commis chef

chef de partie - kitchen gardemanger Jobs in Doha

chef de partie - kitchen gardemanger

commis 1 - lagoon

kitchen commis

kitchen helper

commi 1 kitchen

Grams Restrand

Hiring: Commis (Kitchen Staff)We are looking for a dedicated and hardworking Commis to join our kitchen team. The ideal candidate will assist in food preparation and support senior chefs in maintaining high-quality standards.Requirements:<ul><li>Minimum 3-5 years of kitchen experience (restaurant or hotel preferred)</li><li>Culinary certificate or training is an advantage</li><li>Basic knowledge of food preparation and cooking techniques</li><li>Familiar with food safety and hygiene standards</li><li>Ability to work in a fast-paced environment</li><li>Team player with good communication skills</li><li>Flexible with shifting schedules, weekends, and holidays</li></ul>Key Responsibilities:<ul><li>Assist in preparing and cooking menu items</li><li>Prepare ingredients (cutting, chopping, marinating, portioning)</li><li>Maintain cleanliness and organization of kitchen areas</li><li>Follow instructions from senior chefs</li><li>Ensure compliance with food safety regulations</li></ul>Job Type: Full-timePay: Up to QAR2,500.00 per month

Commi 1- Kitchen

Royal Cup Speciality Coffee

Responsibilities:<ul><li>Food Preparation:</li><li>Execute hot food preparation tasks according to established recipes and standards.</li><li>Ensure the highest quality of ingredients and adherence to food safety guidelines.</li><li>Cooking Expertise:</li><li>Master various cooking techniques for a range of hot dishes.</li><li>Monitor and control cooking temperatures to achieve optimal taste and texture.</li><li>Menu Collaboration:</li><li>Collaborate with the head chef to develop and refine hot kitchen menu items.</li><li>Bring creativity and innovation to contribute to the overall culinary experience.</li><li>Kitchen Organization:</li><li>Maintain a clean and organized hot kitchen area.</li><li>Properly handle and store ingredients to minimize waste.</li><li>Quality Assurance:</li><li>Perform quality checks on food items before they are sent to the serving area.</li><li>Consistently uphold our standards for taste, presentation, and portion control.</li></ul>Qualifications:<ul><li>Proven experience as a Hot Kitchen Commi Chef or similar role.</li><li>Culinary degree or relevant certification is a plus.</li><li>Strong understanding of hot food preparation techniques and flavor profiles.</li><li>Ability to work in a fast-paced environment and adapt to changing priorities.</li><li>Knowledge of food safety and sanitation regulations.</li></ul>Benefits:<ul><li>Competitive salary</li><li>Employee discounts on food and beverages</li><li>Opportunities for career growth</li><li>Positive and collaborative work environment</li></ul>How to Apply: If you're ready to bring your culinary expertise to Royal Cup Restaurant &amp; Speciality Coffee, please send your resume and a cover letter outlining your relevant experience and passion for hot food preparation to info@royalcup.qa. Feel free to include any additional information that showcases your creativity and commitment to culinary excellence.Join us in creating delightful and memorable dining experiences at Royal Cup Restaurant &amp; Speciality Coffee!Job Type: Full-timeAbility to commute/relocate:<ul><li>Doha: Reliably commute or planning to relocate before starting work (Required)</li></ul>Education:<ul><li>Primary (Required)</li></ul>Experience:<ul><li>Hot Kitchen: 3 years (Required)</li><li>COMMI CHEF: 3 years (Required)</li></ul>Language:<ul><li>English (Required)</li></ul>Location:<ul><li>Doha (Required)</li></ul>

