barista

commis chef

director of food & beverage

head chef

shawarma chef

catering chef

The Ned & Ned's Club

<div>
 Located in the former Ministry of Interior building, The Ned Doha offers seven restaurants, 90 bedrooms, event venues, and Ned&rsquo;s Club, a private members&rsquo; club that gives access to spaces including a rooftop terrace, a health club with spa, gym and 30m outdoor pool.
 
 
 Job Purpose:
 
 
 The Chef de Partie &ndash; Banquets &amp; Outside Catering
 
 p
 
 lays a vital role in preparing, supervising, and presenting high-quality dishes for banquets, functions, and off-site catering events. This role requires consistency, creativity, and strong organizational skills, while ensuring high standards of food safety and hygiene at all times.
 
 
 Responsibilities:
 
 
 <ul>
 <li>
 Prepare, cook, and present dishes for banquets and outside catering in line with The Ned&rsquo;s luxury standards.
 </li>
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 Assist in the daily operations of banquet and catering kitchens, ensuring smooth execution of events.
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 Supervise and guide Demi Chefs and Commis Chefs in the team.
 </li>
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 Maintain quality, taste, and presentation across all large-scale menus.
 </li>
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 Collaborate with the Events and F&amp;B teams to ensure flawless service and guest satisfaction.
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 Monitor inventory, manage mise en place, and minimize waste while maintaining cost efficiency.
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 Ensure food safety, hygiene, and sanitation standards are met consistently.
 </li>
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 Support in menu planning and execution for both in-house functions and outside catering.
 
 
 </li>
 </ul>
 Qualifications &amp; Competencies:
 
 
 <ul>
 <li>
 Minimum 3&ndash;5 years of experience in a luxury hotel, resort, or catering environment.
 </li>
 <li>
 Strong technical skills in bulk cooking, buffet setups, plated service, and banquet operations.
 </li>
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 Culinary education or certification preferred.
 </li>
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 Knowledge of international cuisines and event-specific requirements.
 </li>
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 Excellent teamwork, leadership, and communication skills.
 </li>
 <li>
 Ability to work under pressure in fast-paced, high-volume environments.
 </li>
 <li>
 Flexibility to adapt to both in-house banquets and off-site catering setups.
 
 
 </li>
 </ul>
 What&rsquo;s In It for you?
 
 
 <ul>
 <li>
 One of the most iconic place to be and work
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 Amazing learning and development program
 </li>
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 Discounted rates at The Ned Doha
 </li>
 <li>
 Fantastic career growth opportunities
 
 
 </li>
 </ul>
 At The NED, we don't just celebrate our diversity, we challenge ourselves to do even better. The NED is committed to being the best place to work, and ensuring that we have a leading diversity, equity and inclusion programme is central to making that vision a reality.
 
 
 Apply today and join us as Chef de Partie!
 
 
 #YESYESYES #MakeitHAPPEN #ShowyouCARE #LovewhatYOUDO #LoveTheNed
</div>

Chef De Partie - Banquets & Outside Catering

Integrated Group

Hiring Now: Shawarma &amp;BBQ Chef &ndash; DohaWe&rsquo;re looking for an experienced Shawarma &amp; BBQ Chef to join our team!Requirements: Min. 3 years experience Valid QID + NOC required<ul><li>Prepare and cook shawarma, kebabs, and a variety of BBQ dishes.</li><li>Marinate meats (chicken, beef, lamb) using traditional and house recipes.</li><li>Operate grilling equipment, rotisserie machines, and BBQ stations efficiently.</li><li>Monitor cooking times and temperatures to ensure food quality and safety.</li><li>Slice shawarma meat properly and assemble wraps, platters, and sandwiches.</li><li>Maintain cleanliness and hygiene of the kitchen and work area.</li><li>Ensure proper storage of ingredients and stock rotation (FIFO method).</li><li>Assist in menu development and suggest new BBQ items when needed.</li><li>Follow health and safety regulations at all times.</li><li>Manage inventory and report shortages or wastage.</li></ul>Location: Doha Send CV to hr@igqatar.com or Whatsapp : 30285309Job Type: Full-timeExperience:<ul><li>Shawarma chef: 2 years (Preferred)</li></ul>Work Location: In person

