chef de partie

chef

pastry and bakery chef

restaurant supervisor

branch manager

head chef

PH Hospitality

Head Chef Requirements:Minimum 7 years of hands-on kitchen experience, with at least 2 years in a leadership role (Head Chef or Sous Chef).Proven ability to create and develop new menu items, including recipe testing, standardization, and costing.Strong understanding of the Qatari F&amp;B market, customer preferences, and local dining trends.Experience in training kitchen staff, building teams, and improving performance through hands-on coaching.Ability to set kitchen standards, including workflows, portion control, plating, and quality consistency.Solid knowledge of SOP development and implementation for kitchen operations.Familiar with Baladiya and food safety requirements in Qatar, including hygiene standards, inspections, and documentation.Capable of managing kitchen opening or early-stage operations, including setting systems from scratch.Strong organizational and time-management skills, able to work under pressure and meet deadlines.Good communication skills and ability to work closely with operations, management, and front-of-house teams.Priority given to candidates available for immediate joining.Job Type: Full-timePay: QAR7,000.00 - QAR9,000.00 per monthApplication Question(s):<ul><li>Do you have also experience in Pastry?</li></ul>Experience:<ul><li>Head Chef: 7 years (Preferred)</li></ul>

HEAD CHEF

Madre Integrated Engineering

<div>
 
 Role Objective
 
 
 We are seeking a visionary and disciplined Head Chef to lead our culinary team. You will be responsible for the overall kitchen operation, from menu conceptualization and sourcing to staff development and maintaining rigorous quality standards. The goal is to deliver an exceptional dining experience while ensuring the kitchen remains profitable and efficient.
 
 
 
 
 
 Key Responsibilities
 
 
 Culinary Leadership: Design innovative, seasonal menus that align with our brand identity and meet target food cost percentages.
 
 
 
 
 
 Operations Management: Oversee daily kitchen operations, ensuring all dishes are prepared to the highest standard and sent out in a timely manner.
 
 
 
 
 
 Financial Oversight: Manage the kitchen budget, track inventory, minimize waste, and negotiate with suppliers to ensure the best quality-to-price ratio.
 
 
 
 
 
 Dual-Cuisine Mastery: Demonstrate expert-level proficiency in both
 
 Continental
 
 techniques (e.g., French mother sauces, sous-vide, and precision roasting) and authentic
 
 Arabic
 
 gastronomy (including regional specialties, Levantine mezze, and traditional Emirati or slow-cooking methods).
 
 
 
 Asians are preferred
 
 
 
 
 
 
 Fusion &amp; Innovation: Ability to creatively bridge the two culinary worlds&mdash;such as incorporating Middle Eastern spices and aromatics into Western plating styles&mdash;to offer a unique, contemporary menu that appeals to a diverse international palate.
 
 
 
 
 
 Team Development: Recruit, train, and mentor kitchen staff. Foster a culture of respect, professional growth, and high performance.
 
 
 
 
 
 Compliance &amp; Safety: Ensure the kitchen meets all health, safety, and sanitation regulations (HACCP/FSMS). Maintain all kitchen equipment and coordinate repairs.
 
 
 
 
 
 Quality Control: Conduct regular tastings and plating checks to ensure consistency across every shift.
 
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Head Chef

Restavo Restaurant Management

WE ARE ACTIVELY HIRING COMMI CHEF (HEAD CHEF &amp; CDPs)Responsible for all kitchen functions including food purchasing, preparation and maintenance of quality standards, sanitation and cleanliness, training of employees in methods of cooking, preparation, plate presentation, portion, cost control, and sanitation and cleanliness.Activities &amp; Responsibilitieso Promote, work, and act in a manner consistent with the mission of Our Restaurant.o Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment, and food storage areas.o Monitor sanitation practices to ensure that employees follow standards and regulations.o Check the quality of raw or cooked food products to ensure that standards are met.o Check and maintain proper food holding and refrigeration temperature control points.o Estimate amounts and costs of required supplies, such as food and ingredients.o Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes, and waste control procedures.o Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.o Work with Executive Chef to plan and price menu items, establish portion sizes, and prepare standard recipe cards for all new menu items.o Supervise or coordinate activities of cooks or workers engaged in food preparation.o Ensure that all food and products are consistently prepared and served according to the restaurant&rsquo;s recipes, portioning, cooking, and serving standards.o Schedule personnel as required for anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.o Inspect supplies, equipment, or work areas to ensure conformance to established standards.o Order or requisition food, equipment, or other supplies needed to ensure efficient operation.o Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition.o Ensure that deliveries are performed in accordance with the restaurant&rsquo;s receiving policies and procedures.o Determine production schedules and staff requirements necessary to ensure timely delivery of services.o Check the quantity and quality of received products.o Determine how food should be presented and create decorative food displays.o Coordinate planning, budgeting, or purchasing for all the food operations.o Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.o Prepare and cook foods of all types, either on a regular basis or for special guests or functions.o Meet with sales representatives (suppliers) to negotiate prices or order supplies.o Make employment and termination decisions including recruiting, interviewing, hiring, evaluating, and disciplining kitchen personnel as appropriate.o Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.o Oversee and ensure that restaurant policies regarding personnel are followed, and administer prompt, fair and consistent corrective action for all violations of company policies, rules, and procedures.o Provide orientation of company and department rules, policies, and procedures to new kitchen employees.o Oversee the continuous training of kitchen employees on kitchen equipment, utensils, cleanliness, sanitation practices, first-aid, CPR, proper lifting and carrying techniques, and handling hazardous materials.Requirements<ul><li>Well experienced and skilled candidate with minimum 2 to 3 years of working experience in the same sector..</li><li>Valid QID</li><li>Valid Food Handler Certificate</li><li>Transferrable Visa/Secondment</li><li>Ready to join immediately</li></ul>Pay: QAR5,500.00 - QAR6,000.00 per monthWork Location: In person

