sales executive

graphic designer

restaurant manager

marketing executive

demi chef de partie

executive chef

Hot n cool

Job SummaryResponsible for all culinary activities within the company, ensuring the highest standards of food quality, presentation, and innovation. This demands exceptional leadership, creativity, and organizational skills to effectively manage the kitchen team and deliver an outstanding dining experience to guests.Key Responsibilities1. Responsible for the day to day running of the kitchen as directed by the General Manager, or / Food and Beverage Director.2. Responsible for the implementing of all company Standard Operating Procedure (SOP).3. Directly responsible for managing and systemizing all food production; Oversee inventory and purchasing of products.4. Oversees all aspect of kitchen operations, including food preparations, cooking, and plating.5. Developing new dishes and overhauling menus to attract more clientele.6. Approving dishes before adding them to the menu.7. Managing kitchen production efficiently for ensuring smooth operations, and delivering high-quality dishes to customers.8. Menu engineer analyzes a restaurant's menu strategically and optimizes it to maximize profitability.9. Demonstrate the effective handling of guest queries or complaints and deal with them accordingly in conjunction with the General Manager or Food and Beverage Director, which will include logging as part of the process for continual improvement.10. Provide support and training to all sections of the kitchen, with menu knowledge, job role expectations and future development of each chef.11. Visiting all outlet restaurants ensuring consistency in operations, quality standards, and guest experience across multiple locations.12. Comply with municipality standards / Ministry requirement in terms of cleanliness, organization, and food safety.13. Setting appropriate PAR (Periodic Automatic Replacement) levels in all outlets determines the optimum amount of inventory stock needed on hand after each order delivery.14. Monitor inventory levels and place orders in a timely manner to ensure smooth kitchen operations.15. Any policies and procedures developed within the organization should be observed and followed.16. Helps with financial planning and budgeting.17. Estimate staff&rsquo;s workload and compensations.18. Ensure that the staff follow the rules set by the ARRM and/or by law regarding hygiene, stock rotation, dating, storage, temperature control of refrigerators, pest control, reporting of faulty equipment, reporting of notifiable diseases, reporting of absenteeism be it due to sickness or otherwise.19. At least quarterly meetings with each restaurant's with Head Chef to discuss menu and operations improvements.20. Sending weekly Rota&rsquo;s Schedule.21. Maintain records of attendance.22. Foster a climate of cooperation and respect between co-oworker23. Performs other duties assigned.Qualification, Experience &amp; Knowledge<ul><li>Culinary Degree.</li><li>15 years proven experience as an Executive Chef or similar role in a high-volume restaurant or hospitality.</li><li>Proficiency in menu planning, recipe, and culinary techniques.</li><li>Strong leadership abilities with the capacity to inspire and mentor the kitchen staff.</li><li>Excellent communication, organizational, and problem-solving skills.</li><li>Knowledge of food safety standards kitchen equipment, sanitation, and hygiene practices.</li><li>Proficiency in inventory management and financial analysis.</li><li>Experience with cost and labor management.</li><li>Understanding of useful computer programs (MS Office, restaurant management software, POS).</li><li>Willingness to work flexible hours, including evenings, weekends, and holidays.</li></ul>Job Types: Full-time, PermanentApplication Question(s):<ul><li>How many years you've been working in F&amp;B Industry?</li><li>How many years of experience as an Executive Chef?</li><li>What is your Nationality?</li><li>How much is your Expected Salary?</li><li>You can join Immediately?</li></ul>Work Location: In person