Shawarma & BBQ Chef

Grams Restrand

Commis Chef &ndash; International &amp; Continental CuisineJob CriteriaQualifications<ul><li>High school diploma or equivalent; culinary certification is an advantage.</li><li>Minimum 1&ndash;2 years of experience as a Commis Chef or Kitchen Assistant in an international or continental cuisine restaurant.</li><li>Basic knowledge of international cooking methods, food preparation, and presentation.</li><li>Familiarity with a variety of cuisines, including European, American, Mediterranean, and other international dishes.</li><li>Knowledge of food safety, hygiene, and HACCP standards.</li><li>Ability to work efficiently in a fast-paced kitchen environment.</li><li>Physically fit and able to stand for long periods and lift kitchen supplies when required.</li><li>Good communication and teamwork skills.</li><li>Flexible to work shifts, weekends, and public holidays.</li></ul>Key Skills &amp; Competencies<ul><li>Basic cooking and food preparation skills.</li><li>Understanding of kitchen operations and food handling procedures.</li><li>Ability to follow recipes and instructions accurately.</li><li>Attention to detail and commitment to food quality.</li><li>Good organizational and time-management skills.</li><li>Ability to work under pressure while maintaining quality standards.</li><li>Positive attitude and willingness to learn from senior chefs.</li></ul>Responsibilities<ul><li>Assist chefs in preparing and cooking international and continental dishes according to restaurant standards.</li><li>Prepare ingredients, sauces, stocks, and garnishes as required.</li><li>Ensure food is prepared, portioned, and presented consistently.</li><li>Maintain cleanliness and organization of workstations, kitchen equipment, and storage areas.</li><li>Follow food safety, sanitation, and hygiene procedures at all times.</li><li>Assist with stock rotation, inventory control, and proper storage of food items (FIFO).</li><li>Support receiving and checking deliveries of kitchen supplies.</li><li>Minimize food wastage and ensure efficient use of ingredients.</li><li>Perform any other duties assigned by the Head Chef, Sous Chef, or Chef de Partie.</li></ul>Preferred Qualifications<ul><li>Experience in hotels, fine dining restaurants, casual dining, or high-volume international restaurants.</li><li>Basic knowledge of menu planning and food costing.</li><li>Experience with grills, sauces, pasta, salads, soups, and continental main courses.</li><li>Ability to work in a multicultural team environment.</li></ul>Pay: QAR2,000.00 - QAR2,500.00 per monthWork Location: In person

Commi Chef- experienced in International and Continental Cuisine

Hot n cool

Job Summary:Responsible for preparing, cooking, and presenting shawarma in a street food stall, restaurant, or food truck setting. Marinating meat, operating specialized shawarma grills, and assembling shawarma wraps, platters, and sandwiches according to company recipes and standards. Maintaining food quality, consistency, and customer satisfaction.Key Responsibilities 1. Prepare and marinate meat, such as chicken, beef, or lamb, for shawarma cooking, ensuring proper seasoning and flavor infusion.2. Slice or shred marinated meat and assemble it onto skewers or spits for cooking on the shawarma grill.3. Prepare additional ingredients, such as vegetables, sauces, and garnishes, for use in shawarma wraps, sandwiches, and platters.4. Operate shawarma grills safely and efficiently, monitoring cooking temperatures and adjusting settings as needed to ensure proper cooking of meat.5. Rotate meat skewers or spits on the grill or rotisserie, ensuring even cooking and optimal flavor development.6. Carve cooked meat from the skewers or spits using a sharp knife or shawarma slicer, maintaining portion control and presentation standards.7. Assemble shawarma wraps, sandwiches, and platters according to customer orders, incorporating desired ingredients and toppings.8. Grill or heat flatbread or pita bread for use as a base for shawarma wraps and sandwiches, ensuring proper texture and temperature.9. Plate shawarma dishes attractively, garnishing them with fresh herbs, or pickles, or other condiments as specified by the recipe.10. Inspect ingredients for freshness and quality, discarding any items that do not meet standards or appear to be spoiled or past their expiration date.11. Monitor cooking processes and food temperatures to ensure that shawarma meat is cooked to the appropriate level of doneness and is safe for consumption.12. Taste and evaluate finished shawarma dishes for flavor, seasoning, and overall quality, making adjustments as needed to achieve desired results.13. Clean and maintain shawarma grills, and other cooking equipment regularly, following sanitation and hygiene protocols.14. Ensure that work surfaces, utensils, and storage areas are kept clean, organized, and free of clutter.15. Dispose of food waste and packaging materials properly, adhering to waste management guidelines.16. At least quarterly meetings with each restaurant's with Head Chef to discuss menu and operations improvements.17. Sending weekly Rota&rsquo;s Schedule.18. Maintain records of attendance.19. Foster a climate of cooperation and respect between co-oworkers20. Performs other duties assigned.Qualification, Experience &amp; Knowledge- Culinary Degree.- 8 to 10 years&rsquo; as a Shawarma Chef.- Strong culinary skills, including knife handling, meat carving, and food presentation.- Excellent attention to detail and commitment to food quality and safety.- Team player with good communication and interpersonal skills.- Willingness to work flexible hours, including evenings, weekends, and holidays.- With valid Food Handling Certificate, NOC and QID.Job Type: Full-timeApplication Question(s):<ul><li>How many year experience as a Shawarma Chef?</li><li>Overall total work Experience</li><li>Do you have Valid Food Handling Certificate?</li><li>What is your Nationality?</li><li>You can join Immediately?</li></ul>Work Location: In person

