Kitchen Design Jobs in Qatar

<p>A Commis l is an experienced entry-level chef responsible for preparing ingredients, assisting in cooking, and supporting senior chefs in the kitchen. This role requires a strong foundation in basic culinary skills and the ability to work efficiently in a fast-paced environment.</p><p>Prepare ingredients including chopping, marinating, and portioning meats, vegetables, and seafood.</p><p>Cook basic dishes, sauces, and garnishes under the supervision of the Demi Chef de Partie.</p><p>Assist in grilling, frying, roasting, steaming, and saut ing as per menu requirements.</p><p>Ensure food presentation and plating meet kitchen standards.</p><p>Maintain knowledge of recipes, portion sizes, and cooking techniques.</p><p>Maintain a clean and organized workstation throughout service.</p><p>Follow food safety and hygiene regulations.</p><p>Properly store and label ingredients, sauces, and semi-prepared food.</p><p>Take initiative in learning advanced cooking techniques.</p><p>Adapt quickly to different sections of the kitchen when assigned.</p><p><strong>Desired Candidate Profile</strong></p><ul><li>Culinary diploma or certification from a recognized institution (preferred).</li><li>1-2 years of experience in a professional kitchen.</li><li>Strong knowledge of basic cooking techniques and kitchen operations.</li><li>Ability to work efficiently in a high-pressure, fast-paced environment.</li><li>Good teamwork, communication, and multitasking skills.</li></ul>

Job Description <div> <p> <strong>Commis l</strong> </p> <p>A Commis l is an experienced entry-level chef responsible for preparing ingredients, assisting in cooking, and supporting senior chefs in the kitchen. This role requires a strong foundation in basic culinary skills and the ability to work efficiently in a fast-paced environment.</p> <ul> <li>Prepare ingredients including chopping, marinating, and portioning meats, vegetables, and seafood.</li> <li>Cook basic dishes, sauces, and garnishes under the supervision of the Demi Chef de Partie.</li> <li>Assist in grilling, frying, roasting, steaming, and saut ing as per menu requirements.</li> <li>Ensure food presentation and plating meet kitchen standards.</li> <li>Maintain knowledge of recipes, portion sizes, and cooking techniques.</li> <li>Maintain a clean and organized workstation throughout service.</li> <li>Follow food safety and hygiene regulations.</li> <li>Properly store and label ingredients, sauces, and semi-prepared food.</li> <li>Take initiative in learning advanced cooking techniques.</li> <li>Adapt quickly to different sections of the kitchen when assigned.</li></ul></div><p><strong>Desired Candidate Profile</strong></p>Qualifications <div> <ul> <li>Culinary diploma or certification from a recognized institution (preferred).</li> <li>1-2 years of experience in a professional kitchen.</li> <li>Strong knowledge of basic cooking techniques and kitchen operations.</li> <li>Ability to work efficiently in a high-pressure, fast-paced environment.</li> <li>Good teamwork, communication, and multitasking skills.</li></ul></div>

Company Description<br><br>Rixos Premium Qetaifan Island North 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.<br><br>Job Description<br><br>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.<br><br>Assist the Sous Chef in managing and overseeing a designated kitchen section with efficiency and attention to detail Prepare ingredients, cook menu items, and plate dishes to meet our quality and presentation standards Follow established recipes, portion controls, and cost guidelines while maintaining consistency across all services Support the kitchen team during service to maintain optimal timing, workflow, and operational efficiency Maintain cleanliness, organization, and proper sanitation of your workstation and assigned equipment Monitor stock levels within your section and promptly report shortages or discrepancies to the Sous Chef Ensure strict compliance with food safety, hygiene, and sanitation regulations at all times Properly store, label, and rotate food items according to FIFO (First In, First Out) principles Identify and report any maintenance issues or equipment malfunctions to management Collaborate with team members to troubleshoot challenges and implement solutions that enhance kitchen performance Contribute ideas for menu improvements and innovative cooking techniques while remaining open to feedback Adapt quickly to menu changes and special requests while maintaining service standards<br><br>Qualifications<br><br>Minimum 1–2 years of experience as a Chef de Partie or in a similar kitchen role Strong knowledge of fundamental cooking techniques and kitchen operations Proven ability to work efficiently and remain calm under pressure during peak service times Excellent communication and interpersonal skills with the ability to work collaboratively in a team environment Strong time management and organizational abilities Solid understanding of food hygiene, safety standards, and sanitation best practices Demonstrated attention to detail with a commitment to consistency and quality Ability to follow recipes and guidelines while showing initiative and problem-solving skills Flexibility and resilience in adapting to changing priorities and menu requirements Willingness to support team members and contribute to a positive, inclusive kitchen culture Culinary qualification or formal training (advantageous but not required) Experience in a multicultural kitchen environment or international cuisine (preferred)<br><br>Additional Information<br><br>Minimum 1–2 years of experience as a Chef de Partie or in a similar kitchen role Strong knowledge of fundamental cooking techniques and kitchen operations Proven ability to work efficiently and remain calm under pressure during peak service times Excellent communication and interpersonal skills with the ability to work collaboratively in a team environment Strong time management and organizational abilities Solid understanding of food hygiene, safety standards, and sanitation best practices Demonstrated attention to detail with a commitment to consistency and quality Ability to follow recipes and guidelines while showing initiative and problem-solving skills Flexibility and resilience in adapting to changing priorities and menu requirements Willingness to support team members and contribute to a positive, inclusive kitchen culture Culinary qualification or formal training (advantageous but not required) Experience in a multicultural kitchen environment or international cuisine (preferred)

