Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. Analyzes information and evaluating results to choose the best solution and solve problems. Attends and participates in all pertinent meetings.<br><br>At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.<br><br>Marriott Hotels strive to elevate the art of hospitality, innovating at every opportunity while keeping the comfort of the oh-so-familiar all around the globe. As a host with Marriott Hotels, you will help keep the promise of “Wonderful Hospitality. Always.” by delivering thoughtful, heartfelt, forward-thinking service that upholds and builds upon this living legacy. With the name that’s synonymous with hospitality the world over, we are proud to welcome you to explore a career with Marriott Hotels. In joining Marriott Hotels, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.<br><br>JW Marriott is part of Marriott International's luxury portfolio and consists of more than 100 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes our associates come first. Because if you’re happy, our guests will be happy. JW Marriott associates are confident, innovative, genuine, intuitive, and carry on the legacy of the brand’s namesake and company founder, J. Willard Marriott. Our hotels offer a work experience unlike any other, where you’ll be part of a community and enjoy true camaraderie with a diverse group of co-workers. JW creates opportunities for training, development, recognition and most importantly, a place where you can pursue your passions in a luxury environment with a focus on holistic well-being. Treating guests exceptionally starts with the way we take care of our associates. That’s The JW Treatment™. In joining JW Marriott, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.

<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><h3>Key Responsibilities:</h3><h4>Cleaning &amp; Sanitation</h4><ul><li>Wash dishes, pots, pans, utensils, kitchen equipment, china, glassware, and silverware using dishwashing machines or manual methods.</li><li>Clean and sanitize kitchen equipment, preparation surfaces, sinks, counters, walls, floors, drains, and storage areas.</li><li>Ensure all stewarding and kitchen areas remain clean, organized, and hygienic throughout each shift.</li><li>Operate and maintain dishwashing machines, pot-washing stations, hand-wash stations, and waste disposal equipment according to operating procedures.</li><li>Inspect cleaned items for quality and cleanliness, rewash items where necessary, and store them appropriately.</li><li>Return all clean equipment, china, glassware, and silverware to designated storage areas while minimizing breakage.</li></ul><h4>Food Safety &amp; Hygiene</h4><ul><li>Follow all food safety, sanitation, and hygiene regulations and hotel standards.</li><li>Handle cleaning chemicals safely and in accordance with manufacturer instructions and safety guidelines.</li><li>Maintain proper waste segregation and disposal procedures.</li><li>Ensure compliance with HACCP and other applicable food safety requirements.</li><li>Report any hygiene, sanitation, or food safety concerns immediately to the Chief Steward or Supervisor.</li></ul><h4>Equipment &amp; Inventory</h4><ul><li>Assist in receiving, inspecting, storing, and rotating food and non-food deliveries using First-In, First-Out (FIFO) principles.</li><li>Maintain cleanliness and proper storage of all operating equipment and utensils.</li><li>Report damaged equipment, maintenance issues, or safety hazards promptly.</li><li>Assist with periodic inventories of operating equipment and stewarding supplies.</li><li>Support efforts to minimize loss or breakage of china, glassware, silverware, and kitchen equipment.</li></ul><h4>Operational Support</h4><ul><li>Support kitchen operations by ensuring a continuous supply of clean utensils and equipment.</li><li>Assist chefs and kitchen staff with general cleaning and operational requirements as needed.</li><li>Complete assigned daily cleaning schedules and deep-cleaning tasks.</li><li>Follow instructions from the Chief Steward or Stewarding Supervisor to ensure smooth daily operations.</li><li>Assist during banquets, special events, and periods of high business volume.</li><li>Perform additional duties within the Stewarding Department as assigned.</li></ul><h4>Health, Safety &amp; Compliance</h4><ul><li>Comply with all hotel policies, procedures, and departmental standards.</li><li>Adhere to fire, health, hygiene, food safety, and occupational health and safety regulations.</li><li>Wear the correct uniform, personal protective equipment (PPE), name badge, and maintain grooming standards at all times.</li><li>Report accidents, unsafe conditions, equipment faults, and security concerns immediately.</li><li>Participate in emergency response procedures in accordance with hotel emergency policies.</li><li>Support the Hotel Emergency Action Team (HEAT) when required and as directed.</li></ul><h4>General Responsibilities</h4><ul><li>Report to duty punctually and maintain professional standards of conduct.</li><li>Maintain excellent personal hygiene and a professional appearance.</li><li>Build positive working relationships with colleagues across all departments.</li><li>Attend departmental meetings, training sessions, and mandatory hotel programs.</li><li>Demonstrate flexibility by supporting operational requirements across the Food &amp; Beverage division when needed.</li><li>Deliver courteous, professional, and efficient service to both internal and external guests.</li><li>Uphold the hotel's service culture and company values in all interactions.</li></ul><p><strong>Desired Candidate Profile</strong></p><p>Education High school education or equivalent preferred. Experience Previous experience in stewarding, kitchen cleaning, or hospitality is preferred but not essential. Experience working in hotels or large-scale food service operations is an advantage</p>

