demi chef de partie

chef de partie

restaurant manager

housekeeping supervisor

sous chef

kitchen supervisor

STFS GROUP

Job Description &ndash; Marination Supervisor (QSR Industry)Position: Marination Supervisor Department: Production / Kitchen Operations Reports to: Production Manager / Kitchen Supervisor Location: [Add Location]Position Overview:The Marination Supervisor is responsible for overseeing the preparation, marination, quality control, and portioning of all meat and poultry items used across QSR outlets. This role ensures consistency, food safety, and timely supply of marinated products according to brand standards.Key Responsibilities:Marination &amp; Food Preparation<ul><li>Supervise daily marination of chicken, beef, or other proteins according to approved recipes.</li><li>Ensure accurate measurement of ingredients, marination time, and consistency in texture and flavor.</li><li>Oversee portioning, batching, and labeling of marinated products for store distribution.</li><li>Maintain strict control of marination schedules to meet outlet demand.</li></ul>Quality Control<ul><li>Conduct quality checks on raw materials before marination (freshness, smell, color, and temperature).</li><li>Ensure finished marinated products meet QSR brand standards.</li><li>Monitor shelf-life, storage temperatures, and FIFO system.</li></ul>Team Management<ul><li>Supervise marination staff and assign tasks to ensure smooth production flow.</li><li>Train new team members on marination techniques, hygiene, and safety.</li><li>Monitor staff performance and maintain discipline according to company SOP.</li></ul>Hygiene &amp; Safety Compliance<ul><li>Ensure strict adherence to food safety, hygiene, and HACCP standards.</li><li>Maintain cleanliness of marination area, tools, and equipment.</li><li>Ensure proper storage practices for raw and marinated items.</li></ul>Inventory &amp; Reporting<ul><li>Maintain stock levels of spices, marinades, and raw materials.</li><li>Prepare daily production reports, consumption logs, and wastage records.</li><li>Coordinate with procurement and production departments to ensure smooth operations.</li></ul>Skills &amp; Qualifications:<ul><li>Minimum 2&ndash;4 years experience in QSR, central kitchen, poultry processing, or food production.</li><li>Strong knowledge of marination techniques, seasoning, and food preparation.</li><li>Experience handling large-volume production is preferred.</li><li>Understanding of food safety regulations (HACCP certification is a plus).</li><li>Good leadership skills and ability to supervise a team.</li><li>Basic computer skills for reporting and documentation.</li></ul>Key Competencies:<ul><li>Attention to detail</li><li>Strong organization and time management</li><li>Leadership &amp; team supervision</li><li>Quality-focused approach</li><li>Ability to work under pressure</li></ul>Working Conditions:<ul><li>Fast-paced production or central kitchen environment</li><li>Early morning or shift-based work</li><li>Requires handling cold storage and meat products</li></ul>Job Type: Full-time

Marination supervisor - QSR

Karami Companies Management

We are seeking a dedicated and experienced Supervisor to oversee the daily operations of our chocolate and cake shop. The ideal candidate will ensure smooth kitchen operations, manage staff, handle inventory, schedule orders, and maintain high standards of quality and service.Key Responsibilities:Kitchen &amp; Production Operations<ul><li>Oversee day-to-day kitchen activities for chocolates, cakes, and sweets.</li><li>Ensure production schedules are followed and products meet quality standards.</li><li>Coordinate with chefs and production staff to maintain workflow and timely output.</li></ul>Order Management<ul><li>Schedule and monitor all customer orders (retail &amp; bulk).</li><li>Ensure timely preparation and delivery/collection of orders.</li><li>Communicate order updates with sales staff and relevant teams.</li></ul>Inventory &amp; Stock Control<ul><li>Monitor stock levels for raw materials, packaging, and supplies.</li><li>Conduct regular stock checks and coordinate with purchasing for replenishment.</li><li>Reduce wastage and ensure proper storage and handling of ingredients.</li></ul>Staff Management<ul><li>Supervise kitchen and support staff, ensuring efficient teamwork and performance.</li><li>Prepare staff schedules and ensure adequate manpower coverage.</li><li>Assist in training new staff on procedures, hygiene, and quality standards.</li></ul>Reporting &amp; Coordination<ul><li>Prepare daily/weekly reports on production, sales, inventories, and operations.</li><li>Coordinate with management regarding operational needs and improvements.</li><li>Ensure compliance with hygiene, safety, and food-handling standards.</li></ul>Requirements:<ul><li>Experience in chocolate, pastry, or food production environment preferred.</li><li>Strong leadership, communication, and organizational skills.</li><li>Ability to manage multiple tasks and work under pressure.</li><li>Knowledge of inventory control and basic reporting.</li><li>Flexibility to work shifts, weekends, and peak seasons.</li></ul>Job Types: Full-time, PermanentApplication Question(s):<ul><li>Do you have experience in handling kitchen operations ?</li><li>Do you have valid QID ?</li><li>Can you join immediately?</li></ul>Work Location: Remote

