Kitchen Design Jobs in Qatar

<p><strong>Job Summary:</strong></p><p>We are seeking an experienced Chef de Partie to support large-scale food production in a catering environment. The role involves managing a specific kitchen section, ensuring consistent quality, and meeting high-volume service demands while maintaining strict hygiene and safety standards.</p><br><p><strong>Key Responsibilities:</strong></p><ul><li><p>Manage and operate an assigned section of the catering kitchen</p></li><li><p>Prepare and cook food in bulk quantities while maintaining quality and presentation standards.</p></li><li><p>Ensure timely meal production in line with daily catering schedules.</p></li><li><p>Supervise Commis Chefs and kitchen assistants.</p></li><li><p>Ensure compliance with food safety, HACCP, and hygiene standards at all times.</p></li><li><p>Monitor portion control, minimize wastage, and ensure cost efficiency.</p></li><li><p>Conduct regular checks on food quality, storage, and temperature control.</p></li><li><p>Assist in menu planning and implementation based on client or project requirements.</p></li><li><p>Maintain cleanliness and organization of workstations and kitchen equipment.</p></li><li><p>Coordinate with store and procurement teams for stock availability and requisitions.</p></li><li><p>Proven experience as a Chef de Partie in catering, industrial kitchen, or large-scale food production.</p></li><li><p>Strong knowledge of bulk cooking techniques and food safety standards (HACCP).</p></li><li><p>Ability to work under pressure in a high-volume environment.</p></li></ul><p><strong>Desired Candidate Profile</strong></p><ul><li><p>Culinary diploma or certification.</p></li><li><p>Minimum six years of experience as a Chef de Partie or similar role.</p></li><li><p>Strong knowledge of cooking techniques and kitchen equipment.</p></li><li><p>Good leadership and communication skills.</p></li><li><p>Understanding of food safety and hygiene standards.</p></li><li><p>Culinary certification or relevant qualification preferred.</p></li><li><p>Familiarity with international cuisines.</p></li></ul>

<strong>Organization- Grand Hyatt Doha<br><br></strong><strong>Summary<br><br></strong>Prepare and present high-quality dishes within the assigned kitchen section, maintain food quality and hygiene standards, and support the culinary team in delivering exceptional dining experiences.<br><br><strong>Qualifications<br><br></strong><ul><li> Diploma or certification in Culinary Arts preferred. </li><li> Previous experience as a Chef de Partie or Demi Chef De Partie in a hotel or fine dining environment. </li><li> Strong knowledge of food preparation, presentation, and food safety standards. </li><li> Experience in Cold Kitchen and Garde Manger is preferred. </li><li> Ability to work efficiently in a fast-paced kitchen environment. </li><li> Strong teamwork and communication skills. </li><li> Flexible to work shifts, weekends, and holidays.</li></ul>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p><br>Summary:<br>We are looking for a skilled Commis II - Pastry to assist our Pastry Chef in preparing and producing high-quality desserts, pastries, and baked goods in our kitchen.</p> <p>This position is based at Riviera Rayhaan by Rotana Doha.<br><br>Job Responsibility:<br>1. Assist in the preparation and production of a variety of desserts, pastries, and baked goods.<br>2. Follow recipes and guidelines set by the Pastry Chef to maintain consistency and quality.<br>3. Ensure cleanliness and organization in the pastry section of the kitchen.<br>4. Assist in inventory management and stock rotation of pastry ingredients.<br>5. Adhere to all health and safety regulations while working in the kitchen.<br>6. Collaborate with the Pastry Chef and other team members to meet production schedules and deadlines.<br><br>Candidate Requirements:<br>1. Proven experience working as a Commis II or similar role in a pastry kitchen.<br>2. Knowledge of pastry techniques, methods, and ingredients.<br>3. Ability to follow recipes accurately and work efficiently in a fast-paced environment.<br>4. Strong attention to detail and passion for creating high-quality pastries.<br>5. Effective communication and teamwork skills.<br>6. Certificate or diploma in Culinary Arts or a related field is a plus.</p> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <strong>About </strong><strong>Calo</strong><p>Launched in Bahrain in November of 2019, Calo is on a mission to make healthy easy. We’re a team of dedicated people driving this mission by providing better, faster, and cheaper ways to access food through technology.</p><br><br><span><strong>Role Overview</strong></span><p>To function as a <strong>Commis 2 – Cold Kitchen</strong> for Calo Qatar Central Production Unit. Support the Cold Kitchen team by executing daily preparation and production tasks, including salads, sandwiches, sauces, dressings, cold appetizers, and other chilled food components, while meeting Calo’s nutritional and quality standards.</p><br><br><p>The successful candidate will bring consistency, attention to detail, good knife skills, and strong hygiene practices to play a critical role in maintaining product quality, food safety, and customer satisfaction through efficient production and strict adherence to standardized recipes and safety protocols.