Commis Chef

Dee Truffles

Key Responsibilities:Food Preparation &amp; Cooking<ul><li>Assist in the preparation of ingredients (washing, peeling, chopping vegetables, portioning, etc.).</li><li>Support in the preparation of light meals, sandwiches, pastries, and salads.</li><li>Follow recipes and presentation standards set by the kitchen supervisor or head chef.</li><li>Assist in baking or assembling items as required.</li></ul>Kitchen Operations<ul><li>Ensure all food is prepared and stored according to food safety standards.</li><li>Maintain cleanliness of the kitchen workstations, utensils, and equipment.</li><li>Follow hygiene and safety regulations (HACCP or local health standards).</li><li>Label and store ingredients properly to avoid spoilage or contamination.</li></ul>Team Support<ul><li>Assist chefs and kitchen supervisors during busy periods.</li><li>Restock stations as needed throughout the shift.</li><li>Help with receiving and storing kitchen deliveries.</li></ul>Qualifications:<ul><li>Experience: 1 year in a kitchen environment (experience in caf&eacute;s, bakeries, or fast-paced kitchens is a plus).</li><li>Education: High school diploma or equivalent. Culinary school or food safety certification is an advantage.</li><li>Skills:</li><li>Basic understanding of kitchen tools and cooking techniques.</li><li>Willingness to learn and take direction.</li><li>Good hygiene and attention to cleanliness.</li><li>Ability to work quickly and efficiently as part of a team.</li></ul>Job Type: Full-timePay: QAR2,800.00 - QAR3,000.00 per month

Kitchen Team Member (Commis Chef)

Vogue Hospitality

1. Kitchen Leadership &amp; Management<ul><li>Lead, supervise, and manage all kitchen staff including Sous Chefs, Chef de Parties, Cooks, and Kitchen Assistants.</li><li>Provide training, coaching, and performance evaluations for kitchen team members.</li><li>Develop staff schedules to ensure optimal productivity and coverage.</li><li>Foster a positive, professional, and safety-focused work environment.</li></ul>2. Menu Planning &amp; Development<ul><li>Design and develop innovative, seasonal, and cost-effective menus.</li><li>Create standardized recipes with accurate portion control and plating guidelines.</li><li>Incorporate current food trends while maintaining brand standards.</li><li>Adjust menus based on customer feedback, food costs, and availability of ingredients.</li></ul>3. Food Quality &amp; Presentation<ul><li>Ensure all dishes meet high standards of taste, quality, and presentation.</li><li>Maintain consistency in food preparation and portion sizes.</li><li>Conduct regular quality checks before service.</li><li>Oversee plating and final presentation of dishes.</li></ul>4. Cost Control &amp; Budgeting<ul><li>Manage food costs and kitchen labor expenses within budget.</li><li>Monitor portion control and minimize waste.</li><li>Conduct inventory management and stock control.</li><li>Negotiate with suppliers to secure quality ingredients at competitive prices.</li></ul>5. Inventory &amp; Purchasing<ul><li>Oversee ordering of food supplies and kitchen equipment.</li><li>Maintain proper stock rotation (FIFO method).</li><li>Ensure accurate inventory records.</li><li>Build and maintain relationships with vendors and suppliers.</li></ul>6. Health, Safety &amp; Compliance<ul><li>Ensure compliance with food safety standards and local health regulations.</li><li>Maintain kitchen cleanliness and sanitation standards.</li><li>Enforce HACCP procedures and workplace safety policies.</li><li>Prepare for and manage health inspections.</li></ul>7. Operational Oversight<ul><li>Coordinate with restaurant management for smooth daily operations.</li><li>Manage banquet and special event catering requirements.</li><li>Ensure efficient kitchen workflow and service timing.</li><li>Oversee maintenance of kitchen equipment.</li></ul>8. Financial &amp; Administrative Duties<ul><li>Prepare reports on food costs, sales performance, and labor expenses.</li><li>Assist in setting pricing strategies for menu items.</li><li>Participate in budgeting and forecasting.</li><li>Manage payroll and staffing budgets.</li></ul>9. Customer &amp; Brand Engagement<ul><li>Interact with guests when necessary to gather feedback.</li><li>Maintain brand consistency and culinary identity.</li><li>Represent the establishment in culinary events or media when required.</li></ul>10. Continuous Improvement<ul><li>Stay updated on culinary trends and innovations.</li><li>Introduce new cooking techniques and menu enhancements.</li><li>Conduct regular staff training sessions.</li><li>Evaluate and improve kitchen processes.</li></ul>Job Type: Full-timePay: From QAR5,000.00 per month

