Founded in Marseille in 1966 by Pierre Bellon, Sodexo is the global leader in services that improve Quality of Life, an essential factor in individual and organizational performance. Operating in 80 countries, Sodexo serves 75 million consumers each day through its unique combination of On-site Services, Benefits and Rewards Services and Personal and Home Services. Through its more than 100 services, Sodexo provides clients an integrated offering developed over 50 years of experience: from foodservices, reception, maintenance and cleaning, to facilities and equipment management; from Meal Pass, Gift Pass and Mobility Pass benefits for employees to in-home assistance and concierge services. Sodexo€™s success and performance are founded on its independence, its sustainable business model and its ability to continuously develop and engage its 420,000 employees throughout the world.
Sodexo is included in the CAC 40 and DJSI indices.
Key figures (as of August 31, 2015)
19.8 billion euro in consolidated revenues,
420,000 employees,
19th largest employer worldwide,
80 countries,
32,000 sites,
75 million consumers served daily,
15 billion euro in market capitalization (as of July 7, 2016).


Kitchen Stewards / Cleaners


Perform all cleaning duties as allocated by the Supervisor to ensure the working environment is clean and safe.


  • Clean Floors, Sweeping, Mopping, Scrubbing, or Vacuuming to remove soil, dust & waste in Rooms, Offices, Corridors and Public areas.
  • Clean, disinfect and supply lavatories and bathrooms.
  • Cleans walls, windows, glass partitions, and mirror
  • Empty Waste Bins & Dispose of in designated area.
  • Continuous monitoring of the cleanliness of work area to be covered during duty and notify supervisor/line manager for any repairs needed.
  • Move heavy furniture, equipment, and supplies, either manually or by using hand trucks
  • Report to work on time and notify supervisor/Line Manager in case of absence for any reason.
  • Maintain the highest standard of personal hygiene at all times.
  • Must wear uniform and PPE appropriate to the task and keep it clean and tidy at all times.
  • Use the correct cleaning chemicals & materials for the correct purpose to prevent damage to floors and fixtures.
  • Ensure all equipment is in a safe working condition by carrying out daily checks and report defects to Line Manager.

Comply with proper safety precautions as instructed when using cleaning chemicals, wearing PPEs to ensure required standard is achieved at all times



Desired Candidate Profile


High school passed

  • Prior experience of at least six months in the position will be an advantage.

  • Must be physically fit and healthy
  • Must have knowledge of cleaning and sanitation products.
  • Must have knowledge of spoken & written English
  • Pleasant personality and team player

Perks and Benefits

Monthly salary of 1300 qatari rials

Free food and accomodation

Paid vacation once in two years with up and down flight ticket given by company



Kitchen Stewarding Supervisor



Responsible to enforce the highest possible cleanliness and hygiene standards in all food processing facilities, as well as the operating equipment. Include dish room operations, night cleaning, back area cleaning and equipment's maintenance, banquet plating and food running areas.


  • Supervise the duties of all stewarding department employees, facilities, operation and costs.
  • Supervise the sanitation, cleanliness, hygiene as well as the quality level of hygiene and services.
  • Ensure Back of House areas are maintained to the highest cleanliness standards and cleaning schedules are followed and completed.
  • Direct and assist Stewards in order to make clean up more efficient. All dish washing items pots, crockeries are cleaned, sanitized as per the set norms and regulations.
  • Ensure water temperature, and chemical levels are appropriate for cleaning and documented.
  • Assist with Banquet plate-ups and buffet by transporting and ensuring adequate stock. Assist in the location, movement and storage of banquet operational equipment,
  • Assist in the stock take of equipment and other items as required
  • Assist Chefs and kitchen staff with stewarding related tasks as needed.
  • Responsible to Check and maintain more specifically the proper use of chemicals and washing accessories.
  • Establishing minimum and maximum operating par stocks and supplies and approve storeroom requisition.
  • Co-ordinate with the Front of House Managers and Production Supervisor to check their requirements for the day and the next day.
  • Work closely with the other areas to anticipate guest needs and to ensure items that are required for service are available when needed.
  • Take all necessary actions to reduce the loss of silverware / flatware, crockeries.
  • Take all necessary actions to reduce breakage of China and Glassware.
  • Supervises staff ability to follow loss prevention policies to prevent accidents and control costs.
  • Enforces proper cleaning routines for service ware, equipment, floors, etc, enforces proper use and cleaning of all dish room machinery.
  • Ensures all food holding and transport equipment is in working order. Ensures compliance with food handling and sanitation standards.
  • Ensuring Stewarding staffs have supplies, equipment, tools, and uniforms necessary to do their jobs.
  • Lead and manage the Stewarding team in all aspects of the department and ensure standards are followed.
  • Ensures disciplinary procedures and documentation are completed according to Standard Operating Procedures.
  • Carry out any other reasonable task set by the Management
  • Prepare monthly reports on shortages in china silverware and equipment and requisition replacements as required while following budget guidelines
  • Maintain the highest standards of health and safety for themselves and others
  • Any other duties as required by the HMC Management


