Chef De Partie - Hot Kitchen

We want to welcome you to a world of bringing True Hospitality to everyone. When you join us at IHG®, you become part of our global family. A welcoming culture of warmth, honesty, and a passion for providing True Hospitality. We pride ourselves on letting your personality and passions shine, recognizing the individual contribution you make, and supporting your ambition to learn and create your own career path. In making a difference to our guests and owners, colleagues, and communities, every day is a chance to create great and unique experiences, in your own way. With over 370,000 colleagues in nearly 100 countries sharing our values, there are countless opportunities at your fingertips. We’re growing; grow with us. Conveniently located in the heart of one of Doha's key business districts, close to major banks, Crowne Plaza and Holiday Inn Doha – The Business Park is just a 15-minute drive by car or complimentary shuttle from Doha's Hamad International Airport and near such attractions as Museum of Islamic Arts and Souk Waqif. Our 378 stylish guestrooms and suites at Crowne Plaza and 307 well-appointed guestrooms at Holiday Inn are all equipped with modern amenities designed for comfort and high-speed wireless internet access to stay connected.

Your day-to-day:

• Assist Sous Chefs in the performance of their culinary and other duties, the needs of the outlets, and company standards.
• Preparation of food items according to recipes and menus, including specialized bread production for Breakfast ‘Theme Nights’, buffets, banquets, and a la carte.
• Supervise and coordinate the activities of subordinates ensuring their work is produced to standard, taking full charge of the section and colleagues when directed to do so.
• Checks the daily menus, function sheets, par stocks, and mise en place lists.
• Records all recipes and procedures in own recipe book.
• Ensure cleanliness, hygiene, and maintenance of all work areas, utensils, equipment, tables, fridges, freezers, kitchen area, and cold rooms.
• Supervised buffet replenishment and clearance.
• Preparation and set up daily mise en place and buffets as per standards.
• Arranges plates and help in dishing our meal portions according to Kitchen Order Tickets (KOTs).
• In charge of food hygiene and temperature control for the responsible section.
• Prepares colleagues' rosters.
• Store requisitions and stock control, as directed, in accordance with the FIFO system (first in first out).
• All other duties are assigned by Sous Chefs and direct supervisors.
• Adhere to governmental as well as brand standards and hotel or company policies and procedures Complies with international, local, and hotel Health, Safety, and Hygiene policies.

What we need from you:

• A minimum of 2-3 years of previous experience as a Chef de Partie or strong experience as a Demi Chef de Partie role

• A current, valid, and relevant trade commercial cookery qualification 

• Strong coaching skills

• Ability and desire to motivate Team

• Excellent communication skills

• Basic Food Hygiene Certificate

• Supervisory experience

What you can expect from us:

We give our people everything they need to succeed. From a competitive salary that rewards all your hard work to a wide range of benefits designed to help you live your best work-life – including a full uniform, impressive room discounts, and some of the best training in the business. 

Our mission is to welcome everyone and create inclusive teams where we celebrate differences and encourage colleagues to bring their whole selves to work. IHG Hotels & Resorts provides equal employment opportunities to applicants and employees without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, protected veteran status, or disability. We promote a culture of trust, support, and acceptance. Always welcoming different backgrounds, experiences, and perspectives. 

IHG gives every member of the team the room they need to belong, grow and make a difference in a collaborative environment. We know that to work well, we need to feel well – both inside and outside of work – and through our wellbeing