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butcher

head butcher

Celebrity Cruises

<div>
 <p>
  <strong>
   KEY RESPONSIBILITIES
  </strong>
 </p>
 <ul>
  <li>
   Ensures the smooth and efficient operation and control of the Butcher Shop and production on a day-to-day basis according to the company policies.
  </li>
  <li>
   Directs, coaches, supports, supervises, and evaluates (with the Sous Chef) all direct reports.
  </li>
  <li>
   Responsible for the thawing, butchering and preparation of all the meat and poultry to be used in the daily menus.
  </li>
  <li>
   Must have a complete knowledge of the United States Public Health Rules and Regulations and ensure that they are followed daily.
  </li>
  <li>
   Ensures the cleaning of the Butcher Shop and thawing rooms as per the Executive Chef&rsquo;s schedule, exercising proper methods to minimize equipment damage.
  </li>
  <li>
   Ensures that the Butcher Shop and thawing rooms are ready for any announced or unannounced USPH inspections done either by the ship&rsquo;s management or USPH inspectors.
  </li>
  <li>
   Duties include the storing of the received meats and poultry into the freezers on loading days.
  </li>
  <li>
   Responsible for the requisition and transportation of the necessary items from the freezers to the thawing rooms as per the Executive Chef&rsquo;s thawing schedule.
  </li>
  <li>
   Ensures that product yields and portions are according to the Butcher Manual provided by the corporate office and that all the resulting trimmings are effectively used or disposed of.
  </li>
  <li>
   Completes all the Daily Butcher Recaps as required by the Executive Chef.
  </li>
  <li>
   Assists the Inventory Manager with taking inventory of all meat and poultry storage rooms as required by the Food &amp; Beverage Director.
  </li>
  <li>
   Ensures that Butcher Shop personnel come to work on time, and are in proper, well-maintained uniforms, with special attention to those working in public areas. Personal appearance and hygiene must be according to company policy.
  </li>
  <li>
   Must be present in an early standby each time the ship is subject to a USPH inspection.
  </li>
  <li>
   Is aware of and/or acquires the necessary knowledge to comply with the ship&rsquo;s standard operation, to assist guests and crew members with inquiries.
  </li>
  <li>
   Attends meetings, training activities, courses and all other work-related activities as required.
  </li>
  <li>
   Performs related duties as required.
  </li>
  <li>
   This position description in no way states or implies that these are the only duties to be performed by the shipboard employee occupying this position.
  </li>
  <li>
   Shipboard employees will be required to perform any other job-related duties assigned by their supervisor or management.
  </li>
 </ul>
 <p>
  <br/>
 </p>
 <p>
  <strong>
   QUALIFICATIONS AND EDUCATION
  </strong>
 </p>
 <ul>
  <li>
   Minimum of two years' experience as a Head Butcher in an upscale hotel, resort, cruise ship or convention banqueting service (shipboard experience preferred).
  </li>
  <li>
   A culinary school degree is required.
  </li>
  <li>
   Very strong management skills in a multicultural and dynamic environment.
  </li>
  <li>
   Very strong communication, problem solving, decision making, and interpersonal skills.
  </li>
  <li>
   Superior customer service, teambuilding, and conflict resolution skills.
  </li>
  <li>
   Knowledge of the principles and processes for providing personalized services including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques.
  </li>
  <li>
   Strong planning, coaching, organizing, staffing, controlling, and evaluating skills.
  </li>
  <li>
   Intermediate computer software skills required.
  </li>
  <li>
   Possess a good understanding of basic accounting principles such as numbering flow, &ldquo;Debits/Credits&rdquo;, adjusting entries and corrections.
  </li>
  <li>
   Ability to write reports and business correspondence and to establish a good rapport with the ship&rsquo;s Senior Officers and the corporate office.
  </li>
 </ul>
 <p>
 </p>
</div>


