18 Recipe Development Jobs

The Commissary/Kitchen Manager is responsible for overseeing the day-to-day operations of the commissary kitchen, ensuring high standards of food quality, hygiene, and guest satisfaction. This role manages procurement, inventory, kitchen staff, cost control, and operational efficiency while supporting the hotel's corporate strategies and brand standards. Key Responsibilities: Operational: Ensure all company minimum brand standards are implemented consistently. Coordinate with satellite kitchens on mise-en-place and supply requirements. Inspect incoming food products to ensure they meet order specifications and quality standards. Conduct yield testing regularly to minimize waste and maintain recipe accuracy. Control food apportionment and introduce market-driven, innovative products. Manage timely ordering and inventory to meet kitchen demands without overstocking. Monitor food preparation methods, portion sizes, and presentation for consistency. Assist in recipe development and special dish creation. Enforce sanitation and safety standards within the kitchen. Implement Touches of Hyatt and the Food and Beverage Top 20 initiatives. Address guest and employee inquiries professionally and efficiently. Maintain positive guest and internal stakeholder relations. Financial: Maximize productivity through multi-skilling, multitasking, and flexible scheduling. Monitor utility and payroll costs; ensure efficient use of resources and equipment. Embrace new technologies to improve kitchen productivity and reduce waste. People Management: Assist recruitment and selection of commissary staff using competency-based methods. Supervise kitchen employees, ensuring adherence to policies, procedures, and hygiene standards. Prepare and manage staff schedules reflecting operational needs. Provide ongoing training, coaching, and mentoring to enhance team skills. Delegate responsibilities to well-trained staff. Conduct performance appraisals and support employee development goals. Promote Hyatt's culture, values, and The People Philosophy among the team. Ensure compliance with safety, security, and company policies. Administrative: Update and maintain departmental operations manuals. Conduct regular communications and team briefings. Safeguard all contracts and financial documentation related to kitchen operations. Other Duties: Participate in training sessions and meetings as required. Maintain strong relationships with competitors, business partners, and industry contacts. Stay updated on relevant laws and hotel policies. Demonstrate professional behavior and represent the hotel positively at all times. Adapt to changes in Food and Beverage industry trends and hotel requirements. Perform any other reasonable duties as assigned. Qualifications: Minimum 2+ years experience in a similar kitchen or commissary management role. Degree or diploma in Hospitality or Tourism Management preferred. Strong problem-solving, interpersonal, and communication skills. Demonstrates a growth mindset. Ability to coach, mentor, and empower team members effectively.

The Commissary/Kitchen Manager is responsible for overseeing the day-to-day operations of the commissary kitchen, ensuring high standards of food quality, hygiene, and guest satisfaction. This role manages procurement, inventory, kitchen staff, cost control, and operational efficiency while supporting the hotel's corporate strategies and brand standards. Key Responsibilities: Operational: Ensure all company minimum brand standards are implemented consistently. Coordinate with satellite kitchens on mise-en-place and supply requirements. Inspect incoming food products to ensure they meet order specifications and quality standards. Conduct yield testing regularly to minimize waste and maintain recipe accuracy. Control food apportionment and introduce market-driven, innovative products. Manage timely ordering and inventory to meet kitchen demands without overstocking. Monitor food preparation methods, portion sizes, and presentation for consistency. Assist in recipe development and special dish creation. Enforce sanitation and safety standards within the kitchen. Implement Touches of Hyatt and the Food and Beverage Top 20 initiatives. Address guest and employee inquiries professionally and efficiently. Maintain positive guest and internal stakeholder relations. Financial: Maximize productivity through multi-skilling, multitasking, and flexible scheduling. Monitor utility and payroll costs; ensure efficient use of resources and equipment. Embrace new technologies to improve kitchen productivity and reduce waste. People Management: Assist recruitment and selection of commissary staff using competency-based methods. Supervise kitchen employees, ensuring adherence to policies, procedures, and hygiene standards. Prepare and manage staff schedules reflecting operational needs. Provide ongoing training, coaching, and mentoring to enhance team skills. Delegate responsibilities to well-trained staff. Conduct performance appraisals and support employee development goals. Promote Hyatt's culture, values, and The People Philosophy among the team. Ensure compliance with safety, security, and company policies. Administrative: Update and maintain departmental operations manuals. Conduct regular communications and team briefings. Safeguard all contracts and financial documentation related to kitchen operations. Other Duties: Participate in training sessions and meetings as required. Maintain strong relationships with competitors, business partners, and industry contacts. Stay updated on relevant laws and hotel policies. Demonstrate professional behavior and represent the hotel positively at all times. Adapt to changes in Food and Beverage industry trends and hotel requirements. Perform any other reasonable duties as assigned. Qualifications: Minimum 2+ years experience in a similar kitchen or commissary management role. Degree or diploma in Hospitality or Tourism Management preferred. Strong problem-solving, interpersonal, and communication skills. Demonstrates a growth mindset. Ability to coach, mentor, and empower team members effectively.

