Pan-Asian Chef de Partie — Elevate Kitchen Craft

Ennismore; Doha; On-site; QAR 67,000 - 100,000; Full time

Job summary

Banyan Tree Doha is seeking a Chef de Partie to assist the Sous Chef in a designated kitchen section. You will prepare ingredients, cook menu items, and ensure quality and presentation standards in a luxurious setting.

The role requires strong basics in cooking, the ability to work under pressure, and good teamwork. Knowledge of food hygiene and FIFO procedures is essential; a culinary qualification is an advantage but not required.

Qualifications

• Experience as Chef de Partie or similar role (1–2 years).
• Strong knowledge of basic cooking techniques and kitchen operations.
• Ability to work efficiently under pressure.
• Good communication, teamwork, and time-management skills.
• Understanding of food hygiene and safety standards.
• A culinary qualification is an advantage but not always required.

Responsibilities

• Assist the Sous Chef managing a designated kitchen section
• Prepare ingredients, cook menu items, and ensure dishes meet quality and presentation standards.
• Follow recipes, portion controls, and cost guidelines.
• Support the kitchen team during service to maintain efficiency and timing.
• Maintain cleanliness and organization of workstations.
• Monitor stock levels and report shortages to the Sous Chef.
• Ensure compliance with food safety, hygiene, and sanitation regulations.
• Properly store food items and ensure correct labeling and rotation (FIFO).
• Identify and report maintenance or equipment issues.

Skills

Cooking basics

Kitchen operations

Work under pressure

Communication

Teamwork

Time management

Food safety

Education

Culinary qualification (advantage)

Job description

Banyan Tree Doha is seeking a Chef de Partie to assist the Sous Chef in a designated kitchen section. You will prepare ingredients, cook menu items, and ensure quality and presentation standards in a luxurious setting.

The role requires strong basics in cooking, the ability to work under pressure, and good teamwork. Knowledge of food hygiene and FIFO procedures is essential; a culinary qualification is an advantage but not required.