Summary
Chedi Hospitality is seeking a Demi Chef de Partie for its Garde Manger and Sushi section in Doha. The role supports daily cold-kitchen operations, prepares salads, appetizers and sushi, and helps maintain quality, freshness and presentation standards. Responsibilities include food safety, stock rotation, inventory support, cost control and assistance with buffet and event preparation. A culinary qualification is preferred, along with at least two years of relevant cold-kitchen and sushi experience.
The posting
As published on chedihospitality.com. Pulled from the employer's site and shown as they wrote it.
Job Qualifications
- Diploma or professional qualification in Culinary Arts or Kitchen Production is preferred.
- Minimum of 2 years of relevant culinary experience in Cold Kitchen and Sushi preparation, preferably within a luxury hotel or high-quality restaurant.
- Good knowledge of cold kitchen items, including salads, appetizers, canapés, cold platters, dressings, sauces, and garnishes.
- Practical experience in preparing sushi rice, maki, nigiri, sashimi, rolls, and other Japanese cold dishes.
- Good knowledge of seafood handling, food hygiene, HACCP, allergen management, temperature control, and occupational health and safety standards.
- Strong attention to quality, freshness, consistency, portion control, and presentation.
- Good communication, teamwork, organizational, and time-management skills.
- Ability to work efficiently under pressure in a fast-paced kitchen environment.
Key Areas of Responsibility
1. Operational
- Assist the Chef de Partie in managing the daily operations of the Cold Kitchen and Sushi section.
- Prepare daily mise-en-place and food production according to approved recipes, menus, and presentation standards.
- Prepare cold kitchen items, including salads, appetizers, canapés, cold platters, dressings, sauces, and garnishes.
- Prepare sushi items, including sushi rice, maki, nigiri, sashimi, rolls, and other Japanese cold preparations.
- Ensure all dishes meet the required standards for taste, freshness, quality, portion size, and presentation.
- Follow the instructions of the Chef de Partie and Culinary leaders to complete daily production requirements.
- Support buffet preparation, special events, VIP requests, and other operational requirements.
- Check the quality and freshness of ingredients before use.
- Monitor stock levels, expiry dates, labelling, storage conditions, and stock rotation.
- Minimize food waste, spoilage, and overproduction through proper planning and portion control.
- Maintain kitchen equipment, utensils, tools, and work areas in good condition.
- Support other Culinary sections when required.
2. Food Safety, Hygiene & Quality
- Maintain the highest standards of food safety, hygiene, sanitation, and workplace safety.
- Comply with hotel procedures, HACCP requirements, and applicable food safety regulations.
- Ensure all food products are properly handled, stored, labelled, dated, and rotated according to the First-In, First-Out (FIFO) method.
- Maintain strict temperature control and safe handling procedures for raw seafood and ready-to-eat products.
- Prevent cross-contamination and follow all allergen-management procedures.
- Ensure all work areas, equipment, knives, utensils, and storage areas are clean and sanitized.
- Complete all required temperature logs, cleaning schedules, and food safety records accurately.
- Report any food safety, quality, equipment, or operational concerns immediately.
3. Guest & Internal Service
- Support the delivery of exceptional guest experiences through high-quality, fresh, and visually appealing food.
- Ensure guest preferences, dietary requirements, allergies, and special requests are followed accurately.
- Maintain positive and professional relationships with guests, Chedians, and other departments.
- Respond promptly and professionally to operational requests and feedback.
4. Cost Control
- Support food-cost control through recipe compliance, accurate portioning, and responsible use of ingredients.
- Minimize waste, spoilage, and unnecessary consumption.
- Monitor stock levels and support accurate requisitioning.
- Participate in inventory and stock-count activities as required.
- Use equipment, utilities, and operational supplies responsibly.
5. Teamwork & Development
- Work closely with the Chef de Partie and other Culinary Chedians to ensure smooth operations.
- Support and guide Commis Chefs, trainees, and interns assigned to the section.
- Assist with training related to recipes, preparation techniques, presentation, hygiene, and food safety.
- Promote teamwork, effective communication, creativity, and continuous improvement.
- Participate in departmental briefings, meetings, training sessions, and cross-training activities.
- Support and demonstrate GHM’s values and contribute positively to the hotel’s culture.
6. Other Duties
- Maintain high standards of personal hygiene, grooming, and professional conduct.
- Comply with the Employee Handbook, hotel policies, departmental procedures, and GHM standards.
- Follow all fire, health, safety, hygiene, security, and emergency procedures.
- Remain flexible and respond positively to changes in operational requirements.
- Carry out any other reasonable duties assigned by the Chef de Partie, Sous Chef, Chef de Cuisine, Executive Sous Chef, Executive Chef, or Hotel Management.