Prepare, organize, and present cold dishes, salads, appetizers, charcuterie, sandwiches, and decorative platters for catering events. Ensure high-quality presentation, taste, and hygiene standards.
Key Responsibilities:
Prepare and present cold dishes, salads, canapes, and buffets.
Create decorative platters for events.
Maintain hygiene and follow food safety regulations (HACCP).
Assist with inventory and minimize food wastage.
Requirements:
Experience as Garde Manger or Cold Kitchen Chef (catering/banquet preferred).
Culinary diploma/degree preferred.
Creative, detail-oriented, and able to work under pressure.
Knowledge of cold sauces, terrines, charcuterie, and food presentation.
Documents Required:
Valid QID
NOC for sponsorship transfer
FHC
Benefits:
Accommodation and transportation provided
Overtime pay when required
Job Type: Full-time
Pay: QAR3,000.00 per month
Application Question(s):
WILL YOU ACCEPT ACCOMMODATION AND TRANSPORTAION PROVIDED BY COMPANY?
DO YOU HAVE NOC?
CAN YOU JOIN IMMEDIATELY?
Experience:
Cold Kitchen Chef: 3 years (Required)
* HOTEL OR CATERING INDUSTRY: 2 years (Required)
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