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assistant restaurant manager

food assembler commissary kitchen

Hilton

<div>
 
 Job Description
 
 
 
 
 Exceptional Hospitality Starts with You
 
 
 
 Picture yourself brightening someone&rsquo;s day. When you join our Hotels team, that&rsquo;s exactly what you&rsquo;ll do every time you come to work! As a
 
 Commis II
 
 , you&rsquo;re not just preparing great tasting food items &ndash; you&rsquo;re spreading the light and warmth of hospitality by delivering memorable experiences that make the stay for every guest.
 
 
 
 Responsibilities
 
 
 
 Here's what you'll do during a typical day:
 
 
 <ul>
 <li>
 Prepare high-quality dishes: Prepare menu items according to designated recipes and quality standards
 </li>
 <li>
 Delight our guests: Manage guest orders efficiently while ensuring a positive dining experience
 </li>
 <li>
 Execute complex recipes: Maintain a strong knowledge of menu offerings, handle complex recipes, and oversee stations, execution, quality control and inventory checks
 </li>
 <li>
 Inspect and finalize plates: Inspect all preparations and dishes ahead of serving to ensure they meet quality and presentation standards
 </li>
 <li>
 Maintain a clean and organized workspace: Keep food service stations stocked and sanitary while following proper food handling, storage, and safety protocols
 </li>
 <li>
 Manage inventory needs: Prepare requisitions for supplies and food items as needed
 </li>
 <li>
 Comply with regulatory standards: Maintain compliance with health, safety, sanitation, and alcohol awareness regulations, ensuring the highest standards of guest and team member well-being
 
 
 </li>
 </ul>
 
 Qualifications
 
 
 
 
 What It Takes to Make the Stay
 
 
 
 At Hilton, Our Core Values Define What It Takes To Succeed Here And Guide The Qualities We Look For In Every Team Member
 
 
 A passion for spreading the light and warmth of
 
 Hospitality
 
 . Acting with
 
 Integrity
 
 and always doing the right thing. Inspiring others through
 
 Leadership
 
 . A belief that
 
 Teamwork
 
 drives the best outcomes. A sense of
 
 Ownership
 
 and accountability. And a focus on the
 
 Now
 
 , bringing urgency and discipline to every moment, knowing it can make a lasting impact.
 
 
 
 About Us
 
 
 
 
 Join an Award-Winning Workplace Culture
 
 
 
 At Hilton, we don&rsquo;t just deliver exceptional experiences for our guests&mdash;we build an exceptional workplace for the Team Members who make it all possible. As a global leader in hospitality, we&rsquo;ve welcomed more than 3 billion guests worldwide, all while staying true to our founding vision: to fill the earth with the light and warmth of hospitality.
 
 
 Our award-winning culture has earned us repeated recognition on the World&rsquo;s Best Workplaces list by Great Place to Work and Fortune. With our suite of world-class brands , and a company-wide commitment to providing the best stay for every guest, we&rsquo;re setting new standards for the future of travel.
 
 
 Whether you&rsquo;re starting your career or exploring something new, Hilton supports your journey every step of the way. Come for the job, stay for the career&mdash;and help us make every stay a little more magical.
 
 
 Curious about life at Hilton? Explore our Careers Blog to see why we&rsquo;re more than a great place to stay&mdash;we&rsquo;re a great place to work.
</div>

Commis II (Cold Kitchen)

<div>Exceptional Hospitality Starts with You
Picture yourself brightening someone&rsquo;s day. When you join our Hotels team, that&rsquo;s exactly what you&rsquo;ll do every time you come to work! As a Commis II , you&rsquo;re not just preparing great tasting food items &ndash; you&rsquo;re spreading the light and warmth of hospitality by delivering memorable experiences that make the stay for every guest.</div>
 <div>Here's what you'll do during a typical day:
<ul><li>Prepare high-quality dishes: Prepare menu items according to designated recipes and quality standards
</li><li>Delight our guests: Manage guest orders efficiently while ensuring a positive dining experience
</li><li>Execute complex recipes: Maintain a strong knowledge of menu offerings, handle complex recipes, and oversee stations, execution, quality control and inventory checks
</li><li>Inspect and finalize plates: Inspect all preparations and dishes ahead of serving to ensure they meet quality and presentation standards
</li><li>Maintain a clean and organized workspace: Keep food service stations stocked and sanitary while following proper food handling, storage, and safety protocols
</li><li>Manage inventory needs: Prepare requisitions for supplies and food items as needed
</li><li>Comply with regulatory standards: Maintain compliance with health, safety, sanitation, and alcohol awareness regulations, ensuring the highest standards of guest and team member well-being</li></ul></div>
 <div>What It Takes to Make the Stay
At Hilton, our core values define what it takes to succeed here and guide the qualities we look for in every team member:
A passion for spreading the light and warmth of Hospitality . Acting with Integrity and always doing the right thing. Inspiring others through Leadership . A belief that Teamwork drives the best outcomes. A sense of Ownership and accountability. And a focus on the Now , bringing urgency and discipline to every moment, knowing it can make a lasting impact.</div>
 <div><div><div>Join an Award-Winning Workplace Culture
 
