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IHG

Global hotel company

Demi Chef de Partie - Main Kitchen

Culinary & Kitchen ProductionConfirmed live in the last 24 hours
Full-timeQatarNo salary listedIn-person

About the Job

Requirements

  • Hold a basic Health and Hygiene Certificate.
  • Hold a Basic Food Preparation Certificate.
  • Complete and be awarded Intermediate Food Hygiene Certification and HACCP Certification.
  • Have at least 3 years of previous experience in a hotel or branded units and at least 2 years in a similar capacity.
  • Have experience in high-cover international or Mediterranean cuisine.
  • Know preparation of pastry and bakery products and culinary operations.
  • Know volume production and maintain high quality standards.
  • Follow standard recipes and convert quantities mathematically.
  • Taste foods to ensure correct preparation.
  • Demonstrate knowledge of stock control, staff scheduling (rotas), and budget management.
  • Have formal hospitality management qualifications in a Culinary Institute; this is desirable.
  • Be professionally groomed and able to manage simultaneous tasks and priorities.
  • Adapt to kitchen pressure points with maturity and calmness.

Responsibilities

  • Know voco Doha West Bay Suites minimum standards.
  • Maintain personal hygiene and wear full uniform at all times.
  • Know menu items, recipes, production methods, and presentation standards.
  • Support and continuously update the training manual.
  • Use kitchen equipment properly and safely, and use utilities economically.
  • Lead and support junior team members, and assume the Chef de Partie’s duties and responsibilities in their absence.
  • Liaise with all kitchen sections to support smooth and efficient service.
  • Carry out other duties assigned by the Chef de Partie in line with business needs.
  • Control and reduce waste by maintaining logs for daily or weekly submission.
  • Follow the company requisition and purchase order system.
  • Comply with hotel policies and procedures and occupational health and safety requirements.
  • Attend scheduled meetings and training sessions.
  • Inform the Head Chef daily of relevant operational information.
  • Liaise with Food and Beverage Controls on food costing, ordering, and supply.
  • Coordinate with departmental heads on functions and activities.
  • Coordinate with kitchen stewarding on sanitation, equipment maintenance, cold-store cleaning, and service-dish supply during service hours.
  • Maintain good working relationships with hotel staff and colleagues throughout the hotel and sister properties.
  • Maintain hotel property in good working order.
  • Assist with scheduling kitchen staff to ensure appropriate shift coverage.
  • Recommend chef increments, promotions, and transfers to the Head Chef; conduct employee orientation, coaching, and supervision under the Head Chef’s guidance when necessary.
  • Assist the Head Chef with formal on-the-job training for kitchen employees and develop team members through coaching.
  • Communicate effectively with other departments.
  • Identify opportunities to improve service delivery and product offerings to meet client expectations.
  • Adopt safe work practices and promptly report occupational health and safety concerns to the direct manager or HR Manager.
  • Ensure consistent appearance and taste and prepare high-quality menus using fresh ingredients.
  • Participate in ordering, cost control, and food-waste management.
  • Lead by example and ensure kitchen members follow HACCP, health and safety, and food safety management procedures.
  • Manage and deliver kitchen production to required standards.
  • Plan work effectively and maintain high productivity.
  • Achieve customer satisfaction ratings above expectations.
  • Create dishes and assist with menu development.
  • Complete assigned projects within designated timeframes.
  • Prepare reports, presentations, and administrative work to a consistently high, error-free standard.

Desired Qualifications

  • Show initiative and seek solutions to minor obstacles.
  • Show a strong desire to improve skills and knowledge.
  • Meet work deadlines.
  • Maintain a positive and professional attitude and demonstrate a high-energy, can-do approach.
  • Demonstrate a hands-on attitude and lead by example.
  • Take additional steps to ensure guest satisfaction.

About the Company

IHG

Global hotel company

IHG is a global hospitality company operating and franchising a portfolio of hotel brands. The company supports hotel development, reservations, loyalty programs, revenue management, brand standards, technology, and guest services. It serves travelers, hotel owners, franchisees, corporate clients, loyalty members, and hospitality partners. Its operating model centers on a primarily franchised and managed hotel network connected through brands, distribution, commercial systems, and regional support. Teams work across hotel operations, development, revenue, technology, marketing, loyalty, finance, and owner support. Teams support coordinated daily delivery.

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