restaurant manager

demi chef de partie

director of banquets

food services supervisor

assistant chief steward

chef de cuisine

Marriott International

<div><b>Additional Information</b><br>
<b>Job Number</b>26013433<br>
<b>Job Category</b>Food and Beverage &amp; Culinary<br>
<b>Location</b>Al Messila a Luxury Collection Resort &amp; Spa Doha, Um Al Saneem Street, Doha, Qatar, Qatar<br>
<b>Schedule</b>Full Time<br>
<b>Located Remotely?</b>N<br>
<b>Position Type</b> Management<br>
<p></p><div><div><p><b>JOB SUMMARY</b></p><p><br>
</p><p>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.</p><p><br>
</p><p><b>CANDIDATE PROFILE</b></p><p><br>
</p><p><b>Education and Experience</b></p>
<ul><li>High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.</li></ul>
<p>OR</p>
<ul><li>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.</li></ul><p><br>
</p><p><b>CORE WORK ACTIVITIES</b></p><p><br>
</p><p><b>Ensuring Culinary Standards and Responsibilities are Met</b></p>
<ul><li>Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.</li></ul>
<ul><li>Reviews and adjust systems and procedures in the kitchen to ensure their effectiveness.</li></ul>
<ul><li>Develops, designs, or creates new menus and recipes based on standards or artistic contributions.</li></ul>
<ul><li>Demonstrates knowledge of high quality food products, presentations and flavor.</li></ul>
<ul><li>Ensures compliance with food handling and sanitation standards.</li></ul>
<ul><li>Ensures compliance with all applicable laws and regulations.</li></ul>
<ul><li>Follows proper handling and right temperature of all food products.</li></ul>
<ul><li>Knows and implements brand&rsquo;s Safety Standards.</li></ul>
<ul><li>Supervises kitchen shift operations and ensures compliance with all Food &amp; Beverage policies, standards and procedures.</li></ul>
<ul><li>Maintains purchasing, receiving and food storage standards.</li></ul>
<ul><li>Operates and maintains all department equipment and reports malfunctions.</li></ul>
<ul><li>Supports procedures for food &amp; beverage portion and waste controls.</li></ul>
<ul><li>Develop and implement environmentally friendly processes and procedures for food preparation, energy use and waste management in the restaurant.</li></ul>
<ul><li>Checks the quality of raw and cooked food products to ensure that standards are met.</li></ul>
<ul><li>Assists in determining how food should be presented and creates decorative food displays.</li></ul><p><br>
</p><p><b>Leading Culinary Team</b></p>
<ul><li>Supervises and coordinates activities of cooks and workers engaged in food preparation.</li></ul>
<ul><li>Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.</li></ul>
<ul><li>Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.</li></ul>
<ul><li>Encourages and builds mutual trust, respect, and cooperation among team members.</li></ul>
<ul><li>Serves as a role model to demonstrate appropriate behaviors.</li></ul>
<ul><li>Ensures and maintains the productivity level of employees.</li></ul>
<ul><li>Ensures that menu items are prepared and presented according to use record standards.</li></ul>
<ul><li>Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.</li></ul>
<ul><li>Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.</li></ul>
<ul><li>Leads shifts while personally preparing food items and executing requests based on required specifications.</li></ul><p><br>
</p><p><b>Maintaining Culinary Goals</b></p>
<ul><li>Achieves and exceeds goals including performance goals, budget goals, team goals, etc.</li></ul>
<ul><li>Develops specific goals and plans to prioritize, organize, and accomplish your work.</li></ul>
<ul><li>Comprehends budgets, operating statements and payroll progress reports as needed to assist in the financial management of department.</li></ul>
<ul><li>Schedules employees to business demands and tracks employee time and attendance.</li></ul>
<ul><li>Understands the impact of departments operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.</li></ul>
<ul><li>Orders employee uniforms according to budget and ensures uniforms are properly inventoried and maintained.</li></ul>
<ul><li>Reviews staffing levels to ensure that guest service, operational and financial objectives are met.</li></ul><p><br>
</p><p><b>Ensuring Exceptional Customer Service</b></p>
<ul><li>Provides services that are above and beyond for customer satisfaction and retention.</li></ul>
<ul><li>Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.</li></ul>
<ul><li>Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.</li></ul>
<ul><li>Sets a positive example for guest relations.</li></ul>
<ul><li>Handles guest problems and complaints.</li></ul>
<ul><li>Strives to improve service performance.</li></ul>
<ul><li>Helps employees receive on-going training to understand guest expectations.</li></ul><p><br>
</p><p><b>Managing and Conducting Human Resource Activities</b></p>
<ul><li>Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.</li></ul>
<ul><li>Identifies the educational needs of others, developing formal educational or training programs or classes, and teaching or instructing others.</li></ul>
<ul><li>Assists as needed in the interviewing and hiring of employee team members with appropriate skills.</li></ul>
<ul><li>Participates in the employee performance appraisal process, providing feedback as needed.</li></ul>
<ul><li>Solicits employee feedback, utilizes an &quot;open door&quot; policy and reviews employee satisfaction results to identify and address employee problems or concerns.</li></ul>
<ul><li>Participates in training the Restaurant and Catering staff on menu items including ingredients, preparation methods and unique tastes.</li></ul><p><br>
</p><p><b>Additional Responsibilities</b></p>
<ul><li>Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.</li></ul>
<ul><li>Analyzes information and evaluating results to choose the best solution and solve problems.</li></ul>
<ul><li>Attends and participates in all pertinent meetings.</li></ul></div><p></p><div><br>
</div><p><i>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.</i></p><p></p><p>
The Luxury Collection Hotels &amp; Resorts, with over 120 properties in more than 35 countries, offers the promise of authentic experiences that evoke lasting, treasured memories. Our more than 100 years of experience, beginning in 1906 under the Italian CIGA brand &ndash; a collection of Europe's most celebrated and iconic properties &ndash; serves as a solid foundation as we continuously evolve to exceed the desires of the luxury traveler.<br>
</p><div>
<br>
From legendary palaces and remote retreats to timeless modern classics, each luxury hotel and resort is a unique and cherished expression of its locale &ndash; a portal to the destination&rsquo;s cultural charms and treasures. If you are someone with an appreciation for evocative storytelling, a keen interest and passion for this destination's heritage, and a desire to deliver genuine, personalized, and anticipatory hospitality, then we invite you on our journey. In joining The Luxury Collection, you join a portfolio of brands with Marriott International. <b>Be</b> where you can do your best work, <b>begin</b> your purpose, <b>belong</b> to an amazing global team, and <b>become</b> the best version of you.</div></div></div><p></p>

