demi chef de partie

restaurant manager

commis chef

waitress

catering supervisor

head cook

Al Siddiqi Holding

We are launching an exciting premium Korean bakery caf&eacute;, bringing authentic flavors, innovative pastries, and a modern dining experience to the local market. To lead our kitchen team, we are seeking a talented and experienced Head Bakery Chef who specializes in Korean-style breads, pastries, and desserts, and who can uphold the highest standards of quality, creativity, and consistency.Key Responsibilities<ul><li>Lead and manage the entire bakery kitchen operations.</li><li>Develop, test, and finalize recipes for authentic Korean breads, pastries, and specialty items.</li><li>Train, mentor, and supervise the bakery team to maintain excellence in preparation and presentation.</li><li>Ensure consistency, quality control, and adherence to food safety standards.</li><li>Collaborate with management on menu innovation, seasonal items, and cost control.</li><li>Oversee inventory, supplier coordination, and kitchen cost efficiency.</li><li>Drive creativity and innovation while staying true to Korean bakery traditions.</li></ul>Requirements<ul><li>Proven experience as a Head Chef / Master Baker / Pastry Chef in a bakery or caf&eacute; environment.</li><li>Expertise in Korean baking techniques and products (milk bread, soboro, cream buns, croissants, and fusion pastries).</li><li>Strong leadership and training abilities, with prior experience managing a team.</li><li>Knowledge of food safety regulations and kitchen hygiene standards.</li><li>Creativity, attention to detail, and passion for delivering premium customer experiences.</li><li>Flexibility to work early mornings and weekends as required.</li><li>Korean nationality or experience working in Korean bakeries is a strong advantage.</li></ul>Job Type: Full-time

Head Chef

People Dynamics

&middot; Lead and manage all kitchen operations including food preparation, cooking, and plating.&middot; Design innovative, seasonal, and cost-effective menus in line with brand standards and customer expectations.&middot; Supervise, train, and motivate kitchen staff to ensure a productive and disciplined working environment.&middot; Monitor and control food cost, portion sizes, inventory, and wastage.&middot; Ensure strict adherence to food hygiene, safety, and sanitation standards.&middot; Collaborate with suppliers and manage inventory to maintain ingredient quality and availability.&middot; Implement effective kitchen scheduling to ensure smooth operations during peak and off-peak hours.&middot; Conduct regular performance reviews and provide constructive feedback to staff.&middot; Coordinate with front-of-house teams to ensure seamless service and customer satisfaction.&middot; Stay up to date with culinary trends and industry innovations.&middot; Design and improve the menu according to market needs.&middot; Oversee a team of junior cooks and other staff members as necessary.&middot; Provide personal attention to guests and take feedback as need be.&middot; Maintain up to date knowledge about the latest food trends and ingredients.&middot; Train team members, evaluate and develop plans for budgeting.&middot; Monitor stocks of food ingredients and make appropriate orders within budget.&middot; Maintain the quality of material and condition of equipment and devices used for cooking.&middot; Carry out administrative duties to maintain an efficient and clean workspace.Identify staffing needs and help recruit and train personnel.Requirements:&middot; Proven experience as a Head Chef or Executive Chef (minimum 5 years).&middot; Bachelor's education plus culinary degree or equivalent professional certification.&middot; Strong leadership, organizational, and time-management skills.&middot; Creative flair with a passion for food and hospitality.&middot; In-depth knowledge of food safety and sanitation standards (HACCP certification preferred).&middot; Excellent communication and team management abilities.&middot; Ability to work under pressure and adapt to a fast-paced environment.Experience with budgeting, inventory management, and cost control.Job Types: Full-time, PermanentPay: QAR1.00 per month

Head Chef (North Indian)

Kempinski Hotels

<div>
 
 
 Application Deadline:
 
 31 October 2025
 
 
 
 Department:
 
 Kitchen
 
 
 
 Location:
 
 Qatar - Doha
 
 
 
 
 Description
 
 
 
 Under the direction of the Executive Chef and within the limits of established Kempinski procedures, assists in the direction of all aspects of the food production and Stewarding operations.
 
 
 
 Key Responsibilities
 
 
 