</p><br><br><span><strong>Relationships and Working Expectations</strong></span><ul><li><p>Works under the guidance of Senior Chefs and CDPs within the Cold Kitchen section.</p><br><br></li><li><p>Works closely with Production Leads and other kitchen sections to support workflow efficiency and production consistency.</p><br><br></li><li><p>Shift-based work in temperature-controlled environments, with mandatory personal protective equipment during all production operations.</p><br><br></li><li><p>Collaborates with the wider kitchen team to ensure cold food components are prepared and delivered according to the daily production plan.</p><br><br></li></ul><span><strong>Main Responsibilities</strong></span><ul><li><p>Assist with the preparation and production of <strong>salads, sandwiches, wraps, cold appetizers, sauces, dressings, dips, garnishes, and other chilled food components</strong> according to standardized recipes.</p><br><br></li><li><p>Perform basic food preparation tasks, including <strong>washing, peeling, cutting, chopping, slicing, mixing, assembling, and portioning</strong> ingredients.</p><br><br></li><li><p>Prepare and assemble cold kitchen items while maintaining consistency in <strong>taste, presentation, portion size, and nutritional requirements</strong>.</p><br><br></li><li><p>Follow standardized recipes and production specifications accurately to ensure consistency across all batches.</p><br><br></li><li><p>Ensure precise portioning of ingredients to align with Calo’s <strong>calorie and macronutrient guidelines</strong>.</p><br><br></li><li><p>Prepare sauces, dressings, marinades, and dips according to approved recipes and ensure proper storage and labeling.</p><br><br></li><li><p>Assemble sandwiches, salads, and other cold meals efficiently according to production requirements and presentation standards.</p><br><br></li><li><p>Maintain proper <strong>cold-chain procedures and temperature control</strong> when handling chilled ingredients and finished products.</p><br><br></li><li><p>Ensure ingredients are properly stored, labeled, dated, and rotated according to <strong>FIFO/FEFO</strong> procedures.</p><br><br></li><li><p>Follow daily production plans and ensure all prepared components are completed and transferred to the relevant teams within the required timelines.</p><br><br></li><li><p>Maintain a clean, organized, and hygienic workstation throughout the shift.</p><br><br></li><li><p>Minimize food waste through proper handling, storage, portioning, and utilization of ingredients.</p><br><br></li><li><p>Conduct regular checks on the <strong>quality, freshness, appearance, and temperature</strong> of ingredients and prepared products.</p><br><br></li><li><p>Follow all food safety and hygiene procedures in accordance with <strong>HACCP and Calo standards</strong>.</p><br><br></li><li><p>Ensure all equipment, utensils, work surfaces, and preparation areas are cleaned and sanitized regularly.</p><br><br></li><li><p>Report any food safety concerns, quality issues, equipment problems, or ingredient shortages to the Chef or Production Lead.</p><br><br></li><li><p>Support other kitchen sections when required to ensure smooth overall production operations.</p><br><br></li></ul><span><strong>Ideal Candidate</strong></span><span><strong>Qualifications</strong></span><ul><li><p>Proven experience as a <strong>Commis 3 or Commis 2</strong>, preferably within a <strong>Cold Kitchen, Central Kitchen, Catering, Hotel, Restaurant, or high-volume food production environment</strong>.</p><br><br></li><li><p><strong>2–3 years of relevant kitchen experience</strong> is preferred.</p><br><br></li><li><p>Previous experience preparing <strong>salads, sandwiches, sauces, dressings, dips, cold appetizers, and other chilled food items</strong> is highly preferred.</p><br><br></li><li><p>Basic knowledge of <strong>food safety, hygiene, HACCP standards, and proper cold food handling</strong>.</p><br><br></li><li><p>HACCP or food safety certification is preferred.</p><br><br></li></ul><span><strong>Knowledge and Competency</strong></span><ul><li><p>Good understanding of <strong>cold kitchen preparation techniques and food handling practices</strong>.</p><br><br></li><li><p>Good basic knife skills and ability to perform different types of cutting and preparation.</p><br><br></li><li><p>Ability to accurately follow standardized recipes and portion specifications.</p><br><br></li><li><p>Knowledge of <strong>salad preparation, sandwich assembly, sauces, dressings, dips, and cold food presentation</strong>.</p><br><br></li><li><p>Understanding of chilled food storage, temperature control, labeling, and FIFO/FEFO practices.</p><br><br></li><li><p>Ability to work in a <strong>fast-paced, high-volume production environment</strong>.</p><br><br></li><li><p>Strong attention to detail and consistency.</p><br><br></li><li><p>Good communication skills and ability to work effectively as part of a team.</p><br><br></li><li><p>Basic English communication skills.</p><br><br></li></ul><span><strong>Personality</strong></span><ul><li><p>Passionate about food quality, consistency, and presentation.</p><br><br></li><li><p>Strong attention to detail and commitment to maintaining high standards.</p><br><br></li><li><p>Team player who supports colleagues and contributes to a positive working environment.