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kitchen supervisor

Bao restaurant

We are seeking a talented and experienced Sous Chef to join our team in BAO DOHA. The ideal candidate must have strong leadership skills, hands-on kitchen experience, and the ability to support the Head Chef in managing daily kitchen operations.Required Experience<ul><li>Minimum 2 years of experience as a Sous Chef or in a similar leadership role</li><li>Experience working in high-volume restaurants or catering operations</li></ul>Key Responsibilities<ul><li>Assist the Head Chef in managing kitchen operations</li><li>Supervise and lead kitchen staff to ensure smooth workflow</li><li>Maintain food quality, taste, and presentation standards</li><li>Monitor food preparation and ensure consistency</li><li>Manage inventory, stock control, and ordering</li><li>Ensure compliance with food safety and hygiene regulations</li><li>Train and mentor junior kitchen staff</li><li>Step in as acting Head Chef when required</li></ul>Requirements<ul><li>Valid Qatar ID (QID)</li><li>Ability to join immediately (preferred with valid health Certificate )</li><li>Flexible to work shifts, weekends, and holidays</li></ul>For more info here my whatsapp number : +974 3162 9266Job Types: Full-time, Contract Contract length: 60 monthsPay: QAR3,000.00 - QAR3,500.00 per month

SOUS CHEF

The Yard Restaurant 

<ul><li>Ensure Quality: Oversee the preparation and presentation of all dishes to guarantee they meet the restaurant&rsquo;s high standards for taste, quality, and presentation.</li><li>Supervise Kitchen Staff: Manage and mentor kitchen staff, providing guidance, training, and support to ensure a cohesive and efficient team.</li><li>Maintain Standards: Uphold food safety and sanitation regulations, ensuring the kitchen operates in a clean and organized manner.</li><li>Develop Recipes: Contribute to the creation and refinement of recipes and menus, bringing creativity and innovation to the culinary offerings.</li><li>Manage Inventory: Oversee inventory control, including ordering supplies, managing stock levels, and minimizing waste.</li><li>Handle Administrative Tasks: Assist with kitchen-related administrative tasks, such as scheduling, cost management, and maintaining accurate records.</li><li>Resolve Issues: Address and resolve any issues related to food quality, staff performance, or operational challenges promptly and professionally.</li><li>Experience: Proven experience as a Sous Chef or in a similar role within a high-end restaurant or luxury dining environment.</li><li>Culinary Skills: Strong culinary skills with extensive knowledge of various cooking techniques and cuisines.</li><li>Leadership: Excellent leadership and team management abilities, with a track record of successfully training and motivating kitchen staff.</li><li>Organization: Exceptional organizational and multitasking skills, with the ability to thrive in a fast-paced and high-pressure environment.</li><li>Food Safety: Thorough understanding of food safety and sanitation practices.</li><li>Education: Relevant culinary qualifications or certifications are preferred.</li></ul>Job Type: Full-timeWork Location: In person

Kitchen Sous Chef

Raffles

<div>Company Description 
Join a hotel that is a member of the Accor network, whose group brings together more than 45 brands, 5,500 hotels, 10,000 restaurants and lifestyle destinations. Here, we believe in you and what you bring to the table. There are many opportunities for development and advancement. Every gesture, every smile, every action, contributes to creating a positive and memorable impact for our customers, our colleagues and also for our planet. Together, we embody the vision of responsible hospitality.
Take the opportunity to become a Heartist&reg;, and let your heart guide you in this world where life beats faster. 
Job Description 
The Junior Sous Chef will assist in the oversight of the day‑to‑day kitchen operations, supporting the Sous Chef / Chef de Cuisine in ensuring that all food preparation, production, presentation and service meet the high standards of the Raffles &amp; Fairmont brands. The role demands strong culinary technique, leadership potential, excellent organization and a proactive approach to guest‑centric service, food safety, cost control and team development. 
Key Responsibilities
Kitchen &amp; Production<ul><li>
Support the Sous Chef / Chef de Cuisine in managing the kitchen operations: food preparation, cooking, plating and service</li><li>
Ensure the consistency of all dishes in terms of taste, appearance, portion size and presentation, according to established recipes and brand standards</li><li>
Participate in mise en place, line management, assembly stations and service execution during high volume periods.</li><li>
Monitor and manage ingredient quality, storage, stock rotation, and minimize waste.</li></ul>
Quality, Food Safety &amp; Compliance<ul><li>
Maintain highest standards of hygiene, sanitation and kitchen safety, in compliance with HACCP and local regulations.</li><li>
Conduct regular checks on storage, equipment, food preparation and service to ensure compliance with standards.</li><li>
Ensure proper handling, labeling, and storage of food items, and supervise compliance across shifts.</li></ul>
Team Leadership &amp; Development<ul><li>
Supervise and support the kitchen team (line cooks, prep cooks, commis) during service; ensure smooth operations across shifts.</li><li>
Provide training, guidance and mentorship to junior kitchen staff; assist in schedule management and shift coverage.</li><li>
Assist with recruiting, evaluating performance, and providing feedback to culinary team members.</li></ul>
Operational Efficiency &amp; Cost Control<ul><li>
Help manage inventory levels, placing orders as required, monitoring usage and ensuring value for money.</li><li>
Assist in controlling food cost, portion control, wastage minimization and aligning kitchen operations with budgetary goals.</li><li>
Contribute to the development and implementation of standard operating procedures (SOPs) and best practices for kitchen efficiency.</li></ul>
Creativity &amp; Guest Experience<ul><li>
Collaborate with the culinary leadership team to develop and implement special menus, seasonal dishes, promotions, and themed events.</li><li>
Interact with guests when needed to gather feedback, resolve concerns and enhance their dining experience.</li><li>
Uphold the brand&rsquo;s standards in luxury service, presentation and hospitality experience.</li></ul> 

