Chef de Partie CDP - Burger

About the role

Requirements

• - Minimum 3–5 years of professional kitchen experience.
• - Previous experience as a Chef de Partie in a high-volume restaurant or F&B operation.
• - Strong experience with burgers, grills, hot kitchen or fast-paced dining.
• - Good knowledge of meat preparation and cooking temperatures.
• - Strong knife skills and food preparation techniques.
• - Experience working with high-volume order systems and kitchen operations.
• - Good understanding of HACCP and food safety standards.
• - Strong organisational and time-management skills.
• - Ability to work under pressure and maintain consistency during peak service.
• - Team player with good communication skills.
• - Flexible to work evenings, weekends and extended hours when required.
• SIHAMCO is a strategic partner operating proudly under the General Entertainment Authority (GEA), National Events Center (NEC), Riyadh Season and Jeddah Season since 2019.
• At SIHAMCO, we don’t just lead Saudi Arabia’s hospitality and entertainment evolution—we create it from the ground up. Since 2008, we’ve been designing, constructing, and operating exceptional experiences that blend local authenticity with global standards. Every destination and concept we launch reflects our commitment to cultural storytelling, creative excellence, and operational precision.
• Crafting a Homegrown Legacy
• All brands under SIHAMCO are homegrown Saudi concepts, fully developed in-house — from initial vision and brand identity to concept creation, design, execution and operation. We don’t import ideas; we build them — crafting unforgettable experiences from scratch that resonate deeply with both local and international audiences.
• Our Signature Brands
• Every brand under our umbrella is proudly reflecting the heart and soul of Saudi culture, while achieving international acclaim. With over 25 original homegrown brands, SIHAMCO not only sets — but consistently surpasses — global standards in Entertainment, Hospitality, F&B, Lifestyle, Wellness, Family & Pet Entertainment Experience. Our signature ventures: The Groves, ZodiaC Cuisine, Little Krazy, LucaLand, LucaPark, The Polar Ice Bar, Milk & Butter Nail Spa, Kooz Karak, Birds of Eden, El Lechazo, Khawaja Yanni, Zama Zulu, Hawanim Groves City, Vida Vera, The Groves Pizzeria and Gem-In-I showcase what it means to innovate locally and shine globally.
• Our brands are also registered across the GCC and internationally such as the United Kingdom, Egypt, Morocco etc ensuring full legal protection and readiness for global expansion.
• We Are Only Getting Started!
• Several exciting new concepts and brands are currently under development, with launches planned in the coming months. From bold new ideas to thoughtfully crafted experiences, SIHAMCO continues to grow its portfolio with originality, creativity and cultural pride.
• People First
• Our team is our greatest asset—a dynamic mix of local talent and international expertise, all united by a passion for excellence. We nurture careers, encourage creativity, and build leaders.

Responsibilities

• Take responsibility for the burger section during daily kitchen operations and service.
• Prepare and cook burgers according to established recipes and specifications.
• Ensure correct cooking temperatures and doneness for different types of meat.
• Prepare and maintain mise en place before and during service.
• Ensure consistency in portion sizes, seasoning, cooking and presentation.
• Manage multiple orders efficiently during high-volume service.
• Maintain speed and accuracy without compromising food quality.
• Prepare burger patties, sauces, toppings, garnishes and accompaniments according to specifications.
• Monitor cooking times and coordinate orders to ensure timely service.
• Maintain adequate stock and mise en place throughout service.
• Communicate effectively with the Sous Chef, Head Chef and other kitchen sections.
• Assist other sections when required during busy periods.
• Follow recipes, portion controls and plating standards.
• Minimise food waste and maintain proper product yields.
• Ensure correct storage, labelling and rotation of ingredients.
• Maintain a clean, organised and efficient workstation.
• Follow HACCP, food safety and hygiene procedures at all times.
• Support Commis Chefs and junior team members with training and daily tasks.

Skills

• burgers
• grills
• hot kitchen
• meat preparation
• cooking temperatures
• mise en place
• portion controls
• food safety
• HACCP
• patisserie (not specified; exclude)
• knife skills
• order systems
• high-volume service
• food presentation
• team communication