demi chef de partie

housekeeping attendant

waiter/waitress

housekeeping coordinator

housekeeping supervisor

kitchen supervisor

Premium Limited Group

Ensure timely delivery of food items (4-6 minutes for lunch appetizerMaintain kitchen equipment to health code and safety regulations and in-house standards (fryers cleanedlmaintainedlfiltered regular basis, hoods cleaned)Oversees, supervises, and coordinates the activities of the kitchen staff which may include cooks, wait staff, dishwashersPromotes teamwork and associate moraleMay spend up to 20% to 40% of the time filling in for other nonexempt employees who are absent, in trainingAssists in trouble shooting equipment failures and notifies GM so proper work order is enteredCommunicate daily with staff for special needs, outages, projectsPrepares food for guest and employees by following cooking proceduresResponsible for daily operations of kitchen, station production and daily paperwork, execution of linePrepare the dining area which may include moving and setting up furniture, setting trolleys and the cleaning and dismantling of these as requiredAbility to ensure security of kitchen access, products propertyJob Type: Full-time

Kitchen Supervisor

The Senior Sous Chef is responsible for the preparation of a la carte menu items, supervising junior members of the kitchen team and assisting in the management of kitchen operations. This includes menu planning and costing, organizing special events, developing new dishes, and maintaining food quality standards, supports the Head Chef and Executive Chef in the planning of menus and menu changes, ensure that menu food costs meet or exceed agreed targets.Operational Activities &middot; Cooks and serves food according to the restaurant&rsquo;s quality and service standards.&middot; Oversees the preparation of the Commis.&middot; Organizes staff duty roster.&middot; Arranges training of kitchen staff on kitchen skills and hygiene.&middot; Arranges ordering, receiving, and storage of food.&middot; Receives the raw materials according to quality specifications.&middot; Monitors the storage area for FIFO and to avoid waste.&middot; Controls safety and cleanliness of all kitchen and food storage areas.&middot; Creates a harmonious environment amongst all staff within the outlet.&middot; Arranges food costs to meet agreed targets.&middot; Arranges menu planning.&middot; Organizes the production of high-quality food according to menu guidelines.&middot; Supervises all members of the kitchen team according to staffing guidelines.&middot; Ensures that supplies and deliveries are properly ordered.&middot; Undertakes regular stock takes.&middot; Achieves food cost figures according to agreed upon standards.&middot; Supports the Front of House Supervisor in the management of the dining room.&middot; Organizes and implements regular cleaning and waste disposal.&middot; Organizes and implements safe work practices.&middot; Plans and implements menu changes in consultation with the Executive Chef.&middot; Maintains kitchen equipment.Food and Beverage Safety&middot; Follows correct hygienic food handling practices and ensures all staff members are in line with international food and beverage safety standards.&middot; Educates staff members on kitchen health and safety best practices.&middot; Achieves and maintains all HACCP guidelines.&middot; Ensures that the kitchen staff follow hygienic food handling practices.Ideal Candidate should have 5-7 years relevant experience with well-developed computing skills including understanding of relevant IT products and software (Microsoft Office, Word, Excel, PowerPoint, ERP/Oracle) and comprehensive knowledge of cooking techniques, kitchen operations, team management and cost control.Job Types: Full-time, PermanentPay: QAR12,300.00 per monthApplication Question(s):<ul><li>Please provide your email address and Mobile number to be considered for the role.</li></ul>Education:<ul><li>High school or equivalent (Preferred)</li></ul>Experience:<ul><li>hospitality: 5 years (Preferred)</li></ul>Language:<ul><li>Arabic (Preferred)</li></ul>Location:<ul><li>Doha (Preferred)</li></ul>

Senior Sous Chef

Vogue Hospitality

<ul><li>Kitchen Management: Oversee all kitchen operations, including food preparation, cooking, and presentation. Ensure that all dishes meet quality standards and are served in a timely manner.</li><li>Menu Development: Create and plan menus that reflect seasonal ingredients and customer preferences. Innovate new dishes and improve existing recipes.</li><li>Staff Supervision: Manage kitchen staff, including hiring, training, and scheduling. Delegate tasks effectively to ensure smooth kitchen operations.</li><li>Inventory Control: Monitor inventory levels, order supplies, and manage food costs to maintain profitability. Ensure proper storage and handling of food items.</li><li>Health and Safety Compliance: Ensure that all kitchen operations comply with health and safety regulations. Maintain cleanliness and hygiene standards in the kitchen.</li><li>Customer Satisfaction: Address any customer complaints or issues promptly to ensure a positive dining experience. Gather feedback to improve menu offerings and service.</li></ul><ul><li>Control and direct the food preparation process and any other relative activities</li><li>Construct menus with new or existing culinary creations ensuring the variety and quality of the servings</li><li>Approve and &ldquo;polish&rdquo; dishes before they reach the customer</li><li>Plan orders of equipment or ingredients according to identified shortages</li><li>Arrange for repairs when necessary</li><li>Remedy any problems or defects</li><li>Be fully in charge of hiring, managing and training kitchen staff</li><li>Oversee the work of subordinates</li><li>Estimate staff&rsquo;s workload and compensations</li><li>Maintain records of payroll and attendance</li><li>Comply with nutrition and sanitation regulations and safety standards</li><li>Foster a climate of cooperation and respect between co-oworkers</li></ul>Job Type: Full-timePay: From QAR3,000.00 per month

