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chef de partie

PhiMed

Employer: Phi FitStart Date: As soon as possibleAbout usPHI FIT is the Wellness wing of the PHI GROUP. It operates as a Subscription Diet Box and meal prep Kitchen, delivering dietician-curated meals to individuals with specific dietary goals. Formerly known as Avocado House, it has now been rebranded as PHI FIT, joining the Phi Group's portfolio of brands.Job OverviewAs a Chef De Partie at Phi Fit, you will play a crucial role in our kitchen operations. You will work closely with our culinary team to prepare and cook high-quality meals. This role requires attention to detail, teamwork, and a passion for food.Key Responsibilities<ul><li>Chef de Partie is responsible for a particular section or station in the kitchen, such as the grill, saut&eacute;, pastry, or cold station. They manage all aspects of that station including preparation, cooking, and presentation of dishes.</li><li>Responsible for preparing ingredients, executing recipes, and ensuring that the food produced in their section meets the standards of the head chef or sous chef.</li><li>Ensure that all dishes leaving their station are of high quality, properly cooked, seasoned, and presented according to the standards.</li><li>Assist in managing inventory levels for their station, ensuring that ingredients are properly stocked and rotated to maintain freshness and minimize waste.</li><li>Supervise Commis Chefs and kitchen assistants working in their section, providing guidance, training, and supervision as needed.</li><li>Responsible for maintaining cleanliness and hygiene standards in their section of the kitchen, as well as adhering to food safety regulations and guidelines.</li><li>Collaborate with other members of the kitchen team to ensure smooth operations and timely service.</li><li>Effective communication with other members of the kitchen staff is essential to coordinate timing and ensure that all dishes are prepared and served together in a timely manner.</li><li>Chef de Parties must be adaptable and able to handle pressure during busy service periods, adjusting their workflow and priorities as needed to meet the demands of the kitchen and ensure customer satisfaction.</li></ul>Qualifications<ul><li>Culinary work experience in different stations or sections of the kitchen, and overall understanding in kitchen operations.</li><li>Creativity, attention to detail, and a passion for excellence culinary career.</li><li>Strong culinary skills in food preparation, cooking techniques, and recipe execution.</li><li>Ability to work in a fast-paced environment while maintaining high food quality and safety standards.</li><li>Ability to supervise junior kitchen staff to ensure a smooth workflow.</li><li>Strong leadership, communication and teamwork skills.</li><li>Flexibility in work schedule, including evenings, weekends, and holidays.</li></ul>Job Types: Full-time, Permanent

Chef De Partie

The Wellness Lab

About the Role: Diet Delights is looking for an experienced and passionate Chef de Partie (CDP) skilled in Lebanese and International cuisine to join our culinary production team. The ideal candidate should have prior hotel experience and strong knowledge of batch cooking and meal prep operations ensuring consistency, quality, and efficiency across high-volume production.Key Responsibilities:<ul><li>Prepare and cook large quantities of healthy dishes following Diet Delights&rsquo; standardized recipes.</li><li>Maintain consistency in taste, portioning, and presentation across all meal prep items.</li><li>Support the Head Chef and Sous Chef in managing daily production schedules.</li><li>Ensure all food safety, hygiene, and HACCP standards are strictly followed.</li><li>Monitor and control stock, ingredients, and waste levels.</li><li>Supervise and train Commis and kitchen staff in batch cooking techniques.</li></ul>Requirements:<ul><li>Minimum 3 years of experience as a CDP or similar role.</li><li>Previous hotel experience preferred.</li><li>Strong knowledge of batch or bulk cooking for meal prep operations. (ADDED ADVANTAGE)</li><li>Experience with healthy cuisine, portion control, and calorie-based meal production is an advantage.</li><li>Ability to work efficiently under pressure and meet daily production targets.</li><li>Strong organizational and teamwork skills.</li></ul>Job Type: Full-timePay: QAR5,000.00 - QAR5,500.00 per month

Chef de Partie

Hyatt

<div><div>Summary<div>
The Role
Grand Hyatt Doha Hotel &amp; Villas is looking for an experienced Demi Chef de Partie who enjoys taking extra miles to ensure perfection. He / She enjoys the challenge of mass production, creating new recipes, paying extra attention to details, and maintaining the highest standards of the products quality and consistency. Someone who is highly creative and enjoys interacting with internal and external guests.</div></div><div> 
Qualifications<div>
Qualifications
Ideally with a relevant degree or diploma in Hospitality or Tourism management 
Minimum 1 year work experience as Demi Chef de Partie in Hot/Cold Kitchen 
Good knowledge and experience of various cuisines 
Great attention to details and good hygiene knowledge 
A creative person who is also a good team player 
Passion to deliver memorable moments for our guests 
Preferably residing in Qatar, with support of transfer</div></div></div>