</p><br><br></li><li><p>Reliable, disciplined, and able to work effectively under pressure.</p><br><br></li><li><p>Proactive and willing to learn and continuously improve.</p><br><br></li><li><p>Strong commitment to hygiene, food safety, and workplace cleanliness.</p><br><br></li><li><p>Customer-focused and committed to delivering consistently high-quality products.</p><br><br></li></ul> <br><br> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <strong>About </strong><strong>Calo</strong><p>Launched in Bahrain in November of 2019, Calo is on a mission to make healthy easy. We’re a team of dedicated people driving this mission by providing better, faster, and cheaper ways to access food through technology.</p><br><br><span><strong>Role Overview</strong></span><p>To function as a <strong>Commis 2 – Cold Kitchen</strong> for Calo Qatar Central Production Unit. Support the Cold Kitchen team by executing daily preparation and production tasks, including salads, sandwiches, sauces, dressings, cold appetizers, and other chilled food components, while meeting Calo’s nutritional and quality standards.</p><br><br><p>The successful candidate will bring consistency, attention to detail, good knife skills, and strong hygiene practices to play a critical role in maintaining product quality, food safety, and customer satisfaction through efficient production and strict adherence to standardized recipes and safety protocols.</p><br><br><span><strong>Relationships and Working Expectations</strong></span><ul><li><p>Works under the guidance of Senior Chefs and CDPs within the Cold Kitchen section.</p><br><br></li><li><p>Works closely with Production Leads and other kitchen sections to support workflow efficiency and production consistency.</p><br><br></li><li><p>Shift-based work in temperature-controlled environments, with mandatory personal protective equipment during all production operations.</p><br><br></li><li><p>Collaborates with the wider kitchen team to ensure cold food components are prepared and delivered according to the daily production plan.</p><br><br></li></ul><span><strong>Main Responsibilities</strong></span><ul><li><p>Assist with the preparation and production of <strong>salads, sandwiches, wraps, cold appetizers, sauces, dressings, dips, garnishes, and other chilled food components</strong> according to standardized recipes.</p><br><br></li><li><p>Perform basic food preparation tasks, including <strong>washing, peeling, cutting, chopping, slicing, mixing, assembling, and portioning</strong> ingredients.</p><br><br></li><li><p>Prepare and assemble cold kitchen items while maintaining consistency in <strong>taste, presentation, portion size, and nutritional requirements</strong>.</p><br><br></li><li><p>Follow standardized recipes and production specifications accurately to ensure consistency across all batches.</p><br><br></li><li><p>Ensure precise portioning of ingredients to align with Calo’s <strong>calorie and macronutrient guidelines</strong>.</p><br><br></li><li><p>Prepare sauces, dressings, marinades, and dips according to approved recipes and ensure proper storage and labeling.</p><br><br></li><li><p>Assemble sandwiches, salads, and other cold meals efficiently according to production requirements and presentation standards.</p><br><br></li><li><p>Maintain proper <strong>cold-chain procedures and temperature control</strong> when handling chilled ingredients and finished products.</p><br><br></li><li><p>Ensure ingredients are properly stored, labeled, dated, and rotated according to <strong>FIFO/FEFO</strong> procedures.</p><br><br></li><li><p>Follow daily production plans and ensure all prepared components are completed and transferred to the relevant teams within the required timelines.</p><br><br></li><li><p>Maintain a clean, organized, and hygienic workstation throughout the shift.</p><br><br></li><li><p>Minimize food waste through proper handling, storage, portioning, and utilization of ingredients.</p><br><br></li><li><p>Conduct regular checks on the <strong>quality, freshness, appearance, and temperature</strong> of ingredients and prepared products.</p><br><br></li><li><p>Follow all food safety and hygiene procedures in accordance with <strong>HACCP and Calo standards</strong>.</p><br><br></li><li><p>Ensure all equipment, utensils, work surfaces, and preparation areas are cleaned and sanitized regularly.</p><br><br></li><li><p>Report any food safety concerns, quality issues, equipment problems, or ingredient shortages to the Chef or Production Lead.</p><br><br></li><li><p>Support other kitchen sections when required to ensure smooth overall production operations.</p><br><br></li></ul><span><strong>Ideal Candidate</strong></span><span><strong>Qualifications</strong></span><ul><li><p>Proven experience as a <strong>Commis 3 or Commis 2</strong>, preferably within a <strong>Cold Kitchen, Central Kitchen, Catering, Hotel, Restaurant, or high-volume food production environment</strong>.</p><br><br></li><li><p><strong>2–3 years of relevant kitchen experience</strong> is preferred.</p><br><br></li><li><p>Previous experience preparing <strong>salads, sandwiches, sauces, dressings, dips, cold appetizers, and other chilled food items</strong> is highly preferred.</p><br><br></li><li><p>Basic knowledge of <strong>food safety, hygiene, HACCP standards, and proper cold food handling</strong>.