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

<p>Assist in the preparation and cooking.</p><p>Help manage a specific section of the kitchen, ensuring timely preparation and delivery of food.</p><p>Follow recipes and kitchen standards to ensure consistency in taste, portion size, and presentation of dishes.</p><p>Monitor stock levels for your section, ensuring ingredients are available and fresh, and assist with inventory checks.</p><p>Ensure all dishes are prepared to the highest standards, maintaining the authentic flavors and presentation.</p><p>Maintain a clean and organized work station, ensuring compliance with food safety and sanitation standards.</p><p>Work closely with the Chef de Partie and other kitchen staff to ensure efficient service during busy periods.</p><p>Assist in storing food supplies appropriately, ensuring ingredients are properly labeled and rotated.</p><p>Support the training of junior kitchen staff and kitchen porters as needed.</p><p>Adhere to all health and safety regulations in the kitchen, ensuring food preparation areas are safe and hazard-free.</p><p><strong>Desired Candidate Profile</strong></p><ul><li>Specialized in Turkish delicacy bakeries: Pide Bread</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>

Company Description<br><br>The Iconic Rixos Gulf Hotel Doha introduces a unique lifestyle and luxurious Services and products, Rixos warm hospitality, the vibrant Entertainment programs, and the trendy and distinguished ALL INCLUSIVE Food and Beverage concepts with 378 beautifully appointed guest Rooms, dream bedding and luxurious atmosphere. Join our motivated and vibrant Team as Chef de Partie - PIDE and build your career with us.<br><br>Job Description<br><br>Key Responsibilities:<br><br>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.<br><br>Qualifications<br><br>Specialized in Turkish delicacy bakeries: Pide Bread A culinary degree or relevant certification is a plus. Strong knowledge of food safety, hygiene, and cleanliness standards. Ability to prepare recipes and manage market orders using the Future Log system. Ability to work under pressure and in a fast-paced environment. Attention to detail and a passion for creativity in food presentation. A team player with excellent communication skills.<br><br>Additional Information<br><br>Specialized in Turkish delicacy bakeries : Pide bread<br><br>By clicking the link above or any third-party link within this posting, you are leaving this site and going to a third-party website where the third-party website's terms and privacy policy apply<br><br>I'm interested<br><br>I'm interested<br><br>Privacy Notice

Company Description<br><br>The Iconic Rixos Gulf Hotel Doha introduces a unique lifestyle and luxurious Services and products, Rixos warm hospitality, the vibrant Entertainment programs, and the trendy and distinguished ALL INCLUSIVE Food and Beverage concepts with 378 beautifully appointed guest Rooms, dream bedding and luxurious atmosphere. Join our motivated and vibrant Team as Chef de Partie - PIDE and build your career with us.<br><br>Job Description<br><br>Key Responsibilities:<br><br>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.<br><br>Qualifications<br><br>Specialized in Turkish delicacy bakeries: Pide Bread A culinary degree or relevant certification is a plus. Strong knowledge of food safety, hygiene, and cleanliness standards. Ability to prepare recipes and manage market orders using the Future Log system. Ability to work under pressure and in a fast-paced environment. Attention to detail and a passion for creativity in food presentation. A team player with excellent communication skills.<br><br>Additional Information<br><br>Specialized in Turkish delicacy bakeries : Pide bread<br><br>By clicking the link above or any third-party link within this posting, you are leaving this site and going to a third-party website where the third-party website's terms and privacy policy apply<br><br>I'm interested<br><br>I'm interested<br><br>Privacy Notice

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

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p><span>You will be responsible to provide an excellent and consistent level of service to your customers. The Steward is responsible to ensure a clean and sanitary work environment in the kitchen and stewarding areas, and to wash, clean and stock operating equipment and kitchen utensils.</span></p><br><br><b>Qualifications:</b><br><ul><li><p><span>Basic knowledge of Kitchen Hygiene, Food Safety, and Sanitation Standards</span></p><br></li><li><p><span>1-2 years work experience as Steward in a hotel or restaurant with good standards is desirable</span></p><br></li><li><p><span>Strong attention to detail, reliability, and teamwork skills</span></p><br></li></ul> </div>

Key Responsibilities<br><br><ul><li> Prepare a variety of sushi items including sushi rolls, maki, nigiri, sashimi, temaki, and specialty sushi.</li><li> Prepare and season sushi rice to the required consistency, temperature, and taste.</li><li> Select, clean, cut, fillet, and portion fresh fish and seafood according to required standards.</li><li> Maintain excellent knife skills and ensure proper handling of sushi knives and equipment.</li><li> Prepare vegetables, garnishes, sauces, marinades, and other ingredients required for sushi preparation.</li><li> Complete daily mise en place before service to ensure all ingredients are ready.</li><li> Ensure sushi items are prepared according to standardized recipes and portion specifications.</li><li> Maintain high standards of food presentation, plating, and visual appeal.</li><li> Monitor the freshness, quality, and condition of fish, seafood, rice, and other ingredients.</li><li> Follow proper seafood handling, storage, temperature-control, and food safety procedures.</li><li> Ensure all ingredients are properly labeled, dated, stored, and handled according to FIFO procedures.</li><li> Maintain strict hygiene and sanitation standards in the sushi preparation area.</li><li> Keep sushi counters, preparation areas, knives, cutting boards, utensils, and equipment clean and sanitized.</li><li> Minimize food waste through proper cutting, trimming, portioning, and storage techniques.</li><li> Monitor stock levels of sushi ingredients and inform the Chef or Kitchen Supervisor of shortages.</li><li> Coordinate with the Kitchen Supervisor, Head Chef, and other kitchen sections to ensure smooth service.</li><li> Ensure sushi orders are prepared accurately and within the required service time.</li><li> Maintain consistency in taste, portion size, quality, and presentation during every service.</li><li> Assist with developing and testing new sushi items, seasonal dishes, and menu specials when required.</li><li> Follow HACCP, food safety, health, and safety regulations at all times.</li><li> Train and guide Junior Sushi Chefs, Commis Chefs, and kitchen assistants on sushi preparation techniques when required.</li><li> Assist with opening and closing procedures of the sushi station.</li><li> Report equipment problems, quality issues, and food safety concerns to the Kitchen Supervisor or Head Chef.</li><li> Support other kitchen sections during busy periods when required.</li><li> Perform any other duties assigned by the Head Chef, Executive Chef, or Kitchen Supervisor.<br><br></li></ul><strong>Requirements<br><br></strong><ul><li> Previous experience as a Sushi Chef in a Japanese restaurant, hotel, or similar professional kitchen.</li><li> Strong knowledge of Japanese cuisine and sushi preparation techniques.</li><li> Excellent knife-handling and fish-cutting skills.</li><li> Good knowledge of sushi rice preparation and Japanese ingredients.</li><li> Experience handling fresh fish and seafood.</li><li> Strong understanding of food hygiene, HACCP, and food safety standards.</li><li> Good knowledge of portion control and food wastage management.</li><li> Strong attention to detail, cleanliness, and presentation.</li><li> Ability to work efficiently in a fast-paced kitchen environment.</li><li> Good teamwork and communication skills.</li><li> Ability to maintain consistent quality during high-volume service.</li><li> Culinary qualification or professional Japanese cuisine/sushi training is an advantage.</li><li> Experience in premium dining, hotel, high-volume, or international Japanese restaurants is preferred.</li></ul>

