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Sushi Chef de Partie

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Marriott Bonvoy

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Location:
Qatar , Doha

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Category:
Hospitality and Tourism

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Contract Type:
Employment contract

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Salary:

Not provided
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Job Responsibility:

  • Supervises the preparation and production of all hot or cold food items for buffet and a la carte menu
  • Supervises kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures
  • Maintains food preparation handling and correct storage standards
  • Recognizes superior quality products, presentations and flavor
  • Plans and manages food quantities and plating requirements for the food operation
  • Communications production needs to key personnel
  • Produces production prep list
  • Assists in developing daily and seasonal menu items
  • Ensures compliance with all applicable laws and regulations
  • Assists in estimating daily restaurant production needs
  • Prepares and cooks foods of all types
  • Checks the quality of raw and cooked food products
  • Determines how food should be presented and creates decorative food displays
  • Supervises and coordinates activities of cooks and workers engaged in food preparation
  • Utilizes interpersonal and communication skills to lead, influence, and encourage others
  • Leads shift teams while personally preparing food items and executing requests
  • Supervises and manages restaurant kitchen employees
  • Encourages and builds mutual trust, respect, and cooperation among team members
  • Serving as a role model to demonstrate appropriate behaviors
  • Ensuring and maintaining the productivity level of employees
  • Ensures employees are cross-trained
  • Ensures employees understand expectations and parameters
  • Establishes and maintains open, collaborative relationships with employees
  • Assumes duties of the Sous Chef in his/her absence
  • Assists Chef in daily line up and conducts in his/her absence
  • Sets and supports achievement of kitchen goals
  • Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work
  • Understands the impact of kitchen operation on the overall property financial goals and objectives
  • Effectively investigates, reports and follows-up on employee accidents
  • Knows and implements company safety standards
  • Provides services that are above and beyond for customer satisfaction and retention
  • Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers
  • Improves service by communicating and assisting individuals to understand guest needs
  • Sets a positive example for guest relations
  • Emphasizes guest satisfaction during all departmental meetings
  • Empowers employees to provide excellent customer service
  • Handles guest problems and complaints
  • Interacts with guests to obtain feedback on product quality and service levels
  • Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others
  • Participates in training restaurant staff on menu items
  • Manages employee progressive discipline procedures
  • Participates in the employee performance appraisal process
  • Uses all available on the job training tools for employees
  • Assists as needed in the interviewing and hiring of employee team members
  • Provides information to supervisors, co-workers, and subordinates
  • Analyzes information and evaluating results to choose the best solution and solve problems
  • Attends and participates in all pertinent meetings

Requirements:

  • High school diploma or GED
  • 4 years experience in the culinary, food and beverage, or related professional area
  • OR 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major
  • 2 years experience in the culinary, food and beverage, or related professional area

Additional Information:

Job Posted:
May 10, 2026

Employment Type:
Fulltime
Work Type:
On-site work
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