sales manager

restaurant manager

restaurant supervisor

marketing manager

head chef

food production manager

Al Rabia Investment

Manage day-to-day Kitchen operations and Culinary team&#61623; Execution of Daily Food Service, Quality, Technique, Portion, Presentation and Food Cost Control&#61623; Support management with Catering Proposals, Menu Pricing and Menu Innovation&#61623; Track food costs while Managing Vendors to provide Standard Cost-efficient Products&#61623; Estimate Food Consumption and Requisition of Food Purchase&#61623; Standardize Production Recipes to ensure consistent quality&#61623; Responsible for continued growth of overall catering: Cost, Quality, Presentation and Innovation&#61623; Execute all off-site Catering that requires on-site support&#61623; Assist in data gathering for new product specifications.&#61623; Confirm product formulations and other information for constructing product profiles.&#61623; Create new recipes and refine taste profiles through experimentation.&#61623; Develop ideas from food preparation processes for marketing purposes.&#61623; Develop product improvements based on sensory testing and consumer data.&#61623; Establish product specifications and documentations.&#61623; Make recommendations in the design of new manufacturing processes or to change currentequipment or processes.&#61623; Modify new product recipes and ingredient selection while taking note of nutrition, shelf life andregulations.&#61623; Plan, manage and run panel sessions and sensory tests on food products.&#61623; Refine recipe formulation for mass production purposes.&#61623; Review ingredients to meet customer needs and requirements.&#61623; Review methods to improve quality of new food products and compliance with food regulations.during mass production.&#61623; Suggest alternative ingredients and food preparation processes to meet mass production andcompliance needs.&#61623; Suggest changes to new food production processes.&#61623; Support sales team by preparing samples for local and overseas customers.&#61623; Troubleshoot production processes to resolve production, quality and regulatory compliance issues.Operate and manage the pastry section of a kitchen, working together with the other chefs&#61623; Prepare a variety of baked goods&#61623; Decorate and present pastries and baked goods in a tasteful and beautiful way&#61623; Monitor and order ingredients, supplies and equipment&#61623; Meet with customers to discuss custom-made desserts or baked goods for special occasions&#61623; Ensure the bakery section of the kitchen adheres to health and safety regulations&#61623; Develop new menu options based on seasonal changes and customer demand.&#61623; Assist with the preparation and planning of meal designs.&#61623; Ensure that kitchen activities operate in a timely manner.&#61623; Resolve customer problems and concerns personally.&#61623; Monitor and record inventory, and if necessary, order new supplies.&#61623; Provide support to junior kitchen employees with various tasks including line cooking, foodpreparation, and dish plating.&#61623; Recruit and train new kitchen employees to meet restaurant and kitchen standards.&#61623; Create schedules for kitchen employees and evaluate their performance.&#61623; Adhere to and implement sanitation regulations and safety regulations.Job Types: Full-time, ContractAbility to commute/relocate:<ul><li>Doha: Reliably commute or planning to relocate before starting work (Required)</li></ul>

