Demi Chef De Partie

Accor; Jeddah; On-site; SAR 48,000 - 120,000; Full time

Job summary

A leading hospitality company is seeking a skilled Demi Chef De Partie to oversee kitchen operations in Jeddah. The role involves managing a specific section, ensuring high-quality food preparation, and mentoring junior staff. Ideal candidates will have culinary degrees and significant experience in professional kitchens, with a strong commitment to food safety and innovative dish creation.

Qualifications

• Substantial experience as a Demi Chef de Partie or equivalent role.
• Possession of a culinary degree or equivalent experience.
• Food safety certification (e.g., ServSafe) preferred.

Responsibilities

• Manage and oversee a designated section of the kitchen.
• Collaborate with kitchen staff to create and execute menu items.
• Enforce food safety standards and hygiene regulations.

Skills

Culinary expertise

Food safety knowledge

Communication skills

Team collaboration

Attention to detail

Education

Culinary degree

Job description

The Demi Chef De Partie position requires a highly skilled culinary professional to oversee a specific section of the kitchen, ensuring the highest standards of quality and efficiency in food preparation and service delivery.

• Assume full responsibility for managing and overseeing a designated section of the kitchen, with a primary focus on maintaining exceptional quality in dish preparation and ensuring timely delivery of culinary offerings.
• Collaborate effectively with the Chef de Partie and other kitchen personnel to meticulously create and execute menu items, adhering to established culinary standards.
• Rigorously enforce and maintain strict compliance with food safety standards and hygiene regulations, recognizing the critical importance of these measures in safeguarding public health.
• Contribute significantly to the development of innovative recipes and menu items, demonstrating advanced culinary expertise and creative prowess in gastronomic conceptualization.
• Implement and oversee proper storage and rotation protocols for ingredients, with the dual objectives of minimizing waste and preserving optimal freshness of all culinary components.
• Provide comprehensive training and mentorship to junior kitchen staff, fostering a professional, collaborative, and supportive work environment that promotes skill development and culinary excellence.
• Actively participate in scheduled kitchen meetings, contributing valuable insights on menu modifications, special event planning, and operational enhancements to drive continuous improvement.
• Maintain impeccable cleanliness and organization standards within the kitchen area, including all equipment and workstations, recognizing the critical role of sanitation in culinary operations.
• Assist in the meticulous management of inventory and procurement of supplies for the assigned section, ensuring optimal stock levels and resource utilization.
• Demonstrate exceptional adaptability and composure in high-pressure situations, effectively managing changing priorities during peak service periods to maintain operational excellence.

Qualifications

• Substantial experience as a Demi Chef de Partie or equivalent role within a professional kitchen environment is imperative
• Possession of a culinary degree or demonstrable equivalent professional experience in the field is mandatory
• Comprehensive knowledge and proficiency in diverse cooking techniques and food preparation methodologies is essential
• Thorough understanding and strict adherence to food safety principles and current health and safety regulations is non-negotiable
• Demonstrated ability to conceptualize and execute innovative dishes while rigorously maintaining brand standards is required
• Exceptional attention to detail and unwavering consistency in food presentation and quality is crucial
• Superior communication and interpersonal skills for effective collaboration within a high-performance team environment are necessary
• Proven capacity to efficiently manage multiple tasks and prioritize effectively in a fast-paced, high-pressure kitchen setting is vital
• Requisite physical stamina to endure prolonged periods of standing and working in a demanding culinary environment is expected
• Willingness and ability to work non-standard hours, including evenings, weekends, and holidays, is a fundamental requirement
• Food safety certification (e.g., ServSafe) is strongly preferred and may be considered essential
• Fluency in English is mandatory; proficiency in Arabic is considered a valuable asset
• Demonstrated commitment to hospitality excellence and the creation of exceptional dining experiences for guests is paramount
• Receptiveness to new ideas and proven ability to contribute positively to a collaborative, professional kitchen culture is essential

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