Chef de partie

SLS; Saudi Arabia; On-site; SAR 30,000 - 60,000; Full time

Job summary

An established industry player in the hospitality sector is seeking a talented Chef de Partie to join their prestigious kitchen team. This role involves managing a specific section, ensuring culinary excellence, and supervising junior staff to maintain high standards of food preparation and presentation. The ideal candidate will have a strong background in culinary arts, with a passion for innovation and guest experience. Join a dynamic environment where your culinary skills can shine and contribute to memorable dining experiences for guests.

Qualifications

• Minimum 5+ years of culinary experience in a luxury hotel or high-quality restaurant.
• Proven track record in kitchen management and team leadership.

Responsibilities

• Manage a specific section of the kitchen, ensuring high-quality dish preparation.
• Support the Sous Chef in training and mentoring kitchen personnel.
• Enforce food safety and hygiene standards.

Skills

Culinary Arts

Food Safety Regulations

Team Leadership

Time Management

Organizational Skills

Education

Degree in Culinary Arts

Job description

Bachelor of Hotel Management (Hotel Management)

Nationality: Any Nationality

Vacancy: 1 Vacancy

Job Description

Position Summary:

The Chef de Partie is responsible for managing a specific section of the kitchen, ensuring the consistent preparation and presentation of high-quality dishes in line with the hotel’s luxury standards. This role includes supervising Commis chefs, maintaining cleanliness and organization of the station, and supporting the Sous Chef in daily operations. The Chef de Partie plays a key role in upholding culinary excellence across all hotel dining outlets, including fine dining, in-room dining, and banqueting.

Key Responsibilities:

Strategic & Culinary Leadership

• Support the Sous Chef to execute innovative menus that reflect the restaurant’s concept and seasonal availability, considering sustainability commitments.
• Ensure high standards of food preparation and presentation across all kitchen sections.
• Assist the Sous Chef in monitoring recipe standards, portion sizes, and maintaining consistency of quality.
• Supervise and train junior staff in your area of responsibility.

People Management

• Support the Sous Chef in training, coaching, and mentoring kitchen personnel.
• Understand the job descriptions and responsibilities of subordinates in the outlet or involved in the outlet.
• Attend training and development programs as required to improve performance and promote team development.
• Provide ongoing coaching and conduct performance evaluations.
• Evaluate the performance of subordinates objectively and conduct periodic appraisals.
• Foster a positive, respectful, and high-performance kitchen culture.

Operations & Cost Control

• Uphold all food policies and procedures in the kitchen and ensure compliance.
• Monitor portion control and waste management.
• Prepare, cook, and present dishes in your area to the highest standards.
• Ensure mise en place is completed before service.
• Maintain accurate inventory records and assist with ordering.
• Ensure efficient resource use and minimize food waste.
• Oversee equipment conditions and report deficiencies.

Compliance & Safety

• Enforce strict adherence to food safety, hygiene, and sanitation standards.
• Maintain compliance with local health regulations and food handling policies.
• Conduct regular kitchen inspections and prepare for health inspections.
• Work closely with front-of-house management to ensure cohesive service and guest satisfaction.
• Handle special dietary requests, VIP services, and menu modifications as needed.
• Maintain a strong presence during service and interact with guests when appropriate.

Qualifications

• Degree in Culinary Arts or related field preferred.
• Experience in a 5-star luxury hotel or high-quality standalone restaurant.
• Minimum 5+ years of culinary experience, with at least 2 years in a Demi Chef de Partie or similar supervisory role.
• Proven track record in kitchen management and team leadership.
• In-depth knowledge of food safety regulations and culinary techniques.
• Strong organizational and time-management skills.
• Passionate about food, innovation, and guest experience.
• Physically able to stand for extended periods and lift up to 20kg.

Company Industry

• Hotels
• Hospitality

Department / Functional Area

• Chefs
• F&B
• Front Desk

Keywords

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