Chef de Partie Fairmont Doha

Chef de Partie Fairmont Doha | Culinary

Chef de Partie, Job Purpose: 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, and cost control 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 all the time.

Key Interactions


  • Food & Beverage
  • Catering sales
  • Engineering
  • Talent & Culture
  • Stewarding
  • Purchasing
  • Housekeeping


  • Guests
  • Suppliers
  • Vendors

Primary Responsibilities

  • Preparation of food, cooking, quality control, cutting & HACCP
  • Maintain daily mise-en-place (MEP) and prepare ingredients
  • Lead by example, inspect & clean food preparation areas, ensure safe personal hygiene & sanitary food-handling practices, HACCP, labeling & FIFO/FEFO practices, hygienic handling & storage of equipment & utensils
  • Check the taste, temperature & visual appeal of food items prepared to ensure that the quality & portions are consistent & as per the 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
  • Apply necessary precautions with regards to the hotel food safety & hygiene standards (HACCP)
  • 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

Knowledge and Experience

  • Basic & local necessary food hygiene certificates
  • Minimum of 5 years in the basic culinary position, preferably in a 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


  • 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
  • Hungry to learn & apply in operation in order to grow
  • Well-presented & professionally groomed at all times


Chef de Partie

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