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assistant restaurant manager Jobs in Doha

assistant restaurant manager

culinary supervisor

Celebrity Cruises

<div>
 <p>
  <strong>
   KEY RESPONSIBILITIES
  </strong>
 </p>
 <ul>
  <li>
   Directs, coaches, supports, supervises, and evaluates (with the Sous Chef) all direct reports.
  </li>
  <li>
   Must have excellent food knowledge and a full understanding of culinary terms.
  </li>
  <li>
   Must be able to read, understand, follow, and prepare company recipes by maintaining the quality and consistency in taste according to the instructions provided by the corporate office.
  </li>
  <li>
   Must be proficient in completing tasks, work efficiently and productively.
  </li>
  <li>
   Must be able to work in any section of a kitchen.
  </li>
  <li>
   Coordinate and supervise all team members assigned to their section, assign and delegate tasks accordingly.
  </li>
  <li>
   Undertake recipe reviews daily. Maintain recipe folders in immaculate condition.
  </li>
  <li>
   Responsible for follow-through on any request within the area of responsibility received from the direct supervisor or manager on duty; this may include show plates, food samples and random food tastings.
  </li>
  <li>
   Control production levels and recommend ideas for improvements and better cost controlling.
  </li>
  <li>
   Prepare daily electronic food requisitions needed for his section production and countercheck deliveries for its accuracy; Report any discrepancies to his immediate supervisor.
  </li>
  <li>
   Must be able to oversee any main section (Sauce, Entremetier, Fish, Roast, Outlet CDP, Tournant and Cold Kitchen) and its entire food production.
  </li>
  <li>
   Maintain and ensure that Public Health are followed according to company standards and expectation (referring to US, Anvisa, Shipsan, Canadian, Australian etc.) and always followed within his section.
  </li>
  <li>
   Ensures that the HACCP program is carried out correctly.
  </li>
  <li>
   Maintains their assigned area in preparation for announced or unannounced United States Public Health type inspection either done by the Food &amp; Beverage Director or the actual inspectors.
  </li>
  <li>
   Reports for duty at assigned times, follows their supervisor&rsquo;s instructions, and ensures that personal appearance, uniform, and personal hygiene are in accordance with the company&rsquo;s rules and regulations.
  </li>
 </ul>
 <p>
  <br/>
 </p>
 <p>
  <strong>
   QUALIFICATIONS AND EDUCATION
  </strong>
 </p>
 <ul>
  <li>
   A minimum of 5 years in an upscale hotel, resort, cruise ship or convention banqueting service and at least 2 years as Chef Tournant (shipboard experience preferred).
  </li>
  <li>
   A culinary school degree is required.
  </li>
  <li>
   Very strong management skills in a multicultural and dynamic environment.
  </li>
  <li>
   Very strong communication, problem solving, decision making, and interpersonal skills.
  </li>
  <li>
   Superior customer service, teambuilding, and conflict resolution skills.
  </li>
  <li>
   Knowledge of the principles and processes for providing personalized services including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques.
  </li>
  <li>
   Strong planning, coaching, organizing, staffing, controlling, and evaluating skills.
  </li>
  <li>
   Intermediate computer software skills required.
  </li>
  <li>
   Possess a good understanding of basic accounting principles such as numbering flow, &ldquo;Debits/Credits&rdquo;, adjusting entries and corrections.
  </li>
  <li>
   Ability to write reports and business correspondence and to establish a good rapport with the ship&rsquo;s Senior Officers and the corporate office.
  </li>
 </ul>
 <p>
 </p>
</div>


