Chef de Partie

InterContinental Hotels Group; Saudi Arabia; Remote; SAR 78,000 - 112,000; Full time

Job summary

Holiday Inn Riyadh Rose Yard, operated by InterContinental Hotels Group (IHG), is seeking a Chef de Partie – Specialty / Roof Café to lead a key kitchen section in a high-end hotel in Riyadh. You will ensure high-quality dish preparation and presentation while upholding IHG standards and driving junior staff development.

The role requires 3–5 years in a similar capacity within upscale hospitality, strong English communication, and the ability to work under pressure in a fast-paced kitchen

Qualifications

• Diploma or vocational certificate in Culinary Arts or related field.
• 3–5 years of culinary experience, including 1–2 years as a Demi Chef de Partie or similar role.
• Experience in 4- or 5-star hotel or upscale restaurant preferred.
• Strong knowledge of international cuisine, HACCP, and sanitation standards.
• Experience supervising junior kitchen staff.
• Good command of English; ability to work under pressure in a fast-paced kitchen.

Responsibilities

• Manage the daily operations of the assigned kitchen section within the Specialty / Roof Café.
• Prepare, cook, and present food according to approved recipes, quality standards, and presentation guidelines.
• Ensure mise en place is completed and the section is prepared before service.
• Monitor food quality, portion control, and presentation throughout service.
• Supervise and support Demi Chefs, Commis Chefs, and Cooks.
• Maintain compliance with HACCP, food safety, hygiene, and sanitation standards.
• Train and coach junior kitchen colleagues to improve skills.
• Maintain cleanliness and organization of the assigned kitchen area and equipment.

Skills

Culinary techniques

Kitchen operations

Leadership

Communication

English proficiency

Education

Diploma or vocational certificate in Culinary Arts

Job description

Description

We are looking for a Chef de Partie – Specialty / Roof Café to join our Culinary team at Holiday Inn Riyadh Rose Yard. The successful candidate will be responsible for managing an assigned kitchen section, ensuring the preparation and presentation of high-quality dishes that meet hotel and IHG standards. The role oversees daily kitchen operations within the designated section, maintains food safety and hygiene standards, and supports the development of junior culinary colleagues while contributing to an exceptional dining experience.

Key Responsibilities:

• Manage the daily operations of the assigned kitchen section within the Specialty / Roof Café.
• Prepare, cook, and present food according to approved recipes, quality standards, and presentation guidelines.
• Ensure all mise en place is completed and the assigned section is fully prepared before each service period.
• Monitor food quality, consistency, portion control, and presentation throughout service.
• Supervise and support Demi Chefs, Commis Chefs, and Cooks within the assigned section.
• Maintain compliance with HACCP, food safety, hygiene, and sanitation standards at all times.
• Ensure proper storage, labeling, dating, and stock rotation of food items using FIFO procedures.
• Monitor inventory levels and submit requisitions to maintain adequate stock while minimizing waste.
• Assist the Sous Chef with menu implementation, recipe consistency, and daily production planning.
• Ensure efficient communication and coordination with other kitchen sections during service.
• Report equipment malfunctions, maintenance requirements, and operational issues promptly.
• Train and coach junior kitchen colleagues to improve technical skills and performance.
• Maintain cleanliness and organization of the assigned kitchen area and equipment.
• Comply with IHG brand standards, hotel policies, and all health and safety regulations.
• Perform any other duties assigned by the Sous Chef or Executive Chef.
  

Requirements:

• Diploma or vocational certificate in Culinary Arts or a related field is preferred.
• Minimum 3–5 years of culinary experience, including at least 1–2 years as a Demi Chef de Partie or similar role, preferably within a 4- or 5-star hotel or upscale restaurant.
• Strong knowledge of food preparation techniques, kitchen operations, and international cuisine.
• Good understanding of HACCP, food safety, and sanitation standards.
• Experience in supervising junior kitchen colleagues.
• Strong organizational, communication, and teamwork skills.
• Ability to work efficiently under pressure in a fast-paced kitchen environment.
• Good command of English.
• Flexibility to work shifts, weekends, and public holidays.