Seafood Chef Jobs in Iraq

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>We are seeking an exceptional Executive Pastry Chef to lead our culinary pastry operations in Baghdad, Iraq. This is a visionary leadership role where you will design and execute innovative pastry concepts while building and mentoring a high-performing team. As Executive Pastry Chef, you will be responsible for delivering culinary excellence across all dining venues, ensuring every guest experience is memorable and reflects our commitment to quality, creativity, and hospitality. <strong>Creative Leadership &amp; Menu Innovation</strong> Design and execute visually compelling, seasonal pastry menus across multiple dining outlets, lounges, in-room dining, banquets, and special events Introduce innovative techniques and presentation styles that elevate guest expectations and create distinctive culinary moments Develop pastry concepts that reflect our brand identity while respecting local culinary traditions and cultural preferences Stay ahead of industry trends and continuously refresh offerings to maintain competitive advantage <strong>Operational Excellence &amp; Quality Assurance</strong> Oversee day-to-day pastry kitchen operations to ensure efficiency, consistency, and adherence to premium quality standards Maintain full compliance with HACCP protocols and all local food safety regulations specific to Baghdad operations Optimize production processes to minimize waste while preserving the highest standards of product quality Implement and monitor rigorous hygiene and sanitation protocols across all pastry stations <strong>Team Development &amp; Culture Building</strong> Recruit, mentor, and develop a high-performing pastry team, fostering a collaborative culture of learning and innovation Conduct regular training sessions to enhance technical skills, service orientation, and professional development Provide ongoing coaching and support aligned with departmental goals and individual career aspirations Build a positive, inclusive team environment that encourages creativity, accountability, and mutual respect <strong>Financial &amp; Inventory Management</strong> Manage pastry department budgets and control food and labor costs in alignment with organizational financial objectives Oversee sourcing, purchasing, and inventory management with a focus on quality, sustainability, and cost efficiency Collaborate with the Executive Chef and Finance team on monthly forecasting, reporting, and financial planning Develop vendor relationships and negotiate contracts to secure premium ingredients at competitive prices <strong>Guest Engagement &amp; Brand Representation</strong> Actively engage with guests during key dining events and special occasions to gather feedback and ensure satisfaction Collaborate with Food &amp; Beverage and Marketing teams on promotional initiatives, seasonal concepts, and social media content Serve as an internal and external ambassador for our pastry vision, contributing to our culinary reputation in the Baghdad market Respond thoughtfully to guest feedback and use insights to continuously refine offerings and enhance service quality <strong>Service Excellence &amp; Hospitality</strong> Champion a culture of culinary excellence and intuitive service across the pastry team Establish and enforce clear service standards, ensuring all team members consistently deliver exceptional hospitality Lead by example, demonstrating professional demeanor and personal presentation that reflects our brand values Ensure every guest interaction exceeds expectations and reinforces our commitment to quality <strong>Sustainability &amp; Responsibility</strong> Champion sustainable practices within the pastry department by sourcing locally sourced and organic ingredients where possible Implement waste reduction initiatives and eco-friendly practices in all pastry operations Collaborate with suppliers to identify and implement green initiatives aligned with organizational sustainability commitments Educate the team on sustainable practices and foster environmental responsibility <strong>Compliance &amp; Safety</strong> Ensure strict adherence to all health, safety, and sanitation standards, as well as compliance with local Baghdad regulations Maintain a safe working environment for all employees, including comprehensive food safety protocols and emergency procedures Conduct regular safety training and ensure all staff are properly trained in emergency protocols and health standards Document and report on compliance metrics and safety performance</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><p><strong>Experience</strong> Minimum 5-7 years of proven leadership experience in luxury pastry operations, ideally within five-star hospitality or resort environments Demonstrated success leading high-performing pastry teams across multiple outlets and culinary concepts Extensive experience in menu innovation, guest experience delivery, cost management, and operational execution Proven track record managing complex pastry kitchens with high-volume service demands Experience working in diverse cultural environments and adapting culinary concepts to local preferences (preferred) Pre-opening or launch experience in new culinary operations (preferred) <strong>Education &amp; Certifications</strong> Degree in Culinary Arts, Hospitality Management, or a related discipline from an accredited institution Advanced pastry techniques certification or formal training in luxury patisserie Chocolatier certification or specialized pastry training (preferred) Certifications in business administration, Food &amp; Beverage management, or nutrition and sustainability (preferred) Food safety and HACCP certification or equivalent training <strong>Skills &amp; Core Competencies</strong> Creative Visionary: Exceptional passion for pastry artistry with the ability to design trend-driven, innovative menus that blend flavor, form, and storytelling Strategic Leadership: Skilled at building empowered, agile teams and leading effectively through both stability and organizational change Guest-Centric Mindset: Sharp attention to detail with an unwavering commitment to delivering exceptional guest experiences Business Acumen: Strong grasp of food costing, margin optimization, budgeting, vendor management, and financial planning Operational Dexterity: Effective at managing multiple kitchens and high-volume service with consistent excellence and efficiency Collaboration &amp; Communication: Strong interpersonal and communication skills to work cross-functionally with culinary, marketing, and Food &amp; Beverage teams Sustainability Mindset: Familiarity with eco-conscious sourcing, waste reduction, and wellness-forward food philosophies Adaptability &amp; Resilience: Comfortable navigating complex environments, balancing creative freedom with operational structure and local considerations Problem-Solving: Analytical and decisive approach to identifying challenges and implementing effective solutions Technical Proficiency: Competency with kitchen management software, menu engineering tools, and standard productivity applications Quality Assurance: Meticulous attention to consistency, presentation, and adherence to quality standards across all pastry offerings Motivational Leadership: Ability to inspire, develop, and retain talented team members while fostering a positive work