barista

chef de partie

commis 1

head chef

kitchen steward

demi chef

Mandarin Oriental

<div>
 Chef De Partie &ndash; Culinary
 
 
 
 Job Summary
 
 
 
 Based at Mandarin Oriental, Doha within the Culinary Department in Doha, the Chef De Partie &ndash; Culinary is responsible for managing an assigned kitchen section and ensuring the consistent preparation, quality, and presentation of all dishes during daily operations within the culinary kitchen. The role supports assigned kitchen sections, outlets, buffet, &agrave; la carte, banquets, and special events by ensuring that hot and cold food items, sauces, garnishes, buffet items, &agrave; la carte dishes, and event preparations are prepared and delivered in accordance with established recipes, quality standards, and food safety requirements. Working under the guidance of senior chefs, the position contributes to leading junior colleagues, organizing mise en place, and maintaining section standards in line with business needs. The Chef De Partie &ndash; Culinary is expected to maintain high standards of hygiene, organization, teamwork, and flexibility while supporting operational requirements according to business needs.
 
 
 
 Key Responsibilities
 
 
 
 <ul>
 <li>
 Manage the assigned culinary kitchen section and ensure daily production and service standards are achieved.
 </li>
 <li>
 Prepare, supervise, and check hot and cold food items, sauces, garnishes, buffet items, &agrave; la carte dishes, and event preparations for consistency, quality, and presentation.
 </li>
 <li>
 Organize mise en place, allocate tasks, and ensure the section is fully ready for service.
 </li>
 <li>
 Lead and train Demi Chef de Partie, Commis chefs, and trainees within the section.
 </li>
 <li>
 Monitor portion control, stock rotation, ordering needs, and wastage within the section.
 </li>
 <li>
 Ensure full compliance with HACCP, food safety, sanitation, and hotel hygiene procedures.
 </li>
 <li>
 Coordinate with other sections to support various outlets, buffet, &agrave; la carte, banquet, and special event operations and smooth service delivery.
 </li>
 <li>
 Communicate operational challenges, ingredient shortages, and quality concerns to senior chefs.
 </li>
 <li>
 Support menu tastings, recipe updates, and implementation of new dishes or standards.
 
 
 </li>
 </ul>
 Maintain a positive, organized, and professional working environment.
 
 
 
 Job Specifications
 
 
 
 
 Education &amp; Experience
 
 
 
 <ul>
 <li>
 High School qualification or equivalent required.
 </li>
 <li>
 Culinary diploma or professional qualification preferred.
 </li>
 <li>
 Minimum 3 years of experience in a professional kitchen, preferably within luxury hospitality.
 
 
 </li>
 </ul>
 
 Skills &amp; Requirements
 
 
 
 <ul>
 <li>
 Knowledge of general kitchen operations, mise en place, cooking methods, and service flow.
 </li>
 <li>
 Strong technical knowledge of section operations, recipe execution, and presentation standards.
 </li>
 <li>
 Ability to lead, organize, and motivate junior team members during preparation and service.
 </li>
 <li>
 Good understanding of ordering, stock rotation, portion control, and waste management.
 </li>
 <li>
 Solid knowledge of HACCP, food safety, hygiene, and kitchen audit requirements.
 </li>
 <li>
 Ability to maintain consistency and quality during high-volume service periods.
 </li>
 <li>
 Effective communication skills with peers, senior chefs, and supporting departments.
 </li>
 <li>
 Able to contribute ideas for menu improvements, seasonal items, and operational efficiency.
 
