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chef assistant

chef de partie

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Job Title: Chef de Partie (CDP)Job Summary:The Chef de Partie is responsible for managing a specific section of the kitchen, ensuring high-quality food preparation, maintaining hygiene standards, and supporting the overall kitchen operations. The role requires strong leadership, consistency, and attention to detail.Key Responsibilities:<ul><li>Manage and oversee a specific section of the kitchen (hot kitchen).</li><li>Prepare, cook, and present dishes according to the restaurant&rsquo;s standards.</li><li>Ensure all food is prepared consistently and in a timely manner.</li><li>Maintain cleanliness and organization in the assigned section.</li><li>Monitor stock levels and report shortages or wastage.</li><li>Ensure proper storage and labeling of all food items.</li><li>Train and guide junior kitchen staff and commis chefs.</li><li>Follow all health, safety, and hygiene regulations.</li><li>Assist Sous Chef and Head Chef in daily kitchen operations.</li><li>Ensure all equipment is used properly and safely.</li></ul>Requirements:<ul><li>Proven experience as a Chef de Partie or similar role.</li><li>Strong knowledge of cooking techniques and kitchen operations.</li><li>Ability to work under pressure in a fast-paced environment.</li><li>Good communication and teamwork skills.</li><li>Strong organizational and time management skills.</li><li>Knowledge of food safety standards (HACCP is a plus).</li></ul>Skills:<ul><li>Leadership and team management</li><li>Attention to detail</li><li>Creativity in food presentation</li><li>Multitasking ability</li><li>Problem-solving skills</li></ul>Working Conditions:<ul><li>Flexible working hours, including weekends and holidays.</li><li>Ability to stand for long hours and work in a hot kitchen environment.</li></ul>Pay: From ﷼3,500.00 per hourWork Location: In person

Chef de Partie (CDP)

Qiddiya Investment Company

<div>The Chef de Partie (CDP) is responsible for running a specific section of the kitchen (e.g., Sauce, Grill, Fish, Larder, or Pastry) within the Qiddiya Golf culinary operation. In a world-class 5-star luxury environment, the CDP is the technical expert for their station, ensuring that every item produced meets the exact recipe specifications and presentation standards set by the Executive Chef. This role serves as the first line of leadership, supervising and mentoring Commis Chefs and Demi Chefs to ensure the section runs smoothly, efficiently, and hygienically.
JOB OVERVIEW &ndash; PURPOSE AND SCOPE
The purpose of this position is to deliver operational excellence within a designated culinary station. The scope involves the complete management of that station: from ordering and mise-en-place (prep) to the final cooking and plating during service. The Chef de Partie is accountable for the quality of food leaving their station, the minimisation of waste, and the cleanliness of their physical workspace. They act as the &quot;engine&quot; of the brigade, driving the pace of service.
RESPONSIBILITIES AND DUTIES
Station Management &amp; Cooking
<ul><li>Organise the daily production list for the section, delegating tasks to Commis Chefs to ensure all mise-en-place is ready before service begins.</li><li>
Execute advanced cooking techniques relevant to the station (e.g., butchery for the Grill CDP, sauce emulsification for the Saucier, delicate garnish work for the Larder CDP).</li><li>
Manage the timing of tickets during service, ensuring that food from the section is ready exactly when the Pass calls for it, coordinating perfectly with other stations.</li><li>
Taste every component prepared on the station, adjusting seasoning to ensure it meets the 5-star flavour profile required.</li></ul>
Staff Supervision &amp; Training
<ul><li>Train junior staff (Commis and Demi Chefs) on the correct methods of preparation, knife skills, and plating guides.</li><li>
Monitor the performance of the section team, correcting errors immediately and ensuring that bad habits are not formed.</li><li>
Ensure that the section team adheres to grooming and uniform standards (clean jackets, hats, safety shoes).</li></ul>
Hygiene &amp; Safety (HACCP)
<ul><li>Maintain absolute cleanliness of the station throughout the shift, practising &quot;Clean as you Go.&quot;</li><li>
Ensure all food items are labelled, dated, and stored correctly in the section fridges (FIFO - First In, First Out).</li><li>
Record temperature logs for cooling, reheating, and hot holding specific to the station's equipment.</li><li>
Report any equipment faults (e.g., a burner not lighting, a fridge seal broken) to the Sous Chef immediately.</li></ul>
Cost Control &amp; Inventory
<ul><li>Minimise food waste by ensuring correct portion sizes are weighed and measured.</li><li>
properly utilise trimmings and off-cuts (e.g., using vegetable peels for stock) rather than discarding them.</li><li>
Assist the Sous Chef in the nightly inventory count for the section, identifying items that need to be ordered for the next day.</li></ul> 
REPORTING
<ul><li>Reports Direct to: Sous Chef / Senior Sous Chef.</li><li>
Supervises: Demi-Chef de Partie, Commis Chefs, Culinary Interns.</li><li>
Key Liaisons: Front of House Runners, Stewarding Team.</li></ul> 
 
