banquet chef

Marriott International

<div>Additional Information 
Job Number25145595 
Job CategoryFood and Beverage &amp; Culinary 
LocationThe St. Regis Cairo, 1189 Nile Corniche Downtown, Cairo, Egypt, Egypt 
ScheduleFull Time 
Located Remotely?N 
Position Type Management<div><div> 
JOB SUMMARY 
Exhibits culinary talents by personally performing tasks while leading the banquet food preparation staff and managing all food related catering functions. Accountable for coordinating menus, purchasing, scheduling, food preparation and plating for catering events. The individual is responsible for delivering a consistent, high quality product with an appetizing presentation. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. 
CANDIDATE PROFILE 
Education and Experience
<ul><li>High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.</li></ul>
OR
<ul><li>2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.</li></ul> 
CORE WORK ACTIVITIES 
Ensuring Culinary Standards and Responsibilities are Met
<ul><li>Assists in determining how food should be presented and creates decorative food displays.</li></ul>
<ul><li>Attends daily Banquet Event meetings to review culinary requirements.</li></ul>
<ul><li>Checks the quality of raw and cooked food products to ensure that standards are met.</li></ul>
<ul><li>Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.</li></ul>
<ul><li>Ensures compliance with all Food &amp; Beverage policies, standards and procedures.</li></ul>
<ul><li>Estimates daily Banquet Event Order production needs.</li></ul>
<ul><li>Follows proper handling and right temperature of all food products.</li></ul>
<ul><li>Maintains food preparation handling and correct storage standards.</li></ul>
<ul><li>Manages BEO process including menu development, pricing, tracking and ordering.</li></ul>
<ul><li>Manages food quantities and plating requirements for all banquet functions.</li></ul>
<ul><li>Plans food quantities and plating requirements for all banquet functions.</li></ul>
<ul><li>Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.</li></ul>
<ul><li>Recognizes superior quality products, presentations and flavor.</li></ul>
<ul><li>Supports procedures for food &amp; beverage portion and waste controls.</li></ul> 
Managing Culinary Teams
<ul><li>Communicates production needs to key personnel.</li></ul>
<ul><li>Communicates regularly with employees to ensure performance expectations are clear.</li></ul>
<ul><li>Encourages and builds mutual trust, respect, and cooperation among team members.</li></ul>
<ul><li>Ensures and maintains the productivity level of employees.</li></ul>
<ul><li>Ensures employees understand expectations and parameters.</li></ul>
<ul><li>Ensures property policies are administered fairly and consistently.</li></ul>
<ul><li>Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.</li></ul>
<ul><li>Identifies the educational needs of others, develops formal educational or training programs or classes, and teaching or instructing others.</li></ul>
<ul><li>Leads shifts while personally preparing food items and executing requests based on required specifications.</li></ul>
<ul><li>Serves as a role model to demonstrate appropriate behaviors.</li></ul>
<ul><li>Supervises and coordinates activities of cooks and workers engaged in food preparation.</li></ul>
<ul><li>Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.</li></ul>
<ul><li>Supervises banquet kitchen shift operations.</li></ul>
<ul><li>Utilizes an &quot;open door&quot; policy to identify and address employee problems or concerns.</li></ul>
<ul><li>Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.</li></ul> 