EXECUTIVE CHEF

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

Wyndham Grand Doha West bay Beach

<div>Summary
A Senior Chef de Partie is a supervisory role in the pastry section of a professional kitchen. This position involves hands-on production while leading junior staff, ensuring consistency, and supporting higher management.
Key Responsibilities and Duties<ul><li>Oversee and supervise daily operations in the pastry section, including production of desserts, pastries, breads, chocolates, confections, petit fours, and other baked goods.</li><li>Prepare and execute a wide variety of pastry and dessert items according to established recipes, techniques, presentation standards, and quality guidelines set by the Executive Pastry Chef or hotel/restaurant.</li><li>Ensure consistent high quality, taste, texture, portion control, presentation, and temperature of all items leaving the pastry station.</li><li>Assist in menu development by collaborating with the Executive Pastry Chef or culinary team to create innovative, seasonal, or specialty desserts that align with trends, dietary needs, and establishment branding.</li><li>Manage ingredient inventory: monitor stock levels, source high-quality ingredients, minimize waste, control costs, and ensure freshness and availability.</li><li>Train, mentor, and supervise junior pastry staff (e.g., Commis Chefs or Demi Chefs), providing guidance on techniques, recipes, safety protocols, and professional development while offering constructive feedback.</li><li>Maintain strict hygiene, sanitation, and food safety standards in the pastry kitchen, including proper storage, labelling, and cleaning procedures.</li><li>Assist the Sous Chef or Pastry Chef in their absence, such as leading line-ups, shift management, or overseeing broader kitchen duties.</li><li>Conduct quality checks on finished products and plated desserts before service.</li><li>Support special events, banquets, or custom orders by producing high-volume or bespoke pastry items.</li></ul>
Operate and maintain pastry equipment (e.g., ovens, mixers, chocolate tempering machines) safely and efficiently
<div><h2 class="jobSectionHeader">Experience Needed</h2><ul><li>Several years of experience in pastry (typically 3&ndash;7+ years in professional kitchens), with prior Chef de Partie or equivalent experience in pastry/bakery sections.</li><li>Formal culinary training or pastry certification (e.g., from a recognized culinary school or apprenticeship) is often preferred.</li><li>Strong technical knowledge of pastry arts, including dough handling, fermentation, baking techniques, chocolate work, sugar work, decoration, and plating.</li><li>Proven leadership and supervisory skills, with experience mentoring junior team members.</li><li>Excellent understanding of food safety, HACCP principles, and kitchen hygiene regulations.</li><li>Ability to work under pressure in high-volume environments, with strong time management and organizational skills.</li><li>Creativity and attention to detail for artistic presentation and innovation.</li><li>Excellent communicator and team collaborator</li><li>Physical stamina for long shifts, standing, lifting, and working in hot/cold conditions.</li><li>Any other reasonable duties as directed by the Pastry Chef.</li></ul>
Alongside these key competencies, the incumbent of the role will be required to demonstrate the fundamentals of the company&rsquo;s Count on Me! service culture to be responsive, respectful and deliver a great experience.</div>
<div><h2 class="jobSectionHeader">Required Skills</h2><h3 class="jobSectionHeader">
Soft skills</h3>
Teamwork, Detail Oriented, Creativity</div>
<div><h2 class="jobSectionHeader">Values</h2>
Integrity, Fun, Accountability, Care, Inclusive</div>
<div><h2 class="jobSectionHeader">Benefits</h2>
Learning &amp; development programmes, Career development, Hotel restaurant staff rate</div></div>

Senior Chef De Partie - Pastry

ana bolic kitchen

We are seeking a talented and creative Head Pastry Chef to lead our pastry and dessert operations. The ideal candidate will be responsible for menu development, quality control, team leadership, and maintaining high standards of hygiene and consistency. This role requires strong leadership, creativity, and a passion for excellence.Key Responsibilities<ul><li>Lead and manage the pastry kitchen operations on a daily basis</li><li>Develop and update dessert, pastry, and bakery menus in line with the brand concept</li><li>Ensure consistent quality, taste, and presentation of all pastry items</li><li>Supervise, train, and motivate pastry team members</li><li>Control food cost, minimize wastage, and manage inventory</li><li>Ensure strict compliance with food safety, hygiene, and sanitation standards</li><li>Coordinate with the Executive Chef and kitchen management team</li><li>Handle production planning for daily service, events, and special orders</li><li>Monitor equipment maintenance and report any issues</li><li>Innovate new recipes and seasonal items to attract customers</li></ul>Requirements<ul><li>Proven experience as a Head Pastry Chef or Senior Pastry Chef</li><li>Strong knowledge of pastries, desserts, baking, and modern techniques</li><li>Leadership and team management skills</li><li>Ability to work under pressure in a fast-paced environment</li><li>Strong organizational and time-management skills</li><li>Knowledge of food safety standards (HACCP preferred)</li><li>Creativity, attention to detail, and passion for quality</li><li>Culinary degree or professional certification is an advantage</li></ul>Job Type: Full-timePay: QAR3,800.00 - QAR6,500.00 per month