Chef De Cuisine

<div><b>Additional Information</b><br>
<b>Job Number</b>26012727<br>
<b>Job Category</b>Food and Beverage &amp; Culinary<br>
<b>Location</b>W Doha, West Bay, Zone 61, Doha, Qatar, Qatar<br>
<b>Schedule</b>Full Time<br>
<b>Located Remotely?</b>N<br>
<b>Position Type</b> Management<br>
<p></p><div><div><p><b>JOB SUMMARY</b></p><p><br>
</p><p>Accountable for the quality, consistency and production of the restaurant kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Coordinates menus, purchasing, staffing and food preparation for the property's restaurant. 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.</p><p><br>
</p><p><b>CANDIDATE PROFILE</b></p><p><br>
</p><p><b>Education and Experience</b></p>
<ul><li>High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.</li></ul>
<p>OR</p>
<ul><li>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.</li></ul><p><br>
</p><p><b>CORE WORK ACTIVITIES</b></p><p><br>
</p><p><b>Ensuring Culinary Standards and Responsibilities are Met for Restaurant</b></p>
<ul><li>Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for restaurant.</li></ul>
<ul><li>Supervises restaurant kitchen shift operations and ensures compliance with all Food &amp; Beverage policies, standards and procedures.</li></ul>
<ul><li>Maintains food preparation handling and correct storage standards.</li></ul>
<ul><li>Recognizes superior quality products, presentations and flavor.</li></ul>
<ul><li>Plans and manages food quantities and plating requirements for the restaurant.</li></ul>
<ul><li>Communications production needs to key personnel.</li></ul>
<ul><li>Assists in developing daily and seasonal menu items for the restaurant.</li></ul>
<ul><li>Ensures compliance with all applicable laws and regulations regulations.</li></ul>
<ul><li>Follows proper handling and right temperature of all food products.</li></ul>
<ul><li>Estimates daily restaurant production needs.</li></ul>
<ul><li>Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.</li></ul>
<ul><li>Checks the quality of raw and cooked food products to ensure that standards are met.</li></ul>
<ul><li>Determines how food should be presented and creates decorative food displays.</li></ul><p><br>
</p><p><b>Leading Kitchen Team</b></p>
<ul><li>Supervises and coordinates activities of cooks and workers engaged in food preparation.</li></ul>
<ul><li>Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.</li></ul>
<ul><li>Leads shift teams while personally preparing food items and executing requests based on required specifications.</li></ul>
<ul><li>Supervises and manages restaurant kitchen employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees' absence.</li></ul>
<ul><li>Encourages and builds mutual trust, respect, and cooperation among team members.</li></ul>
<ul><li>Serving as a role model to demonstrate appropriate behaviors.</li></ul>
<ul><li>Ensuring and maintaining the productivity level of employees.</li></ul>
<ul><li>Ensures employees are cross-trained to support successful daily operations.</li></ul>
<ul><li>Ensures employees understand expectations and parameters.</li></ul>
<ul><li>Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.</li></ul><p><br>
</p><p><b>Establishing and Maintaining Restaurant Kitchen Goals</b></p>
<ul><li>Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc.</li></ul>
<ul><li>Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work.</li></ul>
<ul><li>Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.</li></ul>
<ul><li>Effectively investigates, reports and follows-up on employee accidents.</li></ul>
<ul><li>Knows and implements company safety standards.</li></ul><p><br>
</p><p><b>Ensuring Exceptional Customer Service</b></p>
<ul><li>Provides services that are above and beyond for customer satisfaction and retention.</li></ul>
<ul><li>Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.</li></ul>
