Summary
Chedi Hospitality is seeking a Chef de Partie for its Doha kitchen. The role prepares and presents dishes, maintains food quality and safety, manages mise en place, and coordinates junior chefs within the assigned section. The Chef de Partie also supports stock control, cost management, menu consistency, and training for junior colleagues. Applicants should have a culinary diploma or certification, and at least two years' experience as a Chef de Partie or three to four years as a Demi Chef de Partie or Commis Chef; luxury hotel or high-quality restaurant experience is required.
The posting
As published on chedihospitality.com. Pulled from the employer's site and shown as they wrote it.
Chef de Partie
Job Qualifications
- Diploma or certification in Culinary Arts, Kitchen Production, or a related field is preferred.
- Minimum of 2 years' experience as a Chef de Partie or 3–4 years' experience as a Demi Chef de Partie or Commis Chef in a luxury hotel or high-quality restaurant.
- Previous experience with an international luxury hospitality brand is an advantage.
- Comprehensive knowledge of food preparation, kitchen operations, food safety, HACCP, and occupational health and safety standards.
- Strong organizational, communication, and leadership skills.
- Ability to work efficiently under pressure while maintaining high quality standards.
- Basic computer skills, including Microsoft Office and recipe management systems, are an advantage.
Key Areas of Responsibility
1. Operations
- Prepare, cook, and present dishes within the assigned kitchen section in accordance with hotel standards and approved recipes.
- Ensure consistency, quality, presentation, and portion control of all food produced.
- Organize and maintain the mise en place required for daily operations.
- Supervise and coordinate the activities of Commis Chefs and Demi Chefs within the assigned section.
- Monitor food quality, freshness, and storage to ensure compliance with food safety standards.
- Minimize food waste and support effective stock rotation and cost control.
- Maintain cleanliness, sanitation, and organization of the assigned kitchen section at all times.
- Ensure all kitchen equipment is used correctly, maintained properly, and any defects are reported promptly.
- Support the Sous Chef and Chef de Cuisine during daily operations and assist in other kitchen sections when required.
- Contribute to menu development, recipe consistency, and continuous improvement initiatives when requested.
2. Guest Service
- Support the delivery of exceptional culinary experiences by consistently producing high-quality food.
- Ensure all guest dietary requirements, allergies, and special requests are prepared accurately and safely.
- Work collaboratively with the Food & Beverage team to ensure timely and seamless service.
- Respond professionally to guest feedback and support the implementation of corrective actions where required.
3. Financial & Administration
- Support departmental cost control by minimizing waste and maximizing the efficient use of food, equipment, and resources.
- Assist in maintaining appropriate stock levels and participating in inventory activities as required.
- Follow hotel purchasing, receiving, and food storage procedures.
4. Leadership & Development
- Train, coach, and support junior kitchen colleagues to ensure consistent culinary standards.
- Promote teamwork and maintain positive working relationships within the kitchen and across departments.
- Ensure colleagues comply with hotel policies, grooming standards, hygiene requirements, and food safety regulations.
- Lead by example by demonstrating professionalism, accountability, and GHM's values.
5. Policies, Health & Safety
- Comply with all hotel policies, procedures, and grooming standards.
- Maintain the highest standards of food hygiene, sanitation, and occupational health and safety.
- Ensure compliance with HACCP, local food safety legislation, and hotel standards.
- Follow fire, emergency, and security procedures at all times.
- Carry out any other reasonable duties assigned by the Executive Chef, Chef de Cuisine, or Sous Chef.