culture <strong>Language &amp; Cultural Competencies</strong> Excellent reading, writing, and oral proficiency in the English language Ability to speak Arabic or basic understanding of local languages is a significant advantage Cultural awareness and sensitivity to local culinary traditions and preferences in Baghdad <strong>Personal Attributes</strong> Professional demeanor and high standards of personal presentation Resilient, organized, and goal-oriented approach to work Inclusive and empathetic leadership style Transparent and ethical in all professional dealings Flexible and adaptable to changing business needs and market conditions</p><p></p></section>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <br>Company Description<br><br><p>Join a hotel that is a member of the Accor network, whose group brings together more than 45 brands, 5,500 hotels, 10,000 restaurants and lifestyle destinations. Here, we believe in you and what you bring to the table. There are many opportunities for development and advancement. Every gesture, every smile, every action, contributes to creating a positive and memorable impact for our customers, our colleagues and also for our planet. Together, we embody the vision of responsible hospitality.</p><br><p>Take the opportunity to become a Heartist®, and let your heart guide you in this world where life beats faster.</p><br><br>Job Description<br><br><p>We are seeking an exceptional Executive Pastry Chef to lead our culinary pastry operations in Baghdad, Iraq. This is a visionary leadership role where you will design and execute innovative pastry concepts while building and mentoring a high-performing team. As Executive Pastry Chef, you will be responsible for delivering culinary excellence across all dining venues, ensuring every guest experience is memorable and reflects our commitment to quality, creativity, and hospitality.</p><br><p>**Creative Leadership &amp; Menu Innovation**</p><br><ul><li>Design and execute visually compelling, seasonal pastry menus across multiple dining outlets, lounges, in-room dining, banquets, and special events</li><li>Introduce innovative techniques and presentation styles that elevate guest expectations and create distinctive culinary moments</li><li>Develop pastry concepts that reflect our brand identity while respecting local culinary traditions and cultural preferences</li><li>Stay ahead of industry trends and continuously refresh offerings to maintain competitive advantage</li></ul><p>**Operational Excellence &amp; Quality Assurance**</p><br><ul><li>Oversee day-to-day pastry kitchen operations to ensure efficiency, consistency, and adherence to premium quality standards</li><li>Maintain full compliance with HACCP protocols and all local food safety regulations specific to Baghdad operations</li><li>Optimize production processes to minimize waste while preserving the highest standards of product quality</li><li>Implement and monitor rigorous hygiene and sanitation protocols across all pastry stations</li></ul><p>**Team Development &amp; Culture Building**</p><br><ul><li>Recruit, mentor, and develop a high-performing pastry team, fostering a collaborative culture of learning and innovation</li><li>Conduct regular training sessions to enhance technical skills, service orientation, and professional development</li><li>Provide ongoing coaching and support aligned with departmental goals and individual career aspirations</li><li>Build a positive, inclusive team environment that encourages creativity, accountability, and mutual respect</li></ul><p>**Financial &amp; Inventory Management**</p><br><ul><li>Manage pastry department budgets and control food and labor costs in alignment with organizational financial objectives</li><li>Oversee sourcing, purchasing, and inventory management with a focus on quality, sustainability, and cost efficiency</li><li>Collaborate with the Executive Chef and Finance team on monthly forecasting, reporting, and financial planning</li><li>Develop vendor relationships and negotiate contracts to secure premium ingredients at competitive prices</li></ul><p>**Guest Engagement &amp; Brand Representation**</p><br><ul><li>Actively engage with guests during key dining events and special occasions to gather feedback and ensure satisfaction</li><li>Collaborate with Food &amp; Beverage and Marketing teams on promotional initiatives, seasonal concepts, and social media content</li><li>Serve as an internal and external ambassador for our pastry vision, contributing to our culinary reputation in the Baghdad market</li><li>Respond thoughtfully to guest feedback and use insights to continuously refine offerings and enhance service quality</li></ul><p>**Service Excellence &amp; Hospitality**</p><br><ul><li>Champion a culture of culinary excellence and intuitive service across the pastry team</li><li>Establish and enforce clear service standards, ensuring all team members consistently deliver exceptional hospitality</li><li>Lead by example, demonstrating professional demeanor and personal presentation that reflects our brand values</li><li>Ensure every guest interaction exceeds expectations and reinforces our commitment to quality</li></ul><p>**Sustainability &amp; Responsibility**</p><br><ul><li>Champion sustainable practices within the pastry department by sourcing locally sourced and organic ingredients where possible</li><li>Implement waste reduction initiatives and eco-friendly practices in all pastry operations</li><li>Collaborate with suppliers to identify and implement green initiatives aligned with organizational sustainability commitments</li><li>Educate the team on sustainable practices and foster environmental responsibility</li></ul><p>**Compliance &amp; Safety**</p><br><ul><li>Ensure strict adherence to all health, safety, and sanitation standards, as well as compliance with local Baghdad regulations</li><li>Maintain a safe working environment for all employees, including comprehensive food safety protocols and emergency procedures</li><li>Conduct regular safety training and ensure all staff are properly trained in emergency protocols and health standards</li><li>Document and report on compliance metrics and safety performance</li></ul><br>Qualifications<br><br><p>**Experience**</p><br><ul><li>Minimum 5-7 years of proven leadership experience in luxury pastry operations, ideally within five-star hospitality or resort environments</li><li>Demonstrated success leading high-performing pastry teams across multiple outlets and culinary concepts</li><li>Extensive experience in menu innovation, guest experience delivery, cost management, and operational execution</li><li>Proven track record managing complex pastry kitchens with high-volume service demands</li><li>Experience working in diverse cultural environments and adapting culinary concepts to local preferences (preferred)</li><li>Pre-opening or launch experience in new culinary operations (preferred)</li></ul><p>**Education &amp; Certifications**</p><br><ul><li>Degree in Culinary Arts, Hospitality Management, or a related discipline from an accredited institution</li><li>Advanced pastry techniques certification or formal training in luxury patisserie</li><li>Chocolatier certification or specialized pastry training (preferred)</li><li>Certifications in business administration, Food &amp; Beverage management, or nutrition and sustainability (preferred)</li><li>Food safety and