project manager

chef de partie

demi chef de partie

chef

restaurant manager

chef manager

Aura Group

<div>
 
 
 Job Opportunity: Commis Chef &ndash; Aura Group (Qatar)
 
 
 
 We are looking for
 
 Commis Chefs
 
 with
 
 2&ndash;3 years of experience
 
 to join
 
 Aura Group
 
 in Qatar.
 
 
 
 
 
 Aura Group is one of Qatar&rsquo;s
 
 largest and most influential hospitality, F&amp;B, and entertainment companies
 
 , recognized for its rapid growth and dynamic portfolio. Founded in Qatar, the Group has expanded quickly through a blend of
 
 international franchise acquisitions
 
 and the
 
 creation of powerful homegrown brands
 
 , establishing itself as a key player in the region&rsquo;s lifestyle and hospitality sector.
 
 
 With more than
 
 35 world‑class brands
 
 spanning fine dining, casual dining, caf&eacute;s, catering, and entertainment, Aura Group has built a reputation for delivering
 
 memorable guest experiences
 
 , operational excellence, and innovative concepts that shape Qatar&rsquo;s modern lifestyle and dining landscape.
 
 
 
 
 
 
 Requirements
 
 
 <ul>
 <li>
 2&ndash;3 years of hands‑on experience as a Commis Chef
 </li>
 <li>
 3- 4 Years of hands‑on experience as a Demi Chef
 </li>
 <li>
 4 to 5 Years of hands‑on experience as a Chef De Partie-
 </li>
 <li>
 
 Culinary background / formal culinary qualification
 
 </li>
 <li>
 Experience working in one or more of the following cuisines:
 </li>
 <li>
 
 Mediterranean cuisine
 
 </li>
 <li>
 
 Arabic concepts
 
 </li>
 <li>
 
 International cuisine
 
 </li>
 <li>
 Strong kitchen skills, passion for cooking, and ability to work in a fast‑paced environment
 </li>
 </ul>
 
 
 How to Apply
 
 
 
 Interested candidates may apply through the link provided
 
 or
 
 send their CV directly to:
 
 
 📧
 
 a.vijayakumar@auragroup-intl.com
 
 
</div>

Chef

Drawing Board Kitchen

As a Chef (General Cuisine), you will oversee all kitchen operations, develop menus, ensure food quality and consistency, manage inventory and cost control, train and supervise kitchen staff, and maintain strict hygiene and safety standards. Strong leadership, creativity, and a passion for culinary innovation are essential.<ul><li>Minimum of 6 years of similar role experience.</li><li>Must have knowledge in Arabic, Continental, Indian Cuisine</li><li>Valid QID</li><li>Valid FHC and Health Card</li><li>Should know costing thoroughly</li><li>Should know Qatar market price</li></ul>Salary: 5500 - 6000 all-inclusive packagesJob Type: Full-timePay: Up to QAR5,500.00 per month

HGM (Hospitality Group)

