Responsibilities
- Manage assigned culinary section as Chef de Partie, ensuring consistent preparation, cooking, and presentation of dishes in line with Raffles & Fairmont Doha luxury brand standards.
- Maintain full responsibility for mise en place, ensuring readiness, precision, and efficiency prior to and during service.
- Deliver exceptional quality and consistency in every dish, upholding the refined culinary identity and elegance of Raffles & Fairmont.
- Work closely with Sous Chefs and the culinary leadership team to execute menus, daily specials, and banquet requirements seamlessly.
- Ensure strict adherence to recipes, portion control, plating standards, and food presentation guidelines.
- Coordinate effectively with other kitchen sections and supporting departments to ensure smooth and timely service delivery.
- Support menu execution and contribute to culinary innovation while respecting the heritage and sophistication of both Raffles and Fairmont dining experiences.
- Maintain the highest standards of hygiene, cleanliness, and food safety in accordance with HACCP and hotel policies.
- Monitor stock levels within the section, ensuring proper storage, rotation, and minimal wastage.
- Assist in training and guiding Commis Chefs and junior kitchen team members, fostering a culture of excellence and discipline.
- Handle operational challenges calmly and professionally, ensuring uninterrupted service and guest satisfaction.
- Maintain consistency in kitchen operations while embodying the luxury service culture and culinary excellence of Raffles & Fairmont Doha.
Requirements
- Proven experience as a Chef de Partie in a luxury or high-volume culinary environment
- Strong knowledge of French and international cuisine
- Mastery of cooking techniques and kitchen operations
- Ability to maintain precision, consistency, and creativity in dish preparation
- Strict adherence to recipes, plating standards, and presentation guidelines
- Experience in maintaining mise en place and kitchen readiness
- Demonstrated commitment to food safety and hygiene standards (HACCP)
- Ability to work under pressure and handle operational challenges professionally
- Collaborative mindset with ability to work within a structured culinary team
Nice to Have
- Experience in luxury hotel or fine dining establishments
- Prior work within Raffles or Fairmont properties
- Leadership experience in training junior kitchen staff
Work Arrangement
On-site — Doha
Team
Structure: Reports to Sous Chef, works with culinary leadership team and junior kitchen staff
Additional Information
- Must uphold luxury service culture and culinary excellence
- Shifts include service periods requiring availability during peak dining hours
- Must adhere to hotel policies and HACCP standards
- May involve training and mentoring junior staff
