Chef de Partie

Join Our Food & Beverage Team as a Chef de Partie at the First Vignette Collection in KSA! We are looking for a skilled, professional, and passionate Chef de Partie to join the Food & Beverage team at the First Vignette Collection in the Kingdom of Saudi Arabia (Carlton Al Moaibed Hotel). The Chef de Partie is responsible for managing a specific section of the kitchen, preparing high-quality food, maintaining food safety standards, and supporting the kitchen team to ensure smooth and efficient daily operations. If you are passionate about culinary excellence and enjoy working in a dynamic hospitality environment, we invite you to join our team. Primary Responsibilities: • Prepare and cook food according to recipes, quality standards, and presentation guidelines. • Take responsibility for a specific section of the kitchen, such as hot kitchen, cold kitchen, pastry, or grill. • Ensure all food preparation is completed on time and according to the required standards. • Maintain high standards of food quality, taste, presentation, and portion control. • Check the quality and freshness of ingredients before preparation and cooking. • Follow all food safety, hygiene, and health & safety standards at all times. • Ensure proper storage, labeling, and handling of food products. • Monitor stock levels and inform the Chef or Sous Chef when ingredients need to be replenished. • Minimize food waste and maintain proper portion control. • Keep the workstation, equipment, and kitchen area clean and organized at all times. • Support the Sous Chef and Executive Chef with daily kitchen operations.

Prepare and cook food according to recipes, quality standards, and presentation guidelines. Take responsibility for a specific section of the kitchen, such as hot kitchen, cold kitchen, pastry, or grill. Ensure all food preparation is completed on time and according to the required standards. Maintain high standards of food quality, taste, presentation, and portion control. Check the quality and freshness of ingredients before preparation and cooking. Follow all food safety, hygiene, and health & safety standards at all times. Ensure proper storage, labeling, and handling of food products. Monitor stock levels and inform the Chef or Sous Chef when ingredients need to be replenished. Minimize food waste and maintain proper portion control. Keep the workstation, equipment, and kitchen area clean and organized at all times. Support the Sous Chef and Executive Chef with daily kitchen operations.