Chef de Partie (International Cuisine)

Overview

Key Responsibilities

• **Station Ownership & Service Leadership:** Take full ownership of an assigned cuisine station — managing mise en place, production, and live service with precision; ensure every dish leaving the station meets the brand's recipe specifications, portioning standards, and plating presentation before it reaches the pass.
• **Junior Team Direction:** Direct and support Commis Chefs and kitchen assistants assigned to the station during preparation and service; delegate tasks effectively, monitor output quality, and provide real-time guidance to maintain consistent pace and standards throughout each service period.
• **Multi-Cuisine Technical Execution:** Demonstrate confident, accurate cooking technique across the designated station's cuisine — whether classical French saucing, Italian pasta and risotto, Arabic mezze and grills, or Indian spice-led preparations — adapting to menu requirements and special guest requests with professionalism.
• **Mise en Place Planning & Preparation:** Plan, organise, and execute daily mise en place within set timelines; anticipate service demands, coordinate prep schedules with the broader brigade, and ensure the station is fully stocked, clean, and ready ahead of each service.
• **Quality Control & Recipe Adherence:** Follow and enforce all standardised recipes, cooking temperatures, and allergen protocols with zero compromise; identify inconsistencies in product quality during prep and service and act immediately to rectify them before they impact the guest experience.
• **Stock Management & Waste Reduction:** Monitor station-level ingredient usage, flag shortages in advance, and practise disciplined stock rotation and waste reduction in line with the kitchen's food cost targets and sustainability practices.
• **Health, Safety & Halal Compliance:** Maintain impeccable personal hygiene and station cleanliness in full compliance with GCC municipal food-safety regulations, HACCP standards, and halal certification requirements; ensure all team members on the station follow the same protocols at all times.

Qualifications & Requirements**

• **Culinary Credentials:** A diploma or certificate in Culinary Arts from a recognised institution is preferred; demonstrable formal training or equivalent professional experience in at least one of the four featured cuisines — French, Italian, Arabic, or Indian — is required, along with a valid food-safety or HACCP certification.
• **Professional Experience:** A minimum of 3–5 years of progressive kitchen experience, including at least 1–2 years operating as a Chef de Partie or senior line cook in an upscale restaurant, hotel, or multi-cuisine fine-dining environment; hands-on station experience in a GCC or Middle Eastern hospitality setting is a significant advantage.
• **Technical Skill & Team Leadership:** Strong, well-rounded culinary technique with the ability to work independently at speed under pressure; demonstrated capacity to direct junior staff on the station; a keen eye for detail, a disciplined approach to cleanliness and organisation, and a professional attitude toward continuous skill development within a culturally diverse kitchen environment.
• Pay: From QAR3,500.00 per month

Application Question(S)

• ANSWERS FOR THE BELOW PRE-SCREENING QUESTIONS ARE REQUIRED.
• Have you read and accept the duties and responsibilities, including the salary details that we mentioned for this role? Continue with your applications if "Yes"
• In which city and country are you currently located?
• Which country passport do you have? (Nationality)
• How old are you? (Age)
• How tall are you? (Height)
• If selected for this role, after how many days before you can join our company?
• Name the three cuisines that you know very well *__**__**_* *__**__**__**__*_
• How many years of experience do you have as a CDP?