Chef de Partie
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Key skills for this role
Key Skills for This Role
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Section leadership
- Take responsibility for setup, preparation, and service of the assigned kitchen section.
- Deliver dishes consistently to recipe, portion, temperature, and presentation standards.
- Organise daily mise en place and allocate tasks to junior team members.
- Anticipate service needs and communicate with the Sous Chef and pass.
Quality and cost control
- Monitor product quality, stock rotation, yields, and portion control.
- Minimise waste and support food-cost objectives without compromising quality.
- Maintain food safety, hygiene, HACCP, allergen, and temperature-control requirements.
- Use equipment correctly and keep the section clean and audit-ready.
People and development
- Train and coach Demi Chefs and Commis Chefs in the restaurant's standards.
- Give clear direction during service and support a respectful, accountable kitchen culture.
- Participate in briefings, stock counts, and operational improvement initiatives.
What the employer is looking for
- Two to four years of progressive culinary experience with responsibility for a kitchen section.
- Strong cooking fundamentals and understanding of restaurant service flow.
- Knowledge of food safety, HACCP, stock rotation, and portion control.
- Confident communication and the ability to guide junior chefs under pressure.
- Steakhouse, grill, or high-volume restaurant experience is advantageous.
Pay
- Pay starts at SAR 4,500 per month.
Work location
- Work is performed in person.
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