Chef de Partie

InterContinental; Saudi Arabia; On-site; SAR 48,000 - 120,000; Full time

Job summary

An established industry player is seeking a skilled Sous Chef to oversee culinary operations in a dynamic kitchen environment. This role involves supervising food preparation, ensuring compliance with safety standards, and leading a talented kitchen team to deliver exceptional dining experiences. The ideal candidate will have a strong background in culinary management, with a passion for quality and guest satisfaction. Join this innovative firm and contribute to creating memorable meals that delight guests while fostering a collaborative and productive kitchen atmosphere.

Qualifications

• Proven experience in supervising culinary operations in a high-volume kitchen.
• Strong knowledge of food safety standards and ability to lead kitchen teams.

Responsibilities

• Supervises food preparation and production to ensure compliance with standards.
• Manages kitchen operations and ensures guest satisfaction through quality service.
• Leads kitchen staff and coordinates activities for smooth operations.

Skills

Supervisory Skills

Food Safety Standards Knowledge

Culinary Skills

Team Leadership

Customer Service

Education

Bachelor of Hotel Management

Job description

Bachelor of Hotel Management (Hotel Management)

Nationality: Any Nationality

Vacancy: 1 Vacancy

Job Description

Your Day-to-Day:

• Supervises the preparation and production of all hot or cold food items for buffet and a la carte menus to ensure compliance with recipes and specifications.
• Prepares and cooks foods of all types, either regularly or for special guests/functions.
• Checks the quality of raw and cooked food products to ensure standards are met.
• Determines food presentation and creates decorative food displays.
• Recognizes superior quality in products, presentations, and flavor.
• Maintains proper food handling, preparation, and storage standards.
• Assists in estimating daily restaurant production needs.
• Assists in developing daily and seasonal menu items.
• Plans and manages food quantities and plating requirements across operations (e.g., restaurant, banquet, pastry shop).
• Ensures compliance with applicable laws and regulations (e.g., HACCP, OSHA, ASI, Health Department).
• Supervises kitchen shift operations, ensuring compliance with Food & Beverage policies, standards, and procedures.
• Supervises and coordinates activities of cooks and kitchen staff.
• Leads by example demonstrating integrity, professionalism, and teamwork.
• Personally prepares food items and fulfills specific requests as needed.
• Supervises and manages kitchen employees; understands positions well enough to cover absences.
• Encourages mutual respect and collaboration among team members.
• Ensures team productivity and cross-training for smooth daily operations.
• Clearly communicates expectations and provides support.
• Maintains open, collaborative relationships within the team.
• Assumes Sous Chef duties in their absence.
• Assists with daily line-up meetings in the Chef's absence.
• Sets and supports achievement of performance, budget, and team goals.
• Develops plans and priorities for daily kitchen operations.
• Understands kitchen's financial impact and manages to exceed budgeted targets.
• Investigates, reports, and follows up on employee accidents.
• Implements and upholds company safety standards.
• Ensures service quality exceeds guest expectations and enhances satisfaction/retention.
• Manages day-to-day operations to uphold service and product standards.
• Interacts with guests to gather feedback on food and service.
• Responds to guest complaints and issues effectively.
• Sets a positive example in guest relations and encourages the same from staff.
• Provides coaching, feedback, and support to staff for improved guest experience.
• Empowers employees to deliver excellent customer service.
• Highlights guest satisfaction in departmental meetings, with a focus on continuous improvement.
• Identifies team development needs and provides coaching or mentoring.
• Participates in training restaurant staff on menu knowledge and preparation techniques.
• Contributes to performance appraisals by providing relevant feedback.
• Uses available training tools to develop team skills.
• Assists in recruiting and hiring qualified team members.

Qualifications:

• Proven experience in supervising culinary operations within a high-volume, multi-outlet kitchen environment, with strong knowledge of food safety standards (e.g., HACCP, OSHA).
• Demonstrated ability to lead and develop kitchen teams, ensuring consistent food quality, guest satisfaction, and operational efficiency.