4 Recipe Creation Jobs

To supervise the kitchen brigade to ensure the smooth running of the department. To control the quality and presentation for assigned outlet or kitchen operation. To communicate effectively with staff and ensure they are fully always briefed. To supervise and carry out refresher training on an on-going basis. To supervise and maintain standards of cleanliness in the kitchen. To ensure that regular knife drill and equipment training is carried out in accordance with the Health and Safety standards. To ensure all members of the kitchen brigade follow the proper Health and Hygiene practices as laid down in the Health and Safety regulations of the Hotel. To ensure daily communication with the Restaurant, Banqueting, Room Service and Purchasing Managers. To ensure Kitchen morale is high and teamwork is always evident. To control food cost through careful purchasing, portion control and supervision of wastage. To carry out the costing of recipes as and when required. To make out the dairy and market list. To draw up staff rotas as and when required. To control the ordering of all the dry stores goods. To control the maintenance of all kitchen equipment, liaising closely with the Director of Engineering and Duty Engineer. To participate in the recruitment and selection of staff. To liaise with the Executive Chef on new menus, innovative ideas etc and train his team on product innovations. To take proper care of your uniform, personal appearance, and hygiene, setting a good example to the rest of the team. To ensure that both you and your staff are fully familiar with the hotel Fire and Emergency procedures. To assist with any other duties as assigned by the Executive Chef or Director of Food and Beverage. Must be aware and remain in touch with the latest market trends and happenings of the culinary world. Should be aware of molecular gastronomy and is well versed in modern food plating concepts. Preferably should have basic knowledge and skill of multi cuisines, with focus on health and wellness. To engage in meaningful guest interaction and focus on guest connect in view of Four Seasons DNA. To be able to work in all shifts as directed by the Executive Chef and/or Executive Sous Chef.

Description We are seeking a skilled Shawarma Chef to join our team in India. The ideal candidate will have experience in preparing delicious shawarma and other Middle Eastern dishes, ensuring high standards of food quality and customer satisfaction. Responsibilities Prepare and cook shawarma according to traditional recipes and standards. Ensure quality and freshness of ingredients used in shawarma preparation. Maintain cleanliness and hygiene in the kitchen area. Assist in inventory management, including ordering and stocking ingredients. Provide excellent customer service by interacting with customers and taking orders. Skills and Qualifications 2-5 years of experience in a food preparation or cooking role, preferably in Middle Eastern cuisine. Strong knowledge of food safety and sanitation practices. Ability to work in a fast-paced environment and manage multiple tasks simultaneously. Excellent communication skills to interact with team members and customers. Basic knowledge of kitchen equipment and cooking techniques.

Description We are seeking an experienced Sous Chef to join our culinary team in Qatar. The ideal candidate will have a passion for cooking and a strong background in food preparation, with the ability to lead a team and assist the Head Chef in delivering exceptional dining experiences. Responsibilities Assist the Head Chef in menu planning and recipe development Supervise kitchen staff and ensure all food safety and sanitation standards are met Prepare and cook high-quality dishes in accordance with the restaurant's standards Manage inventory and order supplies as needed Train and mentor junior kitchen staff Assist in maintaining kitchen equipment and ensure cleanliness of the kitchen Skills and Qualifications 3-7 years of experience in a professional kitchen environment Proficient in various cooking techniques and cuisines Strong understanding of food safety and sanitation regulations Ability to work in a fast-paced environment Excellent leadership and communication skills Creative and passionate about food presentation and taste Familiarity with kitchen equipment and utensils Ability to manage time effectively and prioritize tasks Sous ChefSalary QR 2700.Age Limit 25 to 35 Years.

Description We are seeking experienced American and Arabic cooks to join our dynamic kitchen team in India. The ideal candidates will have a passion for cooking and a deep knowledge of both American and Arabic cuisines, with the ability to create authentic dishes that delight our customers. Responsibilities Prepare a variety of American and Arabic dishes according to traditional recipes and presentation standards. Ensure the quality and freshness of all ingredients used in cooking. Collaborate with kitchen staff to create new menu items and improve existing recipes. Maintain cleanliness and organization of the kitchen and cooking stations. Adhere to food safety and sanitation regulations at all times. Assist in the training and mentoring of junior kitchen staff. Manage inventory and order supplies as needed. Skills and Qualifications 5-10 years of experience in American and Arabic cuisines. Proficient in various cooking techniques and methods specific to American and Arabic dishes. Strong understanding of food safety regulations and kitchen sanitation practices. Ability to work in a fast-paced environment and manage multiple tasks simultaneously. Excellent knife skills and familiarity with various kitchen equipment and tools. Creative flair for presenting dishes attractively and innovatively. Strong communication and teamwork skills to collaborate effectively with other kitchen staff. American and Arabic Cooks. Salary : KD 160. Accommodation and Food FREE.