Executive Chef

Raffles

<div>Company Description 
Join a hotel that is a member of the Accor network, whose group brings together more than 45 brands, 5,500 hotels, 10,000 restaurants and lifestyle destinations. Here, we believe in you and what you bring to the table. There are many opportunities for development and advancement. Every gesture, every smile, every action, contributes to creating a positive and memorable impact for our customers, our colleagues and also for our planet. Together, we embody the vision of responsible hospitality.
Take the opportunity to become a Heartist&reg;, and let your heart guide you in this world where life beats faster. 
Job Description 
The Junior Sous Chef will assist in the oversight of the day‑to‑day kitchen operations, supporting the Sous Chef / Chef de Cuisine in ensuring that all food preparation, production, presentation and service meet the high standards of the Raffles &amp; Fairmont brands. The role demands strong culinary technique, leadership potential, excellent organization and a proactive approach to guest‑centric service, food safety, cost control and team development. 
Key Responsibilities
Kitchen &amp; Production<ul><li>
Support the Sous Chef / Chef de Cuisine in managing the kitchen operations: food preparation, cooking, plating and service</li><li>
Ensure the consistency of all dishes in terms of taste, appearance, portion size and presentation, according to established recipes and brand standards</li><li>
Participate in mise en place, line management, assembly stations and service execution during high volume periods.</li><li>
Monitor and manage ingredient quality, storage, stock rotation, and minimize waste.</li></ul>
Quality, Food Safety &amp; Compliance<ul><li>
Maintain highest standards of hygiene, sanitation and kitchen safety, in compliance with HACCP and local regulations.</li><li>
Conduct regular checks on storage, equipment, food preparation and service to ensure compliance with standards.</li><li>
Ensure proper handling, labeling, and storage of food items, and supervise compliance across shifts.</li></ul>
Team Leadership &amp; Development<ul><li>
Supervise and support the kitchen team (line cooks, prep cooks, commis) during service; ensure smooth operations across shifts.</li><li>
Provide training, guidance and mentorship to junior kitchen staff; assist in schedule management and shift coverage.</li><li>
Assist with recruiting, evaluating performance, and providing feedback to culinary team members.</li></ul>
Operational Efficiency &amp; Cost Control<ul><li>
Help manage inventory levels, placing orders as required, monitoring usage and ensuring value for money.</li><li>
Assist in controlling food cost, portion control, wastage minimization and aligning kitchen operations with budgetary goals.</li><li>
Contribute to the development and implementation of standard operating procedures (SOPs) and best practices for kitchen efficiency.</li></ul>
Creativity &amp; Guest Experience<ul><li>
Collaborate with the culinary leadership team to develop and implement special menus, seasonal dishes, promotions, and themed events.</li><li>
Interact with guests when needed to gather feedback, resolve concerns and enhance their dining experience.</li><li>
Uphold the brand&rsquo;s standards in luxury service, presentation and hospitality experience.</li></ul> 

Qualifications 
<ul><li>
Culinary diploma or equivalent qualification in culinary arts, hotel &amp; restaurant management or related field.</li><li>
Minimum 3 years&rsquo; experience in a professional kitchen environment including at least 1 year in a supervisory or lead position.</li><li>
Experience in luxury hotels, high‑end restaurants or similar premium hospitality settings preferred.</li><li>
Strong culinary foundation: proficiency in a variety of cooking techniques, cuisines, plating/presentation styles and kitchen management.</li><li>
Leadership qualities: ability to motivate, train and direct a team; strong communication and interpersonal skills.</li><li>
Excellent organizational, multitasking and time‑management skills; ability to work under pressure in a fast‑paced environment.</li><li>
Flexible to work varied shifts, including evenings, weekends and holidays.</li><li>
Knowledge of food safety, hygiene standards, health regulations and kitchen operations software/inventory systems is a plus.</li><li>
A positive, proactive attitude with a passion for culinary excellence, creativity and guest satisfaction.</li></ul></div>

