demi chef de partie

housekeeping attendant

barista

restaurant supervisor

waitress

catering chef

Draieh Logistics

<p><b>Job Title:</b> Garde Manger Chef / Cold Kitchen Chef<br/><b>Location:</b> MESAIEED</p><p><b>Job Summary:</b><br/>Prepare, organize, and present cold dishes, salads, appetizers, charcuterie, sandwiches, and decorative platters for catering events. Ensure high-quality presentation, taste, and hygiene standards.</p><p><b>Key Responsibilities:</b></p><ul><li>Prepare and present cold dishes, salads, canap&eacute;s, and buffets.</li><li>Create decorative platters for events.</li><li>Maintain hygiene and follow food safety regulations (HACCP).</li><li>Assist with inventory and minimize food wastage.</li></ul><p><b>Requirements:</b></p><ul><li>Experience as Garde Manger or Cold Kitchen Chef (catering/banquet preferred).</li><li>Culinary diploma/degree preferred.</li><li>Creative, detail-oriented, and able to work under pressure.</li><li>Knowledge of cold sauces, terrines, charcuterie, and food presentation.</li></ul><p><b>Documents Required:</b></p><ul><li>Valid QID</li><li>NOC for sponsorship transfer</li><li>FHC</li></ul><p><b>Benefits:</b></p><ul><li>Accommodation and transportation provided</li><li>Overtime pay when required</li></ul><p>Job Type: Full-time</p><p>Pay: QAR3,000.00 per month</p><p>Application Question(s):</p><ul><li>WILL YOU ACCEPT ACCOMMODATION AND TRANSPORTAION PROVIDED BY COMPANY?</li><li>DO YOU HAVE NOC?</li><li>CAN YOU JOIN IMMEDIATELY? </li></ul><p>Experience:</p><ul><li>Cold Kitchen Chef: 3 years (Required)</li><li>HOTEL OR CATERING INDUSTRY: 2 years (Required)</li></ul>

SALAD 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.
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 <br/>
 Job Purpose:
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 <br/>
 We are looking for a skilled and passionate Sous Chef &ndash; Banquets &amp; Outside Catering to join our culinary team. This role will focus on delivering outstanding culinary experiences for banquets, private functions, and off-site catering events. You will work closely with the Head Chef to plan menus, oversee operations, and lead the team in creating memorable dining experiences for our guests both inside and outside The Ned Doha.
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 Responsibilities:
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   Support the Head Chef in menu planning, recipe development, and execution for banquets and outside catering events.
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   Lead day-to-day banquet and catering kitchen operations, ensuring efficiency and flawless execution.
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   Supervise, train, and inspire kitchen staff to deliver consistently high-quality food.
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   Ensure excellent taste, presentation, and freshness across large-scale and bespoke menus.
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   Manage inventory, ordering, and logistics for both in-house events and outside catering operations.
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   Uphold strict HACCP, food safety, and sanitation standards at all times.
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   Collaborate with Events, F&amp;B, and service teams to guarantee smooth service and guest satisfaction.
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   Adapt menus and logistics to diverse locations, ensuring high standards are maintained during outside catering services.
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  </li>
 </ul>
 Qualifications:
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 <ul>
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   Culinary degree or professional certification preferred.
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   In-depth understanding of banquet and catering operations, large-scale food preparation, and menu planning.
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   Strong knowledge of food costing, portion control, and quality assurance.
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   Familiarity with food safety regulations and off-site catering procedures.
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 </ul>
 Work Experience &amp; Knowledge:
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   Proven experience in a similar role within luxury hotels, resorts, or large-scale catering companies.
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   Hands-on expertise in banqueting and outside catering for high-profile clients and large gatherings.
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   Ability to manage logistics, transport, and setup for off-site events.
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   Experience working with multicultural teams and delivering diverse cuisines.
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   Strong knowledge of equipment, bulk production techniques, and catering trends.
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  </li>
 </ul>
 Competencies:
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   Strong leadership and management skills, with the ability to inspire and motivate a team.
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   Excellent communication and interpersonal skills.
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   Exceptional organizational abilities and attention to detail.
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   Adaptability and the ability to thrive in a fast-paced environment.
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   Problem-solving skills and the ability to make quick decisions under pressure.
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   Maintain cleanliness and organization of workstations, adhering to stringent sanitation standards and food safety regulations.
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   Collaborate effectively with team members to ensure smooth workflow during service.
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   Adhere to portion control guidelines and presentation specifications set by senior kitchen staff.
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   Assist in inventory management, stock rotation, and ordering supplies as required.
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   Uphold high standards of food quality, freshness, and taste.
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  </li>
 </ul>
 What&rsquo;s In It for you?
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 <ul>
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   One of the most iconic places to be and work.
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   Amazing learning and development program
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   Discounted rates at The Ned Doha
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   Fantastic career growth opportunities
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 </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.
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 Apply today and join us as a Sous Chef &ndash; Banquets &amp; Outside Catering!
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 #YESYESYES #MakeitHAPPEN #ShowyouCARE #LovewhatYOUDO #LoveTheNed
</div>


