106 Sous Chef Hilton Doha The Pearl jobs in Qatar

Duties and responsibilities related to the Sous Chef – Asian Cuisine role

• Assist in managing the kitchen, leading team, and preparing technical dishes with large influences involving fermentation knowledge
• 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
• Ensure efficient and high-quality food production that meets the needs of the restaurant
• Maintain par stock levels, monitor ingredient usage, and minimize food wastage
• Foster collaboration within the culinary department, leveraging collective knowledge to enhance operations. Mentor and coach colleagues to maximize engagement and ensure smooth functioning.
• Enforce strict adherence to hygiene and sanitation guidelines, overseeing proper handling, maintenance, and use of equipment and utensils
• 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.

Qualifications

• Minimum 2 years work experience as Sous Chef or 4 years as Chef de Partie in a hotel or large restaurant with good standards
• Experience in Asian cuisine or work in Asian Countries with a strong background in fine dining and International cuisine
• Balance of creativity, precision and leadership with an emphasize on guest interaction
• Excellent knowledge of modern dishes and cooking techniques
• Strong organizational and multitasking skills
• Ability to lead and mentor a young team
• Preferably with experience in luxury international brands
• Qualification in Kitchen Production or Management will be an advantage
• Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential
• Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.

Job Type: Full-time

Pay: From QAR5,000.00 per month

Application Deadline: 01/10/2025

Additional Information
Job Number

Job Category
Food and Beverage & Culinary

Location
The St. Regis Doha, Doha West Bay, Doha, Qatar, Qatar, 14435VIEW ON MAP

Schedule
Full Time

Located Remotely?
N

Position Type
Management

Na Marriott International, nós nos dedicamos para sermos um empregador que oferece oportunidades iguais, que acolhe todas as pessoas e que fornece acesso a oportunidades. Nós promovemos ativamente um ambiente em que o histórico único de nossos associados é celebrado e valorizado. Nossa maior força está na mistura rica de cultura, talento e experiência de nossos associados. Estamos comprometidos com um ambiente em que não haja discriminação ou preconceitos em relação a características protegidas, incluindo deficiência, status de veterano ou qualquer outra característica protegida por lei.
Combinando um glamour atemporal com um espírito de vanguarda, o St. Regis Hotels & Resorts se compromete com proporcionar experiências únicas em mais de 50 hotéis de luxo e resorts nos melhores endereços do mundo. A partir da abertura do hotel St. Regis em Nova York por John Jacob Astor IV, no início do século 20, a marca se manteve comprometida com um alto nível de atendimento para os hóspedes, antecipando suas necessidades, com atendimento prestado por uma equipe de anfitriões gentis que combinam sofisticação clássica e sensibilidade moderna, além do nosso característico serviço de mordomo. Convidamos você a explorar carreiras no St. Regis. Ao entrar para o St. Regis, você se junta a um portfólio de marcas da Marriott International.
Esteja
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Job Summary:Ensures efficient running of the kitchen, contributing to the overall success of outlets and banquets, in accordance with the hotel's standards and financial goals.

Essential Duties and Responsibilities: Administration:

• Assists to ensure that culinary activities are aligned with the respective Corporate Strategy, and that the Hotel Actions have been implemented where appropriate.
• Assists in the preparation and updates of individual Depa1tmental Operations Manuals.
• Assists to conduct regular communications meetings and ensure that depa1tmental briefings and meetings are effective and conducted as necessary.

Guest and Associate Satisfaction:

• Always provides a courteous and professional service.
• Ensures that associates also provide excellent service to associates in other departments as appropriate.
• Handles guest and associate enquiries in a courteous and efficient manner, reporting complaints or problems if no immediate solution can be found, whilst providing a prompt follow-up.
• Maintains positive guest and colleague interactions with good working relationships.

Finance:

• Maximises associate productivity using multi-skilling, multi-tasking and flexible scheduling to meet the financial goals of the business as well as the expectations of the guests.
• Focuses attention on improving productivity levels and the need to prudently manage utility/payroll costs within acceptable guidelines ensuring optimum deployment and energy efficiency of all equipment.
• Ensures new technology and equipment are embraced, improving productivity whilst taking work out of the system.

Marketing:

• Continuously seeks ways to assist the Outlet management to maximise their revenues and profits through: innovative recipes.

