chef de partie

commis

bartender

demi chef de partie

restaurant manager

senior sous chef

Andaz

<div>
 
 Organization- Andaz Doha
 
 
 
 
 Summary
 
 
 
 Hyatt is a global hospitality brand with one driving purpose: to care for people so they can be their best. Through listening, noticing others and extending meaningful gestures, we consistently deliver distinct experiences that demonstrate how a little understanding goes a long way.
 
 
 Andaz means "personal style" in Hindi. Andaz Doha means, five-star creative luxury in the heart of Doha, expressed through local experiences, art &amp; design and picture-perfect drinking and dining, in a playful environment. Andaz Doha is about creating a vibrant luxury lifestyle hotel experience woven into the fabric of the local culture, fueling our guests&rsquo; creativity and inspiring them to express their own unique style and passions.
 
 
 
 Duties and responsibilities related to the Sous Chef &ndash; Asian Cuisine role
 
 
 
 <ul>
 <li>
 Assist in managing the kitchen, leading team, and preparing technical dishes with large influences involving fermentation knowledge
 </li>
 <li>
 Ensure a seamless gust experience while working with the front-of-house team, maintain hygiene and safety standards in the kitchen and collaborate on menu development and contribute creative and innovative ideas
 </li>
 <li>
 Ensure efficient and high-quality food production that meets the needs of the restaurant
 </li>
 <li>
 Maintain par stock levels, monitor ingredient usage, and minimize food wastage
 </li>
 <li>
 Foster collaboration within the culinary department, leveraging collective knowledge to enhance operations. Mentor and coach colleagues to maximize engagement and ensure smooth functioning.
 </li>
 <li>
 Enforce strict adherence to hygiene and sanitation guidelines, overseeing proper handling, maintenance, and use of equipment and utensils
 </li>
 <li>
 Utilize multi-skilling, multi-tasking, and flexible scheduling techniques to maximize colleague productivity. This approach aims to meet the financial objectives of the department while exceeding guest expectations.
 
 
 </li>
 </ul>
 
 Qualifications
 
 
 
 <ul>
 <li>
 Minimum 2 years work experience as Sous Chef or 4 years as Chef de Partie in a hotel or large restaurant with good standards
 </li>
 <li>
 Experience in Asian cuisine or work in Asian Countries with a strong background in fine dining and International cuisine
 </li>
 <li>
 Balance of creativity, precision and leadership with an emphasize on guest interaction
 </li>
 <li>
 Excellent knowledge of modern dishes and cooking techniques
 </li>
 <li>
 Strong organizational and multitasking skills
 </li>
 <li>
 Ability to lead and mentor a young team
 </li>
 <li>
 Preferably with experience in luxury international brands
 </li>
 <li>
 Qualification in Kitchen Production or Management will be an advantage
 </li>
 <li>
 Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential
 </li>
 <li>
 Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.
 </li>
 </ul>
</div>

