restaurant manager

chef de partie

commis chef

head chef

restaurant supervisor

chef de cuisine

Radisson Hotel Group

<div><b>Company Description</b><p><br>
Radisson Hotel Group is one of the world's largest hotel groups with ten distinctive hotel brands, and more than 1,460 hotels in operation and under development in 95+ countries. The Group&rsquo;s overarching brand promise is Every Moment Matters with a signature Yes I Can! service ethos.</p><p><br>
People are at the core of our business success and future. Our people are true Moment Makers and together we bring the culture, spirit, environment and opportunities that empower you to be your best, every day, everywhere, every time. Together, we make Every Moment Matter.</p><b><br>
Job Description</b><br>
<ul><li>
Maintains a favorable reputation of Radisson Blu Hotel at all times.</li><li>
To report for duty punctually, wearing correct uniform and name badge at all times.</li><li>
Monitors and controls the cleanliness of the kitchen areas and equipment.</li><li>
Directly and through Chefs De Parties establishes store requisitions, co-ordinates pick-up and ensures strict rotation of all Food mise-en-place.</li><li>
Keep tight control on wastage and makes sure no Food leaves the kitchen without a captain order, in order to keep the Food Cost low.</li><li>
Make sure that the correct ordering procedures are followed, and that every order is done through a captain order.</li><li>
Makes sure that all kitchen staff adheres to all hygiene rules for Food processing and storage.</li><li>
Controls portion size and presentation, before the dishes are handed over to the pass.</li><li>
Conducts daily briefing with restaurant Managers, concentrating on reservation, functions, specials and menu items including their times of preparation and ingredients.</li><li>
Monitors Food storage rooms on order and hygiene as all conditions of stored food in order to avoid spoilage and expiry dates.</li><li>
Carries full stock taking at the end of each month, in collaboration with the cost control department.</li><li>
Keeps a positive relationship with suppliers, but is recognized as demanding and quality oriented.</li><li>
Carries out another duty that assigned by the department.</li><li>
Works closely with Chefs to ensure correct preparation and delivery times are kept and food quality is maintained.</li><li>
To have knowledge about first aid, fire and evacuation procedures.</li><li>
Attend training classes and make suggestions for improvement.</li><li>
Encourages increased communication between kitchen production and service staff.</li><li>
Helps employees to achieve optimum quality while minimizing cost.</li><li>
Confers closely with the Sous Chef and takes every opportunity to be familiar with all aspects of his position, in order to be ready to fill in whenever required.</li><li>
Keeps the highest standards of personal hygiene, dress, appropriate uniform, appearance and conduct.</li><li>
Continuously seeks to endeavor the knowledge of own job function.</li></ul><br>
<b>
Qualifications</b><br>
<ul><li><b>
Education:</b> Diploma or degree in Culinary Arts or related field (formal training preferred).</li><li><b>
Experience:</b> Minimum <b>5&ndash;7 years of professional kitchen experience</b>, including <b>2&ndash;3 years in a senior or head chef role</b>.</li><li><b>
Leadership:</b> Strong ability to lead, train, and motivate a diverse kitchen team.</li><li><b>
Culinary Expertise:</b> Exceptional cooking skills and deep knowledge of culinary techniques, ingredients, and global cuisines.</li><li><b>
Menu Development:</b> Proven experience in creating, testing, and implementing seasonal and innovative menus.</li><li><b>
Cost Control:</b> Strong understanding of food costing, budgeting, and inventory management.</li><li><b>
Quality &amp; Consistency:</b> Commitment to maintaining high standards of taste, presentation, and portion control.</li><li><b>
Food Safety:</b> Thorough knowledge of sanitation, hygiene, and food safety regulations (HACCP or equivalent).</li><li><b>
Communication:</b> Excellent interpersonal, organizational, and problem-solving skills.</li><li><b>
Flexibility:</b> Ability to work long hours, weekends, and holidays in a fast-paced environment.</li></ul><br>
<b>
Additional Information</b><p><b><br>
Why Join Radisson Hotel Group?</b></p><p><b>
Live the Magic of Hospitality - </b>Be part of a team that creates <b>exceptional experiences and memorable moments</b> every day. Let your <b>Yes I Can!</b> spirit shine as you bring hospitality to life.</p><p><b>
Build a Great Career - </b>No matter your background or experience, we invest in your <b>growth, learning, and career development</b>&mdash;helping you reach your full potential.</p><p><b>
Experience the Team Spirit - </b>Join a workplace that&rsquo;s <b>inclusive, fun, and meaningful</b>. We celebrate diversity, support one another and foster a sense of belonging through our <b>Employee Resource Groups and inclusion initiatives</b>.</p><p><b>
Lead with Your Ambition - </b>Your ideas, passion and drive matter! We empower you to <b>make a difference</b>&mdash;in hospitality, your community and beyond.</p><p><b>
Enjoy Global &amp; Local Perks - </b>No matter where you&rsquo;re located, you&rsquo;ll enjoy exclusive global benefits - like special hotel rates for you and your loved ones at our hotels worldwide. Plus, you&rsquo;ll have access to local perks and rewards tailored to your country, making your experience even more rewarding!</p><p><b>
Join us in shaping the future of hospitality!</b> If you&rsquo;re ready to <b>bring your talent, energy, and passion</b>, we&rsquo;d love to hear from you.</p><p><b>
Apply now and let&rsquo;s make every moment matter.</b></p><p>
We welcome applicants from all <b>backgrounds, abilities, and experiences</b>. If you need any adjustments during the application process, please let us know.</p></div>

