Restaurants & Chefs in Iraq

<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>

<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>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>Are you passionate about culinary excellence and ready to launch your career in a dynamic kitchen environment? We're looking for a detail-oriented and enthusiastic Commis I to join our culinary team in Baghdad, Iraq. As a Commis I, you'll work alongside experienced chefs in a collaborative setting, developing your technical skills while contributing to the preparation of exceptional dishes that delight our guests. This is an excellent opportunity to grow your culinary expertise within a professional kitchen and establish a strong foundation for your career progression.</p> <ul> <li>Prepare and cook food items according to established recipes and property standards, ensuring consistency across all menu offerings</li> <li>Assist in the preparation of ingredients, including washing, peeling, chopping, and portioning with precision and efficiency</li> <li>Maintain a clean and organized workstation, adhering to all food safety and hygiene protocols at all times</li> <li>Collaborate effectively with kitchen team members to support smooth operations during service periods</li> <li>Actively communicate with colleagues and respond to feedback to continuously improve food quality and presentation</li> <li>Support the kitchen team in executing both à la carte and buffet service with attention to detail</li> <li>Contribute ideas and suggestions to enhance menu offerings and kitchen processes</li> <li>Demonstrate flexibility in handling multiple tasks and adapting to the fast-paced kitchen environment</li> <li>Assist in inventory management and proper storage of food items</li> <li>Support guest satisfaction by ensuring all dishes meet quality standards before service</li> </ul> <h4>Qualifications</h4> <ul> <li>Minimum 2 years of experience in a similar Commis role within a 5-star hotel or resort environment</li> <li>Culinary education background or formal training in food preparation</li> <li>Strong knowledge of food safety, hygiene standards, and proper food handling techniques</li> <li>Proficiency in basic knife skills and food preparation methods</li> <li>Ability to work efficiently under pressure in a fast-paced kitchen environment</li> <li>Excellent teamwork and collaborative skills with the ability to work cohesively with diverse team members</li> <li>Strong attention to detail with a commitment to consistency and quality in food preparation</li> <li>Effective communication skills and openness to receiving constructive feedback</li> <li>Physical stamina and ability to stand for extended periods in a kitchen setting</li> <li>Demonstrated willingness to learn, adapt, and develop culinary skills</li> <li>Time management and organizational abilities</li> <li>Flexibility to work varying shifts, including evenings, weekends, and holidays as required</li> </ul> <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>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>

<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> <p>The Sous Chef is responsible for managing the daily operations of the hot kitchen section, ensuring the preparation and presentation of high-quality dishes. Support the 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.</p> <ul> <li>Assist the Executive Sous Chef in planning daily kitchen operations, including prep schedules, staff assignments, and service timelines.</li> <li>Maintain and update production lists, recipe files, and plating guides to ensure consistency and efficiency.</li> <li>Supervise mise en place for all hot kitchen stations, ensuring readiness for each service period.</li> <li>Monitor food cost and portion control, contributing to budget adherence and profitability.</li> <li>Plan and execute menu changes, seasonal updates, and special promotions in collaboration with the culinary leadership team.</li> <li>Ensure shift handovers are conducted professionally, with clear communication of tasks, issues, and priorities.</li> <li>Review and adjust staff schedules based on business levels, ensuring optimal coverage and productivity.</li> <li>Support training and cross-training initiatives to build team flexibility and skill development.</li> <li>Maintain accurate documentation for HACCP compliance, inventory tracking, and kitchen audits.</li> <li>Assist in organizing tastings and briefings for new menu items, ensuring service staff are informed and confident.</li> <li>Maintain a visible presence in outlets during service, interacting with guests and ensuring satisfaction.</li> <li>Respond to guest feedback and implement improvements to enhance the dining experience.</li> <li>Enforce HACCP and local health regulations across the hot kitchen.</li> <li>Maintain cleanliness and organization of workstations, storage areas, and equipment.</li> <li>Conduct regular inspections and spot checks to ensure compliance.</li> <li>Train and mentor junior chefs and kitchen staff in cooking techniques, hygiene standards, and operational procedures.</li> <li>Conduct daily briefings and assist in performance evaluations and coaching.</li> <li>Supervise and coordinate the hot kitchen team to ensure smooth and efficient service.</li> <li>Oversee the preparation, cooking, and presentation of all hot food items according to standard recipes and plating guidelines.</li> <li>Ensure mise en place is completed and stations are properly set up for each service period.</li> <li>Monitor food quality, taste, and presentation to maintain brand standards.</li> <li>Ensure all kitchen equipment is used safely and maintained properly.</li> <li>Promote teamwork, professionalism, and a positive kitchen culture.</li> </ul> <h4>Qualifications</h4> <ul> <li>Previous experience in a similar role.</li> <li>Strong knowledge of food preparation, cooking techniques, and kitchen operations.</li> <li>Understanding of food safety, sanitation, and hygiene standards.</li> <li>Ability to supervise, train, and motivate kitchen staff.</li> <li>Excellent time management and organizational skills.</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> <li>Good communication and teamwork skills.</li> <li>Flexibility to work evenings, weekends, and holidays as needed.</li> </ul> <h4>Additional information</h4> <p>Our commitment to diversity & inclusion:</p> <p>We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.</p></p><p></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>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>