<ul><li>Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.</li></ul>
<ul><li>Sets a positive example for guest relations.</li></ul>
<ul><li>Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.</li></ul>
<ul><li>Empowers employees to provide excellent customer service.</li></ul>
<ul><li>Handles guest problems and complaints.</li></ul>
<ul><li>Interacts with guests to obtain feedback on product quality and service levels.</li></ul><p><br>
</p><p><b>Managing and Conducting Human Resource Activities</b></p>
<ul><li>Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.</li></ul>
<ul><li>Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes.</li></ul>
<ul><li>Manages employee progressive discipline procedures.</li></ul>
<ul><li>Participates in the employee performance appraisal process, providing feedback as needed.</li></ul>
<ul><li>Uses all available on the job training tools for employees.</li></ul>
<ul><li>Assists as needed in the interviewing and hiring of employee team members with appropriate skills.</li></ul><p><br>
</p><p><b>Additional Responsibilities</b></p>
<ul><li>Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.</li></ul>
<ul><li>Analyzes information and evaluating results to choose the best solution and solve problems.</li></ul>
<ul><li>Attends and participates in all pertinent meetings.</li></ul></div><p></p><div><br>
</div><p><i>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.</i></p><p></p><p>
W Hotels&rsquo; mission is to Ignite Curiosity, Expand Worlds. We are a place to experience life. We&rsquo;re here to open doors and open minds. We are constantly inspired by new faces and new experiences. A tuned-in, up-for-anything spirit is at our core and has made us renowned for reinventing the norms of luxury around the globe. Whatever/Whenever is our culture and service philosophy that brings our guests&rsquo; passions to life. If you are original, innovative, and always looking towards the future of what&rsquo;s possible, welcome to W Hotels. In joining W Hotels, you join a portfolio of brands with Marriott International. <b>Be</b> where you can do your best work, <b>begin</b> your purpose, <b>belong</b> to an amazing global team, and <b>become</b> the best version of you.</p></div></div>

Chef de Cuisine - Italian Restaurant

Nadi Talent Group

<p><b>Key Responsibilities</b></p><ul><li>Assist the Head Chef in daily kitchen operations and ensure smooth service during peak hours.</li><li>Take charge of the kitchen in the absence of the Head Chef and ensure standards are maintained.</li><li>Support menu development, recipe testing, costing, and seasonal updates.</li><li>Monitor food preparation to ensure portion control and minimize waste.</li><li>Conduct regular quality checks on ingredients, prep, and finished dishes.</li><li>Enforce HACCP procedures and ensure compliance with health and safety regulations.</li><li>Coordinate with FOH team to ensure efficient service flow and guest satisfaction.</li><li>Handle supplier communication and verify deliveries for quality and accuracy.</li><li>Support recruitment, onboarding, and performance evaluations of kitchen staff.</li><li>Manage staff productivity, discipline, and conflict resolution within the kitchen.</li><li>Ensure proper storage, labeling, and FIFO practices are followed at all times.</li><li>Assist with budget tracking, food cost analysis, and implementing cost-saving initiatives.</li><li>Maintain emergency readiness, including safety drills and incident reporting.</li><li>Drive continuous improvement, team motivation, and a positive kitchen culture.</li></ul><p><b>Experience Required</b><br/><b>Minimum:</b> 7 Years in the same field</p><ul><li>Italian and Continental cuisine experience required</li></ul><p>Job Type: Full-time</p><p>Job Type: Full-time</p><p>Pay: QAR10,000.00 - QAR12,000.00 per month</p>