SHAWARMA CHEF

Park Hyatt Doha

<div>
 
 
 Organization- Park Hyatt Doha
 
 
 
 
 
 
 
 Summary
 
 
 
 Park Hyatt Doha is looking for a culinary artisan to join our team as a Demi Chef de Partie &ndash; Commissary (Fruit &amp; Vegetables). Located in the cultural heart of Msheireb Downtown Doha, our kitchen is defined by precision, luxury, and the Hyatt philosophy of care. We are seeking a professional who views produce not just as ingredients, but as the foundation of a world-class dining experience.
 
 
 
 
 
 Key Responsibilities:
 
 <ul>
 <li>
 Supervise and execute the cleaning, peeling, and precision cutting (brunoise, julienne, etc.) of all produce according to specific outlet requirements.
 </li>
 <li>
 Inspect all incoming fruit and vegetable deliveries for ripeness, quality, and quantity, reporting any discrepancies to the Sous Chef.
 </li>
 <li>
 Implement strict portion control and creative waste-reduction strategies to maintain food cost efficiency.
 </li>
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 Ensure the commissary area operates under strict HACCP guidelines, maintaining pristine workstation cleanliness and proper storage temperatures.
 </li>
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 Manage the FIFO (First-In, First-Out) system meticulously to ensure zero spoilage.
 </li>
 </ul>
 
 
 
 
 
 Qualifications
 
 
 <ul>
 <li>
 A minimum of 2&ndash;3 years of experience in a high-volume professional kitchen, preferably within a 5-star luxury hotel or premium catering environment.
 </li>
 <li>
 Advanced knife skills and a deep understanding of various fruit and vegetable varieties, including seasonal and exotic produce.
 </li>
 <li>
 A Diploma or Degree in Culinary Arts or a related field is preferred.
 </li>
 <li>
 Valid Food Handlers Certificate and a strong understanding of HACCP/ISO 22000 standards.
 </li>
 <li>
 High attention to detail, the ability to work in a fast-paced environment, and a passion for culinary excellence.
 </li>
 </ul>
 
 
 
 
 If you&rsquo;re ready to take your career to new heights and be part of something truly special, we want to hear from you! Join us at Park Hyatt Doha &ndash; where luxury meets opportunity.
 
 
 
 
 
 Apply today and start your journey with us!
 
 
 ________________________________________
 
 
 
 Park Hyatt Doha is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees.
 
 
</div>

Demi Chef de Partie - Commissary (Fruits & Vegetables)

