La Cigale Hotel Doha Announces Multiple Hospitality Job Openings Doha: La Cigale Hotel Managed by Accor, a prestigious five-star luxury hotel in the heart of Doha, has announced multiple job vacancies across its hospitality operations. The recruitment drive offers exciting career opportunities for experienced professionals looking to join one of Qatar’s renowned luxury hotels.

The hotel is currently inviting applications for the following positions:

Assistant Manager
Laundry Attendant
Sales Manager (Corporate)
Reservation Supervisor
Chef de Partie – Arabic / International Cuisine
Chef de Partie – Cold Kitchen (Turkish Specialty)
Chef de Partie – Asian Cuisine
Hostess
Waiter / Waitress
Housing Coordinator

About La Cigale Hotel

La Cigale Hotel Managed by Accor is a prestigious five-star luxury hotel situated in the dynamic center of Doha, Qatar. Recognized as a prominent landmark for both business and leisure travelers, the hotel offers 225 elegantly appointed rooms and suites, nine exceptional dining and entertainment outlets—including two nightlife venues and outdoor seating areas—two modern ballrooms, a 490 sqm gymnasium, a 20-meter indoor swimming pool, and a full-service deluxe spa. Designed as an urban sanctuary, La Cigale blends contemporary sophistication with world-class hospitality. Conveniently located in central Doha, the hotel is just a 2-minute walk from Al Sadd Metro Station and a 30-minute drive from Hamad International Airport, offering seamless access to the city’s commercial and cultural hubs. As part of Accor, a global leader in hospitality, La Cigale Hotel is committed to delivering outstanding guest experiences while fostering an inclusive and growth-driven environment for its team.

Assistant Manager, Employee Accommodation

Job Description

Accommodation Operations: Assist in the daily management of employee accommodation, ensuring facilities are clean, well-maintained, and comply with health and safety standards.
Room Allocation: Support in planning and monitoring room assignments, ensuring accurate records of occupancy and availability are maintained.
Maintenance Coordination: Report maintenance issues promptly and coordinate with the Engineering or Maintenance team for timely repairs and preventive upkeep.
Inventory Control: Monitor accommodation-related inventory, including furniture, appliances, and supplies. Ensure proper documentation and upkeep of assets.
Employee Support: Act as a point of contact for employees regarding accommodation issues, concerns, or requests. Provide solutions and escalate when necessary.
Facility Inspections: Conduct regular checks of rooms and communal areas to ensure cleanliness, safety, and proper function.
Health & Safety: Assist in implementing health and safety protocols within accommodation areas and report any hazards or non-compliance issues.
Administrative Support: Maintain accurate records of resident details, maintenance requests, and other operational logs.

Qualifications

High School diploma or equivalent; additional qualifications in Facilities Management, Hospitality, or Administration are a plus.
Previous experience in accommodation services, facilities management, or administration, preferably within the hospitality industry.
Strong organizational and time management skills with attention to detail.
Proficiency in Microsoft Office Suite (Word, Excel, Outlook); familiarity with inventory or facility management systems is advantageous.
Good interpersonal and communication skills, with a customer-service mindset.
Ability to handle multiple tasks, prioritize effectively, and work in a fast-paced environment.
Basic knowledge of health, safety, and hygiene standards.
High level of integrity and professionalism in handling employee matters.
Problem-solving abilities and initiative in managing tasks.

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Laundry Attendant

Job Description

Sort soiled guestroom linen as required and fill containers, label and prepare them for pick-up
Sort/count soiled linen (Food & Beverage) and fill in containers, label and prepare them for pick-up
Set aside misused linen for further investigation
Report any articles found within the linen/ chute area e.g. glass, food, cutlery, needles etc.
Keep the working area clean and tidy at all times
Wear mask, gloves as advised for health and safety reasons
Fold and pile clean towels, bathrobes to be picked-up and delivered by floor porters/ housemen
Roll the room linen and put them into containers; keep the clean linen ready for distribution
If and when required wash towels, observe all points in handling chemicals, lifting towels as trained.
Help in other duties where necessary within linen/ laundry area
Report of any malfunction of equipment or anything that may be a potential health & safety hazard to the Supervisor
Attend training courses given by Housekeeping/ Human Resources Department

