Catering Chef De Partie

Power Holding; Doha; Remote; QAR 96.000 - 144.000; Vollzeit

Zusammenfassung

Powerholding Intl in Doha, Qatar is seeking a Chef de Partie to lead a kitchen station, prepare and plate dishes, and uphold high culinary standards. The role emphasizes teamwork, recipe development, and strict adherence to safety and quality controls.

You will supervise junior staff, coordinate with the Head Chef for service timing, and contribute to menu planning while ensuring inventory accuracy and continuous process improvements in a fast-paced environment.

Qualifikationen

• Comprehensive knowledge of culinary techniques and cooking proficiency across cuisines.
• Skill in menu planning, recipe creation, and dish innovation.
• Experience in kitchen management including inventory control and stock rotation.
• Strong leadership to supervise kitchen staff and foster teamwork.
• Attention to detail for hygiene, food safety, and presentation.

Aufgaben

• Manage and oversee a specific kitchen section (sauces, grill, pastry).
• Prepare and cook dishes per recipes and standards.
• Ensure quality and presentation meets establishment standards.
• Supervise and train junior cooks and staff at the station.
• Contribute to recipe development and improvement.
• Monitor and manage inventory for the section.
• Work closely with Head Chef to ensure kitchen coordination.
• Coordinate timing with other sections for service.
• Contribute to menu planning input for the section.
• Implement QA measures for consistency in food prep.
• Adhere to health and safety regulations and staff compliance.
• Stay updated on culinary trends and techniques.
• Train junior staff in cooking techniques and station responsibilities.

Kenntnisse

Agility

AI Fluency

Culinary Techniques L2

Food Presentation L2

Food Safety and Sanitation L2

Knife Skills L2

Leadership_321977503

Quality_321977507

Resilience

Stocks and Sauces L2

Ausbildung

Diploma in Culinary Arts or related field

Jobbeschreibung

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The Chef de Partie is responsible for the operation of the kitchen from preparation of ingredients to cooking and allocation of food until the food serving. The role also oversees the inventory control, recipes and ensures production output remains consistent, kitchen efficiency is maintained, ensuring the quality of dishes is as expected, and contributing to the overall success of the culinary operations.

Job Responsibilities 1

Manage and oversee a specific section or station in the kitchen, such as sauces, grill, or pastry.

Prepare and cook dishes according to the established recipes and standards.

Ensure the quality and presentation of dishes meet the culinary standards of the establishment.

Supervise and train junior cooks and kitchen staff working in the assigned station.

Contribute to the development and improvement of recipes within the assigned section.

Monitor and manage inventory for the section, including ordering and stock control.

Work closely with the Head Chef and other Chef de Parties to ensure overall kitchen coordination.

Coordinate timing with other sections to ensure timely preparation and service of dishes.

Contribute to menu planning by providing input on dishes for the assigned section.

Implement quality assurance measures to maintain consistency in food preparation.

Adhere to health and safety regulations in the kitchen and ensure staff compliance.

Stay updated on culinary trends and incorporate innovative cooking techniques.

Train and develop junior kitchen staff in cooking techniques and station responsibilities.

Job Knowledge & Skills

Comprehensive knowledge of culinary techniques, food preparation methods, and cooking principles across various cuisines, ensuring the consistent delivery of high-quality dishes.

Skill in menu planning, recipe creation, and dish innovation, with the ability to contribute creative ideas and adapt recipes to meet dietary preferences, seasonal availability, and customer demand.

Experience in kitchen management, including inventory control, stock rotation, and equipment maintenance, as well as the ability to organize and prioritize tasks to ensure efficient operations during service.

Strong leadership skills to supervise and mentor kitchen staff, delegate tasks, and foster a collaborative and productive work environment, promoting teamwork and professional development.

Keen attention to detail to maintain food quality, presentation standards, and hygiene practices, adhering to food safety regulations and ensuring compliance with sanitation procedures in the kitchen.

Job Experience

Minimum 5 year(s) working experience, 3 year(s) relevant working experience, 2 year (s) GCC is a plus

Agility

AI Fluency

Culinary Techniques L2

Food Presentation L2

Food Safety and Sanitation L2

Knife Skills L2

Leadership_321977503

Quality_321977507

Resilience

Stocks and Sauces L2

Education

Diploma in Culinary Arts or any related field