Catering Specialist

Overview

Executive Chef

• Experience: 8–12 years in hospitality, catering, or large-scale kitchen operations.
• Qualifications: Culinary qualification or professional chef certification.
• Multi-site kitchen & food production leadership
• HACCP, food safety & hygiene compliance.
• Menu design, standardization & cost control
• GCC/international catering experience preferred.
• Team management, training & performance
• Qatar driving license preferred.

Sous Chef

Qualifications

• Culinary training or equivalent kitchen experience.
• Daily kitchen operations supervision
• Team training & motivation.
• Menu execution & quality control
• Front-of-house coordination.
• Stock monitoring & inventory control
• HACCP & food safety compliance.
• Chef de Partie:
• Experience: 4–6 years in hospitality or catering operations.
• Qualifications: Culinary diploma or equivalent professional training.
• Section ownership & food production management
• Portion control & waste minimization.
• Recipe adherence & quality standards
• Inventory & FIFO stock rotation.
• Commis chef supervision & guidance
• HACCP & hygiene compliance.

Demi Chef De Partie

• Experience as Commis Chef or Demi Chef.
• Qualifications: Culinary training or relevant kitchen experience.
• Section food preparation & presentation
• Workstation cleanliness & organization.
• Senior chef support & quality maintenance
• HACCP & food safety compliance.
• Stock monitoring & proper storage (FIFO)
• Peak service support.

Commis Chef

• Experience: Entry-level; previous Commis Chef experience preferred.
• Qualifications: Basic culinary skills; food safety knowledge.
• Food preparation & cooking to recipe standards
• Proper storage & stock rotation (FIFO)
• HACCP & food hygiene compliance
• Portion control & waste reduction.

Chief Baker

• Experience: Proven experience as Baker or Chief Baker in high-volume environment.
• Qualifications: Professional baking training or equivalent experience.
• Daily bakery production oversight
• Inventory & FIFO stock management.
• Quality, consistency & presentation standards
• Equipment maintenance & cleanliness.
• Team training, supervision & development
• HACCP & food safety compliance.

Head Butcher

• Experience: Proven experience as Butcher or Head Butcher in high-volume environment.
• Qualifications: Professional butchery training or equivalent experience.
• Butchery operations: Cutting, trimming & portioning
• Inventory & FIFO stock management.
• Meat quality, consistency & presentation
• Equipment maintenance & sanitation.
• Team supervision & development
• HACCP & food safety compliance.

Barista

• Experience in café, hospitality, or retail preferred.
• Qualifications: Coffee preparation knowledge; food safety awareness.
• High-quality beverage & food preparation
• Stock monitoring & rotation.
• Customer service excellence
• Brand standards & menu knowledge.
• POS transaction handling
• HACCP & hygiene compliance.

Restaurant Manager

• Experience: 6–10 years in restaurant or catering operations.
• Qualifications: Bachelor's degree/diploma in Hospitality or related field.
• Full restaurant operations management
• Cost control & revenue optimization.
• Team leadership, scheduling & performance
• Site audits, inspections & compliance.
• Customer experience & complaint resolution
• POS systems & MS Office proficiency.

Catering Supervisor

• Experience: Supervisory experience in hospitality, catering, or retail.
• Qualifications: Relevant hospitality or operations qualification.
• Daily catering operations supervision
• Inventory control & waste reduction.
• Staff performance monitoring & training
• Operational records & documentation.
• Customer feedback & issue resolution
• HACCP & food safety compliance.

Waiter And Waitress

• Experience: Experience in hospitality, catering, or retail preferred.
• Qualifications: Food safety awareness; customer service skills.
• Food & beverage service to high standards
• Dining area cleanliness & setup.
• Order taking, billing & POS handling
• Kitchen & team coordination.
• Customer inquiry & complaint handling
• HACCP & hygiene compliance.

Assistant Operations Manager

• Experience: 4–6 years in catering, hospitality, or retail operations.
• Qualifications: Bachelor's degree in Hospitality, Business Administration, or related field.
• Multi-site daily operations support
• Operational procedures implementation.
• Manpower planning & staff deployment
• Reporting & documentation management.
• Site audits, inspections & quality checks
• HACCP & food safety compliance.

Dispatch Supervisor

• Experience: Experience in hospitality, catering, logistics, or retail.
• Qualifications: Relevant operations or logistics qualification.
• Daily dispatch & order fulfillment oversight
• Dispatch records & reporting.
• Delivery schedules & route planning
• Team training & performance supervision.
• Cross-team coordination (kitchen, logistics, service)
• Food safety & transport standards compliance.

Store Keeper

• Experience in hospitality, catering, retail, or warehouse operations.
• Qualifications: Basic computer skills; inventory management knowledge.
• Stock receiving, storage & issuing
• FIFO stock rotation & proper storage conditions.
• Accurate inventory records & reporting
• Cross-team supply coordination.
• Regular stock counts & audits
• Discrepancy & shortage reporting.

Steward Supervisor

• Experience in hospitality, stewarding, catering, or retail.
• Qualifications: Food safety & sanitation knowledge.
• Stewarding operations supervision
• Chemical usage monitoring & safe storage
• Cleaning schedules, dishwashing & waste disposal
• Sanitation records & cleaning logs
• Team training & performance management
• HACCP & hygiene compliance.

Steward

• Experience in hospitality or catering is preferred.
• Qualifications: Basic hygiene & sanitation awareness.
• Kitchen & service area cleanliness
• Supply receiving & organized storage.
• Dishwashing & waste disposal
• Maintenance & hygiene issue reporting.
• Cleaning schedule adherence
• HACCP & sanitation standards compliance.

F&B Administrator

• Experience: 2–4 years in catering, hospitality, or retail operations.
• Qualifications: Bachelor's degree/diploma in Hospitality, Business Administration, or related field.
• F&B administrative & operational support
• Scheduling, attendance & coordination support.
• Daily operations, sales & inventory records
• MS Office proficiency (Excel, Word).
• Purchase orders & supplier documentation
• HACCP & compliance documentation.

Purchase Officer

• Experience: 3–5 years in catering, hospitality, or retail procurement.
• Qualifications: Bachelor's degree/diploma in Procurement, Supply Chain, or Business.
• Daily procurement & sourcing activities
• ERP systems & MS Office proficiency.
• Supplier negotiation & vendor management
• Inventory & cost-saving initiatives.
• Purchase order processing & delivery tracking
• Procurement compliance & documentation.

Nutritionist

• Experience: 3–5 years in catering or food service operations
• Qualifications: Bachelor's degree in Nutrition, Dietetics, or Food Science.
• Balanced menu design & dietary planning
• Portion control & nutritional value monitoring.
• Special & medical diet analysis
• HACCP & food safety audit support.
• Kitchen coordination for menu execution
• Nutritional guidance & staff awareness.

Hseq Manager

• Experience: 7–10 years HSEQ experience; catering/hospitality sector preferred
• Qualifications: Bachelor's degree in Occupational Health & Safety; NEBOSH preferred; IOSH/ISO an advantage.
• HSEQ policy development & implementation
• Audit planning, execution & incident investigation.
• Qatar HSE regulation & food safety compliance
• HACCP oversight & hygiene standards.
• Risk assessments & hazard identification
• HSEQ training, KPI monitoring & reporting.
• All roles based in Qatar.
• Valid Qatar Driving License is an advantage for most roles.
• HACCP. and food safety compliance is required across all positions.