Operations:

• Ensures that all company minimum brand standards have been implemented.
• Work closely with other associates in a supportive and -flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.
• Buys locally available fresh products wherever possible and has limited menus which are changed frequently to ensure the guest is always offered a variety of food items.
• Participates in planning menus and utilisation of food surpluses and leftovers, taking into account probable number of guests, market conditions, and popularity of various dishes and frequency of menu.
• Reviews menus, analyses recipes, determines food, labour, overhead costs and assigns prices to menu. items.
• Directs food apportionment policy to control costs.
• Introduces and tests the market with new products which are market-orientated in terms of price and product.
• Serves fresh food to the guests which is prepared a la minute, is consistent in quality, and which reflects the style of the outlet concept.
• Supervises cooking and other kitchen personnel and co-ordinates their assignments to ensure economical and timely food production.
• Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner.
• Tests cooked foods before plate-up and service.
• Estimates food consumption and purchases or requisitions of foodstuffs and kitchen supplies.
• Devises special dishes and develops innovative recipes.
• Establishes and enforces nutrition and sanitation standards for outlet kitchen.
• Encourages the team to be supportive of Food and Beverage Division's marketing and up-selling activities.
• Ensures that all Food and Beverage Fundamentals are implemented.
• Responds to the results of the Consumer Audit and ensures that the relevant changes are implemented.

Talent & Culture:

• Assists in the recruitment and selection of all Kitchen associates as appropriate. Adheres to hotel guidelines when recruiting and uses a competency-based approach to selecting associates.
• Through hands-on management, closely supervises the Kitchen associates in the perf01mance of their duties and ensures this is in accordance with policies and procedures and applicable laws.
• Assists to oversee the punctuality and appearance of all Kitchen associates, making sure that they wear the correct wardrobe and maintain a high standard of personal appearance and hygiene, according to the hotel and department's grooming standards.
• Delegates appropriately, duties and responsibilities to equipped and resourced associates, nurturing and developing them whilst ensuring standards of operation and safety are maintained.
• Develops the skills and effectiveness of all Kitchen associates through the appropriate training, coaching, and/or mentoring.
• Ensures effective training programmes for associates in coordination with the Talent Development Director and Departmental Trainers.
• Encourages associates to be creative and innovative, challenging and recognising them for their contribution to the success of the operation.
• Assists to conduct annual Performance Development Discussions with associates and support them in their professional development goals.
• Supports, demonstrating and reinforcing Rosewood  Hotels & Resorts' Values and Culture Characteristics.
• Ensures that associates have a complete understanding of and adhere to associate rules and regulations.
• Ensures that associates follow all hotel, company and local rules, policies and regulations relating to fire and hazard safety, and security.

Standard Responsibilities:

• Comply and adhere to the Rosewood company policies.
• Take on other tasks in addition to the ones stated, in a reasonable framework.
• Be always a "brand ambassador" and ensure brand integrity and clarity are always maintained.
• Model the company's culture, vision; mission and core values at all times.
• Ensure new technology and equipment is embraced, improving productivity whilst taking work out of the system.

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 & Safety:

• 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.
• The wearing of appropriate protective clothing provided by or recommended by the Company will be obligatory.
• Report any defects in the building, plant, or equipment according to hotel procedure.
• Ensure that any accidents to associates, guests or visitors are repo1ted immediately in accordance with correct procedures
• Attend Statutory Fire, Health & Safety training and be fully conversant with and abide by all rules. concerning Fire, Health & Safety.

• Be fully conversant with:

• Regulations

• Risk Assessments for your department
• Hotel Fire & Bomb Procedures
• Food Safety Procedures

Other:

• 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.
• As the hotel's level of business varies, there is a need for flexibility in attitude, approach and working hours.

We are seeking a talented and passionate Sous Chef to join our dynamic kitchen team at BAO RESTAURANT . As the Sous Chef, you'll support the Executive Chef in overseeing daily kitchen operations ensuring food quality, managing staff, and maintaining kitchen efficiency. The ideal candidate will have previous experience in a fast-paced kitchen, strong leadership skills, and a deep passion for creating exceptional culinary experiences. If you're ready to take the next step in your culinary career and thrive in a collaborative environment, we'd love to hear from you

