sales executive

head chef

chef de partie

sous chef

commis 1

executive sous chef

The Ned Hotel

<div></div><div><div><div><div><div><div>DOHA</div></div><div><div>
Executive Chef</div></div><div><div><i>
Full Time</i></div></div></div></div></div><p></p><div><div><div><p>
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.</p><p></p><p><b><br>
JOB PURPOSE:</b></p><p>
We are seeking a talented and creative Executive Chef to lead our culinary team and oversee all aspects of our kitchen operations. The Executive Chef will be responsible for menu development, food preparation, kitchen management, and ensuring exceptional food quality and presentation. The ideal candidate will have a passion for culinary excellence, strong leadership skills, and the ability to inspire and mentor our team of chefs and kitchen staff.</p><p></p><p><b><br>
RESPONSIBILITIES:</b></p><ul><li>
Develop and execute innovative and seasonally-inspired menus that reflect the company's culinary vision and brand.</li><li>
Lead and manage the kitchen team, including sous chefs, line cooks, and prep cooks, providing direction, training, and mentorship to ensure high performance and teamwork.</li><li>
Oversee food preparation and cooking activities, ensuring consistency, quality, and adherence to food safety and sanitation standards.</li><li>
Source high-quality ingredients, manage inventory, and control food costs to achieve budgetary goals and maximize profitability.</li><li>
Collaborate with the management team to develop pricing strategies, analyze sales data, and identify opportunities for menu optimization and revenue growth.</li><li>
Maintain a clean, organized, and efficient kitchen environment, ensuring compliance with health and safety regulations and standards.</li><li>
Stay informed about industry trends, culinary techniques, and ingredient sourcing, and incorporate new ideas and concepts into menu development.</li><li>
Foster a positive and inclusive work culture that promotes creativity, teamwork, and professional growth among kitchen staff.</li><li>
Represent the company at culinary events, food festivals, and other promotional activities as needed.</li></ul><p></p><p><b><br>
QUALIFICATIONS:</b></p><ul><li>
Culinary degree or equivalent certification from a recognized culinary institution.</li><li>
Proven similar experience as a chef role in a high-volume restaurant or hospitality environment.</li><li>
Proven track record of culinary excellence, with a strong foundation in classic cooking techniques and a creative approach to menu development.</li><li>
Strong leadership and management skills, with the ability to inspire, motivate, and develop a team of culinary professionals.</li><li>
Excellent communication and interpersonal skills, with the ability to collaborate effectively with front-of-house staff, management, and vendors.</li><li>
Passion for food and hospitality, with a commitment to delivering exceptional dining experiences to guests.</li><li>
Ability to work in a fast-paced, high-pressure environment and maintain composure under stress.</li><li>
Knowledge of food safety and sanitation regulations and best practices.</li><li>
Availability to work evenings, weekends, and holidays as needed.</li></ul><p></p><p><b><br>
COMPETENCIES:</b></p><ul><li>
Strong leadership and management skills, with the ability to inspire and motivate a team.</li><li>
Excellent communication and interpersonal skills.</li><li>
Exceptional organizational abilities and attention to detail.</li><li>
Adaptability and the ability to thrive in a fast-paced environment.</li><li>
Problem-solving skills and the ability to make quick decisions under pressure.</li><li>
Maintain cleanliness and organization of workstations, adhering to stringent sanitation standards and food safety regulations.</li><li>
Collaborate effectively with team members to ensure smooth workflow during service.</li><li>
Adhere to portion control guidelines and presentation specifications set by senior kitchen staff.</li><li>
Assist in inventory management, stock rotation, and ordering supplies as required.</li><li>
Uphold high standards of food quality, freshness, and taste.</li></ul><p></p><p><b><br>
WHAT&rsquo;S IN IT FOR YOU?</b></p><ul><li>
One of the most iconic places 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><p></p><p><br>
At The Ned, we don't just celebrate our diversity, we challenge ourselves to do even better. The Ned is committed to being the best place to work, and ensuring that we have a leading diversity, equity and inclusion programme is central to making that vision a reality.</p><p></p><p><br>
Apply today and join us as a Executive Chef</p><p></p><p><br>
#YESYESYES #MakeitHAPPEN #ShowyouCARE #LovewhatYOUDO #LoveTheNed</p></div></div></div></div><p></p>