Italian Sous Chef

Anantara

<div><b>Company Description</b><p><br>
A luxury hospitality brand for modern travelers, Anantara connects guests to genuine places, people and stories through personal experiences and providing heartfelt hospitality in the world&rsquo;s most exciting destinations. From pristine islands and tropical beaches to cosmopolitan cities, tranquil deserts and lush jungles, Anantara welcomes guests for journeys rich in discovery.</p><p>
Banana Island Resort Doha by Anantara is a crescent of golden beach and over water villas just off the coast of downtown Doha. Accessible by private catamaran, escape for family adventures, ocean thrills or serene spa bliss.</p><p>
Enjoy an alcohol-free atmosphere with the little ones as you surf, dive, golf, bowl or cinema. Race across lagoon waters with a host of motorized water sports. Unwind in the Middle East&rsquo;s only wellness center in a resort setting, spread across lush botanical gardens.</p><b><br>
Job Description</b><p><br>
As Demi Chef you will help the Executive Chef to prepare appetizers, as well as meat and vegetables for entrees. You further will help with the proper presentation of food, and ensure that that each customer is served the highest quality food in a timely manner. As Demi Chef you will participate in selecting and training new members of the kitchen team. They must follow and enforce health and safety standards in the kitchen. They should possess a high level of cleanliness, both in the kitchen and in personal hygiene. You should be familiar with working efficiently and quickly under pressure.</p><b><br>
Qualifications</b><ul><li><br>
Bachelor&rsquo;s Degree or any culinary degree</li><li>Must have worked at least one year as Demi Chef in Hotels and Restaurants</li><li>Excellent leadership and interpersonal skills</li><li>Strongly committed to teamwork and customer service</li><li>Eye for detail to achieve operation excellence</li></ul></div>

Demi Chef de Partie

Gastronomy 

<ul><li>Ensure that all preparation, production, dishes, and specialized menu items are prepared on time and to the standard required by the Head Chef.</li><li>Maintain consistent flavor and presentation in conjunction with the menu concept.</li><li>Enhance the reputation of the outlet under the guidance of the Head Chef.</li><li>Maintain a daily kitchen shift that will ensure all areas of responsibility are covered, including a consistently clean and orderly workplace</li><li>Ensure that all aspects of food handling, preparation, service, and storage of all ingredients are to the relevant legislation. Including correct labeling for cooked foods, temperature control of raw and cooked ingredients, correct storage of trolley items, and handling of prepared foods before the service periods.</li><li>Ensure that all produce, dry goods, and other ingredients issued by stores or suppliers are received to the required standard.</li><li>Seek clarity on any food items that do not meet the minimum standards as laid down by senior chefs.</li><li>Ensure that all equipment is fully operational and effective for use in the production of food items, reporting any malfunctions to the maintenance department. This includes all areas of your work area: floors, walls, air conditioning, electrical, water, and operating machinery and equipment</li><li>Make the guests&rsquo; dining experience a memorable one by participating in restaurant and food service activities as required and fulfilling guest requests to the best of your ability</li><li>To ensure that all Food Safety standards are followed to the fullest.</li><li>To assist with any other duties as required by the line manager or another member of the management team.</li><li>Assist the team when and where needed.</li><li>Daily maintenance and cleaning of stations, equipment, and kitchen areas as assigned by the management.</li></ul><p>Job Type: Full-time</p>

