122 Chef De Partie jobs in Saudi Arabia

• Follow the instructions from Head Chef and Sous Chef and implement it in own section.


• Prepare the production plan or own subordinates.


• Take part in the production.


• Follow changes in traffic, and secure correct delivery time.


• Ensure recipes, hygienic standards, work procedure are followed.


• Check the maintenance of the machinery and that the machinery is handled in a proper way.


• Supervising of the Date mark system and monitoring expiry products.


• To attend HACCP and I.S.O. courses and implement the same.


• Train the lower position with the newest technology and techniques.


• Supervision and organizing of raw materials.


• Support Head Chef, Sous Chefs in product development.


• Help out for the layout and set-up of food presentation.


• To assist other units when required on temporary basis.


• Order raw materials from store.


• Reject raw materials which are not according to standard.


• Perform other job-related duties as assigned.


• Perform other duties related to the job and/or the operation of the company, in accordance with the regulations of the Saudi Labor of Law. Adherence to Cybersecurity policies and procedures.


• Dealing with data and information according to their level of classification.


• Avoid violating the rights of any person or company protected by copyrights, patents, or any other intellectual property, or similar laws or regulations.

Skills

• Excellent use of various cooking methods, ingredients, equipment, tools and processes.


• Ability to multitask and detail oriented.


• Ability to work efficiently under pressure.


• Excellent time management skills.


• Great communication and interpersonal skills.


• Good understanding of useful computer programs (MS Office - Word, Excel, Power Point & Outlook).


• Credentials in health and safety training - HACCP


• Ability to secure the operation is always in place and able to manage a team.

Passionate about precision, creativity, and leadership in the kitchen? As a Chef De Partie, you’ll play a key role in delivering exceptional culinary experiences, leading a dynamic team, and bringing innovative ideas to life.

Skills

- Execute culinary dishes with precision and creativity, maintaining the highest standards of quality and presentation.

- Work closely with the Head Chef, to ensure seamless kitchen operations and consistency in food preparation.

- Lead and mentor a team of commis chefs and kitchen assistants, fostering a culture of learning, excellence, and teamwork.

- Contribute to menu planning and development, bringing fresh ideas and culinary trends to the table.

- Adhere to all food safety and hygiene standards, ensuring a clean and organized working environment at all times.

- Efficiently manage food costs, portion control, and wastage to maximize profitability while maintaining quality.

- Participate in training sessions and workshops to enhance culinary skills and stay updated on industry trends.

- Consistently strive to exceed guest expectations, delivering memorable dining experiences.

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Our Group is seeking a highly motivated and experienced Chef De Partie to join our culinary team in Riyadh, Saudi Arabia . This is a full-time position offering an exciting opportunity to work in a fast-paced and dynamic environment. The successful candidate will be responsible for managing a specific section of the kitchen, ensuring the consistent preparation and presentation of high-quality dishes.

Responsibilities:

• Manage and oversee the daily operations of your assigned kitchen section.
• Prepare and cook dishes according to established recipes and standards.
• Supervise and train junior kitchen staff in proper culinary techniques.
• Maintain a clean and organised work station in accordance with food hygiene regulations.
• Ensure consistent quality and presentation of all dishes leaving your section.
• Monitor stock levels and ensure efficient use of ingredients to minimise waste.
• Contribute to menu development and innovation.
• Collaborate with other chefs and kitchen staff to ensure smooth service.
• Adhere to all health and safety regulations.
  
  

• Proven experience as a Chef De Partie or equivalent role in a reputable establishment.
• Strong knowledge of culinary techniques and food preparation methods.
• Excellent organisational and time management skills.
• Ability to work well under pressure and maintain a positive attitude.
• Strong communication and interpersonal skills.
• A passion for culinary excellence and a commitment to quality.
• Formal culinary training or qualifications would be advantageous.

• Seniority level Entry level

• Employment type Full-time

• Job function Management and Manufacturing
• Industries Construction

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At Six Flags Qiddiya City, the Chef De Partie will be responsible for overseeing a specific section of the kitchen, ensuring that the preparation and presentation of food are of the highest quality. This role requires previous experience in international cuisines and excellent organizational skills. The CDP will manage assigned members of the culinary operations team and must demonstrate a disciplined work ethic, food creativity, knowledge, and the ability to supervise and motivate a multicultural team. Flexibility to work evenings, weekends, and holidays is required.

