Chef de Partie

About Minor Hotels and Job Location

The position is located at Banana Island Resort Doha By Anantara, Qatar. Minor Hotels is a global hotel owner, operator, and investor managing over 530 properties worldwide under brands such as Anantara, Avani, Elewana, Oaks, NH Hotels, NH Collection, nhow, and TIVOLI. Their operations span more than 50 countries across Asia Pacific, the Middle East, Africa, the Indian Ocean, Europe, and South America.

Job Overview

The Chef de Partie will be responsible for managing a designated section within the kitchen, ensuring dishes are consistently prepared and presented with the highest quality standards. Key duties involve cooking, preparation, and coordination with other kitchen staff under a high-pressure environment.

Primary Responsibilities

• Prepare, cook, and plate dishes in the designated kitchen section following established recipes and standards.
• Ensure timely preparation of ingredients and mise en place for service periods.
• Maintain superior food quality, taste, and presentation throughout service.
• Contribute to menu development and recipe experimentation when required.
• Manage proper food storage, labeling, and rotation to uphold freshness and safety standards.
• Monitor portion sizes to reduce waste and control costs effectively.
• Keep the workstation clean and organized in compliance with hygiene and safety policies.
• Provide supervision and training to Commis Chefs and junior kitchen staff assigned to the section.
• Collaborate with other kitchen teams to facilitate efficient and timely service delivery.
• Report any equipment malfunctions, maintenance needs, or inventory shortages to the Sous Chef or Head Chef promptly.
• Adhere strictly to all health, safety, and sanitation procedures as dictated by company policies.

Required Qualifications and Skills

• Demonstrated experience as a Chef de Partie or notable experience as a Demi Chef de Partie.
• Strong knowledge of various cooking methods and operations within a kitchen.
• Ability to perform well under pressure in a dynamic kitchen setting.
• Excellent organizational skills and adept time management.
• Capable of following recipes and directions accurately.
• Effective communication skills and ability to work collaboratively within a team.
• A culinary degree or relevant certification is preferred but not mandatory.