Maintaining Culinary Goals
<ul><li>Achieves and exceeds goals including performance goals, budget goals, team goals, etc.</li></ul>
<ul><li>Develops specific goals and plans to prioritize, organize, and accomplish your work.</li></ul>
<ul><li>Manages to achieve or exceed budgeted goals.</li></ul> 
Ensuring Exceptional Customer Service
<ul><li>Empowers employees to provide excellent customer service.</li></ul>
<ul><li>Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.</li></ul>
<ul><li>Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.</li></ul>
<ul><li>Provides services that are above and beyond for customer satisfaction and retention.</li></ul>
<ul><li>Responds effectively to guest problems and complaints.</li></ul> 
Managing and Conducting Human Resource Activities
<ul><li>Conducts training when appropriate.</li></ul>
<ul><li>Ensures employees are cross-trained to support successful daily operations.</li></ul>
<ul><li>Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs).</li></ul>
<ul><li>Ensures disciplinary procedures and documentation support the Peer Review Process.</li></ul>
<ul><li>Participates in training staff on menu items including ingredients, preparation methods and unique tastes.</li></ul>
<ul><li>Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.</li></ul>
<ul><li>Trains employees in safety procedures.</li></ul> 
Additional Responsibilities
<ul><li>Analyzes information and evaluating results to choose the best solution and solve problems.</li></ul>
<ul><li>Attends and participates in all pertinent meetings.</li></ul>
<ul><li>Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.</li></ul></div><div> 
</div>At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.
Combining timeless glamour with a vanguard spirit, St. Regis Hotels &amp; Resorts is committed to delivering exquisite experiences at more than 50 luxury hotels and resorts in the best addresses around the world. Beginning with the debut of The St. Regis hotel in New York by John Jacob Astor IV at the dawn of the twentieth century, the brand has remained committed to an uncompromising level of bespoke and anticipatory service for all of its guests, delivered flawlessly by a team of gracious hosts that combine classic sophistication and modern sensibility, as well as our signature Butler Service. We invite you to explore careers at St. Regis. In joining St. Regis, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.</div></div>

Banquet Chef

Draieh Logistics

Job Title: Garde Manger Chef / Cold Kitchen Chef Location: MESAIEEDJob Summary: Prepare, organize, and present cold dishes, salads, appetizers, charcuterie, sandwiches, and decorative platters for catering events. Ensure high-quality presentation, taste, and hygiene standards.Key Responsibilities:<ul><li>Prepare and present cold dishes, salads, canap&eacute;s, and buffets.</li><li>Create decorative platters for events.</li><li>Maintain hygiene and follow food safety regulations (HACCP).</li><li>Assist with inventory and minimize food wastage.</li></ul>Requirements:<ul><li>Experience as Garde Manger or Cold Kitchen Chef (catering/banquet preferred).</li><li>Culinary diploma/degree preferred.</li><li>Creative, detail-oriented, and able to work under pressure.</li><li>Knowledge of cold sauces, terrines, charcuterie, and food presentation.</li></ul>Documents Required:<ul><li>Valid QID</li><li>NOC for sponsorship transfer</li><li>FHC</li></ul>Benefits:<ul><li>Accommodation and transportation provided</li><li>Overtime pay when required</li></ul>Job Type: Full-timePay: QAR3,000.00 per monthApplication Question(s):<ul><li>WILL YOU ACCEPT ACCOMMODATION AND TRANSPORTAION PROVIDED BY COMPANY?</li><li>DO YOU HAVE NOC?</li><li>CAN YOU JOIN IMMEDIATELY? </li></ul>Experience:<ul><li>Cold Kitchen Chef: 3 years (Required)</li><li>HOTEL OR CATERING INDUSTRY: 2 years (Required)</li></ul>

SALAD CHEF

HHM Hotels

<div><div>Opportunity: Executive Sous Chef

Support and assist the Executive Chef in the daily operations of the kitchen, particularly as it relates to managing the culinary and stewarding staff, meeting food consistency and quality standards, while meeting financial and other objectives. This position will oversee the Bungalow By The Sea restaurant as well as the banquets department.

