Chef De Partie - Raffles The Red Sea

RAFFLES THE RED SEA The Chef de Partie is responsible for managing a specific kitchen section and ensuring the highest standards of food quality, presentation, and consistency in line with Raffles & Fairmont brand standards. The role supports the Sous Chef and Chef de Cuisine in daily operations while leading and developing junior chefs. Key Responsibilities Take full responsibility for a designated kitchen section during preparation and service Prepare, cook, and present dishes according to established recipes and luxury presentation standards Supervise, train, and motivate Commis and Demi Chef de Partie team members Ensure food quality, taste, and consistency meet Raffles & Fairmont expectations Maintain strict adherence to HACCP, food safety, and hygiene standards Control food costs by minimizing waste and ensuring proper stock handling (FIFO) Assist in menu planning, recipe development, and new dish trials when required Coordinate with other kitchen sections to ensure smooth service operations Ensure cleanliness, organization, and proper maintenance of kitchen equipment Follow hotel policies, grooming standards, and health & safety regulations

Minimum 3–5 years of professional kitchen experience, including at least 1–2 years as Chef de Partie or equivalent Experience in a luxury hotel or high-end restaurant is highly preferred Culinary diploma or professional kitchen certification required Strong knowledge of international cuisine (specialty cuisine is an advantage) Proven understanding of HACCP and food safety standards Ability to work flexible shifts, including weekends and public holidays

Take full responsibility for a designated kitchen section during preparation and service. Prepare, cook, and present dishes according to established recipes and luxury presentation standards. Supervise, train, and motivate Commis and Demi Chef de Partie team members. Ensure food quality, taste, and consistency meet Raffles & Fairmont expectations. Maintain strict adherence to HACCP, food safety, and hygiene standards. Control food costs by minimizing waste and ensuring proper stock handling (FIFO). Assist in menu planning, recipe development, and new dish trials when required. Coordinate with other kitchen sections to ensure smooth service operations. Ensure cleanliness, organization, and proper maintenance of kitchen equipment. Follow hotel policies, grooming standards, and health & safety regulations.