Hotel Kitchen Lead: Chef de Partie / Jr Sous Chef

Confidential; Al Wakrah, Mesaieed; On-site; QAR 60,000 - 90,000; Full time

Job summary

Confidential is seeking an experienced Chef de Partie/Jr Sous Chef to join our culinary team. The role focuses on managing a specific kitchen section, overseeing food preparation, and maintaining top quality and hygiene across operations.

The ideal candidate will bring 3–5 years of professional kitchen experience, with mandatory hotel kitchen exposure, and a proven track record in leading a section within a hotel, resort, or similar hospitality setting.

Qualifications

• Relevant culinary qualification or professional kitchen training is preferred.
• Minimum 3–5 years of professional kitchen experience, with previous experience in a hotel kitchen being mandatory.
• Proven experience managing a kitchen section in a hotel, resort, or similar hospitality establishment.
• Strong knowledge of food preparation techniques, kitchen operations, and food safety standards.

Responsibilities

• Manage and oversee the daily operations of an assigned kitchen section, ensuring timely and consistent food preparation.
• Prepare and present dishes according to established recipes, quality standards, and presentation guidelines.
• Supervise and coordinate the work of Commis Chefs and other kitchen staff within the assigned section.
• Ensure compliance with food safety, hygiene, and sanitation standards.
• Monitor stock levels, manage ingredients, and minimize food waste.
• Coordinate with the Head Chef and other kitchen sections to ensure smooth kitchen operations.
• Maintain high standards of food quality, consistency, and presentation.

Education

Culinary qualification or professional kitchen training

Job description

Confidential is seeking an experienced Chef de Partie/Jr Sous Chef to join our culinary team. The role focuses on managing a specific kitchen section, overseeing food preparation, and maintaining top quality and hygiene across operations.

The ideal candidate will bring 3–5 years of professional kitchen experience, with mandatory hotel kitchen exposure, and a proven track record in leading a section within a hotel, resort, or similar hospitality setting.