HACCP certification or equivalent training</li></ul><p>**Skills &amp; Core Competencies**</p><br><ul><li>Creative Visionary: Exceptional passion for pastry artistry with the ability to design trend-driven, innovative menus that blend flavor, form, and storytelling</li><li>Strategic Leadership: Skilled at building empowered, agile teams and leading effectively through both stability and organizational change</li><li>Guest-Centric Mindset: Sharp attention to detail with an unwavering commitment to delivering exceptional guest experiences</li><li>Business Acumen: Strong grasp of food costing, margin optimization, budgeting, vendor management, and financial planning</li><li>Operational Dexterity: Effective at managing multiple kitchens and high-volume service with consistent excellence and efficiency</li><li>Collaboration &amp; Communication: Strong interpersonal and communication skills to work cross-functionally with culinary, marketing, and Food &amp; Beverage teams</li><li>Sustainability Mindset: Familiarity with eco-conscious sourcing, waste reduction, and wellness-forward food philosophies</li><li>Adaptability &amp; Resilience: Comfortable navigating complex environments, balancing creative freedom with operational structure and local considerations</li><li>Problem-Solving: Analytical and decisive approach to identifying challenges and implementing effective solutions</li><li>Technical Proficiency: Competency with kitchen management software, menu engineering tools, and standard productivity applications</li><li>Quality Assurance: Meticulous attention to consistency, presentation, and adherence to quality standards across all pastry offerings</li><li>Motivational Leadership: Ability to inspire, develop, and retain talented team members while fostering a positive work culture</li></ul><p>**Language &amp; Cultural Competencies**</p><br><ul><li>Excellent reading, writing, and oral proficiency in the English language</li><li>Ability to speak Arabic or basic understanding of local languages is a significant advantage</li><li>Cultural awareness and sensitivity to local culinary traditions and preferences in Baghdad</li></ul><p>**Personal Attributes**</p><br><ul><li>Professional demeanor and high standards of personal presentation</li><li>Resilient, organized, and goal-oriented approach to work</li><li>Inclusive and empathetic leadership style</li><li>Transparent and ethical in all professional dealings</li><li>Flexible and adaptable to changing business needs and market conditions</li></ul> </div>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>Company Description Join a hotel that is a member of the Accor network, whose group brings together more than 45 brands, 5,500 hotels, 10,000 restaurants and lifestyle destinations. Here, we believe in you and what you bring to the table. There are many opportunities for development and advancement. Every gesture, every smile, every action, contributes to creating a positive and memorable impact for our customers, our colleagues and also for our planet. Together, we embody the vision of responsible hospitality. Take the opportunity to become a Heartist , and let your heart guide you in this world where life beats faster.</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><h2>Qualifications</h2> <h3>Experience</h3> <ul> <li>Minimum 5-7 years of proven leadership experience in luxury pastry operations, ideally within five-star hospitality or resort environments</li> <li>Demonstrated success leading high-performing pastry teams across multiple outlets and culinary concepts</li> <li>Extensive experience in menu innovation, guest experience delivery, cost management, and operational execution</li> <li>Proven track record managing complex pastry kitchens with high-volume service demands</li> <li>Experience working in diverse cultural environments and adapting culinary concepts to local preferences (preferred)</li> <li>Pre-opening or launch experience in new culinary operations (preferred)</li> </ul> <h3>Education &amp; Certifications</h3> <ul> <li>Degree in Culinary Arts, Hospitality Management, or a related discipline from an accredited institution</li> <li>Advanced pastry techniques certification or formal training in luxury patisserie</li> <li>Chocolatier certification or specialized pastry training (preferred)</li> <li>Certifications in business administration, Food &amp; Beverage management, or nutrition and sustainability (preferred)</li> <li>Food safety and HACCP certification or equivalent training</li> </ul> <h3>Skills &amp; Core Competencies</h3> <ul> <li><strong>Creative Visionary:</strong> Exceptional passion for pastry artistry with the ability to design trend-driven, innovative menus that blend flavor, form, and storytelling</li> <li><strong>Strategic Leadership:</strong> Skilled at building empowered, agile teams and leading effectively through both stability and organizational change</li> <li><strong>Guest-Centric Mindset:</strong> Sharp attention to detail with an unwavering commitment to delivering exceptional guest experiences</li> <li><strong>Business Acumen:</strong> Strong grasp of food costing, margin optimization, budgeting, vendor management, and financial planning</li> <li><strong>Operational Dexterity:</strong> Effective at managing multiple kitchens and high-volume service with consistent excellence and efficiency</li> <li><strong>Collaboration &amp; Communication:</strong> Strong interpersonal and communication skills to work cross-functionally with culinary, marketing, and Food &amp; Beverage teams</li> <li><strong>Sustainability Mindset:</strong> Familiarity with eco-conscious sourcing, waste reduction, and wellness-forward food philosophies</li> <li><strong>Adaptability &amp; Resilience:</strong> Comfortable navigating complex environments, balancing creative freedom with operational structure and local considerations</li> <li><strong>Problem-Solving:</strong> Analytical and decisive approach to identifying challenges and implementing effective solutions</li> <li><strong>Technical Proficiency:</strong> Competency with kitchen management software, menu engineering tools, and standard productivity applications</li> <li><strong>Quality Assurance:</strong> Meticulous attention to consistency, presentation, and adherence to quality standards across all pastry offerings</li> <li><strong>Motivational Leadership:</strong> Ability to inspire, develop, and retain talented team members while fostering a positive work culture</li> </ul> <h3>Language &amp; Cultural Competencies</h3> <ul> <li>Excellent reading, writing, and oral proficiency in the English language</li> <li>Ability to speak Arabic or basic understanding of local languages is a significant advantage</li> <li>Cultural awareness and sensitivity to local culinary traditions and preferences in Baghdad</li> </ul> <h3>Personal Attributes</h3> <ul> <li>Professional demeanor and high standards of personal presentation</li> <li>Resilient, organized, and goal-oriented approach to work</li> <li>Inclusive and empathetic leadership style</li> <li>Transparent and ethical in all professional dealings</li> <li>Flexible and adaptable to changing business needs and market conditions</li> </ul><p></p></section>

