Senior Chef De Partie - Hot Kitchen

InterContinental Hotels Group; Jeddah; On-site; SAR 133,920 - 200,880; Full time

Benefits offered by this job

Full uniform

Staff dining discounts

Ongoing training

Career progression opportunities

Job summary

Crowne Plaza Hotels & Resorts in Jeddah seeks an experienced Chef de Partie to lead the hot kitchen during service, execute recipes to standard, and maintain portioning, temperatures and plating quality.

You will mentor junior cooks, plan mise en place for events, collaborate with garde-manger and pastry teams, ensure HACCP compliance, and help control waste and food costs while delivering banquet outputs.

Qualifications

• Culinary diploma or equivalent professional kitchen experience.
• 3–7 years in hot cookery with proven chef de partie experience.
• Strong HACCP knowledge and food-safety practices.
• Ability to read and scale recipes and manage KPIs for quality and waste.
• Flexible to work varied shifts including banquets.

Responsibilities

• Manage hot section (kitchen) during all services and ensure high-quality output.
• Prepare, cook, finish and plate hot dishes to standard with correct portions.
• Lead, train and mentor junior cooks in the hot section.
• Plan mise en place and daily production for service demands and banquets.
• Coordinate with garde-manger and pastry teams for smooth kitchen flow.
• Enforce HACCP, food safety and sanitation within the section.
• Monitor ingredient usage, control waste and support basic food-cost management.
• Troubleshoot during service and uphold kitchen standards and equipment care.
• Contribute to menu execution, seasonal specials and recipe standardization.

Skills

Hot cookery

Leadership

Team communication

Recipe reading & execution

High-volume cooking

Banquet cookery

Education

Culinary diploma/certificate

Job description

Hotel Brand: Crowne Plaza Hotels & Resorts
Location: Saudi Arabia, Jeddah

Overview

A little taste of your day-to-day. Every service is fast-paced and exacting.

Responsibilities

• Manage the hot section (hot kitchen, sauté, grill, roast, fryer, sauce station) during all services, ensuring timely, high‑quality output.
• Prepare, cook, finish and plate hot dishes to recipe and presentation standards, maintaining correct portioning and temperatures.
• Lead, train and mentor junior cooks and commis assigned to the hot section; delegate tasks and supervise shift performance.
• Plan mise en place and daily production for the hot section to meet service demands and banquet requirements.
• Coordinate closely with garde‑manger, pastry and service teams to ensure smooth kitchen flow and timely delivery of covers and events.
• Enforce food safety, sanitation, allergen controls and HACCP procedures within the section.
• Monitor ingredient usage, control waste, and support stock rotation and basic food‑cost management.
• Troubleshoot issues during service, maintain station cleanliness, and uphold kitchen standards and equipment care.
• Contribute to menu execution, seasonal specials and recipe standardization as requested by senior culinary leadership.

Qualifications

• Culinary diploma/certificate or equivalent professional experience in a commercial kitchen.
• 3–7 years’ professional kitchen experience with proven expertise in hot cookery; prior Chef de Partie experience required, senior level preferred.
• Strong technical skills across sauté, grill, roasting, frying and sauce work; confident with high-volume and banquet cookery.
• Solid knowledge of food safety, HACCP and local certifications/permits as required.
• Ability to read, scale and follow recipes, perform basic food-cost calculations, and maintain KPIs for quality and waste.
• Leadership, clear communication in the local language, calm under pressure and a hands‑on, team‑oriented approach.
• Flexibility to work varied shifts including early mornings, evenings, weekends and banquets; ability to stand and lift as required.

Benefits

We offer a competitive salary, benefits, full uniform, staff dining discounts and ongoing training to support your culinary development and career progression. Our wellbeing framework supports health, lifestyle and workplace needs.

We welcome diverse backgrounds and provide equal employment opportunities to applicants and employees without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, protected veteran status, or disability.