project manager

housekeeping supervisor

chef de partie

commis

demi chef de partie

sous chef kitchen manager

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

Play Center

Head Chef &ndash; Spark Sense &amp; PlayRole PurposeThe Head Chef is responsible for leading all kitchen operations at Spark Caf&eacute;, with a strong focus on healthy, nutritious, and child-friendly food. The role combines hands-on cooking, menu development, and team leadership, ensuring high standards of quality, hygiene, and consistency.Key ResponsibilitiesKitchen Leadership &amp; Operations<ul><li>Lead and supervise all kitchen staff, ensuring smooth daily operations</li><li>Plan kitchen schedules, task allocation, and workflow efficiency</li><li>Train the kitchen team on healthy cooking methods and child-focused food preparation</li><li>Ensure consistency in taste, portion size, and presentation</li></ul>Healthy Menu Development<ul><li>Design and continuously improve healthy menus for children and families</li><li>Create nutritious recipes including:</li><li>Fresh salads and bowls</li><li>Air-fried meals and snacks</li><li>Healthy pizza options (whole wheat, low-fat cheese, vegetable toppings)</li><li>Healthy cookies and baked goods (reduced sugar, natural ingredients)</li><li>Ensure meals are appealing to children while meeting nutritional balance</li><li>Adapt recipes for allergies, dietary needs, and age appropriateness</li></ul>Food Quality &amp; Safety<ul><li>Ensure full compliance with MOPH food safety and hygiene regulations</li><li>Maintain cleanliness, food storage standards, and proper labeling</li><li>Monitor food quality, freshness, and expiry dates</li><li>Conduct regular kitchen checks and corrective actions</li></ul>Inventory &amp; Cost Control<ul><li>Manage food ordering, stock levels, and supplier coordination</li><li>Minimize waste through smart planning and portion control</li><li>Monitor food costs and maintain agreed food cost percentages</li><li>Coordinate with management on pricing and menu profitability</li></ul>Collaboration &amp; Brand Alignment<ul><li>Work closely with Spark management to align menus with Spark&rsquo;s family-focused and educational values</li><li>Support workshops, events, and birthday parties with healthy catering options</li><li>Contribute ideas for seasonal menus and special promotions</li></ul>Required Qualifications &amp; Experience<ul><li>Proven experience as a Head Chef or Senior Chef, preferably in caf&eacute;s, family restaurants, or healthy food concepts</li><li>Strong experience in healthy cooking, especially for children</li><li>Knowledge of:</li><li>Air-frying techniques</li><li>Healthy baking (cookies, doughs, reduced sugar recipes)</li><li>Child-friendly pizza preparation</li><li>Excellent leadership and team-management skills</li><li>Strong understanding of food safety standards and kitchen operations</li></ul>Key Skills &amp; Personal Attributes<ul><li>Passion for healthy living and children&rsquo;s nutrition</li><li>Creative, detail-oriented, and organized</li><li>Calm under pressure with strong problem-solving skills</li><li>High standards of hygiene, discipline, and professionalism</li><li>Positive attitude and team-player mindset</li></ul>Why Join Spark?<ul><li>Work in a family-oriented, values-driven environment</li><li>Opportunity to shape a healthy caf&eacute; concept for children</li><li>Creative freedom to develop nutritious, fun, and meaningful food experiences</li></ul>Job Type: Full-time

Head Chef and Kitchen Manager

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

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

Rosewood Doha

<div>
 
 
 Job Summary
 
 
 
 Assist in any of the hotel&rsquo;s kitchens, contributing to the overall success of outlets, banquets, in accordance with the hotel&rsquo;s standards and financial goals. Be flexible to be assigned in different kitchens depending on where the need arises.
 
 
 
 
 Essential Duties and Responsibilities
 
 
 <ul>
 <li>
 Guest Satisfaction
 </li>
 <li>
 Always provides a courteous and professional service.
 </li>
 <li>
 Manages all guest and associate complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily.
 </li>
 <li>
 Maintains positive guest and colleague interactions with good working relationships.
 
