restaurant manager

chef de partie

commis chef

head chef

restaurant supervisor

kitchen supervisor

VOCO

<div><p><b>Your day to day</b></p>
<div>
&bull;Ensures all food is prepared fresh and is of the highest quality
</div><div>&bull;Ensure the correct preparation and presentation of dishes in accordance with menu cards and produced on a consistent basis.
</div><div>&bull;Strictly adheres to all recipes, methods and instructions from supervisor.
</div><div>&bull;Consistently checks temperatures in foods and follows proper procedures in regards to chilling, re-heating, and holding food.
</div><div>&bull;Checks outlet upon arrival to determine status of outstanding safety, or equipment issues
</div><div>&bull;Checks outlet prior to leaving to ensure cleanliness, proper disposal/removal of food, and proper storing and labeling
</div><div>&bull;Responsible for accuracy in daily inventories and requisitions.
</div><div>&bull;Assist the Executive Sous Chef in controlling and analyzing on an on-going basis, the following:
</div><div>&bull;Quality levels of production and presentation.
</div><div>&bull;Guest Satisfaction.
</div><div>&bull;Merchandising and promotions.
</div><div>&bull;Operating, Payroll, Food costs according to budget.
</div><div>&bull;Sanitation, Cleanliness and Hygiene.
</div><div>&bull;Food photo sessions for all new menus &ndash; set standard.
</div><div>&bull;Maintenance of recipe cards for all menu items.
</div><div>&bull;Staff attendance, rosters
</div><div>&bull;Supervise and control the kitchen to meet work requirements.
</div><div>&bull;Assist Executive Sous Chef with inspections of physical of kitchen areas including cold rooms and equipment.
</div><div>&bull;Assist in the preparation and testing of outlet and promotional menus following the guidelines: Requirements, competition, trends, recipes, potential cost, availability.
</div><div>&bull;Maintain and keep up to date training record.
</div><div>&bull;Ensure team members are informed about new procedures, special events in the hotel, daily functions and food cost and to received feedback.
</div><div>&bull;Ensure hygiene and sanitation, all precautions on Fire, Health and Safety are taken in the kitchen and that all employees are will trained in this aspect.
</div><div>&bull;Display good time management techniques with proper planning and control.
</div><div>&bull;Strives to continuously improve flow of production
</div><div>&bull;Check regularly perishable food items received for quantity and quality standards.
</div><div>&bull;Assist Executive Sous Chef in the planning &amp; ordering of food stock in accordance with the volume of business.
</div><div>Perform related duties and special projects as assigned.
</div>
<div></div><p><b>What we need from you</b></p>
<p><b>
FINANCIAL RETURN</b></p>
<div>
&bull;Assist the Head Chef in supervising the functioning of all Kitchen employees&rsquo; facilities and costs to ensure maximum Food &amp; Beverage departmental profit is achieved.
</div><div>&bull;Controls and decreases waste by maintaining logs to submit daily/weekly
</div><div>&bull;Observe and comply with the company&rsquo;s requisition and purchase order system
</div>
<p></p><p><b>RESPONSIBLE BUSINESS</b></p>
<div>
&bull;Comply with and ensure adherence to all of the hotel&rsquo;s policies and procedures
</div><div>&bull;Comply with all occupational health and safety policies and procedures
</div><div>&bull;Attend all scheduled meetings
</div><div>&bull;Inform on a daily basis the Head Chef of all relevant information in operational matters including information, which does not require the Head Chef&rsquo;s action.
</div><div>&bull;Liaise with F &amp; B Controls for food costing, ordering and supply.
</div><div>&bull;Liaise with departmental heads for co-ordination of functions and activities.
</div><div>&bull;Coordinate with kitchen stewarding for proper sanitation, maintenance of equipment, cleaning of cold stores, supply of service dishes, during service hours.
</div><div>&bull;Maintain a good working relationship with all staff and colleagues throughout the hotel and sister properties.
</div><div>&bull;Maintain in good working order all hotel property.
</div><div>&bull;Maintain a positive and professional attitude at all times
</div>
<p></p><p><b>PEOPLE</b></p>
<div>
&bull;Assist scheduling of kitchen staff to ensure proper cover of shift as per business requirements.
</div><div>&bull;Recommend increments, promotion and transfer of chefs to Head Chef and under his guidance conduct such functions as employee orientation, coaching and supervision, if necessary, to ensure appropriate productivity.
</div><div>&bull;Assist Head Chef in conducting formal on-the-job training session for kitchen employees.
</div><div>&bull;Utilize coaching skills and demonstrate the development of other team members.
</div>
<p></p><p><b>GENERAL</b></p>
<div>
&bull;Communicate effectively with all other departments
</div><div>&bull;Attend meetings, training sessions and any other required meeting or training session.
</div><div>&bull;Identify opportunities to innovate service delivery and product offering to meet and exceed client expectations.
</div><div>&bull;Ensure safe work practices are adopted at all time and report any OHS concerns immediately to your direct manager or HR Manager.
</div><div>&bull;Ensure consistency in quality of appearance and taste, and the best quality menus using the freshest ingredients.
</div><div>&bull;Effectively participate in the organization of ordering, cost controlling and wastage of food.
</div><div>&bull;Lead by example and ensure all procedures (HACCP, Health and Safety, and Food Safety Management) are maintained to the required standards to which training has been received, and are being followed by all kitchen members.
</div><div>&bull;Manage and deliver the production needs of the kitchen to the required standards.
</div><div>&bull;Manage time through effective planning of work, maintaining a high level of productivity.
</div><div>&bull;Achieve customer satisfaction rating of above expectations.
</div><div>&bull;Meet maximum creativity and understanding of food, by creating dishes and assisting with menu development.
</div><div>&bull;Assigned projects are completed within designated timeframes
</div><div>&bull;Reports, presentations and other administrative duties are consistently on a high standard; and free of errors and omissions.
</div><div>&bull;
</div><p>
Don't quite meet every single requirement, but still believe you'd be a great fit for the job? We'll never know unless you hit the 'Apply' button. Start your journey with us today.</p></div>