Pastry Sous Chef

Karami Companies Management

We are opening the hiring for the position of Head Chef &ndash; Central Kitchen. The Head Chef will oversee and manage the daily operations of the central kitchen, ensuring the efficient preparation and production of high-quality food items for multiple outlets. This role requires strong leadership, operational excellence, and expertise in maintaining food safety, cost efficiency, and consistent product standards.Key Responsibilities:<ul><li>Kitchen Operations</li><li>Manage overall kitchen activities including food preparation, production scheduling, and dispatch.</li><li>Ensure smooth workflow, timely output, and coordination with outlet chefs and logistics.</li><li>Maintain standard recipes, portion sizes, and production methods for consistency.</li><li>Food Safety &amp; Hygiene</li><li>Enforce compliance with HACCP and food safety regulations.</li><li>Maintain a clean, organized, and hygienic kitchen environment at all times.</li><li>Conduct regular inspections and staff training on hygiene practices.</li><li>Cost Control &amp; Inventory Management</li><li>Monitor food costs and reduce wastage through efficient production planning.</li><li>Manage inventory levels, ensure accurate stock records, and oversee purchasing and receiving.</li><li>Work closely with procurement to source quality ingredients at optimal costs.</li><li>Staff Management</li><li>Lead, train, and supervise the kitchen team to ensure performance and discipline.</li><li>Organize staff schedules and ensure adequate manpower coverage.</li><li>Evaluate team performance and provide continuous coaching and development.</li><li>Coordination &amp; Communication</li><li>Liaise with outlet chefs, operations, and logistics teams for daily requirements and product deliveries.</li><li>Ensure smooth communication across departments to maintain efficiency and quality.</li><li>Participate in management meetings and contribute to process improvements.</li><li>Quality &amp; Food Presentation</li><li>Ensure all products meet company standards for taste, appearance, and freshness.</li><li>Implement regular tasting and quality control procedures.</li><li>Continuously innovate and improve recipes and production processes.</li><li>Administrative Skills</li><li>Maintain kitchen documentation, including production reports, temperature logs, and inventory records.</li><li>Oversee compliance with company policies and health &amp; safety guidelines.</li><li>Prepare reports on kitchen performance, cost control, and productivity.</li></ul>Job Types: Full-time, PermanentApplication Question(s):<ul><li>Do you have experience in handling central kitchen operations?</li><li>Do you have valid QID ?</li><li>Can you join immediately? What is your notice period?</li></ul>

Head Chef - Central kitchen

To oversee and manage the entire production process for cakes, chocolates, and catering services, ensuring high-quality output, efficient operations, and timely delivery while maintaining food safety and cost control.Key Responsibilities:Production Management<ul><li>Plan, organize, and supervise daily production activities across cake, chocolate, and catering sections.</li><li>Ensure consistent quality, taste, and presentation of products in line with brand standards.</li><li>Monitor workflow and allocate resources (staff, equipment, ingredients) effectively.</li><li>Coordinate with chefs, chocolatiers, and catering teams to fulfill retail, wholesale, and special event orders.</li></ul>Quality &amp; Food Safety<ul><li>Enforce hygiene, sanitation, and HACCP/food safety standards at all times.</li><li>Conduct regular quality checks on raw materials, in-process, and finished products.</li><li>Implement and monitor standard operating procedures (SOPs).</li></ul>Team Leadership<ul><li>Supervise and train staff in all production units (pastry, chocolate, catering kitchen).</li><li>Foster teamwork, discipline, and professional growth among staff.</li><li>Schedule shifts and manage workforce to meet production demands.</li></ul>Cost &amp; Inventory Control<ul><li>Manage inventory of raw materials, packaging, and equipment.</li><li>Control wastage and optimize ingredient usage to maximize profitability.</li><li>Prepare and monitor production budgets and cost reports.</li></ul>Coordination &amp; Reporting<ul><li>Work closely with Sales, Events, and Marketing teams to meet customer requirements.</li><li>Ensure smooth execution of catering events and bulk orders.</li><li>Provide regular reports on production output, quality issues, and operational efficiency.</li></ul>Qualifications &amp; Skills:<ul><li>Bachelor&rsquo;s degree or diploma in Culinary Arts, Food Production, Hotel Management, or related field.</li><li>7&ndash;10 years of experience in food production, with at least 3&ndash;5 years in a managerial role.</li><li>Strong knowledge of bakery/pastry, chocolate production, and large-scale catering operations.</li><li>Excellent leadership and people management skills.</li><li>Strong organizational and time-management abilities.</li><li>Knowledge of food safety regulations and HACCP implementation.</li><li>Financial acumen for budgeting, cost control, and inventory management.</li></ul>Job Types: Full-time, Permanent