<strong>Job Location:<br><br></strong>Banana Island Resort Doha By Anantara<br><br><strong>Overview<br><br></strong>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>The <strong>Steward</strong> is responsible for maintaining cleanliness and sanitation standards in all kitchen areas, utensils, tableware, and cooking equipment. The role supports the smooth operation of the kitchen and F&amp;B outlets by ensuring a clean, safe, and organized environment.<br><br><strong>Key Responsibilities<br><br></strong><ul><li>Clean and sanitize all kitchen equipment, utensils, pots, and pans.</li><li>Ensure the cleanliness of kitchen floors, walls, and workstations.</li><li>Collect and remove trash and recycling materials from designated areas.</li><li>Operate dishwashing machines and ensure they function properly.</li><li>Maintain inventory of cleaning supplies and chemicals; report shortages.</li><li>Assist kitchen and service staff with setup and breakdown of buffets or banquets.</li><li>Follow hotel safety and sanitation policies, including proper chemical handling.</li><li>Sort and stack clean dishes; deliver them to proper storage areas.</li><li>Handle all equipment carefully to avoid breakage or damage.</li><li>Perform deep cleaning tasks as scheduled (e.g., oven cleaning, grease traps).<br><br></li></ul><strong>Qualifications<br><br></strong><strong>Qualifications:<br><br></strong><ul><li>High school diploma or equivalent preferred.</li><li>Previous experience as a steward or dishwasher in a hotel or restaurant is an advantage.</li><li>Basic understanding of kitchen hygiene and sanitation standards.</li><li>Physically fit and able to lift heavy objects and stand for long hours.</li><li>Team player with a positive attitude and good communication skills.<br><br></li></ul>Not the right fit? Set up email alerts as new job postings become available that meet your interest!

<strong>Company Description<br><br></strong>#BeLimitless<br><br>We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities.<br><br>By joining an Accor brand, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality.<br><br>Do what you love; care for the world; dare to challenge the status quo! #BELIMITLESS<br><br><strong>Job Description<br><br></strong>The Commis I supports the kitchen team by preparing high-quality food in accordance with Raffles &amp; Fairmont brand standards. The role requires strong basic culinary skills, discipline, and a passion for excellence in a luxury hospitality environment.<br><br><strong>Key Responsibilities<br><br></strong><ul><li>Prepare and cook food items according to standard recipes, portion control, and presentation guidelines</li><li>Assist Chef de Partie and Demi Chef de Partie in daily kitchen operations</li><li>Ensure food quality, consistency, and freshness at all times</li><li>Follow HACCP, food safety, and hygiene standards strictly</li><li>Maintain cleanliness and organization of workstations and kitchen equipment</li><li>Assist with mise en place for daily service and special events</li><li>Minimize waste and handle ingredients responsibly</li><li>Ensure proper storage, labeling, and rotation of food products (FIFO)</li><li>Support colleagues and promote teamwork within the kitchen</li><li>Comply with all hotel policies, grooming standards, and safety regulations<br><br></li></ul><strong>Qualifications<br><br></strong><ul><li>Minimum 1–2 years of experience in a professional kitchen, preferably in a luxury hotel or fine dining restaurant</li><li>Basic culinary qualification or professional kitchen training preferred</li><li>Knowledge of international cuisine is an advantage</li><li>Understanding of food safety and hygiene practices</li><li>Ability to work flexible hours, including weekends and holidays</li></ul>

<strong>Company Description</strong> M.H. Alshaya is a multinational retail and hospitality group operating a diverse portfolio of well-known international brands across the Middle East and beyond. The company is recognized for its commitment to quality, customer service, and professional standards in food and beverage operations. Team members benefit from structured training, clear operational procedures, and opportunities to grow within a large, established organization. Working at M.H. Alshaya offers exposure to international best practices and a dynamic, multicultural work environment.<br><strong>Role Description</strong> The Line Cook is a full-time, on-site role based in Doha, Qatar. This role is responsible for preparing menu items according to standardized recipes, portion sizes, and presentation guidelines, while maintaining a clean, organized, and safe workstation. Daily tasks include prepping ingredients, cooking dishes on various stations, following food safety and hygiene protocols, and supporting kitchen operations during peak service times. The Line Cook collaborates with the kitchen team to ensure timely, consistent, and high-quality food output and may assist with inventory checks and proper storage of food supplies.<br><strong>Qualifications<br></strong> <br><ul><li>Practical experience as a line cook, prep cook, or in a similar back-of-house role in a restaurant or hotel kitchen.</li><li>Knowledge of basic cooking techniques, food preparation methods, and standard kitchen equipment operation.</li><li>Understanding of food safety, hygiene standards, and safe handling and storage procedures.</li><li>Ability to work efficiently in a fast-paced environment while maintaining attention to detail and consistency in food quality.</li><li>Strong teamwork and communication skills, with the ability to take direction and collaborate with chefs and other kitchen staff.</li><li>Willingness to work shifts, weekends, and holidays as required by restaurant operations.</li><li>Physical ability to stand for extended periods and perform tasks that may involve lifting, bending, and moving in a busy kitchen.</li><li>Previous experience in an international or high-volume brand is an advantage; basic English communication skills are beneficial.</li></ul>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> Company Description<br><p>talabat is part of the Delivery Hero Group, the world’s pioneering local delivery platform. Our mission is to deliver an amazing experience—fast, easy, and to your door. We operate in over 70+ countries worldwide. Headquartered in Berlin, Germany, Delivery Hero has been listed on the Frankfurt Stock Exchange since 2017 and is part of the MDAX stock market index.</p><br><br>Job Description<br><p>As a Specialist – Kitchens Growth, you will play a key role in driving the commercial success of our kitchen partners. Acting as both a trusted advisor and growth strategist, you will manage a portfolio of partner accounts and deliver data-driven initiatives that maximize sales, order frequency, and customer retention. This role requires a balance of analytical rigor, commercial acumen, and cross-functional collaboration to unlock sustainable growth across multiple branches.<br> <br> <strong>Responsibilities</strong>:</p><br><ul><li>Manage a portfolio of partner accounts, serving as the primary point of contact and strategic advisor.</li><li>Drive the commercial performance of assigned accounts by developing and implementing data-driven strategies to increase sales, order frequency, and retention.</li><li>Design, execute, and monitor tailored growth plans for each account in line with company objectives.</li><li>Identify, initiate, and manage cross-functional projects that boost revenue across kitchen branches, such as menu optimization, promotional campaigns, upselling initiatives, and operational improvements.</li><li>Analyze performance data regularly to identify trends, opportunities, and areas for improvement, presenting actionable insights to both internal and external stakeholders.</li><li>Collaborate closely with marketing, operations, and product teams to ensure smooth execution of growth initiatives.</li></ul><br>Qualifications<br><ul><li>Strong analytical and problem-solving skills; proficiency in Excel and data visualization tools.</li><li>Must be an Arabic speaker.</li><li>Proven track record of managing commercial relationships and driving measurable growth.</li><li>Excellent project management and organizational abilities.</li><li>Strong interpersonal and communication skills, with the ability to influence and build trust across stakeholders.</li></ul><br><br> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <br>About the opportunity<br><p>As a Specialist – Kitchens Growth, you will play a key role in driving the commercial success of our kitchen partners. Acting as both a trusted advisor and growth strategist, you will manage a portfolio of partner accounts and deliver data-driven initiatives that maximize sales, order frequency, and customer retention. This role requires a balance of analytical rigor, commercial acumen, and cross-functional collaboration to unlock sustainable growth across multiple branches.<br> <br> <strong>Responsibilities</strong>:</p><br><br><ul><li>Manage a portfolio of partner accounts, serving as the primary point of contact and strategic advisor.</li><li>Drive the commercial performance of assigned accounts by developing and implementing data-driven strategies to increase sales, order frequency, and retention.</li><li>Design, execute, and monitor tailored growth plans for each account in line with company objectives.</li><li>Identify, initiate, and manage cross-functional projects that boost revenue across kitchen branches, such as menu optimization, promotional campaigns, upselling initiatives, and operational improvements.</li><li>Analyze performance data regularly to identify trends, opportunities, and areas for improvement, presenting actionable insights to both internal and external stakeholders.</li><li>Collaborate closely with marketing, operations, and product teams to ensure smooth execution of growth initiatives.</li></ul><br>What you need to be successful<br><ul><li>Strong analytical and problem-solving skills; proficiency in Excel and data visualization tools.</li><li>Must be an Arabic speaker.</li><li>Proven track record of managing commercial relationships and driving measurable growth.</li><li>Excellent project management and organizational abilities.</li><li>Strong interpersonal and communication skills, with the ability to influence and build trust across stakeholders.</li></ul><br>Who we are<br><p>talabat is part of the Delivery Hero Group, the world’s pioneering local delivery platform. Our mission is to deliver an amazing experience—fast, easy, and to your door. We operate in over 70+ countries worldwide. Headquartered in Berlin, Germany, Delivery Hero has been listed on the Frankfurt Stock Exchange since 2017 and is part of the MDAX stock market index.</p><br><br> <br><br> </div>