Job Types: Full-time, Contract

Contract length: 24 months

Pay: QAR2, QAR3,000.00 per month

• Supervise and coordinate the activities of kitchen staff, ensuring that food is prepared and presented according to restaurant standards.
• Provide guidance and training to junior chefs, line cooks, and other kitchen staff.
• Assist in creating and developing new menu items alongside the Executive Chef.
• Oversee food preparation and cooking, ensuring consistency in taste, presentation, and portion size.
• Step into cooking roles as needed during peak service hours to ensure smooth operations.
• Help manage kitchen inventory, including ordering, receiving, and storing ingredients.
• Ensure proper rotation of stock to minimize food waste and maintain fresh ingredients.
• Monitor and control food costs to stay within budgeted guidelines.
• Ensure that all food is cooked and presented to the highest quality standards.
• Regularly inspect food items to ensure they meet safety and quality standards.
• Enforce sanitation and safety standards within the kitchen.
• Ensure all staff members are trained in proper food handling, sanitation practices, and safety procedures.
• Maintain cleanliness and organization in all kitchen areas, following health regulations.
• Motivate and maintain morale of the kitchen team, fostering a positive and productive working environment.
• Monitor kitchen staff performance and provide constructive feedback.
• Manage the scheduling and staffing needs of the kitchen team, ensuring adequate coverage during service.
• Collaborate with the Executive Chef to develop new menu items, food specials, and seasonal offerings.
• Work with front-of-house staff to ensure efficient service, communicate guest feedback, and address any service issues promptly.
• Assist with the ordering of kitchen supplies and food.
• Help track and manage food cost control and kitchen budgets.
• Maintain records of food production and service.

Job Type: Full-time

Pay: From QAR6,000.00 per month

Job description:

Job Role : Sous Chef - (Lebanise Concepts concepts) Arabic Speaker

Note:

- While you are sending your Resume, kindly attaché your work portfolio as well.

Key Responsibilities:

• Assist the Executive Chef in planning and developing menus, ensuring a creative and diverse range of dishes that meet the standards.
• Oversee daily kitchen operations, including food preparation, cooking, and plating, ensuring consistency and quality of all dishes.
• Manage and supervise kitchen staff, including line cooks, prep cooks, and other culinary team members, providing guidance, training, and support.

Quality Control:

• Ensure all dishes are prepared and presented according to established recipes and presentation standards.
• Conduct regular quality checks to maintain high standards of food safety, hygiene, and cleanliness in the kitchen.
• Monitor and manage inventory levels, ensuring the proper storage and handling of ingredients.

Staff Development:

• Assist in recruiting, training, and evaluating kitchen staff, fostering a positive and productive work environment.
• Provide feedback and coaching to staff to enhance their skills and performance, promoting a culture of continuous improvement.

Operational Efficiency:

• Assist with the development and implementation of standard operating procedures and policies for kitchen operations.
• Coordinate with other departments, including front-of-house and management, to ensure smooth and efficient service.
• Handle administrative tasks such as scheduling, ordering supplies, and managing food costs to stay within budget.

Qualifications:

Education and Experience:

• Culinary degree or equivalent qualification in culinary arts required.
• Minimum of 5 years of experience in a professional kitchen, with at least 2 years in a supervisory or management role.
• Proven experience in High-End Restaurants or Luxury Hotels is preferred.

Skills and Competencies:

• Strong leadership and management skills with the ability to inspire and motivate a team.
• Excellent culinary skills, with a deep understanding of various cooking techniques, cuisines, and presentation styles.
• Strong organizational and multitasking abilities, with attention to detail and a commitment to maintaining high standards of food safety and hygiene.

Personal Attributes:

• Passionate about food and culinary excellence, with a creative and innovative approach to cooking.
• Strong problem-solving skills and the ability to remain calm under pressure in a fast-paced environment.
• Flexibility to work varied shifts, including evenings, weekends, and holidays.

Job Type: Full-time

Application Question(s):

• IMPORTANT: When applying for this role, your CV must have a photo of you. Applicant CVs without photo will not be screened for the next step.
• In which country are you currently located?
• Which country passport do you have?
• What is your age right now?
• Do you speak and understand basic conversational Arabic? Yes or No?
• How many years of work experience from a professional kitchen do you have?
• If you are selected or hired for this role, are you willing to be assigned to ANY of our restaurant branches in Qatar, Saudi Arabia, (and soon United Kingdom)?
• If you are selected or hired for this role, after how many days can you join our company?
• ANSWER REQUIRED: How much is the MINIMUM salary that you are expecting for this role? Anything lower than this amount, you are not accepting. Non-negotiable. QAR __ _

Country/Region

Qatar

Province/City

Doha

Hiring Entity

Rosewood Doha

Department

Food & Beverage - Culinary

Job Type

Full-time Permanent

Job Summary:

Ensures efficient running of the kitchen, contributing to the overall success of outlets and banquets, in accordance with the hotel's standards and financial goals.

Essential Duties and Responsibilities: Administration:

• Assists to ensure that culinary activities are aligned with the respective Corporate Strategy, and that the Hotel Actions have been implemented where appropriate.
• Assists in the preparation and updates of individual Depa1tmental Operations Manuals.
• Assists to conduct regular communications meetings and ensure that depa1tmental briefings and meetings are effective and conducted as necessary.

