demi chef de partie

restaurant manager

sales manager

commis chef

contracts manager

chef manager

epochal solution

1. Pastry Chef:Job Title: ChefLocation: QatarResponsibilities:<ul><li>Prepare a variety of desserts and baked goods according to the highest quality standards.</li><li>experience in Qatar preparing desserts and sandwiches.</li><li>Develop new recipes and improve existing products to meet customer needs.</li><li>Create and design visually appealing presentations for desserts and baked goods to attract customers.</li><li>Ensure the use of fresh ingredients and adherence to recipes and specifications.</li><li>Monitor the quality and presentation of dishes before serving them to customers.</li><li>Maintain a clean and organized work area in accordance with health and safety standards.</li><li>Manage inventory of ingredients and order supplies as needed.</li><li>Provide regular reports to management on performance and product quality.</li><li>Train and motivate the assisting team to ensure optimal performance.</li></ul>Requirements:<ul><li>A minimum of 2-4 years of experience in preparing desserts and baked goods.</li><li>Excellent knowledge of both traditional and modern pastry techniques.</li><li>Strong skills in designing and presenting desserts in a creative and attractive manner.</li><li>Ability to innovate and create unique dishes.</li><li>Attention to detail and precision in work.</li><li>Ability to work under pressure and as part of a team.</li><li>A certified qualification in culinary arts is a plus.</li><li>Previous experience working in the Gulf region is preferred.</li></ul>Job Types: Full-time, Part-timePay: QAR1,500.00 - QAR3,500.00 per monthExperience:<ul><li>general chef: 2 years (Preferred)</li></ul>

Chef

Aspire Global Human Resources

Are you ready to be part of a world-class pre opening team in Ras Al Khaimah?If you have the passion, professionalism and drive to thrivein a luxury hospitality environment, we want to hear from you.<ul><li>Head Butcher</li><li>Head Baker</li><li>Chef De Cuisine (Italian)</li><li>Chef De Cuisine (Turkish)</li><li>Sous Chef (Oven)</li><li>Sous Chef (Grill)</li><li>Sous Chef</li><li>Steward</li><li>Stewarding Supervisor</li><li>Chef De Partie</li><li>Chef De Partie (Meat)</li><li>Chef De Partie (Fish)</li><li>Chef De Partie (Pizza)</li><li>Chef De Partie (Hot)</li><li>Chef De Partie (Cold)</li><li>Commi 1</li><li>Commi 2</li></ul>Candidates should have experienced in 5 Star HotelInterview: onlineMail your CV along with your experience certificate to connect@aspireglobal-hr.comJob Type: Full-time

Culinary Department for 5 Star Hotel in Ras Al Khaima, UAE

We are Hiring!An exciting opportinity to join a Luxury Pre-Opening Hotel in Kuwait for the following positions:<ul><li>Pastry Chef</li><li>Chef de Partie - Pastry</li><li>Commis Chef - Pastry</li><li>Commi Chef- Banquet</li><li>Sous Chef</li><li>Chef De Partie</li><li>Demi Chef De Partie</li><li>Steward</li><li>Commi 1, 2, 3</li></ul>Candidates should have 5 star Hotel experienceMail your application to connect@aspireglobal-hr.comJob Type: Full-time

Culinary Department for Luxury Hotel in Kuwait

Hilton

<div>Executive Chef
An Executive Chef will build a reputation for the hotel by maintaining a talented and creative kitchen brigade, offering an innovation menu, and promising an exceptional culinary experience. 
 