</div><div>At Hilton, we don&rsquo;t just deliver exceptional experiences for our guests&mdash;we build an exceptional workplace for the Team Members who make it all possible. As a global leader in hospitality, we&rsquo;ve welcomed more than 3 billion guests worldwide, all while staying true to our founding vision: to fill the earth with the light and warmth of hospitality.
</div><div>Our award-winning culture has earned us repeated recognition on the World&rsquo;s Best Workplaces list by Great Place to Work and Fortune. With our suite of world-class brands , and a company-wide commitment to providing the best stay for every guest, we&rsquo;re setting new standards for the future of travel.
</div><div>Whether you&rsquo;re starting your career or exploring something new, Hilton supports your journey every step of the way. Come for the job, stay for the career&mdash;and help us make every stay a little more magical.
</div></div><div>Curious about life at Hilton? Explore our Careers Blog to see why we&rsquo;re more than a great place to stay&mdash;we&rsquo;re a great place to work.</div></div>

Wyndham Hotels & Resorts EMEA

<div>
 
 Summary
 
 
 
 The Kitchen Steward is responsible for maintaining the highest standards of cleanliness, sanitation, and hygiene throughout all kitchen, stewarding, and food preparation areas. The role ensures that all kitchen equipment, utensils, china, glassware, silverware, and work areas are cleaned, sanitized, stored correctly, and available for daily operations.
 
 
 
 Key Responsibilities
 
 
 
 
 Cleaning &amp; Sanitation
 
 
 
 <ul>
 <li>
 Wash dishes, pots, pans, utensils, kitchen equipment, china, glassware, and silverware using dishwashing machines or manual methods.
 </li>
 <li>
 Clean and sanitize kitchen equipment, preparation surfaces, sinks, counters, walls, floors, drains, and storage areas.
 </li>
 <li>
 Ensure all stewarding and kitchen areas remain clean, organized, and hygienic throughout each shift.
 </li>
 <li>
 Operate and maintain dishwashing machines, pot-washing stations, hand-wash stations, and waste disposal equipment according to operating procedures.
 </li>
 <li>
 Inspect cleaned items for quality and cleanliness, rewash items where necessary, and store them appropriately.
 </li>
 <li>
 Return all clean equipment, china, glassware, and silverware to designated storage areas while minimizing breakage.
 
 
 </li>
 </ul>
 
 Food Safety &amp; Hygiene
 
 
 
 <ul>
 <li>
 Follow all food safety, sanitation, and hygiene regulations and hotel standards.
 </li>
 <li>
 Handle cleaning chemicals safely and in accordance with manufacturer instructions and safety guidelines.
 </li>
 <li>
 Maintain proper waste segregation and disposal procedures.
 </li>
 <li>
 Ensure compliance with HACCP and other applicable food safety requirements.
 </li>
 <li>
 Report any hygiene, sanitation, or food safety concerns immediately to the Chief Steward or Supervisor.
 
 
 </li>
 </ul>
 
 Equipment &amp; Inventory
 
 
 
 <ul>
 <li>
 Assist in receiving, inspecting, storing, and rotating food and non-food deliveries using First-In, First-Out (FIFO) principles.
 </li>
 <li>
 Maintain cleanliness and proper storage of all operating equipment and utensils.
 </li>
 <li>
 Report damaged equipment, maintenance issues, or safety hazards promptly.
 </li>
 <li>
 Assist with periodic inventories of operating equipment and stewarding supplies.
 </li>
 <li>
 Support efforts to minimize loss or breakage of china, glassware, silverware, and kitchen equipment.
 