 
 </li>
 </ul>
 Flexible, reliable, and able to work across shifts, weekends, and public holidays.
</div>

Chef de Partie

Inspire Management Training Center

We are looking for a skilled and passionate Chef de Partie with strong experience in luxury or 5-star hotel kitchens. The ideal candidate will be responsible for managing a specific section of the kitchen while ensuring high-quality food preparation and presentation standards.Key Responsibilities:<ul><li>Manage and operate a designated kitchen section independently</li><li>Prepare, cook, and present dishes according to hotel standards</li><li>Ensure consistency, quality, and portion control of food items</li><li>Assist Sous Chef and Head Chef in daily kitchen operations</li><li>Maintain hygiene, cleanliness, and HACCP standards</li><li>Monitor stock levels and report shortages</li><li>Train and guide commis chefs within the section</li><li>Ensure smooth service during busy operations</li></ul>Requirements:<ul><li>Mandatory: Previous experience as Chef de Partie in a luxury / 5-star hotel</li><li>Strong knowledge of international cuisine and fine dining standards</li><li>Good leadership and team coordination skills</li><li>Understanding of food safety and hygiene standards (HACCP)</li><li>Ability to work under pressure in a fast-paced environment</li><li>Attention to detail and strong culinary skills</li></ul>Preferred:<ul><li>Culinary diploma or professional certification</li><li>Experience in multi-cuisine or high-volume hotel kitchens</li></ul>Job Types: Full-time, PermanentApplication Question(s):<ul><li>What cuisines are you specialized in?</li></ul>Education:<ul><li>Diploma (Preferred)</li></ul>Experience:<ul><li>luxury hospitality: 4 years (Preferred)</li></ul>Location:<ul><li>Doha (Required)</li></ul>Work Location: In person

The Ned Hotel

<div></div><div><div><div><div><div><div>DOHA</div></div><div><div>
Head Chef - Asian Cuisine</div></div><div><div>
Full Time</div></div><div><div>
SALARY RANGE<div>
Competitive</div></div></div></div></div></div><div><div><div>
Located in the former Ministry of Interior building, The Ned Doha offers seven restaurants, 90 bedrooms, event venues, and Ned&rsquo;s Club, a private members&rsquo; club that gives access to spaces including a rooftop terrace, a health club with spa, gym and 30m outdoor pool. 
JOB PURPOSE:
The Ned Doha is seeking a highly talented and visionary HEAD CHEF &ndash; ASIAN CUISINE to lead and elevate our Asian dining concept. This is a senior leadership role for a culinary professional with a strong background in authentic and contemporary Asian cuisine, combined with luxury hotel experience. 
RESPONSIBILITIES:<ul><li>
Lead the overall culinary operations of the Asian kitchen, ensuring exceptional food quality, consistency, and presentation</li><li>
Design, develop, and innovate menus that reflect authentic Asian flavors with a modern, upscale approach</li><li>
Maintain high standards of hygiene, food safety, and kitchen organization in compliance with local and international regulations</li><li>
Manage kitchen costs, food costing, inventory control, and waste reduction effectively</li><li>
Recruit, train, mentor, and inspire the culinary team to achieve operational excellence</li><li>
Collaborate closely with the F&amp;B leadership team to align culinary offerings with the hotel&rsquo;s brand standards and guest expectations</li><li>
Ensure smooth daily operations during service, events, and special functions</li></ul> 
QUALIFICATIONS &amp; COMPETENCIES:<ul><li>
Proven experience as a Head Chef or Senior Sous Chef specializing in Asian cuisine (e.g., Japanese, Chinese, Thai, Korean, Southeast Asian, or Pan-Asian)</li><li>
Background in luxury hotels or high-end standalone restaurants is highly preferred</li><li>
Strong leadership, team management, and communication skills</li><li>
Creative, detail-oriented, and passionate about Asian culinary traditions and innovation</li><li>
Solid knowledge of food costing, menu engineering, and kitchen administration</li><li>
Ability to thrive in a fast-paced, high-standard luxury environment</li></ul> 
WHAT&rsquo;S IN IT FOR YOU?<ul><li>
One of the most iconic place to be and work</li><li>
Amazing learning and development program</li><li>
Discounted rates at The Ned Doha</li><li>
Fantastic career growth opportunities</li></ul> 
At The Ned Doha, we don't just celebrate our diversity, we challenge ourselves to do even better. The Ned Doha is committed to being the best place to work, and ensuring that we have a leading diversity, equity and inclusion program is central to making that vision a reality. 
Apply today and join us! 
#HeadChef #TheNed #TheNedDoha #DohaJobs</div></div></div></div>