Job Summary:The Head Pastry Chef is responsible for leading and overseeing all pastry operations, including menu development, production management, quality control, cost management, and team leadership. This role requires exceptional technical expertise, strong leadership skills, creativity, and a passion for delivering high-quality and innovative pastry products while maintaining operational excellence and financial targets.Responsibilities and Obligations:Pastry Operations &amp; Menu Development<ul><li>Lead the planning, development, and execution of the caf&eacute;&rsquo;s pastry and dessert menu, including cakes, tarts, pastries, bread, cookies, plated desserts, and specialty items. Drive innovation by developing seasonal offerings and incorporating new trends, techniques, and customer preferences.</li><li>Ensure consistency, presentation standards, taste quality, and portion control across all pastry products.</li><li>Collaborate with the Executive Chef and management team for special promotions, festive menus, and event-specific dessert concepts.</li><li>Standardize recipes and maintain accurate documentation for production consistency.</li></ul>Leadership &amp; Team Management<ul><li>Lead, supervise, and mentor the pastry team including Sous Pastry Chefs, pastry chefs, bakers, and commis.</li><li>Delegate tasks effectively to ensure smooth workflow and timely production.</li><li>Provide structured training on techniques, recipes, hygiene standards, and presentation. Conduct performance evaluations and provide constructive feedback.</li><li>Promote teamwork, accountability, and a positive working environment.</li></ul>Quality Control &amp; Production Management<ul><li>Oversee daily production to ensure high standards in taste, appearance, and freshness. Conduct regular quality checks and tasting sessions.</li><li>Maintain strict hygiene, cleanliness, and organization within the pastry kitchen.</li><li>Ensure compliance with all food safety and sanitation standards.</li></ul>Cost Control &amp; Inventory Management<ul><li>Manage food cost targets for the pastry section in coordination with management.</li><li>Monitor ingredient usage, minimize waste, and optimize productivity.</li><li>Oversee ordering, receiving, storage, and stock rotation of all pastry ingredients and supplies.</li><li>Ensure proper maintenance and functionality of all pastry equipment.</li><li>Control inventory levels and conduct regular stock audits.</li></ul>Customer Service &amp; Brand Standards<ul><li>Ensure pastry offerings align with brand standards and customer expectations.</li><li>Review and respond to guest feedback, implementing improvements when necessary.</li><li>Uphold the CHAMPS mindset:</li></ul>&Oslash; C*leanliness, Hospitality, Accuracy, Maintenance, Product Quality, S*peed of ServiceSelf-Management<ul><li>Adhere to company grooming standards and time &amp; attendance policies.</li><li>Actively participate in professional development and training initiatives.</li><li>Demonstrate professionalism, accountability, and leadership at all times.</li></ul>Health, Safety &amp; Security<ul><li>Ensure full compliance with health, hygiene, food safety, and fire life safety regulations.</li><li>Familiarize the team with emergency and evacuation procedures.</li><li>Report and document all incidents, accidents, and near misses promptly to the Executive Chef and HR Manager.</li></ul>General Responsibilities<ul><li>Comply with the Company&rsquo;s Corporate Code of Conduct.</li><li>Demonstrate company values and expected behaviours.</li><li>Perform additional duties as assigned by management in line with business objectives.</li></ul>Qualifications &amp; Requirements<ul><li>Proven experience as a Head Pastry Chef or Executive Pastry Chef in a high-volume caf&eacute;, restaurant, or hotel environment.</li><li>Strong technical knowledge of baking methods, advanced pastry techniques, chocolate work, sugar artistry, bread production, and cake decoration.</li><li>Demonstrated leadership experience with the ability to manage, train, and motivate a pastry team effectively.</li><li>Comprehensive knowledge of kitchen hygiene practices, HACCP principles, and occupational health &amp; safety standards.</li><li>Solid understanding of food cost control, inventory management, and budgeting within the pastry section.</li><li>Proven track record of developing innovative, high-quality pastry menus and maintaining consistency in production.</li><li>Ability to lead and perform efficiently in a fast-paced, high-pressure environment.</li><li>Excellent organizational and time management skills with strong attention to detail.</li><li>Strong interpersonal, communication, and problem-solving abilities.</li><li>Customer-focused mindset with a genuine passion for delivering exceptional service and product quality.</li><li>Positive attitude, professional demeanor, and strong work ethic.</li><li>Highly responsible, reliable, and able to maintain confidentiality when required.</li><li>Flexibility to work evenings, weekends, and public holidays as per business needs.</li><li>University or College Degree in Culinary Arts, Pastry Arts, Hospitality Management, or a related discipline is an advantage.</li></ul>Job Type: Full-time

