commis chef

head chef

commis 1

shawarma chef

arabic & continental cook

commi chef experienced

Grams Restrand

Commis Chef &ndash; International &amp; Continental CuisineJob CriteriaQualifications<ul><li>High school diploma or equivalent; culinary certification is an advantage.</li><li>Minimum 1&ndash;2 years of experience as a Commis Chef or Kitchen Assistant in an international or continental cuisine restaurant.</li><li>Basic knowledge of international cooking methods, food preparation, and presentation.</li><li>Familiarity with a variety of cuisines, including European, American, Mediterranean, and other international dishes.</li><li>Knowledge of food safety, hygiene, and HACCP standards.</li><li>Ability to work efficiently in a fast-paced kitchen environment.</li><li>Physically fit and able to stand for long periods and lift kitchen supplies when required.</li><li>Good communication and teamwork skills.</li><li>Flexible to work shifts, weekends, and public holidays.</li></ul>Key Skills &amp; Competencies<ul><li>Basic cooking and food preparation skills.</li><li>Understanding of kitchen operations and food handling procedures.</li><li>Ability to follow recipes and instructions accurately.</li><li>Attention to detail and commitment to food quality.</li><li>Good organizational and time-management skills.</li><li>Ability to work under pressure while maintaining quality standards.</li><li>Positive attitude and willingness to learn from senior chefs.</li></ul>Responsibilities<ul><li>Assist chefs in preparing and cooking international and continental dishes according to restaurant standards.</li><li>Prepare ingredients, sauces, stocks, and garnishes as required.</li><li>Ensure food is prepared, portioned, and presented consistently.</li><li>Maintain cleanliness and organization of workstations, kitchen equipment, and storage areas.</li><li>Follow food safety, sanitation, and hygiene procedures at all times.</li><li>Assist with stock rotation, inventory control, and proper storage of food items (FIFO).</li><li>Support receiving and checking deliveries of kitchen supplies.</li><li>Minimize food wastage and ensure efficient use of ingredients.</li><li>Perform any other duties assigned by the Head Chef, Sous Chef, or Chef de Partie.</li></ul>Preferred Qualifications<ul><li>Experience in hotels, fine dining restaurants, casual dining, or high-volume international restaurants.</li><li>Basic knowledge of menu planning and food costing.</li><li>Experience with grills, sauces, pasta, salads, soups, and continental main courses.</li><li>Ability to work in a multicultural team environment.</li></ul>Pay: QAR2,000.00 - QAR2,500.00 per monthWork Location: In person

Commi Chef- experienced in International and Continental Cuisine

Tabrah Holding

Job Title: Commi II (Hot Kitchen)We Are Hiring: Commi II (Hot Kitchen)&ndash; Neighborhood RestaurantJoin Our Culinary Team!We are seeking a dedicated and hardworking Commis II to join our kitchen team. The Commis II will assist in the preparation and presentation of food under the supervision of senior chefs. Responsibilities include basic cooking, food preparation, maintaining kitchen cleanliness, and following food safety standards. This role is ideal for someone who is passionate about cooking, eager to learn, and ready to grow within a professional kitchen environment.Responsibilities:<ul><li>Food Preparation: Assist in the preparation of various dishes, including chopping vegetables, measuring ingredients, and basic cooking techniques.</li><li>Station Maintenance: Keep your designated work area clean, organized, and sanitary according to restaurant and health department regulations.</li><li>Following Recipes: Strictly follow recipes and plating instructions to ensure consistency in taste and presentation.</li><li>Learning &amp; Development: Actively learn new cooking techniques, recipes, and menu items under the supervision of the senior chefs.</li><li>Inventory Management: Assist with inventory checks and stock rotation to minimize waste and maintain freshness.</li><li>Adhering to Standards: Comply with all food safety and hygiene standards to guarantee guest safety.</li><li>Teamwork: Collaborate effectively with other kitchen staff to ensure smooth service.</li></ul>Qualifications:<ul><li>Experience: Minimum 1 year of experience in a hot kitchen line.</li><li>Passion for Mediterranean cuisine is a plus.</li><li>Education: Culinary school training or relevant certification is an asset.</li><li>Skills: Basic knife skills, understanding of food safety, ability to work under pressure, and a willingness to learn.</li><li>Language: English proficiency is necessary. Arabic language skills are an advantage.</li></ul>Personal Attributes:<ul><li>Passion for food and culinary excellence.</li><li>Ability to work under pressure and meet deadlines.</li><li>Positive attitude and team-oriented approach.</li><li>Adaptability and resilience in a fast-paced, dynamic environment.</li></ul>Job Type: Full-timeWork Location: In person

