restaurant manager

demi chef de partie

restaurant supervisor

secretary

waitress

sous chef

Hundred Coffee

What You&rsquo;ll DoAs Sous Chef, you&rsquo;ll work closely with the Head Chef to deliver a menu that complements our specialty coffee offerings and elevates the guest experience. You&rsquo;ll be instrumental in maintaining high culinary standards, mentoring junior staff, and ensuring smooth kitchen operations.Key Responsibilities<ul><li>Assist in daily kitchen operations and service execution</li><li>Collaborate on seasonal menu development with a focus on brunch, light fare, and global flavors</li><li>Ensure food quality, consistency, and presentation standards</li><li>Supervise and train kitchen staff, fostering a positive team culture</li><li>Manage inventory, ordering, and food cost control</li><li>Enforce hygiene, safety, and sanitation standards in compliance with Qatar regulations</li></ul>What We&rsquo;re Looking For<ul><li>Minimum 3 years of experience as a Sous Chef or Senior CDP in a high-volume caf&eacute; or restaurant</li><li>Strong knowledge of modern cooking techniques and international cuisine</li><li>Passion for coffee culture and food pairing</li><li>Leadership skills with a hands-on, team-first attitude</li><li>Culinary degree or equivalent experience</li><li>Familiarity with HACCP and local food safety standard</li></ul>Job Types: Full-time, PermanentExperience:<ul><li>Sous Chef: 5 years (Required)</li></ul>

SOUS CHEF

ABU ISSA HOLDING

Job Summary: 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.Key Responsibilities:<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>Requirements:<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>Job Type: Full-timePay: QAR6,500.00 per monthApplication Question(s):<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

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>
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> 
Qualifications 
<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> 
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

Sapphire Plaza Hotel

Steak Town Restaurant, Doha Qatar is looking for a talented Sous Chef with strong experience in steak preparation and grill operations!If you&rsquo;re passionate about quality, flavor, and leading a busy kitchen, we&rsquo;d be glad to meet you!SOUS CHEFSpecialization: Steak / GrillQualifications:- Must have proven and solid experience as a Sous Chef- Candidates must have hands-on expertise in steak cooking and grill techniques- Strong leadership and communication skills- Ability to handle a fast-paced kitchen environmentResponsibilities include:- Support daily kitchen operations and work closely with the Head Chef- Lead the steak station and ensure consistent doneness and quality- Maintain high standards of food safety, cleanliness, and kitchen organization- Assist with menu/food planning, preparation, and inventory- Guide and train kitchen staff as neededJob Type: Full-timePay: From QAR4,000.00 per month

STEAK SOUS CHEF

VOLUME CAFE

Job Description: Sous Chef (Arabic Cuisine Expert)Position Summary:The Sous Chef supports the Executive Chef in overseeing daily kitchen operations with a strong focus on authentic Arabic cuisine. This role leads kitchen staff, ensures consistency in food quality, and maintains high operational standards in preparation, cooking, hygiene, and presentation.Key Responsibilities:<ul><li>Assist the Executive Chef in supervising all kitchen activities, ensuring smooth and efficient operations.</li><li>Lead the preparation, cooking, and presentation of Arabic dishes, including grills, mezze, rice dishes, stews, breads, and traditional specialty items.</li><li>Develop and refine Arabic recipes to maintain authenticity, flavor, and consistency.</li><li>Ensure all dishes meet the company&rsquo;s quality, taste, and presentation standards.</li><li>Maintain strict adherence to food safety, hygiene, and sanitation standards (HACCP or equivalent).</li><li>Oversee daily mise en place for the Arabic section and coordinate workflow with other kitchen sections.</li><li>Train, mentor, and guide kitchen staff on Arabic cooking techniques and production methods.</li><li>Monitor portion control, minimize wastage, and support cost-control initiatives.</li><li>Assist in menu planning, seasonal menu updates, and introduction of new Arabic dishes.</li><li>Conduct regular inspections of kitchen workstations and equipment to ensure cleanliness and maintenance.</li><li>Maintain ingredient stock levels and ensure availability of key Arabic components such as spices, herbs, meats, and specialty items.</li><li>Support in receiving and checking fresh produce and supplies, ensuring quality and freshness.</li><li>Ensure smooth operations during peak service hours and maintain consistency in output.</li><li>Handle customer feedback related to food quality, particularly for Arabic dishes.</li><li>Step into the Executive Chef&rsquo;s role when required.</li></ul>Qualifications &amp; Requirements:<ul><li>Minimum 5&ndash;7 years of professional kitchen experience, with at least 3 years in a senior role.</li><li>Proven expertise in Arabic cuisine, including Levantine, Gulf, and Middle Eastern dishes.</li><li>Strong knowledge of Arabic spices, marinades, flavor profiles, and traditional cooking techniques.</li><li>Experience in high-volume restaurants, catering, or hospitality establishments.</li><li>Strong leadership, communication, and team management skills.</li><li>Ability to work under pressure in fast-paced environments.</li><li>Good understanding of kitchen operations, cost control, and inventory management.</li><li>Flexibility to work shifts, weekends, and special events.</li></ul>Job Types: Full-time, PermanentApplication Question(s):<ul><li>Are you available to join immediately</li><li>Current or expected salary</li></ul>

