Kitchen Design Jobs in Qatar

Additional Information<br><br>Job Number 26106937<br><br>Job Category Food and Beverage & Culinary<br><br>Location Omar Al Mukhtar Street, Area 61, Al Dafna, Street #850, Doha, Qatar, Qatar,VIEW ON MAP<br><br>Schedule Full Time<br><br>Located Remotely? N<br><br>Position Type Management<br><br>Job Summary<br><br>Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved.<br><br>CANDIDATE PROFILE <br><br>Education And Experience<br><br> High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.<br><br>OR<br><br> 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.<br><br>CORE WORK ACTIVITIES<br><br>Ensuring Culinary Standards And Responsibilities Are Met<br><br> Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily. Assists Executive Chef with all kitchen operations and preparation. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions. Assists in determining how food should be presented and creates decorative food displays. Maintains purchasing, receiving and food storage standards. Ensures compliance with food handling and sanitation standards. Performs all duties of kitchen managers and employees as necessary. Recognizes superior quality products, presentations and flavor. Ensures compliance with all applicable laws and regulations. Follows proper handling and right temperature of all food products. Operates and maintains all department equipment and reports malfunctions. Checks the quality of raw and cooked food products to ensure that standards are met.<br><br>Leading Kitchen Operations<br><br> Supervises and coordinates activities of cooks and workers engaged in food preparation. Leads shifts while personally preparing food items and executing requests based on required specifications. Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. Encourages and builds mutual trust, respect, and cooperation among team members. Serves as a role model to demonstrate appropriate behaviors. Maintains the productivity level of employees. Ensures employees understand expectations and parameters. Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. Ensures property policies are administered fairly and consistently. Communicates performance expectations in accordance with job descriptions for each position. Recognizes success performance and produces desired results.<br><br>Ensuring Exceptional Customer Service<br><br> Provides services that are above and beyond for customer satisfaction and retention. Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. Sets a positive example for guest relations. Empowers employees to provide excellent customer service. Interacts with guests to obtain feedback on product quality and service levels. Handles guest problems and complaints.<br><br>Maintaining Culinary Goals<br><br> Achieves and exceeds goals including performance goals, budget goals, team goals, etc. Develops specific goals and plans to prioritize, organize, and accomplish your work. Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance. Trains employees in safety procedures.<br><br>Managing and Conducting Human Resource Activities <br><br> Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Participates in the employee performance appraisal process, providing feedback as needed. Brings issues to the attention of the department manager and Human Resources as necessary.<br><br>Additional Responsibilities<br><br> Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. Analyzes information and evaluating results to choose the best solution and solve problems. Attends and participates in all pertinent meetings.<br><br>At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.<br><br>マリオット・ホテルは、世界中で親しみやすい空間の快適さを維持し、あらゆる機会でイノベーションを起こし、ホスピタリティを向上させるよう努めています。マリオット・ホテルの一員になると、ホストとして「いつも最高のおもてなし」という約束を守るために尽力することが求められます。いつも先を見越した、心のこもった温かいサービスを提供し、今も息づく会社精神を守り、発展させてみませんか。世界でおもてなしの代名詞として知られるマリオット・ホテルの採用情報をぜひご覧ください。マリオット・ホテルに加わると、マリオット・インターナショナルのブランドポートフォリオに加わることになります。最高の仕事をして、 目標を達成し、素晴らしいグローバルチームに参加し、 最高の自分になることができる場所 で働いてみませんか。<br><br>JWマリオットは、世界中の主要都市や個性豊かなリゾート地に100軒を超える美しいホテル/リゾートを展開するマリオット・インターナショナルのラグジュアリーブランドのひとつです。JWマリオットでは、そこで働くアソシエートたちを最優先に考えています。アソシエートの幸せが、お客様の幸せにつながるからです。JWマリオットのアソシエートは、自信にあふれ、革新的で、真摯で、直感力が優れており、ホテル名ともなっているブランド創始者のJ. ウィラード・マリオットの遺した精神を引き継ぐ人材です。JWマリオットでは、コミュニティの一員となって、多様な同僚と真の仲間意識を味わうことができ、他では味わえない仕事体験をすることができます。JWマリオットは、トレーニング、能力開発、表彰の機会を提供し、ホリスティックなウェルビーングに焦点を当てた贅沢な環境で、情熱を追求することができる場所です。私たちは、お客様に特別なおもてなしを提供するには、まずアソシエートのケアが必要だと考えています。それがJW Treatment™です。JWマリオットの一員になると、マリオット・インターナショナルのブランドポートフォリオに加わることになります。最高の仕事をして、 目標を達成し、素晴らしいグローバルチームに参加し、 最高の自分になることができる場所 で働いてみませんか。

Company Description<br><br>Join a hotel that is a member of the Accor network, whose group brings together more than 45 brands, 5,500 hotels, 10,000 restaurants and lifestyle destinations. Here, we believe in you and what you bring to the table. There are many opportunities for development and advancement. Every gesture, every smile, every action, contributes to creating a positive and memorable impact for our customers, our colleagues and also for our planet. Together, we embody the vision of responsible hospitality.<br><br>Take the opportunity to become a Heartist®, and let your heart guide you in this world where life beats faster.<br><br>Job Description<br><br>Manage and oversee the daily operations of the pastry kitchen. Prepare and bake a variety of pastries, cakes, desserts, breads, and other baked goods. Ensure consistency in taste, quality, and presentation of all pastry products. Develop and enhance dessert menus with innovative recipes and seasonal offerings. Supervise, train, and motivate pastry kitchen staff. Monitor inventory levels, control food costs, and assist with ordering ingredients and supplies. Maintain high standards of cleanliness, food safety, and kitchen organization. Ensure compliance with all health, hygiene, and safety regulations. Minimize waste and maximize efficiency in pastry kitchen operations.<br><br>Qualifications<br><br>Proven experience as a Pastry Chef, Baker, or similar role. Strong knowledge of pastry techniques, baking processes, and dessert preparation. Creativity and attention to detail in presentation. Ability to work under pressure and meet production deadlines. Good teamwork and communication skills. Culinary or Pastry Arts certification is an advantage.<br><br>Additional Information<br><br>Our Commitment To Diversity & Inclusion<br><br>We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.<br><br>Why work for Accor?<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 Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/<br><br>Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS

