Demi Chef de Partie - Main Kitchen

IHG Hotels & Resorts; Doha; Presencial; QAR 112.000 - 179.000; Jornada completa

Descripción de la vacante

IHG Hotels & Resorts Doha West Bay Suites is seeking a Chef de Partie to support daily kitchen operations, ensure high standards in pastry and bakery production, and uphold HACCP compliance. The role requires hands-on leadership and the ability to train junior staff while maintaining quality across Mediterranean-inspired menus.

You will collaborate with the broader kitchen team to optimize food preparation, control costs, and deliver exceptional guest experiences in a high-volume environment.

Formación

• Minimum 3 years previous experience in a hotel or branded units.
• Minimum 2 years in similar capacity.
• Experience in a high cover International /Mediterranean cuisine.
• Knowledge in preparation of all Pastry and bakery products and all culinary operations.
• Knowledge of volume production and ability to maintain the highest quality standards.

Responsabilidades

• Assist scheduling of kitchen staff to ensure proper cover of shift.
• Maintain HACCP and Food Safety standards in daily operations.
• Coordinate with kitchen team to ensure smooth service during busy periods.
• Liaise with F&B for food costing, ordering and supply.
• Lead by example and mentor junior team members.

Conocimientos

Can do attitude

Hands-on leadership

Educación

Formal Hospitality Management qualifications in Culinary Institute

Intermediate Food Hygiene Certification

HACCP Certification

Descripción del empleo

Your day to day

• Knowledge of voco® Doha West bay Suites Minimum Standards
• Holder of a basic Health and Hygiene Certificate
• Holder of a Basic Food Preparation Certificate
• Awareness of personal hygiene
• Ensure that full uniform is donned at all times
• Full awareness of all menu items, their recipes, methods of production and presentation standard
• Support the training Manual and ensure that it is continuously updated
• Demonstrate initiative at all times
• Demonstrate the proper and safe usage of all kitchen equipment's
• Ensure the economic usage of all utilities such as gas, electricity, etc.
• Lead and support the junior member of the team
• Close liaison with all sections of the kitchen in order to ensure smooth and efficient service
• Strong desire to improve on skills and knowledge
• Ability to produce work in accordance with a dateline which has been set
• Seek own solutions to the minor obstacles from time to time
• Demonstrate the control skills to the junior members of the team
• assume the suites and responsibilities of the Chef de Partie in his absence
• Carry out the other duties and tasks as assigned by the Chef de Partie and in accordance with the needs of the business

What We Need From You

FINANCIAL RETURN

• Controls and decreases waste by maintaining logs to submit daily/weekly
• Observe and comply with the company’s requisition and purchase order system

RESPONSIBLE BUSINESS

• Comply with and ensure adherence to all of the hotel’s policies and procedures
• Comply with all occupational health and safety policies and procedures
• Attend all scheduled meetings
• Inform on a daily basis the Head Chef of all relevant information in operational matters including information, which does not require the Head Chef’s action.
• Liaise with F & B Controls for food costing, ordering and supply.
• Liaise with departmental heads for co-ordination of functions and activities.
• Coordinate with kitchen stewarding for proper sanitation, maintenance of equipment, cleaning of cold stores, supply of service dishes, during service hours.
• Maintain a good working relationship with all staff and colleagues throughout the hotel and sister properties.
• Maintain in good working order all hotel property.
• Maintain a positive and professional attitude at all times

PEOPLE

• Assist scheduling of kitchen staff to ensure proper cover of shift as per business requirements.
• Recommend increments, promotion and transfer of chefs to Head Chef and under his guidance conduct such functions as employee orientation, coaching and supervision, if necessary, to ensure appropriate productivity.
• Assist Head Chef in conducting formal on-the-job training session for kitchen employees.
• Utilize coaching skills and demonstrate the development of other team members.

GENERAL

• Communicate effectively with all other departments
• Attend meetings, training sessions and any other required meeting or training session.
• Identify opportunities to innovate service delivery and product offering to meet and exceed client expectations.
• Ensure safe work practices are adopted at all time and report any OHS concerns immediately to your direct manager or HR Manager.
• Ensure consistency in quality of appearance and taste, and the best quality menus using the freshest ingredients.
• Effectively participate in the organization of ordering, cost controlling and wastage of food.
• Lead by example and ensure all procedures (HACCP, Health and Safety, and Food Safety Management) are maintained to the required standards to which training has been received, and are being followed by all kitchen members.
• Manage and deliver the production needs of the kitchen to the required standards.
• Manage time through effective planning of work, maintaining a high level of productivity.
• Achieve customer satisfaction rating of above expectations.
• Meet maximum creativity and understanding of food, by creating dishes and assisting with menu development.
• Assigned projects are completed within designated timeframes
• Reports, presentations and other administrative duties are consistently on a high standard; and free of errors and omissions.

What We Need From You

PERSONAL CHARACTERISTICS

Education

• Formal Hospitality Management qualifications in Culinary Institute– desirable
• Completion and awarded Intermediate Food Hygiene Certification
• Completion and awarded HACCP Certification

Experience

• At least 3 years previous experience in a hotel or branded units
• Minimum 2 years in similar capacity
• Experience in a high cover International /Mediterranean cuisine
• Knowledge in preparation of all Pastry and bakery products and all culinary operations.
• Knowledge of volume production and ability to maintain the highest quality standards.

Technical

• Ability to follow standards recipes and convert quantities mathematically
• Ability to taste all foods to assure correct preparation
• Demonstrates strong knowledge of stock control, staff scheduling (rotas), and budget management

Personal Attributes

• ‘Can do’ attitude and a high level of energy
• Professionally groomed
• Able to manage task simultaneously; and priorities
• Flexible and aware of the pressure points within the kitchen environment and adapt to each situation with maturity and calmness.
• Hands-on attitude, leads by example
• Always goes the extra mile to ensure guests satisfaction.