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 over 70+ 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><strong>Job Description<br><br></strong>As a Specialist – Kitchens Growth, you will play a key role in driving the commercial success of our kitchen partners. Acting as both a trusted advisor and growth strategist, you will manage a portfolio of partner accounts and deliver data-driven initiatives that maximize sales, order frequency, and customer retention. This role requires a balance of analytical rigor, commercial acumen, and cross-functional collaboration to unlock sustainable growth across multiple branches.<br><br><strong>Responsibilities<br><br></strong><ul><li>Manage a portfolio of partner accounts, serving as the primary point of contact and strategic advisor.</li><li>Drive the commercial performance of assigned accounts by developing and implementing data-driven strategies to increase sales, order frequency, and retention.</li><li>Design, execute, and monitor tailored growth plans for each account in line with company objectives.</li><li>Identify, initiate, and manage cross-functional projects that boost revenue across kitchen branches, such as menu optimization, promotional campaigns, upselling initiatives, and operational improvements.</li><li>Analyze performance data regularly to identify trends, opportunities, and areas for improvement, presenting actionable insights to both internal and external stakeholders.</li><li>Collaborate closely with marketing, operations, and product teams to ensure smooth execution of growth initiatives.<br><br></li></ul><strong>Qualifications<br><br></strong><ul><li>Strong analytical and problem-solving skills; proficiency in Excel and data visualization tools.</li><li>Must be an Arabic speaker.</li><li>Proven track record of managing commercial relationships and driving measurable growth.</li><li>Excellent project management and organizational abilities.</li><li>Strong interpersonal and communication skills, with the ability to influence and build trust across stakeholders.</li></ul>

<p>We invite you to join the world of luxury hospitality at Raffles &amp; Fairmont Doha as our new Commis 2. The Commis 2 supports the culinary team in the preparation and presentation of high-quality food in accordance with Raffles &amp; Fairmont Doha standards. The role assists with daily kitchen operations, mise en place, food preparation, and service while maintaining consistency, quality, and attention to detail. The Commis 2 ensures high standards of food hygiene, safety, cleanliness, and proper food handling while supporting stock control, minimizing waste, and working collaboratively with the culinary team to deliver exceptional dining experiences.</p><p>Key Responsibilities:</p><ul><li>Assist the culinary team with daily food preparation and kitchen operations</li><li>Complete assigned mise en place according to recipes and departmental standards</li><li>Prepare ingredients and basic dishes under the guidance of senior chefs</li><li>Support the Chef de Partie and Demi Chef de Partie during service</li><li>Ensure food is prepared and presented consistently according to quality standards</li><li>Maintain cleanliness and organization of the assigned kitchen section</li><li>Follow proper food handling, storage, hygiene, and sanitation procedures</li><li>Comply with HACCP, health, and safety standards at all times</li><li>Check the quality and freshness of ingredients before use</li><li>Assist with receiving, storing, and organizing food supplies</li><li>Support stock control and help minimize food waste</li><li>Clean and safely operate kitchen equipment and utensils</li><li>Report shortages, damaged equipment, or food quality issues to the supervisor</li><li>Work effectively with the culinary team to ensure smooth and timely service</li><li>Participate in training and continuously develop culinary skills</li></ul><p><strong>Desired Candidate Profile</strong></p><ul><li>Culinary qualification or diploma</li><li>Previous experience in a professional kitchen or hospitality environment is an advantage</li><li>Basic knowledge of food preparation and cooking techniques</li><li>Understanding of food hygiene, safety, sanitation, and HACCP standards</li><li>Ability to follow recipes, instructions, and established kitchen procedures</li><li>Good teamwork, communication, and organizational skills</li><li>Strong willingness to learn and develop culinary skills</li><li>Good attention to detail and commitment to quality</li><li>Ability to work effectively in a fast-paced kitchen environment</li><li>Physically fit and able to work shifts, weekends, and public holidays</li><li>Positive attitude, professional conduct, and passion for culinary excellence</li><li>Embrace the Raffles &amp; Fairmont brand promise and luxury in your role and in all your interactions</li><li>Foster an inclusive environment where every individual feels valued and respected</li><li>Create an environment where colleagues are empowered, supported and recognized</li></ul>

