Chef De Partie - Qatar Airways - Doha, Qatar

Qatar Airways; Qatar; On-site; QAR 89,280 - 122,760; Full time

Benefits offered by this job

Professional growth

Opportunity to work in an international environment

Job summary

Qatar Airways is seeking a skilled Chef De Partie in Doha, Qatar. In this role, you will manage a dedicated kitchen section, ensuring high-quality food production while adhering to strict food safety standards.

The ideal candidate will possess culinary qualifications and a minimum of 3 years of relevant experience. This full-time position offers a chance to work within a premium airline catering environment and contribute to global dining experiences.

Qualifications

• Minimum of 3 years of relevant experience as Commis Chef.
• Strong working knowledge of food and beverage production.
• Creative culinary skills with attention to presentation.

Responsibilities

• Plan and cook menu items as per recipes and standards.
• Supervise a small team and ensure timely food delivery.
• Conduct periodic inventory checks for stock management.

Skills

Culinary skills

Food safety knowledge

Team coordination

Creativity in menu development

Problem-solving

Education

Culinary diploma or degree

Food hygiene certification

Tools

MS Office

Job description

Position Overview

Chef De Partie at Qatar Airways in Doha, Qatar is a specialist culinary role responsible for managing a dedicated kitchen section and delivering high‑quality food production in line with strict food safety and operational standards. This position supports inflight catering and hospitality operations by ensuring timely preparation, consistency, and excellence in every dish within the food and beverages environment.

Job Details

• Country: Qatar
• City: Doha
• Industry: Food & Beverages
• Function: Chef/Culinary/Kitchen Management
• Salary: 8000-11000 monthly (Market estimated)
• Gender: Any
• Nationality: Any
• Job Type: Full‑time

Key Responsibilities

• Plan, prepare, and cook menu items for the assigned kitchen section in line with recipes, standards, and HACCP requirements
• Supervise and coordinate a small team to ensure timely food delivery and a clean, organized work area
• Support menu development and planning with Sous Chef, including future food trends and new service concepts
• Conduct periodic inventory checks to ensure accurate stock levels and effective leftover management to minimize wastage
• Compile food orders for supervised sections, ensuring stock, deliveries, and wastage are recorded in line with company standards
• Review food costing, sales mix, and menu planning with Sous Chef to control wastage and maintain kitchen productivity
• Perform daily spot checks using checklists to ensure all food production activities are completed on time
• Monitor stock movement and ordering systems to maintain optimal inventory levels and avoid excess stock
• Report and record kitchen equipment issues promptly to prevent production disruptions
• Conduct kitchen stock takes with the Storekeeper as scheduled, ensuring accurate inventory records
• Report food safety issues immediately with full details and evidence to support investigation and prevention
• Perform additional culinary duties as directed by the department

Ideal Profile

• Relevant vocational, tertiary, or trade qualifications in culinary arts or hospitality
• Culinary school certification or professional culinary diploma or degree
• Completion of a recognized international brand or hotel apprenticeship
• Minimum of 3 years of relevant experience, including previous role as Commis Chef
• Strong working knowledge of food and beverage production
• Creative culinary skills with attention to presentation and consistency
• Proof of basic food hygiene certification and HACCP training
• Good communication skills with fluency in English
• Computer literacy with basic MS Office skills

Why Join Us

• Opportunity to work within a premium airline catering and hospitality environment
• Exposure to high‑volume, quality‑driven culinary operations
• Professional growth within an international and multicultural organization
• Contribution to world‑class dining experiences for global travelers