Chef de Partie

Description We are looking for a Chef de Partie – Specialty / Roof Café to join our Culinary team at Holiday Inn Riyadh Rose Yard. The successful candidate will be responsible for managing an assigned kitchen section, ensuring the preparation and presentation of high-quality dishes that meet hotel and IHG standards. The role oversees daily kitchen operations within the designated section, maintains food safety and hygiene standards, and supports the development of junior culinary colleagues while contributing to an exceptional dining experience. Key Responsibilities: • Manage the daily operations of the assigned kitchen section within the Specialty / Roof Café. • Prepare, cook, and present food according to approved recipes, quality standards, and presentation guidelines. • Ensure all mise en place is completed and the assigned section is fully prepared before each service period. • Monitor food quality, consistency, portion control, and presentation throughout service. • Supervise and support Demi Chefs, Commis Chefs, and Cooks within the assigned section. • Maintain compliance with HACCP, food safety, hygiene, and sanitation standards at all times. • Ensure proper storage, labeling, dating, and stock rotation of food items using FIFO procedures. • Monitor inventory levels and submit requisitions to maintain adequate stock while minimizing waste. • Assist the Sous Chef with menu implementation, recipe consistency, and daily production planning. • Ensure efficient communication and coordination with other kitchen sections during service. • Report equipment malfunctions, maintenance requirements, and operational issues promptly. • Train and coach junior kitchen colleagues to improve technical skills and performance. • Maintain cleanliness and organization of the assigned kitchen area and equipment. • Comply with IHG brand standards, hotel policies, and all health and safety regulations. • Perform any other duties assigned by the Sous Chef or Executive Chef. Requirements: • Diploma or vocational certificate in Culinary Arts or a related field is preferred. • Minimum 3–5 years of culinary experience, including at least 1–2 years as a Demi Chef de Partie or similar role, preferably within a 4- or 5-star hotel or upscale restaurant. • Strong knowledge of food preparation techniques, kitchen operations, and international cuisine. • Good understanding of HACCP, food safety, and sanitation standards. • Experience in supervising junior kitchen colleagues. • Strong organizational, communication, and teamwork skills. • Ability to work efficiently under pressure in a fast-paced kitchen environment. • Good command of English. • Flexibility to work shifts, weekends, and public holidays.

Diploma or vocational certificate in Culinary Arts or a related field is preferred. Minimum 3–5 years of culinary experience, including at least 1–2 years as a Demi Chef de Partie or similar role, preferably within a 4- or 5-star hotel or upscale restaurant. Strong knowledge of food preparation techniques, kitchen operations, and international cuisine. Good understanding of HACCP, food safety, and sanitation standards. Experience in supervising junior kitchen colleagues. Strong organizational, communication, and teamwork skills. Ability to work efficiently under pressure in a fast-paced kitchen environment. Good command of English. Flexibility to work shifts, weekends, and public holidays.

Manage the daily operations of the assigned kitchen section within the Specialty / Roof Café. Prepare, cook, and present food according to approved recipes, quality standards, and presentation guidelines. Ensure all mise en place is completed and the assigned section is fully prepared before each service period. Monitor food quality, consistency, portion control, and presentation throughout service. Supervise and support Demi Chefs, Commis Chefs, and Cooks within the assigned section. Maintain compliance with HACCP, food safety, hygiene, and sanitation standards at all times. Ensure proper storage, labeling, dating, and stock rotation of food items using FIFO procedures. Monitor inventory levels and submit requisitions to maintain adequate stock while minimizing waste. Assist the Sous Chef with menu implementation, recipe consistency, and daily production planning. Ensure efficient communication and coordination with other kitchen sections during service. Report equipment malfunctions, maintenance requirements, and operational issues promptly. Train and coach junior kitchen colleagues to improve technical skills and performance. Maintain cleanliness and organization of the assigned kitchen area and equipment. Comply with IHG brand standards, hotel policies, and all health and safety regulations. Perform any other duties assigned by the Sous Chef or Executive Chef.