Chef de Partie

About Us

As the world's largest family of luxury hotels, we all take great pride in being genuine ambassadors of the InterContinental® brand.

Shaped by decades of international know-how and local insights, our passion for luxury travel spans cultures and customs. Inspiring us to create warm and sophisticated experiences for those seeking a richer perspective on the world. Each of our hotels cultivates a distinctive style and ambience where we embrace every opportunity to give our guests a personal and enriching experience.

If you'd like to embrace a wider world of experiences and opportunities, we'd like to welcome you to the world's most international luxury hotel brand.

Located on Doha's longest private beach and nestled in landscaped gardens, the InterContinental Doha Beach & Spa features 12 restaurants, a range of recreational facilities, a free-form swimming pool, and the world-class Spa InterContinental.

Situated in an exclusive location, minutes from downtown Doha and major government and corporate offices and within minutes to the Doha Exhibition and Convention Centre, City Center Mall, and Doha Golf Club, our properties offer distinctive surroundings which will forever redefine luxury.

Your Day to Day

The Chef de Partie is responsible for overseeing the daily operations of an assigned kitchen section, ensuring the preparation and presentation of high-quality dishes in accordance with established recipes, hygiene standards, and hotel requirements. The role involves supervising and guiding junior chefs, maintaining consistency in food quality, managing kitchen resources efficiently, and supporting the Sous Chef in delivering exceptional culinary experiences to our guests.

Key Responsibilities

• Prepare and present high-quality dishes within the assigned kitchen section, following established recipes, portion sizes, and presentation standards.
• Supervise the daily operations of the assigned section, ensuring efficient food preparation and timely service delivery.
• Monitor the quality, freshness, storage, and handling of ingredients to maintain the highest culinary standards.
• Ensure all food preparation and cooking activities comply with established hygiene, food safety, and HACCP standards.
• Coordinate with the Sous Chef to ensure smooth kitchen operations and consistency in food quality.
• Organize and maintain proper mise en place according to production requirements and expected business levels.
• Supervise, train, and guide junior chefs, ensuring adherence to recipes, cooking techniques, and operational standards.
• Support the Sous Chef in developing new dishes, improving recipes, and introducing creative culinary ideas.
• Monitor food portions, ingredient usage, and production levels to minimize waste and support food cost control.
• Ensure all kitchen equipment, refrigerators, freezers, and workstations are maintained in proper working condition and meet cleanliness standards.
• Conduct regular checks of food storage areas, ensuring proper stock rotation, labeling, and compliance with food safety requirements.
• Maintain a clean, organized, and safe working environment throughout food preparation and service.
• Coordinate with other kitchen sections to ensure smooth workflow and timely completion of food orders.
• Assist with food production during busy service periods and provide operational support to other kitchen sections when required.
• Monitor stock levels and communicate ingredient and supply requirements to the Sous Chef.
• Ensure food wastage is minimized through proper preparation, storage, and portion control.
• Maintain high standards of personal hygiene, grooming, and professional conduct among team members.
• Assist in identifying training needs and support the continuous development of junior culinary colleagues.
• Ensure compliance with hotel policies, departmental procedures, fire safety regulations, and health and safety standards.
• Report any equipment malfunctions, safety hazards, or operational concerns promptly to the Sous Chef or Executive Chef.
• Perform additional duties as assigned by the Sous Chef, Executive Sous Chef, or Executive Chef to support overall kitchen operations.

What We Are Looking For

• Diploma or certification in Culinary Arts, Professional Cookery, or a related field is preferred.
• Previous experience as a Chef de Partie or Demi Chef de Partie, preferably in a five-star or luxury hotel environment.
• Strong knowledge of culinary techniques, food preparation methods, and international cuisine.
• Good understanding of food safety, hygiene regulations, and HACCP standards.
• Ability to supervise, train, and motivate junior kitchen colleagues.