Demi Chef de Partie (ALL DAY DINING) - Crowne Plaza Doha The Business Park


Full job details

Crowne Plaza Hotels & Resorts - Middle East & Africa
Job Type
Job Level


Under the supervision of the Chef in Charge and
according to the outlet’s requirements, prepare food items following recipes
and menus, and responsible for the timely preparation, set up and replenishment
of mise-en-place; coordinate and supervise the activities of the subordinates.


At Crowne
®, we want our guests to
feel able to do their best, achieve their goals and be recognized for their
success.  To help them, we need you to
stay One Step Ahead and:

  • Create Confidence – by being an
    expert at what you do; by acting and looking the part and adapting your
    style to match your guests’ pace in all you do.
  • Encourages Success – by supporting and
    respecting your guests and their goals; by recognizing them and making
    them feel valued and important and offering thoughtful choices to help
    them feel restored and balanced.
  • Make It Happen – by being perceptive to your guests’ needs; by taking ownership for getting
    things done and working seamlessly with others to help guests be successful.

  • Duties and Responsibilities

    1.Assist Sous Chefs
    in the performance of their culinary and other duties, the needs of the outlets and company standards.

    of  food items according to recipes and
    menus, including specialized Breads production  for Breakfast ‘Theme
    Nights’, buffets, banquets and a la carte.

    3.Supervise and
    coordinate the activities of subordinates ensuring their work is produced to standard, taking full charge of the section and colleagues when directed to do

    4.Checks the daily
    menus, function sheets, par stocks and mise en place lists.

    5.Records all
    recipes and procedures in own recipe book.

    cleanliness, hygiene and maintenance of all work areas, utensils, equipment,
    tables, fridges, freezers, kitchen area and cold rooms.

    7.Supervision of
    buffet replenishment and clearance.

    8.Preparation and
    set up daily mise en place and buffets as per standards.

    9.Arranges plates
    and helps in dishing our meal portions according to Kitchen Order Tickets (KOTs).

    10.In charge of food hygiene and temperature control for
    responsible section.

    11.As directed, prepares colleagues rosters.

    12.Store requisitions and stock control, as directed, in
    accordance with FIFO system (first in first out).

    13.All other duties assigned by Sous Chefs and direct


    1.Comply with Hotel Rules and Regulations and
    provisions contained in the Employment Handbook 

    2.Comply with Company Grooming Standards at all
    times to portray a professional image of self and the hotel.

    3.Comply with Time and Attendance Policies set
    by the hotel.

    4.Actively participate in training and
    development programs and maximize opportunities for self-development

    5.Demonstrate understanding and awareness of
    all policies and procedures relating to Health, Hygiene and Fire Life Safety

    6.Familiarize yourself with emergency and evacuation

    7.Ensure all security incidents, accidents and
    near misses are always logged in a timely manner and brought to the attention
    of the Line Manager

    8.Comply with the Company’s Corporate Code of

    9.Familiarize self with the company values
    (Great Hotels Guests Love) and model desired behaviors (Winning Ways, Room to
    be Yourself) and ways of working (IHG Wheel).

    10.Perform all tasks as directed by the Manager
    in pursuit of the achievement of business goals

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