Chef de Partie – Velero Hotel Doha Lusail

Key Responsibilities

Culinary Preparation & Cooking

• Prepare, cook, and present dishes in your designated section (e.g., grill, sauces, pastry, vegetables) according to recipes and standards.

• Ensure all food is prepared to the highest quality, taste, and presentation standards.

• Assist in menu planning and development under the guidance of Sous Chef / Executive Chef.

• Monitor portion sizes, quality, and waste control.

Kitchen Management & Coordination

• Manage the assigned section of the kitchen efficiently, ensuring smooth workflow.

• Coordinate with other chefs and kitchen staff to ensure timely preparation and service.

• Maintain kitchen organization and ensure all equipment and utensils are clean and in proper working condition.

Hygiene & Safety

• Ensure compliance with hygiene, food safety, and sanitation standards (HACCP, ISO, or hotel SOPs).

• Follow proper food storage and handling procedures.

• Maintain personal hygiene and proper kitchen attire at all times.

Training & Supervision

• Assist in training junior cooks, commis chefs, and trainees in your section.

• Provide guidance to team members to maintain quality and efficiency.

Inventory & Reporting

• Assist in stock management, including ordering, receiving, and storing ingredients.

• Report any shortages, damages, or equipment issues to the Sous Chef.

• Keep accurate records of food usage and wastage.

Qualifications & Experience

• Culinary diploma, certificate, or relevant professional training.

• Minimum 2–3 years of experience in a similar role in a hotel, resort, or fine dining restaurant.

• Knowledge of kitchen operations, food preparation, and cooking techniques.