DEMI CHEF DE PARTIE

Evergreen Organics Cafe

General OverviewAs Chef De Partie (CDP) primary role is to oversee the preparation, cooking, delivering consistent high-quality food and presentation of the dishes in the restaurant. Duties associated with this role including directing Demi Chefs and Commis in their section in preparing, cooking and presenting dishes: enforcing strict health and hygiene standards in the kitchen; and troubleshooting any problems that may ariseResponsibilities <ul><li>Follow all company polices outlined in the Employee Handbook and General Policies and Procedures</li><li>Follow all sanitation and safety standards set forth by the company</li><li>Meet at all times all uniform, appearance, and grooming standards.</li><li>Determine par levels for daily needs, accurately prepares, and communicates prep list, with an average of no more than 2% waste on unused product.</li><li>Clearly communicate orders/needs to station cooks (fry, salad, prep, etc.) with 100% accuracy.</li><li>Prepare and verify that all menu items are prepared according to our company quality standards 100% of the time.</li><li>Within one minute of plating a dish, communicates with the expediter/server when orders are ready for delivery. (For outlets only)</li><li>Follows all receiving and storage of product procedures with 100% accuracy following the receiving and storage standards outlined by the company.</li><li>Follows all end of shift check out procedures with 100% accuracy following the End of Shift Check Out procedures outlined by the company.</li><li>Maintain a good team environment by assisting other team members with their station duties and side work when there is a need and/or when available.</li><li>Assist the Demi&rsquo;s Chef and Commis in the mise&rsquo; n place and production of each station.</li><li>Arrange according to the company and Qatari law the different storage (walk in chiller, Walk in Freezer, Dry Storage, prep stations, etc.)</li><li>Menu knowledge as in for all the ingredients, items and procedures.</li><li>Complete all the trainings for each station in the kitchen and the different shifts.</li><li>Responsible for all the items given by the company (uniform, documents, etc.)</li><li>Scale all wastage in order to fill the wastage logs with the Kitchen Manager in charge.</li><li>Maintain a positive attendance record by reporting to work for assigned shifts 10 minutes prior to scheduled time.</li><li>Service side stations stock inspection and refilling, to be guaranteed that all plates, glasses, crockery condiments and all items/equipment required to run a proper operation/service to the guests / food production</li><li>Participate in all trainings provided by the restaurant and/or outside companies.</li><li>To be fully aware of the Restaurant&rsquo;s / Central Kitchen Fire Safety Procedures and Health &amp; Safety regulations.</li><li>Ensure the safety of the staff and kitchen equipment at all time.</li><li>Assist the Demi Chef and Commis in all preparations, service and cleaning.</li><li>When the Senior CDP/ Kitchen Manager / Sous Chef / Head Chef is not available the CDP will take over the stations and if the CDP is not available the Demi Chef will take over.</li><li>Supervise and achieve the food cost budget avoiding any unnecessary wastage.</li><li>Assist to the Senior CDP following the company procedures (production list, expirations, temperature logs, wastages, transfers, Requisitions, etc.)</li><li>Train and monitor Commis and Demi Chefs in order to improve their abilities.</li><li>Promote and keep high standards of cleanliness at all times and in each section including the control and use of chemical products.</li><li>Knowledge and able to act upon the fire procedures, as set out by local law.</li><li>Promote teamwork as part of a constructive manner that leads Evergreen to achieve budgets and goals in order to be a market leader and profitable business.</li><li>Knows all items on the menu, as in their production and function in all sections.</li><li>Very well organized and comfortable working in a high-pressure environment and be able to give orders within their section.</li><li>Reliably carry out orders handed down to them by the Sous chef and Head chef.</li><li>Supervise preparation, cooking, and presentation of meals in a Restaurant /Central Kitchen.</li><li>Monitor food stocks and stock movement.</li><li>To promote in the improvement of skills in following recipes, procedures and culinary skills with Commis and Demi Chefs.</li><li>Supervise and assign based in the cleaning schedules for the kitchen the cleaning of the sections and other areas as directed.</li><li>To ensure stock is controlled and rotated following FIFO</li><li>To ensure that mise a place is completed in all stations.</li><li>To report any maintenance issues to the Senior CDP /Kitchen Manager/Sous Chef/Head Chef.</li><li>To be flexible and willing to help other stations at busy times if required within their section.</li><li>To assist in all sections of the kitchen, under supervision of Senior CDP/Kitchen Manager / Sous Chef / Head Chef.</li><li>Observe, mutual respect and speak English at all given duty times.</li><li>Ensuring that all food is labeled clearly and correctly as company standards.</li><li>Any other reasonable duties required by the Senior CDP /Kitchen Manager/ Sous Chef/ Head chef.</li></ul>Job Type: Full-timeApplication Question(s):<ul><li>Are you an immediate joiner? If not when is your availability?</li><li>How much is your salary expectation?</li><li>Are you willing to work in Wakra?</li><li>Do you have experience working in a healthy kitchen? If so, how many years of experience do you have?</li></ul>Education:<ul><li>High school or equivalent (Preferred)</li></ul>Experience:<ul><li>Chef de Partie: 1 year (Preferred)</li></ul>License/Certification:<ul><li>QID (Preferred)</li><li>Food Handling Certificate (Preferred)</li></ul>Location:<ul><li>Doha (Required)</li></ul>