</p><br><br></li><li><p>HACCP or food safety certification is preferred.</p><br><br></li></ul><span><strong>Knowledge and Competency</strong></span><ul><li><p>Good understanding of <strong>cold kitchen preparation techniques and food handling practices</strong>.</p><br><br></li><li><p>Good basic knife skills and ability to perform different types of cutting and preparation.</p><br><br></li><li><p>Ability to accurately follow standardized recipes and portion specifications.</p><br><br></li><li><p>Knowledge of <strong>salad preparation, sandwich assembly, sauces, dressings, dips, and cold food presentation</strong>.</p><br><br></li><li><p>Understanding of chilled food storage, temperature control, labeling, and FIFO/FEFO practices.</p><br><br></li><li><p>Ability to work in a <strong>fast-paced, high-volume production environment</strong>.</p><br><br></li><li><p>Strong attention to detail and consistency.</p><br><br></li><li><p>Good communication skills and ability to work effectively as part of a team.</p><br><br></li><li><p>Basic English communication skills.</p><br><br></li></ul><span><strong>Personality</strong></span><ul><li><p>Passionate about food quality, consistency, and presentation.</p><br><br></li><li><p>Strong attention to detail and commitment to maintaining high standards.</p><br><br></li><li><p>Team player who supports colleagues and contributes to a positive working environment.</p><br><br></li><li><p>Reliable, disciplined, and able to work effectively under pressure.</p><br><br></li><li><p>Proactive and willing to learn and continuously improve.</p><br><br></li><li><p>Strong commitment to hygiene, food safety, and workplace cleanliness.</p><br><br></li><li><p>Customer-focused and committed to delivering consistently high-quality products.</p><br><br></li></ul> <br><br> </div>

<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 Commis Chef is responsible to support culinary operations, learn and develop culinary skills, ensure food quality and safety, and contribute to the success of the kitchen team.</p><br> <br><br><u><b>Job Responsibilities 1</b></u> <br><p>Assist in the preparation and cooking of various dishes according to recipes and instructions provided by senior chefs.</p><br> <p>Prepare ingredients, such as chopping vegetables, portioning meats, and measuring spices.</p><br> <p>Execute cooking techniques, such as grilling, frying, sautéing, baking, and roasting, under the supervision of senior chefs.</p><br> <p>Follow food safety and sanitation standards to ensure cleanliness and hygiene in the kitchen.</p><br> <p>Maintain a clean and organized work area, including proper storage of ingredients, utensils, and equipment.</p><br> <p>Monitor cooking processes, such as temperature and cooking times, to ensure food is cooked to the desired quality and doneness.</p><br> <p>Plate and garnish dishes according to plating guidelines and presentation standards.</p><br> <p>Assist in stock rotation and inventory management to ensure freshness and minimize waste.</p><br> <p>Operate kitchen equipment safely and correctly, following proper usage and maintenance procedures.</p><br> <p>Communicate effectively with other kitchen staff to coordinate food preparation and service.</p><br> <p>Follow instructions and guidance from senior chefs and kitchen management.</p><br> <p>Learn and develop culinary skills and techniques through on-the-job training and practice.</p><br> <p>Adhere to kitchen policies, procedures, and guidelines set by the head chef or kitchen management.</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>Understanding of fundamental cooking methods such as grilling, sautéing, frying, baking, and roasting.</p><br> <p>Knowledge of food safety principles, including proper handling, storage, and temperature control to prevent foodborne illnesses.</p><br> <p>Familiarity with a variety of ingredients, including meats, seafood, vegetables, herbs, and spices, and their preparation techniques.</p><br> <p>Understanding of menu items, recipes, and plating standards to ensure consistent quality and presentation.</p><br> <p> Basic knowledge of kitchen tools and equipment, including knives, cookware, and appliances, and their proper use and maintenance.</p><br><br><br><u><b>Job Experience</b></u> <br><p>Minimum 2 year(s) working experience, 1 year relevant working experience, 1 year GCC is a plus</p><br><br><br><u><b>Competencies</b></u> <br>Agility<br>AI Fluency<br>Leadership<br>Quality<br>Resilience<br><br><br><u><b>Education</b></u> <br>Certificate in Culinary Arts<br><br><br><br> </div>

