Demi Chef de Partie – Garde Manger & Sushi
Doha, Qatar
Full timeOn-site
Job description
Job Qualifications
- Diploma or professional qualification in Culinary Arts or Kitchen Production is preferred.
- Minimum of 2 years of relevant culinary experience in Cold Kitchen and Sushi preparation, preferably within a luxury hotel or high-quality restaurant.
- Good knowledge of cold kitchen items, including salads, appetizers, canapés, cold platters, dressings, sauces, and garnishes.
- Practical experience in preparing sushi rice, maki, nigiri, sashimi, rolls, and other Japanese cold dishes.
- Good knowledge of seafood handling, food hygiene, HACCP, allergen management, temperature control, and occupational health and safety standards.
- Strong attention to quality, freshness, consistency, portion control, and presentation.
- Good communication, teamwork, organizational, and time-management skills.
- Ability to work efficiently under pressure in a fast-paced kitchen environment.
Key Areas of Responsibility
1. Operational
- Assist the Chef de Partie in managing the daily operations of the Cold Kitchen and Sushi section.
- Prepare daily mise-en-place and food production according to approved recipes, menus, and presentation standards.
- Prepare cold kitchen items, including salads, appetizers, canapés, cold platters, dressings, sauces, and garnishes.
- Prepare sushi items, including sushi rice, maki, nigiri, sashimi, rolls, and other Japanese cold preparations.
- Ensure all dishes meet the required standards for taste, freshness, quality, portion size, and presentation.
- Follow the instructions of the Chef de Partie and Culinary leaders to complete daily production requirements.
- Support buffet preparation, special events, VIP requests, and other operational requirements.
- Check the quality and freshness of ingredients before use.
- Monitor stock levels, expiry dates, labelling, storage conditions, and stock rotation.
- Minimize food waste, spoilage, and overproduction through proper planning and portion control.
- Maintain kitchen equipment, utensils, tools, and work areas in good condition.
- Support other Culinary sections when required.
2. Food Safety, Hygiene & Quality
- Maintain the highest standards of food safety, hygiene, sanitation, and workplace safety.
- Comply with hotel procedures, HACCP requirements, and applicable food safety regulations.
- Ensure all food products are properly handled, stored, labelled, dated, and rotated according to the First-In, First-Out (FIFO) method.
- Maintain strict temperature control and safe handling procedures for raw seafood and ready-to-eat products.
- Prevent cross-contamination and follow all allergen-management procedures.
- Ensure all work areas, equipment, knives, utensils, and storage areas are clean and sanitized.
- Complete all required temperature logs, cleaning schedules, and food safety records accurately.
- Report any food safety, quality, equipment, or operational concerns immediately.
3. Guest & Internal Service
- Support the delivery of exceptional guest experiences through high-quality, fresh, and visually appealing food.
- Ensure guest preferences, dietary requirements, allergies, and special requests are followed accurately.
- Maintain positive and professional relationships with guests, Chedians, and other departments.
- Respond promptly and professionally to operational requests and feedback.
4. Cost Control
- Support food-cost control through recipe compliance, accurate portioning, and responsible use of ingredients.
- Minimize waste, spoilage, and unnecessary consumption.
- Monitor stock levels and support accurate requisitioning.
- Participate in inventory and stock-count activities as required.
- Use equipment, utilities, and operational supplies responsibly.
5. Teamwork & Development
- Work closely with the Chef de Partie and other Culinary Chedians to ensure smooth operations.
- Support and guide Commis Chefs, trainees, and interns assigned to the section.
- Assist with training related to recipes, preparation techniques, presentation, hygiene, and food safety.
- Promote teamwork, effective communication, creativity, and continuous improvement.
- Participate in departmental briefings, meetings, training sessions, and cross-training activities.
- Support and demonstrate GHM’s values and contribute positively to the hotel’s culture.
6. Other Duties
- Maintain high standards of personal hygiene, grooming, and professional conduct.
- Comply with the Employee Handbook, hotel policies, departmental procedures, and GHM standards.
- Follow all fire, health, safety, hygiene, security, and emergency procedures.
- Remain flexible and respond positively to changes in operational requirements.
- Carry out any other reasonable duties assigned by the Chef de Partie, Sous Chef, Chef de Cuisine, Executive Sous Chef, Executive Chef, or Hotel Management.