Demi Chef De Partie

6 days ago

Doha, Baladīyat ad Dawḩah, Qatar Qatar Airways Full time
About The Role

We are currently recruiting for a Sous Chef for one of the most dynamic and exciting leisure venues in Doha. West Bay beach, under the management of Discover Qatar, comprises 3 absolute beachfront fully licensed venues.
  • Doha Sands, an exclusive and private beach club for in-house guests staying at participating West Bay hotels.
  • The Bistro; a fully licensed restaurant, opens from 7am until midnight with a capacity of 200, serving light casual meals and also catering for special events, movie and sports event screenings and private groups.
  • B12 Beach Club, Qatar's largest private beach club featuring the largest inflatable in the country, a range of international food and beverage outlets, general admission and VIP sections, a resident DJ and popular weekend brunches.
You will be responsible for preparing and maintaining the highest standards of food quality and presentation in the workstation assigned by the Chef on duty, working efficiently in accordance with the policies, procedures, and standards of the kitchen.

Other Key Responsibilities Are

Operational
  • Support the Chef de Partie or Junior Sous Chef in the daily operation by reviewing and planning the daily production sheets to support the restaurant operation.
  • Work according to the menu specifications and requirements as set by the Chef de Partie or Junior Sous Chef and adhere to standardized recipes and specifications in order to maintain consistency and ensure all standards are met.
  • Prepare the production of the necessary food items in accordance with standards in a timely and efficient fashion to ensure that standards are met and maintained.
  • Keep overproduction and food waste to a minimum, ensuring proper rotation, labeling, and storing of food to reduce food cost expense.
  • Prepare the daily mise-en-place and food production in different sections of the kitchen to ensure that all food products are handled, stored, prepared, and served safely in accordance with Food Safety guidelines.
  • Report any deficiencies in kitchen equipment functionality and quality of food products to the Chef de Partie or Junior Sous Chef in a timely manner to avoid any delay during food production.
  • Respond positively to any feedback from guests and staff by documenting the feedback and bringing it to the Junior Sous Chef for review and improvement.
  • Involve in product development by working together with the Junior Sous Chef for any food innovation to ensure the highest standards and consistent quality in line with the new products, recipes, and preparation techniques.
  • Instruct Commis Chef through their daily responsibilities in food preparation and actively take part in the setup of buffets and special functions inside or outside the restaurant.
  • Perform other department duties related to the position as directed by the Head of the Department.
Management & Leadership
  • Establish the department or team objectives and priorities to align with and support business objectives.
  • Regularly evaluate the department or team objectives, plans, procedures, and practices, and make appropriate changes if needed.
  • Oversee and supervise employees. Direct daily activities, recruit, train, develop, and discipline to ensure a high standard of service delivery.
  • Train and develop other employees to ensure succession planning is in place.
Qualifications
About You
  • Bachelor's degree or equivalent.
  • Minimum 3 years of job-related experience.
  • Commis 1 ready to take Demi Chef de Partie will also be considered for the role.
  • Experience in hot and cold kitchen, pastry, and bakery will also be considered.
  • A la carte, Asian, Continental, steak house, and International Cuisine experience.
  • Craft skills in a professional cooking environment.
How To Apply
If you are interested in submitting your application and feel you are a good fit for this role, please complete our application form and upload your CV for our review and consideration.
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