Executive Chef

Zuma

<div><div><p>As a Zuma Sous Chef, you'll be at the heart of our guest experience. You'll create memorable moments, embody our vibrant restaurant energy, and play a crucial role in maintaining the high standards that define the Roka experience.</p>
<p>Zuma is a contemporary Japanese restaurant collection, inspired by the dynamic Izakaya dining style. Our global collection includes four incredible locations across the Middle East; Dubai, Abu Dhabi, Doha and Riyadh. Our venues are icons in each of their hospitality landscapes, demonstrating our commitment to excellence and to elevating our guest experiences. Zuma is proud to be part of the Azumi collection.</p>
<p><b>Life at Zuma</b></p>
<p>At Zuma, we're more than a restaurant &ndash; we're a vibrant community fuelled by the energy that flows from our Robata grills, guided by our core values:</p>
<p><b>Honor the Mastery</b> - we celebrate every detail, always striving for perfection &ndash; putting pride in everything we do</p>
<p><b>Do Unto Others</b> - we support each other to be at our best, treating every team member and guest with warmth and openness</p>
<p><b>Embrace the Energy</b> - we bring passion and positivity to everything we do</p>
<p><b>Main Duties</b></p>
<p>Your key responsibilities will include:</p>
<ul><li>To maintain all mise en place at a sufficient level to ensure an uninterrupted flow of food during the service period whilst controlling the quality, consistency, appearance and taste</li></ul>
<ul><li>To mentor the team, providing training, guidance, and support to maintain Zuma standards</li></ul>
<ul><li>To consistently strive for quality of service and consistency in our experience to our guests</li></ul>
<ul><li>Evaluate guest experiences, implement service improvements, and strive for consistency in delivering exceptional hospitality</li></ul>
<ul><li>Work alongside the Head Chef to craft and refine creations, incorporating seasonal ingredients and unique culinary concepts</li></ul>
<p><b>What We Look For</b></p>
<p>Our ideal candidate embodies our values and the following:</p>
<ul><li>A genuine love for culinary experiences &amp; a passion for Japanese cuisine</li></ul>
<ul><li>Proven experience as Sous Chef in a luxury high-volume restaurant or similar
</li></ul><ul><li>A natural team player who is at home working in sync with a large team</li></ul>
<ul><li>Naturally friendly, customer-oriented, and skilled at creating memorable dining experiences</li></ul>
<p><b>Benefits</b></p>
<p>We offer incredible career growth, international opportunities, and the chance to contribute to a world-renowned brand, where every detail from the finest ingredients to our unrivalled atmosphere is crafted to perfection.
<br>
<br>
As part of our team, you&rsquo;ll enjoy:</p>
<ul><li><b>World-Class training,</b> designed to inspire and educate</li>
<li><b>Global opportunities</b>, experience hospitality around the globe with our five incredible brands</li>
<li><b>Family Meals</b> are shared daily</li>
<li><b>Rewards &amp; Recognition,</b> we value our team and celebrate your contributions to our success with meaningful rewards and recognition</li>
<li><b>Staff discount, </b>enjoy exclusive discounts across the Azumi group, worldwide!</li>
</ul><p><b>Our Commitment to Inclusivity</b></p>
<p>We are an equal opportunities employer and welcome all applicants. If you require any assistance to make the recruitment process more accessible, please let one of our Talent Acquisition team know.</p>
<p><b>Ready to create some magic?</b> Join us and bring your talent to a team that&rsquo;s elevating contemporary dining on a global stage.</p><p><br>
</p></div><p></p>INDBOH</div>

