Chef De Partie – Cold Kitchen

Role overview

This is a full-time, on-site culinary position based in Doha, focused on managing the cold kitchen section. The role centers on producing and presenting premium-quality cold items such as salads, canapés, cold starters, and buffet selections in line with Marriott standards and the agreed menu plan.

What you will do

You will take ownership of daily cold kitchen activity, from mise en place and workstation setup to portioning, service readiness, and smooth execution throughout meal periods. The position involves overseeing product quality, maintaining consistency, and keeping the section organized and efficient at all times.

You will also guide and support commis chefs, make sure food is handled, stored, and prepared safely, and contribute to inventory control, cost awareness, and menu enhancement for the cold section. Close coordination with the wider culinary team is essential to help deliver a strong guest dining experience.

Key responsibilities

• Prepare and present cold dishes including salads, canapés, hors d’oeuvres, cold starters, dressings, and buffet items to brand and menu specifications.
• Manage the day-to-day running of the cold kitchen station, including mise en place, workflow organization, and timely service.
• Check food quality, consistency, portion control, and plating standards throughout service.
• Supervise, mentor, and assign work to junior kitchen staff as needed.
• Follow food safety, hygiene, sanitation, and storage practices at all times.
• Support menu development, stock tracking, and cost control for the cold section.
• Work collaboratively with other culinary sections and service teams to ensure efficient operations.

Skills and qualifications

The ideal candidate should have strong hands-on experience in cold kitchen production, along with a solid grounding in culinary techniques, international cuisine, knife skills, and food safety standards such as HACCP or an equivalent system. Attention to detail, the ability to work under pressure, and the confidence to lead a small team are essential.

Experience in a hotel, resort, or other high-volume kitchen environment is preferred, especially within a 4-star or 5-star property. A culinary diploma or professional certification is expected, and food hygiene certification will be an added advantage. Prior exposure to Middle Eastern hospitality or luxury hotel operations is also beneficial.

Other requirements

• Ability to train, guide, and delegate tasks to junior team members.
• Strong coordination, communication, and teamwork skills.
• Willingness to work shifts, including weekends and holidays, based on hotel scheduling needs.
• Commitment to inclusive service values, guest satisfaction, and ongoing improvement.