Desired Candidate Profile

  • Diploma in hospitality with previous experiences in the Stewarding Department
  • Strong HACCP knowledge
  • Excellent command over English

  • Shall have no less than 2-3 yrs. of working experience & one year in a hospital, leading or supervising a team


Perks and Benefits

Monthly salary of 3000 qatari rials

Free food and accomodation

Paid vacation once in two years with up and down flight ticket given by company




Assistant Butcher



Assist the Butcher in Providing a comprehensive butchery service in line with the menu and quantities defined by the Executive Chef/CDP


  • Ensure all work is carried out as per the HMC SOPs and guidelines.
  • Provide an efficient butchery service for all types of meat, fowl, game and fish.
  • Liaise with the Executive Chef regarding requirements for menu and quantities required for the meals.
  • Receive and inspect meat upon delivery for quality and quantity.
  • Ensure the correct storage of meat items and that stock rotation procedures are maintained in line with HMC SOPs / guidelines
  • Cut, trim, bone, tie, and grind carcass/meat sections using butcher's tools and equipments to reduce to cooking cuts such as roasts, steaks, chops, stew cubes, and grind meat as required by the chef.
  • Minimize wastages through optimum use of butchery tools and techniques.
  • Ensure that all butchered meat, game, fowl and fish is made available for cooking at required time.
  • Supply kitchen with all suitable bones, for stock.
  • Issue meat items to kitchen only when authorized by Executive Chef
  • Develop and maintain good working relationship with the patients, visitors, HMC Staff and others through pleasant attitude and manners.
  • Ensure all work is carried out in compliance with the Quality, Health, Safety and Environment management system laid down by the HMC and Teyseer Services Company.
  • Ensure that all accidents, fire, loss, theft and damages are reported to superiors immediately and proper procedures are followed. In addition, where appropriate, take remedial action.
  • Adhere to the QHSE rules and regulations of HMC.
  • Use correct PPE and maintain them in good conditions.
  • Ensure proper usage and maintenance of all butchery tools and equipment. Maintain all knives/choppers in good condition at all times and clean and sanitize before and after use.
  • Conduct regular and frequent inspections of all areas of butchery ensuring compliance and maintenance of hygiene standards. Ensure that the place of work is kept hygienically clean and tidy at all times.
  • Maintain the highest possible standards of personal hygiene.
  • Ensure regular cleaning and maintenance of meat storage facilities such as freezers, chillers etc. in his area of work.
  • Follow strictly all the procedures related to handling of raw meat particularly storing and defrosting procedures.
  • Attend tool box and other training meetings as instructed by the superiors.


Desired Candidate Profile


High school passed, should read and write English

  • 2 years 3 or 4 star hotel, Cruise, Airline, contract catering or equivalent in a production area and at least one year in a large hospital
  • HACCP


Perks and Benefits

Monthly salary of 1400 qatari rials

Free food and accomodation

Paid vacation once in two years with up and down flight ticket provided by company



Butcher



Provide a comprehensive butchery service in line with the menu and quantities defined by the Executive Chef/CDP