<p>We invite you to join the world of luxury hospitality at Raffles &amp; Fairmont Doha as our new Commis 2. The Commis 2 supports the culinary team in the preparation and presentation of high-quality food in accordance with Raffles &amp; Fairmont Doha standards. The role assists with daily kitchen operations, mise en place, food preparation, and service while maintaining consistency, quality, and attention to detail. The Commis 2 ensures high standards of food hygiene, safety, cleanliness, and proper food handling while supporting stock control, minimizing waste, and working collaboratively with the culinary team to deliver exceptional dining experiences.</p><p>Key Responsibilities:</p><ul><li>Assist the culinary team with daily food preparation and kitchen operations</li><li>Complete assigned mise en place according to recipes and departmental standards</li><li>Prepare ingredients and basic dishes under the guidance of senior chefs</li><li>Support the Chef de Partie and Demi Chef de Partie during service</li><li>Ensure food is prepared and presented consistently according to quality standards</li><li>Maintain cleanliness and organization of the assigned kitchen section</li><li>Follow proper food handling, storage, hygiene, and sanitation procedures</li><li>Comply with HACCP, health, and safety standards at all times</li><li>Check the quality and freshness of ingredients before use</li><li>Assist with receiving, storing, and organizing food supplies</li><li>Support stock control and help minimize food waste</li><li>Clean and safely operate kitchen equipment and utensils</li><li>Report shortages, damaged equipment, or food quality issues to the supervisor</li><li>Work effectively with the culinary team to ensure smooth and timely service</li><li>Participate in training and continuously develop culinary skills</li></ul><p><strong>Desired Candidate Profile</strong></p><h2>What will you bring to this role?</h2><ul><li>Culinary qualification or diploma</li><li>Previous experience in a professional kitchen or hospitality environment is an advantage</li><li>Basic knowledge of food preparation and cooking techniques</li><li>Understanding of food hygiene, safety, sanitation, and HACCP standards</li><li>Ability to follow recipes, instructions, and established kitchen procedures</li><li>Good teamwork, communication, and organizational skills</li><li>Strong willingness to learn and develop culinary skills</li><li>Good attention to detail and commitment to quality</li><li>Ability to work effectively in a fast-paced kitchen environment</li><li>Physically fit and able to work shifts, weekends, and public holidays</li><li>Positive attitude, professional conduct, and passion for culinary excellence</li><li>Embrace the Raffles &amp; Fairmont brand promise and luxury in your role and in all your interactions</li><li>Foster an inclusive environment where every individual feels valued and respected</li><li>Create an environment where colleagues are empowered, supported and recognized</li></ul>

<p>Prepare, cook, and present food according to approved recipes, portion standards, and presentation guidelines. Assist the Chef de Partie in the daily operation of the assigned kitchen section. Prepare mise en place for all meal periods and ensure timely replenishment during service. Maintain high standards of food quality, consistency, and presentation. Follow all food safety, hygiene, sanitation, and HACCP procedures at all times. Ensure proper storage, labeling, and rotation of food items using the FIFO (First In, First Out) method. Monitor the quality and freshness of ingredients and report any discrepancies to senior chefs. Assist in receiving, checking, and storing food deliveries according to established procedures. Minimize food waste by following proper preparation, portioning, and storage practices. Maintain cleanliness and organization of workstations, equipment, refrigerators, and storage areas. Operate kitchen equipment safely and report maintenance issues promptly. Support inventory counts and assist with stock control when required. Work collaboratively with all kitchen and service team members to ensure smooth operations. Mentor and support Commis I team members when required, sharing knowledge and best practices. Participate in ongoing culinary training and continuously develop technical skills. Perform any other duties assigned by the Chef de Partie, Sous Chef, or Executive Chef.</p><p><strong>Desired Candidate Profile</strong></p><p>You are a motivated culinary professional with a solid understanding of kitchen operations and a passion for creating high-quality food. You are organized, dependable, and able to work efficiently in a fast-paced luxury hospitality environment while maintaining exceptional standards of hygiene, food safety, and teamwork. You have a positive attitude, strong attention to detail, and a willingness to learn and grow within the culinary team. You take pride in delivering consistent quality and supporting memorable guest dining experiences at Our Habitas Ras Abrouq .</p><ul><li>2-3 years of experience as a Commis Chef or in a similar culinary role, preferably within a luxury hotel, resort, or fine dining environment.</li><li>Culinary diploma or vocational training in Professional Cookery or a related field is preferred.</li><li>Good knowledge of food preparation techniques, kitchen operations, and international food safety standards.</li><li>Understanding of HACCP, food hygiene, sanitation, and safe food handling practices.</li><li>Ability to prepare and present food consistently according to recipes and brand standards.</li><li>Experience working in a fast-paced, high-volume kitchen environment.</li><li>Strong organizational skills with the ability to prioritize tasks and work efficiently under pressure.</li><li>Positive attitude, strong work ethic, and willingness to learn and develop culinary skills.</li><li>Ability to work collaboratively as part of a multicultural team and support colleagues during busy service periods.</li><li>Physically fit and able to stand for extended periods, lift kitchen supplies, and work in a demanding kitchen environment.</li><li>Fluent in English, both written and spoken; additional languages are an advantage.</li><li>Flexibility to work shifts, weekends, and public holidays in a remote luxury resort environment.</li><li>Commitment to delivering exceptional food quality, maintaining cleanliness, and upholding Our Habitas brand standards.</li></ul>