Potential Career Path

Executive Chef - Food and Beverage Director

Essential Job Functions
<ul>
<li>Interview, select, train, schedule, coach and support associates, ensuring they perform in accordance with established brand or hotel standards and consistent with HHM core values.</li>
<li>Oversee and direct food production in a timely and efficient manner.</li>
<li>Collaborate with others to develop new menu items, create and test recipes.</li>
<li>Ensure that all food products are consistently prepared and served according to recipes, portioning, cooking, and serving standards.</li>
<li>Establish priorities and assign production and preparation tasks to staff to execute.</li>
<li>Review daily menu specials, banquet event orders and inventory food items for daily use.</li>
<li>Requisition day&rsquo;s supplies and ensure they are received and stored correctly. Communicate needs with purchasing and storeroom personnel.</li>
<li>Ensure quality of products received.</li>
<li>Meet with the Executive Steward to review equipment needs, banquet plate-up assistance, cleaning schedule/project status, and health/safety and sanitation follow-up.</li>
<li>Ensure each kitchen work area is stocked with specified tools, supplies,equipment and that recipe cards, production schedules, plating guides and photography are posted and current.</li>
<li>Ensure staff prepares menu items following recipes and yield guides, in accordance with department standards.</li>
<li>Train, develop and evaluate staff with regard to proper use of standard kitchen equipment and tools, techniques and skills, to include the methods of cooking, garnishes, and portion sizing.</li>
<li>Supervise the stewarding operation.</li>
<li>Maintain kitchen at the level necessary to meet/exceed the company standards for quality, service, and cleanliness by personal inspection and following the kitchen's preventative maintenance program.</li>
<li>Responsible for kitchen inventories including food, beverage, glass, china, supplies, chemicals, equipment, and tools.</li>
<li>Admin duties will include but not limited to board of health upkeep, labor, invoices, recipe books.</li>
<li>Attend daily/regular meetings such as BEO, AM Stand Up and F&amp;B meetings.</li>
<li>Conduct divisional/departmental staff meetings on a regular basis.</li>
<li>Practice safe work habits, wear protective safety equipment and follow MSDS and OSHA standards.</li>
<li>Perform other duties as requested by management.
</li></ul>Position Requirements
<ul>
<li>Degree or certification from an accredited culinary program preferred.</li>
<li>3 years&rsquo; experience in a managerial position of an upscale and/or high-volume foodservice establishment/hotel as a sous chef or CDC level for minimum 2-3 years required.</li>
<li>Fluency in English, Spanish and/or Creole preferred</li>
<li>Previous experience to be a blend of fine dining steakhouseItalian-cuisine preferred</li>
<li>Banquet experience preferred</li>
<li>Marriott experience preferred</li>
</ul>
Work Environment and Context
<ul>
<li>Work schedule varies and will include working on holidays and weekends.</li>
<li>Requires standing for extended periods, walking, pushing, lifting up to 50 pounds, bending and reaching, using fingers and hands, stooping, kneeling, or crouching.</li>
<li>Must be able to work in varied and extreme temperatures including freezers (-10F) and kitchens (90F), possibly for one hour or more.</li>
</ul>
What We Believe

People Are Our Capability &ndash; Hearts That Serve &ndash; Only Excellence &ndash; Stay Nimble - Own It
</div>
Managed by HHM Hotels</div>

Executive Sous Chef

Mandarin Oriental

<div>
 
 Chef de Partie
 
 
 
 
 Mandarin Oriental Muscat
 
 is looking for a
 
 Chef de Partie - Banquet
 
 to join our
 
 Culinary
 
 team.
 
 
 Are you a master of craft? Do you thrive in a team that succeeds together, demonstrating integrity and respect while acting responsibly? Do you embrace a growth mindset? We invite you to become a fan of the exceptional.
 
 
 Mandarin Oriental is the award-winning owner and operator of some of the most luxurious hotels, resorts and residences located in prime destinations around the world, with a strong development pipeline. Increasingly recognised for creating some of the world&rsquo;s most sought-after properties, the Group provides legendary service inspired by Asian heritage whilst representing the very cutting-edge of luxury experiences.
 
 
 
 Mandarin Oriental Muscat
 
 
 
 Situated in a prime beachfront location, Mandarin Oriental, Muscat is a chic urban resort that offers 150 stylishly appointed guestrooms and suites, five restaurants and bars, a lush Spa at Mandarin Oriental, and an outdoor swimming pool. The hotel features a one-of-a-kind ballroom boasting spectacular views of the Arabian Sea as well as a variety of banquet and meeting spaces to accommodate social and business events.
 
 
 For those seeking a luxury living experience in one of Muscat&rsquo;s most desirable districts, an exclusive collection of 155 Residences at Mandarin Oriental combine the Group&rsquo;s legendary service, world-class amenities and sweeping sea or mountain views.
 