  • Ensure all work is carried out as per the HMC SOPs and guidelines.
  • Provide an efficient butchery service for all types of meat, fowl, game and fish.
  • Liaise with the Executive Chef regarding requirements for menu and quantities required for the meals.
  • Receive and inspect meat upon delivery for quality and quantity.
  • Ensure the correct storage of meat items and that stock rotation procedures are maintained in line with HMC SOPs / guidelines
  • Cut, trim, bone, tie, and grind carcass/meat sections using butcher's tools and equipments to reduce to cooking cuts such as roasts, steaks, chops, stew cubes, and grind meat as required by the chef.
  • Minimize wastages through optimum use of butchery tools and techniques.
  • Ensure that all butchered meat, game, fowl and fish is made available for cooking at required time.
  • Supply kitchen with all suitable bones, for stock.
  • Issue meat items to kitchen only when authorized by Executive Chef
  • Develop and maintain good working relationship with the patients, visitors, HMC Staff and others through pleasant attitude and manners.
  • Ensure all work is carried out in compliance with the Quality, Health, Safety and Environment management system laid down by the HMC and Teyseer Services Company.
  • Ensure that all accidents, fire, loss, theft and damages are reported to superiors immediately and proper procedures are followed. In addition, where appropriate, take remedial action.
  • Adhere to the QHSE rules and regulations of HMC.
  • Use correct PPE and maintain them in good conditions.
  • Ensure proper usage and maintenance of all butchery tools and equipment. Maintain all knives/choppers in good condition at all times and clean and sanitize before and after use.
  • Conduct regular and frequent inspections of all areas of butchery ensuring compliance and maintenance of hygiene standards. Ensure that the place of work is kept hygienically clean and tidy at all times.
  • Maintain the highest possible standards of personal hygiene.
  • Ensure regular cleaning and maintenance of meat storage facilities such as freezers, chillers etc. in his area of work.
  • Follow strictly all the procedures related to handling of raw meat particularly storing and defrosting procedures.
  • Attend tool box and other training meetings as instructed by the superiors.


Desired Candidate Profile


High school passed, should read and write English

  • 2 years 3 or 4 star hotel, Cruise, Airline, contract catering or equivalent in a production area and at least one year in a large hospital
  • HACCP


Perks and Benefits

Monthly salary of 2000 qatari rials

Free food and accomodation

Paid vacation once in two years with up and down flight ticket provided by company



Assistant Baker


The primary duty of an Assistant baker is to assist the Baker/Pastry maker in the day-to-day operations of the kitchen.


  • Ensure all work is carried out as per the HMC contract and SOPs.
  • Assist the Baker in maintaining the food quality, presentation, and service as per the required standards defined for patients.
  • Ensure the correct storage of goods and that stock rotation procedures in line with HMC guidelines are maintained.
  • In coordination with Diet Coordinator and Manager, prepare all types of pastry, bakery
  • Coordinate with superiors on wastage control measures.
  • Ensure adequate operating knowledge of various bakery tools and equipment.
  • Cooperate with superiors for receiving training for upgrading know-how and skills.
  • Perform any other task assigned by his superior within the scope of the job.
  • Develop and maintain good working relationship patients, visitors, HMC team.
  • Ensure all work is carried out in compliance with the Quality, Health, Safety and Environment management system which is in line with HMC SOPs
  • Adhere to the QHSE rules and regulations of HMC.
  • Use correct PPE and maintain them in good condition.
  • Ensure proper usage and maintenance of all equipment at his disposal.
  • Ensure that the equipment is cleaned after use and place of work is always kept hygienically clean and tidy.
  • Maintain the highest possible standards of personal hygiene.
  • Attend toolbox meetings and other training events to enhance knowledge and awareness.

Desired Candidate Profile

  • Diploma in Bakery and hygiene certificate from a reputable culinary school, training institute.

  • 2 years 3 or 4 star hotel, Cruise, Airline, contract catering or equivalent in a production area and at least one year in a large hospital
  • Spoken and written english
  • HACCP

Perks and Benefits

Monthly salary of 1400 qatari rials.

Free food and accomodation

Paid vacation once in 2 years, with up and down flight ticket given by company



Asst. Salad Cook




The Salad Maker prepares salads for lunches and dinners for the patients, visitors, staff of HMC. He / She cleans and washes own equipment used in food preparation and cleans own working area. Orders all produce used in food preparation.


  • Ensure that all work is carried out as per the SOPs /Guidelines of HMC.
  • Control the salad quality, presentation, and service as per the required standards defined by HMC/Teyseer Services Company.
  • Achieve excellence in all methods of preparation and presentation.
  • Assist the Executive Chef in the preparation of daily requisition related to salad section.
  • Discuss day to day operational requirements, achievements and improvements with superior.
  • Check incoming supplies from stores for quality, quantity, damages and spoilages according to the SOPs/guidelines issued by HMC.
  • Check the correct storage of goods and that stock rotation procedures are maintained.
  • Wash, chop and cut meat and vegetables. Assist the Ex.Chef/CDP and cooks at various stages of food preparation and service, complying with required standards of HMC and as instructed by superior/client.
  • Prepare all types of salads, sandwiches, and other cold preparation as per the instructions of the Ex Chef/CDP and ensure smooth and timely supply of products to the kitchen/restaurant.
  • Coordinate with superiors on wastage control measures.
  • Check that all tools and equipment in the salad section are in working order and inform the malfunctioning to the concerned immediately.
  • Ensure adequate operating knowledge of various kitchen tools and equipment.
  • Cooperate with superiors/HMC Representatives for receiving training for upgrading know-how and skills.
  • Perform any other task assigned by his superior and HMC within the scope of the job.