The Commissary/Kitchen Manager is responsible for overseeing the day-to-day operations of the commissary kitchen, ensuring high standards of food quality, hygiene, and guest satisfaction. This role manages procurement, inventory, kitchen staff, cost control, and operational efficiency while supporting the hotel's corporate strategies and brand standards. Key Responsibilities: Operational: Ensure all company minimum brand standards are implemented consistently. Coordinate with satellite kitchens on mise-en-place and supply requirements. Inspect incoming food products to ensure they meet order specifications and quality standards. Conduct yield testing regularly to minimize waste and maintain recipe accuracy. Control food apportionment and introduce market-driven, innovative products. Manage timely ordering and inventory to meet kitchen demands without overstocking. Monitor food preparation methods, portion sizes, and presentation for consistency. Assist in recipe development and special dish creation. Enforce sanitation and safety standards within the kitchen. Implement Touches of Hyatt and the Food and Beverage Top 20 initiatives. Address guest and employee inquiries professionally and efficiently. Maintain positive guest and internal stakeholder relations. Financial: Maximize productivity through multi-skilling, multitasking, and flexible scheduling. Monitor utility and payroll costs; ensure efficient use of resources and equipment. Embrace new technologies to improve kitchen productivity and reduce waste. People Management: Assist recruitment and selection of commissary staff using competency-based methods. Supervise kitchen employees, ensuring adherence to policies, procedures, and hygiene standards. Prepare and manage staff schedules reflecting operational needs. Provide ongoing training, coaching, and mentoring to enhance team skills. Delegate responsibilities to well-trained staff. Conduct performance appraisals and support employee development goals. Promote Hyatt's culture, values, and The People Philosophy among the team. Ensure compliance with safety, security, and company policies. Administrative: Update and maintain departmental operations manuals. Conduct regular communications and team briefings. Safeguard all contracts and financial documentation related to kitchen operations. Other Duties: Participate in training sessions and meetings as required. Maintain strong relationships with competitors, business partners, and industry contacts. Stay updated on relevant laws and hotel policies. Demonstrate professional behavior and represent the hotel positively at all times. Adapt to changes in Food and Beverage industry trends and hotel requirements. Perform any other reasonable duties as assigned. Qualifications: Minimum 2+ years experience in a similar kitchen or commissary management role. Degree or diploma in Hospitality or Tourism Management preferred. Strong problem-solving, interpersonal, and communication skills. Demonstrates a growth mindset. Ability to coach, mentor, and empower team members effectively.

The Commissary/Kitchen Manager is responsible for overseeing the day-to-day operations of the commissary kitchen, ensuring high standards of food quality, hygiene, and guest satisfaction. This role manages procurement, inventory, kitchen staff, cost control, and operational efficiency while supporting the hotel's corporate strategies and brand standards. Key Responsibilities: Operational: Ensure all company minimum brand standards are implemented consistently. Coordinate with satellite kitchens on mise-en-place and supply requirements. Inspect incoming food products to ensure they meet order specifications and quality standards. Conduct yield testing regularly to minimize waste and maintain recipe accuracy. Control food apportionment and introduce market-driven, innovative products. Manage timely ordering and inventory to meet kitchen demands without overstocking. Monitor food preparation methods, portion sizes, and presentation for consistency. Assist in recipe development and special dish creation. Enforce sanitation and safety standards within the kitchen. Implement Touches of Hyatt and the Food and Beverage Top 20 initiatives. Address guest and employee inquiries professionally and efficiently. Maintain positive guest and internal stakeholder relations. Financial: Maximize productivity through multi-skilling, multitasking, and flexible scheduling. Monitor utility and payroll costs; ensure efficient use of resources and equipment. Embrace new technologies to improve kitchen productivity and reduce waste. People Management: Assist recruitment and selection of commissary staff using competency-based methods. Supervise kitchen employees, ensuring adherence to policies, procedures, and hygiene standards. Prepare and manage staff schedules reflecting operational needs. Provide ongoing training, coaching, and mentoring to enhance team skills. Delegate responsibilities to well-trained staff. Conduct performance appraisals and support employee development goals. Promote Hyatt's culture, values, and The People Philosophy among the team. Ensure compliance with safety, security, and company policies. Administrative: Update and maintain departmental operations manuals. Conduct regular communications and team briefings. Safeguard all contracts and financial documentation related to kitchen operations. Other Duties: Participate in training sessions and meetings as required. Maintain strong relationships with competitors, business partners, and industry contacts. Stay updated on relevant laws and hotel policies. Demonstrate professional behavior and represent the hotel positively at all times. Adapt to changes in Food and Beverage industry trends and hotel requirements. Perform any other reasonable duties as assigned. Qualifications: Minimum 2+ years experience in a similar kitchen or commissary management role. Degree or diploma in Hospitality or Tourism Management preferred. Strong problem-solving, interpersonal, and communication skills. Demonstrates a growth mindset. Ability to coach, mentor, and empower team members effectively.

