Chef de Partie — Elevate Dishes in a Dynamic Kitchen

Al Rayyan Hospitality; Doha; On-site; QAR 72,000 - 96,000; Full time

Job summary

Minor Hotels is seeking a Chef de Partie for our Souq Waqif Boutique Hotel By Tivoli location. You will run a specific station, ensuring dishes are prepared to quality standards in a fast-paced environment.

Responsibilities include shaping mise en place, maintaining hygiene, and collaborating with other sections while training junior staff. Culinary degree or certification is preferred, and strong organizational skills are essential.

Qualifications

• Proven experience as a Chef de Partie or strong 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.
• Good communication and teamwork abilities.

Responsibilities

• Prepare, cook, and present dishes within your assigned station according to recipes and standards.
• Ensure ingredients and mise en place are ready for service.
• Maintain high standards of food quality, taste, and presentation.
• Assist in menu development and recipe testing as required.
• Ensure proper storage, labeling and rotation of food items to maintain freshness and safety.
• Monitor portion control to minimize waste and manage costs.
• Keep workstation clean and organized in line with hygiene regulations.
• Supervise and train junior staff in your section.
• Coordinate with other kitchen sections for smooth service.
• Report maintenance issues or shortages to Sous/Head Chef.

Skills

Cooking skills

Attention to detail

Work under pressure

Communication

Teamwork

Time management

Follow recipes

Education

Culinary degree or certification

Job description

Minor Hotels is seeking a Chef de Partie for our Souq Waqif Boutique Hotel By Tivoli location. You will run a specific station, ensuring dishes are prepared to quality standards in a fast-paced environment.

Responsibilities include shaping mise en place, maintaining hygiene, and collaborating with other sections while training junior staff. Culinary degree or certification is preferred, and strong organizational skills are essential.