Chef De Partie

Company Description

Rixos Premium Qetaifan Island North stands as a premier luxury destination on the dynamic, man-made Qetaifan Island off the coast of Lusail, Doha. Operating under the renowned Accor umbrella, this five-star resort seamlessly blends high-end hospitality with adrenaline-pumping entertainment, making it one of Qatar’s most sought-after lifestyle and leisure hubs.

Job Description

We're looking for a talented and passionate Chef De Partie to join our dynamic culinary team in Lusail, Qatar. In this role, you'll work under the guidance of our Sous Chef to manage a designated kitchen section, ensuring every dish meets our exacting standards for quality, presentation, and taste. This is an excellent opportunity to showcase your culinary expertise, develop your skills in a fast-paced environment, and contribute to an innovative kitchen operation that values collaboration, precision, and excellence.

• Assist the Sous Chef in managing and overseeing a designated kitchen section with efficiency and attention to detail
• Prepare ingredients, cook menu items, and plate dishes to meet our quality and presentation standards
• Follow established recipes, portion controls, and cost guidelines while maintaining consistency across all services
• Support the kitchen team during service to maintain optimal timing, workflow, and operational efficiency
• Maintain cleanliness, organization, and proper sanitation of your workstation and assigned equipment
• Monitor stock levels within your section and promptly report shortages or discrepancies to the Sous Chef
• Ensure strict compliance with food safety, hygiene, and sanitation regulations at all times
• Properly store, label, and rotate food items according to FIFO (First In, First Out) principles
• Identify and report any maintenance issues or equipment malfunctions to management
• Collaborate with team members to troubleshoot challenges and implement solutions that enhance kitchen performance
• Contribute ideas for menu improvements and innovative cooking techniques while remaining open to feedback
• Adapt quickly to menu changes and special requests while maintaining service standards

Qualifications

• Minimum 1–2 years of experience as a Chef de Partie or in a similar kitchen role
• Strong knowledge of fundamental cooking techniques and kitchen operations
• Proven ability to work efficiently and remain calm under pressure during peak service times
• Excellent communication and interpersonal skills with the ability to work collaboratively in a team environment
• Strong time management and organizational abilities
• Solid understanding of food hygiene, safety standards, and sanitation best practices
• Demonstrated attention to detail with a commitment to consistency and quality
• Ability to follow recipes and guidelines while showing initiative and problem-solving skills
• Flexibility and resilience in adapting to changing priorities and menu requirements
• Willingness to support team members and contribute to a positive, inclusive kitchen culture
• Culinary qualification or formal training (advantageous but not required)
• Experience in a multicultural kitchen environment or international cuisine (preferred)

Additional Information

• Minimum 1–2 years of experience as a Chef de Partie or in a similar kitchen role
• Strong knowledge of fundamental cooking techniques and kitchen operations
• Proven ability to work efficiently and remain calm under pressure during peak service times
• Excellent communication and interpersonal skills with the ability to work collaboratively in a team environment
• Strong time management and organizational abilities
• Solid understanding of food hygiene, safety standards, and sanitation best practices
• Demonstrated attention to detail with a commitment to consistency and quality
• Ability to follow recipes and guidelines while showing initiative and problem-solving skills
• Flexibility and resilience in adapting to changing priorities and menu requirements
• Willingness to support team members and contribute to a positive, inclusive kitchen culture
• Culinary qualification or formal training (advantageous but not required)
• Experience in a multicultural kitchen environment or international cuisine (preferred)