The Commissary/Kitchen Manager is responsible for overseeing the day-to-day operations of the commissary kitchen, ensuring high standards of food quality, hygiene, and guest satisfaction. This role manages procurement, inventory, kitchen staff, cost control, and operational efficiency while supporting the hotel's corporate strategies and brand standards. Key Responsibilities: Operational: Ensure all company minimum brand standards are implemented consistently. Coordinate with satellite kitchens on mise-en-place and supply requirements. Inspect incoming food products to ensure they meet order specifications and quality standards. Conduct yield testing regularly to minimize waste and maintain recipe accuracy. Control food apportionment and introduce market-driven, innovative products. Manage timely ordering and inventory to meet kitchen demands without overstocking. Monitor food preparation methods, portion sizes, and presentation for consistency. Assist in recipe development and special dish creation. Enforce sanitation and safety standards within the kitchen. Implement Touches of Hyatt and the Food and Beverage Top 20 initiatives. Address guest and employee inquiries professionally and efficiently. Maintain positive guest and internal stakeholder relations. Financial: Maximize productivity through multi-skilling, multitasking, and flexible scheduling. Monitor utility and payroll costs; ensure efficient use of resources and equipment. Embrace new technologies to improve kitchen productivity and reduce waste. People Management: Assist recruitment and selection of commissary staff using competency-based methods. Supervise kitchen employees, ensuring adherence to policies, procedures, and hygiene standards. Prepare and manage staff schedules reflecting operational needs. Provide ongoing training, coaching, and mentoring to enhance team skills. Delegate responsibilities to well-trained staff. Conduct performance appraisals and support employee development goals. Promote Hyatt's culture, values, and The People Philosophy among the team. Ensure compliance with safety, security, and company policies. Administrative: Update and maintain departmental operations manuals. Conduct regular communications and team briefings. Safeguard all contracts and financial documentation related to kitchen operations. Other Duties: Participate in training sessions and meetings as required. Maintain strong relationships with competitors, business partners, and industry contacts. Stay updated on relevant laws and hotel policies. Demonstrate professional behavior and represent the hotel positively at all times. Adapt to changes in Food and Beverage industry trends and hotel requirements. Perform any other reasonable duties as assigned. Qualifications: Minimum 2+ years experience in a similar kitchen or commissary management role. Degree or diploma in Hospitality or Tourism Management preferred. Strong problem-solving, interpersonal, and communication skills. Demonstrates a growth mindset. Ability to coach, mentor, and empower team members effectively.

Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. CANDIDATE PROFILE Education and Experience High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Ensuring Culinary Standards and Responsibilities are Met Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Reviews and adjust systems and procedures in the kitchen to ensure their effectiveness. Develops, designs, or creates new menus and recipes based on standards or artistic contributions. Demonstrates knowledge of high quality food products, presentations and flavor. Ensures compliance with food handling and sanitation standards. Ensures compliance with all applicable laws and regulations. Follows proper handling and right temperature of all food products. Knows and implements brand s Safety Standards. Supervises kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. Maintains purchasing, receiving and food storage standards. Operates and maintains all department equipment and reports malfunctions. Supports procedures for food & beverage portion and waste controls. Develop and implement environmentally friendly processes and procedures for food preparation, energy use and waste management in the restaurant. Checks the quality of raw and cooked food products to ensure that standards are met. Assists in determining how food should be presented and creates decorative food displays. Leading Culinary Team Supervises and coordinates activities of cooks and workers engaged in food preparation. Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees absence. Encourages and builds mutual trust, respect, and cooperation among team members. Serves as a role model to demonstrate appropriate behaviors. Ensures and maintains the productivity level of employees. Ensures that menu items are prepared and presented according to use record standards. Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily. Leads shifts while personally preparing food items and executing requests based on required specifications. Maintaining Culinary Goals Achieves and exceeds goals including performance goals, budget goals, team goals, etc. Develops specific goals and plans to prioritize, organize, and accomplish your work. Comprehends budgets, operating statements and payroll progress reports as needed to assist in the financial management of department. Schedules employees to business demands and tracks employee time and attendance. Understands the impact of departments operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals. Orders employee uniforms according to budget and ensures uniforms are properly inventoried and maintained. Reviews staffing levels to ensure that guest service, operational and financial objectives are met. Ensuring Exceptional Customer Service Provides services that are above and beyond for customer satisfaction and retention. Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Sets a positive example for guest relations. Handles guest problems and complaints. Strives to improve service performance. Helps employees receive on-going training to understand guest expectations. Managing and Conducting Human Resource Activities Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. Identifies the educational needs of others, developing formal educational or training programs or classes, and teaching or instructing others. Assists as needed in the interviewing and hiring of employee team members with appropriate skills. Participates in the employee performance appraisal process, providing feedback as needed. Solicits employee feedback, utilizes an open door policy and reviews employee satisfaction results to identify and address employee problems or concerns. Participates in training the Restaurant and Catering staff on menu items including ingredients, preparation methods and unique tastes. Additional Responsibilities Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. Analyzes information and evaluating results to choose the best solution and solve problems. Attends and participates in all pertinent meetings.

We are seeking an experienced Cook specializing in Indian cuisine to join our culinary team. The ideal candidate will have a passion for cooking and a deep understanding of Indian flavors and techniques. Responsibilities Prepare and cook a variety of Indian dishes following traditional recipes and modern techniques. Ensure the quality and presentation of food meets the restaurant's standards. Maintain cleanliness and organization of the kitchen area and equipment. Manage inventory and assist in ordering ingredients as needed. Collaborate with kitchen staff to ensure smooth operations during service. Skills and Qualifications 2-4 years of experience in Indian cuisine cooking. Proficient in various cooking techniques and methods specific to Indian cuisine. Strong knowledge of Indian spices, herbs, and cooking styles. Ability to work in a fast-paced environment and handle multiple tasks efficiently. Excellent time management skills and attention to detail. Certification in culinary arts or a related field is preferred.

Description We are seeking a skilled Juice Maker to join our team. The ideal candidate will be responsible for creating fresh and healthy juices using a variety of fruits and vegetables, ensuring high-quality standards while providing excellent customer service. Responsibilities Prepare a variety of fresh juices using fruits and vegetables according to customer preferences. Maintain cleanliness and hygiene of the juice bar and equipment. Assist in inventory management and ensure the availability of fresh ingredients. Provide excellent customer service by engaging with customers and answering their queries. Follow health and safety regulations to ensure the quality of products. Skills and Qualifications 1-2 years of experience in a similar role preferred. Knowledge of different types of fruits and vegetables and their nutritional benefits. Ability to operate juicing equipment and maintain it properly. Excellent communication and customer service skills. Basic math skills for handling cash and processing transactions.

Description We are seeking an experienced Shawarma/Sandwich Maker to join our team in UAE. The ideal candidate will have a passion for food preparation and a commitment to providing high-quality dishes to our customers. Responsibilities Prepare and cook shawarma and sandwiches according to recipes and customer preferences. Maintain high standards of hygiene and cleanliness in the kitchen. Ensure all ingredients are fresh and properly stored. Assist in inventory management and stock control. Provide excellent customer service and take orders accurately. Collaborate with team members to ensure smooth kitchen operations. Skills and Qualifications 2-4 years of experience in a fast-paced kitchen environment, preferably in shawarma or sandwich making. Strong knowledge of food safety and hygiene standards. Ability to work efficiently under pressure and manage time effectively. Excellent communication and interpersonal skills. Basic understanding of kitchen equipment and cooking techniques. Creativity in food preparation and presentation.