Production Supervisor – Chocolate & Cake Shop

A to Z Services Group

We are looking for a dedicated Canteen Operations Supervisor who will be responsible for managing the day-to-day operations of canteen services and ensuring smooth, efficient functioning. The role includes monitoring food safety, hygiene, cleaning, and sanitization standards, and maintaining a safe kitchen environment in full compliance with the HACCP Manual.Education, Training &amp; Experience Requirements:<ul><li>Graduate with fluency in English.</li><li>Minimum 5 years of experience in food and beverage service, preferably in oil &amp; gas industrial canteens or international hotel chains.</li><li>Strong organizational, communication, and leadership skills.</li><li>Proficient in MS Office (Word, Excel, PowerPoint) and SAP applications.</li><li>Experience in facility management, customer service, and food &amp; beverage service, including hygiene and food safety standards in catering establishments.</li><li>Certification in Basic First Aid and CPR.</li></ul>Key Responsibilities:<ul><li>Oversee food safety, cleaning, hygiene, and sanitization standards.</li><li>Ensure a clean, safe, and efficient kitchen environment for safe food preparation and serving.</li><li>Monitor buffet counters and ensure correct hot and cold holding temperatures.</li><li>Inspect food supply trucks for cleanliness, temperature control, and quality of raw materials.</li></ul>HACCP Compliance &amp; Scope of Work:<ul><li>Ensure that catering contractors comply with HACCP standards (PRP, CCP, validation, receiving, storage, food process descriptions).</li><li>Monitor safety and quality through temperature checks, proper storage, handling, and cleanliness.</li><li>Conduct daily self-inspections using checklists and ensure ingredients are labeled and stored to prevent cross-contamination.</li><li>Check all raw materials (grocery, seafood, chilled/frozen meats) in line with HACCP receiving standards; record temperatures digitally and sign off.</li><li>Verify that delivered food items match the brand list specified in the SOW.</li><li>Monitor and record all HACCP daily checklist forms using electronic devices and submit for verification.</li><li>Ensure staff use appropriate PPE.</li><li>Report unsafe acts or conditions.</li><li>Perform any additional duties as assigned by the QAFCO Club representative.</li></ul>Cleaning, Hygiene &amp; Sanitization:<ul><li>Maintain strict hygiene and cleaning standards across food preparation areas, kitchen, dining hall, equipment, storerooms, chillers, freezers, and receiving areas.</li><li>Prevent cross-contamination by adhering to HACCP guidelines and maintaining a clean, organized environment.</li></ul>Equipment Operation &amp; Maintenance:<ul><li>Report and follow up on any maintenance work required for kitchen and canteen equipment.</li></ul>Job Type: Full-timeApplication Question(s):<ul><li>How many years of experience do you have?</li><li>Do you have experience in Oil &amp; gas Canteen or International food chain?</li><li>Do you have a valid QID?</li><li>If selected how soon can you join</li><li>What's your current salary?</li><li>what's your expected salary?</li></ul>