Accor

<div>Company Description 
#BeLimitless
We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor&rsquo;s limitless possibilities.
By joining an Accor brand, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality.
Do what you love; care for the world; dare to challenge the status quo! #BELIMITLESS 
Job Description 
Key Responsibilities:<ul><li>
Prepare food, cook, and ensure quality control, including cutting and following HACCP standards</li><li>
Maintain daily mise en place (MEP) and prepare ingredients</li><li>
Lead by example in inspecting and cleaning food preparation areas</li><li>
Ensure safe personal hygiene, sanitary food-handling, HACCP compliance, proper labeling, and FIFO/FEFO practices</li><li>
Check taste, temperature, and presentation to maintain consistent quality and portion sizes</li><li>
Uphold the highest standards in daily food preparation</li><li>
Provide guidance and training to junior kitchen staff on cooking, food prep, and plating</li><li>
Follow strict purchasing procedures</li><li>
Stay updated on new products, recipes, and preparation techniques</li><li>
Have full knowledge of all menu items, daily specials, and promotions</li><li>
Adhere to recipes and stock management</li><li>
Ensure compliance with safety, health, security, loss control policies, and government regulations</li><li>
Be familiar with hotel fire, life safety, and emergency procedures</li><li>
Follow hotel food safety and hygiene standards (HACCP)</li><li>
Attend briefings, meetings, and trainings as required</li><li>
Maintain a high standard of personal appearance and hygiene</li><li>
Perform additional duties as assigned by management</li><li>
Foster effective inter-departmental relationships</li><li>
Actively share ideas, opinions, and suggestions</li><li>
Ensure efficiency in food preparation and execution</li><li>
Develop culinary knowledge and skills for career growth as a junior sous chef</li><li>
Guide and train junior colleagues daily to promote motivation and productivity</li></ul> 
Qualifications 
Qualifications:<ul><li>
Proven experience as a Chef de Partie or similar role in a professional kitchen</li><li>
Strong culinary skills and knowledge of food preparation and presentation</li><li>
Good leadership and communication skills</li><li>
Ability to work well under pressure and in a fast-paced environment</li><li>
Knowledge of food safety and hygiene regulations</li><li>
Flexibility to work various shifts, including weekends and holidays</li><li>
Culinary qualifications or certifications preferred</li></ul></div>