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>As a cloud kitchen dispatch support lead, you are responsible for coordinating the timely and efficient dispatching of food orders from the operating brand to the assigned riders. Dispatch leads to work closely with kitchen staff (talabat and partners), delivery riders, partner’s suppliers, service providers, customers service, to ensure a<br><br>seamless dispatching process.<br><br>Dispatch support leads are also responsible for ensuring that kitchen Key Performance indicators are managed and achieved, techs and internet connectivity are functioning, food safety checks and inspections are carried out, administrative tasks are completed and maintaining kitchen cleanliness at all times.<br><br>Ensures that operations shift checklist is completed as required (opening, mid and closing) Ensures that all techs and internet connection are functioning all throughout the shifts. Supervise and lead dispatch team, providing training and support as needed. Manage the dispatching of orders from operating partners to riders effectively. Resolves issues arising from orders or deliveries and coordinates with the customer,riders and customer service center. Ensure that partners comply with existing food safety regulations and maintain highstandards of hygiene. Accomplish regular food safety checks and audits as per established inspectionprocedures of the kitchen. Ensures accurate and timely communication between customers, riders anddispatchers. Ensure that all dispatch activities comply with company policies, industry regulations, andsafety standards. Reports to kitchen managers all problems that occur during the shift, and when possible,rectify the problems as it occured. Maintain and manage kitchen performance metrics such as FIR, AVTC, Vendor Delay,Vendor Net Fail. Ensures that all kitchen visitors accomplish visitor questionnaires and health.declarations before allowing entry to the kitchen premise. Ensure compliance with company policies and industry regulations.<br><br>Qualifications<br><br>Must Have:Proficient in basic computer application At least High School diploma At least 2 years experience in dispatch operations or logistics Proficient in basic data gathering and analysis Ability to work flexible hours, including night, weekends and holidays Nice to Have:Prior experience in cloud kitchen operations

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>As a cloud kitchen dispatch support lead, you are responsible for coordinating the timely and efficient dispatching of food orders from the operating brand to the assigned riders. Dispatch leads to work closely with kitchen staff (talabat and partners), delivery riders, partner’s suppliers, service providers, customers service, to ensure a<br><br>seamless dispatching process.<br><br>Dispatch support leads are also responsible for ensuring that kitchen Key Performance indicators are managed and achieved, techs and internet connectivity are functioning, food safety checks and inspections are carried out, administrative tasks are completed and maintaining kitchen cleanliness at all times.<br><br>Ensures that operations shift checklist is completed as required (opening, mid and closing) Ensures that all techs and internet connection are functioning all throughout the shifts. Supervise and lead dispatch team, providing training and support as needed. Manage the dispatching of orders from operating partners to riders effectively. Resolves issues arising from orders or deliveries and coordinates with the customer,riders and customer service center. Ensure that partners comply with existing food safety regulations and maintain highstandards of hygiene. Accomplish regular food safety checks and audits as per established inspectionprocedures of the kitchen. Ensures accurate and timely communication between customers, riders anddispatchers. Ensure that all dispatch activities comply with company policies, industry regulations, andsafety standards. Reports to kitchen managers all problems that occur during the shift, and when possible,rectify the problems as it occured. Maintain and manage kitchen performance metrics such as FIR, AVTC, Vendor Delay,Vendor Net Fail. Ensures that all kitchen visitors accomplish visitor questionnaires and health.declarations before allowing entry to the kitchen premise. Ensure compliance with company policies and industry regulations.<br><br>Qualifications<br><br>Must Have:Proficient in basic computer application At least High School diploma At least 2 years experience in dispatch operations or logistics Proficient in basic data gathering and analysis Ability to work flexible hours, including night, weekends and holidays Nice to Have:Prior experience in cloud kitchen operations

<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"> <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>

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

<p>Job Summary The Pakistani Cuisine Cook is responsible for preparing and cooking a wide range of authentic Pakistani dishes while maintaining consistent taste, quality, presentation, hygiene, and food safety standards. The position requires good knowledge of Pakistani cooking techniques, spices, ingredients, and traditional dishes, with the ability to prepare meals in large-volume commercial kitchens. The Cook will work closely with the Head Chef and kitchen team to ensure food is prepared according to approved recipes, production schedules, portion standards, and client requirements.</p><br><p><strong>Key Responsibilities</strong></p><br><ul><li><p>Prepare authentic Pakistani dishes according to standardized recipes and required quality standards.</p></li><li><p>Prepare and cook Pakistani breakfast, lunch, dinner, and special-event menus.</p></li><li><p>Maintain authentic flavour profiles while following the approved recipe and portion specifications.</p></li><li><p>Ensure correct use of spices, herbs, marinades, sauces, and cooking oils.</p></li><li><p>Maintain adequate food preparation throughout the service period.</p></li><li><p>Coordinate with other kitchen sections to ensure timely meal service.