Chef De Partie

RAFFLES; Saudi Arabia; On-site; SAR 150,000 - 240,000; Full time

Job summary

RAFFLES is seeking a skilled Chef de Partie to lead a designated kitchen section within our luxury hotel operations. You will maintain the highest standards of food quality and presentation, support the Sous Chef and Chef de Cuisine, and mentor junior chefs to drive excellence in daily service.

Ideal candidates have 3–5 years of professional kitchen experience, including 1–2 years in a Chef de Partie role, and hold a culinary diploma or professional certification.

Qualifications

• 3–5 years of professional kitchen experience, including 1–2 years in a Chef de Partie role.
• Experience in luxury hotels or high-end restaurants is preferred.
• Culinary diploma or professional kitchen certification required.

Responsibilities

• Take full responsibility for a designated kitchen section during preparation and service
• Prepare, cook and present dishes according to established recipes and luxury presentation standards
• Supervise, train and motivate Commis and Demi Chef de Partie team members
• Ensure food quality, taste and consistency meet Raffles amp Fairmont expectations
• Maintain strict adherence to HACCP food safety and hygiene standards
• Control food costs by minimizing waste and ensuring proper stock handling FIFO
• Assist in menu planning, recipe development and new dish trials when required
• Coordinate with other kitchen sections to ensure smooth service operations
• Ensure cleanliness, organization and proper maintenance of kitchen equipment
• Follow hotel policies, grooming standards and health and safety regulations

Skills

Kitchen experience

Chef de Partie experience

Education

Culinary diploma

Job description

The Chef de Partie is responsible for managing a specific kitchen section and ensuring the highest standards of food quality presentation and consistency in line with Raffles amp Fairmont brand standards. The role supports the Sous Chef and Chef de Cuisine in daily operations while leading and developing junior chefs.

Key Responsibilities

• Take full responsibility for a designated kitchen section during preparation and service
• Prepare, cook and present dishes according to established recipes and luxury presentation standards
• Supervise, train and motivate Commis and Demi Chef de Partie team members
• Ensure food quality, taste and consistency meet Raffles amp Fairmont expectations
• Maintain strict adherence to HACCP food safety and hygiene standards
• Control food costs by minimizing waste and ensuring proper stock handling FIFO
• Assist in menu planning, recipe development and new dish trials when required
• Coordinate with other kitchen sections to ensure smooth service operations
• Ensure cleanliness, organization and proper maintenance of kitchen equipment
• Follow hotel policies, grooming standards and health and safety regulations

Qualifications

• Minimum 3 5 years of professional kitchen experience, including at least 1 2 years as Chef de Partie or equivalent
• Experience in a luxury hotel or high-end restaurant is highly preferred
• Culinary diploma or professional kitchen certification required
• Strong knowledge of international cuisine (specialty cuisine is an advantage)
• Proven understanding of HACCP and food safety standards
• Ability to work flexible shifts, including weekends and public holidays