Chef De Partie - Italian Cuisine

Company Description Modern Innovation Investment Company (MIIC) provides professional services that help organizations improve performance and achieve sustainable growth. The company offers tailored solutions across Human Resources, Finance, and Procurement to enhance operational efficiency. MIIC focuses on optimizing talent management, streamlining financial workflows, and refining procurement strategies. A dedicated team collaborates closely with clients to deliver measurable outcomes and support long-term strategic goals. Role Description The Chef De Partie – Italian Cuisine is a full-time, on-site role based in Riyadh, Saudi Arabia. The role is responsible for preparing and cooking high-quality Italian dishes, including pasta, risotto, pizzas, and other menu items, in line with restaurant standards and recipes. Daily tasks include organizing the station, ensuring proper mise en place, monitoring cooking times, and maintaining consistency in taste, presentation, and portion control. The Chef De Partie supervises junior kitchen team members, coordinates with other sections to ensure smooth service, and supports menu development for Italian offerings. The role also requires strict adherence to food safety and hygiene regulations, proper stock rotation, and effective communication with the Head Chef and colleagues to meet service deadlines. Qualifications • Strong culinary skills in Italian cuisine, including advanced Cooking and specialized Culinary Skills for pasta, sauces, and traditional dishes. • Proficiency in Food Preparation, portioning, and plating, with attention to quality, consistency, and presentation. • Solid knowledge of Hygiene and food safety standards, with a proven track record of maintaining a clean and organized workstation. • Effective Communication skills for coordinating with kitchen and service teams, giving clear instructions, and reporting issues promptly. • Previous experience as a Chef De Partie or Demi Chef De Partie in a professional kitchen, ideally focused on Italian or Mediterranean cuisine. • Ability to work under pressure during peak service times, with strong time management and organizational skills. • Basic understanding of inventory control, ingredient quality checks, and cost awareness. • Culinary diploma or relevant professional certification is preferred; food safety certification is an advantage. • Willingness to work flexible hours, including evenings, weekends, and holidays, as required by restaurant operations. Show more Show less

Strong culinary skills in Italian cuisine, including advanced cooking and specialized culinary skills for pasta, sauces, and traditional dishes. Proficiency in food preparation, portioning, and plating with attention to quality, consistency, and presentation. Solid knowledge of hygiene and food safety standards with a proven track record of maintaining a clean and organized workstation. Effective communication skills for coordinating with kitchen and service teams, giving clear instructions, and reporting issues promptly. Previous experience as a Chef De Partie or Demi Chef De Partie in a professional kitchen, ideally focused on Italian or Mediterranean cuisine. Ability to work under pressure during peak service times, with strong time management and organizational skills. Basic understanding of inventory control, ingredient quality checks, and cost awareness. Culinary diploma or relevant professional certification is preferred; food safety certification is an advantage. Willingness to work flexible hours, including evenings, weekends, and holidays, as required by restaurant operations.

Prepare and cook high-quality Italian dishes (pasta, risotto, pizzas, and other menu items) in line with restaurant standards and recipes. Organize the station, ensure proper mise en place, monitor cooking times, and maintain consistency in taste, presentation, and portion control. Supervise junior kitchen team members, coordinate with other sections to ensure smooth service, and support menu development for Italian offerings. Adhere to food safety and hygiene regulations, ensure proper stock rotation, and communicate effectively with the Head Chef and colleagues to meet service deadlines.