Chef De Partie - Garde Manger Kitchen

Four Seasons Dohamid

Chef De PartieFood Service

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Quick Summary

Key Responsibilities

To train, motivate, supervise and discipline all Chef’s working directly and indirectly in the kitchen. To prepare and cook food according to standard procedures, recipe cards,

Requirements Summary

Degree Holder, preferably in Culinary. 2-4 years of experience Supervisory or Management experience. Strong organizational skills Strong analytical,

Technical Tools

Chef De PartieFood Service

Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.

At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.

Experience a seaside retreat in the heart of Qatar's vibrant capital at Four Seasons Hotel Doha. Reimagined with modern grandeur, the hotel blends timeless elegance with breathtaking views of the Arabian Gulf. From its sophisticated lobby to its vibrant collection of restaurants and lounges, this urban beachfront destination offers an exceptional luxury experience while remaining deeply rooted in authentic Qatari hospitality. Located in the heart of Doha's business district, Four Seasons Hotel Doha first opened in 2005 and features 237 beautifully appointed guest rooms and 20 private, unbranded townhouse villas. Home to one of the region's most dynamic Food & Beverage offerings, the hotel boasts 10 exceptional dining venues, including the world's largest Nobu restaurant, alongside an extensive banquet and outside catering operation. Guests can also enjoy five swimming pools, a private beach, a state-of-the-art fitness centre, and an award-winning Spa & Wellness Centre featuring expansive hydrotherapy facilities, including an ice room, colour therapy room, steam room, and hydrotherapy pool. Following an extensive transformation, the hotel unveiled a remarkable renovation in 2020, further elevating its position as one of the Middle East's premier luxury destinations, where world-class experiences, exceptional service, and genuine hospitality come together.

Our Team:

Our team is our greatest asset and the key to our success. We demonstrate our beliefs in the way we treat each other and by the example we set for one another. In all our interactions with our guests, customers, business associates and colleagues, we seek to deal with others, as we would have them deal with us. Our team is built on mutual respect, collaboration, excellent service and passion.

Who We Look For:

We look for employees who share the Golden Rule; people who, by nature, believe in treating others as we would have them treat us. We look for individuals who share a passion for excellence and who infuse that enthusiasm into everything they do.

Responsibilities:

To train, motivate, supervise and discipline all Chef’s working directly and indirectly in the kitchen.

To prepare and cook food according to standard procedures, recipe cards, photographs and given instructions.

To establish standard recipes and ensure compliance with them.

Constantly inspect taste, temperature and visual appeal, make sure that all dishes are uniform and that established portion sizes are adhered to.

To assist the Sous Chef and Jr. Sous Chef in training associates.

To participate in product development and in controlling the smooth operation of the kitchen.

To ensure food quality, food taste, food presentation, and food requisition.

To have a good knowledge of cuisine to carry out the duties and responsibilities for the position in an efficient and productive manner.

To be able to supervise employees and manage shifts.

To ensure proper sanitation procedures are followed and the kitchen is always clean, neat and tidy.

To assist the Sous Chef and Jr. Sous Chef in the day-to-day operation of the kitchen and to help maintain a high standard of food preparation and presentation.