Chef de Cuisine

Marriott International

<div>
 <strong>
  Additional Information
  <br/>
  <br/>
 </strong>
 <strong>
  Job Number
 </strong>
 25163251
 <br/>
 <br/>
 <strong>
  Job Category
 </strong>
 Food and Beverage &amp; Culinary
 <br/>
 <br/>
 <strong>
  Location
 </strong>
 Al Messila a Luxury Collection Resort &amp; Spa Doha, Um Al Saneem Street, Doha, Qatar, Qatar,VIEW ON MAP
 <br/>
 <br/>
 <strong>
  Schedule
 </strong>
 Full Time
 <br/>
 <br/>
 <strong>
  Located Remotely?
 </strong>
 N
 <br/>
 <br/>
 <strong>
  Position Type
 </strong>
 Management
 <br/>
 <br/>
 <strong>
  Job Summary
  <br/>
  <br/>
 </strong>
 Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved.
 <br/>
 <br/>
 <strong>
  CANDIDATE PROFILE
  <br/>
  <br/>
 </strong>
 <strong>
  Education And Experience
  <br/>
  <br/>
 </strong>
 <ul>
  <li>
   High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.
   <br/>
   <br/>
  </li>
 </ul>
 OR
 <br/>
 <br/>
 <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.
   <br/>
   <br/>
  </li>
 </ul>
 <strong>
  CORE WORK ACTIVITIES
  <br/>
  <br/>
 </strong>
 <strong>
  Ensuring Culinary Standards And Responsibilities Are Met
  <br/>
  <br/>
 </strong>
 <ul>
  <li>
   Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
  </li>
  <li>
   Reviews and adjust systems and procedures in the kitchen to ensure their effectiveness.
  </li>
  <li>
   Develops, designs, or creates new menus and recipes based on standards or artistic contributions.
  </li>
  <li>
   Demonstrates knowledge of high quality food products, presentations and flavor.
  </li>
  <li>
   Ensures compliance with food handling and sanitation standards.
  </li>
  <li>
   Ensures compliance with all applicable laws and regulations.
  </li>
  <li>
   Follows proper handling and right temperature of all food products.
  </li>
  <li>
   Knows and implements brand&rsquo;s Safety Standards.
  </li>
  <li>
   Supervises kitchen shift operations and ensures compliance with all Food &amp; Beverage policies, standards and procedures.
  </li>
  <li>
   Maintains purchasing, receiving and food storage standards.
  </li>
  <li>
   Operates and maintains all department equipment and reports malfunctions.
  </li>
  <li>
   Supports procedures for food &amp; beverage portion and waste controls.
  </li>
  <li>
   Develop and implement environmentally friendly processes and procedures for food preparation, energy use and waste management in the restaurant.
  </li>
  <li>
   Checks the quality of raw and cooked food products to ensure that standards are met.
  </li>
  <li>
   Assists in determining how food should be presented and creates decorative food displays.
   <br/>
   <br/>
  </li>
 </ul>
 <strong>
  Leading Culinary Team
  <br/>
  <br/>
 </strong>
 <ul>
  <li>
   Supervises and coordinates activities of cooks and workers engaged in food preparation.
  </li>
  <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>
  <li>
   Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.
  </li>
  <li>
   Encourages and builds mutual trust, respect, and cooperation among team members.
  </li>
  <li>
   Serves as a role model to demonstrate appropriate behaviors.
  </li>
  <li>
   Ensures and maintains the productivity level of employees.
  </li>
  <li>
   Ensures that menu items are prepared and presented according to use record standards.
  </li>
  <li>
   Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
  </li>
  <li>
   Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.
  </li>
  <li>
   Leads shifts while personally preparing food items and executing requests based on required specifications.
   <br/>
   <br/>
  </li>
 </ul>
 <strong>
  Maintaining Culinary Goals
  <br/>
  <br/>
 </strong>
 <ul>
  <li>
   Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
  </li>
  <li>
   Develops specific goals and plans to prioritize, organize, and accomplish your work.
  </li>
  <li>
   Comprehends budgets, operating statements and payroll progress reports as needed to assist in the financial management of department.
  </li>
  <li>
   Schedules employees to business demands and tracks employee time and attendance.
  </li>
  <li>
   Understands the impact of departments operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.
  </li>
  <li>
   Orders employee uniforms according to budget and ensures uniforms are properly inventoried and maintained.
  </li>
  <li>
   Reviews staffing levels to ensure that guest service, operational and financial objectives are met.
   <br/>
   <br/>
  </li>
 </ul>
 <strong>
  Ensuring Exceptional Customer Service
  <br/>
  <br/>
 </strong>
 <ul>
  <li>
   Provides services that are above and beyond for customer satisfaction and retention.
  </li>
  <li>
   Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
  </li>
  <li>
   Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
  </li>
  <li>
   Sets a positive example for guest relations.
  </li>
  <li>
   Handles guest problems and complaints.
  </li>
  <li>
   Strives to improve service performance.
  </li>
  <li>
   Helps employees receive on-going training to understand guest expectations.
   <br/>
   <br/>
  </li>
 </ul>
 <strong>
  Managing and Conducting Human Resource Activities
  <br/>
  <br/>
 </strong>
 <ul>
  <li>
   Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
  </li>
  <li>
   Identifies the educational needs of others, developing formal educational or training programs or classes, and teaching or instructing others.
  </li>
  <li>
   Assists as needed in the interviewing and hiring of employee team members with appropriate skills.
  </li>
  <li>
   Participates in the employee performance appraisal process, providing feedback as needed.
  </li>
  <li>
   Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.
  </li>
  <li>
   Participates in training the Restaurant and Catering staff on menu items including ingredients, preparation methods and unique tastes.
   <br/>
   <br/>
  </li>
 </ul>
 <strong>
  Additional Responsibilities
  <br/>
  <br/>
 </strong>
 <ul>
  <li>
   Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
  </li>
  <li>
   Analyzes information and evaluating results to choose the best solution and solve problems.
  </li>
  <li>
   Attends and participates in all pertinent meetings.
   <br/>
   <br/>
  </li>
 </ul>
 <em>
  At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.
  <br/>
  <br/>
 </em>
 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/>
 <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.
 <strong>
  Be
 </strong>
 where you can do your best work,
 <strong>
  begin
 </strong>
 your purpose,
 <strong>
  belong
 </strong>
 to an amazing global team, and
 <strong>
  become
 </strong>
 the best version of you.
</div>