 <ul>
 <li>
 Assist with organizing special events and special food promotions.
 </li>
 <li>
 Assist the Executive Chef in developing training plans, develop training material in accordance with Kempinski guidelines and implement training plans for the Food Production employees and other Food and Beverage employees.
 </li>
 <li>
 Assume the duties and responsibilities of the Executive Chef in their absence.
 </li>
 <li>
 Assist the Executive Chef in developing and maintaining up-dated operations manuals for all Food Production and Stewarding sections and in developing recipes and maintaining up-dated and accurate costing of all dishes prepared and sold in the Food and Beverage operation.
 </li>
 <li>
 Participate and supervise the kitchen in the preparation and presentation of all food items in accordance with the hotel&rsquo;s food and beverage standards and standardized menu guidelines.
 </li>
 <li>
 Maintain a hygienic kitchen and personal hygiene.
 </li>
 <li>
 Assist in maintaining a comprehensive, current and guest focused set of departmental standards and procedures and oversee their implementation.
 </li>
 <li>
 Ensure training needs analysis of Kitchen staff is carried out and training programs are designed and implemented to meet needs.
 </li>
 <li>
 Provide input for probation and formal performance appraisal discussions in line with company guidelines.
 </li>
 <li>
 Coach, counsel and discipline staff, providing constructive feedback to enhance performance.
 </li>
 <li>
 Demonstrate awareness of OH&amp;S policies and procedures and ensure all procedures are conducted safely and within OH&amp;S guidelines and ensure your direct reports do the same.
 </li>
 <li>
 Be aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures.
 </li>
 <li>
 Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly.
 </li>
 <li>
 Initiate action to correct a hazardous situation and notify supervisors of potential dangers.
 </li>
 <li>
 Log security incidents and accidents in accordance with hotel requirements.
 </li>
 <li>
 Implement and practice HACCP.
 
 
 
 </li>
 </ul>
 
 Skills, Knowledge and Expertise
 
 
 
 <ul>
 <li>
 Minimum previous experience as Head Chef for 1 years or similar position in
 </li>
 <li>
 Lao national with good English communication skills
 </li>
 <li>
 Proficient general computer knowledge
 </li>
 <li>
 Strict, imaginative and creative
 </li>
 <li>
 Minimum 1 years' work experience as Head Chef in larger
 </li>
 <li>
 Must hold or be able to obtain a current TIPS (Training for Intervention Procedures) training card
 
 
 
 </li>
 </ul>
 
 About Kempinski
 
 
 
 At Kempinski Hotels we pride ourselves on delivering a beautiful performance for each and every one of our guests. Dedicated to please, educated to entertain and never compromising on the European elegance of service, we are driven by our passion for crafting distinct and meaningful experiences. Each of our remarkable properties is a stage upon
 
 which our people perform their best and every day is an opportunity to apply their unique talents. We offer recognition for your skills, an environment that encourages personal growth, and respect and support from colleagues and leaders. Connected by our shared values, our passion for craftsmanship, and our care for one another, we are a global community of hoteliers. Your stage awaits.
 
 Discover a career crafted by you.
</div>

Head Chef - Public House

Hundred Coffee

Role OverviewAs Head Chef, you will oversee all culinary operations, ensuring smooth execution across multiple brands and online delivery channels. You&rsquo;ll be responsible for recipe innovation, cost control, compliance with food safety standards, and team leadership in a fast-paced, tech-driven kitchen environment.Key ResponsibilitiesMulti-Brand Culinary Leadership Minimum 3 years<ul><li>Manage and coordinate kitchen operations across multiple food concepts</li><li>Ensure consistent quality and presentation across all brands</li></ul>Online Order Management<ul><li>Streamline kitchen workflows for high-volume delivery platforms</li><li>Optimize prep, packaging, and dispatch for speed and accuracy</li></ul>Costing &amp; Reporting<ul><li>Develop and maintain accurate food costing reports</li><li>Monitor inventory, reduce waste, and manage supplier relationships</li></ul>Recipe Development &amp; Innovation<ul><li>Create and refine recipes that align with brand identity and market trends, within budget.</li><li>Introduce seasonal specials and menu enhancements</li></ul>Food Safety &amp; Compliance<ul><li>Enforce hygiene protocols and regulatory standards</li><li>Conduct regular audits and staff training on safety procedures</li></ul>Team Management<ul><li>Lead, train, and motivate kitchen staff</li><li>Foster a culture of accountability, creativity, and excellence</li></ul>Qualifications&middot; Minimum 5 years of experience in a professional kitchen, preferably cloud or multi-brand&middot; Deep knowledge of GCC regional cuisine within preference to Kuwait &amp; Qatar.&middot; Strong knowledge of food costing, inventory control, and kitchen analytics&middot; Proven track record in recipe development and menu innovation&middot; Familiarity with food safety regulations and compliance standards&middot; Experience managing online food delivery operations&middot; Leadership skills with a hands-on, proactive approachJob Types: Full-time, PermanentExperience:<ul><li>multi-brand culinary leadership: 3 years (Required)</li><li>professional kitchen, preferably cloud or multi-brand: 5 years (Required)</li><li>knowledge in GCC cuisine within preference to Kuwait &amp; Qatar: 5 years (Required)</li></ul>Language:<ul><li>English &amp; Arabic (Required)</li></ul>Location:<ul><li>Doha (Required)</li></ul>