</p></li><li><p>Assist with buffet and bulk food production.</p></li><li><p>Ensure food is fresh, properly cooked, and presented according to company standards.</p></li><li><p>Check taste, seasoning, texture, colour, and consistency before service.</p></li><li><p>Follow HACCP principles and company food-safety procedures.</p></li><li><p>Maintain high standards of personal hygiene and kitchen cleanliness.</p></li><li><p>Work effectively with Chefs, Cooks, Commis, Stewards, and other kitchen personnel.</p></li></ul><p><strong>Desired Candidate Profile</strong></p><ul><li><p>Culinary certificate/diploma is preferred.</p></li><li><p>Food Safety / Food Handler certification is an advantage.</p></li><li><p>Knowledge of Pakistani cuisine and traditional cooking methods is essential.</p></li><li><p>Minimum 5 years of experience as a Cook specializing in Pakistani cuisine.</p></li><li><p>Previous experience in hotels, restaurants, catering companies, staff catering, or large-volume kitchens is preferred.</p></li></ul>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span>The Commis Chef is responsible for supporting daily kitchen operations by assisting with food preparation, basic cooking, portioning, and plating. The role requires following recipes and instructions from senior chefs while maintaining high standards of food quality, hygiene, safety, and cleanliness.<br><br></span><br><span>Requirements<b>Responsibilities<br></b><br></span><ul><li><span>Assist with food preparation, cutting, chopping, portioning, and basic cooking activities.</span><br></li><li><span>Prepare ingredients and menu items according to standard recipes and instructions from senior chefs.</span><br></li><li><span>Support Chef de Partie and other senior kitchen staff during daily operations.</span><br></li><li><span>Maintain proper portion sizes, presentation, and quality standards.</span><br></li><li><span>Ensure workstations, utensils, equipment, and kitchen areas are clean and sanitized.</span><br></li><li><span>Follow food safety, hygiene, HACCP, and kitchen safety procedures at all times.</span><br></li><li><span>Store ingredients and prepared food correctly according to food safety requirements.</span><br></li><li><span>Assist with stock rotation, labeling, and proper storage of food items.</span><br></li><li><span>Coordinate with kitchen team members to ensure smooth and timely food preparation.</span><br></li><li><span>Report any equipment issues, shortages, or food quality concerns to the senior chef.</span><br></li></ul><span><span>Requirements</span></span><br><ul><li><span>Minimum 1–2 years of experience as a Commis Chef, preferably in hotels or restaurants.</span><br></li><li><span>Experience in food preparation, basic cooking, portioning, and plating.</span><br></li><li><span>Good knowledge of food safety, hygiene, and HACCP standards.</span><br></li><li><span>Ability to follow recipes and instructions from senior chefs.</span><br></li><li><span>Good English communication and teamwork skills.</span><br></li><li><span>Good grooming, personal hygiene, and a professional attitude.</span><br></li><li><span>Ability to work efficiently in a fast-paced kitchen environment.</span><br></li><li><span>Must have a valid Qatar ID.</span><br></li><li><span>Must have a valid Food Handler Certificate.</span><br></li></ul><br> </div>

<p><strong>Role Description</strong> The Commis I – Cold Kitchen role is a full-time, on-site position based in Doha, Qatar. In this role, the team member prepares and assembles cold kitchen items such as salads, appetizers, sandwiches, and chilled desserts according to established recipes and presentation standards. Responsibilities include ensuring proper food storage, maintaining cleanliness and hygiene in work areas, and supporting senior kitchen staff with mise en place and daily production. The role also involves monitoring ingredient quality, following safety and sanitation procedures, and assisting with stock rotation and inventory checks. Collaboration with other kitchen staff and clear communication with supervisors are essential to maintain consistent quality and efficient service.</p><p><br></p><p><strong>We are looking for a skilled and experienced Commis I – Cold Kitchen with strong hands-on experience in:</strong></p><p>• Event catering &amp; buffet preparation</p><p>• Canapés, finger foods &amp; mini bites</p><p>• Sushi &amp; international cold cuisine</p><p>• Premium salads, sandwiches &amp; cold appetizers</p><p>• Creative food presentation, plating &amp; buffet setup</p><p><br></p><p><strong>Requirements:</strong></p><p>• 3–5 years of relevant experience</p><p>• Valid QID with transferable visa</p><p>• Available to join immediately</p>

