demi chef de partie

restaurant manager

chef de partie

commis 1

restaurant supervisor

sous chef

First Capital

Sous ChefJob Summary:Supports the Head Chef in overseeing daily kitchen operations.Key Responsibilities:<ul><li>Supervise and coordinate kitchen staff.</li></ul><ul><li>Assist in menu planning and food preparation.</li></ul><ul><li>Ensure consistency in food quality and presentation.</li></ul><ul><li>Enforce hygiene and safety practices.</li></ul><ul><li>Take charge in the Head Chef&rsquo;s absence.</li></ul>Qualifications:<ul><li>Previous experience as Sous Chef or Senior CDP.</li></ul><ul><li>Strong cooking and leadership skills.</li></ul>Job Type: Full-time

Sous Chef

MEAT AND SPICE FOR TRADING

We are looking for an experienced and highly skilled Sous Chef to join our growing restaurant in Qatar. This role is ideal for an internationally experienced culinary professional with a passion for excellence, leadership, and creativity in the kitchen. You will work closely with the Corporate Chef to oversee daily operations, maintain exceptional standards, and deliver a world-class dining experience.Key Responsibilities:Assist the Corporate Chef in managing all kitchen operations to ensure consistency, quality, and efficiency.Supervise and mentor junior kitchen staff, providing training and guidance to maintain high culinary standards.Oversee menu planning, recipe development, and seasonal menu updates.Monitor food preparation, presentation, and portion control in line with fine dining standards.Maintain strict adherence to hygiene, sanitation, and safety regulations in all kitchen areas.Manage inventory, ordering, and stock rotation to minimize waste and control costs.Collaborate with management and service teams to ensure seamless guest experiences.Take charge of the kitchen in the absence of the Corporate Chef.RequirementsProven experience as a Sous Chef, or equivalent leadership role in a QSR or Michelin-level environment.International culinary background with exposure to diverse cuisines and high-end gastronomy.Formal culinary qualifications or equivalent professional training.Strong leadership, organizational, and communication skills.Exceptional creativity with a keen eye for detail and presentation.Ability to perform under pressure in a fast-paced, multicultural environment.Fluent in English; additional languages are a plus.Flexibility to work varying shifts, weekends, and public holidays.Job Type: Full-timePay: QAR1.00 - QAR2.00 per monthExperience:<ul><li>SOUS CHEF: 5 years (Required)</li></ul>

SOUS CHEF

Leisure

The Sous Chef supports the Executive Chef in all kitchen operations to ensure high standards of food quality, consistency, safety, hygiene, and service. Acts as second-in-command and leads the kitchen during the Executive Chef&rsquo;s absence.Kitchen Operations: Assist in planning, preparing, and executing daily menus, specials, and seasonal offerings.<ul><li>Oversee food preparation and presentation to ensure consistency, portion control, and quality.</li><li>Manage all kitchen stations, ensuring timely service, and smooth workflow.</li></ul>Staff Management &amp; Training: Supervise, train, mentor, and evaluate kitchen staff &mdash; cooks, chef de partie, prep staff.<ul><li>Schedule shifts; ensure adequate staffing for peak-periods.</li><li>Lead by example; maintain morale, discipline, and teamwork.</li></ul>Food Safety &amp; Hygiene: Ensure compliance with HACCP, local food safety laws, and internal hygiene standards.<ul><li>Oversee cleaning schedules, storage, labeling, and proper temperature control.</li><li>Ensure staff follow personal hygiene and safe food handling.</li></ul>Quality Control &amp; Presentation: Maintain consistency in taste, portion sizes, and presentation.<ul><li>Monitor plating and quality checks before service.</li><li>Introduce new recipes or refine existing ones in line with culinary trends and guest feedback.</li></ul>Inventory, Cost Control &amp; Budgeting: Assist in purchasing, supplier negotiations, and stock management.<ul><li>Monitor food cost, waste, and inventory shrinkage.</li><li>Help prepare and enforce kitchen budget, cost controls, and financial targets.</li></ul>Operational Support: Fill in for the Executive Chef during their absence.<ul><li>Assist in event catering, banquets, and special functions.</li><li>Collaborate with front-of-house, management, procurement, and other departments as required.</li></ul>Job Type: Full-timeApplication Question(s):<ul><li>Can you confirm your earliest possible joining date, as the role needs to be filled urgently.</li><li>What is your current salary and what is your expectation Salary.</li><li>This position requires a sponsorship transfer. Can you transfer your sponsorship.?</li></ul>Experience:<ul><li>Sous Chef: 3 years (Required)</li></ul>

Aspire Global Human Resources

Aspire Global Human Resource is Hiring for a high-end standalone restaurant in Kuwait. This opportunity is part of a dynamic pre-opening team, with the chance to shape the culinary identity of a premium concept in Kuwait&rsquo;s evolving dining scene.Position: Executive Sous ChefBasic Salary: 1,400 KWDBenefits: Competitive package includedRole: Full-time | On-site | Pre-opening teamIdeal Candidate: Strong leadership, fine-dining experience, and a passion for premium culinary executionInterested? Send your CV to: connect@aspireglobal-hr.comKnow someone perfect for this role? Share this post!WeAreHiringAspireGlobalHRJob Type: Full-timePay: QAR15,000.00 - QAR17,000.00 per month

