Demi Chef de Partie

Welcome to SLS The Red Sea, where bold creativity and unapologetic luxury come to life.

Part of Ennismore’s globally celebrated lifestyle portfolio, SLS Hotels are known for redefining hospitality through striking design, elevated service, and magnetic social energy. Now open on the Red Sea coast, SLS The Red Sea stands as one of Saudi Arabia’s most exciting lifestyle destinations.

The resort features 150 impeccably designed keys, five dynamic Food & Beverage venues, and a luxurious spa sanctuary, offering guests a seamless blend of indulgence, entertainment, and escape. From vibrant dining experiences to moments of pure relaxation, every detail is crafted to surprise, inspire, and connect.

More than a hotel, SLS The Red Sea is a living stage—a place where creativity thrives, individuality is celebrated, and bold ideas are encouraged. As the journey continues beyond opening, we are building a passionate team to shape the future of this iconic destination. If you’re driven by excellence, energized by lifestyle hospitality, and ready to be part of something extraordinary, this is where your story continues.

We are hiring for a Demi Chef de Partie to support daily culinary operations by assisting the Chef de Partie in the preparation, cooking, and presentation of high-quality dishes in line with SLS luxury lifestyle standards. This hands-on role is responsible for a designated kitchen section, contributing to consistency, refinement, and efficiency across all dining outlets, including signature restaurants and in-room dining. The Demi Chef de Partie plays an important role in maintaining food quality, hygiene standards, and smooth service delivery while supporting the development of junior culinary colleagues.

Key Responsibilities

• Assist in the preparation, cooking, and presentation of dishes within the assigned kitchen section, ensuring high quality and consistency.
• Ensure mise en place is completed ahead of service and maintained throughout operational periods.
• Follow standard recipes, portioning, and plating guidelines as directed by the Chef de Partie.
• Monitor food quality and report any issues or deviations promptly.
• Work closely with the Chef de Partie and Sous Chef to ensure smooth and efficient section operations.
• Support and guide Commis Chefs in basic culinary techniques and station organization.
• Step in to oversee the section in the absence of the Chef de Partie, ensuring continuity of service.
• Maintain appropriate stock levels and assist with inventory checks, labeling, and proper storage.
• Uphold cleanliness, organization, and sanitation standards in line with HACCP requirements.
• Use kitchen equipment responsibly and report maintenance or safety issues promptly.
• Adhere strictly to food safety policies, hygiene procedures, and local health regulations.
• Maintain a clean, safe, and organized workstation at all times.
• Support special dietary requirements, customized orders, and guest requests as directed.
• Demonstrate a strong service mindset and sense of urgency during peak service periods.

• Degree or certification in Culinary Arts or a related field is preferred.
• Minimum 3–4 years of culinary experience, with at least 1–2 years in a Commis or similar role within a luxury hotel or high-end standalone restaurant.
• Strong understanding of modern culinary techniques and international cuisines.
• Knowledge of food safety regulations, hygiene standards, and kitchen operations.
• Ability to multitask, follow direction, and perform well under pressure in a fast-paced environment.
• A genuine passion for food, teamwork, and delivering memorable guest experiences.