<p>Are you passionate about culinary excellence and ready to launch your career in a dynamic kitchen environment? We're looking for a detail-oriented and enthusiastic Commis I to join our culinary team in Baghdad, Iraq. As a Commis I, you'll work alongside experienced chefs in a collaborative setting, developing your technical skills while contributing to the preparation of exceptional dishes that delight our guests. This is an excellent opportunity to grow your culinary expertise within a professional kitchen and establish a strong foundation for your career progression.</p><p>Prepare and cook food items according to established recipes and property standards, ensuring consistency across all menu offerings</p><p>Assist in the preparation of ingredients, including washing, peeling, chopping, and portioning with precision and efficiency</p><p>Maintain a clean and organized workstation, adhering to all food safety and hygiene protocols at all times</p><p>Collaborate effectively with kitchen team members to support smooth operations during service periods</p><p>Actively communicate with colleagues and respond to feedback to continuously improve food quality and presentation</p><p>Support the kitchen team in executing both la carte and buffet service with attention to detail</p><p>Contribute ideas and suggestions to enhance menu offerings and kitchen processes</p><p>Demonstrate flexibility in handling multiple tasks and adapting to the fast-paced kitchen environment</p><p>Assist in inventory management and proper storage of food items</p><p>Support guest satisfaction by ensuring all dishes meet quality standards before service</p><p><strong>Desired Candidate Profile</strong></p><ul><li>Minimum 2 years of experience in a similar Commis role within a 5-star hotel or resort environment</li><li>Culinary education background or formal training in food preparation</li><li>Strong knowledge of food safety, hygiene standards, and proper food handling techniques</li><li>Proficiency in basic knife skills and food preparation methods</li><li>Ability to work efficiently under pressure in a fast-paced kitchen environment</li><li>Excellent teamwork and collaborative skills with the ability to work cohesively with diverse team members</li><li>Strong attention to detail with a commitment to consistency and quality in food preparation</li><li>Effective communication skills and openness to receiving constructive feedback</li><li>Physical stamina and ability to stand for extended periods in a kitchen setting</li><li>Demonstrated willingness to learn, adapt, and develop culinary skills</li><li>Time management and organizational abilities</li><li>Flexibility to work varying shifts, including evenings, weekends, and holidays as required</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>