Head Chef - Asian Cuisine

Park Hyatt Doha

<div>
 
 
 Organization- Park Hyatt Doha
 
 
 
 
 
 
 
 Summary
 
 
 
 Park Hyatt Doha is seeking a visionary Executive Sous Chef to take full leadership of the hotel&rsquo;s culinary operations. This role will act as the head of the culinary division, responsible for driving the hotel&rsquo;s gastronomic identity, elevating fine‑dining standards, and leading a diverse team across multiple outlets. This position requires a highly experienced, creative, and strategic culinary professional with a strong background in luxury hotels, fine dining, and high‑end restaurant operations.
 
 
 
 
 
 Key Responsibilities:
 
 <ul>
 <li>
 Lead and manage all culinary operations across the hotel, acting as the head of the culinary division.
 </li>
 <li>
 Develop and execute innovative menus and fine‑dining concepts that reflect Park Hyatt&rsquo;s luxury standards.
 </li>
 <li>
 Ensure exceptional food quality, consistency, and presentation across all outlets and events.
 </li>
 <li>
 Build, train, and mentor a high‑performing culinary team, fostering a culture of excellence and creativity.
 </li>
 <li>
 Oversee kitchen financial performance, including food cost control, inventory management, and operational efficiency.
 </li>
 </ul>
 
 
 
 
 
 Qualifications
 
 
 <ul>
 <li>
 Minimum 7&ndash;10 years of progressive culinary leadership experience, including at least 3 years as Executive Sous Chef or Chef de Cuisine.
 </li>
 <li>
 Mandatory: Proven experience in fine dining, Michelin‑level kitchens, or luxury 5‑star hotels.
 </li>
 <li>
 Strong expertise in modern cooking techniques, premium ingredients, and global cuisines.
 </li>
 <li>
 Demonstrated ability to lead large, multicultural teams in a fast‑paced luxury environment.
 </li>
 <li>
 Strong financial and operational management skills.
 </li>
 <li>
 Excellent communication, leadership, and team‑development capabilities.
 </li>
 <li>
 Culinary degree or equivalent professional certification preferred.
 </li>
 <li>
 Middle East experience is an advantage but not essential.
 </li>
 </ul>
 
 
 
 
 If you&rsquo;re ready to take your career to new heights and be part of something truly special, we want to hear from you! Join us at Park Hyatt Doha &ndash; where luxury meets opportunity.
 
 
 
 
 
 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.
 
 
</div>

Executive Sous Chef

The Private Cook is responsible for planning, preparing, and serving meals tailored to the employer&rsquo;s dietary preferences and restrictions. This role involves maintaining a clean and organized kitchen, managing inventory, and creating menus for special occasions and regular family meals. The ideal candidate will have extensive culinary experience, a strong knowledge of various cuisines, and a commitment to high standards of cleanliness and food safety.Job Responsibilities:<ul><li>Plan and prepare meals according to the employer&rsquo;s dietary preferences and restrictions.</li><li>Ensure the kitchen and all cooking equipment are clean and well-maintained.</li><li>Shop for groceries and manage kitchen inventory.</li><li>Adhere to health and safety standards in food preparation.</li><li>Create and design menus for special occasions and daily family meals.</li></ul>Qualifications, Experience, and Skills:<ul><li>Minimum of 4 years of experience as a cook or chef in a private household or restaurant.</li><li>Knowledge of various cuisines, with a particular focus on Arabic cuisine and dietary requirements.</li><li>Strong culinary skills and creativity in meal planning.</li><li>Attention to detail and high standards of cleanliness.</li><li>Proficiency in English or Arabic.</li></ul>Job Type: Full-timeEducation:<ul><li>High school or equivalent (Required)</li></ul>Experience:<ul><li>Chef (Private Household): 4 years (Required)</li></ul>Location:<ul><li>Doha (Required)</li></ul>Work Location: In person