<p>This role involves supervising junior staff, ensuring high standards of food preparation and presentation, and maintaining consistency in quality and hygiene. The Chef de Partie plays a key role in supporting the Sous Chef and Executive Sous Chef in daily operations and culinary excellence.. Run the day to day operation of any area of the hot kitchen in the absence of Chef de Cuisine or sous Chef on duty. Taste and season the food appropriately and to ensure it is well presented and of the standard and quality required before serving it to the guest. train and develop junior chefs. Communicate and pass on information and confirm the comprehension of information (conduct kitchen briefings) with staff and ensure a smooth uninterrupted operation and service to our guests Discipline and ensure the quality of employee's work in the absence of a senior Chef. The ability to act as a liaison between the Executive Chef, Executive Sous Chef and other senior Chefs and the line employees. Prepare stocks and sauces, meats and seafood s using traditional Western Food Techniques To report in the kitchen at your station at scheduled times regardless of beginning of shift or returning from meal break Utilize information on forecasts and reports to enable the planning of a smooth uninterrupted operation and service our guests; i.e. food production, purchasing &amp; manpower planning. Make requisitions of all items needed for the next day, with the assistance of the Chef de Cuisine or sous chef on duty. Prioritise, plan and organise your and your teams daily tasks in order to ensure on time delivery as required The ability to follow instruction and work closely with the senior chef, Sous Chef and Executive sous Chef.</p><p><strong>Desired Candidate Profile</strong></p><ul><li>Previous experience in a similar role.</li><li>Understanding food safety, sanitation, and hygiene standards.</li><li>Ability to supervise, train, and motivate kitchen staff.</li><li>Ability to work efficiently in a fast-paced environment.</li><li>Strong attention to detail and commitment to food quality and presentation.</li></ul>

<p>What you will be doing: This role involves supervising junior staff, ensuring high standards of food preparation and presentation, and maintaining consistency in quality and hygiene. The Chef de Partie plays a key role in supporting the Sous Chef and Executive Sous Chef in daily operations and culinary excellence.. Run the day to day operation of any area of the hot kitchen in the absence of Chef de Cuisine or sous Chef on duty. Taste and season the food appropriately and to ensure it is well presented and of the standard and quality required before serving it to the guest. train and develop junior chefs. Communicate and pass on information and confirm the comprehension of information (conduct kitchen briefings) with staff and ensure a smooth uninterrupted operation and service to our guests Discipline and ensure the quality of employee's work in the absence of a senior Chef. The ability to act as a liaison between the Executive Chef, Executive Sous Chef and other senior Chefs and the line employees. Prepare stocks and sauces, meats and seafood s using traditional Western Food Techniques To report in the kitchen at your station at scheduled times regardless of beginning of shift or returning from meal break Utilize information on forecasts and reports to enable the planning of a smooth uninterrupted operation and service our guests; i.e. food production, purchasing &amp; manpower planning. Make requisitions of all items needed for the next day, with the assistance of the Chef de Cuisine or sous chef on duty. Prioritise, plan and organise your and your teams daily tasks in order to ensure on time delivery as required The ability to follow instruction and work closely with the senior chef, Sous Chef and Executive sous Chef.</p><p><strong>Desired Candidate Profile</strong></p><p>Previous experience in a similar role. Understanding food safety, sanitation, and hygiene standards. Ability to supervise, train, and motivate kitchen staff. Ability to work efficiently in a fast-paced environment. Strong attention to detail and commitment to food quality and presentation.</p>

<p>We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor s limitless possibilities. By joining an Accor brand, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Do what you love; care for the world; dare to challenge the status quo! #BELIMITLESS</p><p>What is in it for you?</p><ul><li>Employee benefit card offering discounted rates in Accor worldwide</li><li>Learning programs through our Academies and the opportunity to earn qualifications while you work</li><li>Opportunity to develop your talent and grow within your property and across the world</li><li>Ability to make a difference in the local community through our Corporate Social Responsibility activities.</li></ul><p>Job Description</p><p>What you will be doing:</p><p>This role involves supervising junior staff, ensuring high standards of food preparation and presentation, and maintaining consistency in quality and hygiene. The Chef de Partie plays a key role in supporting the Sous Chef and Executive Sous Chef in daily operations and culinary excellence.</p><ul><li>Run the day to day operation of any area of the hot kitchen in the absence of Chef de Cuisine or sous Chef on duty.</li><li>Taste and season the food appropriately and to ensure it is well presented and of the standard and quality required before serving it to the guest.</li><li>train and develop junior chefs.</li><li>Communicate and pass on information and confirm the comprehension of information (conduct kitchen briefings) with staff and ensure a smooth uninterrupted operation and service to our guests</li><li>Discipline and ensure the quality of employee's work in the absence of a senior Chef.</li><li>The ability to act as a liaison between the Executive Chef, Executive Sous Chef and other senior Chefs and the line employees.</li><li>Prepare stocks and sauces, meats and seafood s using traditional Western Food Techniques</li><li>To report in the kitchen at your station at scheduled times regardless of beginning of shift or returning from meal break</li><li>Utilize information on forecasts and reports to enable the planning of a smooth uninterrupted operation and service to our guests; i.e. food production, purchasing &amp; manpower planning.</li><li>Make requisitions of all items needed for the next day, with the assistance of the Chef de Cuisine or sous chef on duty.</li><li>Prioritise, plan and organise your and your teams daily tasks in order to ensure on time delivery as required</li><li>The ability to follow instruction and work closely with the senior chef, Sous Chef and Executive sous Chef.</li></ul><p><strong>Desired Candidate Profile</strong></p><p>Previous experience in a similar role.</p><p>Understanding food safety, sanitation, and hygiene standards.</p><p>Ability to supervise, train, and motivate kitchen staff.</p><p>Ability to work efficiently in a fast-paced environment.</p><p>Strong attention to detail and commitment to food quality and presentation.</p>