Sous Chef - Asian Cuisine

Radisson Hotel Group

<div>Company Description 
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. 
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. 
Job Description<ul><li> 
Maintain a favorable reputation of Radisson Blu Hotel at all times and strictly adhere to Rezidor&rsquo;s Responsible Business ethics.</li><li>
Report for duty punctually, wearing the correct uniform and name badge, while maintaining the highest standards of personal hygiene, appearance, conduct, and attention to detail.</li><li>
Supervise and control kitchen cleanliness, hygiene standards, food processing, and storage to ensure compliance and prevent spoilage or expiry.</li><li>
Oversee breakfast, lunch, and dinner operations, ensuring correct sequences of service, portion control, presentation, and consistent food quality.</li><li>
Ensure strict compliance with ordering procedures, with all food issued only against captain orders to minimize wastage and control food cost.</li><li>
Monitor mise-en-place rotation, food storage areas, and inventory levels, and conduct monthly stock-taking in coordination with the Cost Control department.</li><li>
Provide guidance, coaching, and supervision to kitchen staff to enhance overall performance, efficiency, teamwork, and quality standards.</li><li>
Participate actively in menu planning and development, ensuring creativity, cost efficiency, proper ingredient selection, and operational feasibility.</li><li>
Work closely with Chefs, Chefs de Partie, restaurant managers, and suppliers to ensure effective communication, timely service, and high-quality standards.</li><li>
Demonstrate a proactive &ldquo;Yes I Can!&rdquo; attitude by supporting other sections when required, attending training programs, continuously improving job knowledge, and being prepared to assume Sous Chef responsibilities when needed.</li></ul> 
Qualifications<ul><li> 
Diploma or Degree in Culinary Arts, or equivalent professional kitchen experience.</li><li>
Minimum 4 years of experience as a Sous Chef in a 5-star hotel environment.</li><li>
Proven experience working in Indian, Far East, and European cuisines.</li><li>
Strong knowledge of cooking techniques, ingredients, and professional kitchen equipment.</li><li>
Demonstrated leadership qualities with the ability to train, supervise, motivate, and develop kitchen staff.</li><li>
Solid understanding of food hygiene and sanitation standards (HACCP or equivalent).</li><li>
Excellent time-management and organizational skills, with the ability to perform efficiently under pressure.</li><li>
Passion for innovative menu development and high-level food presentation.</li><li>
Strong attention to detail, ensuring consistency, quality, and compliance with standards.</li><li>
Good command of written and spoken English, with strong interpersonal skills and the ability to work collaboratively in a fast-paced kitchen environment.</li></ul> 
Additional Information 
Why Join Radisson Hotel Group?
Live the Magic of Hospitality - Be part of a team that creates exceptional experiences and memorable moments every day. Let your Yes I Can! spirit shine as you bring hospitality to life.
Build a Great Career - No matter your background or experience, we invest in your growth, learning, and career development&mdash;helping you reach your full potential.
Experience the Team Spirit - Join a workplace that&rsquo;s inclusive, fun, and meaningful. We celebrate diversity, support one another and foster a sense of belonging through our Employee Resource Groups and inclusion initiatives.
Lead with Your Ambition - Your ideas, passion and drive matter! We empower you to make a difference&mdash;in hospitality, your community and beyond.
Enjoy Global &amp; Local Perks - 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!
Join us in shaping the future of hospitality! If you&rsquo;re ready to bring your talent, energy, and passion, we&rsquo;d love to hear from you.
Apply now and let&rsquo;s make every moment matter.
We welcome applicants from all backgrounds, abilities, and experiences. If you need any adjustments during the application process, please let us know.</div>

Sous Chef

Hilton

<div>Executive Sous Chef
An Executive Sous Chef is responsible for contributing to menu creation and managing and training the kitchen brigade to deliver an excellent Guest and Member experience while managing food cost controls. 
What will I be doing? 
 
As Executive Sous Chef, you are responsible for contributing to menu creation and managing and training the kitchen brigade to deliver an excellent Guest and Member experience. An Executive Sous Chef will also be required to manage food cost controls. Specifically, you will be responsible for performing the following tasks to the highest standards:<ul><li>
Contribute to menu creation</li><li>
Manage and train the kitchen brigade effectively to ensure a well-organised and motivated team</li><li>
Ensure consistency in quality of dishes at all times</li><li>
Assist the Head Chef and managing customer relations when necessary, in the absence of the Chef</li><li>
Ensure resources meet business needs through the effective management of working rotas</li><li>
Support brand standards through the training and assessment of your team</li><li>
Manage food cost controls to contribute to Food and Beverage revenue</li><li>
Knowledge of activities in other departments and implications</li><li>
Ensure compliance with food hygiene and Health and Safety standards</li></ul>
What are we looking for? 
 
An Executive Sous Chef serving Hilton brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:<ul><li>
Strong Junior Sous Chef or previous Sous Chef Experience. Working in the same role is preferred</li><li>
Approaches food in a creative way</li><li>
Strong supervisory skills</li><li>
Positive attitude</li><li>
Good communication skills</li><li>
Committed to delivering a high level of customer service</li><li>
Excellent grooming standards</li><li>
Excellent planning and organising skills</li></ul>
It would be advantageous in this position for you to demonstrate the following capabilities and distinctions:<ul><li>
Relevant qualifications for role</li><li>
Ability to work a variety of shifts including weekends, days, afternoons and evenings</li></ul> 
What will it be like to work for Hilton?
The future of hospitality is bright at Hilton: a leading global hospitality company with a diverse portfolio of world-class brands. Dedicated to filling the earth with the light and warmth of hospitality, we have welcomed more than 3 billion guests in our more than 100-year history. Hilton is proud to have an award-winning workplace culture, and we are consistently named among one of the World&rsquo;s Best Workplaces.
We support the mental and physical wellbeing of all Team Members, so they can Thrive, thanks to innovative programs and benefits such as workplace flexibility, career growth and development, and our Go Hilton Team Member Travel discount program. Hilton prioritizes understanding and integrating our Team Members&rsquo; unique perspectives and voices&mdash;along with those of our Guests, Owners, Suppliers, and Partners&mdash;to cultivate a diverse and inclusive environment for all. Check out the Hilton Careers blog and Instagram to learn more about what it&rsquo;s like to be on Team Hilton!
We are an equal opportunity employer and value diversity at our company. We will ensure that qualified individuals with protected disabilities are provided reasonable accommodation to participate in the job application or interview process, to perform essential job functions of his or her role, and to receive other benefits and privileges of employment. Please contact us to request accommodation.</div>