Jnr Sous Chef Pastry

komar pot indian restaurent

<p><b>Job Summary:</b></p><p>We are looking for a <b>skilled Arabic Chef</b> with a minimum of <b>5 years of experience</b> in preparing authentic Arabic cuisine. The candidate must be able to prepare a wide range of traditional Arabic dishes and manage kitchen operations efficiently while maintaining the highest standards of quality, hygiene, and presentation.</p><p><b>Key Responsibilities:</b></p><ul><li>Prepare and cook <b>authentic Arabic dishes</b> such as grills, mandi, kabsa, shawarma, mezze, salads, and soups.</li><li>Develop and update Arabic menu items based on customer preferences and seasonal ingredients.</li><li>Ensure <b>consistent food quality, portion control, and presentation.</b></li><li>Supervise kitchen staff and ensure smooth kitchen operations.</li><li>Maintain <b>cleanliness and hygiene</b> according to food safety standards.</li><li>Monitor stock levels and assist in <b>ordering ingredients</b> and inventory control.</li><li>Ensure proper <b>handling and storage</b> of all food items.</li><li>Work closely with management to maintain food cost control and minimize wastage.</li><li>Train and guide junior kitchen staff.</li></ul><p><b>Requirements:</b></p><ul><li><b>Male candidates only</b></li><li>Minimum <b>5 years of experience</b> as an Arabic Chef in a restaurant or hotel.</li><li>Expertise in <b>Arabic &amp; Middle Eastern cuisine</b> (Lebanese, Gulf, and Mediterranean styles preferred).</li><li>Strong knowledge of <b>food safety and kitchen hygiene standards.</b></li><li>Ability to manage kitchen operations and work in a fast-paced environment.</li><li>Good communication and leadership skills.</li></ul><p>Job Type: Full-time</p>