Qualifications 
<ul><li>
Culinary diploma or equivalent qualification in culinary arts, hotel &amp; restaurant management or related field.</li><li>
Minimum 3 years&rsquo; experience in a professional kitchen environment including at least 1 year in a supervisory or lead position.</li><li>
Experience in luxury hotels, high‑end restaurants or similar premium hospitality settings preferred.</li><li>
Strong culinary foundation: proficiency in a variety of cooking techniques, cuisines, plating/presentation styles and kitchen management.</li><li>
Leadership qualities: ability to motivate, train and direct a team; strong communication and interpersonal skills.</li><li>
Excellent organizational, multitasking and time‑management skills; ability to work under pressure in a fast‑paced environment.</li><li>
Flexible to work varied shifts, including evenings, weekends and holidays.</li><li>
Knowledge of food safety, hygiene standards, health regulations and kitchen operations software/inventory systems is a plus.</li><li>
A positive, proactive attitude with a passion for culinary excellence, creativity and guest satisfaction.</li></ul></div>

Junior Sous Chef

Inspire Management Training Center

The Kitchen Coordinator provides essential administrative and operational support to the culinary department within a luxury hotel. This role ensures seamless coordination of documentation, communication, scheduling, and compliance, contributing to the smooth and efficient operation of a five-star culinary operation.Key Responsibilities<ul><li>Manage daily administrative tasks for the kitchen and culinary teams</li><li>Maintain accurate records, including staff attendance, schedules, and leave tracking</li><li>Assist in the preparation and management of kitchen documentation, such as recipes, menus, and standard operating procedures</li><li>Coordinate purchasing records, invoices, and deliveries in collaboration with the purchasing and finance departments</li><li>Support inventory control, stock reporting, and cost-monitoring documentation as directed by culinary management</li><li>Ensure compliance with food safety, hygiene, and HACCP documentation requirements</li><li>Serve as a communication liaison between the kitchen, stewarding, stores, and other hotel departments</li><li>Assist with onboarding paperwork and maintain training records for kitchen staff</li><li>Organize meetings, briefings, and internal communications for the culinary team</li><li>Maintain organized filing systems, both digital and physical, in accordance with hotel standards</li></ul>Skills &amp; Experience<ul><li>Previous experience as a Kitchen Coordinator or in a similar administrative role within a luxury hotel or resort</li><li>Solid understanding of kitchen operations and culinary terminology</li><li>Strong organizational, multitasking, and time-management skills</li><li>Proficiency in Microsoft Office and/or hotel management software</li><li>Ability to handle confidential information with discretion</li><li>Excellent communication and coordination skills</li></ul>Job Type: Full-timeExperience:<ul><li>Kitchen Coordinator in a luxury hotel: 4 years (Preferred)</li></ul>Language:<ul><li>English (Preferred)</li></ul>Location:<ul><li>Doha (Required)</li></ul>

Kitchen Coordinator (Luxury Hospitality)

