Demi Chef de Partie - Butchery

Role Overview

Demi Chef de Partie – Butchery at IHG Hotels and Resorts, voco Doha Central, located in Doha, Qatar.

Company Overview

voco Doha Central is a pre-opening hotel in vibrant central Doha, offering 147 thoughtfully designed rooms and suites. The hotel features contemporary interiors, an indoor swimming pool, fully equipped fitness centre, spa with treatment rooms, Moroccan baths, steam room and sauna, and multiple dining outlets including Choices restaurant, Lobby Lounge, and in-room dining. The location provides access to Souq Waqif, the Museum of Islamic Art, the Corniche, Doha Metro, and Hamad International Airport.

IHG Hotels and Resorts is one of the world's leading hotel groups, committed to delivering True Hospitality for Good by making guests and colleagues feel welcome, cared for, recognised, and respected.

Role Purpose

Prepare, portion, and maintain premium meat and poultry products to the highest standards, ensuring consistent quality, food safety, and efficient supply to all hotel outlets while supporting banquet, catering, and special event production requirements.

Key Responsibilities

Preparation and Processing

• Prepare, trim, portion, debone, and store meat, poultry, and seafood according to hotel standards.
• Follow standardized recipes, specifications, and portion controls.
• Maintain the highest standards of product quality, freshness, and presentation.

Operations and Supply

• Assist in the daily operation of the butchery section to ensure efficient production and supply to all outlets.
• Monitor stock levels and report shortages or quality concerns.
• Support banquet, catering, and special event production requirements.

Food Safety and Hygiene

• Ensure proper handling, storage, labeling, and rotation of products in accordance with HACCP procedures.
• Maintain a clean, organized, and hygienic work environment.

Waste Management and Inventory

• Minimize waste through careful preparation and effective inventory management.

Development and Support

• Assist in training and mentoring junior kitchen colleagues when required.

Qualifications & Experience

• Previous experience as a Demi Chef de Partie, Commis Chef, or Butcher within a hotel, restaurant, or catering environment.
• Strong knowledge of meat cuts, preparation techniques, and portion control.
• Understanding of food safety, hygiene, and HACCP standards.
• Relevant culinary qualifications are preferred.

Skills & Competencies

• Ability to work efficiently in a fast-paced kitchen environment.
• Strong attention to detail and commitment to quality.
• Good organizational and time management skills.
• Positive attitude and willingness to learn and develop.