<h3 class="PDq2pG_selectionAnchorContainer" data-section-id="164ueu3" data-start="339" data-end="363">Key Responsibilities</h3><ul data-start="365" data-end="2721"><li data-section-id="l7m4ma" data-start="365" data-end="478">Prepare a variety of sushi items including <strong data-start="410" data-end="477">sushi rolls, maki, nigiri, sashimi, temaki, and specialty sushi</strong>.</li><li data-section-id="6x7zsl" data-start="479" data-end="563">Prepare and season sushi rice to the required consistency, temperature, and taste.</li><li data-section-id="kipawf" data-start="564" data-end="661">Select, clean, cut, fillet, and portion fresh fish and seafood according to required standards.</li><li data-section-id="kmqb02" data-start="662" data-end="753">Maintain excellent knife skills and ensure proper handling of sushi knives and equipment.</li><li data-section-id="1xhd9ej" data-start="754" data-end="859">Prepare vegetables, garnishes, sauces, marinades, and other ingredients required for sushi preparation.</li><li data-section-id="w23wor" data-start="860" data-end="946">Complete daily <strong data-start="877" data-end="894">mise en place</strong> before service to ensure all ingredients are ready.</li><li data-section-id="l4vkm0" data-start="947" data-end="1042">Ensure sushi items are prepared according to standardized recipes and portion specifications.</li><li data-section-id="2zpkor" data-start="1043" data-end="1118">Maintain high standards of food presentation, plating, and visual appeal.</li><li data-section-id="1lhrghz" data-start="1119" data-end="1213">Monitor the freshness, quality, and condition of fish, seafood, rice, and other ingredients.</li><li data-section-id="ht0gsf" data-start="1214" data-end="1305">Follow proper seafood handling, storage, temperature-control, and food safety procedures.</li><li data-section-id="1trhrzw" data-start="1306" data-end="1413">Ensure all ingredients are properly labeled, dated, stored, and handled according to <strong data-start="1393" data-end="1401">FIFO</strong> procedures.</li><li data-section-id="wwpftq" data-start="1414" data-end="1495">Maintain strict hygiene and sanitation standards in the sushi preparation area.</li><li data-section-id="emrn1b" data-start="1496" data-end="1606">Keep sushi counters, preparation areas, knives, cutting boards, utensils, and equipment clean and sanitized.</li><li data-section-id="78ymf4" data-start="1607" data-end="1698">Minimize food waste through proper cutting, trimming, portioning, and storage techniques.</li><li data-section-id="1rv581r" data-start="1699" data-end="1798">Monitor stock levels of sushi ingredients and inform the Chef or Kitchen Supervisor of shortages.</li><li data-section-id="yj8bz8" data-start="1799" data-end="1904">Coordinate with the Kitchen Supervisor, Head Chef, and other kitchen sections to ensure smooth service.</li><li data-section-id="1tcs5qr" data-start="1905" data-end="1988">Ensure sushi orders are prepared accurately and within the required service time.</li><li data-section-id="1e1txca" data-start="1989" data-end="2083">Maintain consistency in taste, portion size, quality, and presentation during every service.</li><li data-section-id="1qo8fxi" data-start="2084" data-end="2187">Assist with developing and testing new sushi items, seasonal dishes, and menu specials when required.</li><li data-section-id="1x3mc6a" data-start="2188" data-end="2261">Follow HACCP, food safety, health, and safety regulations at all times.</li><li data-section-id="tlzqes" data-start="2262" data-end="2383">Train and guide Junior Sushi Chefs, Commis Chefs, and kitchen assistants on sushi preparation techniques when required.</li><li data-section-id="1xde287" data-start="2384" data-end="2450">Assist with opening and closing procedures of the sushi station.</li><li data-section-id="5lns8q" data-start="2451" data-end="2560">Report equipment problems, quality issues, and food safety concerns to the Kitchen Supervisor or Head Chef.</li><li data-section-id="1dvp5f8" data-start="2561" data-end="2628">Support other kitchen sections during busy periods when required.</li><li data-section-id="1jezzu6" data-start="2629" data-end="2721">Perform any other duties assigned by the Head Chef, Executive Chef, or Kitchen Supervisor.</li></ul><h3 data-section-id="14esvje" data-start="2723" data-end="2739">Requirements</h3><ul data-start="2741" data-end="3668" data-is-last-node="" data-is-only-node=""><li data-section-id="1vwzx3l" data-start="2741" data-end="2848">Previous experience as a <strong data-start="2768" data-end="2782">Sushi Chef</strong> in a Japanese restaurant, hotel, or similar professional kitchen.</li><li data-section-id="1kphlam" data-start="2849" data-end="2925">Strong knowledge of <strong data-start="2871" data-end="2924">Japanese cuisine and sushi preparation techniques</strong>.</li><li data-section-id="zqf9qh" data-start="2926" data-end="2977">Excellent knife-handling and fish-cutting skills.</li><li data-section-id="ezjwd0" data-start="2978" data-end="3046">Good knowledge of sushi rice preparation and Japanese ingredients.</li><li data-section-id="1rmltqv" data-start="3047" data-end="3092">Experience handling fresh fish and seafood.</li><li data-section-id="jrb00f" data-start="3093" data-end="3166">Strong understanding of food hygiene, HACCP, and food safety standards.</li><li data-section-id="1imkqjk" data-start="3167" data-end="3231">Good knowledge of portion control and food wastage management.</li><li data-section-id="1tew9tr" data-start="3232" data-end="3292">Strong attention to detail, cleanliness, and presentation.</li><li data-section-id="1yqezk9" data-start="3293" data-end="3359">Ability to work efficiently in a fast-paced kitchen environment.</li><li data-section-id="v29pg0" data-start="3360" data-end="3401">Good teamwork and communication skills.</li><li data-section-id="i39w66" data-start="3402" data-end="3470">Ability to maintain consistent quality during high-volume service.</li><li data-section-id="1ezh6uy" data-start="3471" data-end="3560">Culinary qualification or professional Japanese cuisine/sushi training is an advantage.</li><li data-section-id="h8fspn" data-start="3561" data-end="3668" data-is-last-node="">Experience in <strong data-start="3577" data-end="3654">premium dining, hotel, high-volume, or international Japanese restaurants</strong> is preferred.</li></ul>