 
What will I be doing? 
As Executive Chef, you are fully responsible for developing the reputation of the hotel through the production of excellent quality food throughout the hotel, and the development of a high quality kitchen brigade. An Executive Chef will oversee the operational management of the kitchen and Team Members. Specifically, an Executive Chef will perform the following tasks to the highest standards:
<ul><li>Lead of the kitchen brigade and ensure ongoing development of Team Members</li>
<li>Identify an effective approach to succession planning</li>
<li>Create menus that meet and exceed customers' needs and conform to brand standards</li>
<li>Ensure the consistent production of high quality food through all hotel food outlets</li>
<li>Develop positive customer relations through proactive interaction with Guests, Team Members, contractors, and suppliers</li>
<li>Resolve, promptly and completely, any issues that may arise in the kitchen or related areas among Guests and Team Members</li>
<li>Manage department operations, including budgeting, forecasting, resource planning, and waste management</li>
<li>Manage all aspects of the kitchen including operational, quality and administrative functions</li>
<li>Actively seek verbal feedback from customers on a regular basis and respond to all guest queries in a timely and efficient manner</li>
<li>Ensuring adequate resources are available according to business needs</li>
<li>Manage the provision of food to Food and Beverage outlets and taking action where necessary to ensure compliance with current legislation</li>
<li>Control costs without compromising standards, improving gross profit margins and other departmental and financial targets</li>
<li>Ensure team members have an up-to-date knowledge of menu items, special promotions, functions and events</li>
<li>Maintain good communication and work relationships in all hotel areas</li>
<li>Ensure that staffing levels are maintained to cover business demands</li>
<li>Ensure monthly communication meetings are conducted and post-meeting minutes generated</li>
<li>Manage staff performance issues in compliance with company policies and procedures</li>
<li>Recruit, manage, train and develop the kitchen team</li>
<li>Comply with hotel security, fire regulations and all health and safety and food safety legislation</li>
<li>Ensure maintenance, hygiene and hazard issues are dealt with in a timely manner</li>
<li>Manage financial performance of the department so all planning is in line with hotel objectives</li>
<li>Manage food control systems are adhered to them so margins are on target in a pro-active way</li>
<li>Regular review of all menus with Food and Beverage manager to confirm offerings are in line with market trends</li>
<li>Be environmentally aware</li>
<li>Ensure food wastage program is adhered to so that margins are on target</li>
<li>Responsible for ensuring that the monthly working schedules are made and maintained in accordance with local legislation</li>
</ul>What are we looking for? 
An Executive 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>Previous, relevant experience as an Executive Chef or a high-performing Sous Chef in a first class property, required</li>
<li>Excellent leadership skills</li>
<li>A creative approach to the production of high quality food</li>
<li>A business focused approach to managing a hotel kitchen</li>
<li>Excellent communication skills</li>
<li>Ability to build relationships, internal and external, to the hotel and the Company</li>
<li>Excellent planning and organizational skills</li>
<li>Ability to multi-task and meet deadlines</li>
<li>A current, valid, and relevant trade qualification (proof may be required)</li></ul>
It would be advantageous in this position for you to demonstrate the following capabilities and distinctions:<ul>
<li>A certification in management</li>
<li>Proficiency with computers and computer programs, including Microsoft Word, Excel and Outlook</li></ul> 

What will it be like to work for Hilton? 
Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its . Our vision &ldquo;to fill the earth with the light and warmth of hospitality&rdquo; unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!</div>

Executive Chef

AL NAWRAS HOSPITALITY/SGSC

Role OverviewThe Commis 1 is responsible for preparing, cooking, and presenting dishes according to established recipes and standards. This role supports the Chef de Partie and Sous Chef in daily kitchen operations, ensuring high-quality food production, hygiene, and consistency.Key Responsibilities<ul><li>Prepare ingredients, cook, and present dishes as per the set standards and recipes.</li><li>Ensure proper portion control and minimize food wastage.</li><li>Maintain cleanliness and hygiene standards in the kitchen at all times.</li><li>Follow all food safety and sanitation procedures (HACCP standards).</li><li>Assist in stock rotation, receiving deliveries, and proper storage of food items.</li><li>Support the Chef de Partie and Sous Chef in daily operations and special menus.</li><li>Operate kitchen equipment safely and responsibly.</li><li>Maintain high standards of personal grooming and appearance.</li><li>Work as part of a team to ensure smooth kitchen operations.</li><li>Perform other related duties as assigned by the Chef de Partie or Sous Chef.</li></ul>Qualifications &amp; Skills<ul><li>Diploma or certification in Culinary Arts or related field is preferred.</li><li>Minimum 1&ndash;2 years of experience as a Commis Chef in a hotel or restaurant.</li><li>Knowledge of basic cooking techniques and kitchen operations.</li><li>Ability to work under pressure in a fast-paced environment.</li><li>Strong attention to detail and commitment to quality.</li><li>Good communication and teamwork skills.</li><li>Willingness to learn and grow within the culinary field.</li><li>Flexibility to work shifts, weekends, and holidays.</li></ul>Working Conditions<ul><li>Fast-paced kitchen environment.</li><li>Requires standing for long hours.</li><li>May involve exposure to heat, sharp tools, and kitchen equipment.</li></ul>Job Type: Full-timePay: QAR1,800.00 - QAR2,000.00 per monthApplication Question(s):<ul><li>Visa status and expiry date.</li><li>Can you provide NOC?</li></ul>