Sous Chef

Chedi Hospitality

<div>
 <strong>
  Job Qualifications
  <br/>
  <br/>
 </strong>
 Ideally with an apprenticeship or professional diploma in Food Production. Minimum 2 years work experience as Executive Chef, or Executive Sous chef in larger operation. Good practical, operational and adequate administrative skills with a flair for creativity are a must.
 <br/>
 <br/>
 <strong>
  D. Key Areas of Responsibility
  <br/>
  <br/>
 </strong>
 <strong>
  Responsibilities
  <br/>
  <br/>
 </strong>
 <ul>
  <li>
   Administration
   <br/>
   <br/>
  </li>
 </ul>
 &rsaquo;Attends and contributes to all Meetings as required.
 <br/>
 <br/>
 &rsaquo;Ensures that culinary activities are aligned with the respective Corporate Strategy and that the Hotel Actions have been implemented where appropriate.
 <br/>
 <br/>
 &rsaquo;Oversees the preparation and updating of individual Departmental Operations Manuals.
 <br/>
 <br/>
 &rsaquo;Conducts regular communications meetings and ensures that departmental briefings and meetings are effective and conducted as necessary.
 <br/>
 <br/>
 <ul>
  <li>
   Operational
   <br/>
   <br/>
  </li>
 </ul>
 &rsaquo;Ensures that all company minimum brand standards have been implemented and that optional brand standards have been implemented where appropriate.
 <br/>
 <br/>
 &rsaquo;Monitors all operations, especially during peak business periods, working through the respective Head of Department to make adjustments where necessary.
 <br/>
 <br/>
 &rsaquo;Provides feedback on the results of the Consumer Audit and ensures that the relevant changes are implemented.
 <br/>
 <br/>
 &rsaquo;Encourages employees to be creative and innovative, challenging and recognizing them for their contribution to the success of the operation.
 <br/>
 <br/>
 &rsaquo;Works closely with other Executive Committee members in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.
 <br/>
 <br/>
 &rsaquo;Ensures that culinary employees work in a supportive and flexible manner with other departments, in a spirit of "We work through Teams".
 <br/>
 <br/>
 &rsaquo;Ensures that all employees are up-to-date with the availability of seasonal and new products on the market.
 <br/>
 <br/>
 &rsaquo;Tastes and monitors the food products served throughout the operation, providing feedback where appropriate.
 <br/>
 <br/>
 &rsaquo;Works with the Materials Manager in the procurement of the best product for the best price and in the management of the relevant areas of the Commissary Kitchen.
 <br/>
 <br/>
 &rsaquo;Works closely with the Stewarding Manager to ensure that hygiene standards are maintained and that operating equipment is cared for to maximize its useful life and to minimize breakage.
 <br/>
 <br/>
 &rsaquo;Oversees the quality and variety of food and beverages served in the Employee Restaurant, ensuring that this outlet is operated to the same standard as any other outlet.
 <br/>
 <br/>
 <ul>
  <li>
   Customer Service
   <br/>
   <br/>
  </li>
 </ul>
 &rsaquo;Ensures that all guest contact culinary employees deliver the brand promise and provide exceptional guest service at all times.
 <br/>
 <br/>
 &rsaquo;Ensures that employees also provide excellent service to internal customers in other departments as appropriate.
 <br/>
 <br/>
 &rsaquo;Spends time in culinary areas observing employee-guest/employee-internal customer interaction, working through Heads of Department to coach employees as necessary.
 <br/>
 <br/>
 &rsaquo;Handles all guest and internal customer complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily.
 <br/>
 <br/>
 &rsaquo;Maintains positive guest and colleague interactions with good working relationships.
 <br/>
 <br/>
 <ul>
  <li>
   Financial
   <br/>
   <br/>
  </li>
 </ul>
 &rsaquo;Maximises employee productivity through the use of multi-skilling, multi-tasking and flexible scheduling to meet the financial goals of the business as well as the expectations of the guests.
 <br/>
 <br/>
 &rsaquo;Ensures that each profit center (e.g. Outlet, Banquets) is operated in line with maximizing profit while delivering on the brand promise.
 <br/>
 <br/>
 &rsaquo;Ensures that each cost center (e.g. Stewarding) operates with the lowest possible cost structure while also delivering on the brand promise to the guest.
 <br/>
 <br/>
 &rsaquo;Assists in the preparation of the Annual Business Plan for Food and Beverage.
 <br/>
 <br/>
 &rsaquo;Strategically analyses business performance to facilitate accurate and meaningful forecasting, involving the respective Heads of Department as appropriate.
 <br/>
 <br/>
 &rsaquo;Proactively manages costs based on key performance indicators, working through the respective Heads of Department as appropriate.
 <br/>
 <br/>
 &rsaquo;Ensures that all hotel, company and local rules, policies and regulations relating to financial record keeping, money handling and licensing are adhered to, including the timely and accurate reporting of financial information.
 <br/>
 <br/>
 &rsaquo;Assists in the inventory management and ongoing maintenance of hotel operating equipment and other assets.
 <br/>
 <br/>
 &rsaquo;Assists with the input of product specifications, recipes and other data as required, supporting the smooth operation of Materials Management and Cost Audit functions.
 <br/>
 <br/>
 <ul>
  <li>
   Personeel
   <br/>
   <br/>
  </li>
 </ul>
 &rsaquo;Oversees and assists in the recruitment and selection of all Food and Beverage employees. Ensures that Heads of Department follow hotel guidelines when recruiting and use a competency-based approach to selecting their employees.
 <br/>
 <br/>
 &rsaquo;Oversees the punctuality and appearance of all Food and Beverage employees, making sure that they wear the correct uniform and maintain a high standard of personal appearance and hygiene, according to the hotel and department's grooming standards.
 <br/>
 <br/>
 &rsaquo;Maximises the effectiveness of Heads of Department by developing each of their skills and abilities through the appropriate training, coaching, and/or mentoring.
 <br/>
 <br/>
 &rsaquo;Conducts annual Performance Development Discussions with Heads of Department and supports them in their professional development goals. Ensures that they, in turn conduct annual Performance Development Discussions with their employees.
 <br/>
 <br/>
 &rsaquo;Ensures that each Head of Department plans and implements effective training programmes for their employees in coordination with the Training Manager and their Departmental Trainers.
 <br/>
 <br/>
 &rsaquo;Encourages employees to be creative and innovative, challenging and recognising them for their contribution to the success of the operation.
 <br/>
 <br/>
 &rsaquo;Ensures that all employees have a complete understanding of and adhere to employee rules and regulations.
 <br/>
 <br/>
 &rsaquo;Ensures that employees follow all hotel, company and local rules, policies and regulations relating to fire and hazard safety, and security.
 <br/>
 <br/>
 &rsaquo;Provides feedback on the results of the Employee Opinion Survey and ensures that the relevant changes are implemented. The above areas of responsibility and activities reflect the items considered necessary to describe the principal functions of the job identified and shall not be construed as a detailed description of all the work requirements that may be inherent in the job.
</div>