<strong>Job Location:<br><br></strong>Souq Waqif Boutique Hotel By Tivoli<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>Like all members of the kitchen team, the Commis Chef must maintain high standards of health and safety, including personal hygiene. You will be responsible for producing the most creative and excellent dishes, ensuring that the guests expectations are exceeded and fully satisfied. The person in this position must be able to effectively communicate with other members of the kitchen team, this includes being able to gracefully receive constructive criticism as well as effectively carry out orders. Additionally, a Commis Chef also needs to be able to remain calm while multi-tasking, as they are often called upon to carry out many different orders simultaneously in a brief amount of time. The Commis Chef is a part of the kitchen team, and as such must be able and willing to perform the basic tasks of food preparation and organization in the kitchen. This ability to create excellence in your own area of responsibility and to support others as they do the same is vital to the successful operation of the kitchen and to ensure the enjoyment of guests.<br><br><strong>Qualifications<br><br></strong><ul><li> High School degree</li><li> Previous experience in a Food &amp; Beverage/Restaurant operations role</li><li> Passion for teamwork</li><li> Excellent guest service skills</li><li> Knowledge of basic preparation, presentation and preservation of food</li><li> Basic knowledge of hygiene and safety procedures<br><br></li></ul>Not the right fit? Set up email alerts as new job postings become available that meet your interest!

<strong>Job Location:<br><br></strong>Souq Waqif Boutique Hotel By Tivoli<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>Like all members of the kitchen team, the Commis Chef must maintain high standards of health and safety, including personal hygiene. You will be responsible for producing the most creative and excellent dishes, ensuring that the guests expectations are exceeded and fully satisfied. The person in this position must be able to effectively communicate with other members of the kitchen team, this includes being able to gracefully receive constructive criticism as well as effectively carry out orders. Additionally, a Commis Chef also needs to be able to remain calm while multi-tasking, as they are often called upon to carry out many different orders simultaneously in a brief amount of time. The Commis Chef is a part of the kitchen team, and as such must be able and willing to perform the basic tasks of food preparation and organization in the kitchen. This ability to create excellence in your own area of responsibility and to support others as they do the same is vital to the successful operation of the kitchen and to ensure the enjoyment of guests.<br><br><strong>Qualifications<br><br></strong><ul><li> High School degree</li><li> Previous experience in a Food &amp; Beverage/Restaurant operations role</li><li> Passion for teamwork</li><li> Excellent guest service skills</li><li> Knowledge of basic preparation, presentation and preservation of food</li><li> Basic knowledge of hygiene and safety procedures<br><br></li></ul>Not the right fit? Set up email alerts as new job postings become available that meet your interest!

<strong>Job Location:<br><br></strong>Souq Waqif Boutique Hotel By Tivoli<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>Like all members of the kitchen team, the Commis Chef must maintain high standards of health and safety, including personal hygiene. You will be responsible for producing the most creative and excellent dishes, ensuring that the guests expectations are exceeded and fully satisfied. The person in this position must be able to effectively communicate with other members of the kitchen team, this includes being able to gracefully receive constructive criticism as well as effectively carry out orders. Additionally, a Commis Chef also needs to be able to remain calm while multi-tasking, as they are often called upon to carry out many different orders simultaneously in a brief amount of time. The Commis Chef is a part of the kitchen team, and as such must be able and willing to perform the basic tasks of food preparation and organization in the kitchen. This ability to create excellence in your own area of responsibility and to support others as they do the same is vital to the successful operation of the kitchen and to ensure the enjoyment of guests.<br><br><strong>Qualifications<br><br></strong><ul><li> High School degree</li><li> Previous experience in a Food &amp; Beverage/Restaurant operations role</li><li> Passion for teamwork</li><li> Excellent guest service skills</li><li> Knowledge of basic preparation, presentation and preservation of food</li><li> Basic knowledge of hygiene and safety procedures<br><br></li></ul>Not the right fit? Set up email alerts as new job postings become available that meet your interest!

<strong>Job Location:<br><br></strong>Souq Waqif Boutique Hotel By Tivoli<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>Like all members of the kitchen team, the Commis Chef must maintain high standards of health and safety, including personal hygiene. You will be responsible for producing the most creative and excellent dishes, ensuring that the guests expectations are exceeded and fully satisfied. The person in this position must be able to effectively communicate with other members of the kitchen team, this includes being able to gracefully receive constructive criticism as well as effectively carry out orders. Additionally, a Commis Chef also needs to be able to remain calm while multi-tasking, as they are often called upon to carry out many different orders simultaneously in a brief amount of time. The Commis Chef is a part of the kitchen team, and as such must be able and willing to perform the basic tasks of food preparation and organization in the kitchen. This ability to create excellence in your own area of responsibility and to support others as they do the same is vital to the successful operation of the kitchen and to ensure the enjoyment of guests.<br><br><strong>Qualifications<br><br></strong><ul><li> High School degree</li><li> Previous experience in a Food &amp; Beverage/Restaurant operations role</li><li> Passion for teamwork</li><li> Excellent guest service skills</li><li> Knowledge of basic preparation, presentation and preservation of food</li><li> Basic knowledge of hygiene and safety procedures<br><br></li></ul>Not the right fit? Set up email alerts as new job postings become available that meet your interest!