HEAD CHEF/CDP

brite consult

Requirements:Diploma or Degree in Culinary Arts or Hospitality ManagementMinimum 5&ndash;10 years of experience in professional kitchens with strong Italian cuisine expertiseProven experience in leading and managing kitchen teamsSupervise and mentor Sous Chefs, CDPs, and Commis ChefsCollaborate with management on menu planning, concepts, and promotionsEnsure compliance with food safety and hygiene standards (HACCP)Job Type: Full-timeWork Location: In person

Head Chef (Italian Cuisine)

KaBisdak Restaurant (FILIPINO RESTAURANT

HIRING: HEAD CHEF for Filipino Restaurant (FULLTIME)We are looking for an experienced Head Chef especially in a Filipino cuisineSendREQUIREMENTS:- Proven experience as a Filipino Head Chef- Exceptional proven ability of kitchen management-Strong understanding of food safety regulations, hygiene, standard and kitchen compliance requirements.-Credentials in health and safety trainingSALARY TO BE DISCUSSED UPON INTERVIEWSend your CVWhatsApp: +97430319396Job Types: Full-time, Permanent, Contract Contract length: 24 monthsPay: QAR4,000.00 - QAR4,100.00 per monthWork Location: In person

KaBisdak Restaurant

Bayan Box Restaurant

Job Title: Filipino Cuisine Cook (Assistant to Head Chef)Location: Doha, QatarJob Description: We are looking for a hardworking and reliable Cook specializing in Filipino cuisine to assist our Head Chef in daily kitchen operations. The ideal candidate should have basic knowledge of food preparation, food safety, and kitchen cleanliness. You will support the Head Chef in preparing authentic Filipino dishes while maintaining high hygiene and quality standards in the kitchen.Responsibilities:<ul><li>Assist the Head Chef in preparing and cooking Filipino dishes</li><li>Ensure proper food preparation and presentation standards</li><li>Maintain cleanliness and organization of the kitchen at all times</li><li>Follow basic food safety and hygiene practices</li><li>Assist with ingredient preparation, storage, and stock rotation</li><li>Work efficiently in a fast-paced kitchen environment</li><li>Follow instructions from the Head Chef and kitchen management</li></ul>Requirements:<ul><li>At least 1 year of experience in cooking, preferably Filipino cuisine</li><li>Must have a valid QID with NOC</li><li>Must have valid health certificates</li><li>Basic knowledge of food safety and hygiene standards</li><li>Hardworking, reliable, and able to work as part of a team</li><li>Strong focus on cleanliness and kitchen organization</li></ul>How to Apply: Interested candidates can send their CV or contact us for more information.WhatsApp +97431184797Job Types: Full-time, PermanentPay: QAR2,500.00 - QAR2,700.00 per month

Cook - Filipino Cuisine

Em Sherif Group

<div>
 
 The Chef de partie must be able to work in a fast-paced environment and is responsible for all Finishing kitchen functions, controlling costs and ensuring Food &amp; Beverage quality and service.
 
