Demi Chef de Partie - Bakery

Why Join Us? At Rosewood Doha, we create an environment where passion meets purpose—and where careers have meaning. Guided by our philosophy of Relationship Hospitality and our culture of Make the Place, we believe in enriching lives, starting with yours. We empower you to bring your true self, grow with confidence, curate the extraordinary and leave your legacy. You’ll be part of a diverse, inclusive and supportive community that invests in your development, celebrates your achievements and inspires you to Discover Your Calling. Together, we push boundaries, explore the uncharted and shape the future of luxury lifestyle experiences. About Rosewood Doha: Rosewood Doha is a landmark destination inspired by Qatar’s coral reefs, bringing together ultra-luxury hospitality, residential living, culinary experiences, holistic wellness and events within one integrated ecosystem. The property includes a 155-key hotel, 162 serviced apartments and 276 private residences, alongside a diverse collection of restaurants and lounges, expansive event spaces and curated lifestyle experiences. Our destination also houses Asaya, Qatar’s first members-only social wellness club, complemented by Rosewood’s signature Manor Club for Club Room and Suite guests. Since opening in July of 2025, Rosewood Doha has been recognized with multiple international and regional accolades, including distinctions from the Michelin Guide, Forbes Travel Guide and Qatar Tourism - reflecting the scale, ambition and standards of excellence behind the destination. As part of the global Rosewood Hotels & Resorts portfolio, the property represents a new generation of luxury that goes beyond traditional hospitality into lifestyle, community and experience-driven destinations. Our Associate Experience : We believe exceptional work deserves exceptional care. At Rosewood Doha, we offer a thoughtfully designed associate experience that supports your wellbeing, growth, and life beyond work. This includes: - A competitive salary and benefits package - High-quality associate accommodation in prime locations in the heart of Lusail and The Pearl - A birthday day off (because your milestones matter!) - Personalized development plans and continuous learning opportunities to support your career journey These benefits reflect our commitment to creating an environment where you can thrive - professionally and personally - while building a meaningful career with us. Your Role: To prepare and deliver high-quality bakery products under the direction of the bakery leadership team, in accordance with hotel standards. Essential Duties and Responsibilities Operations - To prepare and bake breads, rolls, viennoiserie and other bakery items according to approved recipes and production schedules. - To weigh and scale ingredients accurately and monitor mixing, dough development, fermentation, proofing and baking. - To prepare mise en place, check product quality and ensure timely delivery to outlets and banquets. - To assist with inventory checks, correct storage and minimisation of food waste. - To coordinate daily production with the pastry and culinary management teams according to restaurant, banquet and other outlet requirements. - To verify all mise en place, production schedules and service arrangements, ensuring accurate and timely delivery. - To check product quality, flavor, texture, appearance, portion size and serving temperature against approved standards. - To ensure consistent presentation and finishing according to approved recipes, photographs and specifications. - To maintain and implement portion control using current recipe cards and production records. - To minimize waste, control spoilage and ensure correct storage, labelling and stock rotation. - To coordinate with Receiving and Stores to verify the quality and specifications of delivered ingredients. - To communicate effectively with other kitchen sections, service teams and relevant departments. - To support tastings, menu development, seasonal promotions and operational improvements. - To verify section readiness before service and promptly report any quality or operational concerns. Hygiene and Sanitation - To maintain the cleanliness and hygiene of the assigned kitchen, storage areas and equipment. - To follow hotel food safety procedures, including allergen management, temperature controls, labelling and traceability. - To check equipment condition and safe operation and report maintenance needs to Engineering. - To ensure associates follow grooming, handwashing and sanitation requirements. - To ensure work surfaces, utensils, mixers, ovens, refrigerators and freezers are cleaned and sanitized according to hotel procedures. - To check refrigerator and freezer temperatures and the freshness and correct dating of stored products. - To coordinate with Stewarding and Housekeeping on cleaning schedules and hygiene standards. Talent & Culture - To report to the Sous Chef - Bakery / Chief Baker on daily

Not explicitly separated as a standalone section in the posting. The role lists responsibilities and duties but does not provide a distinct set of minimum qualifications or requirements beyond the role being a Demi Chef de Partie - Bakery and the general expectations within responsibilities.

Prepare and bake breads, rolls, viennoiserie and other bakery items according to approved recipes and production schedules. Weigh and scale ingredients accurately and monitor mixing, dough development, fermentation, proofing and baking. Prepare mise en place, check product quality and ensure timely delivery to outlets and banquets. Assist with inventory checks, correct storage and minimisation of food waste. Coordinate daily production with the pastry and culinary management teams according to restaurant, banquet and other outlet requirements. Verify all mise en place, production schedules and service arrangements, ensuring accurate and timely delivery. Check product quality, flavor, texture, appearance, portion size and serving temperature against approved standards. Ensure consistent presentation and finishing according to approved recipes, photographs and specifications. Maintain and implement portion control using current recipe cards and production records. Minimise waste, control spoilage and ensure correct storage, labelling and stock rotation. Coordinate with Receiving and Stores to verify the quality and specifications of delivered ingredients. Communicate effectively with other kitchen sections, service teams and relevant departments. Support tastings, menu development, seasonal promotions and operational improvements. Verify section readiness before service and promptly report any quality or operational concerns. Maintain cleanliness and hygiene of the assigned kitchen, storage areas and equipment. Follow hotel food safety procedures, including allergen management, temperature controls, labelling and traceability. Check equipment condition and safe operation and report maintenance needs to Engineering. Ensure associates follow grooming, handwashing and sanitation requirements. Ensure work surfaces, utensils, mixers, ovens, refrigerators and freezers are cleaned and sanitized according to hotel procedures. Check refrigerator and freezer temperatures and the freshness and correct dating of stored products. Coordinate with Stewarding and Housekeeping on cleaning schedules and hygiene standards. Report to the Sous Chef - Bakery / Chief Baker on daily operations.