House Cook

Career Land Center

<div><div>A 5-star luxury hotel in Kuwait is seeking an experienced Pastry Chef De Cuisine to lead its pastry section, delivering high-quality pastry and dessert offerings across hotel outlets.
<h4 class="jobSectionHeader">Key Responsibilities
</h4><ul><li>Lead and oversee the pastry section's daily operations
</li><li>Develop and execute pastry and dessert menus to luxury hotel standards
</li><li>Train and supervise pastry team members
</li><li>Ensure consistency, presentation, and quality across all pastry offerings
</li><li>Manage stock, ordering, and cost control for the pastry section
</li><li>Ensure food safety and hygiene compliance
</li></ul><h4 class="jobSectionHeader">Requirements
</h4><ul><li>Must have relevant pastry chef experience in a similar-level establishment
</li></ul><h4 class="jobSectionHeader">Benefits
</h4><ul><li>Furnished shared accommodation (rent and limited utilities included)
</li><li>Airline ticket allowance every 24 months of service
</li><li>30 days' annual vacation as per Kuwait Labour Law
</li><li>Arabic language allowance for eligible work days
</li><li>Local government medical insurance and workmen's compensation
</li><li>Duty meals provided
</li><li>Complimentary nights at partner hotels within the group after 90 days of service
</li><li>Fitness centre and sports facilities available at staff accommodation
</li><li>End-of-service gratuity as per Kuwait Labour Law
</li><li>Uniform laundry and dry cleaning provided
</li><li>Overtime compensated in hours
</li><li>50% discount on F&amp;B at select outlets (with prior booking)
</li><li>No probation period for internal transfers within the hotel group; 3 months for external hires
</li><li>15 public holidays per year
</li><li>Monthly service charge distribution based on days worked
</li><li>Sick leave after 90 days of employment (tiered pay schedule)
</li><li>3 months' termination notice (or pay in lieu)
</li><li>48-hour work week with 2 days off per week
</li><li>Annual salary review in line with hotel policy</li></ul></div></div>