 
 </li>
 </ul>
 
 Operational Support
 
 
 
 <ul>
 <li>
 Support kitchen operations by ensuring a continuous supply of clean utensils and equipment.
 </li>
 <li>
 Assist chefs and kitchen staff with general cleaning and operational requirements as needed.
 </li>
 <li>
 Complete assigned daily cleaning schedules and deep-cleaning tasks.
 </li>
 <li>
 Follow instructions from the Chief Steward or Stewarding Supervisor to ensure smooth daily operations.
 </li>
 <li>
 Assist during banquets, special events, and periods of high business volume.
 </li>
 <li>
 Perform additional duties within the Stewarding Department as assigned.
 
 
 </li>
 </ul>
 
 Health, Safety &amp; Compliance
 
 
 
 <ul>
 <li>
 Comply with all hotel policies, procedures, and departmental standards.
 </li>
 <li>
 Adhere to fire, health, hygiene, food safety, and occupational health and safety regulations.
 </li>
 <li>
 Wear the correct uniform, personal protective equipment (PPE), name badge, and maintain grooming standards at all times.
 </li>
 <li>
 Report accidents, unsafe conditions, equipment faults, and security concerns immediately.
 </li>
 <li>
 Participate in emergency response procedures in accordance with hotel emergency policies.
 </li>
 <li>
 Support the Hotel Emergency Action Team (HEAT) when required and as directed.
 
 
 </li>
 </ul>
 
 General Responsibilities
 
 
 
 <ul>
 <li>
 Report to duty punctually and maintain professional standards of conduct.
 </li>
 <li>
 Maintain excellent personal hygiene and a professional appearance.
 </li>
 <li>
 Build positive working relationships with colleagues across all departments.
 </li>
 <li>
 Attend departmental meetings, training sessions, and mandatory hotel programs.
 </li>
 <li>
 Demonstrate flexibility by supporting operational requirements across the Food &amp; Beverage division when needed.
 </li>
 <li>
 Deliver courteous, professional, and efficient service to both internal and external guests.
 </li>
 <li>
 Uphold the hotel's service culture and company values in all interactions.
 
 
 </li>
 </ul>
 
 KEY COMPETENCIES
 
 
 
 Alongside with the fundamentals of the brand service culture, the incumbent will be required to demonstrate the below competencies:
 
 
 <ul>
 <li>
 Attention to detail
 </li>
 <li>
 Efficiency
 </li>
 <li>
 Ability to work under pressure
 </li>
 <li>
 Teamwork
 </li>
 <li>
 Flexibility
 </li>
 <li>
 Reliability
 </li>
 <li>
 &ldquo;Can do&rdquo; attitude
 
 
 </li>
 </ul>
 
 BACKGROUND
 
 
 
 <ul>
 <li>
 Education
 </li>
 <ul>
 <li>
 High school education or equivalent preferred.
 
 </li>
 </ul>
 </ul>
 
 Experience
 
 
 
 <ul>
 <li>
 Previous experience in stewarding, kitchen cleaning, or hospitality is preferred but not essential.
 </li>
 <li>
 Experience working in hotels or large-scale food service operations is an advantage.
 </li>
 </ul>
</div>