Qualifications

High School diploma, vocational training and/ or 1 year of work experience
Basic understanding of the English language is desirable
Able to carry items or materials weighing up to 25 lbs.
Previous experience in luxury hotel housekeeping department is desirable

Sales Manager (Corporate)

Job Description

Responsible for driving corporate business revenue in the hotel by securing new accounts, retaining and growing existing corporate clients.
Develop and execute a proactive corporate sales strategy aligned with the hotel’s overall revenue and marketing plan.
Identify, target and prospect new corporate accounts and establish relationships.
Working closely with internal departments to ensure delivery of service standards and maximising profitability.
Attend industry events, trade shows, road-shows, client visits, site inspections to promote the hotel and secure business.
Maintain a robust sales pipeline of qualified leads; manage follow-up, proposals, negotiations and contract closures.
Monitor market trends, competitor activities, demand spikes and identify new opportunity segments.
Develop and nurture relationships with existing corporate clients, ensuring repeat business and account growth.
Deliver regular account reviews, forecasting, and check-in meetings with key stakeholders.
Work closely with Revenue Management to optimise pricing, packaging and yield strategies for corporate business.
Create and submit proposals, contracts, amendments; ensure all bookings are properly documented and turned over to operations.

Qualifications

High school Diploma or University Degree
Minimum 3-5 years of corporate sales experience in a luxury hotel
Proficient in MS Office programs
Excellent communication, negotiation and presentation skills to engage C-level clients and decision-makers.
Strategic thinker with strong analytical skills, self-motivated, and able to operate in fast-paced luxury environment.

Reservation Supervisor

Job Description

Checking reservations daily for compliance to ensure that the minimum response time is maintained for all reservation requests.
Ensuring that quality of reservation is maintained in terms of guest details, rates, payment methods etc.
Planning and using efficient organizational skills to run the daily operation.
Organizing on-the-job and weekly training for all staff.
To keep reservations staff informed on all changes or developments within the hotel and the company.
To spot-Check reservations made the previous day and Check all VIP arrivals
Training, developing, and motivating staff to increase productivity.
To keep department informed of all changes in the customer profile, rates, strategies, promotions and specials.
Conduct shift briefings

Qualifications

Minimum one year experience with the same position in a 5 star hotel
University Degree

Chef de Partie – Arabic / International Cuisine

Job Description

Prepare, cook, and present Arabic and International dishes according to established recipes and quality standards.
Manage and oversee the assigned kitchen section during preparation and service.
Ensure food is prepared and served on time while maintaining consistency in taste, quality, and presentation.
Assist the Sous Chef and Executive Chef in daily kitchen operations.
Supervise, train, and support Commis Chefs and kitchen assistants.
Monitor stock levels, minimize food wastage, and report requisition requirements.
Ensure compliance with HACCP, food safety, sanitation, and hygiene standards.
Maintain cleanliness and organization of the work area and kitchen equipment.
Participate in menu development, recipe standardization, and food tastings.
Ensure proper storage, labeling, and rotation of food items (FIFO).
Handle guest requests and special dietary requirements whenever required.
Maintain a positive and professional working relationship with all team members.

Qualifications

Diploma or certification in Culinary Arts or Bachelor in Hospitality.
HACCP or Food Safety Certification preferred.
3–5 years of culinary experience in upscale or 5-star hotels.
Strong knowledge of cooking techniques and international cuisine standards.
Ability to perform well under pressure and handle busy service periods.
Strong communication skills and ability to work as part of a team.
Time management and multitasking abilities.

