Chef de partie

A luxury hospitality brand for modern travellers, Anantara connects guests to genuine places, people and stories through personal experiences and providing heartfelt hospitality in the world’s most exciting destinations. From pristine islands and tropical beaches to cosmopolitan cities, tranquil deserts and lush jungles, Anantara welcomes guests for journeys rich in discovery.

Banana Island Resort Doha by Anantara is a crescent of golden beach and over water villas just off the coast of downtown Doha. Accessible by private catamaran, escape for family adventures, ocean thrills or serene spa bliss.

Enjoy an alcohol-free atmosphere with the little ones as you surf, dive, golf, bowl or cinema. Race across lagoon waters with a host of motorised water sports. Unwind in the Middle East’s only wellness centre in an island resort setting, spread across lush botanical gardens.

Job Summary

The Chef de Partie is responsible for running a specific section of the kitchen, ensuring all dishes are prepared consistently, efficiently, and to the highest quality standards. This role requires strong cooking skills, attention to detail, and the ability to work effectively in a fast-paced environment.

Key Responsibilities

• Prepare, cook, and present dishes within your assigned station according to established recipes and standards.

• Ensure all ingredients and mise en place are prepared on time for service.

• Maintain high standards of food quality, taste, and presentation at all times.

• Assist in menu development and recipe testing as required.

• Ensure proper storage, labeling, and rotation of food items to maintain freshness and compliance with safety standards.

• Monitor portion control to minimize waste and ensure cost management.

• Maintain cleanliness and organization of your workstation in accordance with hygiene and safety regulations.

• Supervise and train Commis Chefs and other junior staff assigned to your section.

• Coordinate with other kitchen sections to ensure smooth and timely service.

• Report any maintenance issues, equipment problems, or shortages to the Sous Chef or Head Chef.

• Follow all health, safety, and sanitation procedures as per company policy

Qualifications & Skills

• Proven experience as a Chef de Partie or strong experience as a Demi Chef de Partie.

• Knowledge of various cooking techniques and kitchen operations.

• Ability to work well under pressure in a fast-paced environment.

• Strong organizational and time-management skills.

• Ability to follow recipes and instructions precisely.

• Good communication and teamwork skills.

• Culinary degree or relevant certification is preferred.