Chef de partie

Minor Hotels; Doha; On-site; QAR 40,000 - 60,000; Full time

Job summary

Minor Hotels is seeking a Chef de Partie for the Banana Island Resort Doha By Anantara. The role involves running a specific section of the kitchen, preparing dishes to the highest standards, and ensuring a clean and organized workstation.

Ideal candidates will have strong cooking skills, attention to detail, and the ability to work in a fast-paced environment. Responsibilities include training junior staff and maintaining food quality and safety standards.

Qualifications

• Proven experience as a Chef de Partie or strong experience as a Demi Chef de Partie.
• Ability to work well under pressure in a fast-paced environment.
• Ability to follow recipes and instructions precisely.

Responsibilities

• Prepare, cook, and present dishes within your assigned station according to established recipes.
• Maintain high standards of food quality, taste, and presentation.
• Supervise and train Commis Chefs and other junior staff assigned to your section.

Skills

Various cooking techniques

Kitchen operations

Organizational skills

Time-management skills

Teamwork skills

Education

Culinary degree or relevant certification

Job description

Overview

Minor Hotels is an international hotel owner, operator and investor, currently with a diverse portfolio of over 530 properties designed intelligently to appeal to a variety of travellers, serving new passions as well as personal needs. Through our Anantara, Avani, Elewana, Oaks, NH Hotels, NH Collection, nhow and TIVOLI properties, Minor Hotels operates in 50+ countries across Asia Pacific, the Middle East, Africa, the Indian Ocean, Europe and South America.

Job Location

Banana Island Resort Doha By Anantara

Job Summary

The Chef de Partie is responsible for running a specific section of the kitchen, ensuring all dishes are prepared consistently, efficiently, and to the highest quality standards. This role requires strong cooking skills, attention to detail, and the ability to work effectively in a fast-paced environment.

Key Responsibilities

• Prepare, cook, and present dishes within your assigned station according to established recipes and standards.
• Ensure all ingredients and mise en place are prepared on time for service.
• Maintain high standards of food quality, taste, and presentation at all times.
• Assist in menu development and recipe testing as required.
• Ensure proper storage, labeling, and rotation of food items to maintain freshness and compliance with safety standards.
• Monitor portion control to minimize waste and ensure cost management.
• Maintain cleanliness and organization of your workstation in accordance with hygiene and safety regulations.
• Supervise and train Commis Chefs and other junior staff assigned to your section.
• Coordinate with other kitchen sections to ensure smooth and timely service.
• Report any maintenance issues, equipment problems, or shortages to the Sous Chef or Head Chef.
• Follow all health, safety, and sanitation procedures as per company policy.

Qualifications & Skills

• Proven experience as a Chef de Partie or strong experience as a Demi Chef de Partie.
• Knowledge of various cooking techniques and kitchen operations.
• Ability to work well under pressure in a fast-paced environment.
• Strong organizational and time-management skills.
• Ability to follow recipes and instructions precisely.
• Good communication and teamwork skills.
• Culinary degree or relevant certification is preferred.