Demi Chef De Partie
منذ 23 ساعات
Doha, قطر
AMWAJ Group of Companies
دوام كامل
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Supports the Chef De Partie in preparing, cooking, and presenting dishes to established quality, safety, and hygiene standards. Daily responsibilities include handling assigned sections in the kitchen, assisting with menu execution, ensuring proper food storage and rotation, and maintaining cleanliness and organization of workstations. The Demi Chef De Partie collaborates with kitchen team members, follows company recipes and guidelines, and helps monitor portion control and waste reduction. The role may also involve contributing to menu improvements, supporting stock control, and ensuring compliance with AMWAJ’s HSE and quality procedures.
Qualifications
• Strong practical skills in hot and cold kitchen preparation, basic cooking techniques, and food presentation.
• Knowledge of food safety, hygiene regulations, and HSE practices within a high-volume catering or hospitality environment.
• Ability to follow standardized recipes, portion control guidelines, and quality standards consistently.
• Experience working as a Commis or Demi Chef De Partie in hotels, catering, or large-scale industrial kitchens.
• Good communication and teamwork skills, with the ability to work under pressure and follow supervisory instructions.
• Basic understanding of stock rotation, mise en place, and kitchen organization to support efficient operations.
• Culinary diploma or equivalent vocational training is preferred; relevant certifications in food safety are an advantage.
• Flexibility to work shifts, weekends, and public holidays as required by operational needs.
• Strong practical skills in hot and cold kitchen preparation, basic cooking techniques, and food presentation.
• Knowledge of food safety, hygiene regulations, and HSE practices within a high-volume catering or hospitality environment.
• Ability to follow standardized recipes, portion control guidelines, and quality standards consistently.
• Experience working as a Commis or Demi Chef De Partie in hotels, catering, or large-scale industrial kitchens.
• Good communication and teamwork skills, with the ability to work under pressure and follow supervisory instructions.
• Basic understanding of stock rotation, mise en place, and kitchen organization to support efficient operations.
• Culinary diploma or equivalent vocational training is preferred; relevant certifications in food safety are an advantage.
• Flexibility to work shifts, weekends, and public holidays as required by operational needs.