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food and beverage supervisor Jobs in Doha

food and beverage supervisor

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senior sous chef

ABAJOUR RESTAURANT

<p>We're Hiring: Sous Chef</p><p>Are you passionate about culinary excellence and ready to take your career to the next level? Join our dynamic kitchen team as a Sous Chef, where creativity meets precision in every dish.</p><p>What You'll Do</p><ul><li>Assist the Head Chef in daily kitchen operations and menu planning</li><li>Supervise and train kitchen staff, ensuring high standards of food preparation</li><li>Maintain inventory, order supplies, and manage food costs</li><li>Ensure compliance with health and safety regulations</li><li>Step in to lead the kitchen during the Head Chef&rsquo;s absence</li><li>Contribute to a positive, collaborative kitchen culture</li></ul><p>What We're Looking For</p><ul><li>Proven experience as a Sous Chef or strong background as a Senior Line Cook</li><li>Culinary degree or equivalent experience preferred</li><li>Strong leadership and communication skills</li><li>Passion for food, innovation, and teamwork</li><li>Ability to thrive in a fast-paced environment</li><li>Fluency in English and Arabic is mandatory.</li></ul><p>Job Types: Full-time</p><p>Salary: Attractive package</p><p>Requirement: Immediate</p><p>Job Type: Full-time</p>

Sous Chef

SOCAST | Advertising & Marketing

<p><b>About Us:</b><br/>The House Restaurant is one of Lusail&rsquo;s most loved dining destinations, known for its cozy home-inspired atmosphere, specialty coffee, and creative international menu with a focus on freshness and quality. We are expanding our kitchen team and looking for a talented <b>Sous Chef</b> to join our culinary family.</p><p><b>Key Responsibilities:</b></p><ul><li>Assist the Head Chef in day-to-day kitchen operations, menu development, and food presentation.</li><li>Supervise kitchen staff, ensuring consistency and high-quality standards in all dishes.</li><li>Maintain proper hygiene, safety, and food handling procedures (as per Baladiya &amp; MOPH standards).</li><li>Oversee inventory control, receiving, and cost management.</li><li>Train and motivate the culinary team to meet The House&rsquo;s service excellence.</li><li>Support during menu launches, events, and special promotions.</li></ul><p><b>Requirements:</b></p><ul><li>Minimum 3 years of experience as a Sous Chef or Senior CDP in fine or casual dining.</li><li>Strong knowledge of international cuisine and modern plating styles.</li><li>Excellent leadership, communication, and time management skills.</li><li>Ability to work under pressure in a fast-paced environment.</li><li>Valid QID with transferable visa preferred.</li></ul><p><b>We Offer:</b></p><ul><li>Competitive salary (based on experience)</li><li>Meals and staff benefits</li></ul><p>Job Type: Full-time</p><p>Pay: From QAR6,000.00 per month</p>

Sous chef

Raffles

<div><b>Company Description</b><p><br>
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.</p><p>
Take the opportunity to become a Heartist&reg;, and let your heart guide you in this world where life beats faster.</p><b><br>
Job Description</b><p><br>
The Junior Sous Chef will assist in the oversight of the day&#8209;to&#8209;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&#8209;centric service, food safety, cost control and team development.</p><p></p><p><br>
Key Responsibilities</p><p>
Kitchen &amp; Production</p><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><p>
Quality, Food Safety &amp; Compliance</p><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><p>
Team Leadership &amp; Development</p><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><p>
Operational Efficiency &amp; Cost Control</p><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><p>
Creativity &amp; Guest Experience</p><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><br>
<b>
Qualifications</b><br>
<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&#8209;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&#8209;management skills; ability to work under pressure in a fast&#8209;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

ABU ISSA HOLDING

<p><b>Job Summary:</b><br/>The Sous-Chef will assist the Head Chef in managing daily kitchen operations, ensuring high-quality preparation and presentation of sweets and desserts, maintaining hygiene standards, and supervising kitchen staff. The role requires a balance of creativity, leadership, and operational excellence to deliver an exceptional culinary experience.</p><p><b>Key Responsibilities:</b></p><ul><li>Assist the Head Chef in planning and preparing menus, including specialty desserts and sweets.</li><li>Supervise and train kitchen staff, ensuring consistent quality and adherence to recipes.</li><li>Oversee daily kitchen operations, including food preparation, cooking, and plating.</li><li>Maintain high standards of hygiene, safety, and sanitation in compliance with local regulations.</li><li>Monitor inventory, order supplies, and minimize waste.</li><li>Ensure timely production and service during high-demand periods.</li><li>Collaborate with the Head Chef to innovate and develop new dishes and seasonal offerings.</li><li>Manage kitchen equipment and ensure proper maintenance.</li><li>Assist in controlling food cost and optimizing kitchen efficiency.</li></ul><p><b>Requirements:</b></p><ul><li>Diploma or degree in Culinary Arts or equivalent.</li><li>Minimum 3&ndash;5 years of experience in a similar role, preferably in pastry or confectionery.</li><li>Strong knowledge of dessert and sweets preparation techniques.</li><li>Leadership skills and ability to manage a team effectively.</li><li>Excellent organizational, time management, and problem-solving skills.</li><li>Knowledge of food safety, hygiene, and health regulations.</li><li>Creativity and passion for culinary excellence.</li></ul><p>Job Type: Full-time</p><p>Pay: QAR6,500.00 per month</p><p>Application Question(s):</p><ul><li>What's your current/previous salary?</li><li>What's your salary expectation?</li><li>What's your earliest availability to join our company?</li></ul>