<p>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. 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 &amp; Resorts portfolio, the property represents a new generation of luxury that goes beyond traditional hospitality into lifestyle, community and experience-driven destinations. 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: Guest Satisfaction: Always provides a courteous and professional service. Manages all guest and associate complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily. Maintains positive guest and colleague interactions with good working relationships. Operations: Organises and sets up the assigned section of the Food, Beverage, and Kitchens as efficiently as possible to increase speed and maximise productivity. Ensures that all dishes from that section are prepared consistently and according to standard recipes. Assists the Chef de Partie, Sous Chef and Chef de Cuisine in ensuring that all culinary standards in that section comply with company and Hotel Policies and Standard Operating Procedures. Monitors food and operating costs and controls these by reducing waste. Trains the culinary associates in that section of kitchen in the skills necessary for them to perform their function. Works in any sections of kitchen including associate kitchen when necessary or as requested by the Sous Chef or Chef de Cuisine. Ensures the sanitation standards for kitchen are being met. Is familiar with all sections of the kitchen to facilitate the flexible use of associates. Ensures that operating and kitchen equipment is maintained to a good standard with minimum breakage. To ensure effective food storage, stock rotation and labelling and to report any food wastage/spoilage to a sous chef/head chef. Talent &amp; Culture: Assists to oversee the punctuality and appearance of all Kitchen associates under your direction, making sure that they wear the correct uniform and maintain a high standard of personal appearance and hygiene, according to the hotel and department s grooming standards. Assists in the training of the associates ensuring that they have the necessary skills to perform their duties with the maximum efficiency. Supervises the associates within the department, ensuring that the correct standards and methods of service are maintained as stated in the Departmental Operations Manual. Develops the skills and effectiveness of all Kitchen associates through the appropriate training, coaching, and/or mentoring. Supports, demonstrating and reinforcing Rosewood Hotels &amp; 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.</p><p><strong>Desired Candidate Profile</strong></p><p><br></p>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p>We are currently seeking for passionate and dynamic Kitchen professionals who pride themselves on their ability to deliver extraordinary levels of customer service and provide creative solutions to our guests.<br><br>As a Demi Chef de Partie you are responsible to take care of the daily food preparation and duties assigned to meet the set standard and qualities whereby your role will include key responsibilities such as:<br><br>• Support the Chef de Partie or Sous Chef in the daily operation and work<br>• Work according to the menu specifications by the Chef de Partie<br>• Keep work area at all times in hygienic conditions according to the rules set by the hotel<br>• Control food stock and food cost in his section<br>• Prepare the daily mis-en-place and food production in different sections of the main kitchen or satellites<br>• Follow the instructions and recommendations from the immediate superiors to complete the daily tasks<br>• Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques<br>• Instruct and lead subordinates through their daily requirements in food preparation and actively take part in set up of buffets and special functions<br>• Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control</p> </div>

<p>We are seeking a detail-oriented Civil Drafting Technician/Designer to support the planning, design, and delivery of airport infrastructure projects. The role involves the preparation, coordination, and management of civil engineering drawings and design documentation for a wide range of airside and landside airport developments, including runways, taxiways, aprons, roads, utility corridors, drainage systems, grading works, and associated infrastructure. The Civil Drafting Support will work closely with civil engineers, airport planners, airfield specialists, utility engineers, and multidisciplinary design teams to produce high-quality engineering drawings and models throughout all project phases, from concept development to detailed design and construction support. The individual will be responsible for ensuring that drawings are accurate, coordinated, compliant with project standards, and aligned with applicable aviation regulations, engineering standards, and client requirements.The role requires proficiency in CAD and BIM platforms, strong attention to detail, and the ability to manage drawing production in a complex, multidisciplinary airport environment. The candidate will contribute to the successful delivery of airport expansion, modernization, rehabilitation, and greenfield development projects by supporting efficient design coordination, documentation control, and project execution.</p><p>Your role</p><ul><li>Prepare and maintain civil engineering drawings and design documentation for airport infrastructure projects, including runways, taxiways, aprons, airside service roads, landside road networks, utility corridors, drainage systems, and associated facilities.</li><li>Produce drawings in accordance with project requirements, company standards, and applicable industry practices.</li><li>Support the development of airfield layout drawings, geometric plans, marking layouts, grading plans, and airside infrastructure drawings.</li><li>Assist engineers in accurately translating design concepts into detailed technical drawings while ensuring compliance with applicable aviation and airport design standards.</li><li>Develop grading plans, contour drawings, earthworks layouts, stormwater drainage plans, profiles, cross-sections, and associated civil engineering documentation.</li><li>Ensure consistency between grading, drainage, and pavement design requirements while maintaining accurate drawing coordination.</li><li>Prepare detailed drawings for underground and above-ground utility networks, including water supply, sewerage, stormwater, electrical duct banks, communications corridors, and fuel infrastructure.</li><li>Coordinate utility layouts with other disciplines to avoid clashes and maintain constructability.</li><li>Support the preparation of civil drawings related to airfield and landside pavements, including pavement layouts, section details, construction details, pavement rehabilitation plans, and associated infrastructure works.</li><li>Incorporate engineering input into accurate and constructible design documentation.</li><li>Develop, update, and maintain CAD drawings and BIM models in accordance with project execution plans and digital delivery standards.</li><li>Support model coordination activities and ensure alignment between design models and drawing deliverables throughout the project lifecycle.</li><li>Work closely with civil engineers, airport planners, airfield specialists, structural, mechanical, electrical, ICT, and utility teams to coordinate design interfaces and ensure consistency across all project documentation.</li><li>Resolve drawing conflicts and support integrated project delivery.</li><li>Conduct drawing reviews and self-checks to ensure accuracy, completeness, consistency, and compliance with project standards.</li><li>Implement quality control procedures to minimize drafting errors and maintain high-quality deliverables.</li><li>Manage drawing updates and revisions throughout project development.</li><li>Maintain document control procedures, drawing registers, and revision histories to ensure that project teams are working with the latest approved documentation.</li><li>Support the preparation of construction drawings, as-built records, and project documentation packages.</li><li>Respond to drafting-related queries during project execution and assist engineers in resolving design and documentation issues arising during construction.</li><li>Incorporate survey data, GIS information, utility records, and existing airport infrastructure information into project drawings and models.</li><li>Ensure that design documentation accurately reflects site conditions and project constraints.</li><li>Contribute to the continuous improvement of drafting practices, CAD standards, BIM workflows, and digital delivery processes.</li><li>Support the adoption of innovative tools and technologies to enhance efficiency, consistency, and quality in airport project delivery.</li></ul><p><strong>Desired Candidate Profile</strong></p><h3>About you</h3><ul><li>Bachelor s degree in civil engineering.</li><li>ITI / Diploma in Drafting trade or Civil Engineering.</li><li>5+ years of experience in drafting relevant deliverable.</li><li>Experience in airport projects.</li><li>Strong hands-on experience with Autodesk AutoCAD and Civil 3D.</li><li>Good understanding of OpenRoads Designer, Infraworks, ArcGIS, QGIS is a plus.</li><li>Experience working with survey data formats, point clouds, LiDAR datasets, and GIS databases.</li><li>Familiarity with ICAO airport infrastructure requirements.</li><li>Utility coordination and underground services.</li><li>BIM workflows and data management.</li><li>Experience working on UK / Middle East / International aviation projects is preferred.</li><li>Ability to work independently and as part of a collaborative BIM team.</li><li>Knowledge of ACC / ProjectWise, Navisworks, and clash detection workflows.</li><li>Exposure to scripting or automation (Dynamo, Lisp, etc.) is a plus.</li></ul>

