Demi Chef de Partie – Garde Manger & Sushi

Chedi Hospitality; Doha; On-site; QAR 134,000 - 190,000; Full time

Job summary

Chedi Hospitality seeks a skilled Chef de Partie for the Cold Kitchen and Sushi sections in our luxury Doha hotel. The role involves preparing salads, canapés, dressings, and Japanese cold dishes, with emphasis on quality, freshness, portion control, and presentation.

Qualifications include a Diploma in Culinary Arts and at least two years of relevant experience. The position requires strong teamwork, speed, and compliance with HACCP and FIFO standards in a fast-paced environment.

Qualifications

• Diploma or professional qualification in Culinary Arts or Kitchen Production preferred.
• Minimum 2 years of relevant culinary experience in Cold Kitchen and Sushi preparation.
• Good knowledge of cold kitchen items, including salads, canapés, dressings and garnishes.
• Experience preparing sushi rice, maki, nigiri, sashimi and rolls.

Responsibilities

• Assist the Chef de Partie in daily Cold Kitchen and Sushi section operations.
• Prepare mise-en-place and food production per recipes, menus, and standards.
• Create cold kitchen items and sushi components to meet quality and presentation standards.
• Ensure dishes meet taste, freshness, portion size, and presentation requirements.
• Support buffet prep, events, VIP requests, and other operational needs.
• Check ingredient quality, monitor stock, expiry dates, labeling, and rotation.
• Maintain hygiene, safety, and cleanliness in the kitchen and work areas.
• Coordinate with team and departments to ensure smooth service delivery.

Skills

Culinary Arts

Cold Kitchen

Sushi Preparation

Seafood Handling

Food Hygiene & HACCP

Quality & Presentation

Teamwork & Time Mgmt

Education

Diploma in Culinary Arts

Job description

Job Qualifications

• Diploma or professional qualification in Culinary Arts or Kitchen Production is preferred.
• Minimum of 2 years of relevant culinary experience in Cold Kitchen and Sushi preparation, preferably within a luxury hotel or high-quality restaurant.
• Good knowledge of cold kitchen items, including salads, appetizers, canapés, cold platters, dressings, sauces, and garnishes.
• Practical experience in preparing sushi rice, maki, nigiri, sashimi, rolls, and other Japanese cold dishes.
• Good knowledge of seafood handling, food hygiene, HACCP, allergen management, temperature control, and occupational health and safety standards.
• Strong attention to quality, freshness, consistency, portion control, and presentation.
• Good communication, teamwork, organizational, and time-management skills.
• Ability to work efficiently under pressure in a fast-paced kitchen environment.

Key Areas of Responsibility

1. Operational

• Assist the Chef de Partie in managing the daily operations of the Cold Kitchen and Sushi section.
• Prepare daily mise-en-place and food production according to approved recipes, menus, and presentation standards.
• Prepare cold kitchen items, including salads, appetizers, canapés, cold platters, dressings, sauces, and garnishes.
• Prepare sushi items, including sushi rice, maki, nigiri, sashimi, rolls, and other Japanese cold preparations.
• Ensure all dishes meet the required standards for taste, freshness, quality, portion size, and presentation.
• Follow the instructions of the Chef de Partie and Culinary leaders to complete daily production requirements.
• Support buffet preparation, special events, VIP requests, and other operational requirements.
• Check the quality and freshness of ingredients before use.
• Monitor stock levels, expiry dates, labelling, storage conditions, and stock rotation.
• Minimize food waste, spoilage, and overproduction through proper planning and portion control.
• Maintain kitchen equipment, utensils, tools, and work areas in good condition.
• Support other Culinary sections when required.

2. Food Safety, Hygiene & Quality

• Maintain the highest standards of food safety, hygiene, sanitation, and workplace safety.
• Comply with hotel procedures, HACCP requirements, and applicable food safety regulations.
• Ensure all food products are properly handled, stored, labelled, dated, and rotated according to the First-In, First-Out (FIFO) method.
• Maintain strict temperature control and safe handling procedures for raw seafood and ready-to-eat products.
• Prevent cross-contamination and follow all allergen-management procedures.
• Ensure all work areas, equipment, knives, utensils, and storage areas are clean and sanitized.
• Complete all required temperature logs, cleaning schedules, and food safety records accurately.
• Report any food safety, quality, equipment, or operational concerns immediately.

3. Guest & Internal Service

• Support the delivery of exceptional guest experiences through high-quality, fresh, and visually appealing food.
• Ensure guest preferences, dietary requirements, allergies, and special requests are followed accurately.
• Maintain positive and professional relationships with guests, Chedians, and other departments.
• Respond promptly and professionally to operational requests and feedback.

4. Cost Control

• Support food-cost control through recipe compliance, accurate portioning, and responsible use of ingredients.
• Minimize waste, spoilage, and unnecessary consumption.
• Monitor stock levels and support accurate requisitioning.
• Participate in inventory and stock-count activities as required.
• Use equipment, utilities, and operational supplies responsibly.

5. Teamwork & Development

• Work closely with the Chef de Partie and other Culinary Chedians to ensure smooth operations.
• Support and guide Commis Chefs, trainees, and interns assigned to the section.
• Assist with training related to recipes, preparation techniques, presentation, hygiene, and food safety.
• Promote teamwork, effective communication, creativity, and continuous improvement.
• Participate in departmental briefings, meetings, training sessions, and cross-training activities.
• Support and demonstrate GHM's values and contribute positively to the hotel’s culture.

6. Other Duties

• Maintain high standards of personal hygiene, grooming, and professional conduct.
• Comply with the Employee Handbook, hotel policies, departmental procedures, and GHM standards.
• Follow all fire, health, safety, hygiene, security, and emergency procedures.
• Remain flexible and respond positively to changes in operational requirements.
• Carry out any other reasonable duties assigned by the Chef de Partie, Sous Chef, Chef de Cuisine, Executive Sous Chef, Executive Chef, or Hotel Management.