Company Description Nomad Hospitality Group (NHG), founded in 2023, is a hospitality conglomerate committed to curating unparalleled luxury, cultural authenticity, and operational distinction across its diverse portfolio. Established by a C-level executive with 20 years of leadership at premier hospitality brands, NHG operates across three divisions: Hospitality, Interior Contracting, and Consultancy. With a strategic focus on high-growth markets in the Middle East, Asia, and Africa, NHG integrates sustainable practices, local partnerships, and cultural resonance into every project. Its mission is to redefine industry standards while crafting timeless, transformative experiences and lasting legacies in the global hospitality landscape.<br>A Journey Through The Fertile Crescent - Dokya Descend into the heart o f history where the Tigris and Euphrates rivers cradle the fertile plains o f Mesopotamia. Here, 6500 years ago a sophisticated civilization not only birthed writing and agriculture but also cultivated a culinary artistry that continues t o tantalize taste buds today.<br>Dokya, Kapadokya, The Western Gate to Mesopotamia Mesopotamia, meaning "land between the rivers," was a historical region stretching across the fertile plains surrounding and between the Tigris and Euphrates rivers. While modern-day Iraq is often associated with Mesopotamia, the region also encompassed parts of Türkiye (up to Cappadocia), Syria, Jordan, Lebanon, Saudi Arabia, Kuwait, and Iran.<br>Role Description We are looking for an experienced and passionate Head Chef to lead our culinary team and oversee the kitchen operations of our Mesopotamian Restaurant, Dokya.<br>The ideal candidate will have strong knowledge of the region encompassed parts of Türkiye (up to Cappadocia), Syria, Jordan, Lebanon, Saudi Arabia, Kuwait, and Iran, with a deep understanding of traditional flavors, cooking techniques, ingredients, and presentation. The Head Chef will be responsible for maintaining the authenticity and quality of the cuisine while ensuring consistency, efficiency, and profitability across all kitchen operations.<br>Key Responsibilities:Lead and manage the kitchen team, ensuring smooth and efficient daily operations. Oversee the preparation, cooking, plating, and presentation of all dishes. Maintain the authenticity, consistency, and quality of Mesopotamian cuisine. Develop and refine menus while respecting traditional recipes, flavors, and cooking techniques. Introduce innovative dishes and seasonal offerings that complement the restaurant's concept. Ensure consistent taste, portioning, presentation, and quality across every service. Manage food costs, recipe costing, portion control, purchasing, inventory, and food waste. Source and maintain the quality of authentic spices, ingredients, meats, and other specialty products. Ensure proper food storage, stock rotation, and inventory management. Train, mentor, and develop the culinary team to maintain high professional standards. Prepare kitchen schedules and effectively allocate responsibilities among team members. Maintain the highest standards of food safety, hygiene, sanitation, and kitchen organization. Ensure the kitchen operates efficiently during high-volume and peak service periods. Work closely with the Restaurant Manager and Management team on menu planning, promotions, events, and special dining experiences. Monitor kitchen equipment and ensure proper maintenance and safe operation. Maintain a disciplined, professional, and positive kitchen environment. Ensure all recipes, preparation methods, and presentation standards are consistently followed.<br>Qualifications Minimum 5–7 years of professional culinary experience or equivalent leadership position. Proven experience in Mesopotamian cuisine, with a strong understanding of its authentic flavors, traditional cooking techniques, ingredients, and culinary heritage, as outlined in the Role Description. Strong knowledge of traditional Mesopotamian ingredients, spices, recipes, and cooking techniques. Demonstrated ability to maintain authenticity while delivering modern and refined culinary presentation. Strong experience in menu development, recipe standardization, and kitchen operations. Excellent knowledge of food costing, inventory management, portion control, and waste reduction. Proven ability to lead, train, and motivate a diverse kitchen team. Strong understanding of food safety, hygiene, and sanitation standards. Ability to maintain consistency and quality in a high-volume restaurant environment. Strong leadership, communication, organization, and problem-solving skills. Creative, detail-oriented, and passionate about culinary excellence. Ability to work effectively under pressure and lead by example. Experience in upscale casual or premium restaurant environments is highly preferred. Qatar/GCC hospitality experience is an advantage. Good command of English; Arabic is an advantage.

