Mass Recruitment - Chef De Partie

Azadea Group; Qatar; On-site; QAR 200,000 - 400,000; Full time

Job summary

A leading hospitality company in Qatar is seeking an experienced Chef De Partie to manage kitchen operations and ensure high-quality food preparation. The ideal candidate will have a Technical Degree in F&B or Hospitality Management and 2-4 years of experience in food and beverage, including kitchen operations. Responsibilities include managing opening/closing duties, enforcing safety rules, supervising staff, and communicating menu updates. Fluency in English and knowledge of various cuisines are essential.

Qualifications

• 2-4 years of experience in F&B, including 2 years in kitchen operations.
• Fluency in English is required.
• Knowledge in various cuisines and cooking techniques.

Responsibilities

• Manage the opening/closing duties and kitchen material.
• Prepare high-quality food orders as per recipes.
• Enforce safety rules for kitchen equipment.
• Communicate special menu items to staff.
• Receive and verify products from suppliers.
• Supervise station employees' performance.
• Assess the par level needed for all products.

Skills

Kitchen management

Food safety standards

Communication skills

Supervision

Culinary knowledge

Education

Technical Degree in F&B or Hospitality Management

Job description

Mass Recruitment - Chef De Partie

Job Number: CHE000022

Description

• Manage the opening/closing duties making sure the norms and internal procedures are properly followed and check kitchen material making sure it is being properly degreased, cleaned and stored
• Prepare high quality food orders as per the outlined recipes and specifications, cleanliness and food safety standards
• Enforce safety rules for kitchen equipment and ensure maintenance of materials and installations
• Communicate to the ‘Front of the House’ staff the special menu items and out of stock items when needed and keep them up-to-date with special events and reservations to prepare needs accordingly
• Receive products, material and goods from suppliers, verfiy their quality, quantity and proper stocking, and register waste items on the relevant form for inventory purposes
• Supervise station employees’ performance and ensure they comply consistently with the standard serving portions, cooking methods, quality and kitchen rules, policies and procedures
• Assess the par level needed for all products

Qualifications

• Technical Degree in F&B or Hospitality Management - 2-4 years of experience in F&B, including 2 years in kitchen operations
• Fluency in English
• Knowledge in various cuisines, cooking techniques and cooking sections