Chef De Partie

KRAIV; Jeddah; On-site; SAR 48,000 - 120,000; Full time

Job summary

A dining establishment in Jeddah is looking for a Chef De Partie to oversee a section of the kitchen, prepare high-quality dishes, and assist in menu planning. The ideal candidate should have 2-3 years of experience in a similar role, ideally in fine dining or at Michelin star restaurants. Responsibilities include ensuring food quality, compliance with safety standards, and supervising junior chefs. This full-time on-site role demands creativity, attention to detail, and strong communication skills, offering an excellent opportunity to grow in a dynamic kitchen environment.

Qualifications

• Minimum 2-3 years working in a similar role.
• Must have worked in a fine-dining restaurant or at Michelin star.
• Ability to work independently and as part of a team.

Responsibilities

• Oversee a specific section of the kitchen and prepare high-quality dishes.
• Assist Sous Chef in menu planning and food preparation.
• Ensure compliance with hygiene and safety standards.

Skills

Teamwork

Communication skills

Attention to detail

Creativity

Ability to work under pressure

Job description

Company Description

HAZAL a levantine cuisine concept with a shisha lounge to open in Jeddah.

Role Description

This is a full-time on-site role for a Chef De Partie at KRAIV in Jeddah. As a Chef De Partie, you will be responsible for overseeing a specific section of the kitchen, preparing high-quality dishes, and assisting in menu planning. You will work closely with the Head Chef to maintain high standards of food quality, hygiene, and presentation.

Chef de Partie is responsible to supervise the smooth running of a shift on a day to day basis to deliver a quality service on behalf of the Sous Chef and Executive Chef. Chef de Partie is responsible for helping to deliver high-quality food, handling purchase orders and keeping up to date with the newest products, recipes and preparation techniques. Under the control of Head chef, responsible for planning and pricing menus, preparing and cooking of an agreed section of the kitchen to adhere to agreed prices/budgets and maintain applicable quality standards and records whilst maintaining responsibility for ordering and obtaining supplies, quality control and management of team members.

Main Duties

• Ensuring compliance to sanitation, hygiene, health and safety legislation and organisational and quality requirements
• Assist Sous Chef to design, plan, cost and price menus, relating to the agreed section of the kitchen
• Co-ordinate food preparation relating to the agreed section of the kitchen
• Prepare and cook food relating to the agreed section of the kitchen
• Quality management of food relating to the agreed section of the kitchen
• Assist Sous Chef to investigate and resolve customer complaints within agreed criteria
• Effective liaison, support and assistance with the remainder of organisation
• Allocate workloads to junior team members as agreed
• Assist in the direction of the overall performance of the team
• Maintaining accurate records and accounts as required and reporting as agreed
• Set an example for team members of commitment, work ethic and habits and personal character
• Responsibly use resources and control expenses to operate within budgetary controls
• From time to time you may be expected to be part of special projects as are reasonably required of your job role
• You are responsible for your allocated workload and must meet all targets as agreed with your Sous Chef
• You must contribute towards the smooth running of the organisation generally
• Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation
• Full awareness of all menu items, their recipes, methods of production and presentation standards
• Follows good preservation standards for the proper handling of all food products at the right temperature
• Operate and maintain all department equipment and reporting of malfunctioning
• Ensure effective communication between staff by maintaining a secure and friendly working environment
• Cooking food for the specific area
• Assisting in preparing menus
• Preparing ingredients
• Supervise junior chefs
• Keep your area clean and hygienic
• Ensure high quality of production and presentation of food
• Maintaining and ordering stock
• Prepare all dishes to the correct recipe and quantity
• Take charge in the absence of the Sous Chef
• Attend training courses when required

Knowledge Requirements

• Minimum 2-3 years working in a similar role
• Must have worked in fine-dining restaurant or at Michelin star
• Ability to work as a team but also work independently
• Ability to work to deadlines
• Communication skills
• Keeping calm under pressure
• Assertiveness
• Attention to detail and creativity
• Organisational skills