About Us<br><br>As the world's largest family of luxury hotels, we all take great pride in being genuine ambassadors of the Inter Continental® brand.<br><br>Shaped by decades of international know-how and local insights, our passion for luxury travel spans cultures and customs. Inspiring us to create warm and sophisticated experiences for those seeking a richer perspective on the world. Each of our hotels cultivates a distinctive style and ambience where we embrace every opportunity to give our guests a personal and enriching experience.<br><br>If you'd like to embrace a wider world of experiences and opportunities, we'd like to welcome you to the world's most international luxury hotel brand.<br><br>Located on Doha's longest private beach and nestled in landscaped gardens, the Inter Continental Doha Beach & Spa features 12 restaurants, a range of recreational facilities, a free-form swimming pool, and the world-class Spa Inter Continental.<br><br>Situated in an exclusive location, minutes from downtown Doha and major government and corporate offices and within minutes to the Doha Exhibition and Convention Centre, City Center Mall, and Doha Golf Club, our properties offer distinctive surroundings which will forever redefine luxury.<br><br>Your Day to Day<br><br>As a Commis Chef – Employee Cafeteria, you will work closely with experienced chefs and the cafeteria team to assist in the preparation and cooking of high-quality meals for our colleagues. This is an excellent opportunity for someone with a passion for food and hospitality who is looking to develop their culinary knowledge and skills in a world-class hotel environment.<br><br>Key Responsibilities<br><br>Assist in the preparation and cooking of food in accordance with the cafeteria menu, recipes, and kitchen standards. Ensure that food is prepared in a safe, clean, and organized environment. Follow instructions from senior kitchen staff and assist with the day-to-day operation of the employee cafeteria kitchen. Ensure high standards of food quality, presentation, and taste. Help maintain inventory levels and monitor the freshness and quality of ingredients. Adhere to all food safety and hygiene guidelines, ensuring a safe and hygienic working environment. Assist with the setup and breakdown of kitchen stations, serving areas, and equipment. Support the team in maintaining a smooth and efficient cafeteria service. Assist with the preparation of meals and food items according to daily requirements and expected colleague numbers. Maintain cleanliness and organization of work areas, equipment, and storage areas throughout the shift. Work cooperatively with the cafeteria team to ensure meals are prepared and served on time.<br><br>What We Need From You<br><br>Ideally, you'll have some or all of the following competencies and experience we're looking for:<br><br>Previous experience in a kitchen or cafeteria environment is an advantage, but not essential. A passion for cooking and an eagerness to learn and develop culinary skills. Basic knowledge of food safety and hygiene practices. Strong work ethic, attention to detail, and the ability to work well under pressure. Excellent communication skills and the ability to work effectively as part of a team. Flexibility and willingness to work across different kitchen and cafeteria stations. A professional culinary qualification is preferred but not required.<br><br>What We Offer<br><br>We’ll reward all your hard work with competitive salary and benefits.<br><br>Join us and you’ll become part of the global IHG family – and like all families, all our individual team members share some winning characteristics. As a team, we work better together – we trust and support each other, we do the right thing and we welcome different perspectives. You need to show us you care: that you notice the little things that make a difference to guests as well as always looking for ways to improve - visit www.careers.ihg.com to find out more about us.<br><br>So go on - show us how your passion and personality are the perfect fit to deliver memorable experiences to our guests.<br><br>Don't quite meet every single requirement, but still believe you'd be a great fit for the job? We'll never know unless you hit the 'Apply' button. Start your journey with us today.

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p><span>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.</span></p><br><br><b>Qualifications:</b><br><ul><li><p><span>Diploma or certification in Culinary Arts preferred.</span></p><br></li><li><p><span>Previous experience as a Chef de Partie or Demi Chef De Partie in a hotel or fine dining environment.</span></p><br></li><li><p><span>Strong knowledge of food preparation, presentation, and food safety standards.</span></p><br></li><li><p><span>Experience in Cold Kitchen and Garde Manger is preferred.</span></p><br></li><li><p><span>Ability to work efficiently in a fast-paced kitchen environment.</span></p><br></li><li><p><span>Strong teamwork and communication skills.</span></p><br></li><li><p><span>Flexible to work shifts, weekends, and holidays.</span></p><br></li></ul> </div>