 
 
 About The Job
 
 
 
 <ul>
 <li>
 Assist the Chef de Cuisine in dish creation and promotional events.
 </li>
 <li>
 Maintain and enforce plating and presentation standards.
 </li>
 <li>
 Ensure food preparation aligns with agreed authenticity and quality.
 </li>
 <li>
 Identify and report areas for improvement in food and beverage quality.
 </li>
 <li>
 Promote teamwork through effective interdepartmental communication.
 </li>
 <li>
 Manage daily ingredient ordering and requisition.
 </li>
 <li>
 Provide leadership and support to kitchen colleagues.
 </li>
 <li>
 Help prepare weekly staff schedules.
 </li>
 <li>
 Enforce food safety standards per Mandarin Oriental and local regulations.
 </li>
 <li>
 Supervise kitchen cleanliness and follow up on maintenance reports.
 </li>
 <li>
 Ensure food displays are safe, creative, and meet presentation standards.
 </li>
 <li>
 Maintain grooming and appearance standards for staff.
 </li>
 <li>
 Handle VIP guest and special dietary needs personally.
 </li>
 <li>
 Ensure customer satisfaction following MOHG standards and LQEs.
 </li>
 <li>
 Communicate workplace rules and policies to team members.
 </li>
 <li>
 Conduct staff counselling and disciplinary actions as needed.
 </li>
 <li>
 Attend and contribute to daily and weekly team meetings.
 </li>
 <li>
 Conduct regular training on dishes and cooking techniques.
 </li>
 <li>
 Share expertise on Essenza&rsquo;s specialty cuisine with team members.
 </li>
 <li>
 Manage all food safety administration for the Essenza restaurant.
 </li>
 <li>
 Comply with Jardine audit requirements for the culinary department.
 </li>
 <li>
 Assist with outlet-related administrative tasks.
 </li>
 <li>
 Support other kitchens as required.
 </li>
 <li>
 Stay informed on current food trends to keep cuisine competitive.
 </li>
 <li>
 Perform other duties as assigned by the Chef de Cuisine.
 
 
 </li>
 </ul>
 
 Our commitment to you
 
 
 
 <ul>
 <li>
 Learning &amp; Development. Your success is our success. We craft unique learning and development programmes for various stages in your career so that you grow, continuously.
 </li>
 <li>
 MOstay. When you work as hard as our colleagues do, it&rsquo;s important to take time off. As a member of the #MOfamily, you can stay with us wherever you go in the world. The MOstay programme offers complimentary nights and additionally attractive rates on rooms for you and your loved ones.
 </li>
 <li>
 Heath &amp; Colleague Wellness. Finding the right work-life balance is important. Your wellbeing matters to us. A variety of health benefits and wellness programmes are offered to all our colleagues, globally.
 </li>
 <li>
 Retirement Plans. When you show commitment to us, we reciprocate. We offer different retirement plans depending on the length of your service and your role.
 
 
 </li>
 </ul>
 
 We&rsquo;re Fans. Are you?
 
</div>

Chef de Partie  - Banquet

The Ned & Ned's Club

<div>
 Located in the former Ministry of Interior building, The Ned Doha offers seven restaurants, 90 bedrooms, event venues, and Ned&rsquo;s Club, a private members&rsquo; club that gives access to spaces including a rooftop terrace, a health club with spa, gym and 30m outdoor pool.
 
 
 Job Purpose:
 
 
 We are looking for a skilled and passionate Sous Chef &ndash; Banquets &amp; Outside Catering to join our culinary team. This role will focus on delivering outstanding culinary experiences for banquets, private functions, and off-site catering events. You will work closely with the Head Chef to plan menus, oversee operations, and lead the team in creating memorable dining experiences for our guests both inside and outside The Ned Doha.
 
 
 Responsibilities:
 
 
 <ul>
 <li>
 Support the Head Chef in menu planning, recipe development, and execution for banquets and outside catering events.
 </li>
 <li>
 Lead day-to-day banquet and catering kitchen operations, ensuring efficiency and flawless execution.
 </li>
 <li>
 Supervise, train, and inspire kitchen staff to deliver consistently high-quality food.
 </li>
 <li>
 Ensure excellent taste, presentation, and freshness across large-scale and bespoke menus.
 </li>
 <li>
 Manage inventory, ordering, and logistics for both in-house events and outside catering operations.
 </li>
 <li>
 Uphold strict HACCP, food safety, and sanitation standards at all times.
 </li>
 <li>
 Collaborate with Events, F&amp;B, and service teams to guarantee smooth service and guest satisfaction.
 </li>
 <li>
 Adapt menus and logistics to diverse locations, ensuring high standards are maintained during outside catering services.
 
