Senior Chef De Partie - Hot Kitchen
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Key skills for this role
About the Role
Crowne Plaza Hotel in Jeddah seeks a Senior Chef De Partie for the Hot Kitchen to manage the hot section, prepare dishes, lead junior cooks, and enforce food safety standards. Requires 3-7 years kitchen experience with proven hot cookery expertise and prior Chef de Partie experience.
Key Skills for This Role
Responsibilities
- Manage the hot section (hot kitchen, sauté, grill, roast, fryer, sauce station) during all services
- Prepare, cook, finish and plate hot dishes to recipe and presentation standards
- Lead, train and mentor junior cooks and commis assigned to the hot section
- Plan mise en place and daily production for the hot section to meet service demands
- Coordinate closely with garde manger, pastry and service teams for smooth kitchen flow
- Enforce food safety, sanitation, allergen controls and HACCP procedures
- Monitor ingredient usage, control waste, and support stock rotation and food cost management
- Troubleshoot issues during service, maintain station cleanliness, and uphold kitchen standards
- Contribute to menu execution, seasonal specials and recipe standardization
Requirements
- Culinary diploma/certificate or equivalent professional experience in a commercial kitchen
- 3–7 years’ professional kitchen experience with proven expertise in hot cookery
- Prior Chef de Partie experience required, senior level preferred
- Strong technical skills across sauté, grill, roasting, frying and sauce work
- Solid knowledge of food safety, HACCP and local certifications/permits as required
- Ability to read, scale and follow recipes, perform basic food cost calculations
- Leadership, clear communication, calm under pressure, hands on team oriented approach
- Flexibility to work varied shifts including early mornings, evenings, weekends and banquets
Full Job Posting
Key Responsibilities
- Manage the hot section (hot kitchen, sauté, grill, roast, fryer, sauce station) during all services.
- Prepare, cook, finish and plate hot dishes to recipe and presentation standards.
- Lead, train and mentor junior cooks and commis assigned to the hot section.
- Plan mise en place and daily production for the hot section.
- Coordinate closely with garde manger, pastry and service teams.
- Enforce food safety, sanitation, allergen controls and HACCP procedures.
- Monitor ingredient usage, control waste, and support stock rotation.
- Troubleshoot issues during service, maintain station cleanliness.
- Contribute to menu execution, seasonal specials and recipe standardization.
What we need from you
- Culinary diploma/certificate or equivalent professional experience.
- 3–7 years’ professional kitchen experience with proven expertise in hot cookery.
- Prior Chef de Partie experience required, senior level preferred.
- Strong technical skills across sauté, grill, roasting, frying and sauce work.
- Solid knowledge of food safety, HACCP and local certifications.
- Ability to read, scale and follow recipes, perform basic food cost calculations.
- Leadership, clear communication, calm under pressure, hands on team oriented approach.
- Flexibility to work varied shifts including early mornings, evenings, weekends and banquets.
What you can expect from us
- Competitive salary, benefits, full uniform, staff dining discounts.
- Ongoing training to support culinary development and career progression.
- Wellbeing framework supporting health, lifestyle and workplace needs.
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