administration, reception & event executive

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accountant – food & beverages sector Jobs in Doha

accountant – food & beverages sector

administration, reception & event executive Jobs in Doha

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virtual recruitment event chef de partie qatar duty free

Raffles Hotels & Resorts

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 <strong>
  Company Description
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 #BeLimitless
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 We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor&rsquo;s limitless possibilities.
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 By joining an Accor brand, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality.
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 Do what you love; care for the world; dare to challenge the status quo! #BELIMITLESS
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  Job Description
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 The Chef de Partie is responsible for managing a specific kitchen section and ensuring the highest standards of food quality, presentation, and consistency in line with Raffles &amp; Fairmont brand standards. The role supports the Sous Chef and Chef de Cuisine in daily operations while leading and developing junior chefs.
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  Key Responsibilities
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   Take full responsibility for a designated kitchen section during preparation and service
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   Prepare, cook, and present dishes according to established recipes and luxury presentation standards
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   Supervise, train, and motivate Commis and Demi Chef de Partie team members
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   Ensure food quality, taste, and consistency meet Raffles &amp; Fairmont expectations
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   Maintain strict adherence to HACCP, food safety, and hygiene standards
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   Control food costs by minimizing waste and ensuring proper stock handling (FIFO)
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   Assist in menu planning, recipe development, and new dish trials when required
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   Coordinate with other kitchen sections to ensure smooth service operations
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   Ensure cleanliness, organization, and proper maintenance of kitchen equipment
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   Follow hotel policies, grooming standards, and health &amp; safety regulations
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  </li>
 </ul>
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  Qualifications
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 <ul>
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   Minimum 3&ndash;5 years of professional kitchen experience, including at least 1&ndash;2 years as Chef de Partie or equivalent
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   Experience in a luxury hotel or high-end restaurant is highly preferred
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   Culinary diploma or professional kitchen certification required
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   Strong knowledge of international cuisine (specialty cuisine is an advantage)
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   Proven understanding of HACCP and food safety standards
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   Ability to work flexible shifts, including weekends and public holidays
  </li>
 </ul>
</div>


Chef de Partie

The Ned & Ned's Club

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 Located in the former Ministry of Interior building, The Ned Doha offers seven restaurants, 90 bedrooms, event venues, and Ned&rsquo;s Club, a private members&rsquo; club that gives access to spaces including a rooftop terrace, a health club with spa, gym and 30m outdoor pool.
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  Job Purpose:
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 We are seeking a passionate and dedicated Commis I to join our fine-dining culinary team in a luxury hotel environment. The ideal candidate will support senior chefs in delivering exceptional culinary experiences while maintaining the highest standards of quality, hygiene, and presentation.
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  Responsibilities:
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 </strong>
 <ul>
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   Assist the Chef de Partie and Demi Chef de Partie in daily food preparation and service
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   Prepare and present dishes according to fine-dining and luxury brand standards
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   Ensure mise en place is prepared efficiently and on time
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   Maintain cleanliness and organization of workstations at all times
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   Follow HACCP, food safety, and hygiene standards strictly
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   Assist with stock rotation and proper storage of ingredients
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   Support the team during service to ensure smooth kitchen operations
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   Learn and develop culinary skills under the guidance of senior chefs
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  </li>
 </ul>
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  Qualifications &amp; Competencies:
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   Previous experience as Commis I or Commis II in a fine-dining restaurant or luxury hotel
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   Basic culinary education or professional kitchen training preferred
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   Strong understanding of food safety and hygiene standards
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   Ability to work in a fast-paced, high-pressure environment
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   Team player with a positive attitude and willingness to learn
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   Flexible to work shifts, weekends, and holidays
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  </li>
 </ul>
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  What&rsquo;s In It for you?
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   One of the most iconic place to be and work
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   Amazing learning and development program
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   Discounted rates at The Ned Doha
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   Fantastic career growth opportunities
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 </ul>
 At The NED, we don't just celebrate our diversity, we challenge ourselves to do even better. The NED is committed to being the best place to work, and ensuring that we have a leading diversity, equity and inclusion programme is central to making that vision a reality.
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 Apply today and join us!
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 #YESYESYES #MakeitHAPPEN #ShowyouCARE #LovewhatYOUDO #LoveTheNed
</div>