HEAD PASTRY CHEF

Anantara

<div>Company Description 
A luxury hospitality brand for modern travelers, Anantara connects guests to genuine places, people and stories through personal experiences and providing heartfelt hospitality in the world&rsquo;s most exciting destinations. From pristine islands and tropical beaches to cosmopolitan cities, tranquil deserts and lush jungles, Anantara welcomes guests for journeys rich in discovery.
Banana Island Resort Doha by Anantara is a crescent of golden beach and over water villas just off the coast of downtown Doha. Accessible by private catamaran, escape for family adventures, ocean thrills or serene spa bliss.
Enjoy an alcohol-free atmosphere with the little ones as you surf, dive, golf, bowl or cinema. Race across lagoon waters with a host of motorized water sports. Unwind in the Middle East&rsquo;s only wellness center in a resort setting, spread across lush botanical gardens. 
Job Description 
As Demi Chef you will help the Executive Chef to prepare appetizers, as well as meat and vegetables for entrees. You further will help with the proper presentation of food, and ensure that that each customer is served the highest quality food in a timely manner. As Demi Chef you will participate in selecting and training new members of the kitchen team. They must follow and enforce health and safety standards in the kitchen. They should possess a high level of cleanliness, both in the kitchen and in personal hygiene. You should be familiar with working efficiently and quickly under pressure. 
Qualifications<ul><li> 
Bachelor&rsquo;s Degree or any culinary degree</li><li>Must have worked at least one year as Demi Chef in Hotels and Restaurants</li><li>Excellent leadership and interpersonal skills</li><li>Strongly committed to teamwork and customer service</li><li>Eye for detail to achieve operation excellence</li></ul></div>

Demi Chef de Partie

Inspire Management Training Center

We are seeking a talented and detail-focused Pastry Chef with a strong background in luxury hotels to oversee and execute all pastry and dessert operations. The ideal candidate will consistently deliver exceptional quality, creativity, and presentation while maintaining the highest standards of food safety and five-star hospitality.Key Responsibilities<ul><li>Prepare and present premium-quality pastries, desserts, breads, chocolates, and confectionery in accordance with luxury brand standards</li><li>Manage daily operations of the pastry kitchen, supporting restaurants, banquets, special events, and in-room dining</li><li>Ensure excellence, consistency, and innovation in taste, texture, and presentation across all outlets</li><li>Lead, train, and mentor pastry team members to achieve high performance and professional standards</li><li>Contribute to menu design, seasonal specialties, and creative dessert development</li><li>Monitor food costs, portion control, and minimize waste while preserving superior product quality</li><li>Maintain strict adherence to HACCP, food safety regulations, and hygiene standards</li><li>Coordinate with purchasing and stores to ensure timely sourcing of premium ingredients</li><li>Oversee cleanliness, organization, and proper maintenance of pastry equipment</li><li>Collaborate closely with the Executive Chef and culinary leadership team to support overall kitchen objectives</li></ul>Qualifications &amp; Experience<ul><li>Diploma or Certification in Pastry Arts, Culinary Arts, or Bakery</li><li>4&ndash;7 years of progressive pastry experience, preferably within a luxury or five-star hotel environment</li><li>Strong expertise in both classical and contemporary pastry techniques</li><li>Experience managing high-volume production for banquets and fine dining outlets</li><li>Demonstrated leadership and team management capabilities</li><li>Thorough understanding of food safety, hygiene, and quality control standards</li></ul>Job Type: Full-timeEducation:<ul><li>Diploma (Preferred)</li></ul>Experience:<ul><li>Pastry Chef in a luxury hotel: 5 years (Preferred)</li></ul>Language:<ul><li>English (Preferred)</li></ul>Location:<ul><li>Doha (Required)</li></ul>

Pastry Chef (Luxury Hospitality)

