Chef de Partie

About the Company

Minor Hotels is a global hospitality owner, operator, and investor, managing a broad portfolio of over 530 properties. The collection includes renowned brands such as Anantara, Avani, Elewana, Oaks, NH Hotels, NH Collection, nhow, and TIVOLI, spanning more than 50 countries throughout Asia Pacific, the Middle East, Africa, the Indian Ocean, Europe, and South America, catering to diverse traveler needs and preferences.

Job Location

Banana Island Resort Doha By Anantara, Doha, Qatar

Role Summary

The Chef de Partie will oversee a designated area of the kitchen. You will be tasked with consistently preparing high-quality dishes, managing your station effectively, and ensuring smooth operations within a fast-moving kitchen environment.

Key Responsibilities

• Prepare and cook dishes at the assigned station following established recipes and standards.
• Ensure all ingredients and mise en place are ready and available before service.
• Maintain exemplary standards in food quality, taste, and presentation.
• Participate in menu creation and recipe testing as needed.
• Manage the storage, labeling, and rotation of ingredients to ensure safety and freshness.
• Monitor portion sizes to control food waste and manage costs.
• Keep the workstation clean and organized adhering to hygiene and safety regulations.
• Supervise, train, and support junior kitchen staff such as Commis Chefs.
• Coordinate with other kitchen sections to ensure smooth service delivery.
• Identify and report any equipment malfunctions or shortages promptly to the Sous Chef or Head Chef.
• Adhere rigorously to health, safety, and sanitation standards according to company policies.

Qualifications & Skills

• Proven experience as a Chef de Partie or substantial experience as a Demi Chef de Partie.
• Comprehensive knowledge of diverse cooking methods and kitchen operations.
• Capability to perform efficiently under pressure in a high-volume setting.
• Strong organizational skills and effective time management.
• Ability to accurately follow recipes and instructions.
• Effective communication skills and ability to work well within a team.
• Possession of a culinary degree or relevant professional certification is preferred.