Senior Arabic Cuisine Chef - Mezze, Grills & Kitchen Leader

Wyndham Hotels & Resorts EMEA; Doha; On-site; QAR 70,000 - 100,000; Full time

Job summary

Wyndham Hotels & Resorts EMEA in Doha seeks a Senior Chef de Partie – Arabic Cuisine to lead the designated Arabic kitchen section, ensuring authenticity, quality, and presentation in line with five-star hotel standards.

You will mentor junior cooks, implement HACCP and allergen controls, contribute to menu development, and collaborate with the Sous Chef on daily production, events, and cost control, while delivering exceptional Arabic dishes.

Qualifications

• Minimum 3–5 years of professional kitchen experience in luxury settings.
• Demonstrated experience in Arabic and Middle Eastern cuisine with strong knowledge of traditional recipes, regional flavours, ingredients and techniques.
• Proven track record of supervising or supporting the development of junior kitchen staff.
• Strong knowledge of Arabic culinary preparations including mezze, rice dishes, grills, stews, and regional specialties.
• Experience in luxury buffet, à la carte, banquet and high-volume food production is an advantage.
• Excellent understanding of HACCP, food safety, hygiene, allergen control and occupational health and safety requirements.
• Ability to work flexible hours, including evenings, weekends, public holidays and extended shifts.

Responsibilities

• Oversee and manage the designated Arabic kitchen section for efficient operations and service.
• Prepare, cook and present authentic Arabic and Middle Eastern dishes per approved recipes and hotel standards.
• Supervise, train and motivate junior chefs and commis, delegating tasks effectively.
• Ensure portioning, flavour balance, plating and five-star presentation across all service formats.
• Support stock control, requisitions, inventory management and food cost monitoring.

Job description

Wyndham Hotels & Resorts EMEA in Doha seeks a Senior Chef de Partie – Arabic Cuisine to lead the designated Arabic kitchen section, ensuring authenticity, quality, and presentation in line with five-star hotel standards.

You will mentor junior cooks, implement HACCP and allergen controls, contribute to menu development, and collaborate with the Sous Chef on daily production, events, and cost control, while delivering exceptional Arabic dishes.