Chef de Partie

Role overview

Responsibilities

• Manage the assigned kitchen section and prepare, cook, and present food to established recipes and quality standards.
• Maintain consistent taste, portions, presentation, and quality; prepare ingredients before service and coordinate timely orders with kitchen colleagues.
• Supervise and guide Commis Chefs and kitchen assistants.
• Monitor stock and food storage; ensure ingredients are fresh, labelled, stored, and rotated; minimize waste.
• Maintain workstation, equipment, and storage-area cleanliness and organization; follow food safety, HACCP, hygiene, and sanitation procedures.
• Assist with menus, recipe standardization, and new dishes when required; monitor portion control and food costs.
• Report equipment issues, stock shortages, and operational concerns to the Head Chef.

Qualifications and requirements

• Previous Chef de Partie or similar kitchen experience is required; experience in cafés, restaurants, hotels, or pastry kitchens is preferred.
• Strong knowledge of food preparation, cooking techniques, kitchen operations, food safety, HACCP, and hygiene.
• Ability to independently manage a section, work under pressure, stand for extended periods, and handle a fast-paced workload.
• Good communication, teamwork, and time-management skills; good command of English. Additional languages are advantageous.
• Flexible shift availability, including weekends and public holidays; must be available to join immediately.

Preferred qualification

• A diploma or certificate in Culinary Arts, Food Production, or a related field is an advantage.

Schedule

• Shifts may vary according to operational requirements and include weekends and public holidays.

Compensation

• Pay is QAR 3,500–4,500 per month.

Workplace

• Work is in person in a professional kitchen environment.