Chef De Partie

MOVENPICK; Doha; On-site; QAR 200,000 - 400,000; Full time

Job summary

An established industry player is seeking a skilled Chef de Partie to join their culinary team. In this dynamic role, you will be responsible for preparing and delivering high-quality dishes while ensuring adherence to hygiene and safety standards. Your expertise will guide junior staff, fostering a motivated and productive kitchen environment. This position offers the opportunity to showcase your culinary talents, learn new techniques, and advance your career in a vibrant hotel setting. If you are passionate about food and thrive in a fast-paced atmosphere, this is the perfect opportunity for you.

Qualifications

• Proven experience as a Chef de Partie or equivalent role.
• Strong knowledge of various cuisines and cooking techniques.

Responsibilities

• Prepare high-quality food and ensure hygiene standards are met.
• Train junior kitchen staff and maintain food quality consistency.

Skills

Culinary Skills

Leadership

Communication

Interpersonal Skills

HACCP Knowledge

Education

Culinary Degree or Diploma

Job description

This position is responsible for training the juniors at the appointed section in preparing & delivering consistently high-quality food. Observing all standards as set by the hotel and regulated by local authorities, ensuring all hygiene, cost controls systems are followed and maintained.

Primary Responsibilities

• Preparation of food, cooking, quality control, cutting & HACCP
• Maintain daily mis-en-place (MEP) and prepare ingredients
• Lead by example, inspect & clean food preparation areas, ensure safe personal hygiene & sanitary food-handling practices, HACCP, labelling & FIFO / FEFO practices, hygienic handling & storage of equipment & utensils
• Check the taste, temperature & visual appeal of food items prepared to ensure that the quality & portion are consistent & as per specifications set out
• Ensure the highest standards and consistent quality in the daily preparation
• Provides guidance & training to junior kitchen staff members, including, but not limited, to line cooking, food preparation & dish plating
• Strict adherence to purchasing procedures
• Keep up to date with the new products, recipes and preparation techniques
• Have full knowledge of all menu items, daily highlights & promotions
• Adhere to recipes and stock management
• Ensure that all safety, health, security and loss control policies and procedures and Government legislation are adhered to

Other Responsibilities

• Be well versed in hotel fire & life safety / emergency procedures
• Apply necessary precautions with regards to the hotel food safety & hygiene standards (HACCP)
• Attend all briefings, meetings and trainings as assigned by management
• Maintain a high standard of personal appearance and hygiene at all times
• Perform other reasonable duties assigned by the Management
• Establishing and maintaining effective inter-departmental working relationships
• Actively share ideas, opinions & suggestions
• Efficiency in preparations & execution
• Acquire culinary knowledge & skills to grow as a junior sous chef
• Guide & train the junior colleagues on a daily basis to ensure high motivation and productive working environment

Qualifications

• Proven experience as a Chef de Partie or equivalent role.
• Culinary degree or diploma preferred.
• Strong knowledge of various cuisines, cooking techniques, and international culinary trends.
• Excellent leadership, communication, and interpersonal skills.
• Ability to thrive in a fast-paced environment and handle pressure with grace and professionalism.
• Flexibility to work evenings, weekends, and holidays as required.
• Knowledge of HACCP and food safety standards.
• Passion for culinary excellence and a commitment to continuous learning and development.