Chef de Partie Japanese Cuisine (Short Term Contract)
Company
Marriott Hotels Resorts
Location
Doha (+1 other)
Job Type
Full-time
Via
via Talent.com
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Job Description
Description
JOB SUMMARY
Assists the Sous Chef in ensuring the quality consistency and production of areas of responsibility in kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results.
CANDIDATE PROFILE
Education and Experience
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.
CORE WORK ACTIVITIES
Ensuring Culinary Standards and Responsibilities are Met
Supervises the preparation and production of all hot or cold food items for buffet and a la carte menu to ensure that they are in compliance with the prescribed recipes and specifications.
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 (e.g. restaurant banquet pastry shop).
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 (e.g. HACCP OSHA ASI and Health Department).
Assists in estimating daily restaurant production needs.
Prepares and cooks foods of all types either on a regular basis or for special guests or functions.
Checks the quality of raw and cooked food products to ensure that standards are met.
Determines how food should be presented and creates decorative food displays.
Leading Kitchen Team
Supervises and coordinates activities of cooks and workers engaged in food preparation.
Utilizes interpersonal and communication skills to lead influence and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
Leads shift teams while personally preparing food items and executing requests based on required specifications.
Supervises and manages restaurant kitchen employees. Understanding employee positions well enough to perform duties in employees absence.
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 to support successful daily operations.
Ensures employees understand expectations and parameters.
Establishes and maintains open collaborative relationships with employees and ensures employees do the same within the team.
Assumes duties of the Sous Chef in his/her absence.
Assists Chef in daily line up and conducts in his/her absence.
Establishing and Maintaining Kitchen Goals
Sets and supports achievement of kitchen goals including performance goals budget goals team goals etc.
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 and manages to achieve or exceed budgeted goals.
Effectively investigates reports and follows-up on employee accidents.
Knows and implements company safety standards.
Ensuring Exceptional Customer Service
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 on a daily basis.
Improves service by communicating and assisting individuals to understand guest needs providing guidance feedback and individual coaching when needed.
Sets a positive example for guest relations.
Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.
Empowers employees to provide excellent customer service.
Handles guest problems and complaints.
Interacts with guests to obtain feedback on product quality and service levels.
Managing and Conducting Human Resource Activities
Identifies the developmental needs of others and coaching mentoring or otherwise helping others to improve their knowledge or skills.
Participates in training restaurant staff on menu items including ingredients preparation methods and unique tastes.
Manages employee progressive discipline procedures.
Participates in the employee performance appraisal process providing feedback as needed.
Uses all available on the job training tools for employees.
Assists as needed in the interviewing and hiring of employee team members with appropriate skills.
Additional Responsibilities
Provides information to supervisors co-workers and subordinates by telephone in written form e-mail or in person.
Analyzes information and evaluating results to choose the best solution and solve problems.
Attends and participates in all pertinent meetings.
At Marriott International we are dedicated to being an equal opportunity employer welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and greatest strength lies in the rich blend of culture talent and experiences of our associates. We are committed to non-discrimination on any protected basis including disability veteran status or other basis protected by applicable law.
Key Skills
Abinitio,Cooking,Consumer Durables,Interior Fit-Out,IT System Administration,ITI
Employment Type : Full-Time
Experience: years
Vacancy: 1
JOB SUMMARY
Assists the Sous Chef in ensuring the quality consistency and production of areas of responsibility in kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results.
CANDIDATE PROFILE
Education and Experience
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.
CORE WORK ACTIVITIES
Ensuring Culinary Standards and Responsibilities are Met
Supervises the preparation and production of all hot or cold food items for buffet and a la carte menu to ensure that they are in compliance with the prescribed recipes and specifications.
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 (e.g. restaurant banquet pastry shop).
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 (e.g. HACCP OSHA ASI and Health Department).
Assists in estimating daily restaurant production needs.
Prepares and cooks foods of all types either on a regular basis or for special guests or functions.
