Demi Chef De Partie - Arabic

Doha (QA)
25 Nov 2016
23 Dec 2016
Job Type
Chefs, Chef de Partie
Job Level
  • Ensures all food is prepared fresh and is of the highest quality.
  • Ensure the correct preparation and presentation of dishes in accordance with menu cards and are produced on a consistent basis.
  • Strictly adheres to all recipes, methods and instructions from Head Chef.
  • Consistently checks temperatures in food and follows proper procedures in regards                     to chilling, re-heating, and holding food.
  • Checks outlet upon arrival to determine status of outstanding safety or equipment issues
  • Checks outlet prior to leaving to ensure cleanliness, proper disposal/removal of food and proper storing and labeling.
  • Responsible for accuracy in daily inventories and requisitions.
  • Assist the Sous Chef/Executive Chef in controlling and analyzing on an on-going basis, the following:             
  • Quality levels of production and presentation.
  • Guest Satisfaction.
  • Merchandising and promotions.
  • Operating, Food costs according to budget.
  • Sanitation, Cleanliness and Hygiene.
  • Maintenance of recipe cards for all menu items.


    • Assist in production, preparation and presentation of all food items to ensure highest quality at all times.
    • Supervise and control the kitchen to meet work requirements.
    • Assist Sous Chef and Executive Chef with physical inspection of kitchen areas including cold rooms and equipment.
    • Assist in the preparation and testing of outlet and promotional menus following the   guidelines: Requirements, competition, trends, recipes, potential cost and availability.
    • Maintain and keep up to date training record.
    • Ensure team members are informed about new procedures, special events in the hotel, daily functions and food cost and to receive feedback.
    • Ensure hygiene and sanitation, all precautions on Fire, Health and Safety are taken in the kitchen and that all employees are will trained in this aspect.
    • Display good time management techniques with proper planning and control.
    • Strives to continuously improve flow of production.
    • Check regularly perishable food items received for quantity and quality standards.
    • Assist Sous Chef and Executive Chef in the planning & ordering of food stock in accordance with the volume of business.
    • Perform related duties and special projects as assigned.
    • To perform any related duties and special projects as assigned by the Management.