Chef de Partie

Job Overview

Located at Mandarin Oriental, Doha, the Chef de Partie role within the Culinary Department entails managing a designated kitchen section, ensuring the consistent preparation, quality, and presentation of dishes during daily kitchen operations. This includes support across kitchen sections, outlets, buffets, à la carte services, banquets, and special events.

Key Responsibilities

• Oversee daily production and service standards in the assigned culinary section.
• Prepare, supervise, and verify the quality and presentation of hot and cold foods, sauces, garnishes, buffet and à la carte dishes, and event-specific preparations.
• Organize mise en place, delegate tasks, and ensure readiness of the section for service.
• Lead, guide, and train Demi Chef de Partie, Commis chefs, and trainees within the section.
• Manage portion control, inventory rotation, ordering, and minimize waste in the section.
• Adhere strictly to HACCP principles, food safety, sanitation, and hygiene regulations.
• Collaborate with other kitchen sections to support various food service outlets and smooth operation flow.
• Communicate any operational issues, ingredient shortages, or quality concerns to senior chefs.
• Participate in menu tastings, recipe revisions, and introduction of new dishes or standards.
• Maintain a professional, organized, and positive work environment.

Qualifications & Experience

• Minimum educational attainment of High School or comparable.
• Preferred possession of a culinary diploma or relevant professional certification.
• At least 3 years of experience working in professional kitchens, ideally within luxury hospitality settings.

Required Skills & Attributes

• Comprehensive knowledge of kitchen operations, mise en place, cooking techniques, and service procedures.
• Strong expertise in section management, recipe execution, and maintaining presentation standards.
• Leadership skills to organize, motivate, and coordinate junior kitchen staff during preparation and service.
• Understanding of inventory ordering processes, stock rotation, portion control, and waste reduction.
• Thorough knowledge of HACCP guidelines, food safety protocols, hygiene, and kitchen inspection standards.
• Ability to maintain consistency and quality during high-volume service times.
• Effective communication abilities with peers, seniors, and other departments.
• Capacity to offer innovative ideas for menu enhancements, seasonal offerings, and operational improvements.
• Flexibility and reliability to work varying shifts including weekends and public holidays.