Commis I

VOLUME CAFE

Job Title: Demi Chef de Partie (DCDP)Job Summary:The Demi Chef de Partie assists the Chef de Partie in managing a specific kitchen section and ensures high-quality food preparation, presentation, and hygiene standards. This role is a step toward becoming a Chef de Partie and requires both hands-on cooking skills and the ability to support junior staff.Key Responsibilities:<ul><li>Assist the Chef de Partie in running a specific section (sauce, grill, pastry, garde manger, etc.).</li><li>Prepare, cook, and present dishes according to recipes, portion standards, and quality guidelines.</li><li>Supervise and guide Commis Chefs and Kitchen Helpers when required.</li><li>Maintain cleanliness, organization, and hygiene in the workstation.</li><li>Ensure proper handling, storage, and rotation of food items to minimize waste.</li><li>Follow HACCP and food safety standards at all times.</li><li>Assist in receiving and storing deliveries.</li><li>Communicate effectively with the Chef de Partie and Sous Chef regarding stock levels and requirements.</li><li>Contribute ideas for menu improvements and daily specials.</li><li>Ensure smooth operations during service, especially during peak hours.</li></ul>Qualifications &amp; Skills:<ul><li>Minimum 2&ndash;3 years of experience in professional kitchens, preferably in fine dining or high-volume operations.</li><li>Culinary degree/diploma or equivalent certification preferred.</li><li>Strong knowledge of basic cooking methods and kitchen practices.</li><li>Ability to work under pressure and follow instructions.</li><li>Good communication and teamwork skills.</li><li>Attention to detail in food preparation and presentation.</li><li>Basic leadership ability to supervise junior staff.</li></ul>Job Types: Full-time, PermanentApplication Question(s):<ul><li>Are you available to join immediately or any notice period</li><li>Current and expected salary</li></ul>

Demi Chef de Partie- DCDP

SOCAST | Advertising & Marketing

Job Title: Chef de Partie Location: Lusail, Qatar Company: The House RestaurantKey Responsibilities:<ul><li>Prepare, cook, and present dishes in your section according to the restaurant&rsquo;s standards.</li><li>Ensure the highest level of food quality, consistency, and presentation.</li><li>Maintain strict hygiene and food safety standards at all times.</li><li>Monitor stock levels, assist in ordering, and minimize wastage.</li><li>Support and train Commis Chefs in your section.</li><li>Work closely with the Sous Chef and Head Chef to ensure smooth kitchen operations.</li></ul>Requirements:<ul><li>Previous experience as a Chef de Partie or strong experience as a Demi Chef.</li><li>Knowledge of international and/or healthy cuisine is an advantage.</li><li>Strong understanding of food safety and hygiene standards.</li><li>Ability to work in a fast-paced environment with attention to detail.</li><li>Team player with good communication skills.</li></ul>How to Apply: Apply directly via Indeed with your updated CV. Only shortlisted candidates will be contacted.Job Type: Full-timePay: From QAR3,500.00 per month

Chef de Partie

Explore 902+ Chef manager in Doha this September. Find roles across top companies and apply now to boost your career.