Sous-chef

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

M GALLERY

<div><b>Company Description</b><p><br>
As a pioneer in the art of responsible hospitality, the Accor Group gathers more than 45 brands, 5,600 hotels, 10,000 restaurants, and lifestyle destinations in 110 countries. While each brand has its own personality, where you will be able to truly find yourself, they all share a common ambition: to keep innovating and challenging the status-quo.
</p><p>By joining us, you will become a Heartist&reg;, because hospitality is, first and foremost, a work of heart.
</p><p>You will join a caring environment and a team where you can be all you are. You will be in a supportive place to grow, to fulfil yourself, to discover other professions and to pursue career opportunities, in your hotel or in other hospitality environments, in your country or anywhere in the world!
</p><p>You will enjoy exclusive benefits, specific to the sector and beyond, as well as strong recognition for your daily commitment.
</p><p>Everything you will do with us, regardless of your profession, will offer a deep sense of meaning,to create lasting, memorable and impactful experiences for your customers, for your colleagues and for the planet.</p><p><b>
Hospitality is a work of heart,</b>
<br>
<b>Join us and become a Heartist&reg;.</b></p><b><br>
Job Description</b><p><br>
As Sous Chef at MGallery, you will support the Executive Chef in leading a talented culinary team dedicated to creating memorable dining experiences. Your expertise, leadership, and innovation will help shape menus that blend artistry and authenticity, ensuring every plate embodies our commitment to excellence and the spirit of hospitality.</p><p><b>
What is in it for you:</b></p><ul><li>
Employee benefit card offering discounted rates at Accor worldwide</li><li>
Learning programs through our Academies</li><li>
Opportunity to develop your talent and grow within your property and worldwide!</li><li>
Ability to make a difference through our Corporate Social Responsibility activities, like Planet 21</li></ul><p><b>
What you will be doing:</b></p><ul><li><p>
Assist the Executive Chef in managing daily kitchen operations, ensuring the highest standards of quality, presentation, and taste.</p></li><li><p>
Lead, motivate, and inspire the culinary team to deliver exceptional dining experiences across &agrave; la carte, buffet, and banquet services.</p></li><li><p>
Supervise food preparation and production to ensure consistency in recipes, portioning, and presentation in line with MGallery brand standards.</p></li><li><p>
Support in designing and developing innovative menus that showcase creativity while utilizing seasonal and locally sourced ingredients.</p></li><li><p>
Maintain strict compliance with hygiene, cleanliness, and food safety standards in accordance with HACCP guidelines.</p></li><li><p>
Oversee mise-en-place and ensure smooth coordination during peak service hours.</p></li><li><p>
Mentor and train junior chefs, nurturing a culture of excellence, teamwork, and continuous learning.</p></li><li><p>
Manage inventory, monitor food costs, and implement strategies to minimize waste and optimize efficiency.</p></li><li><p>
Collaborate with the Executive Chef and F&amp;B leadership team to plan menus for special events, promotions, and themed experiences.</p></li><li><p>
Uphold MGallery&rsquo;s promise of creating unique, soulful moments for every guest through inspired culinary expression.</p></li></ul><b><br>
Qualifications</b><p></p><p><b><br>
Your experience and skills include:</b></p><ul><li><p>
Proven experience as a Sous Chef specializing in Lebanese or Middle Eastern cuisine, preferably in a luxury hotel or fine dining environment</p></li><li><p>
Culinary diploma or professional certification in culinary arts</p></li><li><p>
In-depth knowledge of Lebanese ingredients, cooking techniques, and presentation styles</p></li><li><p>
Strong leadership, communication, and organizational skills</p></li><li><p>
Creativity and passion for delivering exceptional guest experiences</p></li><li><p>
Ability to work well under pressure in a fast-paced kitchen environment</p></li><li><p>
Understanding of food safety, hygiene, and HACCP standards</p></li></ul><b><br>
Additional Information</b><p><b><br>
Your team and working environment:</b></p><p>
We are Dream Makers and committed to creating memorable moments for our guests and colleagues inspired by the authentic Qatari warmth and essence of generosity.</p><p>
Our commitment to Diversity &amp; Inclusion:</p><p>
We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.</p><p>
Alwadi Hotel Doha is the first MGallery boutique hotel located within Msheireb Downtown Doha, vibrant new retail, commercial and residential development in the heart of Qatar&rsquo;s capital, offering 213 luxurious rooms and suites with desirable amenities, a spectacular ballroom, and five class meeting rooms, with variety of restaurants and an exclusive spa and swimming pool. Ideal for business or leisure and is just 15 minutes&rsquo; drive from Hamad International Airport and 10 minutes from West Bay.</p></div>

