Demi Chef de Partie – Butchery Jobs in Qatar at Four Seasons

Title: Demi Chef de Partie – Butchery

Company: Four Seasons

Location: Qatar

In the words of Isadore Sharp, Founder and Chairman of Four Seasons Hotels and Resorts: “The reason for our success is no secret. It comes down to one single principle that transcends time and geography, religion and culture. It’s the Golden Rule – the simple idea that if you treat people well, the way you would like to be treated, they will do the same.” This philosophy is the cornerstone of the Four Seasons culture, truly making Four Seasons the best company to work for.

Four Seasons Hotels and Resorts has been recognized by FORTUNE Magazine’s 100 Best Companies to Work for, every year since the survey began in 1998.

Join our Team

Work on a team that is built on mutual respect, collaboration, and excellent service.
Four Seasons provides employees with the same level of care that we expect to be shared with our guests.
Four Seasons have been ranked in FORTUNE Magazine’s 100 best companies to work for.

Four Seasons Resort and Residences at the Pearl -Qatar

The upcoming project will include 161 fully-furnished apartments, perfect for both short and long-term stays, as well as 84 Private Residences, set along a private beach surrounded by lush gardens. Guests and residents alike will enjoy a full range of state-of-the-art amenities, including a signature restaurant by Michelin-starred chef, Joël Robuchon.

Our Team:

Our team is our greatest asset and the key to our success. We demonstrate our beliefs in the way we treat each other and by the example we set for one another. In all our interactions with our guests, customers, business associates and colleagues, we seek to deal with others, as we would have them deal with us. Our team is built on mutual respect, collaboration, excellent service and passion.

Who We Look For:

We look for employees who share the Golden Rule; people who, by nature, believe in treating others as we would have them treat us. We look for individuals who share a passion for excellence and who infuse that enthusiasm into everything they do.

Job Responsibilities


Forge a strong team spirit within his team by taking a personal interest in every employee in the department. Foster excellent inter-department cooperation
Actively involved in all facets of Training activities in the Food Preparation Department.
Ensures highest quality of all food prepared in the butchery, constantly inspects taste and visual appeal and portion size. Ensures standards recipes are followed strictly.
Complies with HACCP procedures and ensures highest level of hygiene and sanitation is all food preparation. Examine food suppliers and received goods for quality and quantity.
Must be “hands on” and able to practice and demonstrate excellent technical butchery skills.
Actively involved in the execution of special culinary events
Ensures high level of personal hygiene and grooming standards of the kitchen staff.
Equipment and fixtures are maintained well and reports any faults and damage.
Perform any other cognate duties as and when required.
Conversant with Material Control
Do ordering on Material control


Select, train, evaluate, lead, motivate, coach, and discipline all employees in the Kitchen’s food production area to ensure that established cultural and core standards are met.
Assist in the planning and development of recipes, and ensure the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control.
Ensure that sanitation standards as set forth by Four Seasons, local, state, and federal regulations are in compliance as well as the cleanliness and organization of the kitchen.
Maintain control systems which will assure quality and portion consistency, monitor food shipments to ensure they meet established purchasing specifications as well and foster an awareness of the importance of food preparation and quality.
Communicate with employees and managers to ensure operational needs are met as well as attend regular operational meetings to ensure effective coordination and cooperation between departments.
Comply with Four Seasons’ Category One and Category Two Work Rules and Standards of Conduct as set forth in Employee Handbook.
Work harmoniously and professionally with co-workers

Special Requirements

Technical education in Hospitality Management and/or Culinary school.
At least has 5 years kitchen experience in 5-Star Hotel/Resort at supervisory level.
Good knowledge and understanding of the butchery
Aware of latest food trends.
Requires reading, writing and oral proficiency in the English languages.
Computer literate
Strong supervisory, organisational and technical kitchen skills
Possesses business acumen, well developed guest PR skills and personal flair

About Four Seasons