<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 Head Chef in kitchen operations oversees and manages all aspects of culinary activities within a food establishment. They are responsible for leading and directing the kitchen team, ensuring the preparation, cooking, and presentation of dishes meet the highest standards of quality and consistency. Additionally, Head Chefs play a key role in menu development, recipe creation, and food costing, ensuring profitability and alignment with the restaurant's culinary concept. They also oversee inventory management, procurement of ingredients, and proper storage to minimize waste and maintain cost efficiency.</p><br> <br><br><u><b>Job Responsibilities 1</b></u> <br><p>Oversee all aspects of kitchen operations, including food preparation, cooking, and presentation, to ensure quality and consistency.</p><br> <p>Lead and manage the kitchen team, including chefs, cooks, and kitchen assistants, by providing guidance, training, and supervision.</p><br> <p>Develop and update menus in collaboration with management, ensuring variety, creativity, and alignment with culinary trends and customer preferences.</p><br> <p>Create and standardize recipes, portion sizes, and plating techniques to maintain consistency and control food costs.</p><br> <p>Monitor inventory levels of ingredients and supplies, and manage ordering and stock rotation to minimize waste and maintain freshness.</p><br> <p>Maintain cleanliness, organization, and sanitation standards in the kitchen, adhering to food safety regulations and industry best practices.</p><br> <p>Ensure compliance with health and safety regulations, conducting regular inspections and implementing corrective actions as needed.</p><br> <p>Collaborate with other departments, such as purchasing, stewarding, and service, to coordinate operations and achieve business objectives.</p><br> <p>Stay updated on industry trends, techniques, and innovations, and incorporate them into kitchen operations to enhance offerings and efficiency.</p><br> <p>Foster a positive and collaborative work environment, promoting teamwork, communication, and professional development among kitchen staff.</p><br> <br><br><u><b>Job Responsibilities 2</b></u> <br><br><b>Additional Responsibilities 3</b> <br><br><u><b>Job Knowledge &amp; Skills</b></u> <br><p>Extensive knowledge of culinary techniques, ingredients, and cuisines, along with proficiency in cooking and food preparation.</p><br> <p>Strong leadership and management skills to effectively lead and motivate a kitchen team, delegate tasks, and maintain discipline.</p><br> <p>Ability to create, plan, and execute menus that reflect culinary trends, customer preferences, and the restaurant's concept.</p><br> <p>Understanding of food costing, budgeting, and inventory management to optimize profitability and control costs.</p><br> <p>Thorough knowledge of food safety regulations and sanitation practices to ensure compliance and maintain a safe 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>Resilience<br>AI Fluency<br>Quality<br>Leadership<br>Recipes L3<br>Kitchen Management L3<br>Food Safety and Sanitation L3<br>Culinary Arts Best Practices L3<br>Agility<br>Culinary Techniques L3<br><br><br><u><b>Education</b></u> <br>Bachelor's Degree in Culinary Arts<br><br><br><br> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <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>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <br>Company Description<br><br><p><strong>Rixos Premium Qetaifan Island North</strong> stands as a premier luxury destination on the dynamic, man-made Qetaifan Island off the coast of Lusail, Doha. Operating under the renowned Accor umbrella, this five-star resort seamlessly blends high-end hospitality with adrenaline-pumping entertainment, making it one of Qatar’s most sought-after lifestyle and leisure hubs.</p><br><br>Job Description<br><br><p>We're looking for a talented and passionate Chef De Partie to join our dynamic culinary team in Lusail, Qatar. In this role, you'll work under the guidance of our Sous Chef to manage a designated kitchen section, ensuring every dish meets our exacting standards for quality, presentation, and taste. This is an excellent opportunity to showcase your culinary expertise, develop your skills in a fast-paced environment, and contribute to an innovative kitchen operation that values collaboration, precision, and excellence.</p><br><ul><li>Assist the Sous Chef in managing and overseeing a designated kitchen section with efficiency and attention to detail</li><li>Prepare ingredients, cook menu items, and plate dishes to meet our quality and presentation standards</li><li>Follow established recipes, portion controls, and cost guidelines while maintaining consistency across all services</li><li>Support the kitchen team during service to maintain optimal timing, workflow, and operational efficiency</li><li>Maintain cleanliness, organization, and proper sanitation of your workstation and assigned equipment</li><li>Monitor stock levels within your section and promptly report shortages or discrepancies to the Sous Chef</li><li>Ensure strict compliance with food safety, hygiene, and sanitation regulations at all times</li><li>Properly store, label, and rotate food items according to FIFO (First In, First Out) principles</li><li>Identify and report any maintenance issues or equipment malfunctions to management</li><li>Collaborate with team members to troubleshoot challenges and implement solutions that enhance kitchen performance</li><li>Contribute ideas for menu improvements and innovative cooking techniques while remaining open to feedback</li><li>Adapt quickly to menu changes and special requests while maintaining service standards</li></ul><br>Qualifications<br><br><ul><li>Minimum 1–2 years of experience as a Chef de Partie or in a similar kitchen role</li><li>Strong knowledge of fundamental cooking techniques and kitchen operations</li><li>Proven ability to work efficiently and remain calm under pressure during peak service times</li><li>Excellent communication and interpersonal skills with the ability to work collaboratively in a team environment</li><li>Strong time management and organizational abilities</li><li>Solid understanding of food hygiene, safety standards, and sanitation best practices</li><li>Demonstrated attention to detail with a commitment to consistency and quality</li><li>Ability to follow recipes and guidelines while showing initiative and problem-solving skills</li><li>Flexibility and resilience in adapting to changing priorities and menu requirements</li><li>Willingness to support team members and contribute to a positive, inclusive kitchen culture</li><li>Culinary qualification or formal training (advantageous but not required)</li><li>Experience in a multicultural kitchen environment or international cuisine (preferred)</li></ul><br>Additional Information<br><br><ul><li>Minimum 1–2 years of experience as a Chef de Partie or in a similar kitchen role</li><li>Strong knowledge of fundamental cooking techniques and kitchen operations</li><li>Proven ability to work efficiently and remain calm under pressure during peak service times</li><li>Excellent communication and interpersonal skills with the ability to work collaboratively in a team environment</li><li>Strong time management and organizational abilities</li><li>Solid understanding of food hygiene, safety standards, and sanitation best practices</li><li>Demonstrated attention to detail with a commitment to consistency and quality</li><li>Ability to follow recipes and guidelines while showing initiative and problem-solving skills</li><li>Flexibility and resilience in adapting to changing priorities and menu requirements</li><li>Willingness to support team members and contribute to a positive, inclusive kitchen culture</li><li>Culinary qualification or formal training (advantageous but not required)</li><li>Experience in a multicultural kitchen environment or international cuisine (preferred)</li></ul> </div>

