Chef de Partie

Raffles Doha We invite you to join the world of luxury hospitality at Raffles & Fairmont Doha as our new Chef de Partie. The Chef de Partie is responsible for managing an assigned kitchen section and ensuring the consistent preparation, cooking, and presentation of high-quality dishes in line with the luxury standards of Raffles & Fairmont Doha. The role requires strong culinary skills, attention to detail, and effective coordination with the Sous Chef and wider culinary team to ensure smooth and timely service. The Chef de Partie also supports menu execution, stock control, food safety, waste reduction, and the development of junior culinary colleagues while maintaining a culture of excellence, discipline, teamwork, and continuous improvement. Key Responsibilities Manage and oversee the daily operations of the assigned kitchen section Prepare, cook, and present dishes according to recipes and luxury hotel standards Ensure consistent quality, taste, portion control, and presentation Organize and complete daily mise en place to ensure smooth service Coordinate with the Sous Chef and culinary team to ensure timely food preparation and service Supervise and support Demi Chefs de Partie, Commis Chefs, and other junior colleagues Monitor food quality, freshness, storage, and proper handling of ingredients Assist with stock control, ordering, inventory checks, and minimizing food waste Ensure all kitchen equipment and work areas are clean, organized, and properly maintained Follow HACCP, food safety, hygiene, health, and safety standards at all times Support menu preparation, daily specials, and new culinary initiatives Maintain high standards of cleanliness and organization within the assigned section Report equipment faults, maintenance requirements, and operational issues promptly Contribute to training, coaching, and continuous development of junior kitchen colleagues Support the Chef and Sous Chef in maintaining efficient kitchen operations and culinary excellence

What will you bring to this role? Culinary qualification or diploma Previous experience as a Chef de Partie or in a similar culinary role, preferably within a luxury hotel and/or resort Strong knowledge of food preparation, cooking techniques, recipes, and presentation standards Good understanding of HACCP, food safety, hygiene, and sanitation requirements Proven ability to manage an assigned kitchen section independently Strong leadership, teamwork, communication, and organizational skills Ability to supervise and develop junior culinary colleagues Excellent attention to detail with a strong focus on quality and consistency Ability to work effectively under pressure in a fast-paced kitchen environment Knowledge of stock control, portion control, and food cost management Passion for culinary excellence, creativity, and continuous improvement Flexibility to work shifts, weekends, public holidays, and extended hours when required Embrace the Raffles & Fairmont brand promise and luxury in your role and in all your interactions Foster an inclusive environment where every individual feels valued and respected Create an environment where colleagues are empowered, supported and recognized

Manage and oversee the daily operations of the assigned kitchen section; Prepare, cook, and present dishes according to recipes and luxury hotel standards; Ensure consistent quality, taste, portion control, and presentation; Organize and complete daily mise en place to ensure smooth service; Coordinate with the Sous Chef and culinary team to ensure timely food preparation and service; Supervise and support Demi Chefs de Partie, Commis Chefs, and other junior colleagues; Monitor food quality, freshness, storage, and proper handling of ingredients; Assist with stock control, ordering, inventory checks, and minimizing food waste; Ensure all kitchen equipment and work areas are clean, organized, and properly maintained; Follow HACCP, food safety, hygiene, health, and safety standards at all times; Support menu preparation, daily specials, and new culinary initiatives; Maintain high standards of cleanliness and organization within the assigned section; Report equipment faults, maintenance requirements, and operational issues promptly; Contribute to training, coaching, and continuous development of junior kitchen colleagues; Support the Chef and Sous Chef in maintaining efficient kitchen operations and culinary excellence