Production Manager – Cake, Chocolate & Catering

SPEX AND STANDARDS

Industry: Food Production / Hospitality Sweets Type: Full-time W are looking for a strategic, hands-on leader to drive operations and commercial growth.Responsibilities:<ul><li>Set up and manage daily operations of the factory</li><li>Obtain food and industrial licenses</li><li>Lead negotiations with major retailers</li><li>Develop marketing and sales channels across events, schools, and retail</li><li>Monitor budgets, suppliers, and logistics</li><li>Contribute to product innovation and brand strategy</li></ul>Requirements:<ul><li>Bachelor&rsquo;s in Business, Marketing, or Industrial/Food Engineering</li><li>5+ years in FMCG or food production</li><li>Experience with retail partnerships in Qatar or GCC</li><li>Strong knowledge of Qatari food regulations</li><li>Fluent in English, Arabic is a plus.</li></ul>Compensation:<ul><li>QAR 8,000&ndash;10,000/month (based on experience)</li><li>Performance-based incentives</li></ul>Job Type: Full-timePay: QAR8,000.00 - QAR10,000.00 per monthEducation:<ul><li>Bachelor's (Required)</li></ul>Experience:<ul><li>FMCG or food production: 5 years (Required)</li></ul>Language:<ul><li>English (Required)</li></ul>License/Certification:<ul><li>QID (Required)</li></ul>

Business Development & Operations Manager

ALI BIN ALI

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 Oversees the day-to-day operation of the kitchen, whilst working the line and monitoring quality and production.
 
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 Coaches' senior kitchen team members to devise innovative ideas in order to eliminate waste and improves yield.
 
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 Ensures the food safety and HACCP standards applies at all times in the kitchen.
 
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 Analyzes and advises the head chefs to maintain a more accurate monthly inventory.
 
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 Oversees the operations to ensure the recipes as per standard &middot; Ensures no items (existing &amp; new) are missing on the menu.
 
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 Undertakes spot checks to ensure and negotiates (when required) with suppliers along with procurement for best product and best value.
 
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 Monitors new trends to propose new product ideas &middot; Consistent creative presentation of food
 
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 Innovates methods to improve efficiency.
 
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 Reads basic financial reports and costs menus,&nbsp;
 
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 Analyzes business volumes to optimize Inventory levels.
 
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 Menu engineering &ndash; Analyzes fast and slow sellers and guest preferences &middot;
 
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 Defines PAR stock levels (min. stock inventory levels) and analyses sales to ensure PAR levels are being met &middot;
 
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 Analyzes fast and slow sellers as per sales revenues generated.
 
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 Does Competitors landscape to ensure the quality and uniqueness of the product.
 
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 Provides guidance to all kitchen employees including objective setting, performance management, motivating, as well as training and coaching.
 
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 To ensure succession plan for his team
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Brand Chef

Andaz

<div><div>Summary<div>
You will be responsible for the efficient running of the division in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations. The Head Chef is responsible to function as the Production Manager for the Food and Beverage Department, to ensure that all the outlets and banquets operate successfully, in accordance with the standard of the hotel and are individually profitable.</div></div><div>
Qualifications<div>
Ideally with an apprenticeship or professional diploma in Food Production. Minimum 2 years work experience as Head Chef, or Executive Sous chef in larger operation. Good practical, operational and adequate administrative skills with a flair for creativity are a must.</div></div></div>

HEAD CHEF

Elegancia Services

We are looking for an experienced Catering Operations Manager with a strong background in industrial and high-volume catering to lead large-scale operations. The role will ensure efficient service delivery, food quality, compliance, and client satisfaction across multiple sites.Key Responsibilities:<ul><li>Oversee large-scale industrial catering operations and multiple site contracts.</li><li>Manage high-volume food production, logistics, and service delivery.</li><li>Lead, train, and motivate catering and service teams.</li><li>Control budgets, procurement, and vendor management to optimize costs.</li><li>Ensure compliance with food safety, hygiene, and HSE standards.</li><li>Maintain strong client relationships and deliver excellent customer service.</li></ul>Requirements:<ul><li>Bachelor&rsquo;s degree in Hospitality/Catering Management or related field.</li><li>7&ndash;10 years&rsquo; experience in industrial/high-volume catering, with 3+ years in a managerial role.</li><li>Strong leadership, organizational, and financial management skills.</li><li>Proven expertise in food safety, hygiene, and large-scale operations.</li><li>Excellent communication and client management abilities.</li></ul>Job Types: Full-time, Permanent

Catering Operations Manager

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