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pastry chef

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

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>

Chef De Partie

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

ROYAL RIVIERA HOTEL

Job PurposeA leading hotel and hospitality group in Qatar is seeking a skilled Chef de Partie specializing in Arabic cuisine. The ideal candidate will deliver exceptional food quality and presentation to meet and exceed guest expectations, while upholding the hotel&rsquo;s reputation for excellence.Key Responsibilities<ul><li>Handle daily food preparation and assigned duties to ensure consistency with the restaurant&rsquo;s quality and service standards.</li><li>Follow instructions and recommendations from superiors to efficiently complete daily kitchen tasks.</li><li>Coordinate daily operations with the Executive Chef and kitchen team.</li><li>Supervise and guide junior chefs and commis to maintain high performance and quality standards.</li><li>Estimate daily production needs and ensure the quality of raw and cooked food meets the required standards.</li><li>Maintain high standards of food production, preparation, and presentation at all times.</li><li>Ensure guest satisfaction, food quality, and cost efficiency are consistently achieved.</li><li>Adhere to all standard procedures and policies related to food preparation, receiving, storage, and sanitation.</li><li>Demonstrate full knowledge of all menu items, recipes, preparation methods, and presentation standards.</li><li>Maintain cleanliness and organization of the workstation in compliance with hygiene and safety regulations.</li><li>Perform other duties as assigned by the Executive Chef or management team.</li></ul>Qualifications and Experience<ul><li>Minimum of three (3) years of experience as a Chef de Partie in a full-service or five-star hotel.</li><li>Expertise in Arabic cuisine is required.</li><li>Arabic nationality is preferred; Gulf experience is an advantage.</li><li>Strong leadership, communication, and teamwork skills.</li><li>Excellent attention to detail with a commitment to high-quality food standards.</li></ul>Job Type: Full-time

Chef de Partie (Arabic Cuisine)

The Ned & Ned's Club

<div>
 Located in the former Ministry of Interior building, The Ned Doha offers seven restaurants, 90 bedrooms, event venues, and Ned&rsquo;s Club, a private members&rsquo; club that gives access to spaces including a rooftop terrace, a health club with spa, gym and 30m outdoor pool.
 
 
 
 Job Purpose:
 
 
 
 As a
 
 Demi Chef de Partie &ndash; Bakery
 
 , you will assist in the preparation and production of high-quality baked goods for our restaurants, lounges, and banqueting operations. You will work closely with the Chef de Partie to ensure consistency, creativity, and the highest standards in every item produced.
 
 
 
 Responsibilities:
 
 
 
 <ul>
 <li>
 Prepare and bake breads, viennoiseries, pastries, and other baked products according to recipes and hotel standards.
 </li>
 <li>
 Maintain product quality, presentation, and portion control at all times.
 </li>
 <li>
 Ensure workstations are clean, organized, and compliant with hygiene and safety standards.
 </li>
 <li>
 Assist in receiving, storing, and rotating bakery supplies and ingredients.
 </li>
 <li>
 Support the Chef de Partie and Pastry Chef in developing new recipes and seasonal offerings.
 </li>
 <li>
 Maintain a positive and collaborative work environment within the team.
 
 
 </li>
 </ul>
 
 Qualifications &amp; Competencies:
 
 
 
 <ul>
 <li>
 Previous experience in a bakery or pastry kitchen, preferably within a luxury hotel or fine dining environment.
 </li>
 <li>
 Strong knowledge of bread-making, dough preparation, and pastry fundamentals.
 </li>
 <li>
 Passion for baking, creativity, and a keen eye for detail.
 </li>
 <li>
 Ability to work efficiently under pressure and meet deadlines.
 </li>
 <li>
 Good communication and teamwork skills.
 </li>
 <li>
 Diploma or certification in Culinary Arts or Baking &amp; Pastry is an advantage.
 
 
 </li>
 </ul>
 
 What&rsquo;s In It for you?
 
 
 
 <ul>
 <li>
 One of the most iconic place to be and work
 </li>
 <li>
 Amazing learning and development program
 </li>
 <li>
 Discounted rates at The Ned Doha
 </li>
 <li>
 Fantastic career growth opportunities
 
 
 </li>
 </ul>
 At The NED, we don't just celebrate our diversity, we challenge ourselves to do even better. The NED is committed to being the best place to work, and ensuring that we have a leading diversity, equity and inclusion programme is central to making that vision a reality.
 
 
 Apply today and join us!
 
 
 #YESYESYES #MakeitHAPPEN #ShowyouCARE #LovewhatYOUDO #LoveTheNed
</div>

Demi Chef de Partie - Bakery

Hilton

<div>Chef De Partie - Butcher
A Butcher is responsible for ensuring all meats and fish are prepared to the highest quality to deliver an excellent Guest and Member experience while training staff and controlling costs. 
 
 
What will I be doing? 
As a Butcher, you are responsible for ensuring all meats and fish are prepared to the highest quality to deliver an excellent Guest and Member experience. A Butcher will also be required train staff and control costs. Specifically, you will be responsible for performing the following tasks to the highest standards:<ul>
<li>Prepare all meats and fish to the highest quality and within company guidelines</li>
<li>Ensure effective food storage and stock rotation</li>
<li>Report any food spoilage/wastage to the Head Chef</li>
<li>Keep all working areas clean and tidy and ensure no cross contamination</li>
<li>Assist in positive outcomes from guest queries in a timely and efficient manner</li>
<li>Establish and monitor portion sizes for cuts of meat and fish</li>
<li>Responsible for controlling costs without compromising standards, improving gross profit margins and other departmental and financial targets</li>
<li>Assist other departments and maintain good working relationships</li>
<li>Responsible for complying with and training Health and Safety and Food Safety standards and legislation</li>
<li>Comply with hotel security and fire regulations</li>
<li>Report maintenance, hygiene and hazard issues</li>
<li>Be environmentally aware</li></ul>
What are we looking for? 
A Butcher serving Hilton brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:
<ul><li>Achieved Intermediate Food Hygiene Certificate</li>
<li>Positive attitude</li>
<li>Good communication skills</li>
<li>Ability to work under pressure</li>
<li>Ability to work on own or in teams</li>
<li>Relevant qualifications</li>
<li>Previous kitchen or butchery experience</li></ul>
It would be advantageous in this position for you to demonstrate the following capabilities and distinctions:<ul>
<li>Previous kitchen experience in similar role</li>
<li>Advanced food hygiene</li>
<li>Knowledge of current market trends</li></ul> 

What will it be like to work for Hilton? 
Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its . Our vision &ldquo;to fill the earth with the light and warmth of hospitality&rdquo; unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!</div>

Chef De Partie - Butcher

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