Commi II (Hot Kitchen)

Integrated Group

Hiring Now: Shawarma &amp;BBQ Chef &ndash; DohaWe&rsquo;re looking for an experienced Shawarma &amp; BBQ Chef to join our team!Requirements: Min. 3 years experience Valid QID + NOC required<ul><li>Prepare and cook shawarma, kebabs, and a variety of BBQ dishes.</li><li>Marinate meats (chicken, beef, lamb) using traditional and house recipes.</li><li>Operate grilling equipment, rotisserie machines, and BBQ stations efficiently.</li><li>Monitor cooking times and temperatures to ensure food quality and safety.</li><li>Slice shawarma meat properly and assemble wraps, platters, and sandwiches.</li><li>Maintain cleanliness and hygiene of the kitchen and work area.</li><li>Ensure proper storage of ingredients and stock rotation (FIFO method).</li><li>Assist in menu development and suggest new BBQ items when needed.</li><li>Follow health and safety regulations at all times.</li><li>Manage inventory and report shortages or wastage.</li></ul>Location: Doha Send CV to hr@igqatar.com or Whatsapp : 30285309Job Type: Full-timeExperience:<ul><li>Shawarma chef: 2 years (Preferred)</li></ul>Work Location: In person

Shawarma & BBQ Chef

Sugar Bear

Dessert &amp; Ice Cream ChefAbout the RoleWe are seeking a creative and experienced Dessert &amp; Ice Cream Chef to join our growing premium dessert brand in Qatar. The ideal candidate will be passionate about creating innovative products, maintaining high quality standards, and contributing to the growth of our menu and customer experience.Responsibilities<ul><li>Create and develop innovative ice cream, dessert, and menu concepts.</li><li>Manage kitchen operations and daily production.</li><li>Ensure product quality consistency and cost control.</li><li>Maintain food safety and hygiene standards.</li></ul>Requirements<ul><li>Previous experience in the same field.</li><li>Strong creativity and product development skills.</li><li>Knowledge of food costing and kitchen management.</li><li>Ability to work in a fast-paced environment.</li><li>Qatar work visa with NOC is preferred.</li></ul>Benefits<ul><li>Competitive salary package</li><li>Career growth opportunities</li><li>Supportive work environment</li><li>Training and development opportunities</li></ul>Pay: QAR6,000.00 - QAR9,000.00 per monthWork Location: In person