Chef Tournant

Noir KSA

<p>Position: <b>Sous Chef</b></p><p>Starting Salary: <b>SAR 7,000 (Full package / Live out)</b></p><p><b>Job Role:</b> The Sous Chef serves as the Head Chef's principal deputy, ensuring the smooth execution of daily kitchen operations across our multi-cuisine GCC restaurant brand. This role demands a hands-on culinary professional who can lead a brigade, maintain exacting quality standards across stations, and step in to command the kitchen with full authority in the Head Chef's absence &mdash; all within the dynamic and culturally nuanced hospitality landscape of the Gulf region.</p><p><b>Key Responsibilities</b></p><ul><li><b>Kitchen Operations &amp; Service Management: </b>Oversee the day-to-day running of all kitchen sections during service, coordinating the brigade across stations to ensure seamless timing, consistent output, and adherence to brand plating and presentation standards.</li><li><b>Deputy Leadership &amp; Head Chef Support: </b>Act as the Head Chef's primary deputy &mdash; assuming full command of the kitchen in their absence, relaying culinary direction to the team, and maintaining operational continuity without compromise to quality or guest experience.</li><li><b>Staff Supervision &amp; On-the-Job Training: </b>Direct, motivate, and develop line cooks and junior chefs through active floor supervision and hands-on coaching; identify skill gaps within the brigade and lead targeted training sessions across the four featured cuisines.</li><li><b>Recipe Execution &amp; Quality Enforcement: </b>Ensure all dishes are prepared strictly in accordance with standardised recipes, portioning guidelines, and brand specifications; conduct pre-service line checks and tasting sessions to guarantee consistency across every cover served.</li><li><b>Inventory Management &amp; Waste Control: </b>Assist in daily stock monitoring, ordering, and rotation of ingredients; collaborate with the Head Chef and procurement team to minimise wastage, control food costs, and ensure the kitchen operates within budgetary targets.</li><li><b>Health, Safety &amp; Halal Compliance: </b>Enforce full compliance with GCC food-safety regulations, HACCP standards, and halal certification protocols across all stations; conduct regular hygiene audits, maintain cleaning schedules, and ensure safe handling and storage of all ingredients.</li><li><b>Menu Contribution &amp; Kitchen Innovation: </b>Contribute creative input to seasonal menu updates and specials under the Head Chef's guidance; stay current with culinary trends relevant to the GCC market and propose new dishes that enhance the brand's multi-cuisine offering.</li></ul><p><b>Qualifications &amp; Requirements</b></p><ul><li><b>Culinary Credentials: </b>A diploma or degree from a culinary academy; advanced certifications in at least two cuisines are strongly preferred, alongside a valid food-safety/HACCP qualification.</li><li><b>Professional Experience: </b>A minimum of 10 years of progressive kitchen experience, including at least 3 years in a Head Chef or Executive Sous Chef capacity within a multi-cuisine, high-volume fine-dining environment; prior exposure to GCC or Middle Eastern hospitality markets is a significant advantage.</li><li><b>Leadership &amp; Cross-Cultural Competency: </b>Demonstrated ability to lead and inspire a multicultural brigade of 30+ staff; strong communication skills in English (Arabic or additional languages are a plus); a proven track record of launching internationally inspired menus that resonate with Gulf-region clientele.</li></ul><p>Pay: From QAR7,000.00 per month</p><p>Application Question(s):</p><ul><li>ANSWERS FOR THE BELOW PRE-SCREENING QUESTIONS ARE REQUIRED.</li><li>Have you read and accept the duties and responsibilities, including the salary details that we mentioned for this role? Continue with your applications if &quot;Yes&quot;</li><li>In which city and country are you currently located?</li><li>Which country passport do you have? (Nationality)</li><li>How old are you? (Age)</li><li>How tall are you? (Height)</li><li>If selected for this role, after how many days before you can join our company?</li><li>How many years of experience do you have as a Sous Chef?</li><li>Name the three cuisines that you know very well: <i>__</i><i>__</i><i>_ </i><i>__</i><i>__</i><i> </i><i>__</i><i>__</i>_</li></ul><p>Work Location: In person</p>

Sous Chef (International Cuisine)

VOCO

<div><p><b>Your day to day</b></p><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><b>FINANCIAL RETURN</b></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><b>RESPONSIBLE BUSINESS</b></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><b>PEOPLE</b></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><b>GENERAL</b></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><b>What we need from you</b></div><div><b>
PERSONAL CHARACTERISTICS</b></div><div><b>
Education</b></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><b>
</b></div><div><b>Experience</b></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><b>Technical</b></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><b>
Personal Attributes</b></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><p>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.</p></div>

