Demi Chef de Partie
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Key skills for this role
About the Role
Mandarin Oriental, Doha seeks a Demi Chef de Partie to support the Chef de Partie in managing a kitchen section, ensuring consistent daily production and service standards. The role involves preparing food items, guiding junior colleagues, and maintaining hygiene standards.
Key Skills for This Role
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, à 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, à 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.
Requirements
- High School qualification or equivalent required
- Culinary diploma or professional culinary qualification preferred
- Minimum 2 years of relevant culinary experience in a hotel or quality restaurant environment
- Knowledge of general kitchen operations, mise en place, cooking methods, and service flow
- Good technical knowledge of section specific preparation, cooking, and plating standards
- Ability to guide Commis chefs and trainees during mise en place and service periods
- Strong understanding of food safety, HACCP, labeling, storage, and sanitation requirements
- Good organizational skills with attention to portion control, waste reduction, and timing
Full Job Posting
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.
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, à 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, à 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.
Job Specifications
- High School qualification or equivalent required.
- Culinary diploma or professional culinary qualification preferred.
- Minimum 2 years of relevant culinary experience in a hotel or quality restaurant environment.
- Knowledge of general kitchen operations, mise en place, cooking methods, and service flow.
- Good technical knowledge of section specific preparation, cooking, and plating standards.
- Ability to guide Commis chefs and trainees during mise en place and service periods.
- Strong understanding of food safety, HACCP, labeling, storage, and sanitation requirements.
- Able to manage section readiness and maintain quality under pressure.
- Good organizational skills with attention to portion control, waste reduction, and timing.
- Professional attitude with the ability to communicate clearly with senior chefs and junior colleagues.
- Willingness to support training, daily briefings, and operational improvements.
- Flexible to work varied shifts and support different outlets or events as required.
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