Hot n cool

<p><b>Job Summary</b></p><p>Responsible for all culinary activities within the company, ensuring the highest standards of food quality, presentation, and innovation. This demands exceptional leadership, creativity, and organizational skills to effectively manage the kitchen team and deliver an outstanding dining experience to guests.</p><p><b>Key Responsibilities</b></p><p>1. Responsible for the day to day running of the kitchen as directed by the General Manager, or / Food and Beverage Director.</p><p>2. Responsible for the implementing of all company Standard Operating Procedure (SOP).</p><p>3. Directly responsible for managing and systemizing all food production; Oversee inventory and purchasing of products.</p><p>4. Oversees all aspect of kitchen operations, including food preparations, cooking, and plating.</p><p>5. Developing new dishes and overhauling menus to attract more clientele.</p><p>6. Approving dishes before adding them to the menu.</p><p>7. Managing kitchen production efficiently for ensuring smooth operations, and delivering high-quality dishes to customers.</p><p>8. Menu engineer analyzes a restaurant's menu strategically and optimizes it to maximize profitability.</p><p>9. Demonstrate the effective handling of guest queries or complaints and deal with them accordingly in conjunction with the General Manager or Food and Beverage Director, which will include logging as part of the process for continual improvement.</p><p>10. Provide support and training to all sections of the kitchen, with menu knowledge, job role expectations and future development of each chef.</p><p>11. Visiting all outlet restaurants ensuring consistency in operations, quality standards, and guest experience across multiple locations.</p><p>12. Comply with municipality standards / Ministry requirement in terms of cleanliness, organization, and food safety.</p><p>13. Setting appropriate PAR (Periodic Automatic Replacement) levels in all outlets determines the optimum amount of inventory stock needed on hand after each order delivery.</p><p>14. Monitor inventory levels and place orders in a timely manner to ensure smooth kitchen operations.</p><p>15. Any policies and procedures developed within the organization should be observed and followed.</p><p>16. Helps with financial planning and budgeting.</p><p>17. Estimate staff&rsquo;s workload and compensations.</p><p>18. Ensure that the staff follow the rules set by the ARRM and/or by law regarding hygiene, stock rotation, dating, storage, temperature control of refrigerators, pest control, reporting of faulty equipment, reporting of notifiable diseases, reporting of absenteeism be it due to sickness or otherwise.</p><p>19. At least quarterly meetings with each restaurant's with Head Chef to discuss menu and operations improvements.</p><p>20. Sending weekly Rota&rsquo;s Schedule.</p><p>21. Maintain records of attendance.</p><p>22. Foster a climate of cooperation and respect between co-oworker</p><p>23. Performs other duties assigned.</p><p><b>Qualification, Experience &amp; Knowledge</b></p><ul><li>Culinary Degree.</li><li>15 years proven experience as an Executive Chef or similar role in a high-volume restaurant or hospitality.</li><li>Proficiency in menu planning, recipe, and culinary techniques.</li><li>Strong leadership abilities with the capacity to inspire and mentor the kitchen staff.</li><li>Excellent communication, organizational, and problem-solving skills.</li><li>Knowledge of food safety standards kitchen equipment, sanitation, and hygiene practices.</li><li>Proficiency in inventory management and financial analysis.</li><li>Experience with cost and labor management.</li><li>Understanding of useful computer programs (MS Office, restaurant management software, POS).</li><li>Willingness to work flexible hours, including evenings, weekends, and holidays.</li></ul><p>Job Types: Full-time, Permanent</p><p>Application Question(s):</p><ul><li>How many years you've been working in F&amp;B Industry?</li><li>How many years of experience as an Executive Chef?</li><li>What is your Nationality?</li><li>How much is your Expected Salary?</li><li>You can join Immediately?</li></ul><p>Work Location: In person</p>

