Demi Chef de Partie

Rotana Hotels; Makkah Region; On-site; SAR 48,000 - 120,000; Full time

Job summary

A leading hotel chain in Makkah Region is looking for a passionate Demi Chef de Partie to support the daily kitchen operations. The responsibilities include preparing food according to menu specifications, maintaining hygiene standards, and assisting senior chefs in food production. The ideal candidate will have experience in a similar role and the ability to work effectively within a team. This is an exciting opportunity to contribute to a high-standard culinary team.

Qualifications

• Experience as a Demi Chef de Partie or similar role in a hospitality setting.
• Strong understanding of food hygiene and safety standards.
• Ability to follow instructions and work in a team.

Responsibilities

• Support the Chef de Partie or Sous Chef in daily operations.
• Maintain hygiene standards in the work area.
• Prepare food and manage food stock.

Job description

We are currently seeking for passionate and dynamic Kitchen professionals who pride themselves on their ability to deliver extraordinary levels of customer service and provide creative solutions to our guests.

As a Demi Chef de Partie you are responsible to take care of the daily food preparation and duties assigned to meet the set standard and qualities whereby your role will include key responsibilities such as:

• Support the Chef de Partie or Sous Chef in the daily operation and work
• Work according to the menu specifications by the Chef de Partie
• Keep work area at all times in hygienic conditions according to the rules set by the hotel
• Control food stock and food cost in his section
• Prepare the daily mis-en-place and food production in different sections of the main kitchen or satellites
• Follow the instructions and recommendations from the immediate superiors to complete the daily tasks
• Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques
• Instruct and lead subordinates through their daily requirements in food preparation and actively take part in set up of buffets and special functions
• Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control