Demi Chef de Partie

§ Ensure the quality of food served in all food outlets, including the employee restaurant, is of the highest standard possible appropriate to that area.

§ Assist in training within your department and to attend training sessions when requested in line with hotel requirements

§ Hygiene control – Cleaning Schedule. Ensure that all records for the Criterion board are maintained.

§ SOPs for all dishes are implemented with the aid of a Chef de Partie.

§ Training of Commis – setting up a detailed training program with the Chef de Partie, Junior Sous and Sous Chef

§ Attend all relevant meetings

§ Be responsible for stocks and control of wastage, in according to company standards.

§ Assist in maintaining and improving upon budgeted food cost

§ Always provide a courteous and professional service and ensure that any guest complaints are promptly rectified and communicated to the head chef.

§ Assist the head chef in the fulfilment of his or her duties in order to ensure the smooth running of the kitchen.

§ Always maintain a high standard of personal appearance and hygiene.

§ Maintain good working relationships with your own colleagues and all other departments.

§ Be aware of the action to be taken in the event of fire.

§ Carry out cleaning within your own department ensuring that hygiene and safety standards are maintained.

§ Have a complete understanding of the hotel’s employee handbook and comply with the regulations contained within.

§ Create and maintain an effective working relationship with colleagues and Managers.

§ Be responsible for the ordering of all fresh produce and dry goods for kitchen use.

§ Comply with all company procedures regarding:

§ Fire

§ Health & Safety

§ Food Hygiene

§ Security

Job Type: Full-time

Pay: QAR2,400.00 - QAR2,600.00 per month