Job description

Position Summary:

The Butcher is responsible for preparing, cutting, and processing meat products to ensure high-quality standards and meet customer requirements. This role involves working with various types of meat, maintaining a clean work area, and providing excellent customer service.

Key Responsibilities:

• Meat Preparation: Cut, trim, and process meat according to customer specifications and company standards. This includes preparing cuts of beef, pork, poultry, and other meats.
• Quality Control: Inspect meat products for quality and freshness, and ensure they meet safety and hygiene standards.
• Customer Service: Assist customers with special orders, answer questions about meat products, and provide recommendations on cuts and preparation methods.
• Inventory Management: Monitor stock levels, rotate inventory to ensure freshness, and report any discrepancies or needs for ordering additional supplies.
• Equipment Maintenance: Operate and maintain butcher equipment, such as knives, saws, and grinders, ensuring they are sharp and in good working condition.
• Sanitation: Maintain a clean and organized work area, adhering to health and safety regulations. Perform regular cleaning and sanitization of tools and work surfaces.
• Compliance: Follow all food safety regulations and company policies to ensure meat products are handled and stored correctly.

Qualifications:

• Experience: Previous experience as a butcher or in a similar role is preferred. On-the-job training may be provided for candidates with relevant experience in a related field.
• Skills: Strong knowledge of meat cuts and preparation techniques. Ability to handle and operate butcher tools and equipment safely.
• Education: High school diploma or equivalent. Culinary or butchery certification is a plus.
• Physical Requirements: Ability to lift heavy items, stand for extended periods, and work in a cold environment.
• Personal Traits: Attention to detail, strong work ethic, and good customer service skills.

Job description

The Storekeeper in the Food & Beverage department is responsible for managing inventory, ensuring the proper storage of food and beverage items, and maintaining accurate records of stock levels. This role involves coordinating with suppliers, managing stock rotation, and supporting the F&B team to ensure timely availability of ingredients and supplies.

Key Responsibilities:

• Inventory Management: Receive, inspect, and store food and beverage items in accordance with company standards. Ensure stock is rotated to maintain freshness and minimize waste.
• Stock Control: Monitor inventory levels and place orders for supplies as needed. Maintain accurate records of stock quantities and movements using inventory management systems.
• Quality Assurance: Check and verify the quality and safety of received goods. Report any discrepancies or issues to the Purchasing Manager or F&B Manager.
• Supplier Coordination: Liaise with suppliers to coordinate deliveries, manage returns, and resolve any issues related to orders or deliveries.
• Documentation: Maintain accurate documentation of stock receipts, issuance, and adjustments. Ensure all records are up-to-date and in compliance with company policies.
• Storage Management: Organize and maintain storage areas, ensuring that food and beverage items are stored properly and are easily accessible. Adhere to hygiene and safety regulations.
• Reporting: Provide regular reports on inventory levels, stock movements, and any issues encountered. Assist in inventory audits and reconciliations as required.
• Team Support: Assist the F&B team with their inventory needs, including providing requested items promptly and managing special requests or orders.

Qualifications:

• Experience: Previous experience as a storekeeper or in a similar inventory management role in the F&B industry is preferred. Familiarity with inventory management systems is a plus.
• Skills: Strong organizational skills, attention to detail, and ability to manage multiple tasks effectively. Proficiency in inventory software and Microsoft Office Suite.
• Education: High school diploma or equivalent; additional training or certification in inventory management is a plus.
• Physical Requirements: Ability to lift and move heavy items, stand for extended periods, and work in varying temperatures (e.g., cold storage).
• Personal Traits: Strong communication skills, problem-solving abilities, and a proactive approach to managing inventory and resolving issues.

Job description

The Chef de Partie - Seafood will be responsible for overseeing the seafood station in the kitchen, ensuring the preparation and presentation of seafood dishes meet the highest standards of quality. This role involves working closely with the Sous Chef and Head Chef to develop and execute seafood menus, manage kitchen operations, and maintain a clean and organized work environment.