Education: High School Certification, Culinary Degree or similar work experience, Food Manager Sanitation Certification from an accredited program such as ServSafe or Highfield PIC

Experience: 0-3 years of experience in a similar leadership role, experience in high-volume kitchen environments such as restaurants, hotels, theme parks, or the entertainment sector

Skills:

• Advanced knowledge of food safety and hygiene regulations
• Ability to work well under pressure and meet tight deadlines
• Ability to work collaboratively as part of a multicultural team

• Knowledge of large-scale food and beverage operations
• Ability to work in high-stress, demanding environments with an international staff
• Awareness of culinary trends and plating styles

• Seniority level: Mid-Senior level
• Employment type: Full-time
• Job function: Other
• Industries: IT Services and IT Consulting

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Job Description - CHEF DE PARTIE (ACC000BF)

Position: CHEF DE PARTIE (ACC000BF)

Responsibilities:

1. Assist with the supervision and training of the kitchen brigade in food preparation, cooking, and service for all sections of the kitchen.
2. Plan and coordinate the daily routine of work according to the menus in operation.
3. Ensure the highest standards of hygiene and cleanliness are maintained in all areas.
4. Ensure all food produced meets quantity and quality standards and is ready for service at the required times.
5. Manage staff reporting and leaving duties, controlling break times to ensure adequate coverage.
6. Maintain high standards of cleanliness and hygiene at all times.
7. Monitor the security of the kitchen.
8. Assist in supervising food preparation, cooking, and service according to laid-down procedures.
9. Formulate standardized recipes for all dishes and menu items.
10. Check the quality and presentation of all dishes and menu items before service.
11. Allocate tasks effectively to staff.
12. Ensure all orders are produced as required.
13. Operate equipment and machinery correctly and safely, reporting any defects or hazards.
14. Assist and supervise cooks to ensure smooth kitchen operations.
15. Ensure all equipment, utensils, and work surfaces are cleaned.
16. Assist with preparing staff rotas and work schedules, ensuring adherence.
17. Promote good personal hygiene practices among staff.
18. Follow safety procedures to ensure kitchen safety.
19. Control food costs by minimizing wastage, adhering to procedures, and maintaining portion control.
20. Undertake any other duties as required.
21. Assist in preparing dishes and menu items for special functions and events.

Additional Notes: Maintain good personal hygiene and uniform standards, and implement these practices in the kitchen area.

ACC-A110056-NEOM Trojena, Time Trvl Tun, Depot, and Vault Excav, Allied Contracting Catering Company, Umluj

Company Description

Join a hotel that is a member of the Accor network, whose group brings together more than 45 brands, 5,500 hotels, 10,000 restaurants and lifestyle destinations. Here, we believe in you and what you bring to the table. There are many opportunities for development and advancement. Every gesture, every smile, every action, contributes to creating a positive and memorable impact for our customers, our colleagues and also for our planet. Together, we embody the vision of responsible hospitality.

Take the opportunity to become a Heartist, and let your heart guide you in this world where life beats faster.

Job Description

We are seeking a talented and experienced Chef De Partie to join our culinary team in Riyadh, Saudi Arabia. As a key member of our kitchen staff, you will be responsible for overseeing a specific section of the kitchen, ensuring high-quality food preparation, and maintaining excellent standards of hygiene and food safety.

• Manage and coordinate activities in a designated section of the kitchen
• Prepare, cook, and present dishes according to menu specifications and quality standards
• Collaborate with the Executive Chef and Sous Chef to develop new menu items and improve existing recipes
• Train and supervise junior kitchen staff in your section
• Ensure compliance with food safety regulations and maintain a clean, organized work environment
• Monitor and control food costs, minimize waste, and manage inventory in your section
• Assist in menu planning and contribute creative ideas for seasonal specials
• Maintain consistent food quality and portion sizes
• Participate in team meetings and contribute to the overall success of the kitchen
• Adapt to changing priorities and handle multiple tasks efficiently in a fast-paced environment

Qualifications

• Culinary degree or diploma from a recognized institution
• Minimum 3 years of experience as a Chef De Partie or in a similar role
• Proven expertise in various culinary techniques and food preparation methods
• Strong knowledge of food safety and sanitation standards
• Current food safety certification
• Proficiency in using and maintaining kitchen equipment
• Excellent leadership and team management skills
• Strong organizational and time management abilities
• Creativity in menu development and food presentation
• Ability to work under pressure and adapt to changing priorities
• Excellent communication and interpersonal skills
• Proficiency in inventory management and cost control
• Knowledge of Middle Eastern cuisine and local flavors is a plus
• Flexibility to work various shifts, including weekends and holidays
• Passion for culinary arts and commitment to delivering exceptional dining experiences

Additional Information

Your Team and Working Environment:

Join our talented and distinguished team of chefs as a Chef de Partie , where precision, creativity, and a deep passion for culinary arts form the foundation of everything we do. In this vital role, you will be responsible for overseeing the preparation and presentation of high-quality dishes, ensuring consistency in flavor and artistic plating in every dish.

You will work closely with the Sous Chef and lead a team of junior chefs in your designated section, managing daily operations, maintaining the highest standards of cleanliness and efficiency, and contributing to an innovative and supportive kitchen environment. We value collaboration, accountability, attention to detail, and continuous improvement—one dish at a time.

Our Commitment to Diversity & Inclusion:

We are committed to building a diverse and inclusive workplace where every team member feels respected, supported, and empowered to grow and develop. Regardless of background or experience, we celebrate individuality and provide equal opportunities for all employees to succeed and thrive.

