Chef de Partie - Lead a High-Impact Hotel Kitchen

Ewaa Hotels; Riyadh; On-site; SAR 78,000 - 123,000; Full time

Job summary

EWAA Hotels is seeking a Chef de Partie to lead an assigned kitchen section, ensuring consistent quality, accurate preparation, and elegant presentation in line with hotel policies.

You will coordinate with the Sous Chef and other sections to deliver smooth service, maintain mise en place, monitor stock, and uphold strict hygiene and safety standards across all dishes. Training junior kitchen staff and supporting busy service periods are also key elements of the role.

Qualifications

• Culinary Diploma or relevant culinary qualification.
• 2–3 years of experience in a similar position, preferably in hotels.
• Hotel or hospitality experience is required.
• Good knowledge of food preparation and cooking techniques.
• Strong understanding of HACCP, food safety, and hygiene standards.
• Ability to work under pressure in a fast-paced kitchen environment.
• Good teamwork and communication skills.
• Flexibility to work shifts, weekends, and holidays.

Responsibilities

• Manage and supervise the assigned kitchen section during daily operations.
• Prepare and cook food according to approved recipes, menus, and presentation standards.
• Ensure consistent quality, taste, portion size, and presentation.
• Coordinate with the Sous Chef and other kitchen sections to ensure smooth service.
• Monitor food preparation and ensure proper mise en place.
• Maintain cleanliness and organization of the assigned work area.
• Ensure compliance with food safety, hygiene, and sanitation standards.
• Monitor stock levels and report shortages or quality issues.
• Minimize food waste and maintain proper portion control.
• Assist in training and guiding Commis Chefs and junior kitchen staff.
• Support the kitchen team during busy service periods and special events.

Education

Culinary Diploma

Job description

EWAA Hotels is seeking a Chef de Partie to lead an assigned kitchen section, ensuring consistent quality, accurate preparation, and elegant presentation in line with hotel policies.

You will coordinate with the Sous Chef and other sections to deliver smooth service, maintain mise en place, monitor stock, and uphold strict hygiene and safety standards across all dishes. Training junior kitchen staff and supporting busy service periods are also key elements of the role.