Desired Candidate Profile


Diploma in Cookery

  • 2 years in 3- or 4-star hotel, Cruise, Airline, contract catering or equivalent in a production and remaining years in a hospital.
  • HACCP
  • Working knowledge of English


Perks and Benefits


Monthly salary of 1400 qatarri rials

Free food and accomodation

Paid vacation once in two years with up and down flight fare paid by company.



Salad Cook



The Salad Maker prepares salads for lunches and dinners for the patients, visitors, staff of HMC. He / She cleans and washes own equipment used in food preparation and cleans own working area. Orders all produce used in food preparation.


  • Ensure that all work is carried out as per the SOPs /Guidelines of HMC.
  • Control the salad quality, presentation, and service as per the required standards defined by HMC/Teyseer Services Company.
  • Achieve excellence in all methods of preparation and presentation.
  • Assist the Executive Chef in the preparation of daily requisition related to salad section.
  • Discuss day to day operational requirements, achievements and improvements with superior.
  • Check incoming supplies from stores for quality, quantity, damages and spoilages according to the SOPs/guidelines issued by HMC.
  • Check the correct storage of goods and that stock rotation procedures are maintained.
  • Wash, chop and cut meat and vegetables. Assist the Ex.Chef/CDP and cooks at various stages of food preparation and service, complying with required standards of HMC and as instructed by superior/client.
  • Prepare all types of salads, sandwiches, and other cold preparation as per the instructions of the Ex Chef/CDP and ensure smooth and timely supply of products to the kitchen/restaurant.
  • Coordinate with superiors on wastage control measures.
  • Check that all tools and equipment in the salad section are in working order and inform the malfunctioning to the concerned immediately.
  • Ensure adequate operating knowledge of various kitchen tools and equipment.
  • Cooperate with superiors/HMC Representatives for receiving training for upgrading know-how and skills.
  • Perform any other task assigned by his superior and HMC within the scope of the job.


Desired Candidate Profile


Diploma in Cookery

  • years in 3- or 4-star hotel, Cruise, Airline, contract catering or equivalent in a production and remaining years in a hospital.
  • HACCP
  • Working knowledge of English


Perks and Benefits


Monthly salary of 2000 qatarri rials

Free food and accomodation

Paid vacation once in two years with up and down flight fare paid by company.




Kitchen Aide/ Kitchen Helper



The role is involved in the helping in the preparation of food items to produce the catering in accordance with established HMC standards of quality, food hygiene, and portion control.

  • General Catering duties to include food preparation and food Service
  • Comply with HMC policies and procedures, and in particular infection control, safety and quality Management


Desired Candidate Profile

High School passed, one year experience in catering, knowledge of English



Perks and Benefits

Monthly salary of 1300 qatari rials

Free food and accomodation

Paid vacation once in 2 years with up and down flight fare borne by company



Kitchen Stewards / Cleaners



Perform all cleaning duties as allocated by the Supervisor to ensure the working environment is clean and safe.


  • Clean Floors, Sweeping, Mopping, Scrubbing, or Vacuuming to remove soil, dust & waste in Rooms, Offices, Corridors and Public areas.
  • Clean, disinfect and supply lavatories and bathrooms.
  • Cleans walls, windows, glass partitions, and mirror
  • Empty Waste Bins & Dispose of in designated area.
  • Continuous monitoring of the cleanliness of work area to be covered during duty and notify supervisor/line manager for any repairs needed.
  • Move heavy furniture, equipment, and supplies, either manually or by using hand trucks
  • Report to work on time and notify supervisor/Line Manager in case of absence for any reason.
  • Maintain the highest standard of personal hygiene at all times.
  • Must wear uniform and PPE appropriate to the task and keep it clean and tidy at all times.
  • Use the correct cleaning chemicals & materials for the correct purpose to prevent damage to floors and fixtures.
  • Ensure all equipment is in a safe working condition by carrying out daily checks and report defects to Line Manager.