Grand Tourist Hotel Muscat

Job Description &ndash; F&amp;B Service SupervisorPosition Title: F&amp;B Service Supervisor Department: Food &amp; Beverage Reports To: F&amp;B Manager Location: 4-Star HotelPosition OverviewThe F&amp;B Service Supervisor is responsible for ensuring the effective supervision of food and beverage service operations within assigned outlets. The role focuses on maintaining operational efficiency, service consistency, and compliance with hotel standards while delivering an exceptional guest dining experience. The position requires strong operational control, team leadership, and proactive problem-solving abilities.Core Duties and Responsibilities Operational Oversight<ul><li>Supervise day-to-day service activities to ensure smooth and efficient operations.</li><li>Monitor outlet readiness, cleanliness, and service setup prior to opening.</li><li>Ensure compliance with established service procedures and brand standards.</li><li>Oversee table allocation, service flow, and guest handling during peak hours.</li><li>Ensure proper coordination between service team and kitchen for timely delivery.</li></ul>Guest Relations<ul><li>Maintain high visibility on the floor to engage with guests.</li><li>Address guest concerns promptly and escalate when necessary.</li><li>Ensure consistent delivery of service excellence in line with hotel expectations.</li><li>Monitor guest satisfaction levels and report recurring feedback trends.</li></ul>Team Supervision<ul><li>Direct and guide service staff during shifts.</li><li>Enforce grooming, hygiene, and professional conduct standards.</li><li>Monitor attendance, punctuality, and overall performance.</li><li>Assist management in evaluating team performance and identifying development needs.</li><li>Support onboarding and practical training of new team members.</li></ul>Quality &amp; Compliance<ul><li>Ensure adherence to hygiene, food safety, and HACCP standards.</li><li>Monitor correct handling of equipment, glassware, and service materials.</li><li>Ensure compliance with occupational health and safety regulations.</li><li>Conduct routine checks on mise en place and outlet presentation.</li></ul>Administrative &amp; Financial Control<ul><li>Assist in preparing duty rosters based on business levels.</li><li>Monitor proper use of POS systems and billing accuracy.</li><li>Ensure adherence to cash handling procedures (where applicable).</li><li>Support inventory management and stock control processes.</li><li>Prepare shift reports and communicate operational updates to management.</li></ul>Event &amp; Business Support<ul><li>Coordinate service requirements for banquets, VIP guests, and special events.</li><li>Support promotional campaigns and seasonal F&amp;B initiatives.</li><li>Ensure operational readiness for high-volume service periods.</li></ul>Qualifications &amp; Experience<ul><li>Diploma or certification in Hospitality Management or related discipline preferred.</li><li>Minimum 2&ndash;4 years of experience in Food &amp; Beverage service within a hotel or upscale restaurant.</li><li>Prior supervisory or team leadership experience required.</li><li>Experience in a 4-star or equivalent hospitality environment is an advantage.</li></ul>Competencies<ul><li>Strong leadership and team coordination skills.</li><li>Excellent communication and interpersonal abilities.</li><li>Sound understanding of service sequencing and guest engagement.</li><li>Ability to manage multiple priorities under pressure.</li><li>Detail-oriented with strong organizational skills.</li><li>Professional demeanor and service-oriented mindset.</li></ul>Work Environment<ul><li>Shift-based role including evenings, weekends, and public holidays.</li><li>Active floor presence required throughout service hours.</li></ul>Job Type: Full-timeApplication Question(s):<ul><li>Do you have valid QID?</li><li>Can you provide NOC for sponsorship transfer? </li><li>Can you join immediately? </li></ul>Work Location: In person

F&B Service Supervisor (Female)

Hyatt

<div><div>Summary<div>
The Role
In this role, you will be responsible to assist with the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations.
The Chef de Partie is responsible to supervise the assigned station / section of the outlet kitchen, in order to prepare a consistent, high quality product and ensure courteous, professional, efficient and flexible service that supports the outlet&rsquo;s operating concept and Hyatt International standards.</div></div><div> 
Qualifications<div>
Qualifications
Minimum 1 year of work experience as Chef de Partie or 2-3 years as Demi Chef de Partie/Commis in a hotel or large restaurant with good standards; preferably with experience in Thai Cuisine.
Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential.
Schedule flexibility is necessary and ability to multi-task
Preferably residing in Qatar, with support of transfer</div></div></div>

CHEF DE PARTIE - THAI NATIONAL

The Demi Chef de Partie plays a key supporting role within a designated kitchen section in a luxury hotel environment. This position assists the Chef de Partie in daily operations, ensuring exceptional standards of food quality, presentation, hygiene, and efficiency in line with five-star hospitality expectations.Key Responsibilities<ul><li>Support the Chef de Partie in overseeing the assigned kitchen section during preparation and service</li><li>Prepare, cook, and present dishes according to luxury hotel standards with consistency and precision</li><li>Ensure all mise en place is completed accurately and in a timely manner</li><li>Assist in supervising and guiding Commis Chefs to maintain operational standards</li><li>Comply strictly with food safety regulations, hygiene policies, and HACCP requirements</li><li>Maintain cleanliness, organization, and proper storage within the designated section</li><li>Monitor food quality, portion control, and contribute to minimizing waste</li><li>Assist with inventory management, stock rotation, and ordering as directed by senior chefs</li><li>Communicate effectively with senior culinary leaders and other kitchen sections to ensure smooth operations</li><li>Take responsibility for the section in the absence of the Chef de Partie</li></ul>Skills &amp; Experience<ul><li>Previous experience as a Demi Chef de Partie or a senior Commis Chef within a luxury hotel or resort environment</li><li>Professional culinary qualification or equivalent practical experience preferred</li><li>Food Safety and Hygiene certification (or willingness to obtain)</li><li>Solid understanding of culinary techniques relevant to the assigned section</li><li>Strong attention to detail, presentation, and quality standards</li><li>Good communication skills and ability to work effectively within a team</li></ul>Job Type: Full-timeEducation:<ul><li>Diploma (Preferred)</li></ul>Experience:<ul><li>Demi Chef De Partie in luxury hotel: 5 years (Preferred)</li></ul>Language:<ul><li>English (Preferred)</li></ul>Location:<ul><li>Doha (Required)</li></ul>

Demi Chef De Partie (Luxury Hospitality)

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