Demi Chef de Partie (Team Member Restaurant)

A luxury hospitality brand for modern travellers, Anantara connects guests to genuine places, people and stories through personal experiences and providing heartfelt hospitality in the world’s most exciting destinations. From pristine islands and tropical beaches to cosmopolitan cities, tranquil deserts and lush jungles, Anantara welcomes guests for journeys rich in discovery.

Banana Island Resort Doha by Anantara is a crescent of golden beach and over water villas just off the coast of downtown Doha. Accessible by private catamaran, escape for family adventures, ocean thrills or serene spa bliss.

Enjoy an alcohol-free atmosphere with the little ones as you surf, dive, golf, bowl or cinema. Race across lagoon waters with a host of motorised water sports. Unwind in the Middle East’s only wellness centre in an island resort setting, spread across lush botanical gardens.

• Assist the Chef de Partie in the preparation and cooking of dishes according to menu specifications and recipes, ensuring that all dishes are cooked to the highest quality standards
• Prepare ingredients, including butchering meat, filleting fish, and preparing vegetables
• Ensure compliance with food safety and hygiene standards, and assist with maintaining all necessary documentation to ensure adherence to regulations
• Train and mentor junior kitchen staff, ensuring that they are meeting performance standards and that their professional development needs are met
• Collaborate with the management team to develop and implement strategies to drive sales and profitability
• Maintain a clean, organized, and safe kitchen environment, ensuring that all equipment is well-maintained and functioning properly

• Proven experience as a line cook or commis chef in a high-volume restaurant environment
• Excellent culinary skills and knowledge of international and regional cuisines
• Experience in food preparation and recipe development
• Strong communication and interpersonal skills, with the ability to work effectively as part of a team
• Strong organizational skills, with the ability to manage multiple tasks simultaneously
• Demonstrated ability to work effectively in a fast-paced environment
• Ability to work flexible hours, including evenings and weekends
• Degree or diploma in culinary arts or related field is preferred, but not required