Chef De Partie

InterContinental Hotels Group; Saudi Arabia; On-site; SAR 30,000 - 45,000; Full time

Job summary

A leading company in the hospitality sector is seeking a Chef De Partie to oversee kitchen operations and maintain high service standards. The ideal candidate will ensure food quality, manage kitchen staff, and uphold hygiene practices. This role requires culinary expertise and strong leadership skills, contributing to an exceptional guest experience.

Qualifications

• At least two years of experience in a similar role, preferably in the hotel industry.

Responsibilities

• Support and direct Outlet Chef and Sous Chef in operations.
• Ensure high standards of cleanliness and organization.
• Prepare, cook, and dress all cold/hot foods.

Skills

Fluency in English

Basic computer skills

Education

High School Degree

Culinary Arts Graduate

Job description

Support, oversee, and direct the Outlet Chef and Sous Chef in all aspects of operations within the section, adhering to established IHG policies, procedures, service performance, and product standards. Embrace the "One Team and Service" attitude of the InterContinental Hotels Group and uphold the brand ethos.

FINANCIAL RETURNS

• Initiate daily requisitions based on business needs, banquets, and occupancy, while minimizing wastage, monitoring storage regulations, and controlling food costs.
• Implement measures to reduce wastage and spoilage.
• Ensure all food is issued with proper documentation and only to authorized persons; report irregularities immediately to the Executive Chef or delegate.

PEOPLE

• Provide guidance to Demi Chef de Partie, Commis, including Kitchen Stewards.
• Maintain standards for hygiene, sanitation, and safety.
• Foster good relationships within the F&B production, service teams, and F&B Stewards team.

GUEST EXPERIENCE

• Ensure high standards of cleanliness and organization within the section, suitable for food production.
• Oversee standards of food quality and presentation.
• Prepare, cook, and dress all cold/hot foods, including à la carte orders, buffet preparations, banquet, and outside catering, ensuring freshness and adherence to standards.

RESPONSIBLE BUSINESS

• Cook and present menu items according to recipes and standards.
• Follow FIFO procedures in food storage and monitor proper storage practices.
• Ensure equipment, stores, and work areas are operational and regularly cleaned.

Accountability

• Maintain high service standards to uphold the hotel's image and provide star-class service as a Chef De Partie, performing duties professionally and efficiently.
• Supervise Demi Chef de Partie, Commis 1, and Commis 2.

QUALIFICATIONS AND REQUIREMENTS

• High School Degree or Culinary Arts Graduate, with basic food hygiene certificates.
• At least two years of experience in a similar role, preferably in the hotel industry.
• Fluency in English, both written and spoken; additional languages such as Arabic or Hindi are preferred.
• Basic computer skills are advantageous.