barista

commis chef

director of food & beverage

head chef

hostess

chef

Amazing production for entertainment event

Job Summary: We are seeking an experienced and passionate Sous Chef to lead and oversee all kitchen operations in our restaurant. The ideal candidate will be responsible for supporting all kitchen sections, maintaining food quality and consistency, supervising kitchen staff, controlling costs, ensuring hygiene standards, and delivering an exceptional dining experience.Key Responsibilities:Kitchen Operations&sect; Oversee all kitchen sections including:&middot; Hot Kitchen&middot; Cold Kitchen&middot; Grill Section&middot; Shawarma Section&middot; Bakery &amp; Manakish&middot; Mezze Preparation&middot; Pastry &amp; Desserts&middot; Butchery &amp; Preparation Areal Ensure all dishes are prepared according to restaurant recipes and standards.l Monitor food presentation, taste, portioning, and quality control.l Coordinate kitchen workflow during service to ensure timely food delivery.Staff Managementl Recruit, train, supervise, and evaluate kitchen staff.l Prepare duty rosters and manage staff scheduling.l Conduct regular training on food preparation, safety, and hygiene.l Foster teamwork and maintain discipline within the kitchen.Inventory &amp; Cost Controll Manage food purchasing and supplier relationships.l Monitor stock levels and conduct regular inventory checks.l Minimize food waste and control food costs.l Ensure proper storage and rotation of all food products (FIFO system).Food Safety &amp; Hygienel Ensure compliance with local health regulations and food safety standards.l Implement HACCP and food hygiene procedures.l Maintain cleanliness and organization of all kitchen areas and equipment.Financial Responsibilitiesl Monitor kitchen budgets and food cost percentages.l Analyze kitchen performance and implement cost-saving measures.l Assist management in achieving profitability targets.Requirements:l Minimum 5&ndash;7 years of experience in Lebanese or Middle Eastern cuisine.l Previous experience as Executive Chef, Head Chef, or Sous Chef in a high-volume restaurant.l Strong knowledge of Lebanese hot and cold mezze, grills, shawarma, bakery, and traditional desserts.l Excellent leadership and team management skills.l Strong understanding of food cost control and inventory management.l Knowledge of HACCP and food safety regulations.l Ability to work under pressure and manage multiple kitchen sections simultaneously.Skills:l Leadership and team development.l Kitchen operations management.l Menu planning and recipe development.l Cost control and budgeting.l Quality assurance.l Problem-solving and decision-making.l Time management and organization.Pay: QAR6,000.00 per monthWork Location: In person

SOUS CHEF

Hot n cool

Job SummaryResponsible for managing the hot kitchen operations, ensuring high-quality food production, and maintaining operational efficiency. Role supports the Head Chef in planning, supervising, and executing daily culinary operations while upholding food safety, hygiene, and presentation standards.Key Responsibilities1. Assist the Head Chef in managing the hot kitchen, including team supervision, scheduling, and workflow.2. Ensure all dishes are prepared to the highest standard in taste, presentation, and consistency.3. Monitor portion control, waste management, and inventory of hot kitchen ingredients.4. Maintain proper storage, rotation, and usage of ingredients to minimize spoilage.5. Oversee preparation and cooking of soups, sauces, meats, poultry, seafood, vegetables, and other hot dishes.6. Ensure timely delivery of all hot kitchen dishes during service.7. Train, mentor, and develop junior chefs and kitchen staff in hot section operations.8. Innovate and assist in menu planning for hot section offerings.9. Maintain the highest standards of food hygiene and safety, adhering to local health regulations.10. Conduct regular checks on kitchen equipment and report any maintenance requirements.11. Ensure compliance with company recipes, portion sizes, and plating standards.12. Supervise and motivate the hot kitchen team, fostering teamwork, discipline, and efficiency.13. Assist in recruitment, training, and performance reviews of hot kitchen staff.14. Collaborate with other kitchen sections (cold kitchen, pastry, etc.) to ensure smooth operations.15. Assist in inventory management, ordering, and stock control for the hot section.16. Support the Head Chef in planning food cost, budgeting, and menu costing.17. Maintain accurate records of kitchen operations, including temperature logs, wastage, and prep lists.18. Performs other duties assigned.Qualification, Experience &amp; Knowledge&middot; Culinary degree or relevant certification preferred.&middot; Minimum 5 years of experience in a hot kitchen environment as a Sous Chef.&middot; Proven experience in fine dining, hotel, or high-volume restaurant operations.&middot; Strong knowledge of hot kitchen techniques, ingredients, and modern cooking methods.&middot; Excellent leadership, team management, and organizational skills.&middot; Ability to work under pressure in a fast-paced environment.&middot; Understanding of food safety standards and kitchen hygiene regulations.&middot; Passion for culinary excellence and creativity.&middot; Strong decision-making and problem-solving abilities.&middot; Ability to train and inspire a diverse kitchen team.&middot; High level of discipline, professionalism, and reliability.&middot; Willingness to work flexible hours, including evenings, weekends, and holidays.Job Type: Full-timeApplication Question(s):<ul><li>Total years of experience as a Sous Chef?</li><li>Overall Total work of Experience</li><li>What is your Nationality?</li><li>Do you have valid Food Handling Certificate?</li><li>You can join Immediately?</li><li>How much is your Expected Salary?</li></ul>Work Location: In person