Junior Sous Chef

Hot n cool

Job SummaryResponsible for all culinary activities within the company, ensuring the highest standards of food quality, presentation, and innovation. This demands exceptional leadership, creativity, and organizational skills to effectively manage the kitchen team and deliver an outstanding dining experience to guests.Key Responsibilities1. Responsible for the day to day running of the kitchen as directed by the General Manager, or / Food and Beverage Director.2. Responsible for the implementing of all company Standard Operating Procedure (SOP).3. Directly responsible for managing and systemizing all food production; Oversee inventory and purchasing of products.4. Oversees all aspect of kitchen operations, including food preparations, cooking, and plating.5. Developing new dishes and overhauling menus to attract more clientele.6. Approving dishes before adding them to the menu.7. Managing kitchen production efficiently for ensuring smooth operations, and delivering high-quality dishes to customers.8. Menu engineer analyzes a restaurant's menu strategically and optimizes it to maximize profitability.9. Demonstrate the effective handling of guest queries or complaints and deal with them accordingly in conjunction with the General Manager or Food and Beverage Director, which will include logging as part of the process for continual improvement.10. Provide support and training to all sections of the kitchen, with menu knowledge, job role expectations and future development of each chef.11. Visiting all outlet restaurants ensuring consistency in operations, quality standards, and guest experience across multiple locations.12. Comply with municipality standards / Ministry requirement in terms of cleanliness, organization, and food safety.13. Setting appropriate PAR (Periodic Automatic Replacement) levels in all outlets determines the optimum amount of inventory stock needed on hand after each order delivery.14. Monitor inventory levels and place orders in a timely manner to ensure smooth kitchen operations.15. Any policies and procedures developed within the organization should be observed and followed.16. Helps with financial planning and budgeting.17. Estimate staff&rsquo;s workload and compensations.18. Ensure that the staff follow the rules set by the ARRM and/or by law regarding hygiene, stock rotation, dating, storage, temperature control of refrigerators, pest control, reporting of faulty equipment, reporting of notifiable diseases, reporting of absenteeism be it due to sickness or otherwise.19. At least quarterly meetings with each restaurant's with Head Chef to discuss menu and operations improvements.20. Sending weekly Rota&rsquo;s Schedule.21. Maintain records of attendance.22. Foster a climate of cooperation and respect between co-oworker23. Performs other duties assigned.Qualification, Experience &amp; Knowledge<ul><li>Culinary Degree.</li><li>15 years proven experience as an Executive Chef or similar role in a high-volume restaurant or hospitality.</li><li>Proficiency in menu planning, recipe, and culinary techniques.</li><li>Strong leadership abilities with the capacity to inspire and mentor the kitchen staff.</li><li>Excellent communication, organizational, and problem-solving skills.</li><li>Knowledge of food safety standards kitchen equipment, sanitation, and hygiene practices.</li><li>Proficiency in inventory management and financial analysis.</li><li>Experience with cost and labor management.</li><li>Understanding of useful computer programs (MS Office, restaurant management software, POS).</li><li>Willingness to work flexible hours, including evenings, weekends, and holidays.</li></ul>Job Types: Full-time, PermanentApplication Question(s):<ul><li>How many years you've been working in F&amp;B Industry?</li><li>How many years of experience as an Executive Chef?</li><li>What is your Nationality?</li><li>How much is your Expected Salary?</li><li>You can join Immediately?</li></ul>Work Location: In person

EXECUTIVE CHEF

Hyatt

<div><div>Summary<div>
The Role
In this role, you will be responsible to assist with the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations.
The Chef de Partie is responsible to supervise the assigned station / section of the outlet kitchen, in order to prepare a consistent, high quality product and ensure courteous, professional, efficient and flexible service that supports the outlet&rsquo;s operating concept and Hyatt International standards.</div></div><div> 
Qualifications<div>
Qualifications
Minimum 1 year of work experience as Chef de Partie or 2-3 years as Demi Chef de Partie/Commis in a hotel or large restaurant with good standards; preferably with experience in Thai Cuisine.
Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential.
Schedule flexibility is necessary and ability to multi-task
Preferably residing in Qatar, with support of transfer</div></div></div>

CHEF DE PARTIE - THAI NATIONAL

Explore 504+ Commi 1 kitchen in Doha this March. Find roles across top companies and apply now to boost your career.