Executive Chef - Arabic Speaker

Qatar Airways

<div><div><div><div><div><div><h3 class="jobSectionHeader"><b>General Information
</b></h3></div></div><div><div><div><div>Ref #
</div><div>232131
</div></div><div><div>Location
</div><div>Qatar-Doha
</div></div><div><div>Job family
</div><div>Customer Service
</div></div><div><div><ul><li>Closing Date: 2026-07-01</li></ul><br>
</div></div></div></div></div><div><div><div><h3 class="jobSectionHeader"><b>Description<br>
</b></h3></div></div><p></p><div><div><div><div><p>The Junior Sous Chef assists the Sous Chef in creating visually appealing dishes for guests and ensure the smooth execution of operations by upholding food quality standards and following FSSC guidelines.</p><p></p><p><br>
Key Accountabilities include, but are not limited to:</p><ul><li>Assist in food preparation and production under the direction of the Sous Chef to make sure the food is prepared as per the standard recipes.</li><li>Collaborate with the chefs to develop and test new dishes and drinks for the menu to exceed guests satisfaction.</li><li>Oversee and supervise kitchen staff, ensuring that they are following food safety and hygiene protocols to maintain consistency in food quality.</li><li>Maintain a clean and organized kitchen, ensuring that all workstations are kept clean and comply with food safety standards to ensure that sanitation of food premises and equipment is maintained at all times.</li><li>Work closely with Sous Chef in maintaining the food quality standards by checking the quality of raw and cooked products.</li><li>Conduct inventory periodically as per schedule to ensure all meals produced in the shift are as per requirements and left overs are managed effectively to minimize wastage.</li><li>Spot check culinary sections by following daily checklist to cover all food productions activity in timely manner.</li><li>Monitor kitchen stock movement and ordering system, to ensure all stock levels are in line with the standards and demands and avoid excess stock.</li><li>Compile all food orders for sections under supervision, to ensure stock, deliveries and wastage are all checked and recorded in line with company and food standards.</li><li>Perform other department duties related to his/her section as directed by the Head of the Department</li></ul><p></p><p><b><br>
Be part of an extraordinary story</b><br>
Your skills. Your imagination. Your ambition. Here, there are no boundaries to your potential and the impact you can make. You&rsquo;ll find infinite opportunities to grow and work on the biggest, most rewarding challenges that will build your skills and experience. You have the chance to be a part of our future, and build the life you want while being part of an international community. Our best is here and still to come. To us, impossible is only a challenge.</p><p>
Join us as we dare to achieve what&rsquo;s never been done before.</p>
</div></div></div></div></div><div><div><div><h3 class="jobSectionHeader"><b>Qualification
</b></h3></div></div><div><div><div><div><p><b>About you</b></p><p>
The successful candidate will have the following:</p><ul><li> Bachelor&rsquo;s Degree or Equivalent</li><li> Minimum of 2 years of job-related experience</li></ul><p></p><p><br>
Job Specific Skills:</p><ul><li> Basic knowledge of ordering, purchasing and inventory management Expert knowledge of raw material costs</li><li> Expert level on food safety regulations and rules (FSSC)</li><li> Confident understanding of creativity in dishes and beverages.</li><li> Expert on food preparation and kitchen equipment</li><li> Well organized</li><li> Team player</li><li> Attention to details</li></ul><p>
Our story started with four aircraft. Today, we deliver excellence across 12 different businesses coming together as one. We&rsquo;ve grown fast, broken records and set trends that others follow. We don&rsquo;t slow down by the fear of failure. Instead, we dare to achieve what&rsquo;s never been done before. So whether you&rsquo;re creating a unique experience for our customers or innovating behind the scenes, every person contributes to our proud story. A story of spectacular growth and determination.</p><p>
Now is the time to bring your best ideas and passion to a place where your ambition will know no boundaries, and be part of a truly global community.</p>
</div></div><div><div>https://aa115.taleo.net/careersection/QA_External_CS/jobapply.ftl?lang=en&amp;job=232131</div></div></div></div></div></div></div></div><div></div>

