restaurant manager

chef de cuisine

social media specialist

demi chef de partie

sous chef

culinary specialist

Park Hyatt Doha

<div><div>Summary<div>
Park Hyatt Doha is looking for a passionate and enthusiastic Culinary Intern to join the team. This internship provides an excellent opportunity for students or recent graduates to gain real-world experience in a high-end hospitality setting. The intern will work alongside experienced chefs, learning the fundamentals of food preparation, kitchen operations, and culinary excellence.</div></div><div>
Qualifications<div><ul><li>
Currently enrolled in or recently graduated from a Culinary or Hospitality program.</li><li>
Passion for cooking and learning about international cuisine.</li><li>
Strong attention to detail and commitment to quality.</li><li>
Ability to work in a fast-paced, team-oriented environment.</li><li>
Willingness to learn and adapt to new challenges.</li><li>
Flexibility to work shifts, including weekends and holidays.
 Previous kitchen experience is a plus but not required. 
If you are passionate about hospitality and eager to gain invaluable industry experience, we would love to hear from you! 
Apply today and start your journey with us! 
________________________________________ 
Park Hyatt Doha is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees.</li></ul></div></div></div>

CULINARY INTERN

Inspire Management Training Center

We are seeking a skilled and experienced Sous Chef specializing in Asian cuisine to support the Head Chef in overseeing kitchen operations within a luxury hospitality environment in Qatar. The ideal candidate will demonstrate strong culinary expertise, leadership abilities, and a passion for delivering high-quality Asian dishes.Key Responsibilities:<ul><li>Assist the Head Chef in planning, preparing, and executing Asian cuisine menus for all outlets.</li><li>Supervise, train, and motivate kitchen staff to maintain consistent food quality and presentation standards.</li><li>Ensure adherence to hygiene, safety, and sanitation standards in the kitchen at all times.</li><li>Monitor inventory levels, manage stock, and coordinate with suppliers to ensure timely procurement of ingredients.</li><li>Maintain consistency in taste, presentation, and portion control across all dishes.</li><li>Support the Head Chef in developing new recipes, specials, and seasonal menus.</li><li>Assist in scheduling kitchen staff, managing workflow, and ensuring smooth operations during service hours.</li><li>Monitor kitchen performance, address operational issues, and implement improvements.</li><li>Maintain compliance with all brand standards, food safety regulations, and local health guidelines.</li><li>Collaborate with front-of-house teams to ensure excellent guest dining experiences.</li></ul>Qualifications &amp; Experience:<ul><li>Diploma or Bachelor&rsquo;s degree in Culinary Arts, Hotel Management, or related field.</li><li>4+ years of proven experience as a Sous Chef or similar role, preferably in Asian cuisine within luxury hotels in the GCC.</li><li>Strong knowledge of Asian cooking techniques, flavors, and regional specialties.</li><li>Leadership and team management skills with the ability to mentor junior kitchen staff.</li><li>Excellent time management, organizational, and multitasking abilities.</li><li>Strong attention to detail and commitment to maintaining high culinary standards.</li><li>Understanding of hygiene, food safety, and operational compliance.</li><li>Ability to work under pressure in a fast-paced kitchen environment.</li><li>Fluency in English is required; proficiency in additional languages is a plus.</li></ul>Benefits:<ul><li>Competitive salary package.</li><li>Company-provided accommodation, meals, and transportation.</li></ul>Job Types: Full-time, PermanentPay: QAR7,500.00 per monthEducation:<ul><li>Diploma (Preferred)</li></ul>Experience:<ul><li>Sous Chef: 4 years (Required)</li></ul>Language:<ul><li>English and Hindi (Required)</li></ul>Location:<ul><li>Doha (Required)</li></ul>

Sous Chef

Nourish Qatar

Hiring Now: Experienced Arabic Chef (Locally Available in Qatar)We are looking for a skilled Arabic Chef to join our restaurant team. The ideal candidate will have experience preparing a variety of Arabic and International dishes, with a focus on authentic flavors and high-quality presentation.Key Responsibilities:<ul><li>Prepare and cook Arabic &amp; International cuisine with excellent taste, quality, and presentation.</li><li>Manage daily kitchen operations including food preparation, cooking, and plating.</li><li>Collaborate with the team to develop and update menus with seasonal and innovative dishes.</li><li>Maintain high standards of food safety, hygiene, and cleanliness at all times.</li></ul>Qualifications:<ul><li>Proven experience as a Chef or in a similar culinary role.</li><li>Strong knowledge of Arabic cuisine and modern cooking techniques.</li><li>2&ndash;3 years of relevant work experience (local experience in Qatar preferred).</li><li>Excellent communication, teamwork, and leadership skills.</li><li>Must be locally available in Qatar and ready to join immediately.</li></ul>Send your CV via WhatsApp: 77348524Job Type: Full-timePay: From QAR3,000.00 per month

