Chef de Partie

About Minor Hotels

Minor Hotels is a global hotel owning, operating, and investment company with a diverse portfolio encompassing over 530 properties across more than 50 countries. Their brands include Anantara, Avani, Elewana, Oaks, NH Hotels, NH Collection, nhow, and TIVOLI, catering to a wide variety of travelers and their personal and passionate needs.

Job Location

Souq Waqif Boutique Hotel By Tivoli, Doha, Qatar

Role Overview

The Chef de Partie will oversee a designated kitchen station, ensuring all food preparation aligns with established standards regarding quality, consistency, and efficiency. This position demands strong culinary expertise, close attention to detail, and the capacity to operate efficiently in a high-speed kitchen environment.

Key Responsibilities

• Prepare, cook, and present dishes accurately following recipes and quality benchmarks pertinent to the assigned kitchen section.
• Organize mise en place and ingredient preparation to guarantee readiness for service times.
• Maintain exemplary food quality in terms of flavor, appearance, and freshness.
• Contribute to menu creation and recipe innovation when required.
• Oversee correct storage, labeling, and rotation of ingredients to ensure safety and freshness compliance.
• Implement portion control strategies to limit waste and manage food costs.
• Keep the work area orderly and sanitized in line with hygiene protocols.
• Guide and train junior kitchen team members such as Commis Chefs within the station.
• Collaborate with other kitchen sections to facilitate smooth and timely service delivery.
• Identify and report equipment malfunctions or supply shortages to senior kitchen management.
• Adhere strictly to health, safety, and sanitation policies throughout all kitchen operations.

Qualifications and Skills

• Demonstrated experience as a Chef de Partie or comparable experience as a Demi Chef de Partie.
• Sound knowledge of diverse cooking techniques and general kitchen processes.
• Capability to sustain performance under fast-paced, pressure-filled conditions.
• Strong organizational and time management abilities.
• Precision in following culinary recipes and directions.
• Effective communication and teamwork aptitude.
• Preferably holds a culinary degree or equivalent certification.