Chef de Partie - Sushi

Job Overview

The Chef de Partie - Sushi role at St. Regis Hotels & Resorts in Doha, Qatar, involves supporting the Sous Chef to maintain top quality, consistency, and productivity within designated kitchen sections. This position requires leading kitchen staff while personally demonstrating culinary skills, managing food operations, and enhancing guest and team satisfaction. Maintaining compliance with sanitation and food standards, improving employee skills, and controlling budgets are key responsibilities.

Qualifications and Experience

Candidates should have a high school diploma or GED plus at least four years of professional culinary or food and beverage experience, or a two-year accredited degree in Culinary Arts, Hotel and Restaurant Management, or a related field with at least two years of experience in culinary or related areas.

Key Responsibilities

• Supervise preparation and production of hot and cold dishes for buffets and à la carte menus, ensuring adherence to recipes and quality standards.
• Manage kitchen shifts and enforce Food & Beverage policies and procedures.
• Maintain proper food handling, storage, and sanitary standards.
• Identify superior quality in products, presentation, and taste.
• Plan and control food portions and plating requirements for various dining operations.
• Communicate daily production needs and produce prep lists.
• Contribute to daily and seasonal menu development.
• Ensure compliance with relevant health, safety, and regulatory requirements including HACCP and OSHA.
• Estimate daily food production requirements.
• Prepare and cook diverse food types for regular service and special functions.
• Assess quality of raw and cooked food items.
• Create decorative food presentations.
• Lead, supervise, and coordinate cooks and kitchen workers.
• Demonstrate leadership by example, fostering financial prudence, integrity, and motivation.
• Oversee employee training and cross-training to optimize operations and productivity.
• Maintain open communication and trust within the team.
• Act as Sous Chef’s deputy during their absence, including leading line-ups and managing shifts.
• Set and support kitchen performance, budget, and team goals.
• Organize and prioritize daily kitchen tasks to achieve operational goals.
• Understand and manage kitchen impact on overall property financial targets.
• Investigate and follow up on workplace incidents.
• Adhere to company safety standards.
• Deliver exceptional guest service, addressing and resolving customer complaints and feedback.
• Coach and mentor team members for skill development and continuous improvement.
• Participate in hiring, training, discipline, and performance appraisals of kitchen staff.
• Maintain communications through various channels and participate in relevant meetings.

Additional Information

This is a full-time, onsite management position located in West Bay, Doha, Qatar. St. Regis Hotels & Resorts is committed to an inclusive and non-discriminatory work environment, welcoming diversity among its associates. The company values cultural richness and delivers a high standard of luxury hospitality with signature butler services worldwide.