kitchen Steward

Wyndham Grand Doha West bay Beach

<div><h1 class="jobSectionHeader">SUMMARY</h1>
The Kitchen Steward is responsible for maintaining the highest standards of cleanliness, sanitation, and hygiene throughout all kitchen, stewarding, and food preparation areas. The role ensures that all kitchen equipment, utensils, china, glassware, silverware, and work areas are cleaned, sanitized, stored correctly, and available for daily operations.
Key Responsibilities:
Cleaning &amp; Sanitation<ul><li>
Wash dishes, pots, pans, utensils, kitchen equipment, china, glassware, and silverware using dishwashing machines or manual methods.</li><li>
Clean and sanitize kitchen equipment, preparation surfaces, sinks, counters, walls, floors, drains, and storage areas.</li><li>
Ensure all stewarding and kitchen areas remain clean, organized, and hygienic throughout each shift.</li><li>
Operate and maintain dishwashing machines, pot-washing stations, hand-wash stations, and waste disposal equipment according to operating procedures.</li><li>
Inspect cleaned items for quality and cleanliness, rewash items where necessary, and store them appropriately.</li><li>
Return all clean equipment, china, glassware, and silverware to designated storage areas while minimizing breakage.</li></ul>
Food Safety &amp; Hygiene<ul><li>
Follow all food safety, sanitation, and hygiene regulations and hotel standards.</li><li>
Handle cleaning chemicals safely and in accordance with manufacturer instructions and safety guidelines.</li><li>
Maintain proper waste segregation and disposal procedures.</li><li>
Ensure compliance with HACCP and other applicable food safety requirements.</li><li>
Report any hygiene, sanitation, or food safety concerns immediately to the Chief Steward or Supervisor.</li></ul>
Equipment &amp; Inventory<ul><li>
Assist in receiving, inspecting, storing, and rotating food and non-food deliveries using First-In, First-Out (FIFO) principles.</li><li>
Maintain cleanliness and proper storage of all operating equipment and utensils.</li><li>
Report damaged equipment, maintenance issues, or safety hazards promptly.</li><li>
Assist with periodic inventories of operating equipment and stewarding supplies.</li><li>
Support efforts to minimize loss or breakage of china, glassware, silverware, and kitchen equipment.</li></ul>
Operational Support<ul><li>
Support kitchen operations by ensuring a continuous supply of clean utensils and equipment.</li><li>
Assist chefs and kitchen staff with general cleaning and operational requirements as needed.</li><li>
Complete assigned daily cleaning schedules and deep-cleaning tasks.</li><li>
Follow instructions from the Chief Steward or Stewarding Supervisor to ensure smooth daily operations.</li><li>
Assist during banquets, special events, and periods of high business volume.</li><li>
Perform additional duties within the Stewarding Department as assigned.</li></ul>
Health, Safety &amp; Compliance<ul><li>
Comply with all hotel policies, procedures, and departmental standards.</li><li>
Adhere to fire, health, hygiene, food safety, and occupational health and safety regulations.</li><li>
Wear the correct uniform, personal protective equipment (PPE), name badge, and maintain grooming standards at all times.</li><li>
Report accidents, unsafe conditions, equipment faults, and security concerns immediately.</li><li>
Participate in emergency response procedures in accordance with hotel emergency policies.</li><li>
Support the Hotel Emergency Action Team (HEAT) when required and as directed.</li></ul>
General Responsibilities<ul><li>
Report to duty punctually and maintain professional standards of conduct.</li><li>
Maintain excellent personal hygiene and a professional appearance.</li><li>
Build positive working relationships with colleagues across all departments.</li><li>
Attend departmental meetings, training sessions, and mandatory hotel programs.</li><li>
Demonstrate flexibility by supporting operational requirements across the Food &amp; Beverage division when needed.</li><li>
Deliver courteous, professional, and efficient service to both internal and external guests.</li><li>
Uphold the hotel's service culture and company values in all interactions.</li></ul>
<div><h2 class="jobSectionHeader">Experience Needed</h2><h1 class="jobSectionHeader">
KEY COMPETENCIES</h1>
Alongside with the fundamentals of the brand service culture, the incumbent will be required to demonstrate the below competencies:<ul><li>
Attention to detail</li><li>
Efficiency</li><li>
Ability to work under pressure</li><li>
Teamwork</li><li>
Flexibility</li><li>
Reliability</li><li>
&ldquo;Can do&rdquo; attitude</li></ul><h1 class="jobSectionHeader">
BACKGROUND</h1><ul><li>
Education<ul><li>
High school education or equivalent preferred.</li></ul>
Experience<ul><li>
Previous experience in stewarding, kitchen cleaning, or hospitality is preferred but not essential.</li><li>
Experience working in hotels or large-scale food service operations is an advantage.</li></ul></li></ul></div>
<div><h2 class="jobSectionHeader">Required Skills</h2><h3 class="jobSectionHeader">
Soft skills</h3>
Teamwork, Detail Oriented, Team Player</div>
<div><h2 class="jobSectionHeader">Values</h2>
Integrity, Fun, Accountability, Care, Inclusive</div>
<div><h2 class="jobSectionHeader">Benefits</h2>
Staff accommodation, Staff transportation, Learning &amp; development programmes, Career development, Employee rate in all Wyndham hotels globally, Training program &ndash; All employee levels</div></div>

Mandarin Oriental

<div>
 Trainee &ndash; Pastry
 
 
 
 Job Summary
 
 
 
 Based at Mandarin Oriental, Doha within the Culinary Department in Doha, the Trainee &ndash; Pastry is responsible for learning and supporting basic kitchen tasks under close supervision within the pastry kitchen. The role supports pastry production, banquets, amenities, gelato kitchen, QAQAW kitchen, buffet, and outlet dessert operations by ensuring that desserts, cakes, pastries, plated desserts, amenities, buffet items, gelato products, and specialty sweets 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 developing core culinary skills, professional discipline, and understanding of hotel kitchen standards. The Trainee &ndash; Pastry is expected to maintain high standards of hygiene, organization, teamwork, and flexibility while supporting operational requirements according to business needs.
 
