food & beverage service captain - banquet

restaurant manager

barista

demi chef de partie

commis

food & beverage service captain - banquet Jobs in Doha

culinary chef

Rixos

<div>Company Description 
Rixos Premium Qetaifan Island North
Rixos Premium Qetaifan Island North offers guests a luxurious breakaway to an island packed with entertainment and adventure. With five acres of fun-filled attractions, including a sensational waterpark, private beach, retail area, a beach club, and numerous fine dining and casual restaurants, Rixos Premium Qetaifan Island North is the ultimate multi-inclusive vacation destination. 
Job Description 
Chef de Partie - Bakery
This role involves contributing to the overall success of the culinary team by overseeing bakery operations with precision, collaborating with colleagues, and maintaining a positive, efficient, and quality-driven working environment.<ul><li>
Take responsibility for the assigned bakery section and any additional tasks delegated by the Sous Chef or Junior Sous Chef.</li><li>
Prepare, bake, portion, and finish breads, pastries, viennoiseries, and baked goods according to prescribed recipes, standards, and presentation guidelines.</li><li>
Monitor baking temperatures, proofing processes, and finishing techniques to ensure consistent product quality.</li><li>
Receive and inspect bakery ingredients and supplies to ensure they meet established quality, freshness, and quantity standards.</li><li>
Ensure all bakery preparation is carried out according to specifications, recipes, and production timelines.</li><li>
Maintain high guest satisfaction by ensuring consistent bakery product quality and presentation standards.</li><li>
Use ingredients efficiently to minimize wastage while maintaining quality standards.</li><li>
Perform all tasks listed in the bakery production schedule along with any additional duties assigned by the Sous Chef or Junior Sous Chef.</li><li>
Enforce strict hygiene, food safety, and sanitation standards while maintaining a clean and organized bakery workspace.</li></ul> 

Qualifications 
<ul><li>
Culinary or Bakery/Pastry diploma from a recognized institution (preferred).</li><li>
3&ndash;5 years of experience in a professional bakery or pastry kitchen, including similar experience.</li><li>
Ability to manage a bakery section independently in a fast-paced environment.</li><li>
Good leadership, teamwork, and communication skills.</li><li>
Knowledge of food safety, hygiene standards, and kitchen sanitation practices.</li><li>
Attention to detail, creativity, and consistency in product quality and presentation.</li><li>
Ability to work flexible shifts, including early mornings, weekends, and holidays.</li></ul> 

Additional Information</div>

Chef de Partie - Bakery

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

Chef

<div>Company Description 
Rixos Premium Qetaifan Island North
Rixos Premium Qetaifan Island North offers guests a luxurious breakaway to an island packed with entertainment and adventure. With five acres of fun-filled attractions, including a sensational waterpark, private beach, retail area, a beach club, and numerous fine dining and casual restaurants, Rixos Premium Qetaifan Island North is the ultimate multi-inclusive vacation destination. 
Job Description 
Demi Chef de Partie - Butchery
Primarily responsible for preparing high-quality meat and poultry cuts while maintaining strict hygiene, food safety, and kitchen sanitation standards as per health and safety regulations.<ul><li>
Assist in the preparation of meats, poultry, and seafood including trimming, portioning, marinating, and mise en place according to standards set by the Chef de Partie or Sous Chef.</li><li>
Execute butchery tasks with precision, ensuring proper cuts, quality control, and minimal wastage.</li><li>
Support the management of the butchery section, ensuring smooth daily operations and readiness for kitchen service.</li><li>
Coordinate with other kitchen sections to ensure timely supply of prepared meats and ingredients.</li><li>
Maintain effective communication and teamwork within the kitchen to support operational efficiency.</li><li>
Adhere strictly to hygiene, food safety, storage, labeling, and sanitation standards in all butchery practices.</li></ul> 

Qualifications 
<ul><li>
Minimum of High school education or a degree in Culinary</li><li>
Minimum 2 years of relevant experience in a similar capacity</li><li>
Previous experience in French cuisine</li><li>
Oral proficiency in English language</li><li>
Good reading, writing and oral proficiency in English language</li><li>
Ability to speak other languages and basic understanding of local languages will be an advantage</li></ul></div>