Jnr Sous Chef

Elegancia Services

<p><b>Job Title: Executive Sous Chef</b><br/><b>Location:</b> Doha, Qatar<br/><b>Job Type:</b> Full-time</p><p><b>Job Summary:</b><br/>We are seeking a highly skilled and experienced Executive Sous Chef to support the Executive Chef in managing all kitchen operations. The ideal candidate will have a strong background in high-volume catering or food production, exceptional leadership skills, and a passion for delivering high-quality cuisine while maintaining operational efficiency.</p><p><b>Key Responsibilities:</b></p><ul><li>Assist the Executive Chef in overseeing daily kitchen operations across all sections</li><li>Supervise and lead kitchen staff, ensuring high performance and adherence to standards</li><li>Ensure consistency in food quality, taste, and presentation</li><li>Monitor food preparation, portion control, and waste management</li><li>Maintain strict hygiene and food safety standards (HACCP compliance)</li><li>Support menu planning, development, and cost control initiatives</li><li>Train, mentor, and develop junior kitchen staff</li><li>Manage inventory, stock ordering, and supplier coordination</li><li>Ensure smooth coordination between kitchen and service teams</li><li>Step in for the Executive Chef in their absence</li></ul><p><b>Requirements:</b></p><ul><li>Proven experience as an Executive Sous Chef or Senior Sous Chef</li><li>Strong background in catering, bulk production, or multi-outlet operations</li><li>Diploma or Degree in Culinary Arts or Hospitality Management</li><li>Excellent leadership and team management skills</li><li>Strong knowledge of food safety and sanitation standards</li><li>Ability to work under pressure in a fast-paced environment</li><li>Good communication skills in English (Arabic is a plus)</li></ul><p><b>Preferred Qualifications:</b></p><ul><li>Experience in large-scale catering or hospitality groups</li><li>Knowledge of cost control and budgeting</li><li>Creativity in menu development and presentation</li></ul><p>Job Types: Full-time, Permanent</p><p>Application Question(s):</p><ul><li>Are you currently Working?</li><li>Do you have any experience in Industrial Catering?</li><li>How soon can you join?</li></ul><p>Work Location: In person</p>