ARABIC CHEF

Vogue Hospitality

<p><b>Duties and Responsibilities of a Chef de Partie1. Food Preparation and Cooking</b></p><ul><li>Prepare, cook, and present dishes according to the restaurant&rsquo;s recipes and standards.</li><li>Ensure all food leaving the kitchen is of high quality in taste, texture, and presentation.</li><li>Monitor cooking times and temperatures to ensure consistency and safety.</li><li>Assist in developing new recipes and menu items when required.</li></ul><p><b>2. Station Management</b></p><ul><li>Manage a specific section of the kitchen (e.g., grill, saut&eacute;, pastry, or vegetable station).</li><li>Maintain organization and cleanliness in the assigned station at all times.</li><li>Ensure all ingredients and equipment are available and in proper working order.</li><li>Monitor portion control to reduce waste and manage food costs.</li></ul><p><b>3. Staff Supervision and Training</b></p><ul><li>Supervise junior staff such as commis chefs or kitchen assistants within the station.</li><li>Train new team members on techniques, recipes, and hygiene practices.</li><li>Coordinate with other Chef de Parties to ensure smooth kitchen operations.</li></ul><p><b>4. Hygiene, Safety, and Compliance</b></p><ul><li>Adhere to strict food safety, sanitation, and hygiene standards.</li><li>Follow health and safety guidelines to prevent accidents in the kitchen.</li><li>Ensure proper storage and handling of food items to prevent contamination.</li></ul><p><b>5. Inventory and Supply Management</b></p><ul><li>Monitor stock levels and notify the sous chef or head chef when supplies are needed.</li><li>Assist in inventory checks and minimize food waste.</li><li>Receive deliveries and inspect ingredients for quality and freshness.</li></ul><p><b>6. Collaboration and Communication</b></p><ul><li>Work closely with sous chefs and the executive chef to plan and execute daily service.</li><li>Communicate effectively with team members to coordinate service and workload.</li><li>Adapt to changes in menu, customer requirements, or kitchen priorities.</li></ul><p><b>7. Professional Development</b></p><ul><li>Continuously improve culinary skills and knowledge of new cooking techniques.</li><li>Keep up-to-date with industry trends, ingredients, and kitchen equipment.</li><li>Mentor junior staff and contribute to creating a positive working environment.</li></ul><p>Job Type: Full-time</p><p>Pay: From QAR3,500.00 per month</p>

Demi chef De Partie

La Maison Hotel Doha

<p>Job description:</p><ul><li>Provide strategic leadership and hands-on direction for all day-to-day kitchen operations, ensuring smooth workflow and optimal team performance.</li><li>Possess in-depth knowledge of all kitchen positions and step in as needed to maintain operational continuity.</li><li>Foster a positive work environment by encouraging mutual respect, collaboration, and a culture of continuous improvement among team members.</li><li>Oversee inventory management, purchasing, receiving, and storage procedures in compliance with company and local standards.</li><li>Monitor and maintain all food safety, hygiene, and sanitation protocols in accordance with Qatari health regulations and international standards.</li><li>Lead guest-focused initiatives by regularly engaging with diners to gather feedback, ensure satisfaction, and continuously refine the culinary experience.</li><li>Analyze guest satisfaction reports and other performance data to identify areas for improvement and implement action plans.</li><li>Conduct ongoing training for kitchen staff in culinary fundamentals, presentation techniques, and new cooking methods or equipment.</li><li>Develop and implement performance appraisals and career development plans for direct reports and kitchen team members.</li><li>Drive menu innovation and seasonal updates by developing unique, on-brand dishes with strong market appeal.</li><li>Ensure consistency in food quality, portion control, as well as plate presentations.</li><li>Design and create visually appealing food displays and buffet arrangements for special events or promotions.</li><li>Collaborate with the Food &amp; Beverage, and Marketing teams to align culinary offerings with broader business objectives.</li><li>Set and manage operational budgets, cost controls, and labor forecasting to optimize kitchen efficiency and profitability.</li><li>Lead the development and execution of standard operating procedures (SOPs) for all culinary functions.</li><li>Stay current with global culinary trends, ingredients, and technologies, and adapt them for local and international guest preferences.</li></ul><p><b>Qualifications</b></p><ul><li>Ideal candidate holds a culinary degree or has equivalent professional related field.</li><li>Proven leadership and communication skills, sustaining high-quality service that meets the hotel standards.</li><li>Experienced in high-volume food production with a strong focus on health, safety, and sanitation compliance.</li><li>Extensive experience leading kitchen operations as an Executive Chef in Hospitality industry.</li><li>Skilled in managing multiple priorities and consistently delivering exceptional customer service.</li><li>Must have valid QID with NOC.</li></ul><p>Job Type: Full-time</p>