Radisson Hotel Group

<div><b>Company Description</b><p><br>
Radisson Hotel Group is one of the world's largest hotel groups with ten distinctive hotel brands, and more than 1,460 hotels in operation and under development in 95+ countries. The Group&rsquo;s overarching brand promise is Every Moment Matters with a signature Yes I Can! service ethos.</p><p><br>
People are at the core of our business success and future. Our people are true Moment Makers and together we bring the culture, spirit, environment and opportunities that empower you to be your best, every day, everywhere, every time. Together, we make Every Moment Matter.</p><b><br>
Job Description</b><br>
<ul><li>
Directly and through Chef De Partie supervises breakfast, lunch and dinner service and assures the correct sequences of service.</li><li>
Makes sure that all kitchen staff adheres to all hygiene rules for Food processing and storage.</li><li>
Controls portion size and presentation, before the dishes are handed over to the pass.</li><li>
Conducts daily briefing with restaurant Managers, concentrating on reservation, functions, specials and menu items including their times of preparation and ingredients.</li><li>
Monitors Food storage rooms on order and hygiene as all conditions of stored food in order to avoid spoilage and expire dates.</li><li>
Carries full stock tacking at the end of each month, in collaboration with the cost control department.</li><li>
Keeps a positive relationships with suppliers, but is recognized as demanding and quality oriented.</li><li>
Carries out another duty that assigned by the department.</li><li>
Works speedy and efficiently at all times</li><li>
Helps out in other sections when needed.</li><li>
Works closely with Chefs to ensure correct preparation and delivery times are kept and food quality is maintained.</li><li>
To have knowledge about first aid, fire and evacuation procedures.</li><li>
Attend training classes and make suggestions for improvement.</li><li>
Encourages increased communication between kitchen production and service staff.</li><li>
Helps employees to achieve optimum quality while minimizing cost.</li><li>
Confers closely with the Sous Chef and takes every opportunity to be familiar with all aspects of his position, in order to be ready to fill in whenever required.</li><li>
Keeps the highest standards of personal hygiene, dress, appropriate uniform, appearance and conduct.</li></ul><p></p><b><br>
Qualifications</b><br>
<ul><li>
Education: Diploma or degree in Culinary Arts or equivalent experience.</li><li>
Experience: Minimum 3&ndash;5 years in a professional kitchen, including at least 1&ndash;2 years in a supervisory role.</li><li>
Culinary Skills: Strong knowledge of cooking methods, ingredients, and kitchen equipment.</li><li>
Leadership: Proven ability to train, supervise, and motivate a kitchen team.</li><li>
Food Safety: In-depth understanding of food hygiene and sanitation standards (HACCP or equivalent).</li><li>
Organization: Excellent time management and ability to perform under pressure.</li><li>
Creativity: Passion for food presentation and menu innovation.</li><li>
Communication: Strong interpersonal and teamwork skills.</li><li>
Flexibility: Willingness to work evenings, weekends, and holidays as required.</li><li>
Physical Stamina: Ability to stand for long periods and handle a fast-paced kitchen environment.</li></ul><p></p><b><br>
Additional Information</b><p><b><br>
Why Join Radisson Hotel Group?</b></p><p><b>
Live the Magic of Hospitality - </b>Be part of a team that creates <b>exceptional experiences and memorable moments</b> every day. Let your <b>Yes I Can!</b> spirit shine as you bring hospitality to life.</p><p><b>
Build a Great Career - </b>No matter your background or experience, we invest in your <b>growth, learning, and career development</b>&mdash;helping you reach your full potential.</p><p><b>
Experience the Team Spirit - </b>Join a workplace that&rsquo;s <b>inclusive, fun, and meaningful</b>. We celebrate diversity, support one another and foster a sense of belonging through our <b>Employee Resource Groups and inclusion initiatives</b>.</p><p><b>
Lead with Your Ambition - </b>Your ideas, passion and drive matter! We empower you to <b>make a difference</b>&mdash;in hospitality, your community and beyond.</p><p><b>
Enjoy Global &amp; Local Perks - </b>No matter where you&rsquo;re located, you&rsquo;ll enjoy exclusive global benefits - like special hotel rates for you and your loved ones at our hotels worldwide. Plus, you&rsquo;ll have access to local perks and rewards tailored to your country, making your experience even more rewarding!</p><p><b>
Join us in shaping the future of hospitality!</b> If you&rsquo;re ready to <b>bring your talent, energy, and passion</b>, we&rsquo;d love to hear from you.</p><p><b>
Apply now and let&rsquo;s make every moment matter.</b></p><p>
We welcome applicants from all <b>backgrounds, abilities, and experiences</b>. If you need any adjustments during the application process, please let us know.</p></div>

Explore 569+ Senior sous chef in Doha this November. Find roles across top companies and apply now to boost your career.

569 senior sous chef jobs IN Doha

Sous Chef

Sous chef

Junior Sous Chef

Sous-chef

Jnr Sous Chef Pastry

Sous Chef

Sous Chef