 
 
 
 
 
 General
 
 
 <ul>
 <li>
 Stay updated on all Em Sherif policies, memos, procedures, specials and promotions, etc.
 </li>
 <li>
 Stay updated on all Em Sherif daily formulas
 </li>
 <li>
 Report to the Head chef/ Restaurant manager
 
 
 
 
 any required BOH maintenance issue
 </li>
 <li>
 Attend and participate in daily briefings and other meetings as scheduled
 </li>
 <li>
 Report to the Service chef/Head chef
 
 
 
 
 any required BOH maintenance issues
 </li>
 <li>
 Respect safety and hygiene of Em Sherif premises
 </li>
 <li>
 Respect grooming standards
 </li>
 <li>
 Maintain a favorable relationship with all Em Sherif employees to foster and promote a cooperative and harmonious working climate conducive to maximizing employee morale, productivity and efficiency
 </li>
 </ul>
 
 
 
 
 
 Daily operations
 
 
 <ul>
 <li>
 Responsible for the daily preparation of food items in the designated kitchen area
 </li>
 <li>
 Check with Assistant Service chef or Service chef the list of all daily preparations, their priority, special tasks, etc.
 </li>
 <li>
 Set up his/her station completely with the appropriate utensils and equipment, according to Em Sherif&rsquo;s guidelines
 </li>
 <li>
 Prepare items for grilling, frying and/or heating (if required)
 </li>
 <li>
 Follow standard recipes, portion controls, and storage specifications as set by Em Sherif&rsquo;s Corporate Chef
 </li>
 <li>
 Acknowledge orders and prepare them according to specifications
 </li>
 <li>
 Ensure the correct quantities are prepared to meet daily needs
 </li>
 <li>
 Serve food in the proper portion size and at the proper temperature as per set recipes
 </li>
 <li>
 Prepare all food items as directed in a sanitary and timely manner
 </li>
 <li>
 Clean and maintain station while practicing food safety, sanitation and organizational skills
 </li>
 <li>
 Ensure cleaning, sanitation, and organization of designated kitchen section, walk-in coolers, and storage areas are done as per Em Sherif&rsquo;s standards and checklists
 </li>
 <li>
 Check with Service chef and/or Assistant Service chef on the list and quantities of daily preparations, special tasks/request, etc.
 </li>
 <li>
 Set up respective stations with the appropriate utensils and equipment according to Em Sherif&rsquo;s guidelines
 </li>
 <li>
 Frequently check on respective section&rsquo;s fridge and freezer&rsquo;s temperature and record them using the appropriate form
 </li>
 <li>
 Make sure all prepared food is stored in its appropriate container and labeled with product name, production and expiry dates
 </li>
 <li>
 Stock food items in the proper portion size and at the proper temperature
 </li>
 <li>
 Work at efficient and consistent pace
 </li>
 <li>
 Ensure timely preparation of all food items at lowest level
 </li>
 <li>
 Restock all items as needed throughout the shift
 </li>
 <li>
 Assist in opening and closing of the kitchen
 </li>
 <li>
 Check with the Assistant Service chef for details about any special events or particular service requests, either upcoming or for that day, in order to prepare for service accordingly
 </li>
 <li>
 Ensure that daily Finishing kitchen checklists are completed
 </li>
 <li>
 Verify quality, quantity, temperature and presentation are as per set Em Sherif standards before sending items into the dining area to the guest
 </li>
 <li>
 Ensure consistency, application of standard recipes and portion control of all menu product items as set by Em Sherif
 </li>
 <li>
 Help in any area of the Finishing kitchen/BOH when circumstances dictate
 </li>
 </ul>
 
 
 
 
 
 Procurement
 
 
 <ul>
 <li>
 Assist the Assistant Service chef and/or the Service chef in inventory control and requisition orders
 </li>
 <li>
 Assist the Assistant Service chef and/or the Service chef in the receiving and/or storage process when necessary
 </li>
 </ul>
 
 
 
 
 
 Personal skills and abilities
 
 
 <ul>
 <li>
 High commitment to ethics and confidentiality
 </li>
 <li>
 Team player
 </li>
 <li>
 Highly motivated and self-starter
 </li>
 <li>
 Excellent multi-tasking skills
 </li>
 <li>
 Attentive to details
 </li>
 <li>
 Good written, oral and interpersonal communication skills
 </li>
 <li>
 Able to cope under pressure
 </li>
 <li>
 Basic knowledge about Microsoft office, POS system, etc.
 </li>
 <li>
 Basic knowledge about fire, health and safety procedures
 </li>
 <li>
 Able to work standing for several hours
 </li>
 <li>
 Neat, clean and well-groomed
 </li>
 </ul>
 
 
 
 
 
 Work experience requirements
 
 
 <ul>
 <li>
 Minimum of 1 year of experience as a Line cook or 2 years in the F&amp;B industry, preferably in a Lebanese/Oriental restaurant
 </li>
 </ul>
 
 
 
 
 
 Education requirements
 
 
 <ul>
 <li>
 Bachelor&rsquo;s degree in Hospitality Management preferred, or accumulated years of experience
 </li>
 </ul>
 
 Good command of English. Arabic is a plus
 
</div>

Chef De Partie

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