breakfast chef

Al mukhtar bakery

<p>Al Mukhtar Bakery is Hiring for Breakfast Chef for Oman Branch✨</p><p>We are seeking an experienced and creative Breakfast Chef of our bakery branch in Oman.</p><p>Position: Breakfast Chef (for Oman) - 1 post</p><p>Salary: Based on experience + all provided</p><p>Monthly Off: 2 days</p><p>Location: Oman</p><p>Job Requirements:</p><p>Minimum 5+ years of experience as a Breakfast Chef</p><p>Strong knowledge of modern and international breakfast dishes</p><p>Hotel background is highly preferred</p><p>Ability to prepare high-quality breakfast items</p><p>Knowledge of food safety, hygiene, and kitchen SOPs</p><p>Ability to work in a fast-paced environment</p><p>Team-oriented, punctual, and professional attitude</p><p>Key Responsibilities:</p><p>Prepare and present modern breakfast dishes consistently</p><p>Ensure food quality, portion control, and presentation standards</p><p>Maintain cleanliness and hygiene in the kitchen</p><p>Coordinate with kitchen team for smooth breakfast operations</p><p>Follow company recipes and standards</p><p>How to Apply:</p><p>Send your CV to - hradmin@almukhtarbakery.com</p><p>(Please mention &ldquo;Breakfast Chef - Oman Branch&rdquo; in the email subject line)</p><p>If you&rsquo;re passionate about hospitality, have a warm personality, and bring F&amp;B experience in the Oman &amp; UAE, we&rsquo;d love to connect with you!</p><p>Job Type: Full-time</p><p>Pay: AED3,000.00 - AED4,000.00 per month</p>

Breakfast Chef for Oman branch

Antal

<p><b>Position Head Chef</b></p><p>One of our clients in the restaurant &amp; hospitality industry-a fast-growing, chef-driven caf&eacute; group is looking for an Head Chef to steer its next phase of expansion. Operating a portfolio of company-owned locations and a central production kitchen, the brand delivers elevated Mediterranean-Italian fare, signature desserts and specialty coffee to a rapidly growing guest base.</p><p><b>Location: Kuwait</b></p><p><b>Years of Experience: Minimum 3-5 years of experience in breakfast or hot kitchen operations.</b></p><p><b>Education: Diploma in Culinary Arts or relevant kitchen training.</b></p><p><b>Department: Kitchen Operations</b></p><p><b>Reports To: Executive Chef / Operations Manager</b></p><p><b>Supervises: Breakfast Cooks, Line Cooks, Prep Staff, Kitchen Assistants</b></p><p><b>Notice Period: Immediate joiners or a maximum one-month notice period.</b></p><p>Applicants are requested to apply with their updated resumes and then click the following link to update their details to speed up the process of recruitment.</p><p>https://www.arbetecareers.com/Candidate-Portal</p><p><b>Position Summary</b><br/>The Head Chef (Breakfast Concept) is responsible for leading and managing all breakfast-related kitchen operations . This role ensures consistent preparation of high-quality breakfast dishes, proper execution of recipes, and smooth coordination between production and service teams. The Head Chef plays a key role in menu execution, quality control, kitchen discipline, and operational efficiency for the breakfast concept.</p><p><b>Job Description</b></p><p>1. Breakfast Kitchen Operations Management</p><ul><li>Oversee daily breakfast production in all assigned branches.</li><li>Ensure all breakfast items are prepared according to recipe standards and presentation guidelines.</li><li>Maintain proper workflow, timely preparation, and smooth operation during peak hours.</li><li>Coordinate with branch teams to ensure adequate stock and readiness for service.</li></ul><p>2. Menu Execution &amp; Quality Standards</p><ul><li>Execute the breakfast menu developed by the Executive Chef.</li><li>Ensure consistency in taste, portion size, texture, and plating.</li><li>Conduct regular tasting and quality checks to guarantee product excellence.</li><li>Suggest improvements or new ideas related to the breakfast menu when needed.</li></ul><p>3. Food Preparation &amp; Production Control</p><ul><li>Manage preparation schedules to match demand forecasts accurately.</li><li>Ensure proper portion control, ingredient usage, and minimal wastage.</li><li>Monitor production output and adjust as required during busy periods.</li><li>Oversee mise-en-place setup for all breakfast dishes.</li></ul><p>4. Staff Management &amp; Training</p><ul><li>Supervise breakfast cooks, line cooks, and prep staff during operations.</li><li>Train staff on recipe execution, cooking techniques, and presentation standards.</li><li>Ensure staff follow proper kitchen procedures, hygiene, and safety rules.</li><li>Coordinate scheduling, manpower allocation, and shift assignments for breakfast teams.</li></ul><p>5. Hygiene, Safety &amp; Compliance</p><ul><li>Ensure strict compliance with food safety, hygiene, and sanitation rules.</li><li>Conduct daily checks to ensure workstations, equipment, and storage areas are clean and safe.</li><li>Monitor staff hygiene and adherence to safety procedures.</li><li>Coordinate with the Executive Chef for audits and compliance checks.</li></ul><p>6. Inventory &amp; Cost Control</p><ul><li>Monitor stock levels of breakfast ingredients and kitchen supplies.</li><li>Ensure accurate daily consumption reporting and minimal wastage.</li><li>Coordinate with the purchasing team for timely restocking of breakfast items.</li><li>Assist in controlling food costs through efficient usage and portioning.</li></ul><p>7. Equipment &amp; Maintenance Oversight</p><ul><li>Ensure breakfast-related equipment is functioning properly.</li><li>Report equipment issues immediately and coordinate repairs.</li><li>Maintain proper storage and care for all tools and kitchen appliances.</li></ul><p>8. Reporting &amp; Documentation</p><ul><li>Prepare daily production reports and wastage logs.</li><li>Maintain recipe files, portion guides, and breakfast preparation procedures.</li><li>Report operational issues, staff needs, and improvement plans to the Executive Chef.</li></ul><p><b>Qualifications</b></p><ul><li>Strong knowledge of breakfast menu items, cooking techniques, and production flow.</li><li>Ability to manage a fast-paced, high-volume breakfast environment.</li><li>Strong communication, organization, and leadership skills.</li></ul><p><b>Personal Competencies</b></p><ul><li>Strong Culinary Skills</li><li>Quality &amp; Consistency Focus</li><li>Team Leadership &amp; Training</li><li>Time Management</li><li>Creativity &amp; Attention to Detail</li><li>Problem Solving</li><li>Professional Conduct &amp; Discipline</li></ul><p><b>Note: We thank all applicants for their interest however, only those candidates who are shortlisted will be contacted</b>.</p><p>Job Type: Full-time</p><p>Pay: Up to ﷼10,000.00 per month</p>