Junior Sous Chef - Pastry

Marriott International

<div><b>Additional Information</b><br>
<b>Job Number</b>26069625<br>
<b>Job Category</b>Food and Beverage &amp; Culinary<br>
<b>Location</b>Al Corniche Street, Doha, Qatar, Qatar<br>
<b>Schedule</b>Full Time<br>
<b>Located Remotely?</b>N<br>
<b>Position Type</b> Management<br>
<p></p><div><div><p><b>JOB SUMMARY</b></p><p><br>
</p><p>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.</p><p><br>
</p><p><b>CANDIDATE PROFILE</b></p><p><br>
</p><p><b>Education and Experience</b></p>
<ul><li>High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.</li></ul>
<p>OR</p>
<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><p><br>
</p><p><b>CORE WORK ACTIVITIES</b></p><p><br>
</p><p><b>Ensuring Culinary Standards and Responsibilities are Met</b></p>
<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><p><br>
</p><p><b>Leading Kitchen Operations</b></p>
<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><p><br>
</p><p><b>Ensuring Exceptional Customer Service</b></p>
<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><p><br>
</p><p><b>Maintaining Culinary Goals</b></p>
<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><p><br>
</p><p><b>Managing and Conducting Human Resource Activities</b></p>
<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><p><br>
</p><p><b>Additional Responsibilities</b></p>
<ul><li>Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.</li></ul>
<ul><li>Analyzes information and evaluating results to choose the best solution and solve problems.</li></ul>
<ul><li>Attends and participates in all pertinent meetings.</li></ul></div><p></p><div><br>
</div><p><i>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.</i></p><p></p><p>
When you join the Sheraton family, you become a member of its global community. We&rsquo;ve been a place to gather and connect since 1937. At Sheraton, associates create a sense of belonging in more than 400 communities around the world. We invite, we welcome, and we connect guests through engaging experiences and thoughtful service. If you&rsquo;re a team player who is excited to deliver a meaningful guest experience, we encourage you to explore your next career opportunity with Sheraton. Join us on our mission to be &lsquo;The World&rsquo;s Gathering Place&rsquo;. In joining Sheraton Hotels &amp; Resorts, you join a portfolio of brands with Marriott International. <b>Be</b> where you can do your best work, <b>begin</b> your purpose, <b>belong</b> to an amazing global team, and <b>become</b> the best version of you.</p></div></div>

