# Demi Chef De Partie at AccorHotel

> Run the section's shifts, supervise Commis Chefs, and manage stock and food preparation to recipe standards.

- Company: AccorHotel
- Location: Doha, Doha Municipality, Qatar
- Places: Doha, Qatar
- Posted: 2026-11-04
- Team: Kitchen
- Reports to: Executive Chef / Executive Sous Chef
- Work mode: On site
- Apply: https://jobs.smartrecruiters.com/AccorHotel/744000159563030-demi-chef-de-partie
- Page: https://ye.saranatour.dev/jobs/demi-chef-de-partie-accorhotel-kn7e5tmfx6s6x7dd1fzs70vq698hkk3x

## The posting

Demi Chef De Partie
AccorHotel · Doha, Doha Municipality, Qatar

- To report for duty punctually wearing the correct uniform and name badges at all times.
- Organize shifting in the section with regard to mise-en-place production and its service.
- Give tasks to Commis Chefs and check that they are carried out in the correct manner.
- Write daily dry store, food requisitions and kitchen transfers on the appropriate forms for the approval of the Executive Chef / Executive Sous Chef in order to achieve the high stock rotation desired in his/her section.
- Maintain good colleague relations and motivate colleagues
- Ensure that training on a one-to-one basis has been carried out and comprehended.
- Check on a daily basis food preparation regarding portion size, quantity and quality as laid down in the recipe index.
- Responsible for completing the daily checklist regarding Mise-en-place and food storage.
- Attend daily and monthly meetings with the Chef de Cuisine and other meetings as requested by the Executive Chef / Executive Sous Chef.
- Report any problems regarding failure of machinery and small equipment to the Chef de Cuisine and to follow up and ensure the necessary work has been carried out.
- Check the main information board regarding changes in any Banquets or other information regarding the organization.
- Keep the section clean and tidy.
- Pass all information to the next shift.
- Accidents and sickness to be written in log book and report to the Executive Chef / Executive Sous Chef.
- Check Commis Chefs on his/her section: e.g. regarding personal hygiene.
- Assist the Chef de Cuisine in composing new recipes and menu ideas.
- Have a complete understanding of and adhere to the company’s policy relating to fire, hygiene and safety.
- The above description is not to be regarded as exhaustive. Other tasks and responsibilities of a broadly comparable nature may be added on a temporary or permanent basis as appropriate.

-Experience in kitchen beneficial but not essential
 -Hands-on approach with a can-do work style
 -Commitment to delivering exceptional guest service with a passion for the hospitality industry
 -Ability to find creative solutions taking ownership for duties and tasks assigned
 -Personal integrity, with the ability to work in an environment that demands excellence
 -Experience of working with IT systems on various platforms
 -Strong communication skills

Your team and working environment:
 In 1-2 sentences, introduce the team, property or office environment in a way that reflects the culture
 Note: Customization may be included for any specific local or legislative requirements, such as work permits