Chef De Cuisine

IHG Hotels & Resorts

<div><p>About Us</p>
<p>
As the world's largest family of luxury hotels, we all take great pride in being genuine ambassadors of the InterContinental&reg; brand.</p>
<p>
Shaped by decades of international know-how and local insights, our passion for luxury travel spans cultures and customs. Inspiring us to create warm and sophisticated experiences for those seeking a richer perspective on the world. Each of our hotels cultivates a distinctive style and ambience where we embrace every opportunity to give our guests a personal and enriching experience.</p>
<p>
If you'd like to embrace a wider world of experiences and opportunities, we'd like to welcome you to the world's most international luxury hotel brand.</p>
<p>
Located on Doha's longest private beach and nestled in landscaped gardens, the InterContinental Doha Beach &amp; Spa features 12 restaurants, a range of recreational facilities, a free-form swimming pool, and the world-class Spa InterContinental.</p>
<p>
Situated in an exclusive location, minutes from downtown Doha and major government and corporate offices and within minutes to the Doha Exhibition and Convention Centre, City Center Mall, and Doha Golf Club, our properties offer distinctive surroundings which will forever redefine luxury.</p>
<p>
Located within the InterContinental Doha Beach &amp; Spa in West Bay Lagoon, Mykonos Restaurant offers a contemporary Greek-taverna dining experience in a luxurious setting. The d&eacute;cor evokes the feel of the Greek islands, using whites and blues, with an expansive terrace overlooking the pool and Arabian Sea. Live bouzouki music and vibrant ambiance add to the dining experience on select evenings.</p>
<p>
Your Day to Day</p>
<p>
We are seeking an experienced and passionate Chef de Cuisine to lead the culinary vision of our signature Greek restaurant Mykonos. As part of our award-winning Food &amp; Beverage team, you will bring authentic flavors, creative techniques, and leadership excellence to deliver an elevated dining experience for our guests.</p>
Key Responsibilities
<ul><li>Lead the kitchen operations of the Greek restaurant, ensuring exceptional food quality, presentation, and consistency.</li>
<li>Develop seasonal and innovative menus that reflect Greek culinary traditions with a modern twist.</li>
<li>Manage and train a diverse culinary team, fostering a positive and high-performing work environment.</li>
<li>Oversee food cost control, inventory management, and kitchen budgeting in alignment with hotel standards.</li>
<li>Collaborate closely with F&amp;B leadership to elevate guest satisfaction and maintain high brand standards.</li>
<li>Ensure compliance with HACCP, hygiene, and safety protocols at all times.</li>
<li>Maintain strong relationships with suppliers and ensure sourcing of premium, authentic ingredients.</li>
</ul>
<p>What We Need From You</p>
<p>
Ideally, you'll have some or all of the following competencies and experience we're looking for:</p>
<ul>
<li>Minimum 3&ndash;5 years of experience in a similar role within a luxury hotel or standalone upscale restaurant.</li>
<li>Expertise in Greek cuisine, including traditional techniques, regional ingredients, and contemporary trends.</li>
<li>Strong leadership, communication, and team-building skills.</li>
<li>Proven ability to manage high-volume operations with attention to detail and creativity.</li>
<li>Culinary degree or equivalent professional certification preferred.</li>
</ul>
<p></p><p>What We Offer</p>
<p>
We&rsquo;ll reward all your hard work with competitive salary and benefits.</p>
<p>
Join us and you&rsquo;ll become part of the global IHG family &ndash; and like all families, all our individual team members share some winning characteristics. As a team, we work better together &ndash; we trust and support each other, we do the right thing and we welcome different perspectives. You need to show us you care: that you notice the little things that make a difference to guests as well as always looking for ways to improve - visit www.careers.ihg.com to find out more about us.</p>
<p>
So go on - show us how your passion and personality are the perfect fit to deliver memorable experiences to our guests.</p><p>
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.</p></div>

Chef de Cuisine - Greek Restaurant

<div><b>Additional Information</b><br>
<b>Job Number</b>25175216<br>
<b>Job Category</b>Food and Beverage &amp; Culinary<br>
<b>Location</b>JW Marriott Marquis City Center Doha, Conference Centre Street, West Bay, Doha, Qatar, Qatar<br>
<b>Schedule</b>Full Time<br>
<b>Located Remotely?</b>N<br>
<b>Position Type</b> Management<p></p><div><div><br>
<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>
Marriott Hotels strive to elevate the art of hospitality, innovating at every opportunity while keeping the comfort of the oh-so-familiar all around the globe. As a host with Marriott Hotels, you will help keep the promise of &ldquo;Wonderful Hospitality. Always.&rdquo; by delivering thoughtful, heartfelt, forward-thinking service that upholds and builds upon this living legacy. With the name that&rsquo;s synonymous with hospitality the world over, we are proud to welcome you to explore a career with Marriott Hotels. In joining Marriott 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.<br>
</p><div>
</div><div>JW Marriott is part of Marriott International's luxury portfolio and consists of more than 100 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes our associates come first. Because if you&rsquo;re happy, our guests will be happy. JW Marriott associates are confident, innovative, genuine, intuitive, and carry on the legacy of the brand&rsquo;s namesake and company founder, J.Willard Marriott. Our hotels offer a work experience unlike any other, where you&rsquo;ll be part of a community and enjoy true camaraderie with a diverse group of co-workers. JW creates opportunities for training, development, recognition and most importantly, a place where you can pursue your passions in a luxury environment with a focus on holistic well-being. Treating guests exceptionally starts with the way we take care of our associates. That&rsquo;s The JW Treatment&trade;. In joining JW Marriott, 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 - Steakhouse