Commis 1

PhiMed

<p><b>Employer: Phi Fit</b></p><p><b>Start Date: As soon as possible</b></p><p><b>About us</b></p><p>PHI FIT is the Wellness wing of the PHI GROUP. It operates as a Subscription Diet Box and meal prep Kitchen, delivering dietician-curated meals to individuals with specific dietary goals. Formerly known as Avocado House, it has now been rebranded as PHI FIT, joining the Phi Group's portfolio of brands.</p><p><b>Job Overview</b></p><p>As a Chef De Partie at Phi Fit, you will play a crucial role in our kitchen operations. You will work closely with our culinary team to prepare and cook high-quality meals. This role requires attention to detail, teamwork, and a passion for food.</p><p><b>Key Responsibilities</b></p><ul><li>Chef de Partie is responsible for a particular section or station in the kitchen, such as the grill, saut&eacute;, pastry, or cold station. They manage all aspects of that station including preparation, cooking, and presentation of dishes.</li><li>Responsible for preparing ingredients, executing recipes, and ensuring that the food produced in their section meets the standards of the head chef or sous chef.</li><li>Ensure that all dishes leaving their station are of high quality, properly cooked, seasoned, and presented according to the standards.</li><li>Assist in managing inventory levels for their station, ensuring that ingredients are properly stocked and rotated to maintain freshness and minimize waste.</li><li>Supervise Commis Chefs and kitchen assistants working in their section, providing guidance, training, and supervision as needed.</li><li>Responsible for maintaining cleanliness and hygiene standards in their section of the kitchen, as well as adhering to food safety regulations and guidelines.</li><li>Collaborate with other members of the kitchen team to ensure smooth operations and timely service.</li><li>Effective communication with other members of the kitchen staff is essential to coordinate timing and ensure that all dishes are prepared and served together in a timely manner.</li><li>Chef de Parties must be adaptable and able to handle pressure during busy service periods, adjusting their workflow and priorities as needed to meet the demands of the kitchen and ensure customer satisfaction.</li></ul><p><b>Qualifications</b></p><ul><li>Culinary work experience in different stations or sections of the kitchen, and overall understanding in kitchen operations.</li><li>Creativity, attention to detail, and a passion for excellence culinary career.</li><li>Strong culinary skills in food preparation, cooking techniques, and recipe execution.</li><li>Ability to work in a fast-paced environment while maintaining high food quality and safety standards.</li><li>Ability to supervise junior kitchen staff to ensure a smooth workflow.</li><li>Strong leadership, communication and teamwork skills.</li><li>Flexibility in work schedule, including evenings, weekends, and holidays.</li></ul><p>Job Types: Full-time, Permanent</p>

Chef De Partie

Al Sraiya Holding Group

<p><b>Job description</b></p><p><b>Duties and responsibilities</b></p><p>Chef de Partie position -Italian Cuisine(Mainly past or pizza)</p><p>Strong personality- 5 years minimum experience in Italian cuisine (proven)</p><ul><li>Assist in managing the kitchen, leading team, and preparing technical dishes with large influences involving fermentation knowledge</li><li>Ensure a seamless guest 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><li>Minimum 5 years as Chef de Partie in a hotel or large restaurant with good standards</li><li>Experience in Asian cuisine with a strong background in fine dining and Japanese 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></ul><p>Job Type: Full-time</p><p>Work Location: In person</p>

Wyndham Hotels & Resorts EMEA

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 <ul>
  <li>
   Prepare and present cold kitchen items such as salads, sandwiches, dressings, and cold appetizers.
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   Assist the Chef de Partie in daily food preparation.
  </li>
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   Ensure all ingredients are fresh and properly stored.
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   Maintain cleanliness and organization of the cold kitchen section.
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   Follow food safety, hygiene, and HACCP standards.
  </li>
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   Ensure proper portioning and presentation of dishes.
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   Assist in receiving and storing kitchen supplies.
  </li>
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   Support the kitchen team during busy service periods.
  </li>
 </ul>
</div>