 
 Key Responsibilities
 
 
 <ul>
 <li>
 Assist with basic preparation tasks for desserts, cakes, pastries, plated desserts, amenities, buffet items, gelato products, and specialty sweets under the close supervision of senior chefs.
 </li>
 <li>
 Support daily mise en place by washing, peeling, portioning, organizing, and preparing ingredients as instructed.
 </li>
 <li>
 Observe and learn correct handling of kitchen tools, equipment, ingredients, and basic production methods.
 </li>
 <li>
 Maintain cleanliness and organization of assigned work areas in accordance with hotel hygiene standards.
 </li>
 <li>
 Follow food safety, personal hygiene, and grooming requirements at all times.
 </li>
 <li>
 Assist with receiving, labeling, storing, and rotating ingredients under supervision.
 </li>
 <li>
 Support production, banquets, amenities, gelato kitchen, QAQAW kitchen, and outlet dessert operations according to business needs when required by business needs.
 </li>
 <li>
 Attend briefings, trainings, and practical learning sessions to build technical and operational knowledge.
 </li>
 <li>
 Communicate respectfully with colleagues and follow instructions from supervisors.
 </li>
 <li>
 Demonstrate punctuality, positive attitude, and willingness to learn Mandarin Oriental standards.
 
 
 </li>
 </ul>
 Job Specifications
 
 
 Education &amp; Experience
 
 
 <ul>
 <li>
 Suitable for candidates who are passionate about hospitality and culinary arts and wish to develop their skills in a professional luxury hotel environment.
 </li>
 <li>
 Previous culinary or hospitality experience is an advantage but not essential.
 </li>
 <li>
 High School qualification or equivalent preferred.
 </li>
 <li>
 Basic food hygiene certification is an advantage.
 
 
 </li>
 </ul>
 
 Skills &amp; Requirements
 
 
 
 <ul>
 <li>
 Basic interest in culinary operations and willingness to learn professional kitchen standards.
 </li>
 <li>
 Ability to follow instructions carefully and complete assigned tasks with supervision.
 </li>
 <li>
 Understanding of basic hygiene, grooming, and safe food handling practices.
 </li>
 <li>
 Positive attitude, punctuality, and readiness to support the team during service periods.
 </li>
 <li>
 Ability to work in a fast-paced environment while building confidence and technical knowledge.
 </li>
 <li>
 Good verbal communication skills in English; additional languages are an advantage.
 </li>
 <li>
 Physically able to stand for long periods and support basic kitchen tasks.
 </li>
 <li>
 Flexible to work different shifts, weekends, and public holidays as required.
 </li>
 </ul>
</div>

Culinary Trainee - Pastry

<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

Al Dana Switchgear

Panel Assembler<ul><li>Assemble electrical control panels according to engineering drawings and wiring diagrams.</li><li>Install electrical components such as breakers, contactors, relays, terminals, switches, and PLC accessories.</li><li>Mount panel enclosures, DIN rails, cable ducts, and other hardware.</li><li>Perform wiring, cable termination, labeling, and routing.</li></ul>Busbar Technician<ul><li>Fabricate, cut, bend, drill, and install copper and aluminum busbars according to engineering drawings.</li><li>Measure and mark busbars accurately before fabrication.</li><li>Assemble busbar systems in LV/MV electrical panels and switchboards.</li><li>Install insulation, supports, and fastening components.</li><li>Perform busbar alignment and torque tightening as per specifications.</li></ul>ITI/Diploma in Electrical or Mechanical Trade.2&ndash;5 years of experience in busbar fabrication and installation.Work Location: In person

Panel Assemblers and Busbar Fitters

Explore 63+ Food assembler commissary kitchen in Doha this August. Find roles across top companies and apply now to boost your career.

63 food assembler commissary kitchen jobs In Doha

Commis II (Cold Kitchen)

Commis II (Cold Kitchen)

kitchen Steward

kitchen Steward

Culinary Trainee - Pastry

Chef de Partie

Panel Assemblers and Busbar Fitters