<p>Manage and oversee the Italian kitchen section, ensuring the preparation and presentation of authentic Italian dishes to the highest quality standards. Supervise, guide, and support Commis Chefs and kitchen team members during food preparation and service. Ensure all mise en place is prepared, organized, and stocked before service periods. Maintain consistency in recipes, portion control, and presentation according to restaurant standards. Monitor food quality, freshness, and proper storage procedures to minimize waste and maximize efficiency. Collaborate with the senior chefs in menu development and seasonal specials. Ensure compliance with food safety, hygiene, sanitation, and health regulations at all times. Support smooth kitchen operations during busy service periods while maintaining a positive and professional work environment.</p><p><strong>Desired Candidate Profile</strong></p><p>Previous experience as a Chef de Partie or strong Demi Chef de Partie experience in an Italian restaurant or upscale dining establishment. Strong knowledge of Italian cuisine, including pasta, risotto, sauces, and traditional Italian cooking techniques. Proven ability to supervise and motivate junior kitchen staff. Excellent understanding of food safety, HACCP standards, and kitchen best practices. Ability to work efficiently in a fast-paced environment while maintaining attention to detail. Strong organizational, communication, and teamwork skills. Passion for Italian gastronomy and commitment to delivering exceptional dining experiences.</p>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p><strong>Summary</strong></p><br><p>The Junior Sous Chef – Arabic Cuisine is responsible for overseeing the preparation, production, and presentation of authentic Arabic cuisine while ensuring the highest standards of quality, consistency, food safety, and guest satisfaction. The role supports the Executive Chef and Sous Chef in managing the Arabic kitchen section, maintaining food cost targets, supervising kitchen associates, and ensuring compliance with company standards and local food safety regulations.</p><br><p><strong>Key Responsibilities</strong></p><br><p><strong>Kitchen Operations</strong></p><br><ul><li><p>Take ownership of the Arabic cuisine section, ensuring smooth day-to-day kitchen operations.</p><br></li><li><p>Prepare and present authentic Arabic dishes in accordance with approved recipes, presentation standards, and portion specifications.</p><br></li><li><p>Ensure all food produced meets company standards for quality, consistency, taste, temperature, and visual presentation.</p><br></li><li><p>Coordinate daily food preparation based on business levels, forecasts, occupancy, and function requirements.</p><br></li><li><p>Prepare daily mise en place to ensure timely and efficient service during all meal periods.</p><br></li><li><p>Maintain full knowledge of Arabic cuisine, including traditional and contemporary cooking methods, regional specialties, spices, ingredients, and presentation styles.</p><br></li><li><p>Assist in developing seasonal menus, buffet offerings, and special promotions featuring Arabic cuisine.</p><br></li><li><p>Ensure all dishes are prepared and served according to standard recipes and portion control guidelines.</p><br></li><li><p>Monitor food quality throughout preparation and service, taking immediate corrective action when required.</p><br></li><li><p>Support banquet, buffet, à la carte, and special event operations as required.</p><br></li></ul><p><strong>Food Safety &amp; Hygiene</strong></p><br><ul><li><p>Ensure strict compliance with HACCP principles, food safety standards, sanitation procedures, and local health regulations.</p><br></li><li><p>Monitor food storage, labeling, stock rotation (FIFO), and temperature control to maintain product quality and safety.</p><br></li><li><p>Conduct daily checks of all kitchen stations to ensure cleanliness, organization, and proper sanitation.</p><br></li><li><p>Maintain the highest standards of personal hygiene and ensure compliance by all team members.</p><br></li><li><p>Report any equipment faults or maintenance issues promptly.</p><br></li></ul><p><strong>Inventory &amp; Cost Control</strong></p><br><ul><li><p>Assist in monitoring food costs, minimizing waste, and maximizing productivity.</p><br></li><li><p>Participate in receiving, inspecting, and storing food deliveries according to company procedures.</p><br></li><li><p>Prepare daily production sheets and assist with inventory counts.</p><br></li><li><p>Ensure proper utilization of ingredients to reduce food waste while maintaining quality standards.</p><br></li><li><p>Support accurate stock control and requisition procedures.</p><br></li></ul><p><strong>Leadership &amp; Team Development</strong></p><br><ul><li><p>Supervise, coach, and support Commis Chefs and Kitchen Assistants within the Arabic kitchen section.</p><br></li><li><p>Provide on-the-job training in Arabic cooking techniques, food presentation, hygiene standards, and kitchen procedures.</p><br></li><li><p>Foster a positive, professional, and collaborative working environment.</p><br></li><li><p>Assist the Sous Chef and Executive Chef in evaluating staff performance and identifying development opportunities.</p><br></li><li><p>Promote teamwork and effective communication across all kitchen sections.</p><br></li></ul><p><strong>Guest Experience</strong></p><br><ul><li><p>Ensure every dish served reflects the highest culinary standards and enhances the guest dining experience.</p><br></li><li><p>Respond promptly and professionally to guest feedback and special dietary requests whenever possible.</p><br></li><li><p>Support continuous improvement initiatives to enhance guest satisfaction and operational excellence.</p><br></li></ul><p><strong>Administration</strong></p><br><ul><li><p>Prepare and maintain required kitchen documentation, including production sheets, temperature logs, cleaning schedules, and inventory records.</p><br></li><li><p>Attend departmental meetings, training sessions, and briefings as required.</p><br></li><li><p>Communicate effectively with the Executive Chef, Sous Chef, and Food &amp; Beverage team regarding operational requirements and service updates.</p><br></li><li><p>Perform any additional duties assigned by management in support of business needs.</p><br></li></ul><p><strong>Leadership Competencies</strong></p><br><ul><li><p>Lead by example through professionalism, integrity, and commitment to excellence.</p><br></li><li><p>Motivate and mentor junior team members to achieve high performance.</p><br></li><li><p>Support recruitment, onboarding, coaching, performance reviews, and disciplinary processes when required.</p><br></li><li><p>Promote an open-door culture that encourages communication, teamwork, and continuous learning.</p><br></li></ul><p><strong>Skills &amp; Competencies</strong></p><br><ul><li><p>Strong knowledge of authentic Arabic cuisine, including Levantine, Gulf, and Middle Eastern cooking techniques.</p><br></li><li><p>Excellent culinary skills with attention to detail and presentation.</p><br></li><li><p>Strong understanding of food safety, HACCP, sanitation, and hygiene practices.</p><br></li><li><p>Ability to manage multiple priorities in a fast-paced hospitality environment.</p><br></li><li><p>Excellent organizational and time management skills.</p><br></li><li><p>Strong leadership, coaching, and communication abilities.</p><br></li><li><p>Ability to work independently and collaboratively within a diverse team.</p><br></li><li><p>Flexible to work shifts, weekends, and public holidays based on operational requirements.</p><br></li></ul><p>Alongside these key competencies, the incumbent of the role will be required to demonstrate the fundamentals of the company’s <strong>Count on Me!</strong> service culture to be responsive, respectful and deliver a great experience.</p><br> </div>