Dessert & Ice Cream Chef

VOCO

<div>Your day to day<ul><li>Ensures all food is prepared fresh and is of the highest quality</li><li>Ensure the correct preparation and presentation of dishes in accordance with menu cards and produced on a consistent basis.</li><li>Strictly adheres to all recipes, methods and instructions from supervisor.</li><li>Consistently checks temperatures in foods and follows proper procedures in regards to chilling, re-heating, and holding food.</li><li>Checks outlet upon arrival to determine status of outstanding safety, or equipment issues</li><li>Checks outlet prior to leaving to ensure cleanliness, proper disposal/removal of food, and proper storing and labeling</li><li>Responsible for accuracy in daily inventories and requisitions.</li><li>Assist the Head Chef in controlling and analyzing on an on-going basis, the following:
</li><li>Quality levels of production and presentation, including employee cafeteria.</li><li>Guest Satisfaction.</li><li>Merchandising and promotions.</li><li>Operating, Payroll, Food costs according to budget.</li><li>Sanitation, Cleanliness and Hygiene.</li><li>Food photo sessions for all new menus &ndash; set standard.</li><li>Maintenance of recipe cards for all menu items.</li><li>Staff attendance, rosters</li><li>Assist in production, preparation and presentation of all food items to ensure highest quality at all times.</li><li>Supervise and control the kitchen to meet work requirements.</li><li>Assist Head Chef with inspections of physical of kitchen areas including cold rooms and equipment.</li><li>Assumes responsibilities of Head Chef in his absence.</li><li>Assist in the preparation and testing of outlet and promotional menus following the guidelines: Requirements, competition, trends, recipes, potential cost, availability.</li><li>Maintain and keep up to date training record.</li><li>Ensure team members are informed about new procedures, special events in the hotel, daily functions and food cost and to received feedback.</li><li>Ensure hygiene and sanitation, all precautions on Fire, Health and Safety are taken in the kitchen and that all employees are will trained in this aspect.</li><li>Display good time management techniques with proper planning and control.</li><li>Strives to continuously improve flow of production</li><li>Check regularly perishable food items received for quantity and quality standards.</li><li>Assist Head Chef in the planning &amp; ordering of food stock in accordance with the volume of business.</li><li>Perform related duties and special projects as assigned.</li></ul><div>
</div><div>FINANCIAL RETURN</div><ul><li>Assist the Head Chef in supervising the functioning of all Kitchen employees&rsquo; facilities and costs to ensure maximum Food &amp; Beverage departmental profit is achieved.</li><li>Controls and decreases waste by maintaining logs to submit daily/weekly</li><li>Observe and comply with the company&rsquo;s requisition and purchase order system</li></ul><div>
</div><div>RESPONSIBLE BUSINESS</div><ul><li>Comply with and ensure adherence to all of the hotel&rsquo;s policies and procedures</li><li>Comply with all occupational health and safety policies and procedures</li><li>Attend all scheduled meetings</li><li>Inform on a daily basis the Head Chef of all relevant information in operational matters including information, which does not require the Head Chef&rsquo;s action.</li><li>Liaise with F &amp; B Controls for food costing, ordering and supply.</li><li>Liaise with departmental heads for co-ordination of functions and activities.</li><li>Coordinate with kitchen stewarding for proper sanitation, maintenance of equipment, cleaning of cold stores, supply of service dishes, during service hours.</li><li>Maintain a good working relationship with all staff and colleagues throughout the hotel and sister properties.</li><li>Maintain in good working order all hotel property.</li><li>Maintain a positive and professional attitude at all times</li></ul><div>
</div><div>PEOPLE</div><ul><li>Assist scheduling of kitchen staff to ensure proper cover of shift as per business requirements.</li><li>Recommend increments, promotion and transfer of chefs to Head Chef and under his guidance conduct such functions as employee orientation, coaching and supervision, if necessary, to ensure appropriate productivity.</li><li>Assist Head Chef in conducting formal on-the-job training session for kitchen employees.</li><li>Utilize coaching skills and demonstrate the development of other team members.</li></ul><div>
</div><div>GENERAL</div><ul><li>Communicate effectively with all other departments</li><li>Attend meetings, training sessions and any other required meeting or training session.</li><li>Identify opportunities to innovate service delivery and product offering to meet and exceed client expectations.</li><li>Ensure safe work practices are adopted at all time and report any OHS concerns immediately to your direct manager or HR Manager.</li><li>Ensure consistency in quality of appearance and taste, and the best quality menus using the freshest ingredients.</li><li>Effectively participate in the organization of ordering, cost controlling and wastage of food.</li><li>Lead by example and ensure all procedures (HACCP, Health and Safety, and Food Safety Management) are maintained to the required standards to which training has been received, and are being followed by all kitchen members.</li><li>Manage and deliver the production needs of the kitchen to the required standards.</li><li>Manage time through effective planning of work, maintaining a high level of productivity.</li><li>Achieve customer satisfaction rating of above expectations.</li><li>Meet maximum creativity and understanding of food, by creating dishes and assisting with menu development.</li><li>Assigned projects are completed within designated timeframes</li><li>Reports, presentations and other administrative duties are consistently on a high standard; and free of errors and omissions.</li></ul><div>
</div><div>What we need from you</div><div>
PERSONAL CHARACTERISTICS</div><div>
Education</div><ul><li>Formal Hospitality Management qualifications in Culinary Institute&ndash; desirable</li><li>Completion and awarded Intermediate Food Hygiene Certification</li><li>Completion and awarded HACCP Certification</li></ul><div>
</div><div>Experience</div><ul><li>At least 5 years previous experience in a hotel or branded units</li><li>Minimum 2 years in similar capacity</li><li>Experience in a high cover International /Mediterranean cuisine</li><li>Knowledge in preparation of all Pastry and bakery products and all culinary operations.</li><li>Knowledge of volume production and ability to maintain the highest quality standards.</li><li>
</li></ul><div>Technical</div><ul><li>Competent Word, Excel, PowerPoint and software packages</li><li>Competent Oral and Written Communication Skills</li><li>Ability to follow standards recipes and convert quantities mathematically</li><li>Ability to taste all foods to assure correct preparation</li><li>Knowledge of stock control, rotas and budgetary controls</li><li></li></ul><div>
Personal Attributes</div><ul><li>&lsquo;Can do&rsquo; attitude and a high level of energy</li><li>Professionally groomed</li><li>Able to manage task simultaneously; and priorities</li><li>Flexible and aware of the pressure points within the kitchen environment and adapt to each situation with maturity and calmness.</li><li>Hands-on attitude, leads by example</li><li>Always goes the extra mile to ensure guests satisfaction.</li></ul><div>
</div><div></div>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.</div>

Jnr Sous Chef

Amazing production for entertainment event

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

Hot n cool

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

Explore 91+ Commi chef experienced in Doha this June. Find roles across top companies and apply now to boost your career.