Executive Sous Chef for Kuwait

Al Rabia Investment

Manage day-to-day Kitchen operations and Culinary team&#61623; Execution of Daily Food Service, Quality, Technique, Portion, Presentation and Food Cost Control&#61623; Support management with Catering Proposals, Menu Pricing and Menu Innovation&#61623; Track food costs while Managing Vendors to provide Standard Cost-efficient Products&#61623; Estimate Food Consumption and Requisition of Food Purchase&#61623; Standardize Production Recipes to ensure consistent quality&#61623; Responsible for continued growth of overall catering: Cost, Quality, Presentation and Innovation&#61623; Execute all off-site Catering that requires on-site support&#61623; Assist in data gathering for new product specifications.&#61623; Confirm product formulations and other information for constructing product profiles.&#61623; Create new recipes and refine taste profiles through experimentation.&#61623; Develop ideas from food preparation processes for marketing purposes.&#61623; Develop product improvements based on sensory testing and consumer data.&#61623; Establish product specifications and documentations.&#61623; Make recommendations in the design of new manufacturing processes or to change currentequipment or processes.&#61623; Modify new product recipes and ingredient selection while taking note of nutrition, shelf life andregulations.&#61623; Plan, manage and run panel sessions and sensory tests on food products.&#61623; Refine recipe formulation for mass production purposes.&#61623; Review ingredients to meet customer needs and requirements.&#61623; Review methods to improve quality of new food products and compliance with food regulations.during mass production.&#61623; Suggest alternative ingredients and food preparation processes to meet mass production andcompliance needs.&#61623; Suggest changes to new food production processes.&#61623; Support sales team by preparing samples for local and overseas customers.&#61623; Troubleshoot production processes to resolve production, quality and regulatory compliance issues.Operate and manage the pastry section of a kitchen, working together with the other chefs&#61623; Prepare a variety of baked goods&#61623; Decorate and present pastries and baked goods in a tasteful and beautiful way&#61623; Monitor and order ingredients, supplies and equipment&#61623; Meet with customers to discuss custom-made desserts or baked goods for special occasions&#61623; Ensure the bakery section of the kitchen adheres to health and safety regulations&#61623; Develop new menu options based on seasonal changes and customer demand.&#61623; Assist with the preparation and planning of meal designs.&#61623; Ensure that kitchen activities operate in a timely manner.&#61623; Resolve customer problems and concerns personally.&#61623; Monitor and record inventory, and if necessary, order new supplies.&#61623; Provide support to junior kitchen employees with various tasks including line cooking, foodpreparation, and dish plating.&#61623; Recruit and train new kitchen employees to meet restaurant and kitchen standards.&#61623; Create schedules for kitchen employees and evaluate their performance.&#61623; Adhere to and implement sanitation regulations and safety regulations.Job Types: Full-time, ContractAbility to commute/relocate:<ul><li>Doha: Reliably commute or planning to relocate before starting work (Required)</li></ul>

Pastry Sous Chef

Marriott International

<div>Additional Information 
Job Number25162187 
Job CategoryFood and Beverage &amp; Culinary 
LocationThe St. Regis Doha, Doha West Bay, Doha, Qatar, Qatar, 14435 
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.
Combining timeless glamour with a vanguard spirit, St. Regis Hotels &amp; Resorts is committed to delivering exquisite experiences at more than 50 luxury hotels and resorts in the best addresses around the world. Beginning with the debut of The St. Regis hotel in New York by John Jacob Astor IV at the dawn of the twentieth century, the brand has remained committed to an uncompromising level of bespoke and anticipatory service for all of its guests, delivered flawlessly by a team of gracious hosts that combine classic sophistication and modern sensibility, as well as our signature Butler Service. We invite you to explore careers at St. Regis. In joining St. Regis, 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>

Pastry Sous Chef / Cake Artist

ABAJOUR RESTAURANT

&sect; Ensure the quality of food served in all food outlets, including the employee restaurant, is of the highest standard possible appropriate to that area.&sect; Assist in training within your department and to attend training sessions when requested in line with hotel requirements&sect; Hygiene control &ndash; Cleaning Schedule. Ensure that all records for the Criterion board are maintained.&sect; SOPs for all dishes are implemented with the aid of a Chef de Partie.&sect; Training of Commis &ndash; setting up a detailed training program with the Chef de Partie, Junior Sous and Sous Chef&sect; Attend all relevant meetings&sect; Be responsible for stocks and control of wastage, in according to company standards.&sect; Assist in maintaining and improving upon budgeted food cost&sect; Always provide a courteous and professional service and ensure that any guest complaints are promptly rectified and communicated to the head chef.&sect; Assist the head chef in the fulfilment of his or her duties in order to ensure the smooth running of the kitchen.&sect; Always maintain a high standard of personal appearance and hygiene.&sect; Maintain good working relationships with your own colleagues and all other departments.&sect; Be aware of the action to be taken in the event of fire.&sect; Carry out cleaning within your own department ensuring that hygiene and safety standards are maintained.&sect; Have a complete understanding of the hotel&rsquo;s employee handbook and comply with the regulations contained within.&sect; Create and maintain an effective working relationship with colleagues and Managers.&sect; Be responsible for the ordering of all fresh produce and dry goods for kitchen use.&sect; Comply with all company procedures regarding:&sect; Fire&sect; Health &amp; Safety&sect; Food Hygiene&sect; SecurityJob Type: Full-timePay: QAR2,400.00 - QAR2,600.00 per month

Demi Chef de Partie

Explore 106+ Sous chef in Doha this October. Find roles across top companies and apply now to boost your career.

106 sous chef jobs IN Doha

Sous Chef

SOUS CHEF

Sous Chef

Executive Sous Chef for Kuwait

Pastry Sous Chef

Pastry Sous Chef / Cake Artist

Demi Chef de Partie