Demi Chef de Partie

Role Overview

Demi Chef de Partie at IHG Hotels and Resorts, voco Doha Central, a pre-opening hotel in central Doha, Qatar.

Company Overview

voco Doha Central is a contemporary hotel offering 147 thoughtfully designed rooms and suites in the heart of Doha. The hotel features an indoor swimming pool, fully equipped fitness centre, spa with treatment rooms, Moroccan baths, steam room and sauna, and versatile event spaces. Dining venues include Choices (international breakfast buffet), Lobby Lounge (handcrafted coffee and light refreshments), and in-room dining. The hotel is ideally located near Souq Waqif, the Museum of Islamic Art, the Corniche, Doha Metro, and Hamad International Airport.

voco hotels are part of IHG, one of the world's leading hotel groups, committed to True Hospitality for Good and creating sustainable experiences for guests and colleagues.

Role Purpose

Support the culinary team in delivering high-quality cuisine and memorable dining experiences for every guest. The role brings passion, precision, and creativity to food preparation and kitchen operations while maintaining the highest standards of food safety, hygiene, and consistency.

Key Responsibilities

Food Preparation

• Prepare, trim, portion, debone, and store meat, poultry, and seafood according to hotel standards.
• Prepare and cook food items according to established recipes and brand standards.
• Ensure consistency in food quality, taste, and presentation.
• Assist with mise en place and maintain adequate stock levels for smooth operations.
• Monitor portion control and minimize food waste.

Kitchen Operations & Support

• Support the Chef de Partie in the day-to-day management of the assigned kitchen section.
• Maintain the highest standards of food hygiene, safety, and sanitation in accordance with HACCP requirements.
• Ensure all equipment and workstations are kept clean and organized.
• Support banquet, catering, and special event operations as required.

Team Leadership & Development

• Assist in training and guiding Commis Chefs and other junior team members.
• Contribute ideas for menu improvements and new culinary offerings.

Qualifications & Experience

• Previous experience as a Demi Chef de Partie, Commis Chef, or similar culinary role within a hotel or upscale restaurant environment.
• Strong knowledge of kitchen operations, cooking techniques, and food preparation.
• Understanding of food safety, hygiene, and HACCP standards.
• Culinary qualification or relevant professional training preferred.

Skills & Competencies

• Ability to work efficiently in a fast-paced environment while maintaining attention to detail.
• Strong teamwork and communication skills.
• Commitment to delivering exceptional food quality and guest satisfaction.
• Positive attitude with a willingness to learn and grow.