<p><h4>Company description</h4> <p>We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities.</p> <p>By joining an Accor brand, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality.</p> <p>Do what you love; care for the world; dare to challenge the status quo! #BELIMITLESS</p> <h4>What is in it for you?</h4> <ul> <li>Employee benefit card offering discounted rates in Accor worldwide</li> <li>Learning programs through our academies and the opportunity to earn qualifications while you work</li> <li>Opportunity to develop your talent and grow within your property and across the world</li> <li>Ability to make a difference in the local community through our corporate social responsibility activities</li> </ul> <h4>Job description</h4> <h4>What you will be doing:</h4> <ul> <li>This role involves supervising junior staff, ensuring high standards of food preparation and presentation, and maintaining consistency in quality and hygiene. The chef de partie plays a key role in supporting the sous chef and executive sous chef in daily operations and culinary excellence.</li> <li>Run the day-to-day operation of any area of the hot kitchen in the absence of the chef de cuisine or sous chef on duty.</li> <li>Taste and season the food appropriately and ensure it is well presented and of the standard and quality required before serving it to the guest.</li> <li>Train and develop junior chefs.</li> <li>Communicate and pass on information and confirm the comprehension of information (conduct kitchen briefings) with staff and ensure a smooth uninterrupted operation and service to our guests.</li> <li>Discipline and ensure the quality of employees' work in the absence of a senior chef.</li> <li>Act as a liaison between the executive chef, executive sous chef, other senior chefs, and the line employees.</li> <li>Prepare stocks and sauces, meats, and seafood using traditional Western food techniques.</li> <li>Report in the kitchen at your station at scheduled times regardless of beginning of shift or returning from meal break.</li> <li>Utilize information on forecasts and reports to enable the planning of a smooth uninterrupted operation and service to our guests; i.e., food production, purchasing, and manpower planning.</li> <li>Make requisitions of all items needed for the next day, with the assistance of the chef de cuisine or sous chef on duty.</li> <li>Prioritize, plan, and organise your and your team's daily tasks in order to ensure on-time delivery as required.</li> <li>Follow instructions and work closely with the senior chef, sous chef, and executive sous chef.</li> </ul> <h4>Qualifications</h4> <p>Your experience and skills include:</p> <ul> <li>Previous experience in a similar role.</li> <li>Understanding food safety, sanitation, and hygiene standards.</li> <li>Ability to supervise, train, and motivate kitchen staff.</li> <li>Ability to work efficiently in a fast-paced environment.</li> <li>Strong attention to detail and commitment to food quality and presentation.</li> </ul> <h4>Additional information</h4> <h4>Our commitment to diversity & inclusion:</h4> <p>We are an inclusive company and our ambition is to attract, recruit, and promote diverse talent.</p></p><p></p>

<p>The work is combined with the sink and the vegetable and other preparation in the kitchen</p><p><br></p><ul style="font-size: 11px;"><li style="font-size: 11px;">Making pizzas (stretch the dough with your hands)</li><li style="font-size: 11px;">Fryer work (squid, side dishes, Viennese steak)</li><li style="font-size: 11px;">Grill work (burgers, steaks, grill plates, fish dishes)</li><li style="font-size: 11px;">Work thermal part (pasta, pasta sauces, etc.)</li><li style="font-size: 11px;">The work is combined with the sink and the vegetable and other preparation in the kitchen</li><li style="font-size: 11px;">Male cook</li><li style="font-size: 11px;">Good English communication</li><li style="font-size: 11px;">Must not have any restrictions working with any kind of meat and fish</li></ul><p><strong>Desired Candidate Profile</strong></p><ul><li><br></li></ul>

<p>The work is combined with the sink and the vegetable and other preparation in the kitchen</p><p><br></p><ul style="font-size: 11px;"><li style="font-size: 11px;">Making pizzas (stretch the dough with your hands)</li><li style="font-size: 11px;">Fryer work (squid, side dishes, Viennese steak)</li><li style="font-size: 11px;">Grill work (burgers, steaks, grill plates, fish dishes)</li><li style="font-size: 11px;">Work thermal part (pasta, pasta sauces, etc.)</li><li style="font-size: 11px;">The work is combined with the sink and the vegetable and other preparation in the kitchen</li><li style="font-size: 11px;">Male cook</li><li style="font-size: 11px;">Good English communication</li><li style="font-size: 11px;">Must not have any restrictions working with any kind of meat and fish</li></ul><p><strong>Desired Candidate Profile</strong></p><ul><li><br></li></ul>

<p>The work is combined with the sink and the vegetable and other preparation in the kitchen</p><p><br></p><ul style="font-size: 11px;"><li style="font-size: 11px;">Making pizzas (stretch the dough with your hands)</li><li style="font-size: 11px;">Fryer work (squid, side dishes, Viennese steak)</li><li style="font-size: 11px;">Grill work (burgers, steaks, grill plates, fish dishes)</li><li style="font-size: 11px;">Work thermal part (pasta, pasta sauces, etc.)</li><li style="font-size: 11px;">The work is combined with the sink and the vegetable and other preparation in the kitchen</li><li style="font-size: 11px;">Male cook</li><li style="font-size: 11px;">Good English communication</li><li style="font-size: 11px;">Must not have any restrictions working with any kind of meat and fish</li></ul><p><strong>Desired Candidate Profile</strong></p><ul><li><br></li></ul>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p>We are currently seeking for passionate and dynamic Kitchen professionals who pride themselves on their ability to deliver extraordinary levels of customer service and provide creative solutions to our guests.<br><br>As a Commis I you are responsible for the daily food preparation and duties assigned to meet the set standard and qualities whereby your role will include key responsibilities such as:<br><br>• Support Chef de Partie or Demi Chef de Partie in the daily operation and work<br>• Work according to the menu specifications by the Chef de Partie<br>• Keep work area at all times in hygienic conditions according to the rules set by the hotel<br>• Control food stock and food cost in your section<br>• Prepare the daily mis-en-place and food production in different sections of the main kitchen or satellites<br>• Follow the instructions and recommendations from the immediate Superiors to complete the daily tasks<br>• Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques<br>• Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control</p> </div>

<p>Assistants Cook provide support to chefs and have duties such as maintaining supplies, handling leftovers, preparing food, testing new recipes, cleaning the kitchen, keeping cooking utensils organized, and plating dishes.</p><p><strong>Key Roles &amp; Responsibilities</strong></p><ul><li>Assist in the preparation of all light foodstuffs, snacks, and beverages</li><li>Assist with food preparation and cooking as required</li><li>Prepare the counter to the standards laid down by the Head Cook</li><li>Serve all food and beverages at the specified times</li><li>Operate trolley service or other requirements inside and outside the dining area, taking cash and accounting for the same if required to do so</li><li>Operate any control systems as defined by the Head Cook, completing necessary records</li><li>Ensure daily knowledge of the food to be served, together with the appropriate garnish, portions and prices</li><li>Maintain the menu boards as directed</li><li>Maintain competent hygiene standards</li><li>Following company or competent policy in dealing with customer comments or complaints</li><li>Assist the Head Cook in planning the menus</li><li>Keep the cooking area clean &amp; hygienic</li><li>Keep the cooking equipment clean</li><li>Prepare cooking ingredients</li><li>Prepare dressings on salads and desserts</li><li>Move the kitchen utensils wherever needed</li><li>Follow &amp; implement the kitchen safety regulations</li><li>Perform the duties of the Head Cook in his/her absence</li></ul><p><strong>Desired Candidate Profile</strong></p><p><br></p>