HEAD CHEF -CLOUD KITCHEN OPERATIONS

SOCAST | Advertising & Marketing

Job Title: Chef de Partie Location: Lusail, Qatar Company: The House RestaurantKey Responsibilities:<ul><li>Prepare, cook, and present dishes in your section according to the restaurant&rsquo;s standards.</li><li>Ensure the highest level of food quality, consistency, and presentation.</li><li>Maintain strict hygiene and food safety standards at all times.</li><li>Monitor stock levels, assist in ordering, and minimize wastage.</li><li>Support and train Commis Chefs in your section.</li><li>Work closely with the Sous Chef and Head Chef to ensure smooth kitchen operations.</li></ul>Requirements:<ul><li>Previous experience as a Chef de Partie or strong experience as a Demi Chef.</li><li>Knowledge of international and/or healthy cuisine is an advantage.</li><li>Strong understanding of food safety and hygiene standards.</li><li>Ability to work in a fast-paced environment with attention to detail.</li><li>Team player with good communication skills.</li></ul>How to Apply: Apply directly via Indeed with your updated CV. Only shortlisted candidates will be contacted.Job Type: Full-timePay: From QAR3,500.00 per month

Chef de Partie

CLAIRRA Group of Companies

Job Requirements:We are seeking an experienced Cook to join our team. The ideal candidate will have a passion for preparing delicious, high-quality food and be able to work efficiently in a fast-paced kitchen environment.Qualifications:Minimum 1 year of experience as a cook in a professional kitchen.Ability to prepare, cook, and present a wide variety of dishes, including curries, rice dishes, and snacks, with attention to detail and consistency.Ability to work independently and as part of a team.Must be able to follow recipes and adapt to menu changes.Ability to handle high-pressure situations and meet customer expectations.Flexibility with working hours, including weekends and holidays.Responsibilities:Prepare and cook dishes according to standard recipes and customer specifications.Ensure the proper storage of food and ingredients to maintain freshness and prevent wastage.Maintain a clean and organized kitchen, including workstations, utensils, and equipment.Assist in menu planning, recipe development, and stock control.Collaborate with the kitchen team to ensure smooth kitchen operations.Ensure that all food safety and hygiene standards are met.Provide excellent customer service by preparing food quickly and efficiently.Salary: Competitive, based on experienceCan JOIN IMMEDIATELY Job Type: Full-time

Cook

Wyndham Grand Doha West bay Beach

<div>The Commi 1 chef is responsible for preparing all food items, based on standardized recipes, for the Restaurants, Room Service, team members Cafeteria and Banquets, while maintaining the highest standards to produce an appealing and appetizing product. He/she is also responsible for ensuring the cleanliness, sanitation and safety in the kitchen and work areas while minimizing waste and maximizing cost/production ratio.
Main tasks<ul><li>Food Preparation: Assist in preparing ingredients for cooking, including chopping vegetables, preparing meats, and measuring ingredients according to recipes and portion guidelines.</li><li>Cooking: Cook and plate dishes in the hot kitchen section, such as grilling, frying, saut&eacute;ing, roasting, or boiling, under the guidance of senior chefs.</li><li>Station Management: Maintain a clean, organized, and efficient workstation in the hot kitchen, ensuring all equipment (e.g., grills, ovens, stovetops) is properly used and maintained.</li><li>Recipe Adherence: Follow recipes, presentation standards, and portion control as directed by the Chef de Partie or Head Chef.</li><li>Stock Management: Assist in checking inventory, rotating stock, and reporting low supplies to ensure the kitchen is well-stocked.</li><li>Hygiene and Safety: Adhere to food safety, sanitation, and hygiene standards (e.g., HACCP), including proper food storage, cleaning of workstations, and safe handling of hot kitchen equipment.</li><li>Team Collaboration: Work closely with other kitchen staff to ensure smooth service, including assisting other sections (e.g., cold kitchen or pastry) when needed.</li><li>Learning and Development: Learn new cooking techniques, recipes, and kitchen processes to develop culinary skills and progress within the kitchen hierarchy.</li><li>Be able to operate and maintain cleanliness of all kitchen equipment.</li><li>Maintain a &ldquo;Clean as You Go&rdquo; policy.</li><li>Assist in storage and rotation of food items according to hotel procedures.</li></ul>
Sign keys out and back in under supervision as needed
<div><h2 class="jobSectionHeader">Experience Needed</h2><ul><li>
A high school education or diploma in culinary is required. Basic computer skills and familiarity with inventory systems</li><li>
Previous Hospitality industry experiences working at Commis I Chef level in a good-quality restaurant or 5-star hotel.</li><li>
One to five years of minimum previous experience is required in a high-volume kitchen or full-service hotel.</li></ul></div>
<div><h2 class="jobSectionHeader">Required Skills</h2><h3 class="jobSectionHeader">
Soft skills</h3>
Teamwork, Detail Oriented, Creativity</div>
<div><h2 class="jobSectionHeader">Values</h2>
Integrity, Fun, Accountability, Care, Inclusive</div>
<div><h2 class="jobSectionHeader">Benefits</h2>
Employee rate in all Wyndham hotels globally, Training program &ndash; All employee levels, Staff accommodation, Staff transportation, Length of service benefits</div></div>

Commis I - Hot Kitchen

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