Head Butcher

Rankoussi Group

<p><b>Position Overview</b></p><p>Farm to Table is seeking a skilled <b>Chicken Butcher</b> to join our production team. The ideal candidate will have hands-on experience in poultry cutting, handling, portioning, deboning, and maintaining hygiene standards. This role is essential to ensuring consistent quality, precision cutting, and efficient production flow.</p><p><b>Key Responsibilities</b></p><ul><li>Perform <b>skilled cutting, deboning, trimming, and portioning</b> of chicken according to Farm to Table standards.</li><li>Prepare cuts for <b>retail packs, HORECA orders, marination, and daily production plans</b>.</li><li>Ensure <b>proper handling, hygiene, and food safety</b> throughout all stages of processing.</li><li>Operate cutting tools and equipment safely (knives, saws, trimmers, etc.).</li><li>Maintain clean workstations and follow <b>HACCP and MOPH hygiene requirements</b>.</li><li>Coordinate with the production supervisor to match daily targets.</li><li>Identify and remove any defective or poor-quality pieces.</li><li>Weigh, label, and organize products for packing and chilling.</li><li>Follow the company&rsquo;s quality standards and SOPs strictly.</li></ul><p><b>Requirements</b></p><ul><li>Minimum <b>3 years experience</b> as a poultry butcher or chicken cutter.</li><li>Strong knife skills and understanding of poultry anatomy.</li><li>Ability to work in <b>cold rooms</b> and fast-paced production environments.</li><li>Knowledge of <b>food safety practices</b> (HACCP preferred).</li><li>Physically fit and able to stand for long hours.</li><li>Ability to follow instructions and work within a team.</li><li>Must be in Qatar with a <b>valid QID</b> (preferred).</li></ul><p>Job Type: Full-time</p><p>Pay: QAR1,300.00 - QAR1,800.00 per month</p><p>Experience:</p><ul><li>Butchery Chicken Cutting: 2 years (Required)</li></ul><p>Location:</p><ul><li>Doha (Required)</li></ul>

Chicken Butcher

Byrom plc

<div>
 <p>
  The Head of Events Delivery for the Hospitality Division is a leadership role responsible for overseeing the technical execution and on-site delivery of multi-hospitality projects and events.
 </p>
 <p>
  <br/>
 </p>
 <p>
  Reporting to the Hospitality Events Director, this role is responsible for the end-to-end strategic management of technical requirements, including space design, furniture, fixtures, utility management, and installation; and ensures that each element is carefully coordinated, from initial design to the final guest experience, while maintaining strict adherence to budget, timelines, and operational efficiency.
 </p>
 <p>
  This position is pivotal in ensuring the seamless integration of the technical project planning and the operational delivery of various events.
 </p>
 <p>
  <br/>
 </p>
 <p>
  The Head of Events Delivery leads a team of core members, including the Senior Logistics &amp; Technical Manager, Hospitality Architect and Technical Managers. Working closely with the Events Director, Head of Catering, Head of Guest experience, Head of Logistics and the Head of Procurement, this role ensures all events are executed with precision, cohesion and meet the company&rsquo;s high standards.
 </p>
</div>


