Demi Chef De Partie

Job description

Company Description

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Job Description

Job Summary

As a Demi Chef de Partie at Raffles & Fairmont Doha, you will play a pivotal role in delivering exceptional culinary experiences that reflect the hotel’s luxury standards. Reporting to the Chef de Partie, you will be responsible for managing a specific section of the kitchen, ensuring all dishes are prepared and presented to the highest standards of quality, taste, and consistency.

You will support the day-to-day operations of your station, contribute to menu execution, and uphold hygiene and safety protocols. This role demands strong culinary skills, attention to detail, and a collaborative mindset to maintain seamless coordination within the kitchen brigade.

Key Responsibilities

· 
Food Preparation & Execution
Prepare and cook dishes within your assigned section, ensuring consistency in taste, quality, and presentation in line with Raffles' culinary standards.

· 
Section Management
Assist the Chef de Partie in overseeing day-to-day operations of your kitchen section, ensuring smooth workflow and timely service during meal periods.

· 
Quality & Standards Control
Uphold the highest levels of food hygiene, safety, and cleanliness; actively participate in HACCP and food safety procedures.

· 
Inventory & Stock Management
Monitor stock levels, minimize waste, and assist in ordering and receiving ingredients to ensure station readiness and cost control.

· 
Mentorship & Team Development
Support the development of junior chefs by sharing knowledge, providing guidance, and promoting a culture of continuous learning and improvement.

· 
Collaboration & Communication
Coordinate effectively with other kitchen sections and front-of-house teams to ensure seamless service and guest satisfaction.

· 
Innovation & Menu Contribution
Contribute ideas for menu development, seasonal offerings, and improvements in preparation methods or presentation.

Qualifications

Qualifications

·  Diploma or certification in Culinary Arts or a related hospitality field from a recognized institution.
·  Formal training in food safety and hygiene (e.g., HACCP certification) is highly desirable.
·  Minimum of 2 years’ experience in a similar role within a luxury hotel/resort or fine-dining restaurant
·  Proven ability to manage a kitchen section independently under the guidance of a Chef de Partie or Sous Chef.
·  Strong foundation in classical and modern cooking techniques.
·  Versatility across multiple cuisines
·  Skilled in handling high-pressure service periods with speed and precision.