Chef de Partie

6 days ago

Doha, Qatar O2 Full time

The Chef de Partie (CDP) for both Hot Kitchen and Pastry will be responsible for overseeing the preparation and execution of dishes in both hot kitchen and pastry sections, ensuring the highest standards of quality, hygiene, and presentation. This individual will be proficient in both savory and dessert production, with the ability to manage a range of kitchen responsibilities efficiently.

**Key Responsibilities:Hot Kitchen Responsibilities**:

- **Food Preparation**:

- Prepare and cook a variety of dishes according to recipes and menu specifications.
- Ensure consistent quality and portion control in all hot kitchen dishes.
- Work with the team to maintain smooth and efficient kitchen operations during service.
- **Inventory Management**:

- Assist with inventory control, ensuring ingredients are stocked and appropriately rotated.
- Maintain proper storage of food items to ensure freshness and compliance with health and safety regulations.
- **Health & Safety**:

- Ensure cleanliness, organization, and safety within the hot kitchen.
- Follow proper sanitation standards and food safety guidelines at all times.
- **Collaboration**:

- Work closely with other chefs to ensure timely and quality production of meals.
- Supervise junior kitchen staff and ensure proper training and development.

**Pastry Responsibilities**:

- **Pastry Production**:

- Prepare, bake, and present a variety of pastries, desserts, breads, and confections.
- Ensure all desserts are produced according to the highest standards, in terms of quality, taste, and presentation.
- **Menu Development**:

- Contribute ideas for the creation and development of seasonal and signature desserts.
- Collaborate with the Head Chef and Sous Chef to ensure a cohesive menu.
- **Pastry Section Management**:

- Oversee the pastry section's operations during service, ensuring all desserts are ready and available for service.
- Maintain stock levels and manage ingredient procurement specific to the pastry section.
- **Creativity & Innovation**:

- Experiment with new techniques and ingredients to improve the dessert offerings.
- Pay attention to seasonal trends, customer preferences, and industry innovations.

**General Responsibilities**:

- **Leadership & Mentorship**:

- Assist in leading and guiding junior kitchen staff in both hot kitchen and pastry areas.
- Provide training and support to ensure consistency and efficiency.
- **Quality Control**:

- Regularly taste and inspect food and pastry items for quality and consistency.
- Ensure all dishes, both savory and sweet, are presented attractively and meet the restaurant’s high standards.
- **Stock & Waste Management**:

- Help manage kitchen supplies, minimizing food waste and adhering to portion control guidelines.
- Follow the restaurant's procedures for waste disposal and recycling.
- **Collaboration**:

- Work collaboratively with front-of-house and other kitchen departments to ensure the smooth flow of service.
- Contribute to maintaining a positive and professional kitchen atmosphere.

**Requirements**:

- Proven experience as a Chef de Partie or similar role, with strong experience in both hot kitchen and pastry.
- In-depth knowledge of culinary techniques and ingredients across both savory and sweet preparations.
- Strong attention to detail and high standards of cleanliness and food presentation.
- Ability to work efficiently under pressure, especially during peak service times.
- Excellent communication skills and ability to work well in a team environment.
- A passion for creativity in both hot kitchen and pastry.
- Culinary school degree or equivalent is preferred but not required.

**Job Types**: Full-time, Permanent

Application Question(s):

- Can you join immediately ?
- Do you have valid QID ?
- Do you have valid Food Handler Certificate ?

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