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Commissary & Butchery Junior Chef de Cuisine

Doha, Qatar

Commissary & Butchery Junior Chef de Cuisine

  • Doha
  • Kitchen Division
  • Full time

Mandarin Oriental Hotel Group

Mandarin Oriental Hotel Group is the award winning owner and operator of some of the most luxurious hotels, resorts and residences located in prime destinations around the world.

Increasingly recognized for creating some of the world’s most sought-after properties, the Group provides 21st century luxury with oriental charm. Above all, Mandarin Oriental is renowned for creating unique hotels through distinctive design and a strong sense of place, luxury hotels right for their time and place. 

Mandarin Oriental, Doha

Mandarin Oriental, Doha is an intimate and stylish urban retreat, blending Qatari-influenced heritage with modern design. Located in the heart of Msheireb Downtown Doha, within walking distance to Souq Waqif, Museum of Islamic Art and a short distance to the business district, West Bay.

At Mandarin Oriental, Doha we welcome colleagues with the passion to deliver the best service and exceed our guest’s expectations.

Main Responsibilities

  • Oversee and maintain all operational and administrative aspects of the Cold Kitchen, Butchery and Commissary
  • Create and maintain a great synergy between all kitchens to assure maximum efficiency
  • Work closely with all related Chef de Cuisines to ensure proper preparation of Cold Kitchen and Butchery items for their respective kitchen
  • Ensure the fruit, vegetable, meat, fish and seafood items are distributed accordingly to its requested outlets
  • Provide leadership, direction and support to all colleagues at any time
  • Support the Chef de Cuisine to prepare a weekly roster
  • Ensure that all cuts are prepared in the highest quality by using only the best and freshest products as standards set by the Executive Chef
  • Closely monitor Cold Kitchen, Commissary and Butchery department and all other kitchens to control wastage and keep the food cost to minimum
  • Ensure that support is given to all kitchens with fruit, vegetable, meat, fish and seafood preparation if needed
  • Supervise the maintenance and cleanliness of the Cold Kitchen, Commissary and Butchery kitchens at all times follow up accordingly on the produced reports to achieve an immaculate environment


  • Degree or Higher National Diploma in Hospitality/Culinary arts is preferred
  • Experience as Junior Chef de Cuisine of Garde Manger department in a high volume restaurant with highest levels of service is preferred
  • A minimum of 4 years of experience working in a 5-star hotel or free standing restaurant environment
  • International work experience in at least two of the following regions: Asia, Europe, North America and preferably Middle East

If you are interested in joining our team apply today!

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