Executive Chef - Arabic Speaker

Marriott International

<div><b>Additional Information</b><br>
<b>Job Number</b>25172902<br>
<b>Job Category</b>Food and Beverage &amp; Culinary<br>
<b>Location</b>Sheraton Grand Doha Resort &amp; Convention Hotel, Al Corniche Street, Doha, Qatar, Qatar<br>
<b>Schedule</b>Full Time<br>
<b>Located Remotely?</b>N<br>
<b>Position Type</b> Management<p></p><div><div><br>
<p><b>JOB SUMMARY</b></p><p><br>
</p><p>Entry level management position that focuses on successfully accomplishing the daily objectives in the kitchen. Assists in leading staff while personally assisting in all areas of the kitchen, including food production; purchasing and kitchen sanitation. Position contributes to ensuring guest and employee satisfaction while maintaining the operating budget.</p><p><br>
</p><p><b>CANDIDATE PROFILE</b></p><p><br>
</p><p><b>Education and Experience</b></p>
<ul><li>High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.</li></ul>
<p>OR</p>
<ul><li>2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.</li></ul><p><br>
</p><p><b>CORE WORK ACTIVITIES</b></p><p><br>
</p><p><b>Ensuring Culinary Standards and Responsibilities are Met</b></p>
<ul><li>Maintains food handling and sanitation standards.</li></ul>
<ul><li>Performs all duties of Culinary and related kitchen area employees in high demand times.</li></ul>
<ul><li>Oversees production and preparation of culinary items.</li></ul>
<ul><li>Ensures employees keep their work areas clean and sanitary.</li></ul>
<ul><li>Works with Restaurant and Banquet departments to coordinate service and timing of events and meals.</li></ul>
<ul><li>Complies with loss prevention policies and procedures.</li></ul>
<ul><li>Strives to improve service performance.</li></ul>
<ul><li>Communicates areas in need of attention to staff and follows up to ensure follow through.</li></ul>
<ul><li>Leads shifts while personally preparing food items and executing requests based on required specifications.</li></ul>
<ul><li>Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.</li></ul>
<ul><li>Supervises and coordinates activities of cooks and workers engaged in food preparation.</li></ul>
<ul><li>Checks the quality of raw and cooked food products to ensure that standards are met.</li></ul>
<ul><li>Assists in determining how food should be presented and creates decorative food displays.</li></ul><p><br>
</p><p><b>Supporting Culinary Team Activities</b></p>
<ul><li>Supervises daily shift operations.</li></ul>
<ul><li>Ensures all employees have proper supplies, equipment and uniforms.</li></ul>
<ul><li>Supervises staffing levels to ensure that guest service, operational needs and financial objectives are met.</li></ul>
<ul><li>Ensures completion of assigned duties.</li></ul>
<ul><li>Participates in the employee performance appraisal process, giving feedback as needed.</li></ul>
<ul><li>Handles employee questions and concerns.</li></ul>
<ul><li>Communicates performance expectations in accordance with job descriptions for each position.</li></ul>
<ul><li>Participates in an on-going employee recognition program.</li></ul>
<ul><li>Conducts training when appropriate.</li></ul>
<ul><li>Monitors employee's progress towards meeting performance expectations.</li></ul><p><br>
</p><p><b>Maintaining Culinary Goals</b></p>
<ul><li>Participates in department meetings and continually communicates a clear and consistent message regarding the departmental goals to produce desired results.</li></ul>
<ul><li>Supports and assists with new menus, concepts and promotions for the Restaurant outlets and Banquets.</li></ul><p><br>
</p><p><b>Providing Exceptional Customer Service</b></p>
<ul><li>Sets a positive example for guest relations.</li></ul>
<ul><li>Handles guest problems and complaints seeking assistance from supervisor as necessary.</li></ul>
<ul><li>Empowers employees to provide excellent customer service within guidelines.</li></ul><br>
<p></p>
<p></p><p><b>Additional Responsibilities</b></p>
<ul><li>Reports malfunctions in department equipment.</li></ul>
<ul><li>Purchases appropriate supplies and manages food and supply inventories according to budget.</li></ul>
<ul><li>Attends and participates in all pertinent meetings.</li></ul></div><p></p><div><br>
</div><p><i>At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.</i></p><p></p><p>
When you join the Sheraton family, you become a member of its global community. We&rsquo;ve been a place to gather and connect since 1937. At Sheraton, associates create a sense of belonging in more than 400 communities around the world. We invite, we welcome, and we connect guests through engaging experiences and thoughtful service. If you&rsquo;re a team player who is excited to deliver a meaningful guest experience, we encourage you to explore your next career opportunity with Sheraton. Join us on our mission to be &lsquo;The World&rsquo;s Gathering Place&rsquo;. In joining Sheraton Hotels &amp; Resorts, you join a portfolio of brands with Marriott International. <b>Be</b> where you can do your best work, <b>begin</b> your purpose, <b>belong</b> to an amazing global team, and <b>become</b> the best version of you.</p></div></div>