Executive Sous Chef

Rosewood Hotel Group

<div><div><div><div><h3 class="jobSectionHeader"><b>General Information</b></h3></div><p><br>
</p></div><div><div><div><div>Country/Region
</div><div>Qatar
</div></div><div><div>Province/City
</div><div>Doha
</div></div><div><div>Hiring Entity
</div><div>Rosewood Doha
</div></div><div><div>Department
</div><div>Food &amp; Beverage - Culinary
</div></div><div><div>Job Type
</div><div>Full-time Permanent
</div></div></div></div></div><div><div><div><h3 class="jobSectionHeader"><b>Job Description</b></h3></div><p><br>
</p></div><div><div><div><div><p>Job Summary:</p><p>
To maintain a high standard of all food preparation, service, and hygiene in their respective Kitchens, according to the standards required by the management.</p><p>
 Essential Duties and Responsibilities:</p><p>
Operations</p><ul><li>
 To co-ordinate, in detail the Restaurant / Banquet/food production, and all specific duties to all associates under his supervision related to the bakery &amp; dough products.</li><li>
To check all set-ups for restaurant and banquet functions. Responsible for the correct timing during service and to ensure that food served is always of the highest standards.</li><li>
To constantly check the quality of food prepared with regard to taste and temperature.</li><li>
To insist on a uniform visual appearance of all dishes prepared. Presentation and garnish must be prepared according to standards.</li><li>
To monitor and fully implement the portion control established with the recipe cards and the butcher test. To minimize waste and spoilage.</li><li>
To check stores and refrigerators and be responsible for the proper storing and recycling of leftovers.</li><li>
Ensures smooth and effective communication among the kitchens and with other departments.</li><li>
To work closely with receiving and storeroom. To make sure that received goods are of the standard quality and according to hotel&rsquo;s specifications.</li><li>
To constantly be alert on freshness, presentations and temperature of food served.</li><li>
To supervise food tasting sessions.</li><li>
To check on set-up prior to operations.</li><li>
Attends a weekly meeting with the Executive Pastry Chef to discuss future business strategy and review ongoing action plan progress, and other departmental meetings as required.</li><li>
Updates menu recipe cards and menu planning for promotions.</li></ul><p>
Hygiene and Sanitation:</p><ul><li>
Responsible for the hygiene and cleanliness of all kitchens including associate&rsquo;s kitchen restaurant.</li><li>
Liaise and work closely with the Chief Steward for pre-planning and execution of delivery and cleanliness of equipment.</li><li>
To check all machinery, ensure proper maintenance and usage of the equipment, and follow up with Engineering on work order forms. Misuse of equipment should be reported, and disciplinary action should be taken.</li><li>
To ensure that all kitchen and stewarding associates adhere to the hotel grooming standards.</li><li>
 Ensures that associates follow the hygiene and sanitation procedures when handling food / equipment / utensils.</li><li>
To insist that working areas, working tables, working utensils such as carving boards, slicer, mixers, blenders, cutters, woks, pots, pans etc. are cleaned and sanitized as per FSMS policies.</li><li>
To ensure that the refrigerators and deep freezers, ceiling, walls, floors and shelving etc. are always clean.</li><li>
To check drawers, under-counter refrigerators and reach-in refrigerators to ensure that they are clean, and the contents are always fresh and dated.</li><li>
To work closely with the Chief Steward and monitors that exhaust hoods, stoves, ovens, salamanders, deep freezers, steamers, filters, boiling pans, Bain Marie, hot and cold cabinets etc. are spotless and cleaned on a daily basis.</li></ul><p>
Leading Administration</p><ul><li>
To report to the Executive Pastry Chef / Executive Sous Chef on all associates and operation matters.</li><li>
To recommend promotions of associates to the Executive Pastry Chef / Executive Chef approval.</li><li>
To carry out one to one conversation, performance appraisals and reviews for all relevant associates on a regular basis ensuring that the hotel&rsquo;s succession planning is upheld.</li><li>
To monitor associates&rsquo; schedules. Plan and monitor associate holidays, lieu days, requests etc.</li><li>
To conduct section / departmental meetings.</li><li>
Responsible for The Daily Calling.</li><li>
To report all complaints to the Executive Pastry Chef</li><li>
Responsible for proper efficiency and functioning of the Bakery production sections.</li><li>
To conduct training classes for associates to develop their skills / new menu items.</li><li>
To guide the associate&rsquo;s orientation for new hires.</li><li>
To ensure that associates are aware of hotel rules and regulations.</li><li>
To ensure that associates are trained on fire and safety, emergency procedures and hygiene.</li></ul><p>
Cost Control</p><ul><li>
Assists in the control of expenses / purchases / requisitions are within budget limits.</li><li>
Assists to Maintains food gross profit set by hotel.</li><li>
Ensures food portioning, serving, requisitions / receiving from stores are properly controlled / minimised wastage.</li></ul><p>
Standard Responsibilities</p><ul><li>
 Comply and adhere to the Rosewood company policies.</li><li>
 Take on other tasks in addition to the ones stated, in a reasonable framework.</li><li>
 Be always a &ldquo;brand ambassador&rdquo; and ensure brand integrity and clarity are always maintained.</li><li>
 Model the company&rsquo;s culture, vision, mission, principles and Culture Characteristics.</li><li>
 Ensure new technology and equipment is embraced, improving productivity whilst taking work out of the system.</li></ul><p>
Confidentiality</p><p>
Whilst working for the company there will be access to a wide variety of confidential information concerning the company, guests, and associates. It is vital that all such information remains confidential and must not be disclosed to anyone outside the company, guests, and associates, unless otherwise stated.</p><p>
Health &amp; Safety</p><ul><li>
 Be aware of and comply with safe working practices as laid down under the Health and Safety rules, regulations, and procedures as applicable to your place of work. This will include your awareness of any specific hazards at your workplace.</li><li>
The wearing of appropriate protective clothing provided by or recommended by the Company will be obligatory.</li><li>
Report any defects in the building, plant, or equipment according to hotel procedure.</li><li>
Ensure that any accidents to associates, guests or visitors are reported immediately in accordance with correct procedures.</li><li>
Attend Statutory Fire, Health &amp; Safety training and be fully conversant with and abide by all rules concerning Fire, Health &amp; Safety.</li><li>
Be fully conversant with:</li></ul><ul><li>
Regulations</li><li>
Risk Assessments for your department</li><li>
Hotel Fire &amp; Bomb Procedures</li><li>
Food Safety Procedures</li></ul>
</div></div></div></div></div><div><div><div><h3 class="jobSectionHeader"><b>About Us</b></h3></div><p><br>
</p></div><div><div><div><div><p>Housed in two striking towers inspired by the coral reefs in the seas surrounding Qatar, Rosewood Doha and Rosewood Residences Doha will consist of an ultra-luxury hotel with 185 exquisite guestrooms and sumptuous suites, 173 serviced apartments for longer-term stays and 300 residences available for purchase. The hotel will be one of the city&rsquo;s most dynamic culinary destinations with a collection of eight innovative outlets, including a bistro, lobby lounge, coffee shop/deli, three specialty restaurants, cigar lounge and a lifestyle entertainment lounge. Featuring a 1,500-square-meter ballroom, the property will showcase multiple private event venues, anchored around sleek interiors and state-of-the-art technology, which will transform ordinary events into the extraordinary. The hotel will also introduce Sense, A Rosewood Spa, offering total discretion and relaxation, along with a fitness center featuring state-of-the-art training equipment. Rosewood's signature Manor Club executive lounge concept will soar to new heights in Qatar and offer Club Room and Suite guests curated services with added convenience and privacy. Rosewood Residences Doha will also introduce 300 for-sale residential apartments, catering to global citizens who crave a lifestyle of authenticity fused with modern luxury. The residences will be complete with bespoke amenities, facilities and services to create the world&rsquo;s pinnacle of private luxury living and contemporary style in Qatar.</p></div></div></div></div></div></div>

