Jobs for Indonesians in Qatar

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <br> General Information <br><br> <br> Ref # <br> 260000B2 <br><br> <br> Location <br> Qatar-Doha <br><br> <br> Job family <br> Cabin Crew &amp; Cabin Services <br><br> <br><br> <br><br> <br><br> <br><br> </div>

<p>The Chef de Partie (Philippines/Indonesian cuisine) will be supporting the Sous Chef / Executive Chef by ensuring efficient and effective food preparation, cooking, plating and upkeep of a designated station within the kitchen. He/she will ensure that dishes meet the established quality and presentation standards.</p><p><strong>KEY RESPONSIBILITIES</strong></p><ul><li>Oversee the preparation, cooking, and presentation of dishes within the assigned assigned section.</li><li>Ensure that all dishes are prepared to the established standards of quality, taste, and presentation.</li><li>Work closely with other kitchen staff to ensure timely and efficient service.</li><li>Maintain cleanliness and organization in your section, adhering to food safety and hygiene regulations.</li><li>Assist in the development of new dishes and menu items.</li><li>Monitor stock levels in the assigned section, ensuring that ingredients are available and fresh.</li><li>Minimize waste and ensure proper storage of food products.</li><li>Train and supervise junior kitchen staff and apprentices.</li><li>Communicate effectively with the Sous Chef and other team members to ensure smooth kitchen operations.</li><li>Ensure that all equipment in your section is properly maintained and report any issues to the Sous Chef.</li><li>Responds to guest complaints in a timely manner.</li><li>Ensures compliance with SOPs in all outlets</li><li>Assesses food portion size, visual appeal, taste and temperature of items served.</li><li>Checks all stations at the end of every shift for proper food storage and sanitation.</li><li>Prepares daily food production sheets.</li><li>Any other reasonable duties assigned by management.</li></ul><p><strong>Desired Candidate Profile</strong></p><p><strong>KEY COMPETENCIES</strong></p><p>Alongside with the fundamentals of the brand service culture, the incumbent will be required to demonstrate the below competencies:</p><ul><li>Excellent communication</li><li>Culinary passion</li><li>Efficiency</li><li>Attention to detail</li><li>Ability to work under pressure</li><li>Cost control</li><li>Teamwork</li><li>Flexibility</li><li>Reliability</li><li>Can do attitude</li><li>Excellent grooming standards</li></ul><p><strong>BACKGROUND</strong></p><ul><li>Previous experience as a Commis Chef or Demi Chef de Partie in a professional kitchen.</li><li>Culinary degree or equivalent professional training preferred.</li><li>Strong culinary skills, including knowledge of cooking techniques and station-specific expertise.</li><li>Food Hygiene certification.</li></ul>