restaurant manager

barista

demi chef de partie

food services supervisor

assistant chief steward

pastry sous chef

Nahj consultant

Job Summary: We are looking for a skilled and dedicated Chef de Partie to join our new branch. The successful candidate will work under the Head Pastry Chef, managing their station and ensuring the highest quality of food preparation. This role requires strong knowledge of pastry items, exceptional organisational skills, and a commitment to maintaining kitchen standards.Key Responsibilities:<ul><li>Prepare and cook menu items according to the restaurant&rsquo;s recipes, standards, and presentation guidelines.</li><li>Assist the Sous Chef and Head Pastry Chef in streamlining daily kitchen operations.</li><li>Manage inventory for your station, including ordering, receiving, and proper storage of supplies.</li><li>Maintain and operate kitchen equipment safely and efficiently.</li><li>Ensure adherence to health, safety, and sanitation standards at all times.</li><li>Monitor food quality, portion control, and consistency in production.</li><li>Follow standard policies and procedures regarding food preparation, storage, and sanitation.</li><li>Support training and mentoring of junior kitchen staff as needed.</li></ul>Requirements:<ul><li>Minimum 5&ndash;6 years of experience as a Chef de Partie in a pastry/kitchen environment.</li><li>Strong knowledge of pastry techniques, menu items, and presentation.</li><li>Ability to work under pressure and meet deadlines in a fast-paced environment.</li><li>Excellent organizational and time management skills.</li><li>Commitment to hygiene, safety, and high-quality food standards.</li><li>Hardworking, proactive, and a team player.</li></ul>What We Offer:<ul><li>Competitive salary</li><li>Opportunity to work in a new branch and grow professionally.</li><li>Collaborative and supportive work environment.</li></ul>Job Type: Full-timePay: QAR3,500.00 - QAR4,000.00 per month

Chef de Partie – Pastry

ana bolic kitchen

We are seeking a talented and creative Head Pastry Chef to lead our pastry and dessert operations. The ideal candidate will be responsible for menu development, quality control, team leadership, and maintaining high standards of hygiene and consistency. This role requires strong leadership, creativity, and a passion for excellence.Key Responsibilities<ul><li>Lead and manage the pastry kitchen operations on a daily basis</li><li>Develop and update dessert, pastry, and bakery menus in line with the brand concept</li><li>Ensure consistent quality, taste, and presentation of all pastry items</li><li>Supervise, train, and motivate pastry team members</li><li>Control food cost, minimize wastage, and manage inventory</li><li>Ensure strict compliance with food safety, hygiene, and sanitation standards</li><li>Coordinate with the Executive Chef and kitchen management team</li><li>Handle production planning for daily service, events, and special orders</li><li>Monitor equipment maintenance and report any issues</li><li>Innovate new recipes and seasonal items to attract customers</li></ul>Requirements<ul><li>Proven experience as a Head Pastry Chef or Senior Pastry Chef</li><li>Strong knowledge of pastries, desserts, baking, and modern techniques</li><li>Leadership and team management skills</li><li>Ability to work under pressure in a fast-paced environment</li><li>Strong organizational and time-management skills</li><li>Knowledge of food safety standards (HACCP preferred)</li><li>Creativity, attention to detail, and passion for quality</li><li>Culinary degree or professional certification is an advantage</li></ul>Job Type: Full-timePay: QAR3,800.00 - QAR6,500.00 per month

HEAD PASTRY CHEF

PH Hospitality

Key Responsibilities:<ul><li>Prepare and bake a wide variety of pastries, desserts, breads, and bakery products.</li><li>Produce croissants, bread, baguettes, and other baked goods while maintaining high quality standards.</li><li>Create and decorate customized cakes based on client or business requirements.</li><li>Ensure consistency in taste, presentation, portioning, and product quality.</li><li>Maintain cleanliness, hygiene, and food safety standards within the pastry section.</li><li>Follow recipes, portion controls, and daily production schedules.</li><li>Coordinate with the kitchen team to meet daily production and operational needs.</li><li>Properly handle ingredients, tools, and equipment in compliance with food safety regulations.</li></ul>Requirements:<ul><li>Minimum 2 years of experience as a Pastry Chef or in a similar role.</li><li>Proven ability to prepare different types of pastries and baked products.</li><li>Strong knowledge of croissant, bread, and baguette preparation.</li><li>Experience in customized cake making and decoration.</li><li>Sample photos and videos of previous pastry work are required for screening.</li><li>Ability to work in a fast-paced kitchen environment.</li><li>Willingness to work under company-provided accommodation and transportation.</li><li>Good time management, creativity, and attention to detail.</li></ul>Job Type: Full-timeExperience:<ul><li> croissant, bread, and baguette making: 2 years (Required)</li></ul>