CDP Chef

Marriott International

<div>Additional Information 
Job Number25189942 
Job CategoryFood and Beverage &amp; Culinary 
LocationThe St. Regis Doha, Doha West Bay, Doha, Qatar, Qatar, 14435 
ScheduleFull Time 
Located Remotely?N 
Position Type Non-Management<div><div> 
POSITION SUMMARY 
Prepare special meals or substitute items. Regulate temperature of ovens, broilers, grills, and roasters. Pull food from freezer storage to thaw in the refrigerator. Ensure proper portion, arrangement, and food garnish. Maintain food logs. Monitor the quality and quantity of food that is prepared. Communicate assistance needed during busy periods. Inform Chef of excess food items for use in daily specials. Inform Food &amp; Beverage service staff of menu specials and out of stock menu items. Ensure the quality of the food items. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods. 
Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Anticipate and address guests&rsquo; service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors. 
PREFERRED QUALIFICATION
Education: Technical, Trade, or Vocational School Degree.
Related Work Experience: At least 3 years of related work experience.
Supervisory Experience: No supervisory experience.
License or Certification: None 
</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.
Combining timeless glamour with a vanguard spirit, St. Regis Hotels &amp; Resorts is committed to delivering exquisite experiences at more than 50 luxury hotels and resorts in the best addresses around the world. Beginning with the debut of The St. Regis hotel in New York by John Jacob Astor IV at the dawn of the twentieth century, the brand has remained committed to an uncompromising level of bespoke and anticipatory service for all of its guests, delivered flawlessly by a team of gracious hosts that combine classic sophistication and modern sensibility, as well as our signature Butler Service. We invite you to explore careers at St. Regis. In joining St. Regis, 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>

Commis I

Raffles Hotels & Resorts

<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

Madre Integrated Engineering

Commis Chef &ndash;A Commis Chef assists the kitchen team in food preparation, cooking, and maintaining high kitchen standards. This is an entry-level culinary position designed to help develop skills, follow instructions from senior chefs, and ensure smooth kitchen operations.Key ResponsibilitiesFood Preparation<ul><li>Prepare ingredients such as chopping vegetables, measuring portions, and marinating items.</li><li>Assist in basic cooking tasks under supervision.</li><li>Ensure consistent quality and presentation of prepared items.</li></ul>Kitchen Support<ul><li>Follow instructions from Chef de Partie, Sous Chef, and Head Chef.</li><li>Organize workstation and maintain mise en place.</li><li>Assist in receiving, storing, and rotating stock (FIFO).</li><li>Support other kitchen sections whenever needed.</li></ul>Hygiene &amp; Safety<ul><li>Maintain cleanliness and sanitation in the kitchen.</li><li>Follow food safety standards and proper handling procedures.</li><li>Clean workstations, equipment, and tools after use.</li><li>Comply with all health and safety regulations.</li></ul>Production Duties<ul><li>Prepare sauces, soups, garnishes, and basic dishes.</li><li>Plate dishes under guidance to maintain presentation standards.</li><li>Help during service to ensure timely and efficient food output.</li></ul>Teamwork &amp; Learning<ul><li>Work closely with senior chefs to learn cooking techniques and kitchen practices.</li><li>Attend training sessions and continuously improve culinary skills.</li><li>Ask questions and show initiative to grow within the team.</li></ul>Qualifications &amp; Skills<ul><li>Basic culinary training or diploma is preferred.</li><li>Previous experience in a professional kitchen is an advantage but not required.</li><li>Strong willingness to learn and develop culinary skills.</li><li>Good communication and teamwork abilities.</li><li>Ability to work in a fast-paced environment.</li><li>Strong attention to detail and hygiene.</li></ul>Working Conditions<ul><li>Hot, fast-paced kitchen environment.</li><li>Interested candidates can send cv to 31313903 / bency@madre-me.com</li></ul>Job Type: Full-time

Commis Chef

We are seeking a skilled Demi Chef de Partie to assist in daily kitchen operations within a luxury hospitality environment in Qatar. The ideal candidate will have strong culinary skills, attention to detail, and the ability to work efficiently in a fast-paced kitchen while maintaining high standards of food quality and presentation.Key Responsibilities:<ul><li>Assist the Chef de Partie and Head Chef in preparing and cooking dishes according to established recipes and standards.</li><li>Ensure consistent quality, taste, and presentation of all dishes.</li><li>Maintain cleanliness, hygiene, and safety standards in the kitchen.</li><li>Assist in stock management, portion control, and proper storage of ingredients.</li><li>Support training and guidance of junior kitchen staff as required.</li><li>Collaborate with team members to ensure smooth kitchen operations during service hours.</li><li>Follow all food safety, hygiene, and operational compliance protocols.</li><li>Participate in menu development and the execution of special promotions or themed menus.</li></ul>Qualifications &amp; Experience:<ul><li>Diploma in Culinary Arts, Hotel Management, or related field is preferred.</li><li>2&ndash;3 years of experience as a Demi Chef de Partie or in a similar kitchen role, preferably within luxury hotels.</li><li>Solid understanding of cooking techniques, kitchen operations, and food safety standards.</li><li>Ability to work efficiently under pressure in a fast-paced environment.</li><li>Strong attention to detail and commitment to maintaining high culinary standards.</li><li>Team-oriented with good communication and interpersonal skills.</li><li>Fluency in English is essential; knowledge of additional languages is an advantage.</li><li>Locally available in Qatar with a valid visa and QID.</li></ul>Benefits:<ul><li>Competitive salary package.</li><li>Company-provided accommodation, meals, and transportation.</li><li>Opportunities for professional growth and culinary development.</li></ul>Job Types: Full-time, PermanentPay: Up to QAR3,000.00 per monthExperience:<ul><li>Demi Chef de Partie in Luxury Hotels: 2 years (Required)</li></ul>Language:<ul><li>English (Preferred)</li></ul>Location:<ul><li>Doha (Required)</li></ul>

Demi Chef de Partie

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