EXECUTIVE CHEF

Four Seasons

<div><p><b>About Four Seasons:
</b></p><p>Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.
<br>
<br>
At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.
</p><p></p><p><b>About the location:
</b></p>seaside retreat in the heart of Qatar&rsquo;s capital; experience the completely new Four Seasons Hotel Doha, reimagined with modern grandeur and sparkling with sunlight and sea views. From the elegant lobby to energetic restaurants and lounges, our beachfront urban retreat has been transformed into a vibrant hotspot, while remaining true to our Qatari roots. This stunning urban beachfront retreat opened in April 2005 in the heart of the business district, and has 237 rooms and 20 unbranded townhouses villas, a large Food and Beverage operation with 10 stunning venues including the world&rsquo;s largest Nobu restaurant, significant banquets/outside catering, five pools and a private beach, fitness center, and a spa and wellness center offering guests expansive hydrotherapy facilities including an ice room, colour therapy room, steam room and hydrotherapy pool. The hotel completed a beautiful renovation in 2019 and re-opened in March 2020.
<p></p><div><div><p>Our Team:<br>
</p></div><p></p><div><p>Our team is our greatest asset and the key to our success. We demonstrate our beliefs in the way we treat each other and by the example we set for one another. In all our interactions with our guests, customers, business associates and colleagues, we seek to deal with others, as we would have them deal with us. Our team is built on mutual respect, collaboration, excellent service and passion.<br>
</p></div><p></p><div><p>Who We Look For:<br>
</p></div><p></p><div><p>We look for employees who share the Golden Rule; people who, by nature, believe in treating others as we would have them treat us. We look for individuals who share a passion for excellence and who infuse that enthusiasm into everything they do.<br>
</p></div><p></p><div><p>Job Description :
</p></div><div><ul><li><p>To prepare and execute food according to standard procedures, recipe cards, photographs and chef&rsquo;s instructions.
</p></li></ul></div><div><ul><li><p>To establish standard recipes and ensure corporate compliance with them.
</p></li></ul></div><div><ul><li><p>Constantly inspect taste, temperature and visual appeal, make sure that all dishes are uniform and that established portion sizes are adhered to.
</p></li></ul></div><div><ul><li><p>To have a strong knowledge of cuisine to carry out the duties and responsibilities for the position in an efficient and productive manner.
</p></li></ul></div><div><ul><li><p>To be able to supervise employee s and manage a shift .
</p></li></ul></div><div><ul><li><p>To ensure proper sanitation procedures are followed and the kitchen meets Four Seasons&rsquo; hygiene standards.
</p></li></ul></div></div><div><div><ul><li><p>To have a full understanding of Four Seasons Food Standards.
</p></li></ul></div><div><ul><li><p>Ensure all equipment and workstations are in optimal condition, performing regular inspections.
</p></li></ul></div><div><ul><li><p>To ensure an adequate supply of all products are prepared in a timely manner .
</p></li></ul></div><div><ul><li><p>To do requisition of all items needed for the following day from the food storeroom, non-food storeroom and stewarding department.
</p></li></ul></div><div><ul><li><p>To prepare and deliver creative and enticing room amenities ensuring a luxurious experience for guests.<br>
</p></li></ul></div><p></p><div><p>Preferred Qualifications and Skills :
</p></div><div><ul><li><p>Degree holder in the culinary arts
</p></li></ul></div><div><ul><li><p>2-4 year s of experience Supervisory or Management experience.
</p></li></ul></div><div><ul><li><p>Strong organizational skills
</p></li></ul></div><div><ul><li><p>Strong analytical, problem-solving and project management skills
</p></li></ul></div><div><ul><li><p>Excellent communication skills<br>
</p></li></ul></div><p></p><div><p>Our Offering:
</p></div><div><ul><li><p>Deeply instilled values - based company culture
</p></li></ul></div><div><ul><li><p>Opportunities to build a successful career with global potential
</p></li></ul></div><div><ul><li><p>Unique strong culture - diversity of 50 different nationalities
</p></li></ul></div><div><ul><li><p>Living accommodation in high quality, well-resourced apartment
</p></li></ul></div><div><ul><li><p>Excellent Training and Development opportunities
</p></li></ul></div></div><div><div><ul><li><p>Employee Recognition Programs
</p></li></ul></div><div><ul><li><p>Complimentary nights at FS Hotels Worldwide
</p></li></ul></div><div><ul><li><p>Paid annual home leave tickets
</p></li></ul></div><div><ul><li><p>Complimentary meals in employee restaurants
</p></li></ul></div><div><ul><li><p>Free transportation to work
</p></li></ul></div><div><ul><li><p>Medical coverage<br>
</p></li></ul></div><p></p><div><p>Work Authorization:<br>
</p></div><p></p><div><p>The Hotel will apply for the work authorization for a successful candidate.<br>
</p></div><p></p><div><p>Learn more about employment with Four Seasons:<br>
</p></div><p></p><div><p>You could also learn more about employment with Four Seasons via the following channels:
</p></div><div><p>https://www.facebook.com/FourSeasonsJobs
</p></div><div><p>https://www.linkedin.com/company/four-seasons-hotels-and-resorts
</p></div><div><p>http://jobs.fourseasons.com
</p></div><div><p>https://twitter.com/FourSeasonsJobs</p></div></div></div><p></p>

Demi Chef De Partie - Robuchon Kitchen

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