Demi Chef De Partie

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.

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