<p>The Head Chef is responsible for the overall management and smooth operation of the kitchen. The role involves leading the culinary team, maintaining high standards of food quality and presentation, controlling food costs, ensuring food safety and hygiene, and delivering an excellent dining experience in accordance with UAE regulations and the establishment's standards.</p><p>Key Responsibilities</p><ul><li>Lead and supervise all kitchen operations, including food preparation, cooking, and service.</li><li>Create, develop, and update menus according to the restaurant's concept, customer preferences, and seasonal availability.</li><li>Ensure consistent food quality, taste, presentation, and portion control.</li><li>Recruit, train, supervise, and motivate chefs and kitchen staff.</li><li>Prepare staff schedules and allocate duties efficiently.</li><li>Monitor food costs, labor costs, portion sizes, and wastage.</li><li>Manage food purchasing, inventory, storage, and stock rotation.</li><li>Coordinate with suppliers to maintain quality and ensure timely deliveries.</li><li>Ensure compliance with UAE food safety, hygiene, sanitation, and health regulations.</li><li>Maintain proper HACCP and food-safety procedures where applicable.</li><li>Conduct regular kitchen inspections and ensure cleanliness of all work areas and equipment.</li><li>Ensure correct storage temperatures and proper handling of food.</li><li>Monitor kitchen equipment and arrange maintenance or repairs when required.</li><li>Coordinate closely with restaurant management and front-of-house teams during service.</li><li>Handle customer feedback and resolve food-quality issues professionally.</li><li>Maintain accurate records relating to stock, wastage, food costs, and kitchen operations.</li><li>Develop new dishes and improve existing recipes to maintain the restaurant's competitiveness.</li><li>Ensure all employees follow company policies, health and safety procedures, and UAE labor requirements.</li></ul><p><strong>Desired Candidate Profile</strong></p><ul><li>Diploma or degree in Culinary Arts, Hotel Management, or a related field preferred.</li><li>Minimum 5-8 years of professional kitchen experience , with relevant experience as a Head Chef.</li><li>Experience in restaurants, hotels, resorts, catering, or fine-dining establishments.</li><li>Strong knowledge of international cuisine and modern culinary techniques.</li><li>Good knowledge of food safety and hygiene standards applicable in the UAE.</li><li>Experience with menu planning, recipe costing, purchasing, and inventory management.</li><li>Strong leadership and team-management abilities.</li><li>Excellent communication and organizational skills.</li><li>Ability to work effectively under pressure in a fast-paced environment.</li><li>Flexibility to work shifts, weekends, public holidays, and extended hours when required.</li><li>GCC experience is mandatory.</li></ul>

<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></p><br><p>Rixos Premium Qetaifan Island North offers guests a luxurious breakaway to an island packed with entertainment and adventure. With five acres of fun-filled attractions, including a sensational waterpark, private beach, retail area, a beach club, and numerous fine dining and casual restaurants, Rixos Premium Qetaifan Island North is the ultimate multi-inclusive vacation destination.</p><br><br>Job Description<br><br><p><strong>Junior Sous Chef</strong></p><br><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><br><p><strong>What you will be doing:</strong></p><br><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><br>Qualifications<br><br><ul><li>Minimum 3 years of culinary supervisory experience, preferably in a similar&nbsp;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> </div>

Commis 1 - Culinary<br><br><strong>Job Summary<br><br></strong>Based at Mandarin Oriental, Doha within the Culinary Department in Doha, the Commis 1 – Culinary is responsible for supporting daily kitchen operations by preparing and executing food items in accordance with established recipes, quality standards, and food safety requirements within the culinary kitchen. The role supports assigned kitchen sections, outlets, buffet, à la carte, banquets, and special events by ensuring that hot and cold food items, sauces, garnishes, buffet items, à la carte dishes, and event preparations are prepared and delivered in accordance with established recipes, quality standards, and food safety requirements. Working under the guidance of senior chefs, the position contributes to contributing to the smooth operation of the assigned kitchen while ensuring consistency, efficiency, and attention to detail. The Commis 1 – Culinary is expected to maintain high standards of hygiene, organization, teamwork, and flexibility while supporting operational requirements according to business needs.<br><br><strong>Key Responsibilities<br><br></strong><ul><li>Prepare and execute hot and cold food items, sauces, garnishes, buffet items, à la carte dishes, and event preparations according to recipes, portion standards, and presentation guidelines.</li><li>Complete daily mise en place requirements and ensure readiness for service periods.</li><li>Apply correct food preparation, cooking techniques, mise en place, portioning, plating, and service execution to support consistent quality and operational efficiency.</li><li>Maintain cleanliness and organization of workstations, equipment, and storage areas in accordance with HACCP and hotel standards.</li><li>Assist with receiving, storing, labeling, and rotating food products following FIFO procedures.</li><li>Support various outlets, buffet, à la carte, banquet, and special event operations as required by business levels.</li><li>Monitor stock levels and communicate ingredient requirements to senior chefs in a timely manner.</li><li>Ensure quality, consistency, freshness, and presentation meet Mandarin Oriental standards at all times.