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Chef de Partie

Rixos Hotels
Lusail, QAT
fulltime
Entry
Today
Culinary ArtsMenu PlanningFood CostingHygiene and SafetyKitchen ManagementGourmet Cooking
Free

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Rixos Premium Qetaifan Island North

Rixos Premium Qetaifan Island North offers guests a luxurious breakaway to an island packed with entertainment and adventure.

With five acres of fun-filled attractions, including a sensational waterpark, private beach, retail area, a beach club, and numerous fine dining and casual restaurants, Rixos Premium Qetaifan Island North is the ultimate multi-inclusive vacation destination.

Job Description

  • Chef de Partie
  • This role involves contributing to the overall success of the culinary team by executing tasks with precision, collaborating with colleagues, and maintaining a positive and efficient working environment.
  • Assume responsibility for the assigned culinary section and any other special task assigned from time to time by the Sous Chef and Junior Sous Chef.
  • Responsible for preparing, portioning, monitoring temperature, and garnishing foods to ensure that methods of cooking and garnishing and sizes of portions are as prescribed.
  • Receive and examine food supplies required for the menu in order to ensure quality and quantity ensuring that it meet the established standards and specifications.
  • Ensure preparation is carried out to the correct specifications and recipes in a timely manner.
  • Ensure guest satisfaction and food quality standards.
  • Proper use of materials in a continuous effort to keep wastage to a minimum.
  • Perform all the tasks mentioned on the task list together with any additional duty assigned from time to time by the Sous Chef or Junior Sous Chef.
  • Adhere to and enforce strict hygiene and safety standards, contributing to the overall cleanliness and organization of the kitchen.

Qualifications

  • Higher Secondary or equivalent
  • Professional kitchen apprenticeship or chefs training course and previous experiences in quality establishments along with good culinary skills
  • 1-2 years’ experience in the same role or 2 years’ experience as Demi Chef in a similar field
  • Good knowledge in Food Safety and HACCP
  • Experience in Turkish buffet restaurant is an added advantage

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