Description The Restaurant Butchery Maker is responsible for preparing high-quality meat products for our restaurant. This role requires expertise in butchery techniques and a strong commitment to food safety and hygiene standards. The ideal candidate will work closely with the kitchen team to ensure the efficient and timely preparation of meat for our menu. Responsibilities Prepare various cuts of meat according to specifications and standards Ensure proper handling, storage, and sanitation of meat products Assist in inventory management and ordering of meat supplies Maintain cleanliness and organization of the butchery area Adhere to food safety regulations and hygiene standards Collaborate with kitchen staff to ensure timely and efficient meat preparation Skills and Qualifications 2-5 years of experience in butchery or meat preparation Strong knowledge of different cuts of meat and butchery techniques Ability to operate butchery equipment safely and effectively Understanding of food safety and sanitation practices Good physical stamina and ability to lift heavy items Attention to detail and ability to follow precise instructions Strong communication skills and ability to work in a team environment

Description We are seeking a skilled Restaurant Paratha/Breakfast Maker to join our team. The ideal candidate will have experience in preparing a variety of parathas and other breakfast dishes, ensuring high-quality standards and customer satisfaction. Responsibilities Prepare and cook parathas and other breakfast items according to established recipes and standards. Ensure the quality and freshness of ingredients used in food preparation. Maintain a clean and organized work area, including proper storage of ingredients and cooking tools. Assist in menu planning and portion control to optimize food costs. Collaborate with kitchen staff to ensure timely and efficient service during breakfast hours. Follow food safety and hygiene regulations to ensure a safe dining experience for customers. Skills and Qualifications 2-5 years of experience in a restaurant or food service environment, particularly in making parathas or similar dishes. Strong knowledge of Indian breakfast cuisine, with a focus on parathas and accompaniments. Ability to work in a fast-paced environment while maintaining quality and consistency. Excellent knife skills and familiarity with various cooking techniques and equipment. Good communication skills and ability to work collaboratively in a team setting. Basic knowledge of food safety standards and practices.

Description We are seeking a skilled South Indian Cook to join our culinary team. The ideal candidate will have a passion for South Indian cuisine and a strong understanding of traditional cooking methods. The Cook will be responsible for preparing a variety of authentic dishes, maintaining cleanliness in the kitchen, and contributing to menu development. Responsibilities Prepare and cook authentic South Indian dishes including dosa, idli, sambar, rasam, and various chutneys. Maintain high standards of food hygiene and safety in the kitchen. Plan and develop new recipes and menus based on seasonal availability of ingredients. Collaborate with kitchen staff to ensure efficient kitchen operations and timely service. Monitor inventory levels and assist in ordering supplies as needed. Skills and Qualifications 2-5 years of experience in South Indian cuisine preparation. Proficient in traditional cooking techniques and methods used in South Indian cooking. Knowledge of food safety and sanitation practices. Ability to work in a fast-paced environment and manage time efficiently. Good communication skills and ability to work as part of a team.

Description We are seeking a skilled Restaurant Tea Maker to join our team in India. The ideal candidate will have a passion for tea and a strong understanding of different brewing techniques to create a delightful experience for our customers. Responsibilities Prepare a variety of tea blends and infusions according to established recipes. Ensure high-quality standards for all tea products served to customers. Maintain cleanliness and organization of the tea preparation area. Educate customers about different types of tea and their benefits. Assist in managing inventory and ordering of tea supplies. Skills and Qualifications 2-5 years of experience in a tea-making or beverage preparation role. Strong knowledge of various tea types, brewing techniques, and flavor profiles. Excellent customer service and communication skills. Ability to work in a fast-paced environment and handle multiple tasks. Basic knowledge of food safety and hygiene standards.

Description We are seeking a skilled Paratha Chef to join our culinary team in India. The ideal candidate will have a passion for Indian cuisine, with expertise in preparing a variety of parathas. This role involves both cooking and collaborating with team members to enhance our menu offerings. Responsibilities Prepare and cook a variety of parathas, ensuring high quality and taste. Maintain cleanliness and organization in the kitchen area while cooking. Follow food safety and hygiene standards strictly during preparation and cooking. Collaborate with the team to create new paratha recipes and menu items. Assist in inventory management and ordering of ingredients required for paratha preparation. Skills and Qualifications 2-5 years of experience in Indian cuisine, specifically in making parathas. Proficient in cooking techniques and methods related to Indian bread preparation. Strong understanding of flavor profiles and spices used in paratha making. Ability to work in a fast-paced kitchen environment and manage time effectively. Good communication skills and ability to work as part of a team.

