Senior Chef De Partie - Turkish Kebab Specialist

About the role

Rixos Premium Qetaifan Island North, a luxury resort in Lusail, Qatar, is looking for an experienced and detail-oriented Senior Chef De Partie specializing in kebab preparation. In this leadership role you will oversee the kebab station, maintain high food quality standards and mentor kitchen staff, while upholding the resort's culinary reputation and ensuring food safety compliance.

Key responsibilities

• Oversee all kebab station operations, including preparation, cooking, plating and presentation
• Supervise and train kitchen staff on techniques, food safety and quality standards
• Maintain food safety protocols, hygiene standards and health regulations
• Manage inventory, portion control and food costing to optimise profitability
• Develop and refine kebab recipes and menu items using traditional Middle Eastern techniques
• Monitor food quality and consistency across all service periods
• Collaborate with head chefs and kitchen management on menus and kitchen operations
• Ensure efficient workflow and timely service during peak hours
• Check equipment regularly, keep detailed records of food preparation, inventory and staff performance, and foster a collaborative kitchen environment

Required profile

• Minimum 5 years of professional culinary experience in a full-service kitchen
• Minimum 3 years as a Chef De Partie or similar supervisory culinary role
• Expert knowledge and hands-on expertise in kebab preparation and Middle Eastern cuisine
• Proven experience in team leadership, staff training and performance management
• Current food safety and hygiene certification, or ability to obtain it within 30 days of hire
• Preferred: experience in high-volume hospitality or fine dining, familiarity with Qatari or Gulf culinary standards, conversational Arabic

Required skills

• Strong knowledge of kitchen operations, inventory management and food costing
• Proficiency in portion control and yield management
• Excellent communication skills in multicultural teams
• Ability to work efficiently under pressure during high-volume service