Commis I Cold Kitchen

Anantara

<div><b>Company Description</b><p><br>
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.</p><p>
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.</p><p>
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.</p><p></p><b><br>
Job Description</b><p><b><br>
Key Responsibilities:</b></p><ul><li><p>
Lead and supervise all kitchen operations in the assigned outlet or restaurant.</p></li><li><p>
Plan, prepare, and execute high-standard dishes and menus that align with the brand and guest expectations.</p></li><li><p>
Ensure proper hygiene, sanitation, and safety standards in the kitchen, in compliance with HACCP and local regulations.</p></li><li><p>
Control food costs, minimize waste, and manage inventory effectively.</p></li><li><p>
Collaborate with the Executive Chef in creating seasonal menus and promotions.</p></li><li><p>
Train, mentor, and evaluate kitchen team members to maintain high performance and morale.</p></li><li><p>
Maintain equipment, ensure maintenance needs are reported and followed up.</p></li><li><p>
Ensure all culinary team members adhere to resort policies and procedures.</p></li><li><p>
Monitor guest satisfaction and adjust operations accordingly to enhance guest experience.</p></li></ul><b><br>
Qualifications</b><ul><li><p><br>
Proven experience as a Sous Chef or Chef de Cuisine in a luxury hotel or fine-dining environment.</p></li><li><p>
Formal culinary education or equivalent apprenticeship.</p></li><li><p>
Strong leadership, communication, and organizational skills.</p></li><li><p>
Deep knowledge of food safety, kitchen operations, and cost control.</p></li><li><p>
Passion for food innovation and attention to detail.</p></li><li><p>
Ability to work flexible hours, including weekends and holidays.</p></li></ul></div>

Chef de Cuisine (Italian Specialty)

