Chef de Partie

Rixos Premium Qetaifan Island North

Rixos Premium Qetaifan Island North comprises a 345-key hotel, along with a souq encompassing 11,000sqm of leasing space, a beach club, a theme park, and a waterpark. The resort boasts panoramic views of the Arabian Gulf. Rixos plans to provide a platform for showcasing Qatar as a tourism destination. One of the country’s biggest draws will be Qetaifan Island North’s Meryal Waterpark attraction. The Rig 1938 is the world’s highest tower of its kind, reaching 82 metres.

Chef de Partie

The Chef de Partie is responsible for managing a specific section of the kitchen, ensuring food preparation and cooking meet the highest standards. This role requires strong leadership, culinary expertise, and the ability to train and supervise junior chefs.

• Prepare and cook dishes according to restaurant standards and recipes.
• Ensure food is plated and presented professionally before serving.
• Monitor portion sizes, cooking times, and consistency to maintain quality.
• Assist with menu development by contributing new dish ideas.
• Supervise and train Commis Chefs and junior kitchen staff.
• Delegate tasks to ensure efficient workflow in the kitchen.
• Provide coaching and guidance to improve team performance.
• Lead by example in maintaining kitchen discipline and organization.
• Maintain a clean and organized workstation at all times.
• Ensure compliance with health, safety, and food hygiene regulations.
• Properly store ingredients, ensuring freshness and quality control.
• Minimize waste and ensure cost-effective kitchen operations.
• Monitor ingredient usage, stock levels, and requisitions.
• Coordinate with Junior Sous Chef and Sous Chef to ensure timely ordering of supplies.

• Culinary diploma or equivalent certification from a recognized institution.
• 5+ years of experience in a professional kitchen, preferably minimum 2 years in the similar role.
• Strong knowledge of culinary techniques, flavors, and plating.
• Ability to lead a team and train junior staff.
• Excellent time management, multitasking, and organizational skills.
• Ability to work under pressure in a fast-paced, high-volume kitchen.
• Strong understanding of food safety regulations and kitchen hygiene.