<p>The overall scope of the job includes seamlessly transporting food and beverage items from the kitchen/service station to guests tables in the assigned outlet, ensuring accurate, prompt, and hot delivery.</p><p>The Food Runner supports the service team by providing courteous, professional, efficient, and flexible service consistent with hotel standards and Kempinski s DNA values to maximize guest satisfaction.</p><p>Transport food orders quickly and safely from the kitchen pass to the correct guest tables.</p><p>Double-check dish presentation, accuracy, and special dietary requests before leaving the kitchen.</p><p>Describe dishes clearly to guests when placing them on the table.</p><p>Assist waiters with clearing dirty dishes (bussing) and setting tables.</p><p>Arrive on time in a clean, ironed uniform with polished shoes and a nametag.</p><p>Maintain high personal hygiene and follow all Kempinski grooming rules.</p><p>Strictly follow HACCP and food safety standards at all times.</p><p>Know the menu, ingredients, garnishes, and major food allergens.</p><p>Complete opening, ongoing, and closing duties for the outlet.</p><p>Keep service stations clean, organized, and stocked with trays, cutlery, and napkins.</p><p>Handle equipment carefully to reduce breakage and wastage.</p><p>Act as a reliable bridge between the kitchen chefs and the service staff.</p><p>Report any guest feedback or complaints immediately to a supervisor.</p><p>Attend daily briefings, team meetings, and scheduled training sessions.</p><p>Perform additional operational duties assigned by the Outlet Manager or Supervisor.</p>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> &nbsp;The overall scope of the job includes seamlessly transporting food and beverage items from the kitchen/service station to guests’ tables in the assigned outlet, ensuring accurate, prompt, and hot delivery. The Food Runner supports the service team by providing courteous, professional, efficient, and flexible service consistent with hotel standards and Kempinski’s DNA values to maximize guest satisfaction.&nbsp;<br><br><ul><li>Transport food orders quickly and safely from the kitchen pass to the correct guest tables.</li><li>Double-check dish presentation, accuracy, and special dietary requests before leaving the kitchen.</li><li>Describe dishes clearly to guests when placing them on the table.</li><li>Assist waiters with clearing dirty dishes (bussing) and setting tables.</li><li>Arrive on time in a clean, ironed uniform with polished shoes and a nametag.</li><li>Maintain high personal hygiene and follow all Kempinski grooming rules.</li><li>Strictly follow HACCP and food safety standards at all times.</li><li>Know the menu, ingredients, garnishes, and major food allergens.</li><li>Complete opening, ongoing, and closing duties for the outlet.</li><li>Keep service stations clean, organized, and stocked with trays, cutlery, and napkins.</li><li>Handle equipment carefully to reduce breakage and wastage.</li><li>Act as a reliable bridge between the kitchen chefs and the service staff.</li><li>Report any guest feedback or complaints immediately to a supervisor.</li><li>Attend daily briefings, team meetings, and scheduled training sessions.</li><li>Perform additional operational duties assigned by the Outlet Manager or Supervisor.</li></ul> </div>

Company Description<br><br>Radisson Hotel Group is one of the world's largest hotel groups with ten distinctive hotel brands, and more than 1,460 hotels in operation and under development in 95+ countries. The Group’s overarching brand promise is Every Moment Matters with a signature Yes I Can! service ethos.<br><br>People are at the core of our business success and future. Our people are true Moment Makers and together we bring the culture, spirit, environment and opportunities that empower you to be your best, every day, everywhere, every time. Together, we make Every Moment Matter.<br><br>Job Description<br><br>Assist in the preparation and presentation of authentic, high-quality Chinese cuisine in accordance with hotel standards and recipes. Prepare and cook a variety of Chinese dishes. Ensure all food items are produced according to established recipes, quality standards, and portion control guidelines. Support the Chef de Partie in the daily operations of the Chinese kitchen section. Supervise and guide Commis Chefs and kitchen assistants as required. Prepare mise en place and ensure all ingredients are ready before service. Maintain cleanliness, hygiene, and food safety standards in compliance with HACCP regulations. Monitor stock levels and assist with inventory control, ordering, and proper storage of food items. Ensure ingredients are stored correctly to maintain freshness and quality. Assist with menu development and the introduction of new Chinese dishes and seasonal specials. Minimize food waste through efficient use of ingredients while maintaining cost control. Ensure all kitchen equipment is operated safely and report maintenance issues promptly. Maintain a clean, organized, and efficient workstation throughout each shift. Support buffet, banquet, and special event food production as required. Work collaboratively with the culinary team to deliver exceptional food quality and guest satisfaction.<br><br>Qualifications<br><br>Minimum 2–3 years of experience in Chinese cuisine within a luxury hotel, fine-dining restaurant, or 5-star hospitality environment. Diploma or certification in Culinary Arts or a related field. Strong knowledge of authentic Chinese cuisine dishesand seafood dishes, and traditional cooking techniques. Ability to maintain the high presentation and quality standards expected in a luxury hospitality environment. Sound knowledge of HACCP, food safety, hygiene, and sanitation standards. Experience working in high-volume kitchen operations while maintaining consistency and attention to detail. Ability to perform efficiently under pressure in a fast-paced kitchen environment. Strong teamwork and communication skills, with the ability to collaborate effectively across kitchen departments. Flexibility to work rotating shifts, weekends, and public holidays. Professional appearance, positive attitude, and a commitment to delivering exceptional guest experiences.<br><br>Additional Information<br><br>Why Join Radisson Hotel Group?<br><br>Live the Magic of Hospitality - Be part of a team that creates exceptional experiences and memorable moments every day. Let your Yes I Can! spirit shine as you bring hospitality to life.<br><br>Build a Great Career - No matter your background or experience, we invest in your growth, learning, and career development—helping you reach your full potential.<br><br>Experience the Team Spirit - Join a workplace that’s inclusive, fun, and meaningful. We celebrate diversity, support one another and foster a sense of belonging through our Employee Resource Groups and inclusion initiatives.<br><br>Lead with Your Ambition - Your ideas, passion and drive matter! We empower you to make a difference—in hospitality, your community and beyond.<br><br>Enjoy Global & Local Perks - No matter where you’re located, you’ll enjoy exclusive global benefits - like special hotel rates for you and your loved ones at our hotels worldwide. Plus, you’ll have access to local perks and rewards tailored to your country, making your experience even more rewarding!<br><br>Join us in shaping the future of hospitality! If you’re ready to bring your talent, energy, and passion, we’d love to hear from you.<br><br>Apply now and let’s make every moment matter.<br><br>We welcome applicants from all backgrounds, abilities, and experiences. If you need any adjustments during the application process, please let us know.