Sous Chef - Banquets & Outside Catering

Karami Companies Management

<p>To manage and oversee all hot kitchen operations, ensuring high-quality food preparation, consistency, and timely execution for &agrave; la carte, catering, and special events.</p><p><b>Key Responsibilities:</b></p><ul><li>Plan and supervise the preparation, cooking, and presentation of all hot food items.</li><li>Develop and update menus in line with customer demand, seasonality, and cost control.</li><li>Maintain quality, taste, and portion consistency across all dishes.</li><li>Train and supervise kitchen staff, ensuring professional standards are met.</li><li>Monitor hygiene, sanitation, and HACCP compliance in all hot kitchen operations.</li><li>Control stock, minimize wastage, and optimize ingredient usage.</li><li>Coordinate with catering teams to execute large-scale orders and functions.</li><li>Collaborate with the Production Manager on budgets, cost analysis, and operational planning.</li></ul><p>Job Types: Full-time, Permanent</p>

Head Chef (Hot Kitchen) - Canapes, Tea Sandwiches, Fatayer

Hundred Coffee

<p><b>Role Overview</b></p><p>As Head Chef, you will oversee all culinary operations, ensuring smooth execution across multiple brands and online delivery channels. You&rsquo;ll be responsible for recipe innovation, cost control, compliance with food safety standards, and team leadership in a fast-paced, tech-driven kitchen environment.</p><p>Key Responsibilities</p><p><b>Multi-Brand Culinary Leadership Minimum 3 years</b></p><ul><li>Manage and coordinate kitchen operations across multiple food concepts</li><li>Ensure consistent quality and presentation across all brands</li></ul><p><b>Online Order Management</b></p><ul><li>Streamline kitchen workflows for high-volume delivery platforms</li><li>Optimize prep, packaging, and dispatch for speed and accuracy</li></ul><p><b>Costing &amp; Reporting</b></p><ul><li>Develop and maintain accurate food costing reports</li><li>Monitor inventory, reduce waste, and manage supplier relationships</li></ul><p><b>Recipe Development &amp; Innovation</b></p><ul><li>Create and refine recipes that align with brand identity and market trends, within budget.</li><li>Introduce seasonal specials and menu enhancements</li></ul><p><b>Food Safety &amp; Compliance</b></p><ul><li>Enforce hygiene protocols and regulatory standards</li><li>Conduct regular audits and staff training on safety procedures</li></ul><p><b>Team Management</b></p><ul><li>Lead, train, and motivate kitchen staff</li><li>Foster a culture of accountability, creativity, and excellence</li></ul><p>Qualifications</p><p>&middot; Minimum 5 years of experience in a professional kitchen, preferably cloud or multi-brand</p><p>&middot; Deep knowledge of <b>GCC regional cuisine within preference to Kuwait &amp; Qatar.</b></p><p>&middot; Strong knowledge of food costing, inventory control, and kitchen analytics</p><p>&middot; Proven track record in recipe development and menu innovation</p><p>&middot; Familiarity with food safety regulations and compliance standards</p><p>&middot; Experience managing online food delivery operations</p><p>&middot; Leadership skills with a hands-on, proactive approach</p><p>Job Types: Full-time, Permanent</p><p>Experience:</p><ul><li>multi-brand culinary leadership: 3 years (Required)</li><li>professional kitchen, preferably cloud or multi-brand: 5 years (Required)</li><li>knowledge in GCC cuisine within preference to Kuwait &amp; Qatar: 5 years (Required)</li></ul><p>Language:</p><ul><li>English &amp; Arabic (Required)</li></ul><p>Location:</p><ul><li>Doha (Required)</li></ul>