Demi Chef de Partie - Butchery

Direct optimize hospitality

Location: Doha, QatarWe are looking for a talented and experienced head chef to lead our kitchen operations and deliver exceptional dining experiences. The ideal candidate must be creative, organized, and capable of managing a fast-paced kitchen environment.Key Responsibilities:<ul><li>Lead and manage the entire kitchen team.</li><li>Plan and develop innovative menus.</li><li>Ensure high standards of food quality, taste, and presentation.</li><li>Control food costs, inventory, and kitchen expenses.</li><li>Maintain hygiene and food safety standards (HACCP).</li><li>Train, mentor, and supervise kitchen staff.</li><li>Coordinate with management for smooth daily operations.</li></ul>Requirements:<ul><li>Proven experience as a head chef or executive chef.</li><li>Strong leadership and team management skills.</li><li>Expertise in international cuisines (preferred).</li><li>Knowledge of food costing and inventory control.</li><li>Ability to work under pressure.</li><li>Excellent communication skills.</li></ul>What We Offer:<ul><li>Competitive salary package.</li><li>Professional working environment.</li><li>Career growth opportunities.</li></ul>Job Types: Full-time, PermanentPay: Up to QAR7,000.00 per month

Head 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)

Marriott International

<div>Additional Information 
Job Number26013433 
Job CategoryFood and Beverage &amp; Culinary 
LocationAl Messila a Luxury Collection Resort &amp; Spa Doha, Um Al Saneem Street, Doha, Qatar, Qatar 
ScheduleFull Time 
Located Remotely?N 
Position Type Management 
<div><div>JOB SUMMARY 
Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. 
CANDIDATE PROFILE 
Education and Experience
<ul><li>High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.</li></ul>
OR
<ul><li>2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.</li></ul> 
CORE WORK ACTIVITIES 
Ensuring Culinary Standards and Responsibilities are Met
<ul><li>Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.</li></ul>
<ul><li>Reviews and adjust systems and procedures in the kitchen to ensure their effectiveness.</li></ul>
<ul><li>Develops, designs, or creates new menus and recipes based on standards or artistic contributions.</li></ul>
<ul><li>Demonstrates knowledge of high quality food products, presentations and flavor.</li></ul>
<ul><li>Ensures compliance with food handling and sanitation standards.</li></ul>
<ul><li>Ensures compliance with all applicable laws and regulations.</li></ul>
<ul><li>Follows proper handling and right temperature of all food products.</li></ul>
<ul><li>Knows and implements brand&rsquo;s Safety Standards.</li></ul>
<ul><li>Supervises kitchen shift operations and ensures compliance with all Food &amp; Beverage policies, standards and procedures.</li></ul>
<ul><li>Maintains purchasing, receiving and food storage standards.</li></ul>
<ul><li>Operates and maintains all department equipment and reports malfunctions.</li></ul>
<ul><li>Supports procedures for food &amp; beverage portion and waste controls.</li></ul>
<ul><li>Develop and implement environmentally friendly processes and procedures for food preparation, energy use and waste management in the restaurant.</li></ul>
<ul><li>Checks the quality of raw and cooked food products to ensure that standards are met.</li></ul>
<ul><li>Assists in determining how food should be presented and creates decorative food displays.</li></ul> 
Leading Culinary Team
<ul><li>Supervises and coordinates activities of cooks and workers engaged in food preparation.</li></ul>
<ul><li>Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.</li></ul>
<ul><li>Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.</li></ul>
<ul><li>Encourages and builds mutual trust, respect, and cooperation among team members.</li></ul>
<ul><li>Serves as a role model to demonstrate appropriate behaviors.</li></ul>
<ul><li>Ensures and maintains the productivity level of employees.</li></ul>
<ul><li>Ensures that menu items are prepared and presented according to use record standards.</li></ul>
<ul><li>Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.</li></ul>
<ul><li>Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.</li></ul>
<ul><li>Leads shifts while personally preparing food items and executing requests based on required specifications.</li></ul> 
Maintaining Culinary Goals
<ul><li>Achieves and exceeds goals including performance goals, budget goals, team goals, etc.</li></ul>
<ul><li>Develops specific goals and plans to prioritize, organize, and accomplish your work.</li></ul>
<ul><li>Comprehends budgets, operating statements and payroll progress reports as needed to assist in the financial management of department.</li></ul>
<ul><li>Schedules employees to business demands and tracks employee time and attendance.</li></ul>
<ul><li>Understands the impact of departments operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.</li></ul>
<ul><li>Orders employee uniforms according to budget and ensures uniforms are properly inventoried and maintained.</li></ul>
<ul><li>Reviews staffing levels to ensure that guest service, operational and financial objectives are met.</li></ul> 
Ensuring Exceptional Customer Service
<ul><li>Provides services that are above and beyond for customer satisfaction and retention.</li></ul>
<ul><li>Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.</li></ul>
<ul><li>Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.</li></ul>
<ul><li>Sets a positive example for guest relations.</li></ul>
<ul><li>Handles guest problems and complaints.</li></ul>
<ul><li>Strives to improve service performance.</li></ul>
<ul><li>Helps employees receive on-going training to understand guest expectations.</li></ul> 
Managing and Conducting Human Resource Activities
<ul><li>Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.</li></ul>
<ul><li>Identifies the educational needs of others, developing formal educational or training programs or classes, and teaching or instructing others.</li></ul>
<ul><li>Assists as needed in the interviewing and hiring of employee team members with appropriate skills.</li></ul>
<ul><li>Participates in the employee performance appraisal process, providing feedback as needed.</li></ul>
<ul><li>Solicits employee feedback, utilizes an &quot;open door&quot; policy and reviews employee satisfaction results to identify and address employee problems or concerns.</li></ul>
<ul><li>Participates in training the Restaurant and Catering staff on menu items including ingredients, preparation methods and unique tastes.</li></ul> 
Additional Responsibilities
<ul><li>Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.</li></ul>
<ul><li>Analyzes information and evaluating results to choose the best solution and solve problems.</li></ul>
<ul><li>Attends and participates in all pertinent meetings.</li></ul></div><div> 
</div>At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.
The Luxury Collection Hotels &amp; Resorts, with over 120 properties in more than 35 countries, offers the promise of authentic experiences that evoke lasting, treasured memories. Our more than 100 years of experience, beginning in 1906 under the Italian CIGA brand &ndash; a collection of Europe's most celebrated and iconic properties &ndash; serves as a solid foundation as we continuously evolve to exceed the desires of the luxury traveler. 
<div>
 
