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. • Coordinate with other kitchen sections to ensure smooth and timely food service. • Assist with menu preparation, special events, buffets, and other hotel functions when required. • Train and support Commis Chefs and other junior kitchen team members when required. • Follow hotel recipes, standards, and procedures to ensure consistency in every dish. • Maintain a professional appearance and wear the hotel uniform correctly at all times. • Perform any additional duties assigned by the Executive Chef, Sous Chef, or Kitchen Management. Requirements: • Previous experience as a Chef de Partie or in a similar kitchen position is preferred. • Previous experience in a hotel, restaurant, or hospitality environment is an advantage. • Good knowledge of food preparation, cooking techniques, and kitchen operations. • Good knowledge of food safety and hygiene standards. • Ability to work efficiently in a fast-paced kitchen environment. • Strong attention to detail and commitment to food quality. • Good communication and teamwork skills. • Ability to work under pressure and manage multiple tasks during busy service periods. • Flexibility to work shifts, including evenings, weekends, and public holidays. • Ability to stand and work for long periods during service. • Basic English communication skills are preferred. • Culinary qualification or relevant professional training is an advantage. What You Can Expect from Us: What You Can Expect From Us We give our people everything they need to succeed. From a competitive salary that rewards all your hard work to a wide range of benefits designed to help you live your best work life – including a full uniform, impressive room discounts and some of the best training in the business. Our mission is to welcome everyone and create inclusive teams where we celebrate difference and encourage colleagues to bring their whole selves to work. IHG Hotels & Resorts provides equal employment opportunities to applicants and employees without regard to race, colour, religion, sex, sexual orientation, gender identity, national origin, protected veteran status, or disability. We promote a culture of trust, support, and acceptance. Always welcoming different backgrounds, experiences, and perspectives. IHG gives every member of the team the room they need to belong, grow and make a difference in a collaborative environment. We know that to work well, we need to feel well – both inside and outside of work – and through our my Wellbeing framework, we are committed to supporting wellbeing in your health, lifestyle, and workplace. So, join us and you’ll become part of our ever-growing global family. Don't quite meet every single requirement, but still believe you'd be a great fit for the job? We'll never know unless you hit the 'Apply' button. Start your journey with us today. Don't quite meet every single requirement, but still believe you'd be a great fit for the job? We'll never know unless you hit the 'Apply' button. Start your journey with us today. Show more Show less

Previous experience as a Chef de Partie or in a similar kitchen position is preferred. Previous experience in a hotel, restaurant, or hospitality environment is an advantage. Good knowledge of food preparation, cooking techniques, and kitchen operations. Good knowledge of food safety and hygiene standards. Ability to work efficiently in a fast-paced kitchen environment. Strong attention to detail and commitment to food quality. Good communication and teamwork skills. Ability to work under pressure and manage multiple tasks during busy service periods. Flexibility to work shifts, including evenings, weekends, and public holidays. Ability to stand and work for long periods during service. Basic English communication skills are preferred. Culinary qualification or relevant professional training is an advantage.

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. Coordinate with other kitchen sections to ensure smooth and timely food service. Assist with menu preparation, special events, buffets, and other hotel functions when required. Train and support Commis Chefs and other junior kitchen team members when required. Follow hotel recipes, standards, and procedures to ensure consistency in every dish. Maintain a professional appearance and wear the hotel uniform correctly at all times. Perform any additional duties assigned by the Executive Chef, Sous Chef, or Kitchen Management.