Operational Management<br><br> Coordinate with the Executive Chef to ensure all reports, schedules, standard recipes, menus, food presentation photos, and correspondence are completed accurately and on time. Maintain restaurant operations within targeted food cost percentages while meeting guest expectations. Manage daily kitchen shift operations in compliance with all Food & Beverage policies, standards, and procedures. Estimate weekly production needs and communicate daily requirements to kitchen staff. Monitor and control food costs in line with management objectives. Oversee purchasing activities and ensure supply chain management meets company standards. Participate in and supervise monthly inventory processes alongside the restaurant manager. Maintain purchasing, receiving, and food storage standards. Ensure all kitchen equipment is properly maintained with minimal breakage.<br><br>Food Quality & Compliance<br><br> Ensure compliance with hygiene, sanitation, and food safety regulations. Verify the quality of raw and cooked food products to meet established standards. Maintain high standards of food presentation, flavor, and overall quality. Ensure adherence to all applicable laws, regulations, and company policies.<br><br>Leadership & Team Management<br><br> Supervise and coordinate kitchen staff engaged in food preparation. Lead shifts, actively participating in food preparation and execution. Promote productivity, discipline, and high morale among team members. Communicate expectations clearly and ensure team understanding of roles and responsibilities. Foster a culture of trust, respect, and collaboration within the team. Act as a role model by demonstrating professionalism, integrity, and leadership. Build strong working relationships and maintain open communication across all levels.<br><br>Financial & Business Awareness<br><br> Support sound financial decision-making and operational efficiency. Contribute to maintaining profitability through effective cost control and productivity management.<br><br>HR & Training<br><br> Ensure continuous training and development of all team members. Identify and nurture talent within the team. Participate in recruitment processes and coordinate with HR. Ensure timely completion of probation reviews, appraisals, and documentation. Promote a positive and engaging team culture at all times.<br><br>Health & Safety<br><br> Maintain the highest standards of cleanliness, hygiene, and sanitation in the kitchen. Ensure compliance with health and safety legislation and food hygiene standards.

Operational Management<br><br> Coordinate with the Executive Chef to ensure all reports, schedules, standard recipes, menus, food presentation photos, and correspondence are completed accurately and on time. Maintain restaurant operations within targeted food cost percentages while meeting guest expectations. Manage daily kitchen shift operations in compliance with all Food & Beverage policies, standards, and procedures. Estimate weekly production needs and communicate daily requirements to kitchen staff. Monitor and control food costs in line with management objectives. Oversee purchasing activities and ensure supply chain management meets company standards. Participate in and supervise monthly inventory processes alongside the restaurant manager. Maintain purchasing, receiving, and food storage standards. Ensure all kitchen equipment is properly maintained with minimal breakage.<br><br>Food Quality & Compliance<br><br> Ensure compliance with hygiene, sanitation, and food safety regulations. Verify the quality of raw and cooked food products to meet established standards. Maintain high standards of food presentation, flavor, and overall quality. Ensure adherence to all applicable laws, regulations, and company policies.<br><br>Leadership & Team Management<br><br> Supervise and coordinate kitchen staff engaged in food preparation. Lead shifts, actively participating in food preparation and execution. Promote productivity, discipline, and high morale among team members. Communicate expectations clearly and ensure team understanding of roles and responsibilities. Foster a culture of trust, respect, and collaboration within the team. Act as a role model by demonstrating professionalism, integrity, and leadership. Build strong working relationships and maintain open communication across all levels.<br><br>Financial & Business Awareness<br><br> Support sound financial decision-making and operational efficiency. Contribute to maintaining profitability through effective cost control and productivity management.<br><br>HR & Training<br><br> Ensure continuous training and development of all team members. Identify and nurture talent within the team. Participate in recruitment processes and coordinate with HR. Ensure timely completion of probation reviews, appraisals, and documentation. Promote a positive and engaging team culture at all times.<br><br>Health & Safety<br><br> Maintain the highest standards of cleanliness, hygiene, and sanitation in the kitchen. Ensure compliance with health and safety legislation and food hygiene standards.