Comply with proper safety precautions as instructed when using cleaning chemicals, wearing PPEs to ensure required standard is achieved at all times



Desired Candidate Profile


High school passed

  • Prior experience of at least six months in the position will be an advantage.

  • Must be physically fit and healthy
  • Must have knowledge of cleaning and sanitation products.
  • Must have knowledge of spoken & written English
  • Pleasant personality and team player


Perks and Benefits

Monthly salary of 1300 qatari rials

Free food and accomodation

Paid vacation once in two years with up and down flight ticket given by company



Kitchen Stewarding Supervisor




Responsible to enforce the highest possible cleanliness and hygiene standards in all food processing facilities, as well as the operating equipment. Include dish room operations, night cleaning, back area cleaning and equipment's maintenance, banquet plating and food running areas.


  • Supervise the duties of all stewarding department employees, facilities, operation and costs.
  • Supervise the sanitation, cleanliness, hygiene as well as the quality level of hygiene and services.
  • Ensure Back of House areas are maintained to the highest cleanliness standards and cleaning schedules are followed and completed.
  • Direct and assist Stewards in order to make clean up more efficient. All dish washing items pots, crockeries are cleaned, sanitized as per the set norms and regulations.
  • Ensure water temperature, and chemical levels are appropriate for cleaning and documented.
  • Assist with Banquet plate-ups and buffet by transporting and ensuring adequate stock. Assist in the location, movement and storage of banquet operational equipment,
  • Assist in the stock take of equipment and other items as required
  • Assist Chefs and kitchen staff with stewarding related tasks as needed.
  • Responsible to Check and maintain more specifically the proper use of chemicals and washing accessories.
  • Establishing minimum and maximum operating par stocks and supplies and approve storeroom requisition.
  • Co-ordinate with the Front of House Managers and Production Supervisor to check their requirements for the day and the next day.
  • Work closely with the other areas to anticipate guest needs and to ensure items that are required for service are available when needed.
  • Take all necessary actions to reduce the loss of silverware / flatware, crockeries.
  • Take all necessary actions to reduce breakage of China and Glassware.
  • Supervises staff ability to follow loss prevention policies to prevent accidents and control costs.
  • Enforces proper cleaning routines for service ware, equipment, floors, etc, enforces proper use and cleaning of all dish room machinery.
  • Ensures all food holding and transport equipment is in working order. Ensures compliance with food handling and sanitation standards.
  • Ensuring Stewarding staffs have supplies, equipment, tools, and uniforms necessary to do their jobs.
  • Lead and manage the Stewarding team in all aspects of the department and ensure standards are followed.
  • Ensures disciplinary procedures and documentation are completed according to Standard Operating Procedures.
  • Carry out any other reasonable task set by the Management
  • Prepare monthly reports on shortages in china silverware and equipment and requisition replacements as required while following budget guidelines
  • Maintain the highest standards of health and safety for themselves and others
  • Any other duties as required by the HMC Management


Desired Candidate Profile


  • Diploma in hospitality with previous experiences in the Stewarding Department
  • Strong HACCP knowledge
  • Excellent command over English

  • Shall have no less than 2-3 yrs. of working experience & one year in a hospital, leading or supervising a team


Perks and Benefits

Monthly salary of 3000 qatari rials

Free food and accomodation

Paid vacation once in two years with up and down flight ticket given by company



Assistant Butcher



Assist the Butcher in Providing a comprehensive butchery service in line with the menu and quantities defined by the Executive Chef/CDP