Key Responsibilities:

• Seafood Preparation: Prepare and cook seafood dishes according to the restaurant’s recipes and standards. Ensure that all seafood is fresh, properly handled, and meets quality and safety standards.
• Station Management: Oversee the seafood station, including managing inventory, ordering supplies, and ensuring that all equipment is in good working order. Coordinate with other kitchen staff to ensure smooth and efficient service.
• Menu Development: Collaborate with the Sous Chef and Head Chef to develop and refine seafood menu items. Contribute creative ideas and suggestions for new dishes and seasonal specials.
• Quality Control: Monitor and maintain the quality and presentation of seafood dishes. Ensure that all dishes are plated beautifully and served at the correct temperature.
• Health and Safety: Adhere to food safety and hygiene regulations, including proper storage, handling, and cooking of seafood. Maintain a clean and organized work area, and ensure compliance with health and safety standards.
• Training and Development: Mentor and train junior kitchen staff and apprentices in seafood preparation techniques and kitchen procedures. Foster a positive and collaborative work environment.
• Customer Interaction: Occasionally interact with guests to provide information about seafood dishes and accommodate special requests or dietary requirements.

Qualifications:

• Experience: Minimum of 3-5 years of experience in a professional kitchen, with a focus on seafood. Previous experience as a Chef de Partie or in a similar role is preferred.
• Skills: Proficiency in seafood preparation and cooking techniques. Strong understanding of flavor profiles, seasonality, and presentation. Ability to work efficiently under pressure and in a fast-paced environment.
• Knowledge: Knowledge of food safety regulations and best practices for handling seafood. Familiarity with a range of seafood species and preparation methods.
• Education: Culinary degree or equivalent experience in a high-end restaurant or seafood-focused establishment.
• Personal Traits: Passionate about seafood and culinary excellence. Strong attention to detail and commitment to delivering high-quality dishes. Excellent communication and teamwork skills.

Job description

• Oversee the entire chocolate-making process, including roasting, grinding, refining, and tempering.
• Develop and create a variety of chocolate products, including truffles, bonbons, bars, and other confections.
• Experiment with and create new chocolate recipes, flavors, and techniques.
• Ensure all chocolate products meet high-quality standards and are produced consistently.
• Maintain a clean and organized workspace, adhering to all health and safety regulations.
• Manage inventory of chocolate ingredients and supplies, placing orders as needed.
• Monitor and control production costs to meet budget requirements.
• Train and supervise junior staff or apprentices as needed.
• Stay current with industry trends and innovations in chocolate making and confectionery.

Qualifications:

• 2-3 years of experience as a Chocolatier or in a similar role within the confectionery industry.

In-depth knowledge of chocolate production processes, techniques, and equipment.

Job description

Prepares and bakes cakes, cookies, donuts, macaroon, pastries and other items.

Operates baking machineries.

• Baker in cooking and preparations of cakes, pastries and other items.
• Maintain the premises of baking area in a neat and hygienic manner.
• Baker in lifting heavy sacks of flour and other baking items.
• Bakers in operating baking machineries and implements.
• Maintain and sanitize baking utensils, tools, implements and machinery.
• Develop and create new delicious bakery products and recipes.
• Develop decorative cakes and pastries to meet customers’ orders and tastes.
• Ensure total customer satisfaction through baking of delicious bakery products.
• Strictly adhere to food safety laws and standards while preparing bakery products.
• NOC & QID Required, Food Handling Certificate