Pastry Chef / Kuwait / 5* Hotel

Wyndham Grand Doha West bay Beach

<div>Job Summary
TheCommis I &ndash; Butcheryis responsible for preparing, processing, portioning, trimming, and storing all meat, poultry, game, and seafood products in accordance with established recipes, hotel standards, food safety regulations, and production requirements.
The Commis I supports the daily operations of the butchery section by ensuring consistent product quality, proper yield, hygiene, and efficient preparation for all hotel food outlets, including restaurants, banquets, room service, specialty dining, and the team member cafeteria.
The role requires strong knife skills, attention to detail, strict adherence to food safety standards, and a commitment to minimizing waste while delivering premium-quality products.
Key Responsibilities
Butchery Preparation &amp; Production<ul><li>
Prepare daily mise en place for the butchery section according to production schedules.</li><li>
Receive, inspect, trim, clean, debone, portion, and prepare meat, poultry, and seafood according to hotel specifications.</li><li>
Perform basic fabrication of beef, lamb, veal, poultry, and seafood under the supervision of senior chefs.</li><li>
Prepare steaks, chops, fillets, minced meat, burger patties, kebabs, roulades, and other value-added products as required.</li><li>
Ensure all products are correctly labeled, dated, vacuum packed (where applicable), and stored according to hotel procedures.</li><li>
Prepare products for &agrave; la carte restaurants, banquets, room service, specialty outlets, and staff dining.</li><li>
Assist in marinating, seasoning, and preparing meat products according to standardized recipes.</li><li>
Ensure consistency in portion sizes to maintain food cost and quality standards.</li></ul>
Food Quality &amp; Food Safety<ul><li>
Maintain the highest standards of hygiene in accordance with HACCP principles and local food safety regulations.</li><li>
Follow strict temperature control procedures during receiving, preparation, storage, and transportation of raw products.</li><li>
Ensure proper separation of raw and cooked foods to prevent cross-contamination.</li><li>
Maintain a clean and sanitized work area following the &quot;Clean as You Go&quot; policy.</li><li>
Properly clean, sanitize, and maintain all butchery equipment, including knives, meat slicers, grinders, bandsaws, vacuum pack machines, and cutting boards.</li><li>
Report equipment faults immediately to the Chef de Partie or Engineering department.</li></ul>
Inventory &amp; Cost Control<ul><li>
Assist in receiving meat, poultry, seafood, and frozen products, ensuring quality and purchasing specifications are met.</li><li>
Check product freshness, temperature, appearance, and expiry dates upon delivery.</li><li>
Follow FIFO (First In, First Out) and proper stock rotation procedures.</li><li>
Monitor inventory levels and communicate shortages to the Chef de Partie.</li><li>
Maximize product yield through proper trimming and portioning techniques.</li><li>
Minimize waste by utilizing trim and secondary cuts appropriately while maintaining quality standards.</li></ul>
Teamwork &amp; Operational Support<ul><li>
Support all kitchen outlets by ensuring timely preparation and distribution of butchery products.</li><li>
Assist other kitchen sections whenever operationally required.</li><li>
Work closely with purchasing, receiving, stores, and production kitchens to ensure smooth operations.</li><li>
Maintain professional communication and teamwork within the culinary department.</li><li>
Attend departmental training sessions and continuously improve butchery skills and product knowledge.</li></ul>
Health, Safety &amp; Compliance<ul><li>
Comply with hotel policies, grooming standards, and occupational health and safety procedures.</li><li>
Handle knives and butchery equipment safely and responsibly.</li><li>
Wear appropriate PPE, including cut-resistant gloves, protective aprons, and safety footwear where required.</li><li>
Follow all food traceability and product labeling procedures.</li><li>
Report any food safety concerns, damaged products, or quality issues immediately.</li></ul>
<div><h2 class="jobSectionHeader">Experience Needed</h2>
Qualifications &amp; Experience
Education<ul><li>
Culinary diploma, food production certificate, or equivalent vocational qualification preferred.</li></ul>
Experience<ul><li>
Minimum2 years' experiencein a professional hotel, resort, large restaurant, central kitchen, or commercial butchery.</li><li>
Previous experience in luxury hospitality is preferred.</li></ul>
Technical Knowledge<ul><li>
Good knowledge of meat fabrication, trimming, deboning, and portion control.</li><li>
Understanding of different meat cuts, poultry, seafood, and product specifications.</li><li>
Competency in knife handling and butchery equipment operation.</li><li>
Knowledge of HACCP, food hygiene, sanitation, and safe food handling practices.</li><li>
Understanding of yield management, stock rotation, and food cost control.</li><li>
Ability to work efficiently under pressure while maintaining quality standards.</li></ul>
Competencies &amp; Personal Attributes<ul><li>
Strong knife skills and attention to detail.</li><li>
Passion for quality food preparation and craftsmanship.</li><li>
Good organizational and time-management skills.</li><li>
Ability to work accurately in a fast-paced environment.</li><li>
Strong teamwork and communication skills.</li><li>
Positive attitude and willingness to learn.</li><li>
Reliable, punctual, and professional.</li><li>
Ability to work flexible shifts, including weekends and public holidays.</li><li>
Physically fit and capable of lifting meat cartons and standing for extended periods in a refrigerated work environment.</li></ul></div>
<div><h2 class="jobSectionHeader">Required Skills</h2><h3 class="jobSectionHeader">
Soft skills</h3>
Teamwork, Team Player, Creativity</div>
<div><h2 class="jobSectionHeader">Values</h2>
Integrity, Fun, Accountability, Care, Inclusive</div>
<div><h2 class="jobSectionHeader">Benefits</h2>
Employee rate in all Wyndham hotels globally, Training program &ndash; All employee levels, Staff accommodation, Staff transportation, Career development, Learning &amp; development programmes</div></div>

Commis I – Butchery

Explore 13+ Demi chef in Doha this August. Find roles across top companies and apply now to boost your career.

13 demi chef jobs In Doha

Chef de Partie

Chef de Partie

Head Chef - Asian Cuisine

Executive Sous Chef

House Cook

Pastry Chef / Kuwait / 5* Hotel

Commis I – Butchery