Chef de Partie

Chef De Partie – Culinary Job Summary Based at Mandarin Oriental, Doha within the Culinary Department in Doha, the Chef De Partie – Culinary is responsible for managing an assigned kitchen section and ensuring the consistent preparation, quality, and presentation of all dishes during daily operations within the culinary kitchen. The role supports assigned kitchen sections, outlets, buffet, à la carte, banquets, and special events by ensuring that hot and cold food items, sauces, garnishes, buffet items, à 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 leading junior colleagues, organizing mise en place, and maintaining section standards in line with business needs. The 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 • 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 Education & Experience • 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. Skills & Requirements • 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. Show more Show less

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.

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.