Guest and Associate Satisfaction:

• Always provides a courteous and professional service.
• Ensures that associates also provide excellent service to associates in other departments as appropriate.
• Handles guest and associate enquiries in a courteous and efficient manner, reporting complaints or problems if no immediate solution can be found, whilst providing a prompt follow-up.
• Maintains positive guest and colleague interactions with good working relationships.

Finance:

• Maximises associate productivity using multi-skilling, multi-tasking and flexible scheduling to meet the financial goals of the business as well as the expectations of the guests.
• Focuses attention on improving productivity levels and the need to prudently manage utility/payroll costs within acceptable guidelines ensuring optimum deployment and energy efficiency of all equipment.
• Ensures new technology and equipment are embraced, improving productivity whilst taking work out of the system.

Marketing:

• Continuously seeks ways to assist the Outlet management to maximise their revenues and profits through: innovative recipes.

Operations:

• Ensures that all company minimum brand standards have been implemented.
• Work closely with other associates in a supportive and -flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.
• Buys locally available fresh products wherever possible and has limited menus which are changed frequently to ensure the guest is always offered a variety of food items.
• Participates in planning menus and utilisation of food surpluses and leftovers, taking into account probable number of guests, market conditions, and popularity of various dishes and frequency of menu.
• Reviews menus, analyses recipes, determines food, labour, overhead costs and assigns prices to menu. items.
• Directs food apportionment policy to control costs.
• Introduces and tests the market with new products which are market-orientated in terms of price and product.
• Serves fresh food to the guests which is prepared a la minute, is consistent in quality, and which reflects the style of the outlet concept.
• Supervises cooking and other kitchen personnel and co-ordinates their assignments to ensure economical and timely food production.
• Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner.
• Tests cooked foods before plate-up and service.
• Estimates food consumption and purchases or requisitions of foodstuffs and kitchen supplies.
• Devises special dishes and develops innovative recipes.
• Establishes and enforces nutrition and sanitation standards for outlet kitchen.
• Encourages the team to be supportive of Food and Beverage Division's marketing and up-selling activities.
• Ensures that all Food and Beverage Fundamentals are implemented.
• Responds to the results of the Consumer Audit and ensures that the relevant changes are implemented.

Talent & Culture:

• Assists in the recruitment and selection of all Kitchen associates as appropriate. Adheres to hotel guidelines when recruiting and uses a competency-based approach to selecting associates.
• Through hands-on management, closely supervises the Kitchen associates in the perf01mance of their duties and ensures this is in accordance with policies and procedures and applicable laws.
• Assists to oversee the punctuality and appearance of all Kitchen associates, making sure that they wear the correct wardrobe and maintain a high standard of personal appearance and hygiene, according to the hotel and department's grooming standards.
• Delegates appropriately, duties and responsibilities to equipped and resourced associates, nurturing and developing them whilst ensuring standards of operation and safety are maintained.
• Develops the skills and effectiveness of all Kitchen associates through the appropriate training, coaching, and/or mentoring.
• Ensures effective training programmes for associates in coordination with the Talent Development Director and Departmental Trainers.
• Encourages associates to be creative and innovative, challenging and recognising them for their contribution to the success of the operation.
• Assists to conduct annual Performance Development Discussions with associates and support them in their professional development goals.
• Supports, demonstrating and reinforcing Rosewood Hotels & Resorts' Values and Culture Characteristics.
• Ensures that associates have a complete understanding of and adhere to associate rules and regulations.
• Ensures that associates follow all hotel, company and local rules, policies and regulations relating to fire and hazard safety, and security.

Standard Responsibilities:

• Comply and adhere to the Rosewood company policies.
• Take on other tasks in addition to the ones stated, in a reasonable framework.
• Be always a "brand ambassador" and ensure brand integrity and clarity are always maintained.
• Model the company's culture, vision; mission and core values at all times.
• Ensure new technology and equipment is embraced, improving productivity whilst taking work out of the system.

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 & Safety:

• 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.
• The wearing of appropriate protective clothing provided by or recommended by the Company will be obligatory.
• Report any defects in the building, plant, or equipment according to hotel procedure.
• Ensure that any accidents to associates, guests or visitors are repo1ted immediately in accordance with correct procedures
• Attend Statutory Fire, Health & Safety training and be fully conversant with and abide by all rules. concerning Fire, Health & Safety.
• Be fully conversant with:
• • Regulations
• Risk Assessments for your department
• Hotel Fire & Bomb Procedures
• Food Safety Procedures

Other:

• 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.
• As the hotel's level of business varies, there is a need for flexibility in attitude, approach and working hours.