F&B Operations Supervisor

Inspire Management Training Center

We are seeking a skilled and experienced Sous Chef specializing in Asian cuisine to support the Head Chef in overseeing kitchen operations within a luxury hospitality environment in Qatar. The ideal candidate will demonstrate strong culinary expertise, leadership abilities, and a passion for delivering high-quality Asian dishes.Key Responsibilities:<ul><li>Assist the Head Chef in planning, preparing, and executing Asian cuisine menus for all outlets.</li><li>Supervise, train, and motivate kitchen staff to maintain consistent food quality and presentation standards.</li><li>Ensure adherence to hygiene, safety, and sanitation standards in the kitchen at all times.</li><li>Monitor inventory levels, manage stock, and coordinate with suppliers to ensure timely procurement of ingredients.</li><li>Maintain consistency in taste, presentation, and portion control across all dishes.</li><li>Support the Head Chef in developing new recipes, specials, and seasonal menus.</li><li>Assist in scheduling kitchen staff, managing workflow, and ensuring smooth operations during service hours.</li><li>Monitor kitchen performance, address operational issues, and implement improvements.</li><li>Maintain compliance with all brand standards, food safety regulations, and local health guidelines.</li><li>Collaborate with front-of-house teams to ensure excellent guest dining experiences.</li></ul>Qualifications &amp; Experience:<ul><li>Diploma or Bachelor&rsquo;s degree in Culinary Arts, Hotel Management, or related field.</li><li>4+ years of proven experience as a Sous Chef or similar role, preferably in Asian cuisine within luxury hotels in the GCC.</li><li>Strong knowledge of Asian cooking techniques, flavors, and regional specialties.</li><li>Leadership and team management skills with the ability to mentor junior kitchen staff.</li><li>Excellent time management, organizational, and multitasking abilities.</li><li>Strong attention to detail and commitment to maintaining high culinary standards.</li><li>Understanding of hygiene, food safety, and operational compliance.</li><li>Ability to work under pressure in a fast-paced kitchen environment.</li><li>Fluency in English is required; proficiency in additional languages is a plus.</li></ul>Benefits:<ul><li>Competitive salary package.</li><li>Company-provided accommodation, meals, and transportation.</li></ul>Job Types: Full-time, PermanentPay: QAR7,500.00 per monthEducation:<ul><li>Diploma (Preferred)</li></ul>Experience:<ul><li>Sous Chef: 4 years (Required)</li></ul>Language:<ul><li>English and Hindi (Required)</li></ul>Location:<ul><li>Doha (Required)</li></ul>

Sous Chef

VOLUME CAFE

Job Description: Sous Chef (Arabic Cuisine Expert)Position Summary:The Sous Chef supports the Executive Chef in overseeing daily kitchen operations with a strong focus on authentic Arabic cuisine. This role leads kitchen staff, ensures consistency in food quality, and maintains high operational standards in preparation, cooking, hygiene, and presentation.Key Responsibilities:<ul><li>Assist the Executive Chef in supervising all kitchen activities, ensuring smooth and efficient operations.</li><li>Lead the preparation, cooking, and presentation of Arabic dishes, including grills, mezze, rice dishes, stews, breads, and traditional specialty items.</li><li>Develop and refine Arabic recipes to maintain authenticity, flavor, and consistency.</li><li>Ensure all dishes meet the company&rsquo;s quality, taste, and presentation standards.</li><li>Maintain strict adherence to food safety, hygiene, and sanitation standards (HACCP or equivalent).</li><li>Oversee daily mise en place for the Arabic section and coordinate workflow with other kitchen sections.</li><li>Train, mentor, and guide kitchen staff on Arabic cooking techniques and production methods.</li><li>Monitor portion control, minimize wastage, and support cost-control initiatives.</li><li>Assist in menu planning, seasonal menu updates, and introduction of new Arabic dishes.</li><li>Conduct regular inspections of kitchen workstations and equipment to ensure cleanliness and maintenance.</li><li>Maintain ingredient stock levels and ensure availability of key Arabic components such as spices, herbs, meats, and specialty items.</li><li>Support in receiving and checking fresh produce and supplies, ensuring quality and freshness.</li><li>Ensure smooth operations during peak service hours and maintain consistency in output.</li><li>Handle customer feedback related to food quality, particularly for Arabic dishes.</li><li>Step into the Executive Chef&rsquo;s role when required.</li></ul>Qualifications &amp; Requirements:<ul><li>Minimum 5&ndash;7 years of professional kitchen experience, with at least 3 years in a senior role.</li><li>Proven expertise in Arabic cuisine, including Levantine, Gulf, and Middle Eastern dishes.</li><li>Strong knowledge of Arabic spices, marinades, flavor profiles, and traditional cooking techniques.</li><li>Experience in high-volume restaurants, catering, or hospitality establishments.</li><li>Strong leadership, communication, and team management skills.</li><li>Ability to work under pressure in fast-paced environments.</li><li>Good understanding of kitchen operations, cost control, and inventory management.</li><li>Flexibility to work shifts, weekends, and special events.</li></ul>Job Types: Full-time, PermanentApplication Question(s):<ul><li>Are you available to join immediately</li><li>Current or expected salary</li></ul>

