Demi chef de partie

Demi Chef De Partie Culinary Job Summary Based at Mandarin Oriental Doha within the Culinary Department in Doha the Demi Chef De Partie Culinary is responsible for supporting the Chef de Partie in managing a specific kitchen section and ensuring consistent daily production and service standards within the culinary kitchen. The role supports assigned kitchen sections outlets buffet la carte banquets and special events by ensuring that hot and cold food items sauces garnishes buffet items la carte dishes and event preparations are prepared and delivered in accordance with established recipes quality standards and food safety requirements. Working under the guidance of senior chefs the position contributes to guiding junior colleagues during preparation and service while strengthening technical and supervisory skills. The Demi Chef De Partie Culinary is expected to maintain high standards of hygiene organization teamwork and flexibility while supporting operational requirements according to business needs.

Key Responsibilities Support the Chef de Partie in organizing daily production and service for the culinary kitchen Prepare and supervise preparation of hot and cold food items sauces garnishes buffet items la carte dishes and event preparations according to approved recipes and presentation standards Ensure mise en place is completed on time and that the section is ready for each service period Guide Commis chefs and trainees in basic tasks hygiene standards and proper preparation techniques Monitor quality freshness portioning and storage of ingredients within the section Maintain cleanliness equipment care and HACCP compliance throughout the shift Support various outlets buffet la carte banquet and special event operations while maintaining consistency and efficiency Assist with stock rotation requisitions and communication of shortages to senior chefs Participate in training tastings briefings and team development activities Act as a role model for discipline teamwork grooming and Mandarin Oriental standards Education & Experience High School qualification or equivalent required. Culinary diploma or professional culinary qualification preferred. Minimum 2 years of relevant culinary experience in a hotel or quality restaurant environment. Skills & Requirements Knowledge of general kitchen operations, mise en place, cooking methods, and service flow. Good technical knowledge of section‑specific preparation, cooking, and plating standards. Ability to guide Commis chefs and trainees during mise en place and service periods. Strong understanding of food safety, HACCP, labeling, storage, and sanitation requirements. Able to manage section readiness and maintain quality under pressure. Good organizational skills with attention to portion control, waste reduction, and timing. Professional attitude with the ability to communicate clearly with senior chefs and junior colleagues. Willingness to support training, daily briefings, and operational improvements. Flexible to work varied shifts and support different outlets or events as required. #J-18808-Ljbffr