Chef de Partie (Seasonal)
💰 Estimated salary: QAR 3,000–22,000/month· MenaJobs market estimate
At a Glance
- Category
- 🏨 Hospitality & Tourism
- Level
- Mid-Level
- Type
- Full-time
Before You Apply
- Test your resume against AccorHotel's ATS
- Get AI-rewritten bullet points
- Download Gulf-ready CV
60 seconds. $5.88 one-time.
Company Description
Rixos Premium Qetaifan Island North
Rixos Premium Qetaifan Island North offers guests a luxurious breakaway to an island packed with entertainment and adventure. With five acres of fun-filled attractions, including a sensational waterpark, private beach, retail area, a beach club, and numerous fine dining and casual restaurants, Rixos Premium Qetaifan Island North is the ultimate multi-inclusive vacation destination.
Job Description
Chef de Partie (Seasonal)
This role involves contributing to the overall success of the culinary team by executing tasks with precision, collaborating with colleagues, and maintaining a positive and efficient working environment.
- Assume responsibility for the assigned culinary section and any other special task assigned from time to time by the Sous Chef and Junior Sous Chef.
- Responsible for preparing, portioning, monitoring temperature, and garnishing foods to ensure that methods of cooking and garnishing and sizes of portions are as prescribed.
- Receive and examine food supplies required for the menu in order to ensure quality and quantity ensuring that it meet the established standards and specifications.
- Ensure preparation is carried out to the correct specifications and recipes in a timely manner.
- Ensure guest satisfaction and food quality standards.
- Proper use of materials in a continuous effort to keep wastage to a minimum.
- Perform all the tasks mentioned on the task list together with any additional duty assigned from time to time by the Sous Chef or Junior Sous Chef.
- Adhere to and enforce strict hygiene and safety standards, contributing to the overall cleanliness and organization of the kitchen.
Qualifications
- Higher Secondary or equivalent
- Professional kitchen apprenticeship or chefs training course and previous experiences in quality establishments along with good culinary skills
- 1-2 years’ experience in the same role or 3 years’ experience as Demi Chef in a similar field
- Good knowledge in Food Safety and HACCP
- Experience in Turkish buffet restaurant is an added advantage
Additional Information
Requirements
- •Higher Secondary or equivalent qualification
- •Professional kitchen apprenticeship or chef's training course
- •Previous experience in quality establishments
- •1-2 years experience as Chef de Partie or 3 years as Demi Chef
- •Good knowledge of Food Safety and HACCP
- •Good culinary skills
Nice to Have
- •Experience in Turkish buffet restaurant
Responsibilities
- •Assume responsibility for the assigned culinary section
- •Prepare, portion, monitor temperature, and garnish foods as prescribed
- •Receive and examine food supplies for quality and quantity
- •Ensure preparation follows correct specifications and recipes in a timely manner
- •Ensure guest satisfaction and food quality standards
- •Minimize wastage through proper use of materials
- •Perform tasks as assigned by the Sous Chef and Junior Sous Chef
- •Adhere to and enforce strict hygiene and safety standards
Related Jobs4 similar jobs
Browse Similar
- Test your resume against AccorHotel's ATS
- Get AI-rewritten bullet points
- Download Gulf-ready CV
60 seconds. $5.88 one-time.