Junior Sous Chef - Pastry

ELITE PROJECTS

<p>About the Role: We are looking for a skilled and passionate Sous Chef to join our team at Nordic Bakery, Qatar. The ideal candidate will have a strong background in bakery and caf&eacute; operations, with proven experience in managing kitchen teams and maintaining high culinary standards.</p><p>Key Responsibilities:</p><ul><li>Support the Head Chef in daily kitchen operations.</li><li>Oversee preparation, baking, and presentation of bakery items.</li><li>Supervise and train kitchen staff to ensure consistency and quality.</li><li>Maintain hygiene, safety, and food quality standards as per Qatar regulations.</li><li>Manage inventory, ordering, and cost control.</li><li>Develop new recipes and seasonal menus in line with brand concepts.</li><li>Ensure smooth coordination between kitchen and service teams.</li></ul><p>Requirements:</p><ul><li>Minimum 4&ndash;5 years of experience as a Sous Chef or Senior CDP, preferably in bakery or caf&eacute; settings.</li><li>Strong leadership, communication, and organizational skills.</li><li>Knowledge of international bakery trends and Nordic-inspired cuisine preferred.</li><li>Ability to work under pressure and manage multiple tasks efficiently.</li><li>Valid QID and transferable visa preferred.</li></ul><p>Job Type: Full-time</p><p>Pay: From QAR8,000.00 per month</p><p>Application Question(s):</p><ul><li>Are you ready to join immediately?</li></ul>

Sous Chef (Bakery)

World of Hospitality

<p>Managing all kitchen operations, such as menu creation, staff management, and budgeting. Key duties involve ensuring food quality and consistency, maintaining sanitation standards, ordering supplies, and training kitchen staff. The role requires strong leadership, organizational, and financial skills to oversee the entire culinary department and contribute to the overall success of the establishment.</p><ul><li><b>Menu management</b>: Design, create, and standardize recipes and menus, ensuring they align with the restaurant's concept and seasonal availability.</li><li><b>Staff leadership</b>: Hire, train, schedule, and supervise kitchen staff, including cooks and food preparation workers.</li><li><b>Quality control</b>: Monitor all dishes to ensure they meet high standards for taste, presentation, and safety.</li><li><b>Inventory and cost control</b>: Manage food inventory, place orders, and minimize waste to control costs and manage budgets.</li><li><b>Sanitation and safety</b>: Ensure the kitchen adheres to all health and safety regulations and maintain a clean, organized, and safe working environment.</li><li><b>Budget and finance</b>: Collaborate with management on financial planning, including budgeting and cost analysis for the kitchen.</li><li><b>Vendor relations</b>: Establish and maintain relationships with suppliers and negotiate contracts for ingredients and supplies.</li></ul><p>Job Type: Full-time</p>

Executive Chef

Explore 426+ Kitchen supervisor in Doha Qatar this November. Find roles across top companies and apply now to boost your career.