Sous Chef_Arabic Cuisine

Kempinski Hotels

<div>
 
 
 Application Deadline:
 
 31 December 2025
 
 
 
 Department:
 
 Kitchen
 
 
 
 Location:
 
 Qatar - Doha
 
 
 
 Compensation:
 
 ر.ق0 / month
 
 
 
 
 Description
 
 
 
 Plan, organise, control and direct the work of employees responsible for the preparation and presentation of a broad array of cakes, pastries, desserts, petits fours and breads which meet customer expectations.
 
 
 
 Key Responsibilities
 
 
 
 ● Supervise all employees in the Pastry/Bakery kitchen.
 
 
 ● Create new pastry and dessert menus for all restaurant outlets and banquets, conduct tastings and presentations with photos and costing.
 
 
 ● Establish culinary standards specific for Pastry/Bakery which meet the need of the target market.
 
 
 ● Develop and maintain up-dated operations manuals for all food production and Stewarding sections and make recipes and maintain up-dated and accurate costing of all Pastry dishes prepared and sold in the Food and Beverage operation.
 
 
 ● Supervise the Pastry kitchen staff in the preparation and presentation of all food items in accordance with the hotel&rsquo;s food and beverage standards and standardised menu guidelines.
 
 
 ● Oversee all matters related to food purchasing for pastry and bakery.
 
 
 ● Check food preparation, individual costs, quality, quantity inventories and portion control on a daily basis.
 
 
 ● Liaise with the Chief Steward in order to ensure high standards of cleanliness are maintained in all areas of the Pastry/Bakery kitchen, such as machinery and small kitchen equipment.
 
 
 ● Maintain a hygienic kitchen and personal hygiene.
 
 
 ● Work with Executive Chef and Director of People Services to ensure the departmental performance of staff is productive and assist in planning for future staffing needs.
 
 
 ● Ensure training needs analysis of Kitchen staff is carried out and training programmes are designed and implemented to meet needs.
 
 
 ● Provide input for probation and formal performance appraisal discussions in line with company guidelines.
 
 
 ● Coach, counsel and discipline staff, providing constructive feedback to enhance performance.
 
 
 ● Work with Executive Chef in the preparation and management of the department&rsquo;s budget.
 
 
 ● Assist in co-ordinating the preparation of the departmental annual budget.
 
 
 ● Control and monitor departmental costs on an ongoing basis to ensure performance against budget.
 
 
 ● Be aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures.
 
 
 ● Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly.
 
 
 ● Initiate action to correct a hazardous situation and notify supervisors of potential dangers.
 
 
 ● Log security incidents and accidents in accordance with hotel requirements.
 
 
 ● Implement and practice HACCP.
 
 
 ● 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.
 
 
 Additional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel.
</div>

Executive Pastry Chef

World of Hospitality

As a Sous Chef, (Lebanese Cuisine) you will support the Head Chef in daily kitchen operations, ensure food quality and consistency, supervise kitchen staff, assist with menu preparation, manage stock and hygiene standards, and ensure smooth and efficient workflow. Strong teamwork, leadership ability, and a passion for cooking are essential.Job Type: Full-time

Explore 497+ Kitchen supervisor in Doha this December. Find roles across top companies and apply now to boost your career.

497 kitchen supervisor jobs IN Doha

Marination supervisor - QSR

Production Supervisor – Chocolate & Cake Shop

F&B Operations Supervisor

Sous Chef

Sous Chef_Arabic Cuisine

Executive Pastry Chef

Sous Chef