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

Shawarma Chef

Responsibilities<ul><li>Control and direct the food preparation process and any other relative activities</li><li>Construct menus with new or existing culinary creations ensuring the variety and quality of the servings</li><li>Approve and &ldquo;polish&rdquo; dishes before they reach the customer</li><li>Plan orders of equipment or ingredients according to identified shortages</li><li>Arrange for repairs when necessary</li><li>Remedy any problems or defects</li><li>Oversee the work of subordinates</li><li>Estimate staff&rsquo;s workload and compensations</li><li>Maintain records of attendance</li><li>Comply with nutrition and sanitation regulations and safety standards</li><li>Foster a climate of cooperation and respect between co-workers</li></ul>Requirements and skills<ul><li>Proven experience as Head Chef</li><li>Exceptional proven ability of kitchen management</li><li>Ability in dividing responsibilities and monitor progress</li><li>Outstanding communication and leadership skills</li><li>Up-to-date with culinary trends and optimized kitchen processes</li><li>Good understanding of useful computer programs (MS Office, restaurant management software, POS)</li><li>Credentials in health and safety training</li><li>Degree in Culinary science or related certificate</li></ul>Job Type: Full-timeApplication Question(s):<ul><li>total work experience as a head chef?</li><li>what is your nationality?</li><li>expected salary?</li><li>you can join immediately?</li></ul>Work Location: In person

HEAD CHEF

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

SHAWARMA CHEF

Celebrity Cruises

<div>
 
 
 KEY RESPONSIBILITIES
 
 
 <ul>
 <li>
 Directs, coaches, supports, supervises, and evaluates (with the Sous Chef) all direct reports.
 </li>
 <li>
 Must have excellent food knowledge and a full understanding of culinary terms.
 </li>
 <li>
 Must be able to read, understand, follow, and prepare company recipes by maintaining the quality and consistency in taste according to the instructions provided by the corporate office.
 </li>
 <li>
 Must be proficient in completing tasks, work efficiently and productively.
 </li>
 <li>
 Must be able to work in any section of a kitchen.
 </li>
 <li>
 Coordinate and supervise all team members assigned to their section, assign and delegate tasks accordingly.
 </li>
 <li>
 Undertake recipe reviews daily. Maintain recipe folders in immaculate condition.
 </li>
 <li>
 Responsible for follow-through on any request within the area of responsibility received from the direct supervisor or manager on duty; this may include show plates, food samples and random food tastings.
 </li>
 <li>
 Control production levels and recommend ideas for improvements and better cost controlling.
 </li>
 <li>
 Prepare daily electronic food requisitions needed for his section production and countercheck deliveries for its accuracy; Report any discrepancies to his immediate supervisor.
 </li>
 <li>
 Must be able to oversee any main section (Sauce, Entremetier, Fish, Roast, Outlet CDP, Tournant and Cold Kitchen) and its entire food production.
 </li>
 <li>
 Maintain and ensure that Public Health are followed according to company standards and expectation (referring to US, Anvisa, Shipsan, Canadian, Australian etc.) and always followed within his section.
 </li>
 <li>
 Ensures that the HACCP program is carried out correctly.
 </li>
 <li>
 Maintains their assigned area in preparation for announced or unannounced United States Public Health type inspection either done by the Food &amp; Beverage Director or the actual inspectors.
 </li>
 <li>
 Reports for duty at assigned times, follows their supervisor&rsquo;s instructions, and ensures that personal appearance, uniform, and personal hygiene are in accordance with the company&rsquo;s rules and regulations.
 </li>
 </ul>
 
 
 
 
 
