Chef De Partie - Cold Kitchen

InterContinental; Saudi Arabia; On-site; SAR 30,000 - 50,000; Full time

Job summary

A leading hotel is seeking a Chef De Partie for the Cold Kitchen to ensure high-quality food preparation and adherence to established recipes. The ideal candidate will have a culinary diploma, relevant experience, and the ability to work in a fast-paced team-oriented environment. Responsibilities include overseeing kitchen operations, collaborating on menu development, and ensuring compliance with health regulations.

Qualifications

• Minimum one year experience in the same role with an International brand.
• Experience in a busy kitchen environment.
• Willingness to learn and adapt.

Responsibilities

• Oversee cold kitchen preparations ensuring quality and standards.
• Collaborate with the Executive Chef on menu development.
• Maintain cleanliness and proper storage of food items.

Skills

Work under pressure

Teamwork

Attention to detail

Education

Diploma or Certificate in Culinary

Job description

Bachelor of Hotel Management(Hotel Management)

Nationality

Any Nationality

Vacancy

1 Vacancy

Job Description

A little taste of your day-to-day:

Every day is different, but you ll mostly be:

• Oversee the consistency of various preparations within the cold kitchen to ensure quality products and adherence to standard recipes.
• Prepares all cold food according to recipes, guidelines, and standards set by the Executive Chef or hotel standards.
• Ensures that assigned work area has the proper level of par stocks and supplies according to daily production sheets, daily menus, and banquet events.
• Always keep all refrigeration, equipment, storage, and working areas in clean, working condition to comply with health department regulations.
• Visually inspects, selects, and uses only food items of the highest standard in the preparation of all menu items.
• Properly label and date all products to ensure safekeeping and sanitation.
• Effectively communicate with other chefs and service staff to fulfil and address any issues or needs requested by guests.
• Plan, prepared, and set up to provide quality service and products to all outlets requiring items from the cold kitchen.
• Collaborate with the Executive Chef in menu development and implementation of banquet menus.
• Monitors waste and overproduction, as well as utilizes leftovers, ensures proper rotation and quality control.
• Utilize established company control procedures for food cost and food quality.
• Assist Executive chef in overseeing weekly and monthly inventories, and ordering of food and supplies.
• Perform all other job-related duties as requested by the management.

What We need from you:

Your experience and skills include:

• Diploma or Certificate in Culinary and a minimum of at least one year in the same role with an International brand is an advantage
• Ability to work well under pressure in a fast-paced environment
• Ability to work cohesively and collectively as part of a team
• Experience working in a busy kitchen environment and working to deadlines
• Willingness to learn new things and work as part of a wider hotel team

Company Industry

• Hotels
• Hospitality

Department / Functional Area

• Chefs
• F&B
• Front Desk

Keywords

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