<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 looking for&nbsp; dynamic, and self motivated Food &amp; Beverage professionals who want to move their careers forward.<br><br>As a Waiter / Waitress you are responsible to provide professional service to our guests, ensuring their restaurant visit will become a memorable dining experience whereby your role will include key responsibilities such as:<br><br>• Perform all necessary tasks to service food and beverage according to the standard of performance manual of the hotel<br>• Greet and seat customers and serve them in a professional, discreet and personalized way<br>• Acquire in depth knowledge of the food and beverage menu of the assigned outlet in order to assist and provide advice to guests<br>• Consistently monitor quality of food &amp; beverage being served<br>• Practice good customer relations and attend to customer complaints / queries satisfactorily<br>• Responsible for maintaining hygiene and cleanliness standards in the outlet and upkeep of all service equipment<br>• Responsible for all service preparations before, during and after the service (mis-en-place and mis-en-scene)<br>• Ensure minimum wastage, breakage and spoilage<br>• Actively use up selling techniques to exceed guest expectations and increase revenue</p> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p>We are currently looking for&nbsp; dynamic, and self motivated Food &amp; Beverage professionals who want to move their careers forward.</p> <p>This Position is Based in Slemani Rotana.<br><br>As a Waiter / Waitress you are responsible to provide professional service to our guests, ensuring their restaurant visit will become a memorable dining experience whereby your role will include key responsibilities such as:<br><br>• Perform all necessary tasks to service food and beverage according to the standard of performance manual of the hotel<br>• Greet and seat customers and serve them in a professional, discreet and personalized way<br>• Acquire in depth knowledge of the food and beverage menu of the assigned outlet in order to assist and provide advice to guests<br>• Consistently monitor quality of food &amp; beverage being served<br>• Practice good customer relations and attend to customer complaints / queries satisfactorily<br>• Responsible for maintaining hygiene and cleanliness standards in the outlet and upkeep of all service equipment<br>• Responsible for all service preparations before, during and after the service (mis-en-place and mis-en-scene)<br>• Ensure minimum wastage, breakage and spoilage<br>• Actively use up selling techniques to exceed guest expectations and increase revenue</p> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p>We are currently looking for&nbsp; dynamic, and self motivated Food &amp; Beverage professionals who assist to organize and direct a team that develops top quality of food &amp; beverage products, with prompt, accurate and personalized service.<br><br>As a Head Waiter/ Head Waitress you are responsible to provide professional service to our guests, ensuring their restaurant visit will become a memorable dining experience whereby your role will include key responsibilities such as:<br><br>• Work in close cooperation with the Kitchen and Stewarding as well as the Outlet Cashiers to ensure a smooth running operation<br>• Conduct regular training sessions with the assigned team in line with the departmental SOP’s <br>• Monitor duty schedules for the respective team<br>• Ensure the proper appearance and grooming of assigned employees<br>• Work towards the timely set up of the assigned Food &amp; Beverage outlet, according to the meal settings and in line with the opening hours<br>• Handle the welcome of arriving guests and their seating through the hostess and take over, if she is not available<br>• Maintain a professional and friendly relationship with the outlet patrons to ensure their well-being<br>• Familiar with the outlets menu, promotional activities and other relevant issues concerning the outlet and the hotel<br>• Contribute to meet and maximize the monthly revenue budget for the respective outlet</p> </div>

<p>Are you passionate about culinary excellence and ready to launch your career in a dynamic kitchen environment? We're looking for a detail-oriented and enthusiastic Commis I to join our culinary team in Baghdad, Iraq. As a Commis I, you'll work alongside experienced chefs in a collaborative setting, developing your technical skills while contributing to the preparation of exceptional dishes that delight our guests. This is an excellent opportunity to grow your culinary expertise within a professional kitchen and establish a strong foundation for your career progression.</p><p>Prepare and cook food items according to established recipes and property standards, ensuring consistency across all menu offerings</p><p>Assist in the preparation of ingredients, including washing, peeling, chopping, and portioning with precision and efficiency</p><p>Maintain a clean and organized workstation, adhering to all food safety and hygiene protocols at all times</p><p>Collaborate effectively with kitchen team members to support smooth operations during service periods</p><p>Actively communicate with colleagues and respond to feedback to continuously improve food quality and presentation</p><p>Support the kitchen team in executing both la carte and buffet service with attention to detail</p><p>Contribute ideas and suggestions to enhance menu offerings and kitchen processes</p><p>Demonstrate flexibility in handling multiple tasks and adapting to the fast-paced kitchen environment</p><p>Assist in inventory management and proper storage of food items</p><p>Support guest satisfaction by ensuring all dishes meet quality standards before service</p><p><strong>Desired Candidate Profile</strong></p><ul><li>Minimum 2 years of experience in a similar Commis role within a 5-star hotel or resort environment</li><li>Culinary education background or formal training in food preparation</li><li>Strong knowledge of food safety, hygiene standards, and proper food handling techniques</li><li>Proficiency in basic knife skills and food preparation methods</li><li>Ability to work efficiently under pressure in a fast-paced kitchen environment</li><li>Excellent teamwork and collaborative skills with the ability to work cohesively with diverse team members</li><li>Strong attention to detail with a commitment to consistency and quality in food preparation</li><li>Effective communication skills and openness to receiving constructive feedback</li><li>Physical stamina and ability to stand for extended periods in a kitchen setting</li><li>Demonstrated willingness to learn, adapt, and develop culinary skills</li><li>Time management and organizational abilities</li><li>Flexibility to work varying shifts, including evenings, weekends, and holidays as required</li></ul>

