business development/partnerships associate

sous chef

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

Nadi Talent Group

Key Responsibilities<ul><li>Assist the Head Chef in daily kitchen operations and ensure smooth service during peak hours.</li><li>Take charge of the kitchen in the absence of the Head Chef and ensure standards are maintained.</li><li>Support menu development, recipe testing, costing, and seasonal updates.</li><li>Monitor food preparation to ensure portion control and minimize waste.</li><li>Conduct regular quality checks on ingredients, prep, and finished dishes.</li><li>Enforce HACCP procedures and ensure compliance with health and safety regulations.</li><li>Coordinate with FOH team to ensure efficient service flow and guest satisfaction.</li><li>Handle supplier communication and verify deliveries for quality and accuracy.</li><li>Support recruitment, onboarding, and performance evaluations of kitchen staff.</li><li>Manage staff productivity, discipline, and conflict resolution within the kitchen.</li><li>Ensure proper storage, labeling, and FIFO practices are followed at all times.</li><li>Assist with budget tracking, food cost analysis, and implementing cost-saving initiatives.</li><li>Maintain emergency readiness, including safety drills and incident reporting.</li><li>Drive continuous improvement, team motivation, and a positive kitchen culture.</li></ul>Experience Required Minimum: 7 Years in the same field<ul><li>Italian and Continental cuisine experience required</li></ul>Job Type: Full-timeJob Type: Full-timePay: QAR10,000.00 - QAR12,000.00 per month

Italian 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

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 
Demi Chef de Partie - Butchery
Primarily responsible for preparing high-quality meat and poultry cuts while maintaining strict hygiene, food safety, and kitchen sanitation standards as per health and safety regulations.<ul><li>
Assist in the preparation of meats, poultry, and seafood including trimming, portioning, marinating, and mise en place according to standards set by the Chef de Partie or Sous Chef.</li><li>
Execute butchery tasks with precision, ensuring proper cuts, quality control, and minimal wastage.</li><li>
Support the management of the butchery section, ensuring smooth daily operations and readiness for kitchen service.</li><li>
Coordinate with other kitchen sections to ensure timely supply of prepared meats and ingredients.</li><li>
Maintain effective communication and teamwork within the kitchen to support operational efficiency.</li><li>
Adhere strictly to hygiene, food safety, storage, labeling, and sanitation standards in all butchery practices.</li></ul> 

Qualifications 
<ul><li>
Minimum of High school education or a degree in Culinary</li><li>
Minimum 2 years of relevant experience in a similar capacity</li><li>
Previous experience in French cuisine</li><li>
Oral proficiency in English language</li><li>
Good reading, writing and oral proficiency in English language</li><li>
Ability to speak other languages and basic understanding of local languages will be an advantage</li></ul></div>

