Senior Chef de Partie

Al Khozama Investment; Saudi Arabia; On-site; SAR 30,000 - 60,000; Full time

Job summary

An established industry player in the culinary field is seeking a skilled Chef de Partie to enhance their fine dining experience. In this role, you will provide operational leadership and support, ensuring the kitchen runs smoothly while maintaining high standards of food quality and presentation. Your expertise in Western and/or Japanese cuisine will be vital as you coach and mentor a talented kitchen team. This position offers a unique opportunity to showcase your culinary passion in a dynamic environment that values integrity and excellence. Join a team dedicated to delivering exceptional dining experiences and further your career in the culinary arts.

Qualifications

• 8+ years of experience in fine dining kitchens.
• Advanced English speaking skills.
• Exceptional knowledge in Western and/or Japanese cuisine.

Responsibilities

• Assist Sous chef in operational leadership and kitchen functions.
• Maintain quality standards and compliance with food handling.
• Train and mentor kitchen staff on cooking fundamentals.

Skills

Leadership

Culinary Skills

Communication

Team Management

Problem Solving

Food Safety Standards

Education

Culinary Arts Degree

Tools

SOPs and Manuals

Job description

Advance skilled professional able to assist Sous chef to provide operational leadership & support for the day-to-day functions of the designated kitchen. Responsible for the consistency and quality of the food produced from designated section of the kitchen.

JOB DUTIES AND RESPONSIBILITIES:

OPERATION:

• Display leadership by providing a positive work environment, counseling employees as appropriate, and demonstrating a dedicated and professional approach to management.
• Assist in maintaining all day-to-day operational standards in the kitchen.
• Assist the food design to create a perfect match between the dish's appearance and its taste, along with brand concept and guidelines.
• Perform additional duties as requested when required.
• Observe company rules and procedures, carrying out any reasonable requests made by the manager.
• Understand brand values and culture thoroughly and demonstrate throughout operations.
• Demonstrate honesty, integrity, and lead by example.
• Provide coaching and mentorship to kitchen team members under the guidance of the Sous chef.
• Guide and monitor subordinates, including setting performance standards and performance monitoring under guidance from the Sous chef.
• Recognize superior quality products, presentation, and flavor.
• Maintain quality levels of products, storage, production, and presentation according to brand guidelines.
• Ensure all products are prepared consistently and meet departmental standards.

ADMINISTRATION:

• Keep SOPs, manuals, and recipes up to date.
• Ensure compliance with legal requirements and food handling standards.
• Maintain required food handling and sanitation certifications.
• Follow proper handling and temperature controls for all food products.
• Maintain grooming and hygiene standards.
• Be aware of health and safety responsibilities, report hazards or accidents.
• Attend training sessions and team meetings, contributing actively.

COMMUNICATION:

• Ensure effective interdepartmental communication.
• Attend daily team briefings and administrative meetings.
• Communicate transparently and proactively, assisting in understanding guest needs and providing feedback and coaching.

FINANCE:

• Control and manage inventory levels.
• Assist in controlling stock levels.

HR & TRAINING:

• Teach preparation according to recipes and discuss improvements.
• Train kitchen staff on cooking fundamentals and presentation.
• Mentor new team members.

JOB ROLE SPECIFICATIONS:

• Over 8 years of experience in fine dining kitchens.
• Over 2 years as Chef de Partie in fine dining.
• Advanced English speaking skills.
• Exceptional knowledge in high-standard Western and/or Japanese cuisine.
• Ability to manage people and collaborate across functions.
• Calm, solution-oriented under pressure.
• Passion for the culinary arts and continuous learning.
• Excellent leadership and communication skills.