Rosewood Hotel Group

<div><div><div><div><h3 class="jobSectionHeader"><b>General Information</b></h3></div><p><br>
</p></div><div><div><div><div>Country/Region
</div><div>Qatar
</div></div><div><div>Province/City
</div><div>Doha
</div></div><div><div>Hiring Entity
</div><div>Rosewood Doha
</div></div><div><div>Department
</div><div>Food &amp; Beverage - Culinary
</div></div><div><div>Job Type
</div><div>Full-time Permanent
</div></div></div></div></div><div><div><div><h3 class="jobSectionHeader"><b>Job Description</b></h3></div><p><br>
</p></div><div><div><div><div><p>Job Summary:</p><p>
To maintain a high standard of all food preparation, service, and hygiene in their respective Kitchens, according to the standards required by the management.</p><p>
 Essential Duties and Responsibilities:</p><p>
Operations</p><ul><li>
 To co-ordinate, in detail the Restaurant / Banquet/food production, and all specific duties to all associates under his supervision related to the bakery &amp; dough products.</li><li>
To check all set-ups for restaurant and banquet functions. Responsible for the correct timing during service and to ensure that food served is always of the highest standards.</li><li>
To constantly check the quality of food prepared with regard to taste and temperature.</li><li>
To insist on a uniform visual appearance of all dishes prepared. Presentation and garnish must be prepared according to standards.</li><li>
To monitor and fully implement the portion control established with the recipe cards and the butcher test. To minimize waste and spoilage.</li><li>
To check stores and refrigerators and be responsible for the proper storing and recycling of leftovers.</li><li>
Ensures smooth and effective communication among the kitchens and with other departments.</li><li>
To work closely with receiving and storeroom. To make sure that received goods are of the standard quality and according to hotel&rsquo;s specifications.</li><li>
To constantly be alert on freshness, presentations and temperature of food served.</li><li>
To supervise food tasting sessions.</li><li>
To check on set-up prior to operations.</li><li>
Attends a weekly meeting with the Executive Pastry Chef to discuss future business strategy and review ongoing action plan progress, and other departmental meetings as required.</li><li>
Updates menu recipe cards and menu planning for promotions.</li></ul><p>
Hygiene and Sanitation:</p><ul><li>
Responsible for the hygiene and cleanliness of all kitchens including associate&rsquo;s kitchen restaurant.</li><li>
Liaise and work closely with the Chief Steward for pre-planning and execution of delivery and cleanliness of equipment.</li><li>
To check all machinery, ensure proper maintenance and usage of the equipment, and follow up with Engineering on work order forms. Misuse of equipment should be reported, and disciplinary action should be taken.</li><li>
To ensure that all kitchen and stewarding associates adhere to the hotel grooming standards.</li><li>
 Ensures that associates follow the hygiene and sanitation procedures when handling food / equipment / utensils.</li><li>
To insist that working areas, working tables, working utensils such as carving boards, slicer, mixers, blenders, cutters, woks, pots, pans etc. are cleaned and sanitized as per FSMS policies.</li><li>
To ensure that the refrigerators and deep freezers, ceiling, walls, floors and shelving etc. are always clean.</li><li>
To check drawers, under-counter refrigerators and reach-in refrigerators to ensure that they are clean, and the contents are always fresh and dated.</li><li>
To work closely with the Chief Steward and monitors that exhaust hoods, stoves, ovens, salamanders, deep freezers, steamers, filters, boiling pans, Bain Marie, hot and cold cabinets etc. are spotless and cleaned on a daily basis.</li></ul><p>
Leading Administration</p><ul><li>
To report to the Executive Pastry Chef / Executive Sous Chef on all associates and operation matters.</li><li>
To recommend promotions of associates to the Executive Pastry Chef / Executive Chef approval.</li><li>
To carry out one to one conversation, performance appraisals and reviews for all relevant associates on a regular basis ensuring that the hotel&rsquo;s succession planning is upheld.</li><li>
To monitor associates&rsquo; schedules. Plan and monitor associate holidays, lieu days, requests etc.</li><li>
To conduct section / departmental meetings.</li><li>
Responsible for The Daily Calling.</li><li>
To report all complaints to the Executive Pastry Chef</li><li>
Responsible for proper efficiency and functioning of the Bakery production sections.</li><li>
To conduct training classes for associates to develop their skills / new menu items.</li><li>
To guide the associate&rsquo;s orientation for new hires.</li><li>
To ensure that associates are aware of hotel rules and regulations.</li><li>
To ensure that associates are trained on fire and safety, emergency procedures and hygiene.</li></ul><p>
Cost Control</p><ul><li>
Assists in the control of expenses / purchases / requisitions are within budget limits.</li><li>
Assists to Maintains food gross profit set by hotel.</li><li>
Ensures food portioning, serving, requisitions / receiving from stores are properly controlled / minimised wastage.</li></ul><p>
Standard Responsibilities</p><ul><li>
 Comply and adhere to the Rosewood company policies.</li><li>
 Take on other tasks in addition to the ones stated, in a reasonable framework.</li><li>
 Be always a &ldquo;brand ambassador&rdquo; and ensure brand integrity and clarity are always maintained.</li><li>
 Model the company&rsquo;s culture, vision, mission, principles and Culture Characteristics.</li><li>
 Ensure new technology and equipment is embraced, improving productivity whilst taking work out of the system.</li></ul><p>
Confidentiality</p><p>
Whilst 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.</p><p>
Health &amp; Safety</p><ul><li>
 Be aware of and comply with safe working practices as laid down under the Health and Safety rules, regulations, and procedures 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><ul><li>
Regulations</li><li>
Risk Assessments for your department</li><li>
Hotel Fire &amp; Bomb Procedures</li><li>
Food Safety Procedures</li></ul>
</div></div></div></div></div><div><div><div><h3 class="jobSectionHeader"><b>About Us</b></h3></div><p><br>
</p></div><div><div><div><div><p>Housed in two striking towers inspired by the coral reefs in the seas surrounding Qatar, Rosewood Doha and Rosewood Residences Doha will consist of an ultra-luxury hotel with 185 exquisite guestrooms and sumptuous suites, 173 serviced apartments for longer-term stays and 300 residences available for purchase. The hotel will be one of the city&rsquo;s most dynamic culinary destinations with a collection of eight innovative outlets, including a bistro, lobby lounge, coffee shop/deli, three specialty restaurants, cigar lounge and a lifestyle entertainment lounge. Featuring a 1,500-square-meter ballroom, the property will showcase multiple private event venues, anchored around sleek interiors and state-of-the-art technology, which will transform ordinary events into the extraordinary. The hotel will also introduce Sense, A Rosewood Spa, offering total discretion and relaxation, along with a fitness center featuring state-of-the-art training equipment. Rosewood's signature Manor Club executive lounge concept will soar to new heights in Qatar and offer Club Room and Suite guests curated services with added convenience and privacy. Rosewood Residences Doha will also introduce 300 for-sale residential apartments, catering to global citizens who crave a lifestyle of authenticity fused with modern luxury. The residences will be complete with bespoke amenities, facilities and services to create the world&rsquo;s pinnacle of private luxury living and contemporary style in Qatar.</p></div></div></div></div></div></div>

Chief Baker

Explore 299+ Virtual recruitment event chef de partie qatar duty free in Doha this April. Find roles across top companies and apply now to boost your career.

299 virtual recruitment event chef de partie qatar duty free jobs In Doha

Chef de Partie

Commis 1

Chef De Partie

Chef De Partie

Commis I Cold Kitchen

Chef de Cuisine (Italian Specialty)

Chief Baker