Chef de Partie

6 days ago

Doha, Qatar RAFFLES Full time

This position is responsible for training the juniors at the appointed section in preparing & delivering consistently high-quality food. Observing all standards as set by the hotel and regulated by local authorities, ensuring all hygiene, cost controls systems are followed and maintained.

**Grooming**

Our appearance is a statement of who we are. Our grooming should create a professional image at work that is why our every team member needs to follow the grooming standards at all the time.

**Key Interactions**

Internally
- Food & Beverage
- Catering sales
- Engineering
- Talent & Culture
- Stewarding
- Purchasing
- Housekeeping

Externally
- Guests
- Suppliers
- Vendors

**Primary Responsibilities**
- Preparation of food, cooking, quality control, cutting & HACCP
- Maintain daily mis-en-place (MEP) and prepare ingredients
- Lead by example, inspect & clean food preparation areas, ensure safe personal hygiene & sanitary food-handling practices, HACCP, labelling & FIFO/FEFO practices, hygienic handling & storage of equipment & utensils
- Check the taste, temperature & visual appeal of food items prepared to ensure that the quality & portion are consistent & as per specifications set out
- Ensure the highest standards and consistent quality in the daily preparation
- Provides guidance & training to junior kitchen staff members, including, but not limited, to line cooking, food preparation & dish plating
- Strict adherence to purchasing procedures
- Keep up to date with the new products, recipes and preparation techniques
- Have full knowledge of all menu items, daily highlights & promotions
- Adhere to recipes and stock management
- Ensure that all safety, health, security and loss control policies and procedures and Government legislation are adhered to

**Other Responsibilities**
- Be well versed in hotel fire & life safety/emergency procedures
- Attend all briefings, meetings and trainings as assigned by management
- Maintain a high standard of personal appearance and hygiene at all times
- Perform other reasonable duties assigned by the assigned by the Management
- Establishing and maintaining effective inter-departmental working relationships
- Actively share ideas, opinions & suggestions
- Efficiency in preparations & execution
- Acquire culinary knowledge & skills to grow as a junior sous chef
- Guide & train the junior colleagues on a daily basis to ensure high motivation and productive working environment

**Main Complexity/Critical issues in the Job**
- Multi-tasking
- Delivery of high quality product on a consistent basis
- Cleanliness of work area
- Practice strict control on food portioning & wastage, thereby ensuring gross food profitability

**Span of Control**

**Nature**

**Amount**

Food hygiene

< 3% of occurrence

Food cost

Budget vs Actual ±1%

Headcount

Direct reports : XX colleagues

Management of stock

To be in line with forecasted food cost

**Profile**

Knowledge and Experience
- Basic & local necessary food hygiene certificates
- Minimum of 5 years in basic culinary position, preferably in similar operation
- Knowledge of different culinary techniques
- Certificate in culinary, preferred
- Good reading, writing and oral proficiency in english language
- Ability to speak other languages and basic understanding of local languages will be an advantage

Competencies
- Good interpersonal skills with ability to communicate with all levels of employees
- Technical culinary skills
- Reliable & consistent specifically in stressful & high-pressure situations
- Ability to work within a team & able to build one
- Self-motivated, energetic with the ability to work within a team & able to build one
- Well-presented & professionally groomed at all times

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