Head Chef - café

Grill Avenue

<p><b>Position:</b> Chef de Partie (CDP) &ndash; Breakfast &amp; International Cuisine<br/><b>Location:</b> Dubai Marina<br/><b>Employment Type:</b> Full-time</p><p><b>Job Description:</b><br/>We are a new restaurant in the Marina and we are looking for an experienced <b>Chef de Partie</b> with a strong focus on <b>breakfast service</b> and <b>international cuisine</b> to join our kitchen team. The ideal candidate is organized, fast-paced, and passionate about delivering consistent, high-quality dishes.</p><p><b>Key Responsibilities:</b></p><ul><li>Handle breakfast service efficiently (eggs, benedict, brunch plates, hot line)</li><li>Prepare and execute international dishes with consistency</li><li>Manage your section independently during service</li><li>Ensure food quality, presentation, and portion control</li><li>Maintain hygiene, cleanliness, and food safety standards</li><li>Assist with prep, stock control, and minimizing wastage</li><li>Work closely with Head Chef and Sous Chef</li></ul><p><b>Requirements:</b></p><ul><li>Proven experience as a <b>CDP</b> or strong Demi CDP ready to step up</li><li>Solid experience in <b>breakfast &amp; brunch</b> operations</li><li>Knowledge of <b>international cuisine</b></li><li>Ability to work under pressure in a fast-paced kitchen</li><li>Team player with a positive attitude</li><li><b>Own visa is preferred</b></li></ul><p><b>What We Offer:</b></p><ul><li>Competitive salary (based on experience)</li><li>Supportive and professional kitchen environment</li><li>Opportunity to grow within the team</li></ul><p><b>How to Apply</b></p><p>Please submit your CV through Indeed.<br/>Only shortlisted candidates will be contacted.</p><p>Job Type: Full-time</p><p>Pay: AED3,500.00 - AED4,000.00 per month</p>