Chef de Partie – Cold Kitchen – Turkish Specialty

Key Responsibilities:

Assist in the preparation and cooking.
Help manage a specific section of the kitchen, ensuring timely preparation and delivery of food.
Follow recipes and kitchen standards to ensure consistency in taste, portion size, and presentation of dishes.
Monitor stock levels for your section, ensuring ingredients are available and fresh, and assist with inventory checks.
Ensure all dishes are prepared to the highest standards, maintaining the authentic flavors and presentation.
Maintain a clean and organized work station, ensuring compliance with food safety and sanitation standards.
Work closely with the Chef de Partie and other kitchen staff to ensure efficient service during busy periods.
Assist in storing food supplies appropriately, ensuring ingredients are properly labeled and rotated.
Support the training of junior kitchen staff and kitchen porters as needed.
Adhere to all health and safety regulations in the kitchen, ensuring food preparation areas are safe and hazard-free.

Qualifications

Specialized in Cold kitchen Turkish Cuisines
A culinary degree or relevant certification is a plus.
Strong knowledge of food safety, hygiene, and cleanliness standards.
Ability to prepare recipes and manage market orders using the FutureLog system.
Ability to work under pressure and in a fast-paced environment.
Attention to detail and a passion for creativity in food presentation.
A team player with excellent communication skills.

Hostess

Job Description

The candidate must be able to: Answer telephone within 3 rings, using correct salutations and telephone etiquette.
Take record and confirm restaurant reservations / cancellations in accordance with departmental standards.
Communicate reservation /cancellation changes to management as they arise throughout the shift.
Monitor the preparation of own assignments, ensuring compliance to departmental standards.
Ensure that all menu’s, check folders are cleaned and in sufficient quantity.
Ensure that the hostess stand is cleaned and organized.
Review Reservation book, pre-assign designated tables and follow up on all special requests.
Greet the guests at the entrance of the restaurant.
Seat Guest accordingly to floor plan / being fair to each waiter.
Show guests their table which has been designated to them.
Ensure that the guests are pleased with their table.
Present the open menu to the guest.
Maintain positive guest relations at all times.
Be familiar with hotel services / activities to respond to guest inquiries accurately.

Qualifications

Excellent communication and organizational skills
Being fluent in English and any additional language is an advantage.
Minimum 1 to 2 years of experience in Food & Beverage/Restaurant operation preferably in a similar quality hotel
A friendly, outgoing behavior, able to involve and support operation
Proactive, resourceful, and able to work independently.

Waiter / Waitress

Job Description

To have a thorough understanding and knowledge of all food and beverage items in the menu and the ability to recommend Food & Beverage combinations and up sell alternatives.
To provide high standard of quality and efficient / friendly service as per Standard Operational Procedures.
To ensure that the place of work and surrounding area is kept clean and organized at all times.
To handle guest enquiries in a courteous and efficient manner.
To provide a courteous, professional, efficient and flexible service at all times, following Rixos Standards of Performance.
To be entirely flexible and adapt to rotate within the different sub departments of the Food & Beverage Division or any other Department of the hotel as assigned.

Qualifications

Diploma or degree in vocational hospitality,
Fresher or 1 year experience in 4-5-star hotel.
Policy & Procedure Adherence
Food & Beverage Operational Standards

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Chef de Partie – Pide Bread

Key Responsibilities:

Assist in the preparation and cooking.
Help manage a specific section of the kitchen, ensuring timely preparation and delivery of food.
Follow recipes and kitchen standards to ensure consistency in taste, portion size, and presentation of dishes.
Monitor stock levels for your section, ensuring ingredients are available and fresh, and assist with inventory checks.
Ensure all dishes are prepared to the highest standards, maintaining the authentic flavors and presentation.
Maintain a clean and organized work station, ensuring compliance with food safety and sanitation standards.
Work closely with the Chef de Partie and other kitchen staff to ensure efficient service during busy periods.
Assist in storing food supplies appropriately, ensuring ingredients are properly labeled and rotated.
Support the training of junior kitchen staff and kitchen porters as needed.
Adhere to all health and safety regulations in the kitchen, ensuring food preparation areas are safe and hazard-free.