</li><li>Work collaboratively with colleagues across all culinary sections to ensure efficient service delivery.</li><li>Attend training sessions, briefings, and development programs to continuously improve technical skills and knowledge.<br><br></li></ul><strong>Job Specifications<br><br></strong><strong>Education &amp; Experience<br><br></strong><ul><li>High School qualification or equivalent required.</li><li>Culinary diploma or professional culinary training preferred.</li><li>Minimum 1 year of experience in a professional kitchen, preferably within a luxury hotel or high-volume restaurant environment.<br><br></li></ul><strong>Skills &amp; Requirements<br><br></strong><ul><li>Knowledge of general kitchen operations, mise en place, cooking methods, and service flow.</li><li>Basic knowledge of food preparation, cooking techniques, and kitchen operations.</li><li>Understanding of food safety, hygiene, and HACCP principles.</li><li>Ability to work efficiently under pressure in a fast-paced environment.</li><li>Strong organizational skills and attention to detail.</li><li>Positive attitude with a willingness to learn and support the team.</li><li>Good verbal communication skills in English; additional languages are an advantage.</li><li>Physically fit and able to work long hours, including weekends and public holidays.</li><li>Flexible to work across different kitchen sections and support operational requirements as needed.</li></ul>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>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.</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><p>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 FutureLog 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.</p><p></p></section>

About the Job<br>An exciting opportunity to join a growing upper casual restaurant brand in Qatar. As the business continues to expand, they are looking for an experienced culinary leader with strong multi unit and pre opening experience to oversee kitchen operations, drive consistency across locations, and support the successful opening of new restaurants.<br>Key Responsibilities<br>• Oversee day to day kitchen operations across multiple locations, ensuring consistent execution and adherence to brand standards.• Lead, train, and develop kitchen teams to maintain high standards across food preparation, presentation, and service.• Support the pre opening and successful launch of new restaurant locations as the brand continues its expansion.• Develop and implement standard operating procedures (SOPs) across kitchen operations.• Maintain strong standards across food quality, hygiene, food safety, and compliance.• Monitor inventory, food costs, waste management, and overall kitchen efficiency.• Work closely with front of house teams and senior management to ensure a consistent guest experience.• Support menu development, seasonal offerings, and culinary innovation in line with the brand.• Ensure compliance with local food safety regulations and company policies.<br>Key Ingredients<br>• Strong multi unit experience with responsibility across more than 1 restaurant location.• Previous pre opening experience and involvement in launching new restaurant locations.• Strong understanding of kitchen operations, food quality, consistency, and cost control.• Strong leadership skills with experience managing, training, and developing kitchen teams.• Sound knowledge of HACCP, food hygiene, and food safety standards.• Excellent organisational, communication, and problem solving skills.• GCC experience is preferred.<br>Please note, only candidates with relevant experience will be contacted to discuss the position in more detail.

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p><b>Job Overview</b></p><p>The Private Chef plays a crucial role to deliver restaurant-quality cuisine tailored to the family’s preferences, dietary needs, and lifestyle, while maintaining the highest standards of professionalism, confidentiality, and flexibility.</p><p><b>Roles and Responsibilities</b></p><ul><li>Set up the kitchen with cooking utensils and equipment, like knives, pans and kitchen scales</li><li>Study each recipe and gather all necessary ingredients</li><li>Create new Menu/Recipes as per clients request</li><li>Cook food in a timely manner</li><li>Delegate tasks to kitchen staff</li><li>Inform wait staff about daily specials</li><li>Ensure appealing plate presentation</li><li>Supervise Cooks and assist as needed</li><li>Slightly modify recipes to meet employeer’s needs and requests (e.g. reduce salt, remove dairy)</li><li>Monitor food stock and place orders</li><li>Check freshness of food and discard out-of-date items</li><li>Ensure compliance with all health and safety regulations within the kitchen area.</li></ul><p><br></p> </div><h2 class="h5">Skills</h2> <div data-jb-field="skills"><p><b>Job Specifications</b></p><p>- Proven work experience as a Chef in any type of Cuisine (specially with experience in Healthy Diet Food)</p><p>- Hands-on experience with various kitchen equipment (e.g. grillers and pasta makers)</p><p>- Advanced knowledge of culinary, baking and pastry techniques is advantage</p><p>- Leadership skills</p><p>- Ability to remain calm and undertake various tasks</p><p>- Excellent time management abilities</p></div>