Chef de Partie

Karami Companies Management

<p>We are seeking an experienced <b>Executive Chef with a strong caf&eacute; background</b> to lead kitchen operations, menu development, and culinary standards for our caf&eacute; concept. The ideal candidate has hands-on experience in <b>modern caf&eacute; cuisine</b>, understands high-volume service, and balances <b>creativity with cost control and consistency</b>.</p><p>Key ResponsibilitiesCulinary Leadership &amp; Menu Development</p><ul><li>Develop and execute seasonal caf&eacute; menus (breakfast, brunch, light mains, desserts, and beverages collaboration).</li><li>Maintain consistent food quality, presentation, and portion control.</li><li>Innovate menu items aligned with caf&eacute; trends and customer preferences.</li><li>Ensure recipes and SOPs are documented and followed.</li></ul><p>Kitchen Operations</p><ul><li>Oversee daily kitchen operations, prep, and service flow.</li><li>Ensure compliance with food safety, hygiene, and HACCP standards.</li><li>Optimize kitchen layout and workflow for speed and efficiency.</li><li>Monitor equipment usage and maintenance.</li></ul><p>Team Management &amp; Training</p><ul><li>Recruit, train, and lead kitchen staff.</li><li>Schedule staffing based on business volume.</li><li>Conduct performance evaluations and continuous skill development.</li><li>Foster a positive, disciplined, and collaborative kitchen culture.</li></ul><p>Cost Control &amp; Procurement</p><ul><li>Manage food cost, waste control, and inventory levels.</li><li>Source high-quality ingredients within budget.</li><li>Collaborate with suppliers and negotiate pricing.</li><li>Analyze sales and adjust menus to improve margins.</li></ul><p>Collaboration &amp; Guest Experience</p><ul><li>Work closely with FOH and management to ensure seamless service.</li><li>Support brand identity and caf&eacute; positioning.</li><li>Respond to guest feedback and improve offerings accordingly.</li></ul><p>Qualifications &amp; Experience</p><ul><li>5+ years of progressive culinary experience, including <b>Executive Chef or Head Chef role</b>.</li><li>Strong background in <b>caf&eacute;, bistro, or casual dining concepts</b>.</li><li>Expertise in breakfast, brunch, pastries (basic), and modern caf&eacute; cuisine.</li><li>Proven experience in cost control and kitchen leadership.</li><li>Culinary degree or equivalent professional training preferred.</li></ul><p>Job Types: Full-time, Permanent</p><p>Application Question(s):</p><ul><li>Do you have valid QID?</li><li>Do you have background in cafe?</li><li>What is your notice period? Can you join immediately?</li></ul><p>Work Location: Remote</p>

