Chef de Partie

Rixos Gulf Hotel Doha is the first luxury beach resort in Qatar to pioneer the all-inclusive lifestyle concept. Our guests will revel in panoramic views of the azure waters of the Arabian sea and Doha's iconic shimmering skyline. Located near Hamad International Airport and Doha's popular tourist and entertainment destinations, the hotel is easily accessible to business and leisure travellers alike. The hotel is situated within an iconic building; Qatar's first 5-Star hotel, established in 1973 and is considered the cornerstone of the hospitality industry within the country. This new venture reimagines the iconic property with luxurious offerings under the Rixos all-inclusive concept, wherein guests will embark on a memorable journey: abundant with delectable food and premium beverages, engaging entertainment, stimulating sports and kid's activities, and immersive spa experiences.

As a Chef De Partie (CDP) you are responsible for:

• supporting the Head and Sous Chef in a busy hotel kitchen
• delivering consistently high-quality food,
• handle purchase orders and ensure that items arriving without authorization are not received.
• Ensures the highest standards and consistent quality in the daily preparation and keeps up to date with the new products, recipes and preparation techniques.
• Ensure Food & Beverage Production Operational Standards, Policy & Procedure Adherence.
• Personally responsible for hygiene, safety and correct use of equipment and utensils.
• Establishing and maintaining effective inter-departmental working relationships.
• Follow good preservation standards for the proper handling of all food products at the right temperature.
• Follow the instructions and recommendations from the immediate superiors to complete the daily tasks.
• Ability to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.
• Guiding and training of subordinates on a daily basis to ensure high motivation and economical working environment.
• Carry out any other duties as required by management.

• Hotel Management Graduate or Culinary Degree with minimum 3 years certification. 
• At least 3 years’ experience cooking in a well-established restaurant or full-service hotel and/or minimum of 1 year in a supervisory role.

The candidate must be:

• Committed to quality.
• Committed to exceptional financial results.
• Be responsible for the bottom line.
• Committed to the Rixos Policies & procedures Guide.