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Chef De Partie

Confidential
Musay‘īd, QAT
Full-time
Mid-Senior
Onsite
Discovered Today
Kitchen section managementFood preparationFood presentationFood safetyKitchen hygiene and sanitationStock and ingredient management

Full Job Posting

Role overview

Hiring for a Chef de Partie/Jr Sous Chef to join the culinary team and support high food quality and dining standards.

The role manages an assigned kitchen section, food preparation, consistency, quality, and hygiene.

Responsibilities

  • Manage daily operations of an assigned kitchen section and ensure timely, consistent food preparation.
  • Prepare and present dishes according to recipes, quality standards, and presentation guidelines.
  • Supervise and coordinate Commis Chefs and other kitchen staff in the assigned section.
  • Ensure compliance with food safety, hygiene, and sanitation standards.
  • Monitor stock, manage ingredients, and minimize food waste.
  • Coordinate with the Head Chef and other kitchen sections for smooth operations.
  • Maintain food quality, consistency, and presentation standards.

Qualifications and experience

  • Minimum 3–5 years of professional kitchen experience; previous hotel-kitchen experience is mandatory.
  • Experience managing a kitchen section in a hotel, resort, or similar hospitality establishment.
  • Strong knowledge of food preparation techniques, kitchen operations, and food safety standards.
  • A relevant culinary qualification or professional kitchen training is preferred.

Application

  • The posting asks interested candidates to complete the application form and submit an up-to-date CV through Easy Apply.

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