VOCO

<div>Your day to day<ul><li>Ensures all food is prepared fresh and is of the highest quality</li><li>Ensure the correct preparation and presentation of dishes in accordance with menu cards and produced on a consistent basis.</li><li>Strictly adheres to all recipes, methods and instructions from supervisor.</li><li>Consistently checks temperatures in foods and follows proper procedures in regards to chilling, re-heating, and holding food.</li><li>Checks outlet upon arrival to determine status of outstanding safety, or equipment issues</li><li>Checks outlet prior to leaving to ensure cleanliness, proper disposal/removal of food, and proper storing and labeling</li><li>Responsible for accuracy in daily inventories and requisitions.</li><li>Assist the Head Chef in controlling and analyzing on an on-going basis, the following:
</li><li>Quality levels of production and presentation, including employee cafeteria.</li><li>Guest Satisfaction.</li><li>Merchandising and promotions.</li><li>Operating, Payroll, Food costs according to budget.</li><li>Sanitation, Cleanliness and Hygiene.</li><li>Food photo sessions for all new menus &ndash; set standard.</li><li>Maintenance of recipe cards for all menu items.</li><li>Staff attendance, rosters</li><li>Assist in production, preparation and presentation of all food items to ensure highest quality at all times.</li><li>Supervise and control the kitchen to meet work requirements.</li><li>Assist Head Chef with inspections of physical of kitchen areas including cold rooms and equipment.</li><li>Assumes responsibilities of Head Chef in his absence.</li><li>Assist in the preparation and testing of outlet and promotional menus following the guidelines: Requirements, competition, trends, recipes, potential cost, availability.</li><li>Maintain and keep up to date training record.</li><li>Ensure team members are informed about new procedures, special events in the hotel, daily functions and food cost and to received feedback.</li><li>Ensure hygiene and sanitation, all precautions on Fire, Health and Safety are taken in the kitchen and that all employees are will trained in this aspect.</li><li>Display good time management techniques with proper planning and control.</li><li>Strives to continuously improve flow of production</li><li>Check regularly perishable food items received for quantity and quality standards.</li><li>Assist Head Chef in the planning &amp; ordering of food stock in accordance with the volume of business.</li><li>Perform related duties and special projects as assigned.</li></ul><div>
</div><div>FINANCIAL RETURN</div><ul><li>Assist the Head Chef in supervising the functioning of all Kitchen employees&rsquo; facilities and costs to ensure maximum Food &amp; Beverage departmental profit is achieved.</li><li>Controls and decreases waste by maintaining logs to submit daily/weekly</li><li>Observe and comply with the company&rsquo;s requisition and purchase order system</li></ul><div>
</div><div>RESPONSIBLE BUSINESS</div><ul><li>Comply with and ensure adherence to all of the hotel&rsquo;s policies and procedures</li><li>Comply with all occupational health and safety policies and procedures</li><li>Attend all scheduled meetings</li><li>Inform on a daily basis the Head Chef of all relevant information in operational matters including information, which does not require the Head Chef&rsquo;s action.</li><li>Liaise with F &amp; B Controls for food costing, ordering and supply.</li><li>Liaise with departmental heads for co-ordination of functions and activities.</li><li>Coordinate with kitchen stewarding for proper sanitation, maintenance of equipment, cleaning of cold stores, supply of service dishes, during service hours.</li><li>Maintain a good working relationship with all staff and colleagues throughout the hotel and sister properties.</li><li>Maintain in good working order all hotel property.</li><li>Maintain a positive and professional attitude at all times</li></ul><div>
</div><div>PEOPLE</div><ul><li>Assist scheduling of kitchen staff to ensure proper cover of shift as per business requirements.</li><li>Recommend increments, promotion and transfer of chefs to Head Chef and under his guidance conduct such functions as employee orientation, coaching and supervision, if necessary, to ensure appropriate productivity.</li><li>Assist Head Chef in conducting formal on-the-job training session for kitchen employees.</li><li>Utilize coaching skills and demonstrate the development of other team members.</li></ul><div>
</div><div>GENERAL</div><ul><li>Communicate effectively with all other departments</li><li>Attend meetings, training sessions and any other required meeting or training session.</li><li>Identify opportunities to innovate service delivery and product offering to meet and exceed client expectations.</li><li>Ensure safe work practices are adopted at all time and report any OHS concerns immediately to your direct manager or HR Manager.</li><li>Ensure consistency in quality of appearance and taste, and the best quality menus using the freshest ingredients.</li><li>Effectively participate in the organization of ordering, cost controlling and wastage of food.</li><li>Lead by example and ensure all procedures (HACCP, Health and Safety, and Food Safety Management) are maintained to the required standards to which training has been received, and are being followed by all kitchen members.</li><li>Manage and deliver the production needs of the kitchen to the required standards.</li><li>Manage time through effective planning of work, maintaining a high level of productivity.</li><li>Achieve customer satisfaction rating of above expectations.</li><li>Meet maximum creativity and understanding of food, by creating dishes and assisting with menu development.</li><li>Assigned projects are completed within designated timeframes</li><li>Reports, presentations and other administrative duties are consistently on a high standard; and free of errors and omissions.</li></ul><div>
</div><div>What we need from you</div><div>
PERSONAL CHARACTERISTICS</div><div>
Education</div><ul><li>Formal Hospitality Management qualifications in Culinary Institute&ndash; desirable</li><li>Completion and awarded Intermediate Food Hygiene Certification</li><li>Completion and awarded HACCP Certification</li></ul><div>
</div><div>Experience</div><ul><li>At least 5 years previous experience in a hotel or branded units</li><li>Minimum 2 years in similar capacity</li><li>Experience in a high cover International /Mediterranean cuisine</li><li>Knowledge in preparation of all Pastry and bakery products and all culinary operations.</li><li>Knowledge of volume production and ability to maintain the highest quality standards.</li><li>
</li></ul><div>Technical</div><ul><li>Competent Word, Excel, PowerPoint and software packages</li><li>Competent Oral and Written Communication Skills</li><li>Ability to follow standards recipes and convert quantities mathematically</li><li>Ability to taste all foods to assure correct preparation</li><li>Knowledge of stock control, rotas and budgetary controls</li><li></li></ul><div>
Personal Attributes</div><ul><li>&lsquo;Can do&rsquo; attitude and a high level of energy</li><li>Professionally groomed</li><li>Able to manage task simultaneously; and priorities</li><li>Flexible and aware of the pressure points within the kitchen environment and adapt to each situation with maturity and calmness.</li><li>Hands-on attitude, leads by example</li><li>Always goes the extra mile to ensure guests satisfaction.</li></ul><div>
</div><div></div>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.</div>

