Senior Chef de Partie – Arabic Cuisine

Wyndham Hotels & Resorts EMEA; Doha; On-site; QAR 70,000 - 100,000; Full time

Job summary

Wyndham Hotels & Resorts EMEA in Doha seeks a Senior Chef de Partie – Arabic Cuisine to lead the designated Arabic kitchen section, ensuring authenticity, quality, and presentation in line with five-star hotel standards.

You will mentor junior cooks, implement HACCP and allergen controls, contribute to menu development, and collaborate with the Sous Chef on daily production, events, and cost control, while delivering exceptional Arabic dishes.

Qualifications

• Minimum 3–5 years of professional kitchen experience in luxury settings.
• Demonstrated experience in Arabic and Middle Eastern cuisine with strong knowledge of traditional recipes, regional flavours, ingredients and techniques.
• Proven track record of supervising or supporting the development of junior kitchen staff.
• Strong knowledge of Arabic culinary preparations including mezze, rice dishes, grills, stews, and regional specialties.
• Experience in luxury buffet, à la carte, banquet and high-volume food production is an advantage.
• Excellent understanding of HACCP, food safety, hygiene, allergen control and occupational health and safety requirements.
• Ability to work flexible hours, including evenings, weekends, public holidays and extended shifts.

Responsibilities

• Oversee and manage the designated Arabic kitchen section for efficient operations and service.
• Prepare, cook and present authentic Arabic and Middle Eastern dishes per approved recipes and hotel standards.
• Supervise, train and motivate junior chefs and commis, delegating tasks effectively.
• Ensure portioning, flavour balance, plating and five-star presentation across all service formats.
• Support stock control, requisitions, inventory management and food cost monitoring.

Job description

Summary

As a Senior Chef de Partie – Arabic Cuisine, you will take full responsibility for managing the designated Arabic kitchen section, ensuring the highest standards of food quality, authenticity, presentation, and consistency in line with the hotel's culinary standards. You will demonstrate strong expertise in traditional Arabic and Middle Eastern cuisine, lead and mentor junior kitchen associates, and contribute to menu development while maintaining operational efficiency, food safety, and cost control

Key Responsibilities

• Oversee and manage the designated Arabic kitchen section, ensuring efficient operations, effective mise en place, and smooth service delivery.
• Prepare, cook, and present authentic Arabic and Middle Eastern dishes in accordance with approved recipes, hotel standards, and five-star dining expectations.
• Demonstrate strong knowledge of regional Arabic cuisines, including Levantine, Gulf, and other Middle Eastern culinary traditions, as relevant to the hotel's concept.
• Ensure the consistent preparation and presentation of Arabic specialties, including mezze, soups, salads, grilled meats, kebabs, traditional rice dishes, stews, and regional specialities.
• Supervise, train, and motivate Demi Chefs de Partie and Commis Chefs, delegating tasks effectively and fostering a positive, collaborative kitchen environment.
• Maintain strict adherence to HACCP guidelines, food safety procedures, allergen management, personal hygiene, and sanitation standards.
• Monitor the quality, freshness, storage, and availability of ingredients, including Arabic spices, herbs, marinades, rice, grains, and other specialty products.
• Assist with stock control, requisitions, inventory management, portion control, and food cost monitoring while minimizing waste and unnecessary expenditure.
• Collaborate with the Sous Chef and Executive Sous Chef on daily production requirements, menu planning, Arabic culinary specials, seasonal offerings, and special events.
• Contribute creative ideas for menu development while preserving the authenticity of traditional Arabic recipes and incorporating contemporary culinary techniques where appropriate.
• Ensure precise portioning, flavour balance, cooking techniques, and plate presentation to uphold five-star quality standards.
• Maintain consistency across à la carte, buffet, banquet, and special-event operations, as applicable.
• Handle high-pressure service periods calmly while ensuring food quality, timely preparation, and effective coordination with other kitchen sections.
• Conduct daily checks on equipment, workstation cleanliness, food storage, mise en place, and overall kitchen organization.
• Support food tastings, menu trials, culinary promotions, themed events, and other activities designed to enhance the guest dining experience.
• Assist other kitchen sections when required and provide appropriate operational support to junior sous chef-level responsibilities when delegated.
• Respond promptly and appropriately to kitchen emergencies, equipment failures, and food safety or workplace safety incidents, following established procedures.

Leadership

• Maintain and enhance the open-door policy to all associates providing advice and guidance when needed in regards to their issues or concerns and/or grievances
• Responsible for People leadership of direct reports of your team (recruitment and selection, performance management (Appraisal/PDP), associate development and motivation, counselling / disciplinary issues.

Communication

• To conduct or chair regular communication meetings with your team and actively participate in relevant business meetings to facilitate effective communication.
• Conducted documented 121’s with all direct reports when required
• Share all relevant information with Executive Sous Chef/Sous Chef in 121’

Experience, Certification & Education

• Minimum 3–5 years of professional kitchen experience, as a Chef de Partie in a five-star hotel, luxury restaurant, or equivalent hospitality establishment.
• Demonstrated experience in Arabic and Middle Eastern cuisine, with a strong understanding of traditional recipes, regional flavours, ingredients, and cooking techniques.
• Proven track record of supervising or supporting the development of junior associates within a professional kitchen brigade.
• Strong knowledge of Arabic culinary preparations, including mezze, traditional salads, rice dishes, grills, marinades, stews, and regional specialities relevant to the operation.
• Experience in luxury buffet, à la carte, banquet, and high-volume food production environments is an advantage.
• Excellent understanding of HACCP, food safety, hygiene, allergen control, and occupational health and safety requirements.
• Working knowledge of stock management, food cost control, portioning, and waste reduction.
• Ability to work flexible hours, including evenings, weekends, public holidays, and extended shifts, according to business requirements.
• Exceptional organizational skills, attention to detail, and the ability to multitask effectively under pressure.
• Strong leadership, communication, and interpersonal skills, with a positive, team-oriented attitude.
• Passion for authentic Arabic cuisine, premium ingredients and culinary excellence.