Executive Sous Chef

F&B FOR RESTAURANT MANAGEMENT

Commis ChefLocation: Qatar Availability: Immediate Joiner (Local Hire Only)Job Summary:We are looking for a dedicated and passionate Commis Chef to join our kitchen team. The ideal candidate will assist in food preparation, maintain kitchen hygiene standards, and support senior chefs in daily operations.Key Responsibilities:<ul><li>Assist in the preparation and cooking of food items as per company standards</li><li>Ensure proper storage and labeling of food products</li><li>Maintain cleanliness and hygiene in the kitchen area</li><li>Follow recipes and portion control guidelines</li><li>Support Chef de Partie and Sous Chef in daily kitchen tasks</li><li>Comply with food safety and sanitation regulations</li></ul>Requirements:<ul><li>Previous experience in a similar role</li><li>Basic knowledge of food safety and kitchen operations</li><li>Ability to work under pressure in a fast-paced environment</li><li>Team player with good communication skills</li><li>Locally available in Qatar</li><li>Ready to join immediately</li></ul>Please share your CV to: Raze@fbhospitality.coJob Type: Full-timePay: QAR100.00 per week

COMMIS CHEF

Rixos

<div>Company Description 
Rixos Premium Qetaifan Island North
Rixos Premium Qetaifan Island North offers guests a luxurious breakaway to an island packed with entertainment and adventure. With five acres of fun-filled attractions, including a sensational waterpark, private beach, retail area, a beach club, and numerous fine dining and casual restaurants, Rixos Premium Qetaifan Island North is the ultimate multi-inclusive vacation destination. 
Job Description 
Chef de Partie - Bakery
This role involves contributing to the overall success of the culinary team by overseeing bakery operations with precision, collaborating with colleagues, and maintaining a positive, efficient, and quality-driven working environment.<ul><li>
Take responsibility for the assigned bakery section and any additional tasks delegated by the Sous Chef or Junior Sous Chef.</li><li>
Prepare, bake, portion, and finish breads, pastries, viennoiseries, and baked goods according to prescribed recipes, standards, and presentation guidelines.</li><li>
Monitor baking temperatures, proofing processes, and finishing techniques to ensure consistent product quality.</li><li>
Receive and inspect bakery ingredients and supplies to ensure they meet established quality, freshness, and quantity standards.</li><li>
Ensure all bakery preparation is carried out according to specifications, recipes, and production timelines.</li><li>
Maintain high guest satisfaction by ensuring consistent bakery product quality and presentation standards.</li><li>
Use ingredients efficiently to minimize wastage while maintaining quality standards.</li><li>
Perform all tasks listed in the bakery production schedule along with any additional duties assigned by the Sous Chef or Junior Sous Chef.</li><li>
Enforce strict hygiene, food safety, and sanitation standards while maintaining a clean and organized bakery workspace.</li></ul> 

Qualifications 
<ul><li>
Culinary or Bakery/Pastry diploma from a recognized institution (preferred).</li><li>
3&ndash;5 years of experience in a professional bakery or pastry kitchen, including similar experience.</li><li>
Ability to manage a bakery section independently in a fast-paced environment.</li><li>
Good leadership, teamwork, and communication skills.</li><li>
Knowledge of food safety, hygiene standards, and kitchen sanitation practices.</li><li>
Attention to detail, creativity, and consistency in product quality and presentation.</li><li>
Ability to work flexible shifts, including early mornings, weekends, and holidays.</li></ul> 