Head Pastry Chef

Inspire Management Training Center

The Demi Chef de Partie plays a key supporting role within a designated kitchen section in a luxury hotel environment. This position assists the Chef de Partie in daily operations, ensuring exceptional standards of food quality, presentation, hygiene, and efficiency in line with five-star hospitality expectations.Key Responsibilities<ul><li>Support the Chef de Partie in overseeing the assigned kitchen section during preparation and service</li><li>Prepare, cook, and present dishes according to luxury hotel standards with consistency and precision</li><li>Ensure all mise en place is completed accurately and in a timely manner</li><li>Assist in supervising and guiding Commis Chefs to maintain operational standards</li><li>Comply strictly with food safety regulations, hygiene policies, and HACCP requirements</li><li>Maintain cleanliness, organization, and proper storage within the designated section</li><li>Monitor food quality, portion control, and contribute to minimizing waste</li><li>Assist with inventory management, stock rotation, and ordering as directed by senior chefs</li><li>Communicate effectively with senior culinary leaders and other kitchen sections to ensure smooth operations</li><li>Take responsibility for the section in the absence of the Chef de Partie</li></ul>Skills &amp; Experience<ul><li>Previous experience as a Demi Chef de Partie or a senior Commis Chef within a luxury hotel or resort environment</li><li>Professional culinary qualification or equivalent practical experience preferred</li><li>Food Safety and Hygiene certification (or willingness to obtain)</li><li>Solid understanding of culinary techniques relevant to the assigned section</li><li>Strong attention to detail, presentation, and quality standards</li><li>Good communication skills and ability to work effectively within a team</li></ul>Job Type: Full-timeEducation:<ul><li>Diploma (Preferred)</li></ul>Experience:<ul><li>Demi Chef De Partie in luxury hotel: 5 years (Preferred)</li></ul>Language:<ul><li>English (Preferred)</li></ul>Location:<ul><li>Doha (Required)</li></ul>

Demi Chef De Partie (Luxury Hospitality)

We are looking for a highly skilled and experienced Executive Sous Chef with a strong background in luxury hospitality to assist the Executive Chef in overseeing all culinary operations. The successful candidate will uphold the highest standards of food quality, presentation, hygiene, and operational excellence, while effectively managing large kitchen teams in a dynamic five-star environment.Key Responsibilities<ul><li>Assist the Executive Chef in directing and managing all kitchen operations across outlets, banquets, and in-room dining</li><li>Ensure consistent delivery of menus with exceptional quality, taste, and presentation aligned with luxury brand standards</li><li>Supervise food preparation, production planning, and service execution, particularly during high-volume periods</li><li>Lead, coach, and motivate culinary teams to maintain high performance and professional standards</li><li>Enforce strict compliance with food safety regulations, HACCP protocols, and hygiene standards</li><li>Contribute to menu creation, seasonal planning, and recipe development with accurate costing</li><li>Monitor and control food costs, labor expenses, inventory management, and minimize wastage</li><li>Collaborate with purchasing and stores to ensure timely sourcing of premium ingredients</li><li>Address guest feedback professionally and resolve culinary concerns efficiently</li><li>Assume full kitchen leadership responsibilities in the absence of the Executive Chef</li></ul>Qualifications &amp; Experience<ul><li>Diploma or Degree in Culinary Arts or Professional Cookery</li><li>5&ndash;8 years of progressive culinary experience, including leadership roles within a luxury or five-star hotel environment</li><li>Proven experience as a Sous Chef or Senior Sous Chef in high-volume operations</li><li>Strong expertise in international cuisines and contemporary culinary techniques</li><li>Excellent leadership, communication, and organizational abilities</li><li>Demonstrated commitment to cleanliness, discipline, and operational excellence</li></ul>Job Type: Full-timeEducation:<ul><li>Diploma (Preferred)</li></ul>Experience:<ul><li>Executive sous chef in a luxury hospitality: 6 years (Preferred)</li></ul>Language:<ul><li>English (Preferred)</li></ul>Location:<ul><li>Doha (Required)</li></ul>

Executive Sous Chef (Luxury Hospitality)