CALO

<div>About Calo
Launched in Bahrain in November of 2019, Calo is on a mission to make healthy easy. We&rsquo;re a team of dedicated people driving this mission by providing better, faster, and cheaper ways to access food through technology.
Role overview
To function as a Butcher-Chef De Partie for Calo Qatar Central Production Unit. Oversee and execute butchery operations and manage daily production activities, including leading staff on precision cutting, portioning, trimming and preparation, to meet Calo&rsquo;s nutritional standards. The successful candidate will make use of their technical and team leadership skills in order to play a critical role in maintaining and enhancing our customers&rsquo; satisfaction through efficiency and strong adherence to safety protocols
Relationships and working expectations<ul><li>
Provides support and training supervision to junior personnel deployed in the butchery kitchen.</li><li>
Works closely with the Kitchen Management, Production Leads, and Supply Chain to align on quality, supplier concerns, or improvements in workflow</li><li>
Shift-based work, based in a temperature-controlled environment,s with mandatory personal protective equipment during all production operation times</li></ul>
Main Responsibilities<ul><li>
Lead the team in alignment with Calo&rsquo;s culture and brand values through clear communication</li><li>
Execute all meat/poultry/seafood cutting, portioning, trimming, deboning &amp; marinations with consistency and efficiency, training and guiding the team to execute on the same level of performance</li><li>
Ensure precise portioning to align with Calo&rsquo;s calories and macronutrient guidelines</li><li>
Minimize waste through smart cuts, trimming, utilization,n and yield optimization</li><li>
Follow daily production plans and ensure timely delivery of prepped protein to kitchen teams</li><li>
Maintain routine due diligence checks, adhering to HACCP standards along with sanitation and safety protocols</li></ul>
Ideal Candidate
Qualifications<ul><li>
Proven experience as a DCP or CDP in high-volume hotels or central kitchens (4 - 6 years minimum)</li><li>
Proficient with health and safety, HACCP standards ( certification preferred)</li></ul>
Knowledge and competency<ul><li>
In-depth knowledge of various cuts, deboning techniques, and trimming standards for beef, lamb, poultry, and seafood</li><li>
Ability to work in a fast-paced, high-volume production environment</li><li>
Proficient in communication in English and leading a team</li></ul>
Personality<ul><li>
Passion for quality and continuous improvements</li><li>
Able to lead with empathy, building the best version of yourself andyour peers</li><li>
Obsession with delivering a high level of customer satisfaction</li></ul>
Wr1lHoZZ0y</div>

Chef De Partie - Butchery

Rise Holding - Noir Cafe / Sasso Restaurant

Job Title: Pastry Demi Chef de Partie - (Joining Immediately)Starting Salary: QAR 2,500 to QAR 3,000** (Based on knowledge and skills)plus FREE transportation and shared accommodationResponsibilities:- Collaborate with the Head Pastry Chef to plan and create a diverse and appealing pastry menu. - Contribute innovative ideas to enhance the pastry offerings and seasonal specialties. - Oversee the day-to-day pastry production, ensuring timely and efficient preparation. - Lead the preparation of a variety of pastries, cakes, and desserts according to recipes and standards. - Maintain high standards of quality in pastry preparation and presentation. - Conduct regular tastings to ensure consistency and address any issues promptly. - Train and mentor junior pastry staff, providing guidance on techniques and best practices. - Foster a positive and collaborative work environment within the pastry team. - Assist in managing ingredient inventory, ensuring freshness and minimizing waste. - Collaborate with the Head Chef to place orders for pastry supplies and ingredients. - Enforce strict adherence to hygiene and safety standards in the pastry kitchen. - Monitor and maintain cleanliness of equipment, utensils, and work areas. - Coordinate with other kitchen departments to ensure smooth overall kitchen operations. - Communicate effectively with the culinary team and management regarding menu updates and changes.Qualifications:- Proven experience as a Pastry Demi Chef de Partie or a similar role in a high-volume kitchen. - Culinary degree or relevant certification in pastry arts. - Strong knowledge of pastry techniques, baking principles, and current industry trends. - Leadership and mentoring skills to guide and inspire junior pastry staff. - Excellent organizational and multitasking abilities. - Creativity and a passion for producing visually stunning and delicious pastries. - Flexibility to work early mornings, evenings, weekends, and holidays as needed.Job Type: Full-timePay: QAR2,500.00 - QAR3,000.00 per monthApplication Question(s):<ul><li>IMPORTANT: When applying for this role, your CV must have a photo of you. Applicant CVs without photo will not be screened for the next step.</li><li>In which country are you currently located?</li><li>Which country passport do you have?</li><li>What is your age right now?</li><li>Do you speak and understand basic conversational Arabic? Yes or No?</li><li>Have you read and confirm the job description (and salary) that we mentioned for this role?</li><li>How many years of work experience from a professional kitchen do you have?</li><li>If you are selected or hired for this role, after how many days can you join our company?</li><li>Have you read and confirm the job description and salary details for this role?</li><li>Do you have experience working as a DCDP - Demi Chef de Partie in pastry section before ? Yes or No? If Yes, in which country and what is the name of the restaurant / hotel?</li><li>Do you know, this is not Full Package? Yes or No (Company sharing Accommodation &amp; Company Transport)</li></ul>

Pastry Demi Chef de Partie

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