Aldebaran group

<div><p><b>Chef de Chantier &ndash; Ref. JOB-1583</b></p>
<p><b>DESCRIPTIF :</b></p>
<p>
Vous souhaitez piloter l&rsquo;ex&eacute;cution d&rsquo;un projet industriel &agrave; l&rsquo;international et prendre part &agrave; une op&eacute;ration strat&eacute;gique de revamping d&rsquo;installations industrielles ?</p>
<p>
Nous recherchons un chef de chantier exp&eacute;riment&eacute; pour superviser les activit&eacute;s de construction et d&rsquo;installation sur un projet industriel au Qatar.</p>
<p>
Bas&eacute; au Qatar, ce poste implique une pr&eacute;sence &agrave; temps plein sur site pour une dur&eacute;e de six mois. Le logement, les d&eacute;placements ainsi que les moyens n&eacute;cessaires &agrave; la mission sont pris en charge par le client.</p><br>
<p><b>
VOS RESPONSABILIT&Eacute;S :</b></p><ul><li>Repr&eacute;senter l&rsquo;entreprise aupr&egrave;s du client et des sous-traitants sur site.</li><li>Piloter et coordonner l&rsquo;ensemble des activit&eacute;s de construction durant les diff&eacute;rentes phases du projet.</li><li>Manager les &eacute;quipes sur site.</li><li>Superviser les sous-traitants et assurer le suivi de leur avancement, de leurs ressources et de leur productivit&eacute;.</li><li>Organiser et animer les r&eacute;unions quotidiennes et hebdomadaires de coordination avec les diff&eacute;rentes parties prenantes.</li><li>Pr&eacute;parer et &eacute;mettre les rapports d&rsquo;avancement quotidiens et hebdomadaires.</li><li>Assurer le respect du planning projet et mettre en &oelig;uvre les actions correctives n&eacute;cessaires.</li><li>Veiller &agrave; la bonne application des proc&eacute;dures HSE et promouvoir une forte culture s&eacute;curit&eacute; sur le chantier.</li><li>Garantir l&rsquo;application des proc&eacute;dures qualit&eacute; et le suivi des contr&ocirc;les qualit&eacute;.</li><li>Coordonner les activit&eacute;s multidisciplinaires.</li><li>Assurer l&rsquo;interface entre les &eacute;quipes construction, ing&eacute;nierie et le client.</li><li>Participer &agrave; la cl&ocirc;ture des travaux, au suivi des r&eacute;serves et &agrave; la r&eacute;ception des installations.</li></ul><p><b><br>
VOTRE PROFIL :</b></p><ul><li>Dipl&ocirc;me d&rsquo;ing&eacute;nieur ou formation technique &eacute;quivalente.</li><li>Minimum 20 ans d&rsquo;exp&eacute;rience sur des projets industriels internationaux.</li><li>Exp&eacute;rience confirm&eacute;e en tant que Chef de chantier ou poste &eacute;quivalent.</li><li>Solide exp&eacute;rience dans la gestion de sous-traitants et d&rsquo;&eacute;quipes multiculturelles.</li><li>Exp&eacute;rience sur des projets brownfield ou revamping dans un environnement industriel.</li><li>Bonne connaissance des activit&eacute;s m&eacute;caniques et hydrauliques.</li><li>Ma&icirc;trise de l&rsquo;anglais imp&eacute;rative.</li></ul><p><b><br>
ALDEBARAN Group :</b></p>
<p>
ALDEBARAN Group intervient dans les secteurs de l&rsquo;&eacute;nergie et des infrastructures, en France et &agrave; l&rsquo;international. L&rsquo;entreprise accompagne ses clients dans la r&eacute;duction de leur impact environnemental et carbone, avec l&rsquo;objectif d&rsquo;atteindre la neutralit&eacute; carbone dans les prochaines ann&eacute;es.</p>
<p>
Nous recrutons les meilleurs profils techniques et manag&eacute;riaux pour acc&eacute;l&eacute;rer cette transition. Rejoignez-nous pour construire un avenir plus vert d&egrave;s maintenant !</p><p><br>
___English_Version___</p>
<p><b>Site Manager &ndash; Ref. JOB-1583</b></p>
<p><b>DESCRIPTION:</b></p>
<p>
Do you want to lead the execution of an industrial project abroad and take part in a strategic industrial revamping operation?</p>
<p>
We are looking for an experienced Site Manager to oversee construction and installation activities on an industrial project in Qatar.</p>
<p>
Based in Qatar, this position requires full-time on-site presence for six months. Accommodation, transportation and all necessary means for the assignment are provided by the client.</p><p><br>
<b>
YOUR RESPONSIBILITIES:</b></p><ul><li>Represent the company towards the client and subcontractors on site.</li><li>Lead and coordinate all construction activities throughout the different phases of the project.</li><li>Manage site teams.</li><li>Supervise subcontractors and monitor their progress, resources and productivity.</li><li>Organize and lead daily and weekly coordination meetings with stakeholders.</li><li>Prepare and issue daily and weekly progress reports.</li><li>Ensure compliance with the project schedule and implement corrective actions when necessary.</li><li>Ensure HSE procedures are properly implemented and promote a strong safety culture on site.</li><li>Ensure quality procedures are applied and monitor quality control activities.</li><li>Coordinate multidisciplinary activities.</li><li>Act as the interface between construction, engineering and client teams.</li><li>Participate in project close-out activities, punch list follow-up and final acceptance of installations.</li></ul><br>
<b>
YOUR PROFILE</b>:<br>
<ul><li>Engineering degree or equivalent technical background.</li><li>Minimum 20 years of experience on international industrial projects.</li><li>Proven experience as Site Manager or in an equivalent position.</li><li>Strong experience managing subcontractors and multicultural teams.</li><li>Experience in brownfield, revamping or plant shutdown projects is appreciated.</li><li>Good knowledge of mechanical and hydraulic activities.</li><li>Fluent in English.</li></ul><p><b><br>
ALDEBARAN Group:</b></p>
<p>
ALDEBARAN Group operates in the energy and infrastructure sectors, in France and internationally. The company supports its clients in reducing their environmental and carbon impact, with the goal of achieving carbon neutrality in the coming years.</p>
<p>
We recruit top technical and managerial talent to accelerate this transition. Join us now and help build a greener future!</p></div>