Company Description<br><br>Radisson Hotel Group is one of the world's largest hotel groups with ten distinctive hotel brands, and more than 1,460 hotels in operation and under development in 95+ countries. The Group’s overarching brand promise is Every Moment Matters with a signature Yes I Can! service ethos.<br><br>People are at the core of our business success and future. Our people are true Moment Makers and together we bring the culture, spirit, environment and opportunities that empower you to be your best, every day, everywhere, every time. Together, we make Every Moment Matter.<br><br>Job Description<br><br>Assist in the preparation and presentation of authentic, high-quality Chinese cuisine in accordance with hotel standards and recipes. Prepare and cook a variety of Chinese dishes. Ensure all food items are produced according to established recipes, quality standards, and portion control guidelines. Support the Chef de Partie in the daily operations of the Chinese kitchen section. Supervise and guide Commis Chefs and kitchen assistants as required. Prepare mise en place and ensure all ingredients are ready before service. Maintain cleanliness, hygiene, and food safety standards in compliance with HACCP regulations. Monitor stock levels and assist with inventory control, ordering, and proper storage of food items. Ensure ingredients are stored correctly to maintain freshness and quality. Assist with menu development and the introduction of new Chinese dishes and seasonal specials. Minimize food waste through efficient use of ingredients while maintaining cost control. Ensure all kitchen equipment is operated safely and report maintenance issues promptly. Maintain a clean, organized, and efficient workstation throughout each shift. Support buffet, banquet, and special event food production as required. Work collaboratively with the culinary team to deliver exceptional food quality and guest satisfaction.<br><br>Qualifications<br><br>Minimum 2–3 years of experience in Chinese cuisine within a luxury hotel, fine-dining restaurant, or 5-star hospitality environment. Diploma or certification in Culinary Arts or a related field. Strong knowledge of authentic Chinese cuisine dishesand seafood dishes, and traditional cooking techniques. Ability to maintain the high presentation and quality standards expected in a luxury hospitality environment. Sound knowledge of HACCP, food safety, hygiene, and sanitation standards. Experience working in high-volume kitchen operations while maintaining consistency and attention to detail. Ability to perform efficiently under pressure in a fast-paced kitchen environment. Strong teamwork and communication skills, with the ability to collaborate effectively across kitchen departments. Flexibility to work rotating shifts, weekends, and public holidays. Professional appearance, positive attitude, and a commitment to delivering exceptional guest experiences.<br><br>Additional Information<br><br>Why Join Radisson Hotel Group?<br><br>Live the Magic of Hospitality - Be part of a team that creates exceptional experiences and memorable moments every day. Let your Yes I Can! spirit shine as you bring hospitality to life.<br><br>Build a Great Career - No matter your background or experience, we invest in your growth, learning, and career development—helping you reach your full potential.<br><br>Experience the Team Spirit - Join a workplace that’s inclusive, fun, and meaningful. We celebrate diversity, support one another and foster a sense of belonging through our Employee Resource Groups and inclusion initiatives.<br><br>Lead with Your Ambition - Your ideas, passion and drive matter! We empower you to make a difference—in hospitality, your community and beyond.<br><br>Enjoy Global & Local Perks - No matter where you’re located, you’ll enjoy exclusive global benefits - like special hotel rates for you and your loved ones at our hotels worldwide. Plus, you’ll have access to local perks and rewards tailored to your country, making your experience even more rewarding!<br><br>Join us in shaping the future of hospitality! If you’re ready to bring your talent, energy, and passion, we’d love to hear from you.<br><br>Apply now and let’s make every moment matter.<br><br>We welcome applicants from all backgrounds, abilities, and experiences. If you need any adjustments during the application process, please let us know.

Additional Information<br><br>Job Number 26118585<br><br>Job Category Food and Beverage & Culinary<br><br>Location West Bay, Doha, Qatar, Qatar, 14435VIEW ON MAP<br><br>Schedule Full Time<br><br>Located Remotely? N<br><br>Position Type Management<br><br>Job Summary<br><br>Assists the Sous Chef in ensuring the quality, consistency and production of areas of responsibility in kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results.<br><br>CANDIDATE PROFILE <br><br>Education And Experience<br><br> High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.<br><br>OR<br><br> 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.<br><br>CORE WORK ACTIVITIES<br><br>Ensuring Culinary Standards And Responsibilities Are Met<br><br> Supervises the preparation and production of all hot or cold food items for buffet and a la carte menu to ensure that they are in compliance with the prescribed recipes and specifications. Supervises kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. Maintains food preparation handling and correct storage standards. Recognizes superior quality products, presentations and flavor. Plans and manages food quantities and plating requirements for the food operation (e.g., restaurant, banquet, pastry shop). Communications production needs to key personnel. Produces production prep list. Assists in developing daily and seasonal menu items. Ensures compliance with all applicable laws and regulations (e.g., HACCP, OSHA, ASI and Health Department). Assists in estimating daily restaurant production needs. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Checks the quality of raw and cooked food products to ensure that standards are met. Determines how food should be presented and creates decorative food displays.<br><br>Leading Kitchen Team<br><br> Supervises and coordinates activities of cooks and workers engaged in food preparation. Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. Leads shift teams while personally preparing food items and executing requests based on required specifications. Supervises and manages restaurant kitchen employees. Understanding employee positions well enough to perform duties in employees’ absence. Encourages and builds mutual trust, respect, and cooperation among team members. Serving as a role model to demonstrate appropriate behaviors. Ensuring and maintaining the productivity level of employees. Ensures employees are cross-trained to support successful daily operations. Ensures employees understand expectations and parameters. Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. Assumes duties of the Sous Chef in his/her absence. Assists Chef in daily line up and conducts in his/her absence.<br><br>Establishing and Maintaining Kitchen Goals<br><br> Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc. Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work. Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals. Effectively investigates, reports and follows-up on employee accidents. Knows and implements company safety standards.<br><br>Ensuring Exceptional Customer Service<br><br> Provides services that are above and beyond for customer satisfaction and retention. Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Sets a positive example for guest relations. Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement. Empowers employees to provide excellent customer service. Handles guest problems and complaints. Interacts with guests to obtain feedback on product quality and service levels.<br><br>Managing and Conducting Human Resource Activities <br><br> Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes. Manages employee progressive discipline procedures. Participates in the employee performance appraisal process, providing feedback as needed. Uses all available on the job training tools for employees. Assists as needed in the interviewing and hiring of employee team members with appropriate skills.<br><br>Additional Responsibilities<br><br> Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. Analyzes information and evaluating results to choose the best solution and solve problems. Attends and participates in all pertinent meetings.<br><br>At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.<br><br>Combining timeless glamour with a vanguard spirit, St. Regis Hotels & Resorts is committed to delivering exquisite experiences at more than 50 luxury hotels and resorts in the best addresses around the world. Beginning with the debut of The St. Regis hotel in New York by John Jacob Astor IV at the dawn of the twentieth century, the brand has remained committed to an uncompromising level of bespoke and anticipatory service for all of its guests, delivered flawlessly by a team of gracious hosts that combine classic sophistication and modern sensibility, as well as our signature Butler Service. We invite you to explore careers at St. Regis. In joining St. Regis, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.