 
 </li>
 </ul>
 Qualifications:
 
 
 <ul>
 <li>
 Culinary degree or professional certification preferred.
 </li>
 <li>
 In-depth understanding of banquet and catering operations, large-scale food preparation, and menu planning.
 </li>
 <li>
 Strong knowledge of food costing, portion control, and quality assurance.
 </li>
 <li>
 Familiarity with food safety regulations and off-site catering procedures.
 
 
 </li>
 </ul>
 Work Experience &amp; Knowledge:
 
 
 <ul>
 <li>
 Proven experience in a similar role within luxury hotels, resorts, or large-scale catering companies.
 </li>
 <li>
 Hands-on expertise in banqueting and outside catering for high-profile clients and large gatherings.
 </li>
 <li>
 Ability to manage logistics, transport, and setup for off-site events.
 </li>
 <li>
 Experience working with multicultural teams and delivering diverse cuisines.
 </li>
 <li>
 Strong knowledge of equipment, bulk production techniques, and catering trends.
 
 
 </li>
 </ul>
 Competencies:
 
 
 <ul>
 <li>
 Strong leadership and management skills, with the ability to inspire and motivate a team.
 </li>
 <li>
 Excellent communication and interpersonal skills.
 </li>
 <li>
 Exceptional organizational abilities and attention to detail.
 </li>
 <li>
 Adaptability and the ability to thrive in a fast-paced environment.
 </li>
 <li>
 Problem-solving skills and the ability to make quick decisions under pressure.
 </li>
 <li>
 Maintain cleanliness and organization of workstations, adhering to stringent sanitation standards and food safety regulations.
 </li>
 <li>
 Collaborate effectively with team members to ensure smooth workflow during service.
 </li>
 <li>
 Adhere to portion control guidelines and presentation specifications set by senior kitchen staff.
 </li>
 <li>
 Assist in inventory management, stock rotation, and ordering supplies as required.
 </li>
 <li>
 Uphold high standards of food quality, freshness, and taste.
 
 
 </li>
 </ul>
 What&rsquo;s In It for you?
 
 
 <ul>
 <li>
 One of the most iconic places to be and work.
 </li>
 <li>
 Amazing learning and development program
 </li>
 <li>
 Discounted rates at The Ned Doha
 </li>
 <li>
 Fantastic career growth opportunities
 
 
 </li>
 </ul>
 At The Ned, we don't just celebrate our diversity, we challenge ourselves to do even better. The Ned is committed to being the best place to work, and ensuring that we have a leading diversity, equity and inclusion programme is central to making that vision a reality.
 
 
 Apply today and join us as a Sous Chef &ndash; Banquets &amp; Outside Catering!
 