Operational Management<br><br> Coordinate with the Executive Chef to ensure all reports, schedules, standard recipes, menus, food presentation photos, and correspondence are completed accurately and on time. Maintain restaurant operations within targeted food cost percentages while meeting guest expectations. Manage daily kitchen shift operations in compliance with all Food & Beverage policies, standards, and procedures. Estimate weekly production needs and communicate daily requirements to kitchen staff. Monitor and control food costs in line with management objectives. Oversee purchasing activities and ensure supply chain management meets company standards. Participate in and supervise monthly inventory processes alongside the restaurant manager. Maintain purchasing, receiving, and food storage standards. Ensure all kitchen equipment is properly maintained with minimal breakage.<br><br>Food Quality & Compliance<br><br> Ensure compliance with hygiene, sanitation, and food safety regulations. Verify the quality of raw and cooked food products to meet established standards. Maintain high standards of food presentation, flavor, and overall quality. Ensure adherence to all applicable laws, regulations, and company policies.<br><br>Leadership & Team Management<br><br> Supervise and coordinate kitchen staff engaged in food preparation. Lead shifts, actively participating in food preparation and execution. Promote productivity, discipline, and high morale among team members. Communicate expectations clearly and ensure team understanding of roles and responsibilities. Foster a culture of trust, respect, and collaboration within the team. Act as a role model by demonstrating professionalism, integrity, and leadership. Build strong working relationships and maintain open communication across all levels.<br><br>Financial & Business Awareness<br><br> Support sound financial decision-making and operational efficiency. Contribute to maintaining profitability through effective cost control and productivity management.<br><br>HR & Training<br><br> Ensure continuous training and development of all team members. Identify and nurture talent within the team. Participate in recruitment processes and coordinate with HR. Ensure timely completion of probation reviews, appraisals, and documentation. Promote a positive and engaging team culture at all times.<br><br>Health & Safety<br><br> Maintain the highest standards of cleanliness, hygiene, and sanitation in the kitchen. Ensure compliance with health and safety legislation and food hygiene standards.

<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>

Why Join Us? At Rosewood Doha, we create an environment where passion meets purpose – and where careers have meaning. Guided by our philosophy of Relationship Hospitality and our culture of Make the Place, we believe in enriching lives, starting with yours. We empower you to bring your true self, grow with confidence, curate the extraordinary and leave your legacy. You’ll be part of a diverse, inclusive and supportive community that invests in your development, celebrates achievements and inspires you to Discover Your Calling. Together, we push boundaries, explore the uncharted and shape the future of luxury lifestyle experiences. About Rosewood Doha:Rosewood Doha is a landmark destination inspired by Qatar’s coral reefs, bringing together ultra-luxury hospitality, residential living, culinary experiences, holistic wellness, differentiated retail and events within one integrated ecosystem. The property includes a 155-key hotel, 162 serviced apartments and 276 private residences, alongside a diverse collection of restaurants and lounges, expansive event spaces and curated lifestyle experiences. Our destination also houses Asaya, Qatar’s first members-only social wellness club, complemented by Rosewood’s signature Manor Club for Club Room and Suite guests. Since opening in July of 2025, Rosewood Doha has been recognized with multiple international and regional accolades, including distinctions from the Michelin Guide, Forbes Travel Guide and Qatar Tourism - reflecting the scale, ambition and standards of excellence behind the destination. As part of the global Rosewood Hotels & Resorts portfolio, the property represents a new generation of luxury that goes beyond traditional hospitality into lifestyle, community and experience-driven destinations. Our Associate Experience:We believe exceptional work deserves exceptional care. At Rosewood Doha, we offer a thoughtfully designed associate experience that supports your wellbeing, growth and life beyond work. This includes:- A competitive salary and benefits package- High-quality associate accommodation in prime locations in the heart of Lusail and the Pearl- A birthday day off (because your milestones matter!)- Personalized development plans and continuous learning opportunities to support your career journey These benefits reflect our commitment to creating an environment where you thrive – professionally and personally – while building a meaningful career with us. Your Role:Administration:Assists to ensure that culinary activities are aligned with the respective Corporate Strategy, and that the Hotel Actions have been implemented where appropriate. Assists in the preparation and updates of individual Departmental Operations Manuals. Assists to conduct regular communications meetings and ensure that departmental briefings and meetings are effective and conducted as necessary. Guest and Associate Satisfaction:Always provides a courteous and professional service. Ensures that associates also provide excellent service to associates in other departments as appropriate. Handles guest and associate enquiries in a courteous and efficient manner, reporting complaints or problems if no immediate solution can be found, whilst providing a prompt follow-up. Maintains positive guest and colleague interactions with good working relationships. Finance:Maximises associate productivity using multi-skilling, multi-tasking and flexible scheduling to meet the financial goals of the business as well as the expectations of the guests. Focuses attention on improving productivity levels and the need to prudently manage utility/payroll costs within acceptable guidelines ensuring optimum deployment and energy efficiency of all equipment. Ensures new technology and equipment are embraced, improving productivity whilst taking work out of the system. Marketing:Continuously seeks ways to assist the Restaurant Manager to maximise their revenues and profits through innovative recipes. Operations:Ensures that all company minimum brand standards have been implemented. Work closely with other associates in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests. Buys locally available fresh products wherever possible and has limited menus which are changed frequently to ensure the guest is always offered a variety of food items. Participates in planning menus and utilisation of food surpluses and leftovers, taking into account probable number of guests, market conditions, and popularity of various dishes and frequency of menu. Reviews menus, analyses recipes, determines food, labour, overhead costs and assigns prices to menu items. Directs food apportionment policy to control costs. Introduces and tests the market with new products which are market-orientated in terms of price and product. Serves fresh food to the guests which is prepared a la minute, is consistent in quality, and which reflects the style of the outlet concept. Supervises cooking and other kitchen personnel and co-ordinates their assignments to ensure economical and timely food production. Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner. Tests cooked foods before plate-up and service. Estimates food consumption and purchases or requisitions of foodstuffs and kitchen supplies. Devises special dishes and develops innovative recipes. Establishes and enforces nutrition and sanitation standards for outlet kitchen. Encourages the team to be supportive of Food and Beverage Division’s marketing and up-selling activities. Ensures that all Food and Beverage Fundamentals are implemented. Responds to the results of the Consumer Audit and ensures that the relevant changes are implemented. Talent & Culture:Assists in the recruitment and selection of all Kitchen associates as appropriate. Adheres to hotel guidelines when recruiting and uses a competency-based approach to selecting associates. Through hands-on management, closely supervises the Kitchen associates in the performance of their duties and ensures this is in accordance with policies and procedures and applicable laws. Assists to oversee the punctuality and appearance of all Kitchen associates, making sure that they wear the correct wardrobe and maintain a high standard of personal appearance and hygiene, according to the hotel and department’s grooming standards. Delegates appropriately, duties and responsibilities to equipped and resourced associates, nurturing and developing them whilst ensuring standards of operation and safety are maintained. Develops the skills and effectiveness of all Kitchen associates through the appropriate training, coaching, and/or mentoring. Ensures effective training programmes for associates in coordination with the Talent Development Director and Departmental Trainers. Encourages associates to be creative and innovative, challenging and recognising them for their contribution to the success of the operation. Assists to conduct annual Performance Development Discussions with associates and support them in their professional development goals. Supports, demonstrating and reinforcing Rosewood Hotels & Resorts’ Values and Culture Characteristics. Ensures that associates have a complete understanding of and adhere to associate rules and regulations. Ensures that associates follow all hotel, company and local rules, policies and regulations relating to fire and hazard safety, and security.