<p><h4>Company description</h4> <p>Wellington’s largest economy hotel within walking distance to the capital’s largest venues, Takina, Te Papa, TSB and Sky Stadium. This robust hotel offers consistency and efficiency for large groups with generous vibrant Vivant restaurant dining spaces, offering a big buffet breakfast, and a la carte lunch and dinner.</p> <h4>Job description</h4> <p>We are seeking an experienced and passionate Chef De Partie to join our culinary team in Baghdad, Iraq. As a Chef De Partie, you will be instrumental in orchestrating food production and maintaining the highest standards of quality and efficiency in our kitchen. You will lead a section of the kitchen brigade, collaborate closely with senior culinary staff, and ensure that every dish that leaves our kitchen reflects our commitment to excellence and innovation. This is an exciting opportunity to showcase your culinary expertise, mentor junior kitchen staff, and contribute to an inclusive and dynamic food service environment.</p> <p><strong>Responsibilities:</strong><br> <li>Lead and supervise your assigned kitchen section, ensuring smooth coordination and optimal productivity during all food service periods</li> <li>Mentor and train junior kitchen staff, fostering a collaborative and supportive kitchen culture while maintaining high performance standards</li> <li>Prepare and cook all food orders with precision and urgency, adhering strictly to established recipes and kitchen standards</li> <li>Develop and implement innovative menu items and cooking techniques while maintaining consistency with organizational culinary guidelines</li> <li>Communicate effectively with the Head Chef, Sous Chef, and other Chef De Parties to ensure seamless kitchen operations and service excellence</li> <li>Monitor and control food costs, minimize wastage, and implement efficient preparation methods without compromising quality</li> <li>Maintain impeccable cleanliness and organization of your station, equipment, and work area in full compliance with health and hygiene regulations</li> <li>Anticipate daily kitchen requirements and advise senior culinary staff in advance regarding food and product needs</li> <li>Manage inventory for your section and ensure proper stock rotation and storage procedures</li> <li>Adapt flexibly to changing guest needs and service requirements while maintaining quality standards</li> <li>Support the kitchen brigade in meeting all food preparation and service objectives across multiple outlets</li> <li>Embrace additional responsibilities as assigned by management to support organizational goals</li> </p> <h4>Qualifications</h4> <p><li>Proven passion for food and culinary excellence with a genuine commitment to continuous improvement</li> <li>Minimum 3-5 years of professional kitchen experience in a similar Chef De Partie role or equivalent culinary position</li> <li>Strong à la carte cooking experience with advanced culinary techniques and knife skills</li> <li>Demonstrated leadership and mentoring abilities with experience supervising kitchen staff</li> <li>Exceptional ability to perform under pressure while maintaining quality and composure</li> <li>Comprehensive knowledge of food safety standards, health regulations, and kitchen hygiene best practices</li> <li>Proficiency in food cost management, inventory control, and waste reduction strategies</li> <li>Strong organizational and time management skills with the ability to multitask efficiently</li> <li>Excellent communication and interpersonal skills with the ability to collaborate effectively with all kitchen team members</li> <li>Flexibility to work rotating shifts, including weekends and holidays as required</li> <li>Ability to adapt quickly to changing circumstances and guest needs while maintaining service standards</li> <li>Team player mentality with a supportive and inclusive approach to kitchen operations</li> <li>Advanced menu planning and recipe development capabilities</li> <li>Resilience and problem-solving skills to navigate fast-paced kitchen environments</li> <li>Culinary certification or formal culinary training (preferred)</li> </p> <h4>Additional information</h4> <p><strong>Our commitment to diversity & inclusion:</strong><br> We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.</p></p><p></p>

<p>We are seeking an experienced and passionate BBQ Chef to join our culinary team in Baghdad, Iraq. In this role, you will be responsible for preparing and executing high-quality barbecued dishes using traditional smoking and grilling techniques. You will lead kitchen operations, maintain exceptional food safety standards, and deliver outstanding culinary experiences that delight our guests. Your expertise in BBQ preparation, combined with your attention to detail and collaborative approach, will be essential to our success. Prepare and cook a variety of BBQ dishes using smoking, grilling, and specialized cooking techniques Develop and refine BBQ menus, including signature sauces, marinades, and rubs Maintain precise temperature control and cooking times to ensure consistent quality and food safety Manage meat selection, preparation, and butchering to optimize flavor and presentation Oversee kitchen operations, including inventory management, equipment maintenance, and supply ordering Train and mentor kitchen staff on BBQ techniques, food safety protocols, and quality standards Ensure compliance with all food safety regulations and maintain a clean, organized kitchen environment Collaborate with front-of-house staff to understand customer preferences and gather feedback Monitor food costs and portion control to maintain profitability Adapt recipes and techniques to accommodate local ingredient availability and cultural preferences in the Baghdad market</p><p><strong>Desired Candidate Profile</strong></p><p>Minimum 3 years of professional experience as a BBQ Chef or in specialized grilling and smoking roles Comprehensive knowledge of BBQ smoking methods, wood selection, and regional BBQ styles Proficiency in meat preparation, butchering, and understanding of different cuts and their applications Strong understanding of food safety protocols and food handling best practices Proven experience in menu development and recipe creation Demonstrated ability to manage kitchen operations and lead culinary teams Excellent attention to detail regarding flavor profiles, presentation, and consistency Strong collaborative skills and ability to work effectively in a fast-paced kitchen environment Customer-focused mindset with commitment to delivering exceptional dining experiences</p><p>Preferred: Food safety certification (HACCP or equivalent), catering experience, and experience working in multicultural kitchen environments Preferred: Knowledge of local ingredient sourcing and adaptation of BBQ techniques to regional cuisines'</p>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><b>Job Description </b><div> <p>We are seeking an experienced and passionate BBQ Chef to join our culinary team in Baghdad, Iraq. In this role, you will be responsible for preparing and executing high-quality barbecued dishes using traditional smoking and grilling techniques. You will lead kitchen operations, maintain exceptional food safety standards, and deliver outstanding culinary experiences that delight our guests. Your expertise in BBQ preparation, combined with your attention to detail and collaborative approach, will be essential to our success.