Madre Integrated Engineering

<p>Requirements:</p><ul><li>Diploma or Certificate in Culinary Arts or a related field.</li><li>Minimum 3&ndash;5 years of experience as Chef de Partie or similar role in a reputed hotel or restaurant.</li><li>Expertise in Continental and Arabic cuisine&mdash;menu preparation, cooking methods, and presentation.</li><li>Strong knowledge of food hygiene, safety standards, and kitchen operations.</li><li>Ability to supervise Commis Chefs, manage section operations, and ensure consistent food quality.</li><li>Available to join immediately.</li></ul><p>Responsibilities:</p><ul><li>Prepare, cook, and present dishes within your assigned section (Continental/Arabic).</li><li>Maintain high culinary standards in taste, portioning, and plating.</li><li>Assist in menu planning, daily mise-en-place, and inventory management.</li><li>Ensure proper food storage, hygiene, and compliance with HACCP standards.</li><li>Train and guide junior kitchen staff, ensuring teamwork and efficiency during service.</li><li>Collaborate with Sous Chef and Head Chef to maintain smooth kitchen operations and service flow.</li><li>Monitor wastage and maintain cost control within the section.</li></ul><p>Job Type: Full-time</p>

Chef De Partie

Ansar Gallery

<p><b>Job Summary:</b></p><p>We are looking for a talented and passionate <b>Demi Chef de Partie (Indian Cuisine)</b> to assist in preparing authentic Indian dishes, including popular items like <b>samosas, puttu, curries, snacks, and regional specialties</b>. The ideal candidate should have hands-on experience with Indian cooking techniques, ingredients, and presentation standards.</p><p>You will work closely with senior chefs to maintain food quality, hygiene, and consistency while supporting kitchen operations efficiently.</p><p><b>Key Responsibilities:</b></p><ul><li>Prepare and cook Indian dishes such as <b>samosa, puttu, idli, dosa, paratha, curries, biryani, and other traditional items</b> as assigned by the Chef de Partie.</li><li>Assist in food preparation, mise en place, and portion control.</li><li>Ensure the quality, taste, and presentation of all dishes meet restaurant standards.</li><li>Maintain kitchen hygiene and adhere to food safety regulations (HACCP standards).</li><li>Handle Indian spices and ingredients with precision and maintain their freshness.</li><li>Monitor and minimize food wastage.</li><li>Assist in menu planning and suggest improvements or new Indian dishes.</li><li>Maintain cleanliness and organization of workstation, tools, and equipment.</li><li>Follow all standard recipes, portioning, and presentation guidelines.</li><li>Support senior chefs during busy service hours.</li></ul><p><b>Skills and Qualifications:</b></p><ul><li>Minimum <b>2&ndash;4 years</b> of experience in Indian cuisine, preferably as a <b>Commis or Demi Chef</b>.</li><li>Proven skills in preparing Indian snacks (e.g., samosa, pakora, vada) and South Indian dishes (e.g., puttu, idli, dosa, appam).</li><li>Good understanding of Indian spices, herbs, and traditional cooking methods (steaming, frying, tandoor, etc.).</li><li>Strong sense of taste, aroma, and food presentation.</li><li>Knowledge of kitchen hygiene and safety standards.</li><li>Ability to work efficiently in a team and under pressure.</li><li>Flexibility to work different shifts, including weekends and holidays.</li></ul><p><b>Education &amp; Certifications:</b></p><ul><li>Diploma or certification in <b>Culinary Arts / Hotel Management</b> (preferred).</li><li>Food handling or hygiene certification (advantageous).</li></ul><p>Job Type: Full-time</p><p>Pay: QAR1,750.00 - QAR2,250.00 per month</p>

Indian Demi Chef de Partie (Indian 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><b>Job Summary</b></div><div></div><div><br>
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 Chef de Partie, Sous Chef and Chef de Cuisine in ensuring that all culinary standards in that section comply with company and Hotel Policies and Standard Operating Procedures.</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 of the ones stated, in a reasonable framework.</li><li>
Be a &ldquo;brand ambassador&rdquo; at all times and ensure brand integrity and clarity are always maintained.</li><li>
Model the company&rsquo;s culture, vision, mission, principles, and ways we always work.</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:</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></div><div><b><br>
Other</b></div><div>
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>
</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>

Demi Chef de Partie

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