Chef De Partie

Leylaty Group; Jeddah; On-site; SAR 78,120 - 122,760; Full time

Job summary

Leylaty Group is seeking a Chef De Partie to supervise a specific kitchen section in a central catering unit and to contribute to off-site event execution. You will lead a hands-on team, ensure quality and consistency, and coordinate with senior chefs to deliver exceptional service.

The role requires strong leadership, attention to detail, and the ability to thrive in both production and event environments, with a focus on food safety and efficiency.

Qualifications

• Experience leading kitchen teams in high-volume catering.
• Ability to train and mentor junior chefs.
• Strong communication with Sous Chefs and management.

Responsibilities

• Oversee a specific kitchen section and ensure timely prep and cooking for events.
• Coordinate on-site and off-site cooking, plating, and service.
• Maintain hygiene and safety standards in line with HACCP and company policy.
• Monitor freshness, rotate stock, and assist with inventory counts.

Skills

Leadership

Teamwork

Communication

Stock Management

Adaptability

Speed and Precision

Job description

Position Purpose

The Chef De Partie is responsible for overseeing a specific section of the kitchen, preparing high-quality dishes, and ensuring that the kitchen operates smoothly. This role requires a high level of skill, creativity, and attention to detail. Reporting directly to the Sous Chefs, and ultimately to the Executive Sous Chef and Executive Chef, this role involves managing a specific section during high-volume production in our central catering unit and playing a crucial, hands‑on role in the execution of off‑site catering events. To be a natural leader of junior staff and possess the adaptability required to excel in both kitchen production and event service environments.

Main Responsibilities

Culinary Production (In-Unit)

• Section Management: Fully manage and run a specific kitchen section during production, ensuring all assigned prep and cooking tasks are completed accurately and on time for scheduled events.
• Quality Control: Ensure all food leaving the section adheres strictly to established recipes, portion control guidelines, and the highest standards of taste and presentation.
• Batch Cooking: Execute large-batch cooking and production methods efficiently while maintaining the quality required for fine dining and large- scale catering.
• Hygiene and Safety: Maintain impeccable cleanliness and organization of the station and equipment, strictly following all HACCP and food safety procedures.

Event Execution (Off-Site)

• On- Site Cooking: Travel to off-site event locations and execute cooking, finishing, and plating tasks as directed by the Sous Chef or Chef de Cuisine.
• Setup and Breakdown: Assist in the meticulous loading, setting up, operation, and careful breakdown of temporary kitchen equipment and food items at event venues.
• Presentation: Take direct responsibility for the final plating and garnishing of dishes to ensure presentation consistency that meets client expectations.
• Logistics Support: Act as a communication link between the event chef leadership and the junior staff, ensuring the smooth flow of service.

Leadership and Training

• Team Guidance: Train, mentor, and supervise Demi Chef De Parti and Commis Chefs assigned to their station, ensuring they understand and follow all procedures and quality standards.
• Communication: Clearly communicate production needs, inventory shortages, and equipment issues to the Sous Chefs and kitchen management team.
• Stock Management: Monitor product freshness, rotate stock, and assist with inventory counts and organization for their designated station.

Key Competencies

• Adaptability: Exceptional ability to transition smoothly between the regimented environment of central production and the dynamic, unpredictable nature of off-site events.
• Ownership: A sense of responsibility and accountability for the output of their station.
• Teamwork: Excellent collaboration skills and a positive attitude, serving as a role model for junior staff.
• Speed and Precision: The ability to maintain high quality and consistency while working quickly under time constraints.