Head of Events Delivery - Doha, Qatar

Nakilat

<p></p><div><div><div><div><div><div><div><div><div><div><div><h2 class="jobSectionHeader"><b>Job Summary and Purpose</b></h2>
</div><div><p>
Support in development and implementation of NAKILAT&rsquo;s overall corporate communications strategy and programs. Support Head of PR for various tasks and activities for PR department.<br>
Support in plan and organize the delivery of NAKILAT&rsquo;s various events in line with the organization&rsquo;s overall strategy and ensure it reflects the required image.<br>
</p></div></div><div><div><h2 class="jobSectionHeader"><b>Accountabilities</b></h2>
</div><div><p><b>
Key Accountabilities:</b></p><br>
<p><br>
<b>Written Communications:</b><br>
1. Assist in developing all written communications for the Public Relations Department, NAKILAT Voyages (in-house newsletter), NAKILAT Annual Report, corporate brochures &amp; collateral materials, reports, press releases etc. This includes translation of written and promotional materials, where required.<br>
2. Write and produce all stories, articles, and news for external distribution. Review and edit stories, articles and copy produced by third party writers and journalists for external audiences, in both English and Arabic<br>
3. Develop, write, and ensure the accuracy and content of NAKILAT website and social media accounts.<br>
4. Support the Head of PR in in writing and reviewing the NAKILAT portal and selects the relevant stories, news items and pictures to be used in reporting the news and current events.<br>
5. Support the Head of PR in organizing and managing all Joint Ventures&rsquo; written communications as well as management of graphical projects (e.g. presentations, flyers, posters, etc.)..</p>
<p><b>Media Management:</b><br>
6. Act under the supervision of the Head of PR, to coordinate with local and international media bodies on the necessary Media coverage for NAKILAT&rsquo;s activities and press release. This includes routine update of the media contact list.<br>
7. Handle company media monitoring and distribution., including periodic reporting of statistics<br>
8. Support the PR Department in crisis communication and emergency response drills/exercises and events.<br>
9. Ensure all media releases and other external communication materials are of high quality and fit for purpose.<br>
10. Support the production of all communication material in coordination with Head of PR and act as the custodian of maintaining and monitoring the usage of NAKILAT&rsquo;s branding, internally and externally.<br>
11. Take the lead in any photo or video/film productions for Nakilat or any of its Joint Ventures, under the supervision of the Head of PR.<br>
<b>External Communications:</b><br>
12. Support the Head of PR in writing copies and preparing layouts for all advertisements, banners, greetings, condolences etc. for local and international newspapers, magazines and publications.<br>
13. Build and sustain effective working relationships with government departments and agencies, media, stakeholders, and Q-companies (i.e. Qatar Petroleum, Qatargas, etc.) to support company objectives and help meet communications needs.<br>
</p></div></div><div><div><h2 class="jobSectionHeader"><b>Accountabilities - 2</b></h2></div><div><p><br>
<b>Event Management:</b><br>
14. Support Head of PR in organizing and managing all NAKILAT and Joint Ventures&rsquo; events including Ras Laffan Industrial City visits.<br>
15. Support Head of PR to plan, organize and direct the activities of the Events to ensure that services are provided efficiently and effectively.<br>
16. Support Head of PR to ensure proper delivery of NAKILAT events and take appropriate proactive and reactive measure in case of deviations from set plans.<br>
17. Support Head of PR to establish NAKILAT&rsquo;s calendar of events through liaising with key stakeholders while ensuring compliance with pre-set budget and branding guidelines.<br>
18. Build and maintain good relationships and external contact at national and international levels with peer companies such as Qatar Petroleum, QG and other Qatari companies in addition to conferences&rsquo; planning &amp; management organizations.<br>
19. Handle event administration such as sending out invitations and arranging for transportation as required.<br>
20. Inspect event facilities when applicable, to ensure that they reflect customer requirements and event goals.<br>
21. Participate in the negotiating contracts with major vendors that are being dealt with from an events&rsquo; management perspective.<br>
22. In coordination with the Head of PR, manage the relationship with external event management agencies for the delivery of events, if required, and monitor their performance and take necessary actions.<br>
23. Research and execute events in a creative and different ways to raise NAKILAT&rsquo;s exposure.<br>
24. Consult with relevant internal and external parties to determine objectives and requirements of the different events to align event plans with those requirements.<br>
25. Support Head of PR to plan the provision of all needed resources to support events, including venue, caterer, equipment, presentations, printed materials, promotional items, staff uniforms, security, etc.</p>
<p><b>Generic Accountabilities:</b></p>
<p><b>Safety, Health, Environment, &amp; Quality (SHEQ):</b><br>
26. Adhere to all relevant SHEQ policies, procedures, instructions, and controls so that NAKILAT provides a safe, world class, secure and environmentally responsible service to customers, the public and its own people.</p>
<p><b>Policies, Systems, Processes &amp; Procedures:</b><br>
27. Implement approved policies, processes, and procedures, and provide instructions to subordinates to ensure their proper implementation.</p>
<p><b>Others:</b><br>
28. Carry out any other duties as directed by the Head of PR.<br>
</p></div></div><div><div><h2 class="jobSectionHeader"><b>Key Result Areas</b></h2>
</div><div><ul><li>Review all written communications including Annual reports, brochures, press release etc.</li><li>Assist in writing copies, stories and preparing layouts for all advertisements</li><li>Coordinate with Media bodies on necessary Media coverage</li><li>Ensure all events and activities are delivered efficiently to the highest standard</li><li>Maintain NAKILAT&rsquo;s calendar of events through liaising with key stakeholders</li></ul><br>
</div></div><div><div><h2 class="jobSectionHeader"><b>
Interactions and Working Relations</b></h2>
</div><div><div><b>
Internal :</b><br>
<ul><li>All Divisions/Departments and staff - for PR and communication requirements and to coordinate and facilitate the delivery of events.</li></ul>
<br>
<b>External :</b><br>
<ul><li>Government bodies, local authorities, public establishments, media and Q companies (QP, QatarGas, Shell, ExxonMobil )- for PR requirements</li><li>Coordinate with local ministries regarding common events, to strengthen relations and to share knowledge.</li></ul></div><br>
</div></div><div><div><h2 class="jobSectionHeader"><b>
Qualifications, Experience and Job Skills</b></h2>
</div><div><div><b>
Qualifications:</b><br>
<ul><li>Bachelor&rsquo;s degree in English Literature, Journalism, Business Administration a or any related field</li><li>A certification in a relevant discipline from an accredited institution is a plus</li></ul></div><br>
<div><br>
<b>Experience:</b><br>
<ul><li>5-7 years of related experience in a similar position / responsibility, preferably in a similar industry</li></ul></div><br>
<div><br>
<b>Job Specific Skills:</b><br>
<ul><li>Excellent communications skills both oral and Written</li><li>Knowledge of corporate communications best practices and standards</li></ul></div>
</div></div></div>
</div></div></div></div><div></div><div><div><div><div><h1 class="jobSectionHeader"><b>Senior PR Officer
</b></h1></div></div></div></div><div></div><div><div><div><div>Department: Public Relations
</div></div></div></div><div><div><div><div>City: Doha Office<br>
</div></div></div></div><div></div><p><br>
<b>Job Segment: </b>PR, Corporate Communications, QA, Quality Assurance, Branding, Marketing, Quality, Technology
</p></div><div></div><div><div><p>Apply now</p></div></div></div></div></div><p></p>