Jnr Sous Chef

Amazing production for entertainment event

Job SummaryThe Shawarma Chef is responsible for the preparation, marination, cooking, carving, and presentation of all shawarma products. The role ensures consistent quality, taste, portion control, food safety compliance, and efficient operation of the shawarma section while maintaining the restaurant's standards.Key ResponsibilitiesShawarma Preparation &amp; Production&middot; Prepare and marinate chicken, beef, and other shawarma products according to approved recipes.&middot; Assemble and load shawarma spits with proper layering and portioning techniques.&middot; Operate shawarma machines and cooking equipment safely and efficiently.&middot; Monitor cooking temperatures and ensure products are cooked to the required standards.&middot; Slice and serve shawarma meat while maintaining consistency in quality and presentation.&middot; Prepare shawarma sandwiches, platters, and related menu items as required.Section Management&middot; Take full responsibility for the shawarma section during assigned shifts.&middot; Ensure adequate preparation and stock availability before service.&middot; Monitor inventory levels for meats, marinades, breads, vegetables, sauces, and packaging materials.&middot; Coordinate with kitchen and service teams to ensure smooth operations.Quality Control&middot; Maintain consistency in taste, texture, appearance, and portion sizes.&middot; Ensure all products meet restaurant specifications and quality standards.&middot; Inspect ingredients daily to ensure freshness and quality.&middot; Minimize food waste through proper preparation and handling.Hygiene &amp; Food Safety&middot; Follow HACCP and food safety standards at all times.&middot; Ensure proper storage, labeling, and rotation of products (FIFO).&middot; Maintain cleanliness of shawarma machines, grills, knives, workstations, and surrounding areas.&middot; Comply with all health, hygiene, and safety regulations.Team Support&middot; Assist and guide Commis Chefs and kitchen helpers assigned to the section.&middot; Support the Sous Chef and Head Chef in daily operations.&middot; Work closely with other kitchen sections to maintain service efficiency.&middot; Participate in staff training and development programs.Requirements&middot; Minimum 2&ndash;4 years of experience as a Shawarma Chef or in a similar position.&middot; Strong knowledge of shawarma preparation, marination, stacking, roasting, and carving techniques.&middot; Experience with chicken and beef shawarma production.&middot; Good understanding of food safety and hygiene regulations.&middot; Ability to work under pressure in a fast-paced environment.&middot; Strong organizational and time management skills.Skills&middot; Shawarma preparation and cooking expertise.&middot; Meat handling and marination techniques.&middot; Knife and carving skills.&middot; Time management and multitasking.&middot; Attention to detail and consistency.&middot; Teamwork and communication.&middot; Food safety and hygiene awareness.Key Performance Indicators (KPIs)&middot; Quality and consistency of shawarma products.&middot; Portion control and food cost management.&middot; Service speed and efficiency.&middot; Compliance with hygiene and food safety standards.&middot; Waste reduction and inventory control.&middot; Section cleanliness and organization.Pay: QAR5,000.00 per monthWork Location: In person

Shawarma Chef

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