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"Why work for Banyan Tree Doha?
Be a part of the mosaic team, located in the heart of Mushaireb, Banyan Tree Doha offers an urban retreat that blends unparalleled luxury with modern comfort and architectural marvels. Our property offers a unique blend of Eastern and Western hospitality in an atmosphere of timeless elegance that goes beyond comfortable and stylish rooms, with unmatched sea and city views.

The Demi Chef de Partie supports the Chef de Partie in the daily operation of an assigned kitchen section, ensuring food preparation is carried out in accordance with hotel standards, approved recipes, and portion control requirements. The role assists in maintaining food quality, hygiene, and safety standards, supports junior kitchen staff, and contributes to efficient kitchen operations. The Demi Chef de Partie also supports the effective implementation of the hotel’s Integrated Management System (IMS) by complying with assigned responsibilities related to Quality, Environmental, and Occupational Health & Safety Management.

Kitchen Operations & Food Preparation

• Assist the Chef de Partie in the preparation, cooking, and presentation of dishes within the assigned section
• Ensure all food is prepared according to hotel recipes, standards, and portion control guidelines
• Support mise en place and ensure readiness of ingredients and workstation for service periods
• Help maintain consistency in food quality, taste, and presentation
• Assist in coordinating with other kitchen sections for smooth kitchen operations

Food Quality, Hygiene & Compliance

• Follow all food safety, hygiene, and sanitation standards (HACCP) within the section
• Monitor proper storage, labeling, temperature control, and FIFO practices
• Maintain cleanliness of workstations, equipment, and storage areas
• Report non-conformities or issues related to food quality and hygiene to the Chef de Partie
• Ensure safe and proper use of kitchen tools and equipment

Team Support & Training

• Follow all food safety, hygiene, and sanitation standards (HACCP) within the section
• Monitor proper storage, labeling, temperature control, and FIFO practices
• Maintain cleanliness of workstations, equipment, and storage areas
• Report non-conformities or issues related to food quality and hygiene to the Chef de Partie
• Ensure safe and proper use of kitchen tools and equipment