Senior PR Officer

Kempinski Hotels

<div>
 <p>
  <strong>
   Application Deadline:
  </strong>
  31 December 2025
 </p>
 <p>
  <strong>
   Department:
  </strong>
  Food &amp; Beverage
 </p>
 <p>
  <strong>
   Location:
  </strong>
  Qatar - Doha
  <br/>
  <br/>
 </p>
 <strong>
  Description
  <br/>
  <br/>
 </strong>
 To produce an outstanding guest experience within the outlet concept by managing a service team in cooperation with the culinary team. The Restaurant General Manager provides a courteous, professional and efficient service in accordance with the outlet, hotel and Kempinski standards, driving sales and maximises profit.
 <br/>
 <br/>
 <strong>
  Key Responsibilities
  <br/>
  <br/>
 </strong>
 - Responsible to Head of Department/ Assistant Head of Department.
 <br/>
 - Responsible for Assistant Restaurant / Outlet Manager, Restaurant Supervisor, Restaurant Head Waiter / Waitress, Waiter / Waitress, Host / Hostess, Outlet Cashier.
 <br/>
 - Set an example by reporting to duty punctually wearing business attire according to the hotels dress code &amp; Kempinski grooming standards, maintaining a high standard of personal appearance and hygiene at all times.
 <br/>
 - Provide a professional and courteous service at all times and ensure that all employees of the assigned outlet follow the example.
 <br/>
 - Ensure that the place of work and surrounding area is kept clean and organised at all times.
 <br/>
 - Execute and demand the team to execute the highest level of service and set-up standards at all times.
 <br/>
 - Be knowledgeable of all services and products offered by the hotel.
 <br/>
 - Understand thoroughly the concept of the outlet and train all employees of the outlet in regards to the concept.
 <br/>
 - Set an example in terms of service, products and guidance of the team that reflects the concept.
 <br/>
 - Actively participate in menu design in cooperation with the outlet Head Chef and Chef Sommelier / Sommelier.
 <br/>
 - Organise tastings of daily dishes and new menus.
 <br/>
 - Know the restaurant scene and gastronomic character of the destination and be recognized in the market.
 <br/>
 - Perform up selling for all items offered by the department assigned as well as offering alternatives.
 <br/>
 - Be knowledgeable to operate the existing POS system based on the trained responsibility level as assigned in the department.
 <br/>
 - Produce reports and analysis of the outlet and present report in the monthly performance meeting.
 <br/>
 - Lead the outlet efficiently in cost and expenses, constantly delivering the highest quality as well as driving high top line revenue and profit.
 <br/>
 - Assist in preparation of the outlet&rsquo;s budget.
 <br/>
 - Conduct monthly inventory of operating supplies and equipment together with the stewarding department.
 <br/>
 - Obtain an account for the correct settlement of all sales and be overall responsible for outlet floats when and as required.
 <br/>
 - Identify errors and correct them as required during set-up, service and breakdown of operations.
 <br/>
 - Implement a flexible work schedule based on business patterns.
 <br/>
 - Establish a pool of qualified and trained full and part time employees in conjunction with the hotel&rsquo;s People Services Department.
 <br/>
 - Ensure an effective payroll control through a flexible work force maximizing the utilization of part time employees and closely cooperating with other Food &amp; Beverage departments.
 <br/>
 - Monitor operating supplies, equipment and reduce spoilage and wastage successfully.
 <br/>
 - Attend and contribute to all staff meetings, departmental trainings and hotel initiated trainings.
 <br/>
 - Manage daily or weekly meetings with the kitchen team and fostering team work to constantly develop the restaurant / outlet for more success.
 <br/>
 - Attend all required trainings as described by the department.
 <br/>
 - Conduct daily pre-shift meetings to employees on preparation, guest profile, service and menu served.
 <br/>
 - Report incidents that require disciplinary actions immediately to the Head of Department.
 <br/>
 - Prepare and review outlet&rsquo;s operations manual updates annually in accordance with the Assistant Head of Department.
 <br/>
 - Constantly improve the product quality by sourcing the best available products.
 <br/>
 - Support activities and cooperation with the suppliers.
 <br/>
 - Monitor and constantly improve quality and guest satisfaction of the outlet with the given tools (Leading Quality Assurance, Customer Satisfaction Survey).
 <br/>
 - Organise all required outlet specific trainings as described by the department.
 <br/>
 - Undertake reasonable tasks and secondary duties as appointed by the Head of Department.
 <br/>
 - Respond to any changes in the department as dictated by the hotel management.
 <br/>
 - Handle guest enquiries and complaints in the outlet in a courteous and efficient manner and report to Head of Department / Assistant Head of Department ensuring that the follow up is performed with the guest.
 <br/>
 - Ensure that the opening and closing procedures established for the outlet are followed.
 <br/>
 - Act as Food &amp; Beverage Duty Manager during the absence of the Food &amp; Beverage Head of Department and Assistant Head of Department.
 <br/>
 - Assign responsibilities to subordinates implementing a multi-tasking principle and check their performance periodically.
 <br/>
 <br/>
 <strong>
  Skills
  <br/>
  <br/>
 </strong>
 - Strong Food &amp; Beverage knowledge
 <br/>
 - Customer Resolution skills
 <br/>
 - Team Training skills
 <br/>
 - Appraisal training
 <br/>
 - Up selling skills
 <br/>
 - Strong personality
 <br/>
 - Ability to drive the team to provide high level of service and consistency
 <br/>
 - BA/BSc in Hospitality Management or related field, preferably from hotel school
 <br/>
 - Minimum 2 year in F&amp;B management role
 <br/>
 - Ability to work and communicate in a multinational environment
 <br/>
 - Ability to operate computer and office equipment
 <br/>
 - Proficiency in Excel and Word
 <br/>
 - Excellent written and verbal communication skills
 <br/>
 <br/>
 <strong>
  About Kempinski
  <br/>
  <br/>
 </strong>
 Hoteliers since 1897, we have travelled the world in search of the most fascinating destinations without ever forgetting the finest traditions of our European heritage. We are dedicated to please, educated to entertain, and we never compromise on the European elegance of service. We pride ourselves on delivering a beautiful performance for each and every one of our guests. And for our employees, we provide a stage on which they can flourish and realise their full potential.
 <br/>
 Embrace an experience as individual as you are!
 <br/>
</div>