Demi Chef de Partie - Butchery

Wyndham Grand Doha West bay Beach

<div>Summary
A Senior Chef de Partie is a supervisory role in the pastry section of a professional kitchen. This position involves hands-on production while leading junior staff, ensuring consistency, and supporting higher management.
Key Responsibilities and Duties<ul><li>Oversee and supervise daily operations in the pastry section, including production of desserts, pastries, breads, chocolates, confections, petit fours, and other baked goods.</li><li>Prepare and execute a wide variety of pastry and dessert items according to established recipes, techniques, presentation standards, and quality guidelines set by the Executive Pastry Chef or hotel/restaurant.</li><li>Ensure consistent high quality, taste, texture, portion control, presentation, and temperature of all items leaving the pastry station.</li><li>Assist in menu development by collaborating with the Executive Pastry Chef or culinary team to create innovative, seasonal, or specialty desserts that align with trends, dietary needs, and establishment branding.</li><li>Manage ingredient inventory: monitor stock levels, source high-quality ingredients, minimize waste, control costs, and ensure freshness and availability.</li><li>Train, mentor, and supervise junior pastry staff (e.g., Commis Chefs or Demi Chefs), providing guidance on techniques, recipes, safety protocols, and professional development while offering constructive feedback.</li><li>Maintain strict hygiene, sanitation, and food safety standards in the pastry kitchen, including proper storage, labelling, and cleaning procedures.</li><li>Assist the Sous Chef or Pastry Chef in their absence, such as leading line-ups, shift management, or overseeing broader kitchen duties.</li><li>Conduct quality checks on finished products and plated desserts before service.</li><li>Support special events, banquets, or custom orders by producing high-volume or bespoke pastry items.</li></ul>
Operate and maintain pastry equipment (e.g., ovens, mixers, chocolate tempering machines) safely and efficiently
<div><h2 class="jobSectionHeader">Experience Needed</h2><ul><li>Several years of experience in pastry (typically 3&ndash;7+ years in professional kitchens), with prior Chef de Partie or equivalent experience in pastry/bakery sections.</li><li>Formal culinary training or pastry certification (e.g., from a recognized culinary school or apprenticeship) is often preferred.</li><li>Strong technical knowledge of pastry arts, including dough handling, fermentation, baking techniques, chocolate work, sugar work, decoration, and plating.</li><li>Proven leadership and supervisory skills, with experience mentoring junior team members.</li><li>Excellent understanding of food safety, HACCP principles, and kitchen hygiene regulations.</li><li>Ability to work under pressure in high-volume environments, with strong time management and organizational skills.</li><li>Creativity and attention to detail for artistic presentation and innovation.</li><li>Excellent communicator and team collaborator</li><li>Physical stamina for long shifts, standing, lifting, and working in hot/cold conditions.</li><li>Any other reasonable duties as directed by the Pastry Chef.</li></ul>
Alongside these key competencies, the incumbent of the role will be required to demonstrate the fundamentals of the company&rsquo;s Count on Me! service culture to be responsive, respectful and deliver a great experience.</div>
<div><h2 class="jobSectionHeader">Required Skills</h2><h3 class="jobSectionHeader">
Soft skills</h3>
Teamwork, Detail Oriented, Creativity</div>
<div><h2 class="jobSectionHeader">Values</h2>
Integrity, Fun, Accountability, Care, Inclusive</div>
<div><h2 class="jobSectionHeader">Benefits</h2>
Learning &amp; development programmes, Career development, Hotel restaurant staff rate</div></div>

Senior Chef De Partie - Pastry

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

Anantara

<div>Company Description 
A luxury hospitality brand for modern travelers, Anantara connects guests to genuine places, people and stories through personal experiences and providing heartfelt hospitality in the world&rsquo;s most exciting destinations. From pristine islands and tropical beaches to cosmopolitan cities, tranquil deserts and lush jungles, Anantara welcomes guests for journeys rich in discovery.
Banana Island Resort Doha by Anantara is a crescent of golden beach and over water villas just off the coast of downtown Doha. Accessible by private catamaran, escape for family adventures, ocean thrills or serene spa bliss.
Enjoy an alcohol-free atmosphere with the little ones as you surf, dive, golf, bowl or cinema. Race across lagoon waters with a host of motorized water sports. Unwind in the Middle East&rsquo;s only wellness center in a resort setting, spread across lush botanical gardens. 
Job Description 
As Demi Chef you will help the Executive Chef to prepare appetizers, as well as meat and vegetables for entrees. You further will help with the proper presentation of food, and ensure that that each customer is served the highest quality food in a timely manner. As Demi Chef you will participate in selecting and training new members of the kitchen team. They must follow and enforce health and safety standards in the kitchen. They should possess a high level of cleanliness, both in the kitchen and in personal hygiene. You should be familiar with working efficiently and quickly under pressure. 
Qualifications<ul><li> 
Bachelor&rsquo;s Degree or any culinary degree</li><li>Must have worked at least one year as Demi Chef in Hotels and Restaurants</li><li>Excellent leadership and interpersonal skills</li><li>Strongly committed to teamwork and customer service</li><li>Eye for detail to achieve operation excellence</li></ul></div>

Demi Chef de Partie

Explore 23+ Sous chef in Doha this February. Find roles across top companies and apply now to boost your career.