We value your unique perspective, creativity, and dedication, believing that your contributions help make our kitchen operations—and our entire culinary team—more dynamic, inclusive, and professional.

Bachelor of Hotel Management (Hotel Management)

1 Vacancy

Responsibilities include:

• Supervising, coordinating, and participating in the preparation of mise en place for all F&B outlets.
• Controlling freshness, preparation techniques, and storage of ingredients.
• Checking Demi Chefs / Commis Chefs on hygiene and other standards.
• Assisting in creating new recipes and menu ideas.
• Managing inventory and product turnover.
• Overseeing cooking procedures, portioning, garnishing, and presentation.
• Maintaining effective communication with other departments.
• Participating in special projects and other assigned tasks.
• Setting up work rosters and delegating tasks.
• Ensuring high standards of guest service and personal hygiene.
• Familiarity with Rixos standards and facilities, and ability to address guest inquiries.
• Handling guest complaints promptly and reporting incidents.
• Adhering to health and safety regulations, including fire prevention and evacuation procedures.
• Ensuring security and reporting suspicious activities.
• Monitoring food quality and adherence to recipes and portion sizes.
• Preparing staff meals and tasting during food preparation.
• Ensuring timely and proper food delivery and temperature control.
• Following proper handling of utensils and equipment, maintaining cleanliness.
• Following cost control policies, managing budgets, and monitoring expenses.
• Reviewing forecasts, scheduling resources, and developing talent.
• Collaborating with the Purchase Manager for ingredient quality and inventory.

Knowledge of food and beverage industry, kitchen skills, and previous hotel experience are advantageous. A diploma or degree in hospitality, with 5-7 years of experience in a 4-5 star hotel, is preferred.

• Hotels
• Hospitality

• Chefs
• F&B
• Front Desk

Note: This job posting is active and available.

Job Description - CHEF DE PARTIE (ACC0009H)

The Chef de Partie will assist in supervising and training the kitchen brigade, overseeing the preparation, cooking, and service of food across all sections of the kitchen.

1. Plan and coordinate daily work routines in line with the current menus.
2. Maintain the highest standards of hygiene and cleanliness in all areas.
3. Ensure all food is prepared to specified quantities and quality, and is ready at the required times.
4. Manage staff reporting and leaving times, and control break times to ensure adequate coverage.
5. Monitor kitchen security and safety procedures.
6. Assist in supervising food preparation, cooking, and service according to established procedures.
7. Contribute to the development of standardized recipes for all dishes and menu items.
8. Check the quality and presentation of all dishes before service.
9. Allocate tasks effectively to appropriate staff members.
10. Ensure all orders are produced as required and equipment is operated safely.
11. Report any equipment defects or safety hazards.
12. Supervise cooks and ensure smooth kitchen operations.
13. Maintain cleanliness of equipment, utensils, and work surfaces.
14. Assist in preparing staff rotas and work schedules, ensuring adherence.
15. Enforce good personal hygiene practices among staff.
16. Follow safety procedures to ensure kitchen safety.
17. Control food costs by minimizing wastage and maintaining portion control.
18. Perform any additional duties as assigned.

The Lead Chef will also assist in preparing dishes and menu items for special functions such as symposia.

Maintain good personal hygiene and proper uniform dress at all times, and ensure these standards are upheld in the kitchen environment.

Support, oversee, and direct the Outlet Chef and Sous Chef in all aspects of operations within the section, adhering to established IHG policies, procedures, and service and product standards. Embrace the “One Team and Service” attitude of the InterContinental Hotels Group and uphold the brand ethos.

• Initiate daily requisitions based on business needs, banquets, and occupancy, while minimizing wastage and monitoring storage regulations and food costs.
• Implement measures to reduce wastage and spoilage.
• Ensure all food is properly documented and only given to authorized persons; report irregularities immediately to the Executive Chef or delegate.

• Provide guidance to Demi Chef de Partie, Commis, and Kitchen Stewards.
• Maintain high standards of hygiene, sanitation, and safety.
• Build positive relationships within the F&B production, service teams, and F&B Stewards.

• Ensure the section remains hygienic and organized, suitable for food production.
• Oversee standards of food quality and presentation.
• Prepare, cook, and present all cold and hot foods, including à la carte orders, buffets, banquets, and outside catering, ensuring freshness and adherence to standards.

• Cook and present menu items according to recipes and standards.
• Follow FIFO procedures and monitor proper storage of food and beverages.
• Maintain equipment, stores, and work areas in proper operational condition and ensure regular cleaning.

• Uphold the high service standards of a prestigious hotel chain, maintaining the hotel’s image and providing star-class service as a Chef De Partie.
• Supervise Demi Chef de Partie, Commis 1, and Commis 2.

• High School Degree or Culinary Arts Graduate, basic food hygiene certificates, and at least two years of experience in a similar role, preferably in a hotel.
• Fluent in English; knowledge of additional languages such as Arabic or Hindi is a plus. Basic computer skills are beneficial.

Don't meet every requirement but believe you're a great fit? Click 'Apply' and start your journey with us today.