Chef de Partie
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Key skills for this role
About the Role
Mandarin Oriental, Doha is seeking a Chef De Partie – Culinary to manage an assigned kitchen section, ensuring consistent preparation, quality, and presentation of dishes. The role requires at least 3 years of experience in a professional kitchen, preferably in luxury hospitality, and a culinary diploma.
Key Skills for This Role
Responsibilities
- Manage the assigned culinary kitchen section and ensure daily production and service standards are achieved
- Prepare, supervise, and check hot and cold food items, sauces, garnishes, buffet items, à la carte dishes, and event preparations for consistency, quality, and presentation
- Organize mise en place, allocate tasks, and ensure the section is fully ready for service
- Lead and train Demi Chef de Partie, Commis chefs, and trainees within the section
- Monitor portion control, stock rotation, ordering needs, and wastage within the section
- Ensure full compliance with HACCP, food safety, sanitation, and hotel hygiene procedures
- Coordinate with other sections to support various outlets, buffet, à la carte, banquet, and special event operations
- Communicate operational challenges, ingredient shortages, and quality concerns to senior chefs
- Support menu tastings, recipe updates, and implementation of new dishes or standards
- Maintain a positive, organized, and professional working environment
Requirements
- High School qualification or equivalent required
- Culinary diploma or professional qualification preferred
- Minimum 3 years of experience in a professional kitchen, preferably within luxury hospitality
- Strong technical knowledge of section operations, recipe execution, and presentation standards
- Ability to lead, organize, and motivate junior team members
- Solid knowledge of HACCP, food safety, hygiene, and kitchen audit requirements
Full Job Posting
Job Summary
- Based at Mandarin Oriental, Doha within the Culinary Department.
- Responsible for managing an assigned kitchen section and ensuring consistent preparation, quality, and presentation of all dishes during daily operations.
- Supports assigned kitchen sections, outlets, buffet, à la carte, banquets, and special events.
- Works under the guidance of senior chefs, leading junior colleagues, organizing mise en place, and maintaining section standards.
- Expected to maintain high standards of hygiene, organization, teamwork, and flexibility.
Key Responsibilities
- Manage the assigned culinary kitchen section and ensure daily production and service standards are achieved.
- Prepare, supervise, and check hot and cold food items, sauces, garnishes, buffet items, à la carte dishes, and event preparations for consistency, quality, and presentation.
- Organize mise en place, allocate tasks, and ensure the section is fully ready for service.
- Lead and train Demi Chef de Partie, Commis chefs, and trainees within the section.
- Monitor portion control, stock rotation, ordering needs, and wastage within the section.
- Ensure full compliance with HACCP, food safety, sanitation, and hotel hygiene procedures.
- Coordinate with other sections to support various outlets, buffet, à la carte, banquet, and special event operations and smooth service delivery.
- Communicate operational challenges, ingredient shortages, and quality concerns to senior chefs.
- Support menu tastings, recipe updates, and implementation of new dishes or standards.
- Maintain a positive, organized, and professional working environment.
Job Specifications
- High School qualification or equivalent required.
- Culinary diploma or professional qualification preferred.
- Minimum 3 years of experience in a professional kitchen, preferably within luxury hospitality.
- Knowledge of general kitchen operations, mise en place, cooking methods, and service flow.
- Strong technical knowledge of section operations, recipe execution, and presentation standards.
- Ability to lead, organize, and motivate junior team members during preparation and service.
- Good understanding of ordering, stock rotation, portion control, and waste management.
- Solid knowledge of HACCP, food safety, hygiene, and kitchen audit requirements.
- Ability to maintain consistency and quality during high volume service periods.
- Effective communication skills with peers, senior chefs, and supporting departments.
- Able to contribute ideas for menu improvements, seasonal items, and operational efficiency.
- Flexible, reliable, and able to work across shifts, weekends, and public holidays.
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