CHEF DE PARTIE
Role Overview
Runs a specific hot-food station and leads Commis chefs and kitchen assistants to deliver consistent, high-quality food during service.
Key Skills for This Role
Full Job Posting
Role summary
Runs a specific hot-food station and leads Commis chefs and kitchen assistants to deliver consistent, high-quality food during service.
Station and food preparation
- Oversee an assigned hot station, which may include grill, sauté or fryer.
- Prepare and cook meats, seafood and vegetables using techniques such as grilling, sautéing, frying, roasting and braising.
- Follow standardized recipes, portion sizes and plating guidelines; monitor cooking times and temperatures.
- Plate and garnish hot dishes to presentation standards and coordinate dish components with other kitchen staff.
Team and kitchen standards
- Guide and supervise Commis chefs, apprentices and kitchen assistants; delegate work to meet service deadlines.
- Maintain a clean, organized hot section and clean, sanitize and maintain equipment and tools.
- Check prepared dishes for taste, texture and appearance, resolve discrepancies with kitchen management and follow food-safety and sanitation practices.
- Perform other duties as assigned.
Qualifications and experience
- High school diploma or equivalent.
- Previous experience as a Chef de Partie or Line Cook in a professional kitchen, with a focus on hot food preparation.
- In-depth knowledge of cooking techniques, food safety practices and kitchen operations.
- Strong leadership, communication, organization and time-management abilities.
- Attention to detail and commitment to food quality, taste and presentation.
- Willingness to work flexible hours, including evenings, weekends and holidays.
Employment and pay
- Full-time, permanent position.
- Pay is QAR 2,500–3,000 per month.
Workplace
- Work is in person.
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