</p> <ul> <li>Prepare and cook a variety of BBQ dishes using smoking, grilling, and specialized cooking techniques</li> <li>Develop and refine BBQ menus, including signature sauces, marinades, and rubs</li> <li>Maintain precise temperature control and cooking times to ensure consistent quality and food safety</li> <li>Manage meat selection, preparation, and butchering to optimize flavor and presentation</li> <li>Oversee kitchen operations, including inventory management, equipment maintenance, and supply ordering</li> <li>Train and mentor kitchen staff on BBQ techniques, food safety protocols, and quality standards</li> <li>Ensure compliance with all food safety regulations and maintain a clean, organized kitchen environment</li> <li>Collaborate with front-of-house staff to understand customer preferences and gather feedback</li> <li>Monitor food costs and portion control to maintain profitability</li> <li>Adapt recipes and techniques to accommodate local ingredient availability and cultural preferences in the Baghdad market</li></ul></div></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph">Qualifications </p><div> <ul> <li>Minimum 3 years of professional experience as a BBQ Chef or in specialized grilling and smoking roles</li> <li>Comprehensive knowledge of BBQ smoking methods, wood selection, and regional BBQ styles</li> <li>Proficiency in meat preparation, butchering, and understanding of different cuts and their applications</li> <li>Strong understanding of food safety protocols and food handling best practices</li> <li>Proven experience in menu development and recipe creation</li> <li>Demonstrated ability to manage kitchen operations and lead culinary teams</li> <li>Excellent attention to detail regarding flavor profiles, presentation, and consistency</li> <li>Strong collaborative skills and ability to work effectively in a fast-paced kitchen environment</li> <li>Customer-focused mindset with commitment to delivering exceptional dining experiences</li> <li>Preferred: Food safety certification (HACCP or equivalent), catering experience, and experience working in multicultural kitchen environments</li> <li>Preferred: Knowledge of local ingredient sourcing and adaptation of BBQ techniques to regional cuisines</li></ul></div><p></p></section>

<p>Company Description Sous Chef We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor s limitless possibilities. By joining an Accor brand, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Do what you love; care for the world; dare to challenge the status quo! #BELIMITLESS What is in it for you? Employee benefit card offering discounted rates in Accor worldwide Learning programs through our Academies and the opportunity to earn qualifications while you work Opportunity to develop your talent and grow within your property and across the world Ability to make a difference in the local community through our Corporate Social Responsibility activities. Job Description What you will be doing: The Sous Chef responsible for managing the daily operations of the hot kitchen section, ensuring the preparation and presentation of high-quality dishes. support to Executive Sous Chef in supervising the kitchen team, maintaining food safety standards, and driving operational excellence. leads by example, fosters a positive work environment, and ensures guest satisfaction through consistent kitchen performance. Assist the Executive Sous Chef in planning daily kitchen operations, including prep schedules, staff assignments, and service timelines. Maintain and update production lists, recipe files, and plating guides to ensure consistency and efficiency. supervise mise en place for all hot kitchen stations, ensuring readiness for each service period. Monitor food cost and portion control, contributing to budget adherence and profitability. Plan and execute menu changes, seasonal updates, and special promotions in collaboration with the culinary leadership team. Ensure shift handovers are conducted professionally, with clear communication of tasks, issues, and priorities. Review and adjust staff schedules based on business levels, ensuring optimal coverage and productivity. Support training and cross-training initiatives to build team flexibility and skill development. Maintain accurate documentation for HACCP compliance, inventory tracking, and kitchen audits. Assist in organizing tastings and briefings for new menu items, ensuring service staff are informed and confident. Contribute to planning. Maintain a visible presence in outlets during service, interacting with guests and ensuring satisfaction. Respond to guest feedback and implement improvements to enhance the dining experience.. Enforce HACCP and local health regulations across the hot kitchen. Maintain cleanliness and organization of workstations, storage areas, and equipment. Conduct regular inspections and spot checks to ensure compliance. Train and mentor junior chefs and kitchen staff in cooking techniques, hygiene standards, and operational procedures. Conduct daily briefings and assist in performance evaluations and coaching. supervise and coordinate the hot kitchen team to ensure smooth and efficient service. Oversee the preparation, cooking, and presentation of all hot food items according to standard recipes and plating guidelines. Ensure mise en place is completed and stations are properly set up for each service period. Monitor food quality, taste, and presentation to maintain brand standards. Ensure all kitchen equipment is used safely and maintained properly. promote teamwork, professionalism, and a positive kitchen culture</p><p><strong>Desired Candidate Profile</strong></p><p>Previous experience in a similar role. Strong knowledge of food preparation, cooking techniques, and kitchen operations. Understanding of food safety, sanitation, and hygiene standards. Ability to supervise, train, and motivate kitchen staff. Excellent time management and organizational skills. Ability to work efficiently in a fast-paced environment. Strong attention to detail and commitment to food quality and presentation. Good communication and teamwork skills. Flexibility to work evenings, weekends, and holidays as needed.</p>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p>We are currently seeking for passionate and dynamic Kitchen professionals who pride themselves on their ability to deliver extraordinary levels of customer service and provide creative solutions to our guests.