<p>Job Purpose: The Head Baker is responsible for overseeing all bakery operations, ensuring the consistent production of high-quality baked goods while maintaining food safety standards, cost control, and team management.</p> <p>Key Responsibilities:</p> <ul> <li>Plan, prepare, and supervise the daily production of breads, pastries, and baked items according to established recipes and standards.</li> <li>Ensure consistency in quality, taste, presentation, and portion control.</li> <li>Develop new bakery products and seasonal offerings when required.</li> <li>Manage and train bakery staff, including scheduling, performance monitoring, and skill development.</li> <li>Ensure compliance with hygiene, food safety, and HACCP standards at all times.</li> <li>Control bakery costs by managing ingredients, minimizing waste, and monitoring inventory.</li> <li>Coordinate with purchasing to ensure timely availability of raw materials.</li> <li>Maintain bakery equipment and ensure proper usage and cleanliness.</li> <li>Collaborate with other kitchen sections to support overall kitchen operations.</li> <li>Ensure timely production to meet operational demands (breakfast, banquets, events, etc.).</li> </ul><p><strong>Desired Candidate Profile</strong></p><p>Qualifications &amp; Experience:</p> <ul> <li>Proven experience as a Head Baker or Senior Baker in a hotel, bakery, or large-scale operation.</li> <li>Formal culinary or bakery training is preferred.</li> <li>Strong knowledge of baking techniques, ingredients, and equipment.</li> <li>Leadership and team management skills.</li> <li>Knowledge of food safety and hygiene standards.</li> <li>Ability to work flexible hours, including early mornings, weekends, and holidays.</li> </ul>

<p><h4>Company description</h4> <p>Why work for Accor?</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.</p> <p>By joining Accor, 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> <h4>Job description</h4> <h4>Job purpose:</h4> <p>The Head Baker is responsible for overseeing all bakery operations, ensuring the consistent production of high-quality baked goods while maintaining food safety standards, cost control, and team management.</p> <h4>Key responsibilities:</h4> <ul> <li>Plan, prepare, and supervise the daily production of breads, pastries, and baked items according to established recipes and standards.</li> <li>Ensure consistency in quality, taste, presentation, and portion control.</li> <li>Develop new bakery products and seasonal offerings when required.</li> <li>Manage and train bakery staff, including scheduling, performance monitoring, and skill development.</li> <li>Ensure compliance with hygiene, food safety, and HACCP standards at all times.</li> <li>Control bakery costs by managing ingredients, minimizing waste, and monitoring inventory.</li> <li>Coordinate with purchasing to ensure timely availability of raw materials.</li> <li>Maintain bakery equipment and ensure proper usage and cleanliness.</li> <li>Collaborate with other kitchen sections to support overall kitchen operations.</li> <li>Ensure timely production to meet operational demands (breakfast, banquets, events, etc.).</li> </ul> <h4>Qualifications</h4> <h4>Qualifications & experience:</h4> <ul> <li>Proven experience as a Head Baker or Senior Baker in a hotel, bakery, or large-scale operation.</li> <li>Formal culinary or bakery training is preferred.</li> <li>Strong knowledge of baking techniques, ingredients, and equipment.</li> <li>Leadership and team management skills.</li> <li>Knowledge of food safety and hygiene standards.</li> <li>Ability to work flexible hours, including early mornings, weekends, and holidays.</li> </ul></p><p></p>