Lead Chef de Partie — Kitchen Leadership & Craft

St. Regis Hotels & Resorts; Doha; On-site; QAR 240,000 - 360,000; Full time

Job summary

St. Regis Hotels & Resorts in West Bay, Doha, Qatar, seeks a Management-level professional to assist the Sous Chef in overseeing kitchen operations, ensuring quality and consistency across all production areas.

The role requires leadership of staff, training and development, and strong adherence to sanitation and food safety standards to meet budgetary goals and guest expectations. The candidate will contribute to menu planning and guest satisfaction across services.

Qualifications

• High school diploma or GED with 4 years in culinary or related field.
• 2-year degree in Culinary Arts or related major with 2 years in culinary/food & beverage.

Responsibilities

• Supervises preparation and production of hot/cold foods for buffet and à la carte menus.
• Manages kitchen shift operations and ensures compliance with F&B policies and standards.
• Maintains food preparation handling and storage standards; ensures quality and presentation.
• Plans and manages quantities and plating for restaurant, banquet, and pastry shop.
• Develops daily and seasonal menu items and ensures regulatory compliance.
• Leads and trains kitchen staff; oversees staff performance and cross-training.
• Ensures safety standards and budget considerations are met; participates in lineups and daily briefings.
• Provides exceptional customer service and handles guest feedback to improve service.

Education

High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.

2-year degree in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in culinary, food and beverage, or related professional area.

Job description

St. Regis Hotels & Resorts in West Bay, Doha, Qatar, seeks a Management-level professional to assist the Sous Chef in overseeing kitchen operations, ensuring quality and consistency across all production areas.

The role requires leadership of staff, training and development, and strong adherence to sanitation and food safety standards to meet budgetary goals and guest expectations. The candidate will contribute to menu planning and guest satisfaction across services.