Checks the quality of raw and cooked food products to ensure that standards are met.
Determines how food should be presented and creates decorative food displays.
Leading Kitchen Team
Supervises and coordinates activities of cooks and workers engaged in food preparation.
Utilizes interpersonal and communication skills to lead influence and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
Leads shift teams while personally preparing food items and executing requests based on required specifications.
Supervises and manages restaurant kitchen employees. Understanding employee positions well enough to perform duties in employees absence.
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 to support successful daily operations.
Ensures employees understand expectations and parameters.
Establishes and maintains open collaborative relationships with employees and ensures employees do the same within the team.
Assumes duties of the Sous Chef in his/her absence.
Assists Chef in daily line up and conducts in his/her absence.
Establishing and Maintaining Kitchen Goals
Sets and supports achievement of kitchen goals including performance goals budget goals team goals etc.
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 and manages to achieve or exceed budgeted goals.
Effectively investigates reports and follows-up on employee accidents.
Knows and implements company safety standards.
Ensuring Exceptional Customer Service
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 on a daily basis.
Improves service by communicating and assisting individuals to understand guest needs providing guidance feedback and individual coaching when needed.
Sets a positive example for guest relations.
Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.
Empowers employees to provide excellent customer service.
Handles guest problems and complaints.
Interacts with guests to obtain feedback on product quality and service levels.
Managing and Conducting Human Resource Activities
Identifies the developmental needs of others and coaching mentoring or otherwise helping others to improve their knowledge or skills.
Participates in training restaurant staff on menu items including ingredients preparation methods and unique tastes.
Manages employee progressive discipline procedures.
Participates in the employee performance appraisal process providing feedback as needed.
Uses all available on the job training tools for employees.
Assists as needed in the interviewing and hiring of employee team members with appropriate skills.
Additional Responsibilities
Provides information to supervisors co-workers and subordinates by telephone in written form e-mail or in person.
Analyzes information and evaluating results to choose the best solution and solve problems.
Attends and participates in all pertinent meetings.
At Marriott International we are dedicated to being an equal opportunity employer welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and greatest strength lies in the rich blend of culture talent and experiences of our associates. We are committed to non-discrimination on any protected basis including disability veteran status or other basis protected by applicable law.
Key Skills
Abinitio,Cooking,Consumer Durables,Interior Fit-Out,IT System Administration,ITI
Employment Type : Full-Time
Experience: years
Vacancy: 1
Frequently Asked Questions
Quick answers about Restaurant Jobs
What is the minimum monthly wage for restaurant workers such as waiters and kitchen staff in Qatar as of 2026?
As per the Ministry of Labour, the minimum wage for restaurant workers in Qatar is 1,000 QAR per month plus food and accommodation allowances of 300 QAR each as of 2026. Overtime rates must be paid at 1.25 times the hourly rate for hours exceeding 8 per day. This applies uniformly to all private sector roles including restaurants.
What work visa and permit documents are required for foreign nationals applying to restaurant jobs in Qatar in 2026?
As per the Ministry of Labour, foreign restaurant workers need a valid work visa sponsored by the employer, a medical fitness certificate from an approved Qatar center, and a Qatar ID issued within 90 days of arrival as of 2026. The employer must obtain prior approval through the MOL online portal before the visa is stamped.
What education and experience levels are required to qualify for restaurant positions like chef or supervisor in Qatar?
As per the Ministry of Labour, restaurant chefs require a minimum of 3 years relevant experience plus a vocational certificate while supervisors need 5 years experience with no formal degree mandated as of 2026. Entry-level waiter roles require only basic literacy and 1 year of prior service experience.
Which documents must be submitted when applying for restaurant jobs through the official Qatar MOL system in 2026?
As per the Ministry of Labour, applicants must upload a valid passport, recent passport photos, attested educational certificates if applicable, and a police clearance certificate dated within 6 months as of 2026. All documents require Arabic translation by an approved translator before MOL submission.