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'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's pinnacle of private luxury living and contemporary style in Qatar.

ob Title: Sous Chef – Pastry (Advanced)

Location: Qatar

Nationality: Any (Must have valid visa & transferable NOC)

Job Summary:

We are seeking a talented and experienced Sous Chef specializing in advanced pastry to join our culinary team in Qatar. The candidate will assist the Executive Chef/Head Chef in managing the pastry section, ensuring high standards of preparation, presentation, and innovation in all desserts, pastries, and baked items.

Key Responsibilities:

• Oversee day-to-day pastry kitchen operations in coordination with the Head Chef.
• Plan, develop, and execute high-quality pastries, desserts, breads, and confectioneries.
• Ensure consistency in taste, texture, and presentation according to brand standards.
• Supervise, train, and mentor junior pastry chefs and kitchen staff.
• Assist in menu planning, cost control, and maintaining food inventory levels.
• Ensure compliance with hygiene, sanitation, and food safety standards (HACCP).
• Innovate and introduce new pastry concepts, seasonal menus, and creative displays.
• Assist in monitoring kitchen expenses and minimizing food wastage.

Requirements:

• Proven experience as a Sous Chef – Pastry / Pastry Chef de Partie in a hotel, fine dining, or high-volume bakery/pastry kitchen.
• Advanced knowledge of pastry techniques, chocolate work, and modern dessert plating.
• Strong leadership, organizational, and communication skills.
• Ability to work under pressure in a fast-paced environment.
• Must be currently available in Qatar with a valid visa & transferable NOC.

Benefits:

• Competitive salary package
• Accommodation, meals, and transportation (as per company policy)
• Career growth opportunities

Job Type: Full-time

Pay: QAR5, QAR5,500.00 per month

Expected Start Date: 01/10/2025

Located in the former Ministry of Interior building, The Ned Doha offers seven restaurants, 90 bedrooms, event venues, and Ned's Club, a private members' club that gives access to spaces including a rooftop terrace, a health club with spa, gym and 30m outdoor pool.

Job Purpose:

We are looking for a skilled and passionate Sous Chef – Banquets & Outside Catering to join our culinary team. This role will focus on delivering outstanding culinary experiences for banquets, private functions, and off-site catering events. You will work closely with the Head Chef to plan menus, oversee operations, and lead the team in creating memorable dining experiences for our guests both inside and outside The Ned Doha.

Responsibilities:

• Support the Head Chef in menu planning, recipe development, and execution for banquets and outside catering events.
• Lead day-to-day banquet and catering kitchen operations, ensuring efficiency and flawless execution.
• Supervise, train, and inspire kitchen staff to deliver consistently high-quality food.
• Ensure excellent taste, presentation, and freshness across large-scale and bespoke menus.
• Manage inventory, ordering, and logistics for both in-house events and outside catering operations.
• Uphold strict HACCP, food safety, and sanitation standards at all times.
• Collaborate with Events, F&B, and service teams to guarantee smooth service and guest satisfaction.
• Adapt menus and logistics to diverse locations, ensuring high standards are maintained during outside catering services.

Qualifications:

• Culinary degree or professional certification preferred.
• In-depth understanding of banquet and catering operations, large-scale food preparation, and menu planning.
• Strong knowledge of food costing, portion control, and quality assurance.
• Familiarity with food safety regulations and off-site catering procedures.

Work Experience & Knowledge:

• Proven experience in a similar role within luxury hotels, resorts, or large-scale catering companies.
• Hands-on expertise in banqueting and outside catering for high-profile clients and large gatherings.
• Ability to manage logistics, transport, and setup for off-site events.
• Experience working with multicultural teams and delivering diverse cuisines.
• Strong knowledge of equipment, bulk production techniques, and catering trends.

Competencies:

• Strong leadership and management skills, with the ability to inspire and motivate a team.
• Excellent communication and interpersonal skills.
• Exceptional organizational abilities and attention to detail.
• Adaptability and the ability to thrive in a fast-paced environment.
• Problem-solving skills and the ability to make quick decisions under pressure.
• Maintain cleanliness and organization of workstations, adhering to stringent sanitation standards and food safety regulations.
• Collaborate effectively with team members to ensure smooth workflow during service.
• Adhere to portion control guidelines and presentation specifications set by senior kitchen staff.
• Assist in inventory management, stock rotation, and ordering supplies as required.
• Uphold high standards of food quality, freshness, and taste.

What's In It for you?

• One of the most iconic places to be and work.
• Amazing learning and development program
• Discounted rates at The Ned Doha
• Fantastic career growth opportunities

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.

Apply today and join us as a Sous Chef – Banquets & Outside Catering