F&B FOR RESTAURANT MANAGEMENT

Chef de PartieLocation: Qatar Availability: Immediate Joiner (Local Hire Only)Job Summary:We are seeking an experienced Chef de Partie to manage a specific kitchen section and ensure high-quality food preparation in accordance with company standards.Key Responsibilities:<ul><li>Prepare, cook, and present dishes within your section</li><li>Supervise and train Commis Chefs</li><li>Ensure consistency in food quality and presentation</li><li>Monitor stock levels and assist in ordering supplies</li><li>Maintain hygiene and food safety standards</li><li>Support Sous Chef and Head Chef in daily operations</li></ul>Requirements:<ul><li>Minimum 2&ndash;3 years of experience in a similar role</li><li>Strong knowledge of food preparation techniques</li><li>Leadership and team management skills</li><li>Ability to work in a fast-paced environment</li><li>Locally available in Qatar</li><li>Immediate joiner</li></ul>Please share your CV to: Raze@fbhospitality.coJob Type: Full-timePay: QAR100.00 per week

Chef De Partie

Hilton

<div>Executive Sous Chef
An Executive Sous Chef is responsible for contributing to menu creation and managing and training the kitchen brigade to deliver an excellent Guest and Member experience while managing food cost controls. 
What will I be doing? 
 
As Executive Sous Chef, you are responsible for contributing to menu creation and managing and training the kitchen brigade to deliver an excellent Guest and Member experience. An Executive Sous Chef will also be required to manage food cost controls. Specifically, you will be responsible for performing the following tasks to the highest standards:<ul><li>
Contribute to menu creation</li><li>
Manage and train the kitchen brigade effectively to ensure a well-organised and motivated team</li><li>
Ensure consistency in quality of dishes at all times</li><li>
Assist the Head Chef and managing customer relations when necessary, in the absence of the Chef</li><li>
Ensure resources meet business needs through the effective management of working rotas</li><li>
Support brand standards through the training and assessment of your team</li><li>
Manage food cost controls to contribute to Food and Beverage revenue</li><li>
Knowledge of activities in other departments and implications</li><li>
Ensure compliance with food hygiene and Health and Safety standards</li></ul>
What are we looking for? 
 
An Executive Sous Chef serving Hilton brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:<ul><li>
Strong Junior Sous Chef or previous Sous Chef Experience. Working in the same role is preferred</li><li>
Approaches food in a creative way</li><li>
Strong supervisory skills</li><li>
Positive attitude</li><li>
Good communication skills</li><li>
Committed to delivering a high level of customer service</li><li>
Excellent grooming standards</li><li>
Excellent planning and organising skills</li></ul>
It would be advantageous in this position for you to demonstrate the following capabilities and distinctions:<ul><li>
Relevant qualifications for role</li><li>
Ability to work a variety of shifts including weekends, days, afternoons and evenings</li></ul> 
What will it be like to work for Hilton?
The future of hospitality is bright at Hilton: a leading global hospitality company with a diverse portfolio of world-class brands. Dedicated to filling the earth with the light and warmth of hospitality, we have welcomed more than 3 billion guests in our more than 100-year history. Hilton is proud to have an award-winning workplace culture, and we are consistently named among one of the World&rsquo;s Best Workplaces.
We support the mental and physical wellbeing of all Team Members, so they can Thrive, thanks to innovative programs and benefits such as workplace flexibility, career growth and development, and our Go Hilton Team Member Travel discount program. Hilton prioritizes understanding and integrating our Team Members&rsquo; unique perspectives and voices&mdash;along with those of our Guests, Owners, Suppliers, and Partners&mdash;to cultivate a diverse and inclusive environment for all. Check out the Hilton Careers blog and Instagram to learn more about what it&rsquo;s like to be on Team Hilton!
We are an equal opportunity employer and value diversity at our company. We will ensure that qualified individuals with protected disabilities are provided reasonable accommodation to participate in the job application or interview process, to perform essential job functions of his or her role, and to receive other benefits and privileges of employment. Please contact us to request accommodation.</div>

Executive Sous Chef

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606 chef manager jobs In Doha

Chef

Chef

Head Pastry Chef

Demi Chef De Partie (Luxury Hospitality)

Executive Sous Chef (Luxury Hospitality)

Chef De Partie

Executive Sous Chef