Pastry Chef

Evergreen Organics Cafe

Position: Chef de Partie &ndash; BakeryCompany: Evergreen Organics Location: [Outlet / Central Kitchen &ndash; Wakra] Reports to: Head Chef / Pastry ChefJob SummaryThe Chef de Partie &ndash; Bakery is responsible for preparing, baking, and presenting a variety of vegan baked goods, including both gluten-free and regular (non-gluten-free) items. This role ensures consistent quality, taste, and presentation while maintaining hygiene, efficiency, and compliance with food safety standards.Key Responsibilities<ul><li>Prepare, bake, and finish vegan breads, pastries, desserts, and bakery items, including gluten-free and non-gluten-free options</li><li>Ensure consistency in taste, texture, and presentation across all products</li><li>Assist in the development of new bakery items, including gluten-free recipes and seasonal menus</li><li>Organize and maintain the bakery workstation, ensuring cleanliness and strict food safety standards</li><li>Monitor ingredient stock levels, report shortages, and minimize wastage</li><li>Supervise and guide junior bakery staff as needed</li><li>Operate and maintain bakery equipment safely and efficiently</li><li>Follow recipes and instructions accurately from the Head Chef / Pastry Chef</li></ul>Requirements &amp; Qualifications<ul><li>Proven experience as a Bakery Chef / Pastry Chef / Chef de Partie</li><li>Experience in vegan baking; knowledge of gluten-free baking is a strong advantage</li><li>Strong understanding of baking techniques, ingredients, and hygiene standards</li><li>Ability to work efficiently under pressure and meet deadlines</li><li>Good teamwork and communication skills</li><li>Attention to detail and creative presentation skills</li></ul>Working Conditions<ul><li>Flexible hours including early mornings and weekends</li><li>Work in a busy bakery and kitchen environment</li></ul>Job Type: Full-timeApplication Question(s):<ul><li>Can you join immediately? If not when?</li><li>How much is your salary expectation?</li><li>Are you willing to work in Wakra?</li></ul>Education:<ul><li>Diploma (Preferred)</li></ul>License/Certification:<ul><li>QID? (Preferred)</li><li>Food Handling Certificate? (Preferred)</li></ul>

Chef de Partie- Bakery

Bakers

<ul><li>Production &amp; Preparation: Assist with the preparation of desserts, cakes, breads, and pastries, ensuring recipes are followed to specifications.</li><li>Decoration &amp; Plating: Decorate pastries, cakes, and desserts with precision, and assist</li><li>Station Maintenance: Clean and organize the workspace, including cleaning, sanitizing, and maintaining kitchen equipment like ovens and mixers.</li><li>Inventory Control: Monitor inventory levels of baking ingredients (flour, sugar, etc.), report shortages to the chef, and help with receiving supplies.</li><li>Quality &amp; Food Safety: Adhere to food safety and hygiene standards (HACCP).</li><li>Recipe Development: Assist in testing and developing new recipes and designs.</li><li>Operational Support: Support the pastry team during busy service periods and assist with training or supervising junior staff if required.</li></ul>Job Type: Full-time

Assistant Pastry Chef

Key Responsibilities:<ul><li>Assist senior pastry chefs with mise en place and pastry production</li><li>Prepare ingredients for baking and desserts (weighing, mixing, chopping)</li><li>Support daily production of pastries, breads, cakes, and desserts</li><li>Maintain cleanliness and organization of the pastry workstation</li><li>Follow food safety, hygiene, and HACCP standards at all times</li><li>Monitor stock levels, label products, and minimize wastage</li><li>Support smooth pastry operations during service</li></ul>Requirements:<ul><li>Minimum 2&ndash;3 years of experience in a pastry or bakery kitchen</li><li>Culinary Diploma or Certificate in Baking / Pastry Arts preferred</li><li>Basic knowledge of pastry techniques, baking methods, and equipment</li><li>Understanding of food safety and sanitation standards (HACCP)</li><li>Ability to work in a fast-paced environment</li><li>Team player with a positive attitude and willingness to learn</li></ul>Job Type: Full-time