Job Location:<br><br>Banana Island Resort Doha By Anantara<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>As Demi Chef you will help the Executive Chef to prepare appetizers, as well as meat and vegetables for entrees. You further will help with the proper presentation of food, and ensure that that each customer is served the highest quality food in a timely manner. As Demi Chef you will participate in selecting and training new members of the kitchen team. They must follow and enforce health and safety standards in the kitchen. They should possess a high level of cleanliness, both in the kitchen and in personal hygiene. You should be familiar with working efficiently and quickly under pressure.<br><br>Qualifications<br><br> Bachelor’s Degree or any culinary degree Must have worked at least one year as Demi Chef in Hotels and Restaurants Excellent leadership and interpersonal skills Strongly committed to teamwork and customer service Eye for detail to achieve operation excellence<br><br>Not the right fit? Set up email alerts as new job postings become available that meet your interest!

Radisson Hotel Group is one of the world's largest hotel groups with ten distinctive hotel brands, and more than 1,460 hotels in operation and under development in 95+ countries. The Group’s overarching brand promise is Every Moment Matters with a signature Yes I Can! service ethos.<br><br><br><br>People are at the core of our business success and future. Our people are true Moment Makers and together we bring the culture, spirit, environment and opportunities that empower you to be your best, every day, everywhere, every time. Together, we make Every Moment Matter.<br><br><br><br>Job Description<br><br>Assist in directing and overseeing all operations of the pastry kitchen. Ensure the production of high-quality desserts, pastries, and baked goods while maintaining strict cost control, food safety, and efficiency. Assume responsibility for the pastry section in the absence of the Sous Chef.<br><br>Key Responsibilities<br><br>Supervise Pastry Chefs de Partie and kitchen staff; run daily briefings regarding functions, dessert specials, and menu ingredients. Oversee the preparation, presentation, and portion size of all dessert and pastry items before they reach the pass. Establish store requisitions, coordinate stock pick-ups, enforce strict rotation of mise-en-place, and participate in monthly stock-taking. Monitor food cost margins by keeping tight control on wastage and ensuring no food leaves the kitchen without a formal captain order. Enforce Radisson Blu and HACCP standards for food processing, storage room hygiene, personal grooming, and general kitchen cleanliness. Work efficiently with a "Yes I Can!" attitude and assist other kitchen sections when operational needs arise. <br><br>Qualifications<br><br>Experience: Proven experience in a 5 star hotel pastry kitchen, ideally as a Senior Pastry Chef de Partie or Junior Sous Chef. Strong foundational knowledge of pastry arts, baking, dessert styling, and recipe execution. Certified in HACCP or equivalent international food safety and hygiene regulations. Ability to train, motivate, and supervise a team, demonstrating strong communication skills between kitchen production and service staff. Familiarity with kitchen safety, first aid, fire, and evacuation procedures. High energy, quality-driven, and aligned with corporate responsible business ethics and service concepts. <br><br>Additional Information<br><br>Why Join Radisson Hotel Group? <br><br>Live the Magic of Hospitality - Be part of a team that creates exceptional experiences and memorable moments every day. Let your Yes I Can! spirit shine as you bring hospitality to life. <br><br>Build a Great Career - No matter your background or experience, we invest in your growth, learning, and career development—helping you reach your full potential. <br><br>Experience the Team Spirit - Join a workplace that’s inclusive, fun, and meaningful. We celebrate diversity, support one another and foster a sense of belonging through our Employee Resource Groups and inclusion initiatives. <br><br>Lead with Your Ambition - Your ideas, passion and drive matter! We empower you to make a difference—in hospitality, your community and beyond. <br><br>Enjoy Global & Local Perks - No matter where you’re located, you’ll enjoy exclusive global benefits - like special hotel rates for you and your loved ones at our hotels worldwide. Plus, you’ll have access to local perks and rewards tailored to your country, making your experience even more rewarding! <br><br>Join us in shaping the future of hospitality! If you’re ready to bring your talent, energy, and passion, we’d love to hear from you. <br><br>Apply now and let’s make every moment matter. <br><br>We welcome applicants from all backgrounds, abilities, and experiences. If you need any adjustments during the application process, please let us know.