Additional Information<br><br>Job Number 26110300<br><br>Job Category Food and Beverage & Culinary<br><br>Location West Bay, Doha, Qatar, Qatar, 14435VIEW ON MAP<br><br>Schedule Full Time<br><br>Located Remotely? N<br><br>Position Type Management<br><br>Job Summary<br><br>Assists the Sous Chef in ensuring the quality, consistency and production of areas of responsibility in kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results.<br><br>CANDIDATE PROFILE <br><br>Education And Experience<br><br> High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.<br><br>OR<br><br> 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.<br><br>CORE WORK ACTIVITIES<br><br>Ensuring Culinary Standards And Responsibilities Are Met<br><br> Supervises the preparation and production of all hot or cold food items for buffet and a la carte menu to ensure that they are in compliance with the prescribed recipes and specifications. Supervises kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. Maintains food preparation handling and correct storage standards. Recognizes superior quality products, presentations and flavor. Plans and manages food quantities and plating requirements for the food operation (e.g., restaurant, banquet, pastry shop). Communications production needs to key personnel. Produces production prep list. Assists in developing daily and seasonal menu items. Ensures compliance with all applicable laws and regulations (e.g., HACCP, OSHA, ASI and Health Department). Assists in estimating daily restaurant production needs. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Checks the quality of raw and cooked food products to ensure that standards are met. Determines how food should be presented and creates decorative food displays.<br><br>Leading Kitchen Team<br><br> Supervises and coordinates activities of cooks and workers engaged in food preparation. Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. Leads shift teams while personally preparing food items and executing requests based on required specifications. Supervises and manages restaurant kitchen employees. Understanding employee positions well enough to perform duties in employees’ absence. Encourages and builds mutual trust, respect, and cooperation among team members. Serving as a role model to demonstrate appropriate behaviors. Ensuring and maintaining the productivity level of employees. Ensures employees are cross-trained to support successful daily operations. Ensures employees understand expectations and parameters. Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. Assumes duties of the Sous Chef in his/her absence. Assists Chef in daily line up and conducts in his/her absence.<br><br>Establishing and Maintaining Kitchen Goals<br><br> Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc. Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work. Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals. Effectively investigates, reports and follows-up on employee accidents. Knows and implements company safety standards.<br><br>Ensuring Exceptional Customer Service<br><br> Provides services that are above and beyond for customer satisfaction and retention. Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Sets a positive example for guest relations. Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement. Empowers employees to provide excellent customer service. Handles guest problems and complaints. Interacts with guests to obtain feedback on product quality and service levels.<br><br>Managing and Conducting Human Resource Activities <br><br> Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes. Manages employee progressive discipline procedures. Participates in the employee performance appraisal process, providing feedback as needed. Uses all available on the job training tools for employees. Assists as needed in the interviewing and hiring of employee team members with appropriate skills.<br><br>Additional Responsibilities<br><br> Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. Analyzes information and evaluating results to choose the best solution and solve problems. Attends and participates in all pertinent meetings.<br><br>At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.<br><br>Combining timeless glamour with a vanguard spirit, St. Regis Hotels & Resorts is committed to delivering exquisite experiences at more than 50 luxury hotels and resorts in the best addresses around the world. Beginning with the debut of The St. Regis hotel in New York by John Jacob Astor IV at the dawn of the twentieth century, the brand has remained committed to an uncompromising level of bespoke and anticipatory service for all of its guests, delivered flawlessly by a team of gracious hosts that combine classic sophistication and modern sensibility, as well as our signature Butler Service. We invite you to explore careers at St. Regis. In joining St. Regis, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.

We are looking for an experienced and skilled Sushi Cook to join our kitchen team in Doha. The ideal candidate should have 2-3 years of hands-on experience preparing sushi and be confident with sushi rolling, slicing, rice preparation, and producing different types of sushi according to established recipes and standards.<br><br>This is a hands-on production role for someone who is comfortable working in a busy restaurant environment and can consistently deliver quality, speed, and presentation.<br><br>Key Responsibilities<br><br> Prepare different varieties of sushi, including maki rolls, and other sushi items Demonstrate good skills in rolling sushi neatly and consistently Properly slice sushi rolls and fish with accuracy and consistency Prepare and season sushi rice according to the required standards Prepare and organize sushi ingredients, fillings, sauces, and garnishes Follow standardized recipes, portion sizes, and presentation guidelines Maintain consistency in taste, quality, portion, and presentation Ensure proper handling, storage, and rotation of fresh fish and other ingredients Maintain excellent hygiene and food safety standards at all times Keep the sushi preparation area clean, organized, and ready for service Work efficiently during busy periods and maintain good speed without compromising quality Minimize food waste and follow proper stock-control procedures Work closely with the Head Chef and kitchen team to ensure smooth daily operations<br><br>Requirements<br><br> 2-3 years of practical experience as a Sushi Cook or similar position Strong hands-on experience with sushi rolling and slicing Ability to prepare different types of sushi consistently Good knife skills and understanding of sushi preparation techniques Knowledge of sushi rice preparation and basic Japanese/Asian ingredients Good understanding of food hygiene, food handling, and kitchen safety Valid Health & Safety / Food Safety Certificate Transferable Iqama / Qatar residency documentation Currently based in Doha, Qatar Available to join immediately Ability to work as part of a professional kitchen team Able to work under pressure in a fast-paced F&B environment<br><br>Preferred<br><br> Experience in Japanese, Asian, fusion, or high-volume restaurant operations Good knowledge of different sushi rolls and modern sushi presentation Ability to follow standardized recipes and maintain consistency<br><br>What We Offer<br><br> Immediate employment opportunity Competitive salary based on experience Professional and fast-paced F&B environment Opportunity to work with an established restaurant operation in Doha. Msheireb Mall<br><br>For immediate face to face interview /Cooking Test Send CV Via Whats App to +966580660665