Qualifications

Specialized in Turkish delicacy bakeries: Pide Bread
A culinary degree or relevant certification is a plus.
Strong knowledge of food safety, hygiene, and cleanliness standards.
Ability to prepare recipes and manage market orders using the FutureLog system.
Ability to work under pressure and in a fast-paced environment.
Attention to detail and a passion for creativity in food presentation.
A team player with excellent communication skills.

Director of Finance

Job Description

As the property’s strategic financial business partner, the Director of Finance leads the development and implementation of financial and operational strategies that drive sustainable growth.The Director of Finance will be responsible for leading the hotel’s finance and accounting functions, ensuring strong financial performance, compliance with corporate and local regulations, accurate reporting, effective internal controls, and strategic financial planning. The role acts as a key business partner to the Executive Committee and supports the achievement of the hotel’s operational and commercial goals.
Financial Strategy & PlanningDevelop and implement financial strategies aligned with the hotel’s business objectives.
Lead the annual budgeting, forecasting, and long-range planning processes.
Monitor budget performance and recommend corrective actions when necessary.
Support revenue optimization and profitability improvement initiatives.
Financial Reporting

Qualifications

Bachelor’s degree in Finance, Accounting, Commerce, or related field. Professional qualification such as CPA, CMA, or MBA preferred.
Demonstrated ability to build effective stakeholder relationships across departments and brands.
Typically 8–12 years of finance experience, including senior leadership experience within hospitality.
Strong knowledge of financial reporting, budgeting, forecasting, taxation, and internal controls.
Experience with hotel systems such as Opera PMS and financial management systems is advantageous.
Experience guiding, training or mentoring finance team members, with a genuine interest in developing others.
High attention to detail and strong personal integrity, with the ability to manage competing deadlines.
A collaborative, solutions-focused approach and comfort within the team, leadership and across the departments

Housing Coordinator

Key Responsibilities:

Coordinate employee room assignments, check-ins, transfers, and check-outs
Maintain accurate housing records, occupancy reports, and inventory
Conduct regular inspections of accommodation facilities to ensure cleanliness, safety, and compliance with company standards
Coordinate maintenance requests and follow up with the Engineering and Housekeeping teams to resolve issues promptly
Monitor housing supplies, furniture, equipment, and asset inventories
Ensure adherence to health, safety, and hygiene regulations within employee accommodation
Address employee accommodation concerns and resolve housing-related issues professionally
Assist in planning housing capacity and optimizing room utilization
Prepare monthly reports, housing statistics, and documentation for management
Support onboarding by arranging accommodation for new employees

Qualifications

What will you bring to this role?

Diploma or bachelor’s degree in Hospitality Management, Business Administration, or a related field preferred
Previous experience in hospitality, housing administration, or accommodation management
Strong organizational and administrative skills
Proficiency in Microsoft Office applications, especially Excel and Outlook
Excellent communication and interpersonal skills
Ability to maintain confidentiality and manage multiple priorities
Knowledge of health, safety, and hygiene standards is an advantage
Embrace the Raffles & Fairmont brand promise and luxury in your role and in all your interactions
Foster an inclusive environment where every individual feels valued and respected
Create an environment where colleagues are empowered, supported and recognized

Chef De Partie – Asian

Job Description

Prepare, cook, and present high-quality dishes in line with 5-star hotel standards.
Manage an assigned kitchen section (hot, cold, grill, pastry, or butchery).
Ensure mise en place is always ready for both à la carte and buffet service.
Maintain consistency in food taste, presentation, and portion control.
Follow hotel recipes and SOPs to ensure uniformity across all outlets.
Coordinate with Sous Chef and Executive Chef for daily operations.
Uphold strict hygiene and food safety standards as per Qatar municipal regulations (HACCP).
Monitor stock, minimize wastage, and assist with inventory control.
Train, guide, and supervise Commis Chefs in daily tasks.
Ensure all kitchen equipment is properly maintained and report malfunctions immediately.
Assist in creating menu items, seasonal specials, and promotions if requested.
Maintain a clean, organized, and well-sanitized workstation at all times.
Support banquet operations and large-scale events as required by the hotel.
Comply with hotel policies, grooming standards, and operational procedures.