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Demi Chef de Partie

Mandarin Oriental Hotel Group
Qatar, QAT
Senior
Today
Culinary ArtsMenu PlanningFood CostingHygiene and SafetyKitchen ManagementGourmet Cooking
Free

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Culinary ArtsMenu PlanningFood Costing
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Overview

Demi Chef De Partie Culinary Job Summary Based at Mandarin Oriental, Doha within the Culinary Department in Doha, the Demi Chef De Partie Culinary is responsible for supporting the Chef de Partie in managing a specific kitchen section and ensuring consistent daily production and service standards within the culinary kitchen. The role supports assigned kitchen sections, outlets, buffet, la carte, banquets, and special events by ensuring that hot and cold food items, sauces, garnishes, buffet items, la carte dishes, and event preparations are prepared and delivered in accordance with established recipes, quality standards, and food safety requirements. Working under the guidance of senior chefs, the position contributes to guiding junior colleagues during preparation and service while strengthening technical and supervisory skills. The Demi Chef De Partie Culinary is expected to maintain high standards of hygiene, organization, teamwork, and flexibility while supporting operational requirements according to business needs.

Key Responsibilities

  • Support the Chef de Partie in organizing daily production and service for the culinary kitchen.
  • Prepare and supervise preparation of hot and cold food items, sauces, garnishes, buffet items, la carte dishes, and event preparations according to approved recipes and presentation standards.
  • Ensure mise en place is completed on time and that the section is ready for each service period.
  • Guide Commis chefs and trainees in basic tasks, hygiene standards, and proper preparation techniques.
  • Monitor quality, freshness, portioning, and storage of ingredients within the section.
  • Maintain cleanliness, equipment care, and HACCP compliance throughout the shift.
  • Support various outlets, buffet, la carte, banquet, and special event operations while maintaining consistency and efficiency.
  • Assist with stock rotation, requisitions, and communication of shortages to senior chefs.
  • Participate in training, tastings, briefings, and team development activities.
  • Act as a role model for discipline, teamwork, grooming, and Mandarin Oriental standards.

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