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span><strong>About </strong></span><span><strong>Calo</strong></span><p><span><strong>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.</strong></span></p><br><br><p><span><strong>Role overview</strong></span></p><br><br><p><span><strong>To function as a Commis 2 for Calo Qatar's On-Demand QSR Kitchen. Support the kitchen team by executing daily preparation, cooking, and assembly tasks to meet Calo’s nutritional and speed standards. The successful candidate will play a critical role in maintaining high production efficiency and ensuring every order leaves the kitchen accurately prepared and on time.</strong></span></p><br><br><span><strong>Relationships and working expectations</strong></span><ul><li><p><span><strong>Works under the guidance of senior chefs and CDPs in the Section</strong></span></p><br><br></li><li><p><span><strong>Works closely with the Kitchen Management, Production Leads to support workflow efficiency and production consistency</strong></span></p><br><br></li><li><p><span><strong>Shift based work, based in high volume environments with mandatory personal protective equipment during all production operation times</strong></span></p><br><br></li></ul><span><strong>Main Responsibilities</strong></span><ul><li><p><span><strong>Assist the Commis 1 and senior chefs in the daily execution of kitchen operations, prep and service work</strong></span></p><br><br></li><li><p><span><strong>Execute cooking, assembly, and preparations with consistency and efficiency in a fast-paced environment</strong></span></p><br><br></li><li><p><span><strong>Follow daily production and service plans to ensure the timely delivery of prepared hot meals</strong></span></p><br><br></li><li><p><span><strong>Align with the fast-paced nature of QSR service while maintaining Calo's quality and nutritional guidelines</strong></span></p><br><br></li><li><p><span><strong>Ensure precise portioning to align with Calo’s calories and macronutrient guidelines</strong></span></p><br><br></li><li><p><span><strong>Minimize waste through effective practice of storage, labeling and rotation of ingredients along with smart yield optimization</strong></span></p><br><br></li><li><p><span><strong>Maintain routine due diligence checks adhering to HACCP standards along with sanitation and safety protocols</strong></span></p><br><br></li></ul><span><strong>Ideal Candidate</strong></span><span><strong>Qualifications</strong></span><ul><li><p><span><strong>Proven experience as a Commis 2 or Commis 3 in QSR or high volume restaurants (2 - 4 years minimum)</strong></span></p><br><br></li><li><p><span><strong>Proficient with basic health and safety ,Haccap standards (certification preferred)</strong></span></p><br><br></li></ul><span><strong>Knowledge and competency</strong></span><ul><li><p><span><strong>Understanding of basic preparations and cooking techniques</strong></span></p><br><br></li><li><p><span><strong>Ability to work in a fast paced, high volume production environment</strong></span></p><br><br></li><li><p><span><strong>Proficient with communication in English and working in a team</strong></span></p><br><br></li></ul><span><strong>Personality</strong></span><ul><li><p><span><strong>Passion for quality and continuous improvements</strong></span></p><br><br></li><li><p><span><strong>Able to be a team player for your peers and be the best version of yourself</strong></span></p><br><br></li><li><p><span><strong>Obsession with delivering a high level of customer satisfaction</strong></span></p><br><br></li></ul> <br><br> </div>

<strong>About Calo<br><br></strong><strong>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.<br><br></strong><strong>Role Overview<br><br></strong><strong>To function as a Commis 2 for Calo Qatar's On-Demand QSR Kitchen. Support the kitchen team by executing daily preparation, cooking, and assembly tasks to meet Calo’s nutritional and speed standards. The successful candidate will play a critical role in maintaining high production efficiency and ensuring every order leaves the kitchen accurately prepared and on time.<br><br></strong><strong><strong>Relationships and working expectations<br><br></strong></strong><ul><li>Works under the guidance of senior chefs and CDPs in the Section</li><li>Works closely with the Kitchen Management, Production Leads to support workflow efficiency and production consistency</li><li>Shift based work, based in high volume environments with mandatory personal protective equipment during all production operation times<br><br></li></ul><strong><strong>Main Responsibilities<br><br></strong></strong><ul><li>Assist the Commis 1 and senior chefs in the daily execution of kitchen operations, prep and service work</li><li>Execute cooking, assembly, and preparations with consistency and efficiency in a fast-paced environment</li><li>Follow daily production and service plans to ensure the timely delivery of prepared hot meals</li><li>Align with the fast-paced nature of QSR service while maintaining Calo's quality and nutritional guidelines</li><li>Ensure precise portioning to align with Calo’s calories and macronutrient guidelines</li><li>Minimize waste through effective practice of storage, labeling and rotation of ingredients along with smart yield optimization</li><li>Maintain routine due diligence checks adhering to HACCP standards along with sanitation and safety protocols<br><br></li></ul><strong><strong>Ideal Candidate<br><br></strong></strong><strong>Qualifications<br><br></strong><ul><li>Proven experience as a Commis 2 or Commis 3 in QSR or high volume restaurants (2 - 4 years minimum)</li><li>Proficient with basic health and safety ,Haccap standards (certification preferred)<br><br></li></ul><strong><strong>Knowledge and competency<br><br></strong></strong><ul><li>Understanding of basic preparations and cooking techniques</li><li>Ability to work in a fast paced, high volume production environment</li><li>Proficient with communication in English and working in a team<br><br></li></ul><strong><strong>Personality<br><br></strong></strong><ul><li>Passion for quality and continuous improvements</li><li>Able to be a team player for your peers and be the best version of yourself</li><li>Obsession with delivering a high level of customer satisfaction</li></ul>