Commis Chef

Hyatt Hotels Corporation; Doha; On-site; QAR 20,000 - 36,000; Full time

Job summary

Andaz Doha, part of Hyatt Hotels Corporation, focuses on delivering Moments of More through hospitality and culinary excellence. We are seeking a Commis Chef to support the kitchen team with Hyatt International standards and deliver a consistent, high-quality product.

The role requires 1 year of Commis Chef experience or 2 years as an Apprentice, basic culinary skills, and good hygiene knowledge, with a service-oriented approach to guests and colleagues.

Qualifications

• 1 year work experience as Commis Chef or 2 years as Apprentice in a hotel or restaurant with good standards.
• Basic culinary skills.
• Good hygiene knowledge.

Responsibilities

• To provide an excellent and consistent level of service, preparing a consistent, high-quality food product and ensuring courteous, professional and efficient service that supports Hyatt's operating concept and standards.

Skills

Basic Culinary Skills

Good Hygiene Knowledge

Job description

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\"Hyatt is a place of learning – similar to a university. The company offers so many ways for me to learn and grow, both professionally and personally.\"

At Andaz Doha, we focus on our brand promise of delivering Moments of More by offering challenging and rewarding careers that are more than just your typical job. Our values ofWellbeing,Inclusion,Respect,Empathy,Integrity,andExperimentationare the core of what we do. Our family atmosphere is what keeps our colleagues highly engaged.

You will be responsible to provide an excellent and consistent level of service to your customers. The Commis Chef is responsible to prepare a consistent, high-quality food product and ensure courteous, professional, efficient and flexible service that supports the out let’s operating concept and Hyatt International standards.

Qualifications

• 1 year work experience as Commis Chef or 2 years as Apprentice in a hotel or restaurant with good standards / Basic Culinary skills / good hygiene knowledge.

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