Sous Chef_Arabic Cuisine

Karami Companies Management

The Sous Chef will assist the Head Chef in managing the daily kitchen operations, ensuring smooth food production, adherence to quality standards, and compliance with food safety procedures. This role supports team leadership, operational planning, and coordination between production and dispatch to ensure timely, consistent, and high-quality food output across all outlets.Key Responsibilities:<ul><li>Kitchen Operations</li><li>Support the Head Chef in overseeing daily food production and kitchen workflow.</li><li>Supervise and guide cooks and kitchen assistants during preparation and production.</li><li>Ensure compliance with standard recipes, portion control, and production schedules.</li><li>Food Safety &amp; Hygiene</li><li>Maintain the highest hygiene and safety standards in all kitchen areas.</li><li>Conduct routine checks on food storage, handling, and cleanliness.</li><li>Ensure staff adherence to HACCP and other food safety protocols.</li><li>Cost Control &amp; Inventory Management</li><li>Monitor ingredient usage and help minimize food wastage.</li><li>Assist in inventory checks, stock rotation, and daily requisitions.</li><li>Report shortages or discrepancies to the Head Chef and ensure proper documentation.</li><li>Staff Management</li><li>Supervise and train kitchen team members in food preparation and kitchen discipline.</li><li>Ensure staff performance meets operational expectations.</li><li>Support scheduling, task delegation, and performance feedback.</li><li>Coordination &amp; Communication</li><li>Coordinate with the Head Chef, outlet chefs, and logistics for smooth order fulfillment.</li><li>Communicate production updates, challenges, and requirements promptly.</li><li>Work closely with other departments to maintain operational efficiency.</li><li>Quality &amp; Food Presentation</li><li>Ensure consistency in taste, quality, and presentation of all prepared items.</li><li>Conduct regular tasting and quality checks before dispatch.</li><li>Support the Head Chef in developing and implementing product improvements.</li><li>Administrative Skills</li><li>Maintain kitchen records, production logs, and temperature sheets.</li><li>Ensure compliance with company policies, operational standards, and reporting systems.</li><li>Assist in preparing reports on production output and kitchen performance.</li></ul>Requirements:<ul><li>Diploma/Degree in Culinary Arts or related field.</li><li>Minimum 4&ndash;6 years of kitchen experience, including 1&ndash;2 years in a supervisory or Sous Chef role, preferably in a central kitchen or large-scale production setup.</li><li>Strong technical cooking skills and knowledge of food production processes.</li><li>Excellent leadership, communication, and organizational abilities.</li><li>Knowledge of food safety and HACCP compliance is mandatory.</li></ul>Job Types: Full-time, PermanentApplication Question(s):<ul><li>Do you have experience in handling central kitchen operations?</li><li>Do you have valid QID ?</li><li>Do you have valid FHC ?</li><li>Can you join immediately? What is your notice period?</li></ul>

Sous Chef - Central Kitchen (Cafe)