Chief Baker

Integrated Group

<p><b>Job Title: Bakery Supervisor</b></p><p><b>Experience Required:</b> Minimum 5 years in a bakery or food production environment (with at least 1&ndash;2 years in a supervisory role)</p><p><b>Key Requirements:</b></p><ul><li>Proven experience in <b>bakery production</b> (bread, pastries, cakes, etc.)</li><li>Strong knowledge of <b>baking techniques, ingredients, and equipment</b></li><li>Ability to <b>supervise and lead a team</b> of bakers and support staff</li><li>Good understanding of <b>food safety, hygiene, and sanitation standards</b></li><li>Experience in <b>inventory control and stock management</b></li><li>Ability to <b>plan production schedules</b> based on demand</li><li>Strong <b>problem-solving and decision-making skills</b></li><li>Good <b>communication and leadership skills</b></li><li>Ability to work under pressure in a <b>fast-paced environment</b></li><li>Basic knowledge of <b>cost control and waste reduction</b></li></ul><p><b>Preferred Qualifications:</b></p><ul><li>Diploma or certification in Baking, Pastry, or Culinary Arts</li><li>Experience in a <b>commercial bakery or large-scale production</b></li><li>Familiarity with <b>quality control standards</b></li><li>Basic computer skills for reporting and inventory tracking</li></ul><p>Interested candidates can send their CV to: <b>hr@igqatar.com</b><br/>Or Whatsapp: <b>30285309</b></p><p>Job Type: Permanent</p><p>Pay: QAR4,000.00 - QAR5,000.00 per month</p><p>Work Location: In person</p>

Bakery Supervisor

Apt Resources

<div><p>Apt Resources is pleased to present an excellent opportunity for a skilled Chef de Partie specializing in Levantine cuisine to join a reputable and dynamic culinary team for one of our clients in the Red Sea, Saudi Arabia. This role involves preparing authentic Levantine dishes, contributing to menu development, and maintaining the highest culinary standards. The successful candidate will play a key role in delivering exceptional dining experiences rooted in the rich flavors of Levantine culinary traditions.</p><p></p>
Responsibilities<ul><li>
Prepare and cook a variety of Levantine dishes, ensuring authenticity and consistency in taste and presentation.</li><li>
Assist the Executive Chef and Sous Chef in menu planning and recipe development.</li><li>
Supervise and mentor junior kitchen staff, promoting teamwork and professional growth.</li><li>
Maintain cleanliness and organization within the kitchen, adhering to health and safety regulations.</li><li>
Manage inventory and assist in the procurement of fresh and quality ingredients.</li><li>
Ensure compliance with food safety standards and hygiene practices at all times.</li><li>
Stay updated with culinary trends and techniques related to Levantine cuisine and incorporate innovations where appropriate.</li></ul><br>
<b>
Requirements</b><br>
<ul><li>
Minimum of 3 years experience as a Chef de Partie with specialization in Levantine cuisine.</li><li>
Culinary diploma or equivalent certification is preferred.</li><li>
Experience working in an ultra-luxury hotel, resort, or fine-dining establishment.</li><li>
Strong knowledge of Levantine culinary techniques, ingredients, and traditional recipes.</li><li>
Ability to work efficiently under pressure and maintain high-quality standards.</li><li>
Excellent leadership and communication skills.</li><li>
Thorough understanding of food safety, hygiene, and sanitation regulations.</li><li>
Willingness to work flexible shifts including evenings, weekends, and holidays.</li></ul><br>
<b>
Benefits</b><p><br>
As per the market standards.</p></div>

Chef de Partie - Levantine Cuisine - Luxury Property

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