Chef de Partie

Accor; Lusail; On-site; QAR 72,000 - 96,000; Full time

Job summary

Rixos Premium Qetaifan Island North in Qatar is seeking a Chef de Partie to contribute to the culinary team by executing tasks with precision, collaborating with colleagues, and maintaining a positive, efficient working environment.

You will lead your assigned section, ensure recipes and portion sizes, monitor temperatures, control wastage, uphold hygiene and safety standards, and support Sous Chefs as needed.

Qualifications

• From the job description, requires a curation of high culinary standards.
• Knowledge of food safety and HACCP is essential.
• Experience in Turkish buffet restaurant is an added advantage.

Responsibilities

• Assume responsibility for the assigned culinary section and any other special task assigned by the Sous Chef or Junior Sous Chef.
• Prepare, portion, monitor temperature, and garnish foods according to recipes and standards.
• Receive and inspect food supplies to meet quality and quantity standards.
• Ensure preparation adheres to specifications and recipes in a timely manner.
• Ensure guest satisfaction and high food quality standards.
• Minimize wastage through proper material use.
• Perform additional duties as assigned by the Sous Chef or Junior Sous Chef.
• Adhere to strict hygiene and safety standards to maintain kitchen cleanliness.

Skills

High culinary skills

Food Safety & HACCP

Team collaboration

Education

Higher Secondary or equivalent

Apprenticeship / Chefs training

2 years Demi Chef experience

Job description

Company Description

Rixos Premium Qetaifan Island North offers guests a luxurious breakaway to an island packed with entertainment and adventure. With five acres of fun-filled attractions, including a sensational waterpark, private beach, retail area, a beach club, and numerous fine dining and casual restaurants, Rixos Premium Qetaifan Island North is the ultimate multi-inclusive vacation destination.

Job Description

Chef de Partie

This role involves contributing to the overall success of the culinary team by executing tasks with precision, collaborating with colleagues, and maintaining a positive and efficient working environment.

• Assume responsibility for the assigned culinary section and any other special task assigned from time to time by the Sous Chef and Junior Sous Chef.
• Responsible for preparing, portioning, monitoring temperature, and garnishing foods to ensure that methods of cooking and garnishing and sizes of portions are as prescribed.
• Receive and examine food supplies required for the menu in order to ensure quality and quantity ensuring that it meet the established standards and specifications.
• Ensure preparation is carried out to the correct specifications and recipes in a timely manner.
• Ensure guest satisfaction and food quality standards.
• Proper use of materials in a continuous effort to keep wastage to a minimum.
• Perform all the tasks mentioned on the task list together with any additional duty assigned from time to time by the Sous Chef or Junior Sous Chef.
• Adhere to and enforce strict hygiene and safety standards, contributing to the overall cleanliness and organization of the kitchen.

Qualifications

• Higher Secondary or equivalent
• Professional kitchen apprenticeship or chefs training course and previous experiences in quality establishments along with good culinary skills
• 1-2 years’ experience in the same role or 2 years’ experience as Demi Chef in a similar field
• Good knowledge in Food Safety and HACCP
• Experience in Turkish buffet restaurant is an added advantage