Chef De Partie (Saudi)

فنادق مادن Maden Hotels; Medina Province; On-site; SAR 60,000 - 90,000; Full time

Job summary

Maden Hotels is seeking a Chef de Partie to lead the hot kitchen, preparing and presenting high‑quality dishes with precision and creativity. This role requires strong organization, teamwork, and a commitment to food safety.

You will train junior chefs, manage stock for the hot section, and collaborate with the head chef to develop seasonal specials while maintaining consistency and efficiency in a fast-paced environment.

Qualifications

• Proven experience in a kitchen handling large volumes of food.
• Excellent knowledge of cooking techniques.
• Strong organizational skills and the ability to multitask.
• Ability to work under pressure in a fast-paced environment.
• Graduate of hospitality/hotel management with a diploma or higher.
• Experience in kitchen operations and food health and safety for more than 5 years.

Responsibilities

• Prepare, cook, and present hot dishes according to recipes and quality standards.
• Manage the preparation of all hot food items including meats, fish, vegetables, soups, and sauces.
• Ensure food is prepared in a timely manner, and dishes are delivered and fresh.
• Monitor the quality of dishes at all stages of preparation and presentation.
• Ensure portion control, waste reduction, and consistency in cooking.
• Train, mentor, and supervise junior chefs to maintain high standards.
• Communicate effectively with the head chef and other section leaders to coordinate kitchen activities.
• Maintain stock levels of ingredients required for the hot section.
• Assist in ordering and ensuring proper storage of perishable items.
• Minimize food waste by using stock efficiently.
• Follow and enforce strict hygiene and safety procedures in the kitchen.
• Maintain cleanliness and organization of the hot section at all times.
• Ensure compliance with food safety regulations, including allergen management.
• Contribute to the development and refinement of new dishes for the restaurant's menu.
• Work with the head chef to create seasonal dishes and specials.

Skills

High-volume cooking

Cooking techniques

Multitasking

Under pressure

Attention to detail

Education

Diploma or higher in Hospitality/Hotel Management

Job description

The Chef de Partie is responsible for managing and preparing all dishes, including meat, fish, poultry, sauces, soups, and vegetables. The role involves working with a high level of precision and creativity to ensure that dishes are prepared to the restaurant's standards, while maintaining a clean and organized kitchen environment.

Responsibilities

• Prepare, cook, and present hot dishes according to recipes and quality standards
• Manage the preparation of all hot food items including meats, fish, vegetables, soups, and sauces.
• Ensure food is prepared in a timely manner, and dishes are delivered and fresh.
• Monitor the quality of dishes at all stages of preparation and presentation.
• Ensure portion control, waste reduction, and consistency in cooking.
• Work closely with other kitchen staff, including commis chefs and junior members of the brigade, to ensure smooth kitchen operations.
• Train, mentor, and supervise junior chefs to maintain high standards.
• Communicate effectively with the head chef and other section leaders to coordinate kitchen activities.
• Maintain stock levels of ingredients required for the hot section.
• Assist in ordering and ensuring proper storage of perishable items.
• Minimize food waste by using stock efficiently.
• Follow and enforce strict hygiene and safety procedures in the kitchen.
• Maintain cleanliness and organization of the hot section at all times.
• Ensure compliance with food safety regulations, including allergen management
• Contribute to the development and refinement of new dishes for the restaurant's menu
• Work with the head chef to create seasonal dishes and specials.

Qualifications

• Proven experience in a kitchen handling large volumes of food,
• excellent knowledge of cooking techniques,
• strong organizational skills and the ability to multitask.
• Ability to work under pressure in a fast-paced environment.
• Great attention to detail to ensure consistent quality in every dish.
• Graduate of an educational institution specializing in hospitality services/hotel management, with a diploma or higher
• Experience in kitchen operations and food health and safety for more than 5 years