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Specialty Chef – Pide / Lahmacun

Rixos Hotels
Lusail, QAT
fulltime
Entry
Today
Culinary ArtsMenu PlanningFood CostingHygiene and SafetyKitchen ManagementGourmet Cooking
Free

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Rixos Premium Qetaifan Island North

Rixos Premium Qetaifan Island North offers guests a luxurious breakaway to an island packed with entertainment and adventure.

With five acres of fun-filled attractions, including a sensational waterpark, private beach, retail area, a beach club, and numerous fine dining and casual restaurants, Rixos Premium Qetaifan Island North is the ultimate multi-inclusive vacation destination.

Specialty Chef - Pide / Lahmacun

  • The Specialty Chef – Pide/Lahmacun is responsible for preparing, baking, and presenting authentic Turkish pide and lahmacun dishes to the highest quality standards.
  • The role requires expertise in dough preparation, traditional toppings, wood-fired or deck oven baking techniques, and maintaining consistency in taste, texture, and presentation.
  • Prepare and produce authentic Turkish pide and lahmacun following traditional recipes and presentation standards.
  • Prepare and manage dough fermentation, portioning, and shaping techniques.
  • Ensure proper preparation of toppings, fillings, sauces, and garnishes.
  • Operate and maintain stone deck or wood-fired ovens effectively.
  • Monitor food quality, portion control, and presentation before service.
  • Maintain hygiene and food safety standards in compliance with HACCP guidelines.
  • Manage mise en place and ensure readiness for service periods.
  • Control food cost by minimizing waste and properly storing ingredients.
  • Train and guide junior kitchen staff when required.
  • Support menu development and introduce creative variations while maintaining authenticity.

Qualifications

  • Proven experience as a Pide or Lahmacun Chef, preferably in a Turkish or Middle Eastern restaurant.
  • Strong knowledge of traditional Turkish cuisine and baking techniques.
  • Experience handling wood-fired or stone ovens is an advantage.
  • Knowledge of dough fermentation processes and ingredient quality control.
  • Good understanding of food safety and hygiene standards.
  • Ability to work under pressure in a fast-paced kitchen environment.
  • Team player with strong communication skills.

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