From legendary palaces and remote retreats to timeless modern classics, each luxury hotel and resort is a unique and cherished expression of its locale &ndash; a portal to the destination&rsquo;s cultural charms and treasures. If you are someone with an appreciation for evocative storytelling, a keen interest and passion for this destination's heritage, and a desire to deliver genuine, personalized, and anticipatory hospitality, then we invite you on our journey. In joining The Luxury Collection, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.</div></div></div>

Chef De Cuisine

Millennium Place Doha

As a Chef De Partie, you will be responsible for overseeing the pastry section in the kitchen, ensuring the preparation and presentation of dishes meet the highest standards of quality and taste. Your role involves working closely with the kitchen team and contributing to the overall success of the kitchen department.&middot; Oversee and manage a specific section or station within the kitchen.&middot; Prepare and execute dishes according to established recipes and standards.&middot; Ensure the highest standards of food quality, taste, and presentation in your section.&middot; Maintain strict adherence to food safety and sanitation standards.&middot; Collaborate with the Sous Chef and culinary team to ensure smooth kitchen operations.&middot; Assist in keeping the kitchen organized, clean, and efficient.&middot; Train and mentor, the junior kitchen team within your section.&middot; Contribute to the development and adaptation of recipes for your section.&middot; Stay updated on culinary trends, techniques, and emerging ingredients.&middot; Participate in special culinary events, promotions, and guest interactions.&middot; Support other sections of the kitchen as needed during peak hours.&middot; Foster a culture of excellence in culinary techniques and teamwork.&middot; Operate in a safe and environmentally friendly manner to safeguard the health and safety of guests and colleagues, as well as contribute to environmental conservation.&middot; Adhere to the company&rsquo;s environmental, health, and safety procedures and policies.Qualifications&middot; A minimum of 2 years of experience as a Chef de Partie - Pastry/Bakery in a fine dining restaurant or luxury hotel setting.&middot; Proficiency in pastry and bakery techniques, with a strong knowledge of baking.&middot; Locally Available.&middot; Excellent communication and teamwork skills.Job Types: Full-time, PermanentPay: QAR2,999.00 - QAR3,000.00 per month

Chef De Partie - Pastry

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