Chef De Partie

AccorHotel; Jeddah; On-site; SAR 30,000 - 60,000; Full time

Job summary

An established industry player is seeking a highly skilled Chef De Partie to join their dynamic kitchen team. This role requires expertise in Indian cuisine, where you'll prepare a variety of traditional dishes while supervising junior staff. You'll play a crucial role in maintaining food quality and safety standards, contributing to innovative menu development, and ensuring operational efficiency. If you have a passion for culinary arts and thrive in a fast-paced environment, this is an exciting opportunity to showcase your skills and creativity.

Qualifications

• Proven experience in preparing Indian dishes with traditional techniques.
• Strong leadership skills to train and supervise kitchen staff.

Responsibilities

• Prepare and cook a variety of Indian dishes with precision.
• Supervise junior kitchen staff and maintain food quality standards.
• Ensure cleanliness and organization in the kitchen.

Skills

Culinary Expertise

Leadership

Food Safety Compliance

Recipe Development

Indian Cuisine Preparation

Education

Diploma or Degree in Culinary Arts

Hotel Management Degree

Job description

Bachelor of Hotel Management (Hotel Management)

Nationality: Any Nationality

Vacancy: 1 Vacancy

Job Description

Position: Chef De Partie

The Chef De Partie at Tamayyaz requires a highly skilled culinary professional to oversee and execute cuisine preparation. This role demands exceptional culinary expertise, leadership abilities, and a commitment to maintaining the highest standards of food quality and kitchen operations.

1. Prepare and cook a wide range of Indian dishes, including North Indian, South Indian, and regional specialties, with precision and adherence to traditional techniques.
2. Supervise and train junior kitchen staff, ensuring proficiency in food preparation, cooking, and presentation standards.
3. Maintain consistent food quality and presentation according to hotel standards, ensuring excellence at all times.
4. Implement portion control and waste management to protect profits and optimize resources.
5. Ensure cleanliness and organization in the kitchen to uphold food safety and operational efficiency.
6. Contribute to the development and testing of innovative Indian recipes for menus and promotions, balancing creativity with authenticity.
7. Comply with health and safety regulations and follow hotel SOPs meticulously.
8. Coordinate effectively with the Sous Chef and other departments to ensure smooth kitchen operations.

Desired Candidate Profile

Qualifications: Diploma or Degree in Culinary Arts or Hotel Management from a recognized institute.

Company Industry

• Hotels
• Hospitality

Department / Functional Area

• Chefs
• F&B

Note

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