Site Manager Qatar

Grams Restrand

<p>Commis Chef &ndash; International &amp; Continental Cuisine</p><p><b>Job Criteria</b></p><p>Qualifications</p><ul><li>High school diploma or equivalent; culinary certification is an advantage.</li><li>Minimum 1&ndash;2 years of experience as a Commis Chef or Kitchen Assistant in an international or continental cuisine restaurant.</li><li>Basic knowledge of international cooking methods, food preparation, and presentation.</li><li>Familiarity with a variety of cuisines, including European, American, Mediterranean, and other international dishes.</li><li>Knowledge of food safety, hygiene, and HACCP standards.</li><li>Ability to work efficiently in a fast-paced kitchen environment.</li><li>Physically fit and able to stand for long periods and lift kitchen supplies when required.</li><li>Good communication and teamwork skills.</li><li>Flexible to work shifts, weekends, and public holidays.</li></ul><p>Key Skills &amp; Competencies</p><ul><li>Basic cooking and food preparation skills.</li><li>Understanding of kitchen operations and food handling procedures.</li><li>Ability to follow recipes and instructions accurately.</li><li>Attention to detail and commitment to food quality.</li><li>Good organizational and time-management skills.</li><li>Ability to work under pressure while maintaining quality standards.</li><li>Positive attitude and willingness to learn from senior chefs.</li></ul><p>Responsibilities</p><ul><li>Assist chefs in preparing and cooking international and continental dishes according to restaurant standards.</li><li>Prepare ingredients, sauces, stocks, and garnishes as required.</li><li>Ensure food is prepared, portioned, and presented consistently.</li><li>Maintain cleanliness and organization of workstations, kitchen equipment, and storage areas.</li><li>Follow food safety, sanitation, and hygiene procedures at all times.</li><li>Assist with stock rotation, inventory control, and proper storage of food items (FIFO).</li><li>Support receiving and checking deliveries of kitchen supplies.</li><li>Minimize food wastage and ensure efficient use of ingredients.</li><li>Perform any other duties assigned by the Head Chef, Sous Chef, or Chef de Partie.</li></ul><p>Preferred Qualifications</p><ul><li>Experience in hotels, fine dining restaurants, casual dining, or high-volume international restaurants.</li><li>Basic knowledge of menu planning and food costing.</li><li>Experience with grills, sauces, pasta, salads, soups, and continental main courses.</li><li>Ability to work in a multicultural team environment.</li></ul><p>Pay: QAR2,000.00 - QAR2,500.00 per month</p><p>Work Location: In person</p>

Commi Chef- experienced in International and Continental Cuisine

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