Company Description<br><br>Radisson Hotel Group is one of the world's largest hotel groups with ten distinctive hotel brands, and more than 1,460 hotels in operation and under development in 95+ countries. The Group’s overarching brand promise is Every Moment Matters with a signature Yes I Can! service ethos.<br><br>People are at the core of our business success and future. Our people are true Moment Makers and together we bring the culture, spirit, environment and opportunities that empower you to be your best, every day, everywhere, every time. Together, we make Every Moment Matter.<br><br>Job Description<br><br>Assist in directing and overseeing all operations of the pastry kitchen. Ensure the production of high-quality desserts, pastries, and baked goods while maintaining strict cost control, food safety, and efficiency. Assume responsibility for the pastry section in the absence of the Sous Chef.<br><br>Key Responsibilities<br><br>Supervise Pastry Chefs de Partie and kitchen staff; run daily briefings regarding functions, dessert specials, and menu ingredients. Oversee the preparation, presentation, and portion size of all dessert and pastry items before they reach the pass. Establish store requisitions, coordinate stock pick-ups, enforce strict rotation of mise-en-place, and participate in monthly stock-taking. Monitor food cost margins by keeping tight control on wastage and ensuring no food leaves the kitchen without a formal captain order. Enforce Radisson Blu and HACCP standards for food processing, storage room hygiene, personal grooming, and general kitchen cleanliness. Work efficiently with a "Yes I Can!" attitude and assist other kitchen sections when operational needs arise.<br><br>Qualifications<br><br>Experience: Proven experience in a 5 star hotel pastry kitchen, ideally as a Senior Pastry Chef de Partie or Junior Sous Chef. Strong foundational knowledge of pastry arts, baking, dessert styling, and recipe execution. Certified in HACCP or equivalent international food safety and hygiene regulations. Ability to train, motivate, and supervise a team, demonstrating strong communication skills between kitchen production and service staff. Familiarity with kitchen safety, first aid, fire, and evacuation procedures. High energy, quality-driven, and aligned with corporate responsible business ethics and service concepts.<br><br>Additional Information<br><br>Why Join Radisson Hotel Group?<br><br>Live the Magic of Hospitality - Be part of a team that creates exceptional experiences and memorable moments every day. Let your Yes I Can! spirit shine as you bring hospitality to life.<br><br>Build a Great Career - No matter your background or experience, we invest in your growth, learning, and career development—helping you reach your full potential.<br><br>Experience the Team Spirit - Join a workplace that’s inclusive, fun, and meaningful. We celebrate diversity, support one another and foster a sense of belonging through our Employee Resource Groups and inclusion initiatives.<br><br>Lead with Your Ambition - Your ideas, passion and drive matter! We empower you to make a difference—in hospitality, your community and beyond.<br><br>Enjoy Global & Local Perks - No matter where you’re located, you’ll enjoy exclusive global benefits - like special hotel rates for you and your loved ones at our hotels worldwide. Plus, you’ll have access to local perks and rewards tailored to your country, making your experience even more rewarding!<br><br>Join us in shaping the future of hospitality! If you’re ready to bring your talent, energy, and passion, we’d love to hear from you.<br><br>Apply now and let’s make every moment matter.<br><br>We welcome applicants from all backgrounds, abilities, and experiences. If you need any adjustments during the application process, please let us know.