Marriott International

<div>Additional Information 
Job Number26022085 
Job CategoryFood and Beverage &amp; Culinary 
LocationThe Ritz-Carlton Doha, 1 West Bay Lagoon, Doha, Qatar, Qatar 
ScheduleFull Time 
Located Remotely?N 
Position Type Management 
<div><div>JOB SUMMARY
<div>YOUR LEGACY STARTS WITH US
</div><div>At The Ritz-Carlton, Doha, we invite you to experience refined luxury where timeless elegance meets true Qatari hospitality. Situated along the pristine shores of the Arabian Gulf for almost 24 years, our 5-star resort features 374 elegantly designed rooms &amp; suites, award-winning restaurants, world-class Spa facilities with a state-of-the-art Fitness Center, and impeccable service that defines our legendary brand. From serene indoor and outdoor pools to a private beach and a Club Lounge for elevated and personalized experiences, every detail perfectly reflects our commitment to excellence. The property is also ideal for events with a wide selection of meetings rooms, stunning wedding venues and a dedicated team that thoughtfully plans and tailors to each unique vision. Whether you&rsquo;re savoring an afternoon tea in our lobby lounge, watching the city skyline sparkle by night in one of our restaurants, or celebrating an important event, The Ritz-Carlton, Doha, presents a truly remarkable setting for life&rsquo;s most meaningful moments.
</div><div>FIND PURPOSE IN YOUR PASSION
</div><div>At The Ritz-Carlton, we firmly believe that our Ladies &amp; Gentlemen are the heart of everything we do and the most important resource in our service commitment to our guests. With passion, genuine care, dedication and pride, we can achieve common goals and grow together while crafting moments that will be remembered forever.
</div><div>Which is why at The Ritz-Carlton, Doha, we are currently seeking passionate individuals to join our esteemed team and bring their own unique expertise to our world-famous service philosophy. As an Elite hotel in the region with a deep generational legacy, we offer you in return:
</div><div>A rewarding career within one of the most recognized and prestigious luxury brands in the world.
</div><div>Personal and professional development plans with curated training materials and guidance from highly skilled and experienced colleagues in the industry.
</div><div>Various opportunities for internal growth both locally and internationally within the portfolio of Marriott International properties.
</div><div>Consistent &amp; reliable support to ensure you always have the tools and knowledge to harness your full potential and reach your goals.
</div><div>A competitive package, inclusive of accommodation, flight tickets, transportation, meals, and more:
<ul><li>Exclusive training and leadership development programs</li></ul>
<ul><li>Recognition and rewards for exceptional service</li></ul>
<ul><li>Preferential Members Rates at Marriott Hotels Globally</li></ul>
<ul><li>Dining &amp; Wellness discounts for your family and you</li></ul>
<ul><li>Medical Insurance Coverage</li></ul>
<ul><li>An HR team dedicated to your success and wellbeing</li></ul>
OUR EXPECTATIONS FROM THE ROLE:
</div>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>Manages kitchen shift operations and ensures compliance with all Food &amp; Beverage policies, standards and procedures.</li></ul>
<ul><li>Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.</li></ul>
<ul><li>Assists Executive Chef with all kitchen operations and preparation.</li></ul>
<ul><li>Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.</li></ul>
<ul><li>Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.</li></ul>
<ul><li>Assists in determining how food should be presented and creates decorative food displays.</li></ul>
<ul><li>Maintains purchasing, receiving and food storage standards.</li></ul>
<ul><li>Ensures compliance with food handling and sanitation standards.</li></ul>
<ul><li>Performs all duties of kitchen managers and employees as necessary.</li></ul>
<ul><li>Recognizes superior quality products, presentations and flavor.</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>Operates and maintains all department equipment and reports malfunctions.</li></ul>
<ul><li>Checks the quality of raw and cooked food products to ensure that standards are met.</li></ul>
Leading Kitchen Operations
<ul><li>Supervises and coordinates activities of cooks and workers engaged in food preparation.</li></ul>
<ul><li>Leads shifts while personally preparing food items and executing requests based on required specifications.</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>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>Maintains the productivity level of employees.</li></ul>
<ul><li>Ensures employees understand expectations and parameters.</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>Ensures property policies are administered fairly and consistently.</li></ul>
<ul><li>Communicates performance expectations in accordance with job descriptions for each position.</li></ul>
<ul><li>Recognizes success performance and produces desired results.</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>Sets a positive example for guest relations.</li></ul>
<ul><li>Empowers employees to provide excellent customer service.</li></ul>
<ul><li>Interacts with guests to obtain feedback on product quality and service levels.</li></ul>
<ul><li>Handles guest problems and complaints.</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>Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance.</li></ul>
<ul><li>Trains employees in safety procedures.</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>Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.</li></ul>
<ul><li>Participates in the employee performance appraisal process, providing feedback as needed.</li></ul>
<ul><li>Brings issues to the attention of the department manager and Human Resources as necessary.</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>
In joining Marriott Hotels, 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>
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.
At more than 100 award-winning properties worldwide, The Ritz-Carlton Ladies and Gentlemen create experiences so exceptional that long after a guest stays with us, the experience stays with them. Attracting the world&rsquo;s top hospitality professionals who curate lifelong memories, we believe that everyone succeeds when they are empowered to be creative, thoughtful and compassionate. 
<div>
 
Every day, we set the standard for rare and special luxury service the world over and pride ourselves on delivering excellence in the care and comfort of our guests.</div><div>
 
Your role will be to ensure that the &ldquo;Gold Standards&rdquo; of The Ritz-Carlton are delivered graciously and thoughtfully every day. The Gold Standards are the foundation of The Ritz-Carlton and are what guides us each day to be better than the next. It is this foundation and our belief that our culture drives success by which The Ritz Carlton has earned the reputation as a global brand leader in luxury hospitality. As part of our team, you will learn and exemplify the Gold Standards, such as our Employee Promise, Credo and our Service Values. And our promise to you is that we offer the chance to be proud of the work you do and who you work with.</div><div>
 
In joining The Ritz-Carlton, 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>

Sous Chef- Lagoon, STK, Banquet

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