Chef De Partie

Roles and responsibilities

: The Chef de Partie will be responsible for managing a specific section of the kitchen, ensuring the preparation and presentation of high-quality dishes. This role requires a skilled culinary professional with strong organizational abilities, leadership potential, and a commitment to maintaining the highest standards of food quality and safety.

Key Responsibilities

• Section Management:
  • Oversee and manage a designated section of the kitchen, including mise en place, cooking, and plating of dishes.
  • Ensure that all dishes are prepared and presented according to Fairmont Doha’s established recipes and standards.
  • Monitor inventory levels for the section and manage stock rotation to ensure freshness and minimize waste.
• Quality Control:
  • Maintain high standards of food quality and presentation, ensuring consistency and adherence to culinary specifications.
  • Conduct regular checks to ensure compliance with food safety and hygiene regulations.
  • Address any issues related to food quality or presentation promptly and effectively.
• Team Leadership:
  • Supervise and train junior kitchen staff, including Commis and Kitchen Assistants, providing guidance and support to enhance their skills and performance.
  • Foster a positive and collaborative team environment, encouraging effective communication and teamwork.
• Operational Efficiency:
  • Contribute to the development and implementation of kitchen procedures and best practices to improve efficiency and consistency.
  • Assist in the creation and execution of daily and special menus, including seasonal and promotional dishes.
  • Manage section-related administrative tasks, including ordering supplies and controlling food costs.
• Guest Experience:
  • Collaborate with the culinary team to create innovative and unique dishes that enhance the guest dining experience.
  • Address guest feedback related to food quality or presentation, ensuring prompt and satisfactory resolution.

Desired candidate profile

• Education and Experience:
  • Culinary degree or equivalent qualification in culinary arts required.
  • Minimum of 3-4 years of experience in a professional kitchen, with at least 1-2 years in a Chef de Partie role or equivalent supervisory position.
  • Experience in high-end restaurants or luxury hotels is preferred.
• Skills and Competencies:
  • Strong culinary skills with a solid understanding of various cooking techniques, cuisines, and presentation styles.
  • Excellent organizational and multitasking abilities, with a keen attention to detail and a commitment to maintaining high standards.
  • Leadership skills with the ability to motivate and manage a team effectively.
• Personal Attributes:
  • Passionate about food and dedicated to creating exceptional dining experiences.
  • Ability to work efficiently under pressure in a fast-paced environment while maintaining a positive attitude.
  • Flexibility to work varied shifts, including evenings, weekends, and holidays.