 QUALIFICATIONS AND EDUCATION
 
 
 <ul>
 <li>
 A minimum of 5 years in an upscale hotel, resort, cruise ship or convention banqueting service and at least 2 years as Chef Tournant (shipboard experience preferred).
 </li>
 <li>
 A culinary school degree is required.
 </li>
 <li>
 Very strong management skills in a multicultural and dynamic environment.
 </li>
 <li>
 Very strong communication, problem solving, decision making, and interpersonal skills.
 </li>
 <li>
 Superior customer service, teambuilding, and conflict resolution skills.
 </li>
 <li>
 Knowledge of the principles and processes for providing personalized services including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques.
 </li>
 <li>
 Strong planning, coaching, organizing, staffing, controlling, and evaluating skills.
 </li>
 <li>
 Intermediate computer software skills required.
 </li>
 <li>
 Possess a good understanding of basic accounting principles such as numbering flow, &ldquo;Debits/Credits&rdquo;, adjusting entries and corrections.
 </li>
 <li>
 Ability to write reports and business correspondence and to establish a good rapport with the ship&rsquo;s Senior Officers and the corporate office.
 </li>
 </ul>
 
 
</div>

Chef Tournant

Job SummaryThe Commis Chef is responsible for assisting in the preparation, cooking, and presentation of food within assigned kitchen sections, including Hot Kitchen, Cold Kitchen, BBQ/Grill, Bakery, Pastry, Shawarma, and Preparation Areas. The role supports senior chefs in maintaining food quality, hygiene standards, and efficient kitchen operations.Key ResponsibilitiesFood Preparation&middot; Assist in the preparation of ingredients, vegetables, meats, poultry, seafood, sauces, and other food items.&middot; Prepare mise en place according to daily operational requirements.&middot; Follow recipes, instructions, and preparation methods provided by senior chefs.&middot; Assist in cooking, assembling, and plating dishes when required.&middot; Ensure ingredients are properly cleaned, cut, portioned, and stored.Section Support&middot; Support operations in assigned kitchen sections, including:o Hot Kitcheno Cold Kitcheno BBQ &amp; Grillo Bakery &amp; Manakisho Pastry &amp; Dessertso Shawarma Sectiono Preparation Area&middot; Maintain readiness of workstations before, during, and after service.&middot; Assist senior chefs during busy service periods.Quality Control&middot; Ensure food is prepared according to restaurant quality standards.&middot; Check ingredient freshness and report any quality concerns.&middot; Follow portion control and presentation guidelines.&middot; Minimize food waste through proper handling and preparation.Hygiene &amp; Safety&middot; Follow HACCP, food safety, and sanitation procedures at all times.&middot; Maintain cleanliness of workstations, equipment, utensils, refrigerators, and storage areas.&middot; Ensure proper storage, labeling, and rotation of food products (FIFO).&middot; Adhere to all health and safety regulations.Inventory &amp; Storage&middot; Assist with receiving, storing, and organizing kitchen supplies.&middot; Monitor stock levels and report shortages to supervisors.&middot; Ensure all products are stored at appropriate temperatures.Teamwork&middot; Work closely with all kitchen team members to ensure smooth operations.&middot; Follow instructions from supervisors and senior chefs.&middot; Maintain a positive attitude and professional appearance.&middot; Participate in training and development programs.Requirements&middot; Previous kitchen experience is preferred but not mandatory.&middot; Basic knowledge of food preparation and kitchen operations.&middot; Understanding of food safety and hygiene practices.&middot; Ability to work in a fast-paced environment.&middot; Willingness to learn and develop culinary skills.&middot; Good communication and teamwork abilities.Skills&middot; Basic food preparation techniques.&middot; Time management and organization.&middot; Attention to detail.&middot; Ability to follow instructions.&middot; Teamwork and cooperation.&middot; Food safety awareness.Key Performance Indicators (KPIs)&middot; Food preparation accuracy.&middot; Compliance with hygiene and safety standards.&middot; Workstation cleanliness and organization.&middot; Attendance and punctuality.&middot; Ability to support service efficiently.&middot; Teamwork and willingness to learn.Pay: QAR2,500.00 per monthWork Location: In person

Commis Chef

Explore 26+ Chef in Doha this June. Find roles across top companies and apply now to boost your career.

26 chef jobs In Doha

SOUS CHEF

SOUS CHEF

Shawarma Chef

HEAD CHEF

SHAWARMA CHEF

Chef Tournant

Commis Chef