Station Chef de Partie: Precision & Leadership

Anantara Hotels & Resorts; Doha; On-site; QAR 67,000 - 100,000; Full time

Job summary

Banana Island Resort Doha By Anantara is seeking a Chef de Partie to lead a designated station with precision and consistency. You will prepare, cook, and present dishes following established recipes while maintaining high quality, taste, and presentation in a fast-paced kitchen.

Responsibilities include supervising junior staff, coordinating with other sections, minimizing waste through portion control, and ensuring compliance with hygiene standards.

Qualifications

• Proven Chef de Partie experience or strong Demi Chef de Partie background.
• Knowledge of various cooking techniques and kitchen operations.
• Ability to work well under pressure in a fast-paced environment.
• Strong organizational and time-management skills.
• Ability to follow recipes and instructions precisely.
• Good communication and teamwork skills.

Responsibilities

• Prepare, cook, and present dishes within your assigned station according to established recipes and standards.
• Coordinate with other kitchen sections to ensure smooth and timely service.
• Supervise and train Commis Chefs and other junior staff assigned to your section.
• Monitor portion control to minimize waste and ensure cost management.
• Maintain cleanliness and organization of your workstation in accordance with hygiene and sanitation regulations.
• Report any maintenance issues, equipment problems, or shortages to the Sous Chef or Head Chef.

Skills

Chef de Partie experience

Culinary techniques

Work under pressure

Time management

Follow recipes

Teamwork

Education

Culinary degree or relevant certification

Job description

Banana Island Resort Doha By Anantara is seeking a Chef de Partie to lead a designated station with precision and consistency. You will prepare, cook, and present dishes following established recipes while maintaining high quality, taste, and presentation in a fast-paced kitchen.

Responsibilities include supervising junior staff, coordinating with other sections, minimizing waste through portion control, and ensuring compliance with hygiene standards.