Executive Chef - Cafe

Rosewood Hotel Group

<div><div><div><div><h3 class="jobSectionHeader"><b>General Information</b></h3></div><p><br>
</p></div><div><div><div><div>Country/Region
</div><div>Qatar
</div></div><div><div>Province/City
</div><div>Doha
</div></div><div><div>Hiring Entity
</div><div>Rosewood Doha
</div></div><div><div>Department
</div><div>Food &amp; Beverage - Culinary
</div></div><div><div>Job Type
</div><div>Full-time Permanent
</div></div></div></div></div><div><div><div><h3 class="jobSectionHeader"><b>Job Description</b></h3></div><p><br>
</p></div><div><div><div><div><div><b>Job Summary</b></div><div>
Assist in any of the hotel&rsquo;s kitchens, contributing to the overall success of outlets, banquets, in accordance with the hotel&rsquo;s standards and financial goals. Be flexible to be assigned in different kitchens depending on where the need arises.</div><div></div><div><b><br>
Essential Duties and Responsibilities</b></div><div></div><div><b><br>
Guest Satisfaction</b></div><div><ul><li>
Always provides a courteous and professional service.</li><li>
Manages all guest and associate complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily.</li><li>
Maintains positive guest and colleague interactions with good working relationships.</li></ul></div><div></div><div><b><br>
Operations</b></div><div><ul><li>
Organises and sets up the assigned section of the Food, Beverage and Kitchens as efficiently as possible to increase speed and maximise productivity.</li><li>
Ensures that all dishes from that section are prepared consistently and according to standard recipes.</li><li>
Assists the Sous Chef and Head Chef in ensuring that all culinary standards in that section comply with company and Hotel Policies and Standard Operating Procedures.</li><li>
Monitors food and operating costs and controls these by reducing waste.</li><li>
Trains the culinary associates in that section of kitchen in the skills necessary for them to perform their function.</li><li>
Works in any sections of kitchen including associate kitchen when necessary or as requested by the Sous Chef or Chef de Cuisine.</li><li>
Ensures the sanitation standards for kitchen are being met.</li><li>
Is familiar with all sections of the kitchen to facilitate the flexible use of associates.</li><li>
Ensures that operating and kitchen equipment is maintained to a good standard with minimum breakage.</li><li>
To ensure effective food storage, stock rotation and labelling and to report any food wastage/spoilage to a sous chef/head chef.</li></ul></div><div></div><div><b><br>
Talent &amp; Culture</b></div><div><ul><li>
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&rsquo;s grooming standards.</li><li>
Assists in the training of the associates ensuring that they have the necessary skills to perform their duties with the maximum efficiency.</li><li>
Supervises the associates within the department, ensuring that the correct standards and methods of service are maintained as stated in the Departmental Operations Manual.</li><li>
Develops the skills and effectiveness of all Kitchen associates through the appropriate training, coaching, and/or mentoring.</li><li>
Supports, demonstrating and reinforcing Rosewood Hotels &amp; Resorts&rsquo; Values and Culture Characteristics.</li><li>
Ensures that associates have a complete understanding of and adhere to associate rules and regulations.</li><li>
Ensures that associates follow all hotel, company and local rules, policies and regulations relating to fire and hazard safety, and security.</li></ul></div><div></div><div><b><br>
Standard Responsibilities</b></div><div><ul><li>
Comply and adhere to the Rosewood company policies.</li><li>
Take on other tasks in addition to the ones stated, in a reasonable framework.</li><li>
Be always a &ldquo;brand ambassador&rdquo; and ensure brand integrity and clarity are always maintained.</li><li>
Model the company&rsquo;s culture, vision, mission and core values at all times.</li><li>
Ensure new technology and equipment is embraced, improving productivity whilst taking work out of the system.</li></ul></div><div></div><div><b><br>
Confidentiality</b></div><div></div><div><br>
Whist working for the company there will be access to a wide variety of confidential information concerning the company, guests and associates. It is vital that all such information remains confidential and must not be disclosed to anyone outside the company, guests and associates, unless otherwise stated.</div><div></div><div><b><br>
Health &amp; Safety</b></div><div><ul><li>
Be aware of and comply with safe working practices as laid down under the Health and Safety Act as applicable to your place of work. This will include your awareness of any specific hazards at your workplace.</li><li>
The wearing of appropriate protective clothing provided by or recommended by the Company will be obligatory.</li><li>
Report any defects in the building, plant, or equipment according to hotel procedure.</li><li>
Ensure that any accidents to associates, guests or visitors are reported immediately in accordance with correct procedures.</li><li>
Attend Statutory Fire, Health &amp; Safety training and be fully conversant with and abide by all rules concerning Fire, Health &amp; Safety.</li><li>
Be fully conversant with:<ul><li>
Regulations</li><li>
Risk Assessments for your department</li><li>
Hotel Fire &amp; Bomb Procedures</li><li>
Food Safety Procedures</li></ul></li></ul></div><div></div><div><b><br>
Other</b></div><div></div><div><br>
The above description is not to be regarded as exhaustive. Other tasks and responsibilities of a broadly comparable nature may be added on a temporary or permanent basis, as appropriate.</div><div>
As the hotel&rsquo;s level of business varies considerably, there is a need for flexibility in attitude, approach and working hours.</div><p></p><p><b><br>
Requirements:</b></p><ul><li><p>
Strong technical control of the breakfast hot kitchen, ensuring consistency, quality, and efficient service</p></li><li><p>
Solid knowledge of Levantine and Mediterranean cuisine, including traditional and modern breakfast dishes</p></li><li><p>
Experience with &agrave; la carte and buffet breakfast service in a luxury hospitality environment</p></li><li><p>
High attention to detail in flavor balance, freshness, presentation, and portion control</p></li><li><p>
Excellent mise en place, organization, and time management skills, especially for early-morning operations</p></li><li><p>
Strong understanding of food safety, hygiene, and HACCP standards</p></li><li><p>
Ability to perform under pressure during peak breakfast hours while maintaining calmness and precision</p></li><li><p>
Strong teamwork and communication skills, working closely with service and kitchen teams</p></li><li><p>
Leadership skills to guide, train, and support Commis and Demi Chefs</p></li><li><p>
Alignment with Rosewood standards of quality, consistency, and guest experience</p></li></ul>
</div></div></div></div></div><div><div><div><h3 class="jobSectionHeader"><b>About Us</b></h3></div><p><br>
</p></div><div><div><div><div><p>Housed in two striking towers inspired by the coral reefs in the seas surrounding Qatar, Rosewood Doha and Rosewood Residences Doha will consist of an ultra-luxury hotel with 185 exquisite guestrooms and sumptuous suites, 173 serviced apartments for longer-term stays and 300 residences available for purchase. The hotel will be one of the city&rsquo;s most dynamic culinary destinations with a collection of eight innovative outlets, including a bistro, lobby lounge, coffee shop/deli, three specialty restaurants, cigar lounge and a lifestyle entertainment lounge. Featuring a 1,500-square-meter ballroom, the property will showcase multiple private event venues, anchored around sleek interiors and state-of-the-art technology, which will transform ordinary events into the extraordinary. The hotel will also introduce Sense, A Rosewood Spa, offering total discretion and relaxation, along with a fitness center featuring state-of-the-art training equipment. Rosewood's signature Manor Club executive lounge concept will soar to new heights in Qatar and offer Club Room and Suite guests curated services with added convenience and privacy. Rosewood Residences Doha will also introduce 300 for-sale residential apartments, catering to global citizens who crave a lifestyle of authenticity fused with modern luxury. The residences will be complete with bespoke amenities, facilities and services to create the world&rsquo;s pinnacle of private luxury living and contemporary style in Qatar.</p></div></div></div></div></div></div>