 
 #YESYESYES #MakeitHAPPEN #ShowyouCARE #LovewhatYOUDO #LoveTheNed
</div>

Sous Chef - Banquets & Outside Catering

Accor

<div><div>Company Description</div> 
Why work for Accor?
We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor&rsquo;s limitless possibilities.
By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/
Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS<div> 
Job Description</div> 
Novotel World Trade Centre is looking for an experienced Chef De Partie responsible for overseeing a specific station or section within the kitchen. Skilled culinary professionals who ensure the preparation, cooking, and presentation of dishes meets the established standards of quality, taste, and consistency. The Chef De Partie works under the supervision of the Sous Chef or Head Chef and collaborates with other chefs, cooks, and kitchen staff to deliver exceptional dining experiences for guests<ul><li>
Prepare, cook, and plate dishes according to standardized recipes, menu specifications, and guest preferences.</li><li>
Monitor inventory levels of ingredients and supplies for the assigned station to ensure production requirements are met.</li><li>
Adhere to proper food handling, storage, and sanitation guidelines to maintain a clean and safe working environment.</li><li>
Manage the day-to-day operations of a specific kitchen station, such as grill, saut&eacute;, pastry, or pantry, with efficiency and organization.</li><li>
Coordinate and communicate with fellow chefs and kitchen staff to ensure timely preparation, cooking, and presentation of dishes during service periods.</li><li>
Maintain the quality and presentation of dishes, adjust seasoning, and taste dishes regularly to uphold culinary standards.</li><li>
Collaborate with the Sous Chef or Head Chef to develop new recipes, dishes, and menu items for seasonal changes, special events, or promotions.</li><li>
Ensure that menu offerings for the assigned station are innovative, visually appealing, and aligned with the culinary concept and brand standards of the hotel.</li><li>
Provide input and feedback on ingredient sourcing, menu costing, portion control, and food presentation techniques.</li><li>
Train and mentor junior cooks, commis chefs, and kitchen apprentices on culinary techniques, recipes, and kitchen operations specific to the station.</li><li>
Foster a culture of teamwork, respect, and continuous learning among kitchen staff to enhance skills, performance, and job satisfaction.</li><li>
Lead by example in demonstrating professionalism, culinary expertise, and a positive attitude in the kitchen.</li><li>
Conduct regular taste tests, quality checks, and plate presentations to ensure that dishes leaving the kitchen meet the hotel's quality standards and guest expectations.</li><li>
Address guest feedback, special requests, and dietary restrictions with attention to detail, accuracy, and a focus on exceeding guest satisfaction.</li><li>
Collaborate with servers, front-of-house staff, and management to maintain open communication and resolve any issues or concerns related to food quality or service.</li><li>
Maintain a clean, sanitary, and organized kitchen station by following cleaning schedules, sanitation protocols, and hygiene standards.</li><li>
Monitor food waste, inventory levels, and kitchen supplies to minimize waste, control costs, and optimize productivity in the kitchen.</li><li>
Assist in menu planning, recipe costing, and ingredient sourcing to create innovative and profitable dishes that align with the hotel's culinary concept and budget.</li><li>
Participate in inventory management, ordering supplies, and vendor relations to ensure availability of fresh ingredients and cost-effective procurement.</li><li>
Collaborate with the Events Team or Banquet chef to plan, prepare, and execute catering orders, special event menus, and private dining experiences.</li><li>
Coordinate with front-of-house staff, event planners, and clients to customize menus, accommodate dietary restrictions, and deliver exceptional culinary experiences.</li><li>
Stay current on culinary trends, industry best practices, and new cooking techniques through professional development, training programs, and culinary competitions.</li><li>
Attend workshops, seminars, and culinary events to expand knowledge, improve skills, and network with other chefs and industry professionals.</li><li>
Proactively seek feedback from peers, mentors, and supervisors to enhance culinary expertise, leadership abilities, and career growth opportunities.</li></ul><div> 
Qualifications</div> 
<ul><li>
Culinary degree or equivalent culinary certification preferred.</li><li>
Proven experience working in a professional kitchen environment, with expertise in a specific culinary station or cuisine.</li><li>
Strong culinary skills, creativity, and attention to detail in food preparation, cooking techniques, and plate presentation.</li><li>
Knowledge of food safety regulations, sanitation practices, and kitchen hygiene standards.</li><li>
Excellent communication, teamwork, and organizational skills to collaborate effectively with kitchen staff, management, and guests.</li><li>
Ability to work in a fast-paced, high-pressure kitchen environment and multitask during peak service periods.</li><li>
Certification in food safety and/or culinary arts may be required depending on local regulations</li></ul><div> 
Additional Information</div> 
Your team and working environment:
Diverse, young and vibrant team
Our commitment to Diversity &amp; Inclusion:
We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.</div>

Chef De Partie

IHG Hotels & Resorts

<div>Chef De Partie (In Room Dining &amp; Banquet) -AL AHSA INTERCONTINENTAL&reg;

Your day to day
<ul><li>Food Preparation &amp; Cooking:</li></ul>

<ul><li>Prepare and cook dishes according to the established recipes and guest preferences for all outlets, including breakfast, lunch, dinner, banquets, and room service.</li></ul>