Must provide below

• Valid QID
• NOC
• Food handling certificate

Job description

Key Responsibilities

• Team Supervision
• Lead, train, and manage the maintenance team, assigning tasks and monitoring performance.
• Develop work schedules, allocate resources, and ensure timely completion of projects.
• Provide ongoing mentorship and ensure adherence to company policies and safety guidelines.
• Maintenance Planning & Execution
• Oversee preventative maintenance programs for equipment and facilities.
• Respond promptly to maintenance requests and emergencies.
• Troubleshoot and resolve mechanical, electrical, and technical issues.
• Ensure maintenance logs, records, and documentation are accurate and up-to-date.
• Equipment & Inventory Management
• Maintain inventory of tools, equipment, and spare parts, ensuring availability when needed.
• Coordinate with vendors and suppliers for repair services and procurement of materials.
• Monitor equipment performance and recommend upgrades or replacements as necessary.
• Compliance & Safety
• Ensure all maintenance activities comply with local, state, and federal regulations.
• Conduct routine inspections to identify and address safety hazards.
• Enforce strict adherence to safety protocols and procedures.
• Collaboration & Communication
• Work closely with other departments to minimize downtime and enhance operational efficiency.
• Communicate regularly with management to provide updates on maintenance activities, issues, and improvement plans.

Job description

Key Responsibilities

• Stewarding Operations
• Supervise the daily cleaning and sanitation of all kitchen equipment, utensils, and facilities.
• Monitor dishwashing operations and ensure adherence to hygiene standards.
• Coordinate waste disposal and recycling processes.
• Team Management
• Hire, train, and mentor stewarding staff.
• Schedule shifts and manage attendance.
• Conduct regular team meetings and performance evaluations.
• Inventory and Equipment Maintenance
• Maintain an accurate inventory of kitchen and cleaning supplies.
• Order and replenish cleaning materials and chemicals as required.
• Ensure all equipment is in good working order; coordinate repairs as necessary.
• Health & Safety Compliance
• Ensure compliance with local health and safety regulations.
• Conduct regular inspections to maintain hygiene and safety standards.
• Implement safety training and protocols for staff.
• Collaboration with Other Departments
• Work closely with the culinary and food & beverage teams to ensure smooth operations.
• Provide support during special events, banquets, or high-volume service periods.
• Cost Control
• Manage budget for stewarding operations.
• Minimize breakage and loss of equipment through effective training and supervision.
• Optimize resource allocation for cost efficiency.

Job description

• Sales and Customer Engagement:
• Proactively engage with customers in the showroom or during field visits.
• Understand customer requirements and provide recommendations for kitchen furniture solutions.
• Prepare and present detailed quotations, designs, and proposals.
• Outside Sales Activities:
• Visit existing and potential clients to take orders and discuss their requirements.
• Build and maintain strong relationships through regular follow-ups and field visits.
• Promote new products and services to clients during visits.
• Order Processing and Follow-Up:
• Accurately document orders taken during client visits and ensure timely processing.
• Coordinate with the logistics and operations teams for seamless order fulfillment.
• Sales Target Achievement:
• Meet or exceed monthly and annual sales targets.
• Actively participate in promotional campaigns and events to boost sales.
• Product Knowledge:
• Develop in-depth knowledge of kitchen furniture products, materials, and trends.
• Educate customers on product features, benefits, and maintenance.
• Market and Competitor Analysis:
• Stay updated on market trends and competitor products.
• Suggest improvements to products and services based on customer feedback and market demands.
• Customer Relationship Management:
• Build and maintain strong relationships with customers to encourage repeat business.
• Handle customer complaints or concerns promptly and professionally.
• Administrative Duties:
• Maintain accurate records of sales, customer interactions, and inventory levels.
• Prepare regular sales reports for management review.

Skills and Qualifications:

• Proven experience in sales, preferably in kitchen furniture or related fields.
• Strong communication, negotiation, and interpersonal skills.
• Ability to work independently and manage time effectively.
• Basic knowledge of interior design or kitchen layouts is an advantage.
• Proficient in MS Office and CRM tools.
• Goal-oriented with a track record of meeting sales targets.
• Valid driver’s license and willingness to travel for outside sales activities

Experience:

• Sales Representative/Executive : 3 years in the mention field (Required)

Language:

• Arabic (Native)
• English (Excellent level)

License/Certification:

• Driving License in Qatar.
• Residency Permit (QID) in Qatar.

Job Types: Full-time, Permanent

Experience:

• Sales: 3 years (Preferred)