Restaurant General Manager - Public House

TRADING HUB

<p>We are looking for an experienced and creative <b>Head Chef</b> to manage our kitchen operations for a <b>premium chocolate and dessert shop.</b></p><p><b>Responsibilities:</b></p><ul><li>Lead daily kitchen operations and supervise kitchen staff</li><li>Develop new chocolate products, pastries, and dessert items</li><li>Maintain consistent product quality and presentation</li><li>Oversee inventory, ordering, and food cost control</li><li>Ensure hygiene and food safety standards (HACCP)</li><li>Train and mentor the kitchen team</li></ul><p><b>Requirements:</b></p><ul><li>Proven experience as a <b>Head Chef</b>, <b>Pastry Chef</b>, or <b>Chocolatier</b></li><li>Strong knowledge of chocolate production (tempering, molding, etc.)</li><li>Creative, organized, and detail-oriented</li><li>Strong leadership and communication skills</li><li>Ability to work in a fast-paced environment</li><li>Immediate joiner preferred</li></ul><p>Please upload your <b>CV</b> and <b>portfolio/photos of your work</b> or send to email: hr@erthholding.com</p><p>Job Type: Full-time</p><p>Pay: From QAR7,000.00 per month</p><p>Application Question(s):</p><ul><li>What is your expected monthly salary in QAR?</li></ul><p>Experience:</p><ul><li>Head Chef: 2 years (Required)</li></ul><p>License/Certification:</p><ul><li>QID (Required)</li></ul>

Head Chef - Chocolate Shop

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