<ul><li>Assist the Chef de Partie in ensuring food is delivered on time and up to quality standards for all outlets.</li></ul>

<ul><li>Monitor portion control, minimize waste, and ensure efficient food production to support outlet demand.</li></ul>

<ul><li>Outlet Collaboration:</li></ul>

<ul><li>Work closely with other departments (e.g., banquets, restaurants , room service) to fulfill the culinary needs of each outlet, ensuring all items are prepared with consistency.</li></ul>

<ul><li>Assist in the development of new menus, seasonal dishes, and culinary promotions for various outlets, keeping up with food trends.</li></ul>

<ul><li>Hygiene &amp; Safety:</li></ul>

<ul><li>Maintain strict hygiene and cleanliness standards in the kitchen by adhering to food safety regulations.</li></ul>

<ul><li>Ensure that all kitchen equipment is properly cleaned, maintained, and used in accordance with safety regulations.</li></ul>

<ul><li>Follow all health and safety policies, including correct food handling, temperature monitoring, and waste disposal.</li></ul>

<ul><li>Kitchen Operations:</li></ul>

<ul><li>Ensure kitchen mise en place is properly prepared and maintained for smooth service across all outlets.</li></ul>

<ul><li>Assist in stock control and inventory management for the main kitchen, ensuring ingredients are fresh and properly stored.</li></ul>

<ul><li>Support the Chef de Partie in monitoring kitchen equipment and reporting any issues.</li></ul>

<ul><li>Team Collaboration &amp; Development:</li></ul>

<ul><li>Train and mentor junior kitchen staff and commis chefs, ensuring they adhere to standards and processes.</li></ul>

<ul><li>Assist in maintaining a positive, cooperative kitchen environment, fostering team spirit and high morale.</li></ul>

<ul><li>Menu Input &amp; Innovation:</li></ul>

<ul><li>Provide feedback to the Chef de Partie on guest preferences, menu ideas, and kitchen operations for improving efficiency and guest satisfaction.</li></ul>

<ul><li>Participate in food tastings and quality control checks to ensure consistency and innovation across outlets.</li></ul>

What we need from you
<ul><li>Proven experience as a Demi Chef de Partie or similar role in a high-volume kitchen.</li></ul>

<ul><li>Strong knowledge of various culinary techniques, ingredients, equipment, and processes.</li></ul>

<ul><li>Familiarity with food safety, HACCP standards, and hygiene regulations.</li></ul>

<ul><li>Ability to work in a fast-paced environment and multi-task across different outlets.</li></ul>

What we offer

We give our people everything they need to succeed. From a competitive salary that rewards all your hard work to a wide range of benefits designed to help you live your best work life.

We welcome everyone and create inclusive teams where we celebrate difference and encourage colleagues to bring their whole selves to work. We are an equal opportunity employer and offer opportunities to applicants and employees without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, protected veteran status, or disability. We promote a culture of trust, support, and acceptance. Always welcoming different backgrounds, experiences, and perspectives.

So, join us and you&rsquo;ll become part of our hotel family.

Don't quite meet every single requirement, but still believe you'd be a great fit for the job? We'll never know unless you hit the 'Apply' button. Start your journey with us today.
As the world&rsquo;s first and most global luxury hotel brand, InterContinental Hotels &amp; Resorts has pioneered international travel since the 1940s, we are passionate about sharing our renowned international know-how and cultural wisdom in truly impressive surroundings. We all take great pride in being genuine ambassadors of the InterContinental&reg;&#65039; brand and to be part of the brand you will have a thirst for travel, passion for culture and appreciation for diversity. We create inspiring experiences for those seeking a richer perspective on the world. If you&rsquo;d like to embrace a world of opportunities, we&rsquo;d like to welcome you to the world&rsquo;s most international luxury hotel brand.
Don't quite meet every single requirement, but still believe you'd be a great fit for the job? We'll never know unless you hit the 'Apply' button. Start your journey with us today.</div>

Chef De Partie (In Room Dining & Banquet) -AL AHSA INTERCONTINENTAL®

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