  • Ensure all work is carried out as per the HMC SOPs and guidelines.
  • Provide an efficient butchery service for all types of meat, fowl, game and fish.
  • Liaise with the Executive Chef regarding requirements for menu and quantities required for the meals.
  • Receive and inspect meat upon delivery for quality and quantity.
  • Ensure the correct storage of meat items and that stock rotation procedures are maintained in line with HMC SOPs / guidelines
  • Cut, trim, bone, tie, and grind carcass/meat sections using butcher's tools and equipments to reduce to cooking cuts such as roasts, steaks, chops, stew cubes, and grind meat as required by the chef.
  • Minimize wastages through optimum use of butchery tools and techniques.
  • Ensure that all butchered meat, game, fowl and fish is made available for cooking at required time.
  • Supply kitchen with all suitable bones, for stock.
  • Issue meat items to kitchen only when authorized by Executive Chef
  • Develop and maintain good working relationship with the patients, visitors, HMC Staff and others through pleasant attitude and manners.
  • Ensure all work is carried out in compliance with the Quality, Health, Safety and Environment management system laid down by the HMC and Teyseer Services Company.
  • Ensure that all accidents, fire, loss, theft and damages are reported to superiors immediately and proper procedures are followed. In addition, where appropriate, take remedial action.
  • Adhere to the QHSE rules and regulations of HMC.
  • Use correct PPE and maintain them in good conditions.
  • Ensure proper usage and maintenance of all butchery tools and equipment. Maintain all knives/choppers in good condition at all times and clean and sanitize before and after use.
  • Conduct regular and frequent inspections of all areas of butchery ensuring compliance and maintenance of hygiene standards. Ensure that the place of work is kept hygienically clean and tidy at all times.
  • Maintain the highest possible standards of personal hygiene.
  • Ensure regular cleaning and maintenance of meat storage facilities such as freezers, chillers etc. in his area of work.
  • Follow strictly all the procedures related to handling of raw meat particularly storing and defrosting procedures.
  • Attend tool box and other training meetings as instructed by the superiors.


Desired Candidate Profile


High school passed, should read and write English

  • 2 years 3 or 4 star hotel, Cruise, Airline, contract catering or equivalent in a production area and at least one year in a large hospital
  • HACCP


Perks and Benefits

Monthly salary of 1400 qatari rials

Free food and accomodation

Paid vacation once in two years with up and down flight ticket provided by company



Butcher


Provide a comprehensive butchery service in line with the menu and quantities defined by the Executive Chef/CDP


  • Ensure all work is carried out as per the HMC SOPs and guidelines.
  • Provide an efficient butchery service for all types of meat, fowl, game and fish.
  • Liaise with the Executive Chef regarding requirements for menu and quantities required for the meals.
  • Receive and inspect meat upon delivery for quality and quantity.
  • Ensure the correct storage of meat items and that stock rotation procedures are maintained in line with HMC SOPs / guidelines
  • Cut, trim, bone, tie, and grind carcass/meat sections using butcher's tools and equipments to reduce to cooking cuts such as roasts, steaks, chops, stew cubes, and grind meat as required by the chef.
  • Minimize wastages through optimum use of butchery tools and techniques.
  • Ensure that all butchered meat, game, fowl and fish is made available for cooking at required time.
  • Supply kitchen with all suitable bones, for stock.
  • Issue meat items to kitchen only when authorized by Executive Chef
  • Develop and maintain good working relationship with the patients, visitors, HMC Staff and others through pleasant attitude and manners.
  • Ensure all work is carried out in compliance with the Quality, Health, Safety and Environment management system laid down by the HMC and Teyseer Services Company.
  • Ensure that all accidents, fire, loss, theft and damages are reported to superiors immediately and proper procedures are followed. In addition, where appropriate, take remedial action.
  • Adhere to the QHSE rules and regulations of HMC.
  • Use correct PPE and maintain them in good conditions.
  • Ensure proper usage and maintenance of all butchery tools and equipment. Maintain all knives/choppers in good condition at all times and clean and sanitize before and after use.
  • Conduct regular and frequent inspections of all areas of butchery ensuring compliance and maintenance of hygiene standards. Ensure that the place of work is kept hygienically clean and tidy at all times.
  • Maintain the highest possible standards of personal hygiene.
  • Ensure regular cleaning and maintenance of meat storage facilities such as freezers, chillers etc. in his area of work.
  • Follow strictly all the procedures related to handling of raw meat particularly storing and defrosting procedures.
  • Attend tool box and other training meetings as instructed by the superiors.

Desired Candidate Profile


High school passed, should read and write English

  • 2 years 3 or 4 star hotel, Cruise, Airline, contract catering or equivalent in a production area and at least one year in a large hospital
  • HACCP

Perks and Benefits

Monthly salary of 2000 qatari rials

Free food and accomodation

Paid vacation once in two years with up and down flight ticket provided by company



Assistant Baker


The primary duty of an Assistant baker is to assist the Baker/Pastry maker in the day-to-day operations of the kitchen.