Description We are seeking an experienced Juice Maker to join our team in India. The ideal candidate will have a passion for health and wellness, along with the skills to create delicious and nutritious juices that enhance our customers experience. Responsibilities Prepare and serve a variety of fresh juices and smoothies according to customer preferences. Maintain cleanliness and hygiene standards in the juice preparation area. Manage inventory of fruits, vegetables, and other ingredients, ensuring freshness and quality. Engage with customers to provide a pleasant experience and recommend menu items. Handle cash transactions and maintain accurate sales records. Skills and Qualifications 2-5 years of experience in a food and beverage service role, preferably in a juice bar or caf environment. Proficient in using juicing equipment and kitchen appliances safely and effectively. Strong knowledge of various fruits and vegetables and their nutritional benefits. Excellent customer service skills and ability to communicate effectively with customers. Ability to work in a fast-paced environment and manage time efficiently.

Description We are seeking a skilled Tea Maker to join our team. The ideal candidate will have a passion for tea, a keen sense of customer service, and the ability to prepare a wide range of tea beverages. The Tea Maker will play a vital role in creating a warm and welcoming environment for our customers. Responsibilities Prepare a variety of teas according to customer preferences and specifications. Maintain cleanliness and organization of the tea preparation area. Ensure high-quality standards in tea brewing and serving processes. Interact with customers to provide information and recommendations about different tea varieties. Monitor inventory levels of tea leaves and supplies, and assist in reordering when necessary. Skills and Qualifications 2-5 years of experience in a similar role, preferably in a cafe or restaurant setting. Strong knowledge of different tea types and brewing techniques. Ability to operate tea brewing equipment safely and effectively. Excellent customer service and communication skills. Basic knowledge of hygiene and food safety practices.

Description We are seeking an experienced Senior Pizzaiolo to join our dynamic team in Kuwait. The ideal candidate will have a passion for pizza-making and a strong background in culinary arts, specifically in crafting high-quality pizzas. Responsibilities Prepare and bake a variety of pizzas according to traditional and innovative recipes. Ensure high-quality ingredients are used and maintain cleanliness of the kitchen. Oversee the preparation of dough, sauces, and toppings. Monitor inventory levels and order supplies as needed. Train and mentor junior kitchen staff in pizza-making techniques. Maintain kitchen equipment and ensure it is in good working condition. Adhere to food safety and sanitation guidelines at all times. Skills and Qualifications 6-12 years of experience as a pizzaiolo or in a similar role. In-depth knowledge of pizza-making techniques and different cooking methods. Strong understanding of food safety and sanitation regulations. Proficiency in using pizza ovens and kitchen equipment. Ability to work in a fast-paced environment and manage multiple tasks. Creativity in developing new pizza recipes and toppings. Excellent communication and teamwork skills. Accommodation & Transportation FREE. 9 hours a day work 1 hour break included. Weekly 1 day off.

Description We are seeking a skilled Chef de Partie to join our culinary team in Qatar. The ideal candidate will have a passion for cooking, a creative flair for food presentation, and the ability to work collaboratively in a dynamic kitchen environment. This role is essential in ensuring that high standards of food quality and presentation are achieved. Responsibilities Prepare and cook high-quality dishes as per the restaurant's menu standards. Supervise and train junior kitchen staff, ensuring adherence to food safety and hygiene standards. Assist in menu planning and development, offering creative ideas for new dishes. Monitor inventory levels and assist in ordering supplies to ensure the kitchen is stocked with necessary ingredients. Ensure the kitchen operates efficiently and effectively, maintaining a clean and organized workspace. Skills and Qualifications 3-7 years of experience in a professional kitchen environment, preferably in a similar role. Proficient in various cooking techniques and methods, including grilling, roasting, frying, and baking. Strong knowledge of food safety and sanitation guidelines, with a commitment to maintaining high standards. Ability to work in a fast-paced environment and manage multiple tasks simultaneously. Excellent communication and teamwork skills, with a positive attitude and a strong work ethic. Chef de PartySalary QR 3500. Age Limit 25 to 35 Years.