Pastry Commis 1

Best Plaza West Bay Hotel

Welcome to Best Plaza West Bay Hotel. Now that you&rsquo;re part of our family, let&rsquo;s explain the role you will play.What&rsquo;s the job?Responsible for the development and smooth operation of the outlet kitchen and stewarding operations with emphasis on quality, presentation within the guidelines of the standardised menus, and colleagues training.&middot; Your day-to-day&middot; compose all menus and presentations for your outlet&middot; Based upon menu item sales figures, review the profitability and popularity of dishes upon the menu and make changes where applicable (this function is be carried out in conjunction with the Executive Chef)&middot; Participate in the drafting of concept ideas and menus for all special events and functions while encouraging all colleagues to put forward their ideas and utilizing them wherever practical&middot; 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&middot; Monitor standards of production to ensure quality&middot; Supervise all aspects of kitchen cleanliness and co-ordinate the effective utilization of all kitchen attendant within the effective manning levels, ensuring that all kitchen areas are maintained in a hygienic condition at all times and ensuring adherence to hotel standards&middot; Control of food purchasing levels in liaison with the Stores person&middot; Control the drafting of rosters, ensuring each area is effectively covered and within keeping of the hotel&rsquo;s annual manning and payroll budgets. These guidelines to be provided by the General Manager&middot; Maintain a sound knowledge of the hotel&rsquo;s procedures for purchasing of food stocks, the control of purchasing levels and ensuring all necessary measures are in place to maintain budgeted food cost in all areas, while ensuring adequate food stocks and maintaining standards&middot; Under the direction of the Food and Beverage manager and with the stores department assist and maintain with the continuous monitoring of all aspects pertaining to the control of the hotel&rsquo;s food cost&middot; Purchase all food items from the hotel&rsquo;s one supplier list, this supplier list is generated by the Stores person&middot; Be actively involved in the hotel&rsquo;s Total Quality Management programme, having a sound knowledge and understanding of Best Plaza Doha West Bay Hotel and TQM philosophies, ensuring its effectiveness in the operation of the kitchen, encouraging all colleagues to play an active role&middot; Ensure the highest standards of personal presentation, hygiene and conduct in accordance with the hotel standards&middot; To organize and supervise the training of kitchen colleagues, motivating all colleagues to increase skills in food preparation and kitchen management. Ensure all training given is accurately recorded and that all colleagues are reviewed and appraised within the necessary time frames as required by the Human Resources Department&middot; Have a thorough knowledge of the labour agreement and manage colleagues and rosters according to them&middot; Ensure the kitchen is maintained to high hygiene standard at all times and safe food handling practices are followed&middot; Ensure all MAF and HACCP guidelines are achieved and maintained. Check monitoring procedures daily&middot; Ensure all equipment is properly maintained and stored, with all breakage&rsquo;s and breakdowns being properly reported and recorded&middot; Be fully conversant with the hotel&rsquo;s fire, security and emergency procedures&middot; Accurately maintain accident records, in turn ensuring all hazardous situations are reviewed to minimize the rise of future incidents&middot; To perform any other duties so directed by the General Manager that affect the operation and profitability of the kitchen and department&middot; Works with Human Resource Manager to ensure the departmental performance of colleague is productive.&middot; Works with superior in the preparation and management of the department&rsquo;s budget.What we need from you&middot; Bachelor&rsquo;s degree / higher education qualification / equivalent in Hotel Management, culinary arts, or related field&middot; 4+ years&rsquo; related experience, including management experience&middot; Must speak local languageMust obtain certifications or permits as required by local governmental agencies.How do I deliver this?We genuinely care about people and we show this through living out our promise of True Hospitality each and every day. It&rsquo;s what connects every colleague in all hotels.Each hotel brand delivers True Hospitality in their own way, and at the heart of it all are specific, core service skills.&middot; True Attitude: being caring, wanting to make a positive difference, and building genuine connections with guests&middot; True Confidence: having the knowledge and skills to perform your role, and giving guests the confidence that they can trust you, to help and support them during their stay&middot; True Listening: focusing on what your guest is saying, picking up on body language that is often overlooked, and understanding what the guest wants and needs&middot; True Responsiveness: is about providing guests with what they need, and doing so in a timely and caring mannerJob Type: Full-timeExperience:<ul><li>same position and currently working in hotel: 1 year (Required)</li></ul>

Jr. Sous Chef

Explore 22+ Pastry sous chef in Doha this February. Find roles across top companies and apply now to boost your career.