  • Ensure all work is carried out as per the HMC contract and SOPs.
  • Assist the Baker in maintaining the food quality, presentation, and service as per the required standards defined for patients.
  • Ensure the correct storage of goods and that stock rotation procedures in line with HMC guidelines are maintained.
  • In coordination with Diet Coordinator and Manager, prepare all types of pastry, bakery
  • Coordinate with superiors on wastage control measures.
  • Ensure adequate operating knowledge of various bakery tools and equipment.
  • Cooperate with superiors for receiving training for upgrading know-how and skills.
  • Perform any other task assigned by his superior within the scope of the job.
  • Develop and maintain good working relationship patients, visitors, HMC team.
  • Ensure all work is carried out in compliance with the Quality, Health, Safety and Environment management system which is in line with HMC SOPs
  • Adhere to the QHSE rules and regulations of HMC.
  • Use correct PPE and maintain them in good condition.
  • Ensure proper usage and maintenance of all equipment at his disposal.
  • Ensure that the equipment is cleaned after use and place of work is always kept hygienically clean and tidy.
  • Maintain the highest possible standards of personal hygiene.
  • Attend toolbox meetings and other training events to enhance knowledge and awareness.

Desired Candidate Profile

  • Diploma in Bakery and hygiene certificate from a reputable culinary school, training institute.

  • 2 years 3 or 4 star hotel, Cruise, Airline, contract catering or equivalent in a production area and at least one year in a large hospital
  • Spoken and written english
  • HACCP

Perks and Benefits

Monthly salary of 1400 qatari rials.

Free food and accomodation

Paid vacation once in 2 years, with up and down flight ticket given by company



Asst. Salad Cook


The Salad Maker prepares salads for lunches and dinners for the patients, visitors, staff of HMC. He / She cleans and washes own equipment used in food preparation and cleans own working area. Orders all produce used in food preparation.


  • Ensure that all work is carried out as per the SOPs /Guidelines of HMC.
  • Control the salad quality, presentation, and service as per the required standards defined by HMC/Teyseer Services Company.
  • Achieve excellence in all methods of preparation and presentation.
  • Assist the Executive Chef in the preparation of daily requisition related to salad section.
  • Discuss day to day operational requirements, achievements and improvements with superior.
  • Check incoming supplies from stores for quality, quantity, damages and spoilages according to the SOPs/guidelines issued by HMC.
  • Check the correct storage of goods and that stock rotation procedures are maintained.
  • Wash, chop and cut meat and vegetables. Assist the Ex.Chef/CDP and cooks at various stages of food preparation and service, complying with required standards of HMC and as instructed by superior/client.
  • Prepare all types of salads, sandwiches, and other cold preparation as per the instructions of the Ex Chef/CDP and ensure smooth and timely supply of products to the kitchen/restaurant.
  • Coordinate with superiors on wastage control measures.
  • Check that all tools and equipment in the salad section are in working order and inform the malfunctioning to the concerned immediately.
  • Ensure adequate operating knowledge of various kitchen tools and equipment.
  • Cooperate with superiors/HMC Representatives for receiving training for upgrading know-how and skills.
  • Perform any other task assigned by his superior and HMC within the scope of the job.

Desired Candidate Profile


Diploma in Cookery

  • 2 years in 3- or 4-star hotel, Cruise, Airline, contract catering or equivalent in a production and remaining years in a hospital.
  • HACCP
  • Working knowledge of English

Perks and Benefits


Monthly salary of 1400 qatarri rials

Free food and accomodation

Paid vacation once in two years with up and down flight fare paid by company.



Salad Cook



The Salad Maker prepares salads for lunches and dinners for the patients, visitors, staff of HMC. He / She cleans and washes own equipment used in food preparation and cleans own working area. Orders all produce used in food preparation.


  • Ensure that all work is carried out as per the SOPs /Guidelines of HMC.
  • Control the salad quality, presentation, and service as per the required standards defined by HMC/Teyseer Services Company.
  • Achieve excellence in all methods of preparation and presentation.
  • Assist the Executive Chef in the preparation of daily requisition related to salad section.
  • Discuss day to day operational requirements, achievements and improvements with superior.
  • Check incoming supplies from stores for quality, quantity, damages and spoilages according to the SOPs/guidelines issued by HMC.
  • Check the correct storage of goods and that stock rotation procedures are maintained.
  • Wash, chop and cut meat and vegetables. Assist the Ex.Chef/CDP and cooks at various stages of food preparation and service, complying with required standards of HMC and as instructed by superior/client.
  • Prepare all types of salads, sandwiches, and other cold preparation as per the instructions of the Ex Chef/CDP and ensure smooth and timely supply of products to the kitchen/restaurant.
  • Coordinate with superiors on wastage control measures.
  • Check that all tools and equipment in the salad section are in working order and inform the malfunctioning to the concerned immediately.
  • Ensure adequate operating knowledge of various kitchen tools and equipment.
  • Cooperate with superiors/HMC Representatives for receiving training for upgrading know-how and skills.
  • Perform any other task assigned by his superior and HMC within the scope of the job