Chef De Partie - Head Chef - Sous Chef

STFS GROUP

Job Purpose:To lead and oversee the entire kitchen and food production operations in the catering division, ensuring high standards of food quality, menu innovation, hygiene, and cost efficiency, while managing and developing the culinary team.Key Responsibilities:<ul><li>Plan, develop, and design menus for catering events, bulk orders, and daily operations.</li><li>Supervise and manage kitchen staff, including chefs, cooks, helpers, and packing team.</li><li>Ensure food quality, taste, and presentation meet company standards and client expectations.</li><li>Monitor portion control, food safety, and hygiene practices in line with HACCP/FHC standards.</li><li>Coordinate with procurement and store to ensure timely supply of raw materials.</li><li>Control food costs, wastage, and ensure efficient utilization of resources.</li><li>Conduct training sessions for kitchen staff on culinary skills, hygiene, and safety.</li><li>Oversee preparation, cooking, marination, and presentation of meals.</li><li>Ensure timely execution of catering orders, events, and functions.</li><li>Maintain cleanliness, safety, and organization of the kitchen and equipment.</li><li>Assist management in planning budgets, pricing, and cost control strategies.</li><li>Handle client tastings, feedback, and special menu requirements.</li><li>Stay updated with culinary trends to introduce new recipes and enhance offerings.</li></ul>Job Type: Full-time

Executive Chef

ALI BIN ALI

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 <ul>
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 Oversees the day-to-day operation of the kitchen, whilst working the line and monitoring quality and production.
 
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 Coaches' senior kitchen team members to devise innovative ideas in order to eliminate waste and improves yield.
 
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 Ensures the food safety and HACCP standards applies at all times in the kitchen.
 
 </li>
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 Analyzes and advises the head chefs to maintain a more accurate monthly inventory.
 
 </li>
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 Oversees the operations to ensure the recipes as per standard &middot; Ensures no items (existing &amp; new) are missing on the menu.
 
 </li>
 <li>
 Undertakes spot checks to ensure and negotiates (when required) with suppliers along with procurement for best product and best value.
 
 </li>
 <li>
 Monitors new trends to propose new product ideas &middot; Consistent creative presentation of food
 
 </li>
 <li>
 Innovates methods to improve efficiency.
 
 </li>
 <li>
 Reads basic financial reports and costs menus,&nbsp;
 
 </li>
 <li>
 Analyzes business volumes to optimize Inventory levels.
 
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 <li>
 Menu engineering &ndash; Analyzes fast and slow sellers and guest preferences &middot;
 
 </li>
 <li>
 Defines PAR stock levels (min. stock inventory levels) and analyses sales to ensure PAR levels are being met &middot;
 
 </li>
 <li>
 Analyzes fast and slow sellers as per sales revenues generated.
 
 </li>
 <li>
 Does Competitors landscape to ensure the quality and uniqueness of the product.
 
 </li>
 <li>
 Provides guidance to all kitchen employees including objective setting, performance management, motivating, as well as training and coaching.
 
 </li>
 <li>
 To ensure succession plan for his team
 </li>
 </ul>
</div>

Brand Chef

Bao restaurant

We are seeking a talented and passionate Sous Chef to join our dynamic kitchen team at BAO RESTAURANT . As the Sous Chef, you'll support the Executive Chef in overseeing daily kitchen operations ensuring food quality, managing staff, and maintaining kitchen efficiency. The ideal candidate will have previous experience in a fast-paced kitchen, strong leadership skills, and a deep passion for creating exceptional culinary experiences. If you're ready to take the next step in your culinary career and thrive in a collaborative environment, we&rsquo;d love to hear from you!Job Types: Full-time, Contract Contract length: 24 monthsPay: QAR2,500.00 - QAR3,000.00 per month

SOUS CHEF

Sapphire Plaza Hotel

Job Title: Sous Chef Outlet: Steak Town Restaurant Job Type: Full-Time Reports To: Head ChefAbout Steak Town Restaurant:Steak Town is a modern steakhouse committed to delivering exceptional cuts of meat, bold flavors, and a refined yet approachable dining experience. We pride ourselves on culinary excellence, hospitality, and teamwork.Position Overview:As Sous Chef, you will be the right hand of the Head Chef, responsible for overseeing daily kitchen operations, maintaining high culinary standards, strictly implementing food safety guidelines, and leading the team during service. You will help innovate menus, manage inventory, and ensure a smooth, efficient, and safe kitchen environment.Key Responsibilities:<ul><li>Assist the Head Chef in menu planning, preparation, and presentation.</li><li>Implement all standardized procedures, rules, and regulations systematically to be in line with hotel standards and policies.</li><li>Maintain the highest standards of food quality, hygiene, and sanitation.</li><li>Manage inventory, ordering, and cost control.</li><li>Train and mentor junior kitchen staff.</li><li>Step into the Head Chef&rsquo;s role during their absence.</li><li>Ensure compliance with HACCP guidelines and food safety standards.</li><li>Monitor kitchen equipment and report any maintenance needs.</li></ul>Requirements:<ul><li>Proven experience as a Sous Chef or similar role in a fast-paced kitchen.</li><li>Strong knowledge of steak cuts, grilling techniques, and meat temperatures.</li><li>Culinary degree or relevant certification preferred.</li><li>Leadership, communication, and organizational skills.</li><li>Ability to perform under pressure and lead a team.</li><li>Strong knowledge of health &amp; safety and food hygiene standards.</li></ul>Job Type: Full-timePay: From QAR6,000.00 per month

Explore 375+ Kitchen supervisor in Doha this September. Find roles across top companies and apply now to boost your career.

375 kitchen supervisor jobs IN Doha

Kitchen Supervisor

Senior Sous Chef

Chef De Partie - Head Chef - Sous Chef

Executive Chef

Brand Chef

SOUS CHEF

SOUS CHEF