Additional Information</div>

Chef de Partie - Bakery

Grand Tourist Hotel Muscat

Job Description &ndash; Demi Chef de PartiePosition Title: Demi Chef de Partie Department: Kitchen / Food &amp; Beverage Reports To: Sous Chef Location: Plaza Inn DohaJob PurposeTo assist the Chef de Partie in the daily preparation and production of high-quality food, ensuring that all dishes meet the hotel&rsquo;s standards of quality, presentation, hygiene, and efficiency.Key ResponsibilitiesFood Preparation &amp; Production<ul><li>Assist in the preparation and cooking of menu items according to standard recipes and specifications.</li><li>Ensure consistent quality, taste, and presentation of all dishes.</li><li>Support the Chef de Partie in managing a specific kitchen section (e.g., hot kitchen, cold kitchen, pastry, grill, etc.).</li></ul>Kitchen Operations<ul><li>Maintain cleanliness and organization of the workstation and kitchen area.</li><li>Follow HACCP and food safety standards at all times.</li><li>Ensure proper storage and labeling of food items.</li><li>Minimize food wastage and support cost control initiatives.</li></ul>Teamwork &amp; Supervision<ul><li>Assist in guiding and supporting Commis Chefs and kitchen staff.</li><li>Work collaboratively with team members to ensure smooth kitchen operations.</li><li>Communicate effectively with senior chefs regarding daily requirements and challenges.</li></ul>Health, Safety &amp; Hygiene<ul><li>Adhere to all health, safety, and hygiene regulations.</li><li>Ensure compliance with hotel policies and local food safety laws.</li></ul>Other Duties<ul><li>Participate in training and skill development programs.</li><li>Carry out any other duties assigned by the Chef de Partie or senior kitchen management.</li></ul>Qualifications &amp; Experience<ul><li>Diploma or certification in Culinary Arts or Hospitality Management (preferred).</li><li>Minimum 2&ndash;4 years of experience in a similar role in a hotel or restaurant.</li><li>Knowledge of international cuisine and cooking techniques.</li></ul>Skills &amp; Competencies<ul><li>Strong culinary skills and technical knowledge.</li><li>Ability to work under pressure in a fast-paced environment.</li><li>Good teamwork and communication skills.</li><li>Attention to detail and commitment to quality.</li><li>Time management and organizational skills.</li></ul>Key Performance Indicators (KPIs)<ul><li>Food quality and consistency</li><li>Hygiene and safety compliance</li><li>Teamwork and productivity</li><li>Reduction in food wastage</li></ul>Job Type: Full-timeApplication Question(s):<ul><li>Do you have a Valid Qatar Id?</li><li>Can you get NOC for Sponsorship Transfer?</li><li>If Selected How soon you can join us?</li><li>Are you a Male of Female?</li></ul>

Demi Chef de Partie

Doha Cool and Fog W.L.L.

Job Responsibilities as Commis Chef<ul><li>Food Preparation: Assist with preparing ingredients, chopping vegetables, measuring portions, and following basic recipes under the direction of senior chefs.</li><li>Cooking: Prepare simple dishes or components of more complex dishes according to the head chef or sous chef&rsquo;s instructions.</li><li>Maintaining Cleanliness: Ensure that the kitchen area is kept clean, sanitized, and organized. This includes washing utensils, pots, and pans and ensuring all work surfaces are spotless.</li><li>Adhering to Health and Safety Standards: Follow food safety and hygiene regulations at all times, including proper storage of food and handling of kitchen equipment.</li><li>Assisting in Stock Management: Help with receiving deliveries and storing ingredients. Ensure stock levels are maintained, and report any shortages to senior staff.</li><li>Supporting Senior Chefs: Provide support to chefs in different sections of the kitchen, such as the grill, sauce, or pastry stations, depending on the size of the kitchen.</li><li>Learning and Development: Continuously learn from senior chefs, participate in training sessions, and develop cooking skills and kitchen knowledge.</li><li>Plating and Presentation: Help with plating dishes and ensure they are presented according to the restaurant&rsquo;s standards.</li><li>Handling Equipment: Use kitchen equipment such as knives, ovens, and mixers safely and efficiently.</li><li>Time Management: Ensure that all food is prepared and served within the required time frame, especially during busy hours.</li><li>Communication: Maintain clear communication with the team to ensure smooth kitchen operations and that all orders are prepared on time.</li><li>Supporting Kitchen Operations: Assist in the smooth running of the kitchen by helping in any area where there&rsquo;s a need, whether it&rsquo;s prep, cooking, or cleaning.</li></ul>Job Type: Full-timePay: QAR1,300.00 - QAR1,500.00 per month

Commis

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