Chef de Partie - Levantine/Mediterranean Cuisine

SEM Ltd

<p>An excellent opportunity has arisen for a hands-on and passionate individual to join us in the capacity of Chef on a 9-month fixed term basis to provide maternity cover. The purpose of this role is to support the Chef Manager in managing the daily kitchen activities to provide an excellent level of service and standard within the Staff Restaurant. This role has the responsibility for preparing and cooking ingredients as well as providing an excellent level of customer service to SEM colleagues.</p> <p></p> <p>At SEM, we design and manufacture high performance electrical industrial motors. Established in 1914, we are justifiably proud of our heritage and history. People are at the centre of everything we do and we all share one common goal; to provide the best quality products on time to our customers.</p> <p></p> <p>A career with SEM can be hugely rewarding; we will provide you with as much support and guidance as you need, whilst giving you the autonomy to make the role your own. </p> <p></p> <p>Responsibilities include:</p> <ul> <li>Preparing, cooking and presenting high quality breakfast and lunch dishes in accordance with the published menu plan as set by the Chef Manager.</li> <li>Supporting the Chef Manager in the development of recipes and ideas.</li> <li>Acting as the responsible person in the absence of the Chef Manager, providing cover and support for junior staff members as well as creating meal plans, cooking dishes and managing the kitchen.</li> <li>Taking customer orders, serving meals and snacks and operating the till</li> <li>Ensuring the food preparation, storage and serving areas are clean and hygienic in line with industry requirements and completion of the relevant HACCP cleaning record documentation</li> <li>Supporting with the daily order of stock and replenishment of items</li> <li>Supporting with the washing of tableware and cleaning of food preparation equipment, floors and other kitchen tools and areas</li> <li>Completing relevant paperwork and documentation and filing in the appropriate locations</li> <li>Greeting and liaising with food service contractors as and when required; carrying out routine checks</li> <li>Maintaining an awareness of waste control and where required, disposing of waste</li> <li>Following recognised food hygiene standards by adhering to the Clean as you go procedure</li> </ul> <p></p> <p>Our perfect Chef would have:</p> <ul> <li>Experience in all aspects of cooking, baking and menu development and proven experience of working within a similar kitchen based environment</li> <li>Experience in the principles of Basic Food Hygiene and recognised catering regulations</li> <li>The ability to work to own initiative without close supervision; open to change, new ideas and processes</li> <li>A strong awareness of and full commitment to the adherence of health and safety </li> <li>Effective team working skills, has a positive, can-do and flexible attitude</li> <li>The ability to thrive under pressure in challenging situations</li> <li>A strong commitment towards customer service</li> <li>Excellent communication skills; both written and verbal</li> <li>Basic computer literacy with experience of MS Word, Excel and Outlook</li> <li>The ability to juggle multiple tasks with effective organisation skills</li> </ul> <p></p> <p>Qualifications</p> <p>Basic Food Hygiene Level 2 (essential). NVQ L2 in Hospitality or Catering (desirable)</p> <p></p> <p><strong>What SEM can offer you:</strong></p> <p>A competitive reward package </p> <p>Excellent learning and development opportunities</p> <p>25 days holiday per annum plus eight bank holidays</p> <p>Pension scheme</p> <p>Life Insurance</p> <p>Health and wellbeing initiatives</p> <p>Innovation incentives</p> <p>Free onsite parking</p> <p>Subsidised staff restaurant</p> <p>Social and seasonal incentives</p> <p></p> <p>The hours you would work</p> <p>Monday to Friday, 40 hours per week.</p>

