Chef de Partie- Kitchen

Chef de Partie – Kitchen Job Criteria

• Position: Chef de Partie – Kitchen
• Experience: Minimum 3–4 years of relevant kitchen experience, preferably in restaurants, hotels, or high-volume F&B operations.
• Cuisine: Experience in the relevant cuisine/section such as Japanese, European, Continental, Arabic, or international cuisine.
• Section Management: Able to independently manage an assigned kitchen section and ensure smooth daily operations.
• Food Preparation: Skilled in food preparation, cooking, portioning, plating, and maintaining consistent food quality.
• Food Safety: Knowledge of food hygiene, HACCP principles, proper food storage, temperature control, and sanitation standards.
• Quantity Production: Experience handling high-volume food preparation while maintaining quality and consistency.
• Teamwork: Able to coordinate with Commis Chefs, Kitchen Helpers, and other kitchen sections.
• Inventory: Basic knowledge of stock control, FIFO, proper labeling, and minimizing food wastage.
• Communication: Good communication and ability to follow recipes, SOPs, and instructions from the Sous Chef/Head Chef.
• Working Conditions: Willing to work shifts, weekends, and public holidays as required.
• Education: Culinary/Kitchen-related qualification is an advantage.
• Certification: Valid Food Handling/Health Certificate is preferred or required, depending on company requirements.
• Location: Candidates currently available in Qatar are preferred.

Work Location: In person