HEAD CHEF -CLOUD KITCHEN OPERATIONS

MUMBAI DARBAR RESTAURANT

<p>We are looking for a highly skilled and passionate <b>Head Chef specializing in Indian cuisine</b> to lead our kitchen team. The ideal candidate will have deep knowledge of traditional and regional Indian dishes, including North Indian, South Indian, and/or contemporary fusion styles. You will be responsible for menu development, maintaining food quality, leading the kitchen staff, and ensuring compliance with hygiene and safety standards.</p><p><b>Key Responsibilities</b></p><ul><li>Lead and manage all kitchen operations for an authentic Indian culinary experience.</li><li>Design and regularly update menus that reflect seasonal availability and regional Indian flavors.</li><li>Prepare and supervise the cooking of a wide variety of Indian dishes including curries, tandoori, biryani, dosa, and street-food-inspired specialties.</li><li>Manage kitchen staff: training, scheduling, and performance oversight.</li><li>Ensure consistent food quality, taste, and presentation standards.</li><li>Oversee ordering, inventory, and stock control of spices, produce, and specialty ingredients.</li><li>Control food cost and minimize waste without compromising quality.</li><li>Ensure kitchen cleanliness, hygiene, and food safety compliance with all local health regulations.</li><li>Collaborate with management on pricing, menu planning, and event catering.</li><li>Stay updated with culinary trends in Indian cuisine and implement innovative techniques where appropriate.</li></ul><p><b>Qualifications</b></p><ul><li>Proven experience as a Head Chef or Senior Chef in an Indian restaurant or hospitality environment.</li><li>Expert knowledge of Indian spices, cooking techniques, and traditional recipes.</li><li>Culinary degree or formal training in Indian cuisine preferred.</li><li>Familiarity with tandoor operation, curries, breads, and Indian desserts.</li><li>Strong leadership, team management, and communication skills.</li><li>Experience managing kitchen costs, inventory, and supplier relationships.</li><li>Ability to work under pressure in a fast-paced environment.</li><li>Understanding of food hygiene and health &amp; safety regulations.</li></ul><p><b>Preferred Skills</b></p><ul><li>Experience with regional Indian cuisines (e.g., Punjabi, Hyderabadi, South Indian, Bengali, Rajasthani, Goan, etc.).</li><li>Ability to create modern or fusion interpretations of Indian dishes.</li><li>Experience in menu costing, budgeting, and kitchen software tools.</li><li>Creativity in food styling and presentation.</li></ul><p><b>Working Conditions</b></p><ul><li>Busy kitchen environment with peak periods during evenings and weekends.</li><li>Physically demanding role requiring standing for extended periods.</li><li>Must be flexible with schedule, including nights, weekends, and holidays.</li></ul><p>Job Type: Full-time</p><p>Pay: QAR3,000.00 - QAR5,000.00 per month</p>

Head Chef/Manager India Cuisine

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>Job Summary:</div><div>
Assist in any of the hotel's kitchens, contributing to the overall success of outlets, banquets, in accordance with the hotel's standards and financial goals. Be flexible to be assigned in different kitchens depending on where the need arises.</div><div></div><div><br>
Essential Duties and Responsibilities:</div><div></div><div><br>
Guest Satisfaction:</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>
Operations:</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 Chef de Cuisine 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/chef de cuisine.</li></ul></div><div></div><div><br>
Talent &amp; Culture:</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'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>
Standard Responsibilities:</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 &quot;brand ambassador&quot; and ensure brand integrity and clarity are always maintained.</li><li>
Model the company'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>
Confidentiality:</div><div><ul><li>
Whilst 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.</li></ul></div><div>
Health &amp; Safety:</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:</li><li><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>
Other:</div><div><ul><li>
The above description is not to be regarded as exhaustive. Other tasks and responsibilities of a broadly comparable nature may be added on a temporarily or permanent basis, as appropriate.</li><li>
As the hotel's level of business varies, there is a need for flexibility in attitude, approach and working hours.</li></ul></div>
</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>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.</div></div></div></div></div></div>

Junior Sous Chef - Levantine/Mediterranean

ELITE PROJECTS

<p><b>Location:</b> Qatar (Local Hire Only)</p><p><b>Job Summary:</b><br/>We are seeking a talented and experienced <b>Head Baker</b> to lead our bakery operations in Qatar. The ideal candidate will bring creativity, leadership, and a passion for artisan baking, while ensuring high-quality products and smooth daily operations.</p><p><b>Key Responsibilities:</b></p><ul><li>Oversee daily bakery operations, ensuring consistency and excellence in all baked goods.</li><li>Develop and innovate recipes for artisan breads, pastries, and desserts.</li><li>Train, mentor, and supervise bakery staff to maintain high performance standards.</li><li>Manage production schedules, inventory, and ordering of raw materials.</li><li>Ensure compliance with food safety, hygiene, and quality standards.</li><li>Collaborate with management on menu development and seasonal product offerings.</li><li>Monitor product presentation and customer satisfaction.</li></ul><p><b>Requirements:</b></p><ul><li>Minimum <b>5 years&rsquo; experience</b> in bakery and caf&eacute; operations.</li><li>Strong expertise in <b>artisan breads, pastries, and desserts</b>.</li><li>Proven experience in <b>managing and training bakery teams</b>.</li><li>Creativity and innovation in recipe and menu development.</li><li>Good knowledge of <b>food safety and hygiene standards</b>.</li><li><b>Must be currently based in Qatar</b> (local hire only).</li></ul><p>Job Type: Full-time</p><p>Pay: Up to QAR8,000.00 per month</p><p>Application Question(s):</p><ul><li>Can you describe your hands-on experience with artisan breads, pastries, and desserts? Which products are your specialities?</li><li>Have you previously managed or trained a bakery team? If yes, how many staff did you supervise, and what was your approach to maintaining quality and consistency?</li><li>Are you currently based in Qatar and available to join as a local hire without relocation support?</li></ul>

Head Chef (Cafe/Bakery)

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