Summary<br><br>The Chef de Partie – Arabic Cuisine is responsible for overseeing the preparation, production, and presentation of authentic Arabic cuisine while ensuring the highest standards of quality, consistency, food safety, and guest satisfaction. The role supports the Executive Chef and Sous Chef in managing the Arabic kitchen section, maintaining food cost targets, supervising kitchen associates, and ensuring compliance with company standards and local food safety regulations.<br><br>Key Responsibilities<br><br>Kitchen Operations<br><br>Take ownership of the Arabic cuisine section, ensuring smooth day-to-day kitchen operations. Prepare and present authentic Arabic dishes in accordance with approved recipes, presentation standards, and portion specifications. Ensure all food produced meets company standards for quality, consistency, taste, temperature, and visual presentation. Coordinate daily food preparation based on business levels, forecasts, occupancy, and function requirements. Prepare daily mise en place to ensure timely and efficient service during all meal periods. Maintain full knowledge of Arabic cuisine, including traditional and contemporary cooking methods, regional specialties, spices, ingredients, and presentation styles. Assist in developing seasonal menus, buffet offerings, and special promotions featuring Arabic cuisine. Ensure all dishes are prepared and served according to standard recipes and portion control guidelines. Monitor food quality throughout preparation and service, taking immediate corrective action when required. Support banquet, buffet, à la carte, and special event operations as required.<br><br>Food Safety & Hygiene<br><br>Ensure strict compliance with HACCP principles, food safety standards, sanitation procedures, and local health regulations. Monitor food storage, labeling, stock rotation (FIFO), and temperature control to maintain product quality and safety. Conduct daily checks of all kitchen stations to ensure cleanliness, organization, and proper sanitation. Maintain the highest standards of personal hygiene and ensure compliance by all team members. Report any equipment faults or maintenance issues promptly.<br><br>Inventory & Cost Control<br><br>Assist in monitoring food costs, minimizing waste, and maximizing productivity. Participate in receiving, inspecting, and storing food deliveries according to company procedures. Prepare daily production sheets and assist with inventory counts. Ensure proper utilization of ingredients to reduce food waste while maintaining quality standards. Support accurate stock control and requisition procedures.<br><br>Leadership & Team Development<br><br>Supervise, coach, and support Commis Chefs and Kitchen Assistants within the Arabic kitchen section. Provide on-the-job training in Arabic cooking techniques, food presentation, hygiene standards, and kitchen procedures. Foster a positive, professional, and collaborative working environment. Assist the Sous Chef and Executive Chef in evaluating staff performance and identifying development opportunities. Promote teamwork and effective communication across all kitchen sections.<br><br>Guest Experience<br><br>Ensure every dish served reflects the highest culinary standards and enhances the guest dining experience. Respond promptly and professionally to guest feedback and special dietary requests whenever possible. Support continuous improvement initiatives to enhance guest satisfaction and operational excellence.<br><br>Administration<br><br>Prepare and maintain required kitchen documentation, including production sheets, temperature logs, cleaning schedules, and inventory records. Attend departmental meetings, training sessions, and briefings as required. Communicate effectively with the Executive Chef, Sous Chef, and Food & Beverage team regarding operational requirements and service updates. Perform any additional duties assigned by management in support of business needs.<br><br>Leadership Competencies<br><br>Lead by example through professionalism, integrity, and commitment to excellence. Motivate and mentor junior team members to achieve high performance. Support recruitment, onboarding, coaching, performance reviews, and disciplinary processes when required. Promote an open-door culture that encourages communication, teamwork, and continuous learning.<br><br>Skills & Competencies<br><br>Strong knowledge of authentic Arabic cuisine, including Levantine, Gulf, and Middle Eastern cooking techniques. Excellent culinary skills with attention to detail and presentation. Strong understanding of food safety, HACCP, sanitation, and hygiene practices. Ability to manage multiple priorities in a fast-paced hospitality environment. Excellent organizational and time management skills. Strong leadership, coaching, and communication abilities. Ability to work independently and collaboratively within a diverse team. Flexible to work shifts, weekends, and public holidays based on operational requirements.<br><br>Alongside these key competencies, the incumbent of the role will be required to demonstrate the fundamentals of the company’s Count on Me! service culture to be responsive, respectful and deliver a great experience.<br><br>Experience, Certification & Education<br><br>Diploma or Certificate in Culinary Arts or Professional Cookery. Minimum of 3 years' experience as a Chef de Partie or Demi Chef de Partie specializing in Arabic Cuisine within a hotel, resort, or high-volume restaurant. Demonstrated experience preparing authentic Arabic dishes, including hot and cold mezze, grills, traditional rice dishes, soups, breads, and desserts. HACCP, Food Safety, or Food Hygiene certification preferred. Knowledge of international hotel standards and quality systems is an advantage.<br><br>Skills: Teamwork, Detail Oriented, Creativity