 </li>
 </ul>
 
 
 Operations
 
 
 <ul>
 <li>
 Organizes and sets up the assigned section of the Food, Beverage, and Kitchens as efficiently as possible to increase speed and maximize productivity.
 </li>
 <li>
 Ensures that all dishes from that section are prepared consistently and according to standard recipes.
 </li>
 <li>
 Assists the Chef de Partie, Sous Chef and Chef de Cuisine in ensuring that all culinary standards in that section comply with company and Hotel Policies and Standard Operating Procedures.
 </li>
 <li>
 Monitors food and operating costs and controls these by reducing waste.
 </li>
 <li>
 Trains the culinary associates in that section of kitchen in the skills necessary for them to perform their function.
 </li>
 <li>
 Works in any sections of kitchen including associate kitchen when necessary or as requested by the Sous Chef or Chef de Cuisine.
 </li>
 <li>
 Ensures the sanitation standards for kitchen are being met.
 </li>
 <li>
 Is familiar with all sections of the kitchen to facilitate the flexible use of associates.
 </li>
 <li>
 Ensures that operating and kitchen equipment is maintained to a good standard with minimum breakage.
 </li>
 <li>
 To ensure effective food storage, stock rotation and labelling and to report any food wastage/spoilage to a sous chef/head chef.
 
 </li>
 </ul>
 
 
 Talent &amp; Culture
 
 
 <ul>
 <li>
 Assists to oversee the punctuality and appearance of all Kitchen associates under your direction, making sure that they wear the correct uniform and maintain a high standard of personal appearance and hygiene, according to the hotel and department&rsquo;s grooming standards.
 </li>
 <li>
 Assists in the training of the associates ensuring that they have the necessary skills to perform their duties with the maximum efficiency.
 </li>
 <li>
 Supervises the associates within the department, ensuring that the correct standards and methods of service are maintained as stated in the Departmental Operations Manual.
 </li>
 <li>
 Develops the skills and effectiveness of all Kitchen associates through the appropriate training, coaching, and/or mentoring.
 </li>
 <li>
 Supports, demonstrating and reinforcing Rosewood Hotels &amp; Resorts&rsquo; Values and Culture Characteristics.
 </li>
 <li>
 Ensures that associates have a complete understanding of and adhere to associate rules and regulations.
 </li>
 <li>
 Ensures that associates follow all hotel, company and local rules, policies and regulations relating to fire and hazard safety, and security.
 </li>
 <li>
 
 Standard Responsibilities
 
 </li>
 <li>
 Comply and adhere to the Rosewood company policies.
 </li>
 <li>
 Take on other tasks in addition of the ones stated, in a reasonable framework.
 </li>
 <li>
 Be a &ldquo;brand ambassador&rdquo; at all times and ensure brand integrity and clarity are always maintained.
 </li>
 <li>
 Model the company&rsquo;s culture, vision, mission, principles, and ways we always work.
 </li>
 <li>
 Ensure new technology and equipment is embraced, improving productivity whilst taking work out of the system.
 
 </li>
 </ul>
 
 
 Confidentiality
 
 
 
 Whist working for the company there will be access to a wide variety of confidential information concerning the company, guests, and associates.  It is vital that all such information remains confidential and must not be disclosed to anyone outside the company, guests and associates, unless otherwise stated.
 
 
 
 
 Health &amp; Safety
 
 
 <ul>
 <li>
 Be aware of and comply with safe working practices as laid down under the Health and Safety Act as applicable to your place of work. This will include your awareness of any specific hazards at your workplace.
 </li>
 <li>
 The wearing of appropriate protective clothing provided by or recommended by the Company will be obligatory.
 </li>
 <li>
 Report any defects in the building, plant, or equipment according to hotel procedure.
 </li>
 <li>
 Ensure that any accidents to associates, guests or visitors are reported immediately in accordance with correct procedures.
 </li>
 <li>
 Attend Statutory Fire, Health &amp; Safety training and be fully conversant with and abide by all rules concerning Fire, Health &amp; Safety.
 </li>
 <li>
 Be fully conversant with:
 </li>
 <ul>
 <li>
 Regulations
 </li>
 <li>
 Risk Assessments for your department
 </li>
 <li>
 Hotel Fire &amp; Bomb Procedures
 </li>
 <li>
 Food Safety Procedures
 </li>
 </ul>
 </ul>
 
 
 Other
 
 
 <ul>
 <li>
 The above description is not to be regarded as exhaustive. Other tasks and responsibilities of a broadly comparable nature may be added on a temporary or permanent basis, as appropriate.
 </li>
 <li>
 As the hotel&rsquo;s level of business varies considerably, there is a need for flexibility in attitude, approach and working hours.
 
 </li>
 </ul>
</div>

Demi Chef de Partie

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

Explore 521+ Sous chef kitchen manager in Doha this March. Find roles across top companies and apply now to boost your career.