Chef De Partie

JOB DESCRIPTION / ROLE

Employment: Full Time

Job Summary: The Chef de Partie will be responsible for managing a specific section of the kitchen, ensuring the preparation and presentation of high-quality dishes. This role requires a skilled culinary professional with strong organizational abilities, leadership potential, and a commitment to maintaining the highest standards of food quality and safety.

Key Responsibilities:

- Section Management:

- Oversee and manage a designated section of the kitchen, including mise en place, cooking, and plating of dishes.
- Ensure that all dishes are prepared and presented according to Fairmont Doha's established recipes and standards.
- Monitor inventory levels for the section and manage stock rotation to ensure freshness and minimize waste.

- Quality Control:

- Maintain high standards of food quality and presentation, ensuring consistency and adherence to culinary specifications.
- Conduct regular checks to ensure compliance with food safety and hygiene regulations.
- Address any issues related to food quality or presentation promptly and effectively.

- Team Leadership:

- Supervise and train junior kitchen staff, including Commis and Kitchen Assistants, providing guidance and support to enhance their skills and performance.
- Foster a positive and collaborative team environment, encouraging effective communication and teamwork.

- Operational Efficiency:

- Contribute to the development and implementation of kitchen procedures and best practices to improve efficiency and consistency.
- Assist in the creation and execution of daily and special menus, including seasonal and promotional dishes.
- Manage section-related administrative tasks, including ordering supplies and controlling food costs.

- Guest Experience:

- Collaborate with the culinary team to create innovative and unique dishes that enhance the guest dining experience.
- Address guest feedback related to food quality or presentation, ensuring prompt and satisfactory resolution.

Requirements:

Education and Experience:

- Culinary degree or equivalent qualification in culinary arts required.
- Minimum of 3-4 years of experience in a professional kitchen, with at least 1-2 years in a Chef de Partie role or equivalent supervisory position.
- Experience in high-end restaurants or luxury hotels is preferred.

Skills and Competencies:

- Strong culinary skills with a solid understanding of various cooking techniques, cuisines, and presentation styles.
- Excellent organizational and multitasking abilities, with a keen attention to detail and a commitment to maintaining high standards.
- Leadership skills with the ability to motivate and manage a team effectively.

Personal Attributes:

- Passionate about food and dedicated to creating exceptional dining experiences.
- Ability to work efficiently under pressure in a fast-paced environment while maintaining a positive attitude.
- Flexibility to work varied shifts, including evenings, weekends, and holidays.

ABOUT THE COMPANY

A caring employer providing respect, training and career development for our employees. An attractive employer offering more than 100 professions across the 5 continents.

We are much more than a world leader. We are 250,000 hoteliers with the same shared passion for welcoming. We take care of millions of guests in our 4,300 addresses and on our digital platforms. As an operator and franchisor (HotelServices), owner and investor (HotelInvest), we invest all our energy into making "Feel Welcome" resonate as the finest hotel promise.

From luxury to economy and in every corner of the globe, AccorHotels' more than 20 brands meet all the needs of business and leisure travelers seeking comfort, attention and high-quality services.

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