Demi Chef De Partie
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Job Description
Job Summary
As a Demi Chef de Partie at Raffles & Fairmont Doha you will play a pivotal role in delivering exceptional culinary experiences that reflect the hotels luxury standards. Reporting to the Chef de Partie you will be responsible for managing a specific section of the kitchen ensuring all dishes are prepared and presented to the highest standards of quality taste and consistency.
You will support the day-to-day operations of your station contribute to menu execution and uphold hygiene and safety protocols. This role demands strong culinary skills attention to detail and a collaborative mindset to maintain seamless coordination within the kitchen brigade.
Key Responsibilities
Food Preparation & Execution
Prepare and cook dishes within your assigned section ensuring consistency in taste quality and presentation in line with Raffles culinary standards.Section Management
Assist the Chef de Partie in overseeing day-to-day operations of your kitchen section ensuring smooth workflow and timely service during meal periods.Quality & Standards Control
Uphold the highest levels of food hygiene safety and cleanliness; actively participate in HACCP and food safety procedures.Inventory & Stock Management
Monitor stock levels minimize waste and assist in ordering and receiving ingredients to ensure station readiness and cost control.Mentorship & Team Development
Support the development of junior chefs by sharing knowledge providing guidance and promoting a culture of continuous learning and improvement.Collaboration & Communication
Coordinate effectively with other kitchen sections and front-of-house teams to ensure seamless service and guest satisfaction.Innovation & Menu Contribution
Contribute ideas for menu development seasonal offerings and improvements in preparation methods or presentation.
Qualifications :
Qualifications
- Diploma or certification in Culinary Arts or a related hospitality field from a recognized institution.
- Formal training in food safety and hygiene (e.g. HACCP certification) is highly desirable.
- Minimum of 2 years experience in a similar role within a luxury hotel/resort or fine-dining restaurant
- Proven ability to manage a kitchen section independently under the guidance of a Chef de Partie or Sous Chef.
- Strong foundation in classical and modern cooking techniques.
- Versatility across multiple cuisines
- Skilled in handling high-pressure service periods with speed and precision.
Remote Work :
No
Employment Type :
Full-time
Employment Type
Full-time
