Sushi Station Lead: Craft, Quality & Team Mentorship

Millennium-Hotels-and-Resorts-Mea; Doha; On-site; QAR 89,000 - 134,000; Full time

Job summary

Millennium-Hotels-and-Resorts-Mea is seeking a Chef De Partie to oversee the Sushi section and ensure dishes meet high standards of quality and taste. You will work closely with the kitchen team to contribute to the overall success of the kitchen department.

You will lead the section, maintain food safety, mentor junior staff, and stay updated on culinary trends while supporting events and guest interactions to deliver exceptional dining experiences.

Responsibilities

• Oversee and manage a specific section or station within the kitchen.
• Prepare and execute dishes according to established recipes and standards.
• Ensure the highest standards of food quality, taste, and presentation in your section.
• Maintain strict adherence to food safety and sanitation standards.
• Collaborate with the Sous Chef and culinary team to ensure smooth kitchen operations.
• Assist in keeping the kitchen organized, clean, and efficient.
• Train and mentor the junior kitchen team within your section.
• Contribute to the development and adaptation of recipes for your section.
• Stay updated on culinary trends, techniques, and emerging ingredients.
• Participate in special culinary events, promotions, and guest interactions.
• Support other sections of the kitchen as needed during peak hours.
• Foster a culture of excellence in culinary techniques and teamwork.
• Operate in a safe and environmentally friendly manner to safeguard the health and safety of guests and colleagues, as well as contribute to environmental conservation.
• Adhere to the company's environmental, health, and safety procedures and policies.

Job description

Millennium-Hotels-and-Resorts-Mea is seeking a Chef De Partie to oversee the Sushi section and ensure dishes meet high standards of quality and taste. You will work closely with the kitchen team to contribute to the overall success of the kitchen department.

You will lead the section, maintain food safety, mentor junior staff, and stay updated on culinary trends while supporting events and guest interactions to deliver exceptional dining experiences.