Chef

THERME GROUP

<ul><li>Provide the highest and most efficient level of hospitality service to the customers.</li><li>Works in the designated station as set by Sous Chef and/or CDP.</li><li>Able to organize the assigned work area and efficiently put away orders.</li><li>Able to prepare food within recommended time frames to meet Guest expectations.</li><li>Able to operate kitchen equipment like braising pan, baking ovens, stoves, grills, microwaves and fryers.</li><li>Able to produce quality product in a timely and efficient manner for the guests or staff.</li><li>Responsible to maintain cleanliness, sanitation at the assigned work area.</li><li>Responsible for preparing and cooking all food items by the recipe and to specification.</li><li>Prepare ingredients for cooking, including portioning, chopping, and storing food.</li><li>Prepare all menu items by strictly following recipes and yield guide.</li><li>Cook food according to recipes, quality standards, presentation standards and food preparation checklist.</li><li>Prepares, seasons, and cooks a wide variety of meats, vegetables, soups, breakfast dishes and other food items.</li><li>Slices, grind and cooks meat and vegetables using a full range of cooking methods.</li><li>Wash and peel fresh fruits, vegetables and also able to weigh, measure and mix ingredients on correct proportions.</li><li>Have general knowledge of cooking temperatures, making soups &amp; sauces, preparing entrees, vegetable preparation and a la carte cooking.</li><li>Set-up the station with par stocks of menu items, and prepare the dishes designated for that station.</li><li>Checks supplies and prep lists and ensures all items are prepped in a timely fashion.</li><li>Replenishes service lines as needed and restocks and prepares the workstation for the next shift.</li><li>Ensures that all products are stored properly in the correct location at the appropriate levels at all times.</li><li>Communicate any assistance needed during busy periods and report any incidents to the Sous Chef to ensure optimum service to guests.</li><li>Check and ensure the correctness of the temperature of appliances and food.</li><li>Serve food in proper portions on to correct serving vessels and plates.</li><li>Wash and disinfect kitchen area, workstations, tables, tools, knives and other equipment.</li><li>Maintain correct portion size and quality of the food to the hotel's standards.</li><li>Minimize waste and maintain controls to attain forecasted food cost.</li><li>Review status of work and follow-up actions required with the Head Cook before leaving.</li><li>Assists in providing on the job training &amp; development of new cooks.</li><li>Assists other Team Members in the kitchen when needed or perform any other tasks assigned by the hotel management.</li></ul><p>Job Type: Full-time</p><p>Pay: AED3,000.00 per month</p><p>Application Question(s):</p><ul><li>If we hire you today, are you able to join tomorrow?</li><li>Are you willing to stay in a company provided accommodation?</li></ul><p>Experience:</p><ul><li>Commis Chef (Hot Section): 3 years (Required)</li></ul>

Commis Chef

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