Chef de Partie

General Information

7 Management
Job Type:
Hospitality/ Travel
Saudi Arabia
Date Posted:
Feb 06, 2024
Employee Type:
Full-Time Employee


• Organize what needs to be prepared as the daily mis-en-place and food production in different sections of the main kitchen.
• Ensure the quality of food served in all food outlets, including the employee restaurant, is of the highest standard possible appropriate to that area.
• Coordinate daily tasks with the Sous Chef or Executive Chef.
• Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.
• 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 and supervising of buffets and special functions.
• Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control.
• Consult and check on daily requirements, functions and last-minute events and liaise with the team accordingly.
• Plating food creatively and maximizing customer enjoyment.
• Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business.

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