Marriott International

<div>Additional Information 
Job Number25178278 
Job CategoryFood and Beverage &amp; Culinary 
LocationMarriott Marquis City Center Doha Hotel, Omar Al Mukhtar Street, Area 61, Al Dafna, Street #850, Doha, Qatar, Qatar 
ScheduleFull Time 
Located Remotely?N 
Position Type Management<div><div> 
JOB SUMMARY 
Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. 
CANDIDATE PROFILE 
Education and Experience
<ul><li>High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.</li></ul>
OR
<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> 
CORE WORK ACTIVITIES 
Ensuring Culinary Standards and Responsibilities are Met
<ul><li>Manages kitchen shift operations and ensures compliance with all Food &amp; Beverage policies, standards and procedures.</li></ul>
<ul><li>Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.</li></ul>
<ul><li>Assists Executive Chef with all kitchen operations and preparation.</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>Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.</li></ul>
<ul><li>Assists in determining how food should be presented and creates decorative food displays.</li></ul>
<ul><li>Maintains purchasing, receiving and food storage standards.</li></ul>
<ul><li>Ensures compliance with food handling and sanitation standards.</li></ul>
<ul><li>Performs all duties of kitchen managers and employees as necessary.</li></ul>
<ul><li>Recognizes superior quality products, presentations and flavor.</li></ul>
<ul><li>Ensures compliance with all applicable laws and regulations.</li></ul>
<ul><li>Follows proper handling and right temperature of all food products.</li></ul>
<ul><li>Operates and maintains all department equipment and reports malfunctions.</li></ul>
<ul><li>Checks the quality of raw and cooked food products to ensure that standards are met.</li></ul> 
Leading Kitchen Operations
<ul><li>Supervises and coordinates activities of cooks and workers engaged in food preparation.</li></ul>
<ul><li>Leads shifts while personally preparing food items and executing requests based on required specifications.</li></ul>
<ul><li>Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.</li></ul>
<ul><li>Encourages and builds mutual trust, respect, and cooperation among team members.</li></ul>
<ul><li>Serves as a role model to demonstrate appropriate behaviors.</li></ul>
<ul><li>Maintains the productivity level of employees.</li></ul>
<ul><li>Ensures employees understand expectations and parameters.</li></ul>
<ul><li>Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.</li></ul>
<ul><li>Ensures property policies are administered fairly and consistently.</li></ul>
<ul><li>Communicates performance expectations in accordance with job descriptions for each position.</li></ul>
<ul><li>Recognizes success performance and produces desired results.</li></ul> 
Ensuring Exceptional Customer Service
<ul><li>Provides services that are above and beyond for customer satisfaction and retention.</li></ul>
<ul><li>Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.</li></ul>
<ul><li>Sets a positive example for guest relations.</li></ul>
<ul><li>Empowers employees to provide excellent customer service.</li></ul>
<ul><li>Interacts with guests to obtain feedback on product quality and service levels.</li></ul>
<ul><li>Handles guest problems and complaints.</li></ul> 
Maintaining Culinary Goals
<ul><li>Achieves and exceeds goals including performance goals, budget goals, team goals, etc.</li></ul>
<ul><li>Develops specific goals and plans to prioritize, organize, and accomplish your work.</li></ul>
<ul><li>Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance.</li></ul>
<ul><li>Trains employees in safety procedures.</li></ul> 
Managing and Conducting Human Resource Activities
<ul><li>Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.</li></ul>
<ul><li>Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.</li></ul>
<ul><li>Participates in the employee performance appraisal process, providing feedback as needed.</li></ul>
<ul><li>Brings issues to the attention of the department manager and Human Resources as necessary.</li></ul> 
Additional Responsibilities
<ul><li>Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.</li></ul>
<ul><li>Analyzes information and evaluating results to choose the best solution and solve problems.</li></ul>
<ul><li>Attends and participates in all pertinent meetings.</li></ul></div><div> 
</div>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.
Marriott Hotels strive to elevate the art of hospitality, innovating at every opportunity while keeping the comfort of the oh-so-familiar all around the globe. As a host with Marriott Hotels, you will help keep the promise of &ldquo;Wonderful Hospitality. Always.&rdquo; by delivering thoughtful, heartfelt, forward-thinking service that upholds and builds upon this living legacy. With the name that&rsquo;s synonymous with hospitality the world over, we are proud to welcome you to explore a career with Marriott Hotels. In joining Marriott Hotels, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you. 
<div>
</div><div>JW Marriott is part of Marriott International's luxury portfolio and consists of more than 100 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes our associates come first. Because if you&rsquo;re happy, our guests will be happy. JW Marriott associates are confident, innovative, genuine, intuitive, and carry on the legacy of the brand&rsquo;s namesake and company founder, J.Willard Marriott. Our hotels offer a work experience unlike any other, where you&rsquo;ll be part of a community and enjoy true camaraderie with a diverse group of co-workers. JW creates opportunities for training, development, recognition and most importantly, a place where you can pursue your passions in a luxury environment with a focus on holistic well-being. Treating guests exceptionally starts with the way we take care of our associates. That&rsquo;s The JW Treatment&trade;. In joining JW Marriott, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.</div></div></div>

Sous Chef (Mexican)

Explore 101+ Sous chef in Doha this November. Find roles across top companies and apply now to boost your career.