Chef De Partie (Pastry)

Ali Bin Ali is looking for a pastry chef de partie to join its pastry and kitchen team in Doha. In this role, you will prepare food and handle special requests as directed by the sous chef and head chef, helping the section meet its short and medium term operational goals while keeping quality high at all times. Your day to day work will focus on careful preparation and presentation. You will follow food safety, temperature recording, HACCP and ISO 22000 standards, manage inventory, and keep preparation, handling and storage up to standard so waste stays low. You will prepare items for restaurants, banquets and special functions on time and to the required quality and quantity, check function sheets, daily menus and promotions, and keep assigned areas, refrigerators and freezers clean. You will also take stock of food in your section, following first in, first out rotation and labelling, report equipment that needs repair, and step in to keep the section running smoothly when your line manager is away. Training and supporting junior colleagues on equipment use, cleaning, food preparation and cooking methods is part of the role, as is building good team spirit across departments. Note on employment type: The source listing did not state a job type, so Full Time is shown here as the closest standard type required by this form. Salary is not disclosed in the source listing.

Pastry chef de partie role in Doha with Ali Bin Ali, preparing pastry and kitchen items to high quality and food safety standards.

• High School or Secondary diploma or vocational training
• Solid understanding of culinary preparation and cooking methods, and good product knowledge
• Previous work experience of at least three years within a kitchen environment is essential
• Previous working knowledge of HACCP, COSHH, ISO 22000 and food safety standards
• an intermediate food safety certificate is desirable
• Fluent in spoken and written English
• Arabic is desirable

• Prepare food and special requests as directed by the sous chef and head chef
• Follow food safety, temperature recording, HACCP and ISO 22000 standards at all times
• Maintain correct food preparation, handling and storage standards to minimise waste
• Prepare items for restaurants, banquets and special functions on time and to quality and quantity standards
• Check function sheets, daily menus and promotions, and prepare daily restaurant requisitions as assigned
• Keep assigned areas, including refrigerators and freezers, clean
• Control cost through careful portion control, proper storage and reduced spoilage