<br><br>As a Commis II you are responsible for the daily food preparation and duties assigned to meet the set standard and qualities whereby your role will include key responsibilities such as:<br><br>• Support the Demi Chef de Partie or Commis I in the daily operation and work<br>• Work according to the menu specifications by the Chef de Partie<br>• Keep work area at all times in hygienic conditions according to the rules set by the hotel<br>• Control food stock and food cost in his section<br>• Prepare the daily mis-en-place and food production in different sections of the main kitchen or satellites<br>• Follow the instructions and recommendations from the immediate Superiors to complete the daily tasks<br>• Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques<br>• Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control</p> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p>We are currently seeking for passionate and dynamic Kitchen professionals who pride themselves on their ability to deliver extraordinary levels of customer service and provide creative solutions to our guests.<br><br>As a Commis II you are responsible for the daily food preparation and duties assigned to meet the set standard and qualities whereby your role will include key responsibilities such as:<br><br>• Support the Demi Chef de Partie or Commis I in the daily operation and work<br>• Work according to the menu specifications by the Chef de Partie<br>• Keep work area at all times in hygienic conditions according to the rules set by the hotel<br>• Control food stock and food cost in his section<br>• Prepare the daily mis-en-place and food production in different sections of the main kitchen or satellites<br>• Follow the instructions and recommendations from the immediate Superiors to complete the daily tasks<br>• Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques<br>• Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control</p> </div>

<p>Head / Chief Cook plans meals and supervises and co-ordinates work of cooks and other kitchen helpers in large industrials catering service. Plans daily menu, taking into account probable number of residents, marketing conditions, popularity of various multi Indian dishes and recency of menus used, and assigns prices to items. Supervises preparation and cooking of food, and instructs cooks as required. Concocts special dishes and invents recipes. Tests cooked foods by tasting or smelling them. Requisitions or purchases food supplies and kitchen equipment as necessary and checks them for quality and quantity and supervises cooks and other kitchen workers. May hire and discharge cooks. The Head Chief cook is responsibility for ensuring that the standard and quality of the food production and the hygiene within the department is always mentioned at the highest level. This role very much hands onrequiring attention to detail and a positive attitude.</p><p>Ensure all food is prepared as per food preparations requirement Ensure meals are produced on time and sufficient quantities are available for the various areas.Maintain stock levels of all kitchen supplies. Prepare monthly or by weekly menu and food stuff requirements as per the menu. Be available for functions as they arise to ensure the food is prepared and served as required. Ensure all staff are aware of their duties and responsibilities and what if expected of them. Teach new staff skills they required to perform their roles to required standard including general and personal hygiene. Delegate duties to kitchen staff as per the menu requirements. Oversee and monitor the work of kitchen staff to ensure all tasks are done as required. Give staff feedback on their performance to enable staff development. Ensure any staffing issues are resolved fairly and quickly. Ensure wastage is minimized by careful supervision of food preparation method. Ensure proper hygienic storage method are utilized to prevent food loss. Oversee the ordering and control of food stock levels. Ensure staff are always aware of and follow safe work practices at all times. Assist other staff in the cleaning of the kitchen at the end of shift. Ensure his / her own workstation is kept clean and hygienic at all times. Manage the food engineer / catering manager s absence. Assist the day to day running of the department. Pay attention to the operating budgets of the department to ensure the costs are controlled to maintain the correct budget of spending. Keep records and accounts. Plan and price menu items.</p><p><strong>Desired Candidate Profile</strong></p><p>The minimum educational qualification Diploma course in hotel &amp; hospitality management. The minimum required working experience of 15 to 20 Years in the Industrial Catering service at various remote locations including Gulf countries as Chief cook.</p>

<p>Head / Chief Cook plans meals and supervises and co-ordinates work of cooks and other kitchen helpers in large industrials catering service. Plans daily menu, taking into account probable number of residents, marketing conditions, popularity of various multi Indian dishes and recency of menus used, and assigns prices to items. Supervises preparation and cooking of food, and instructs cooks as required. Concocts special dishes and invents recipes. Tests cooked foods by tasting or smelling them. Requisitions or purchases food supplies and kitchen equipment as necessary and checks them for quality and quantity and supervises cooks and other kitchen workers. May hire and discharge cooks. The Head Chief cook is responsibility for ensuring that the standard and quality of the food production and the hygiene within the department is always mentioned at the highest level. This role very much hands onrequiring attention to detail and a positive attitude.</p><p>Ensure all food is prepared as per food preparations requirement Ensure meals are produced on time and sufficient quantities are available for the various areas.Maintain stock levels of all kitchen supplies. Prepare monthly or by weekly menu and food stuff requirements as per the menu. Be available for functions as they arise to ensure the food is prepared and served as required. Ensure all staff are aware of their duties and responsibilities and what if expected of them. Teach new staff skills they required to perform their roles to required standard including general and personal hygiene. Delegate duties to kitchen staff as per the menu requirements. Oversee and monitor the work of kitchen staff to ensure all tasks are done as required. Give staff feedback on their performance to enable staff development. Ensure any staffing issues are resolved fairly and quickly. Ensure wastage is minimized by careful supervision of food preparation method. Ensure proper hygienic storage method are utilized to prevent food loss. Oversee the ordering and control of food stock levels. Ensure staff are always aware of and follow safe work practices at all times. Assist other staff in the cleaning of the kitchen at the end of shift. Ensure his / her own workstation is kept clean and hygienic at all times. Manage the food engineer / catering manager s absence. Assist the day to day running of the department. Pay attention to the operating budgets of the department to ensure the costs are controlled to maintain the correct budget of spending. Keep records and accounts. Plan and price menu items.</p><p><strong>Desired Candidate Profile</strong></p><p>The minimum educational qualification Diploma course in hotel &amp; hospitality management. The minimum required working experience of 15 to 20 Years in the Industrial Catering service at various remote locations including Gulf countries as Chief cook.</p>