Radisson Hotel Group is one of the world's largest hotel groups with ten distinctive hotel brands, and more than 1,460 hotels in operation and under development in 95+ countries. The Group’s overarching brand promise is Every Moment Matters with a signature Yes I Can! service ethos.<br><br><br><br>People are at the core of our business success and future. Our people are true Moment Makers and together we bring the culture, spirit, environment and opportunities that empower you to be your best, every day, everywhere, every time. Together, we make Every Moment Matter.<br><br><br><br>Job Description<br><br>Assist in directing and overseeing all operations of the pastry kitchen. Ensure the production of high-quality desserts, pastries, and baked goods while maintaining strict cost control, food safety, and efficiency. Assume responsibility for the pastry section in the absence of the Sous Chef.<br><br>Key Responsibilities<br><br>Supervise Pastry Chefs de Partie and kitchen staff; run daily briefings regarding functions, dessert specials, and menu ingredients. Oversee the preparation, presentation, and portion size of all dessert and pastry items before they reach the pass. Establish store requisitions, coordinate stock pick-ups, enforce strict rotation of mise-en-place, and participate in monthly stock-taking. Monitor food cost margins by keeping tight control on wastage and ensuring no food leaves the kitchen without a formal captain order. Enforce Radisson Blu and HACCP standards for food processing, storage room hygiene, personal grooming, and general kitchen cleanliness. Work efficiently with a "Yes I Can!" attitude and assist other kitchen sections when operational needs arise. <br><br>Qualifications<br><br>Experience: Proven experience in a 5 star hotel pastry kitchen, ideally as a Senior Pastry Chef de Partie or Junior Sous Chef. Strong foundational knowledge of pastry arts, baking, dessert styling, and recipe execution. Certified in HACCP or equivalent international food safety and hygiene regulations. Ability to train, motivate, and supervise a team, demonstrating strong communication skills between kitchen production and service staff. Familiarity with kitchen safety, first aid, fire, and evacuation procedures. High energy, quality-driven, and aligned with corporate responsible business ethics and service concepts. <br><br>Additional Information<br><br>Why Join Radisson Hotel Group? <br><br>Live the Magic of Hospitality - Be part of a team that creates exceptional experiences and memorable moments every day. Let your Yes I Can! spirit shine as you bring hospitality to life. <br><br>Build a Great Career - No matter your background or experience, we invest in your growth, learning, and career development—helping you reach your full potential. <br><br>Experience the Team Spirit - Join a workplace that’s inclusive, fun, and meaningful. We celebrate diversity, support one another and foster a sense of belonging through our Employee Resource Groups and inclusion initiatives. <br><br>Lead with Your Ambition - Your ideas, passion and drive matter! We empower you to make a difference—in hospitality, your community and beyond. <br><br>Enjoy Global & Local Perks - No matter where you’re located, you’ll enjoy exclusive global benefits - like special hotel rates for you and your loved ones at our hotels worldwide. Plus, you’ll have access to local perks and rewards tailored to your country, making your experience even more rewarding! <br><br>Join us in shaping the future of hospitality! If you’re ready to bring your talent, energy, and passion, we’d love to hear from you. <br><br>Apply now and let’s make every moment matter. <br><br>We welcome applicants from all backgrounds, abilities, and experiences. If you need any adjustments during the application process, please let us know.

Company Description<br><br>Radisson Hotel Group is one of the world's largest hotel groups with ten distinctive hotel brands, and more than 1,460 hotels in operation and under development in 95+ countries. The Group’s overarching brand promise is Every Moment Matters with a signature Yes I Can! service ethos.<br><br>People are at the core of our business success and future. Our people are true Moment Makers and together we bring the culture, spirit, environment and opportunities that empower you to be your best, every day, everywhere, every time. Together, we make Every Moment Matter.<br><br>Job Description<br><br>Assist in directing and overseeing all operations of the pastry kitchen. Ensure the production of high-quality desserts, pastries, and baked goods while maintaining strict cost control, food safety, and efficiency. Assume responsibility for the pastry section in the absence of the Sous Chef.<br><br>Key Responsibilities<br><br>Supervise Pastry Chefs de Partie and kitchen staff; run daily briefings regarding functions, dessert specials, and menu ingredients. Oversee the preparation, presentation, and portion size of all dessert and pastry items before they reach the pass. Establish store requisitions, coordinate stock pick-ups, enforce strict rotation of mise-en-place, and participate in monthly stock-taking. Monitor food cost margins by keeping tight control on wastage and ensuring no food leaves the kitchen without a formal captain order. Enforce Radisson Blu and HACCP standards for food processing, storage room hygiene, personal grooming, and general kitchen cleanliness. Work efficiently with a "Yes I Can!" attitude and assist other kitchen sections when operational needs arise.<br><br>Qualifications<br><br>Experience: Proven experience in a 5 star hotel pastry kitchen, ideally as a Senior Pastry Chef de Partie or Junior Sous Chef. Strong foundational knowledge of pastry arts, baking, dessert styling, and recipe execution. Certified in HACCP or equivalent international food safety and hygiene regulations. Ability to train, motivate, and supervise a team, demonstrating strong communication skills between kitchen production and service staff. Familiarity with kitchen safety, first aid, fire, and evacuation procedures. High energy, quality-driven, and aligned with corporate responsible business ethics and service concepts.<br><br>Additional Information<br><br>Why Join Radisson Hotel Group?<br><br>Live the Magic of Hospitality - Be part of a team that creates exceptional experiences and memorable moments every day. Let your Yes I Can! spirit shine as you bring hospitality to life.<br><br>Build a Great Career - No matter your background or experience, we invest in your growth, learning, and career development—helping you reach your full potential.<br><br>Experience the Team Spirit - Join a workplace that’s inclusive, fun, and meaningful. We celebrate diversity, support one another and foster a sense of belonging through our Employee Resource Groups and inclusion initiatives.<br><br>Lead with Your Ambition - Your ideas, passion and drive matter! We empower you to make a difference—in hospitality, your community and beyond.<br><br>Enjoy Global & Local Perks - No matter where you’re located, you’ll enjoy exclusive global benefits - like special hotel rates for you and your loved ones at our hotels worldwide. Plus, you’ll have access to local perks and rewards tailored to your country, making your experience even more rewarding!<br><br>Join us in shaping the future of hospitality! If you’re ready to bring your talent, energy, and passion, we’d love to hear from you.<br><br>Apply now and let’s make every moment matter.<br><br>We welcome applicants from all backgrounds, abilities, and experiences. If you need any adjustments during the application process, please let us know.