Desired Candidate Profile


Diploma in Cookery

  • years in 3- or 4-star hotel, Cruise, Airline, contract catering or equivalent in a production and remaining years in a hospital.
  • HACCP
  • Working knowledge of English


Perks and Benefits


Monthly salary of 2000 qatarri rials

Free food and accomodation

Paid vacation once in two years with up and down flight fare paid by company



Kitchen Aide/ Kitchen Helper


The role is involved in the helping in the preparation of food items to produce the catering in accordance with established HMC standards of quality, food hygiene, and portion control.

  • General Catering duties to include food preparation and food Service
  • Comply with HMC policies and procedures, and in particular infection control, safety and quality Management

Desired Candidate Profile


High School passed, one year experience in catering, knowledge of English



Perks and Benefits

Monthly salary of 1300 qatari rials

Free food and accomodation

Paid vacation once in 2 years with up and down flight fare borne by company





Formula technician



  • Prepares specialized formulas, labels formula with patients name, room number, type of formula, date and time of prepared formula and expiration dates.
  • Delivers and stores formulas in unit refrigerator
  • Takes formula inventory and orders needed formulas & maintains appropriate level of stock.
  • Communicates any errors or discrepancies of formula preparation and recipes to the appropriate manager.
  • Trains employees on formula preparations.
  • Maintains the cleanliness and sanitation of the formula room.
  • Assists in the diet office and on tray line.
  • follow applicable policies and procedures in handling supplies, pharmaceuticals, and equipment.




Desired Candidate Profile

Bachelors degree/Degree/Diploma in Diet and Nutrition.

A minimum two years experience in formula preparation


Perks and Benefits

Salary of 5000 qatari rials per month

Yearly paid vacation with to and fro flight tickets



Diet Co-ordinator


To provide dietary support for the for patients, visitors and staff at a hospital.

  • Carries out quality assessment of preparations from basic ingredient to service point for safety, quality, and nutritional value
  • Maintains updated records and statistics contributes technical assistance to recipe standardization
  • Maintains and monitors stock inventories
  • Attends to patients specifications or special endorsements
  • Attends to phone calls from Dieticians and Nursing
  • Checks and logs refrigerator temperature in Enteral area in compliance with HMC infection control Standards
  • Prepares daily store request and receives stocks.
  • Assist in updating menus and evaluation of newly introduced food items and replacements
  • Assist dietician /Assistant dietitian in calorie count
  • Participates in service surveys
  • Plans cycle menus/standard enteral computations based on established nutritional guidelines and available resources of ingredients
  • Transcribes physicians prescriptions of diet/enteral feed orders into encoded meal portions/volumes of enteral feeds •
  • Supervises tray line services/enteral feed issues as per standard practice
  • Performs visual and taste panel assessment of preparations that are ready for service and adjusts as needed
  • Supervises assembly of food items/enteral feeds
  • Weighing different ingredients of enteral dietary products required for special formula preparation as per the endorsement of clinical dietitian
  • Adjusts to changing needs of switching between therapeutic and enteral feed areas
  • Assumes overall supervisory responsibility of food/enteral feed operations
  • Monitors the delivery of meals and nourishments in a timely manner

Desired Candidate Profile

  • BSc degree in Dietetics and Nutrition or equivalent from a recognized university

Valid Primary License from the country of origin if applicable AND should be eligible for license in the State of Qatar within the Supreme Council of Health Experience.


  • 2 to 4 years of experience in a leading hospital / healthcare setup.
  • Should be fluent in English. Knowledge of Arabic will be added advantage

Perks and Benefits

Salary 5000 qatari rials per month

Yearly paid vacation, to and fro ticket paid by company



Email: Chetan.Vyas@Sodexo.com, shikha.sharm@sodexo.com, prabhat.mondal@sodexo.com

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