 
Requirements 
<ul><li>Culinary Diploma or Certificate in Professional Cookery.</li><li>
Minimum of 4&ndash;5 years of total culinary experience.</li><li>
At least 1&ndash;2 years of experience in a Demi Chef or CDP capacity within a 5-star hotel or fine dining restaurant.</li><li>
Experience in multiple sections (Hot and Cold kitchen) is preferred to allow for rotation.</li></ul>
Technical Skills
<ul><li>Specialist Skill: High proficiency in the specific section applied for (e.g., perfect meat temperature control for Grill; pastry tempering for Pastry).</li><li>
Speed: The ability to work cleanly and quickly under extreme pressure.</li><li>
Palate: A developed sense of taste to season food correctly without constant supervision.</li><li>
Knowledge: Understanding of food allergens and cross-contamination prevention.</li></ul>
COMPETENCIES
Core Competencies
<ul><li>Ownership: Taking full responsibility for the station; if a steak goes out wrong, the CDP takes the blame, not the Commis.</li><li>
Timing: The internal clock to know that the fish takes 6 minutes and the garnish takes 2 minutes, and coordinating them to finish together.</li><li>
Leadership: The ability to give clear instructions to a Commis Chef during a busy rush without shouting or losing temper.</li><li>
Organisation: Keeping a fridge organised so that any chef can find any ingredient in 5 seconds.</li><li>
Passion: A genuine desire to produce beautiful food; checking the plating guide to ensure the herb is placed at the exact right angle.</li></ul></div>

Golf- Chef de Partie

Zuma

<div><div>As a Zuma Senior Pastry Chef de Partie, you'll be at the heart of our guest experience. You'll create memorable moments, embody our vibrant restaurant energy, and play a crucial role in maintaining the high standards that define the Zuma experience.
Zuma is a contemporary Japanese restaurant collection, inspired by the dynamic Izakaya dining style. Our global collection includes four incredible locations across the Middle East; Dubai, Abu Dhabi, Doha and Riyadh. Our venues are icons in each of their hospitality landscapes, demonstrating our commitment to excellence and to elevating our guest experiences. Zuma is proud to be part of the Azumi collection.
Life at Zuma
At Zuma, we're more than a restaurant &ndash; we're a vibrant community fueled by the energy that flows from our Robata grills, guided by our core values:
Honor the Mastery - we celebrate every detail, always striving for perfection &ndash; putting pride in everything we do
Do Unto Others - we support each other to be at our best, treating every team member and guest with warmth and openness
Embrace the Energy - we bring passion and positivity to everything we do
Main Duties
Your key responsibilities will include:<ul><li>Support the smooth daily operations by preparing and maintaining mise en place to ensure consistent quality and service flow during the shift</li></ul><ul><li>Work closely with the Pastry team to uphold Zuma&rsquo;s standards in taste, presentation, and consistency</li><li>To consistently strive for quality of service and consistency in our experience to our guests</li><li>Evaluate guest experiences, implement service improvements, and strive for consistency in delivering exceptional hospitality</li><li>Support the execution of seasonal and signature pastry items by following established recipes and techniques
</li></ul>What We Look For
Our ideal candidate embodies our values and the following:<ul><li>A genuine love for culinary experiences &amp; a passion for Japanese cuisine</li><li>Proven experience as Senior Pastry Chef de Partie or higher in a luxury high-volume restaurant
</li><li>A natural team player who is at home working in sync with a large team</li><li>Naturally friendly, customer-oriented, and skilled at creating memorable dining experiences</li></ul>
Benefits
We offer incredible career growth, international opportunities, and the chance to contribute to a world-renowned brand, where every detail from the finest ingredients to our unrivalled atmosphere is crafted to perfection.
 As part of our team, you&rsquo;ll enjoy:<ul>
<li>World-Class training, designed to inspire and educate</li>
<li>Global opportunities, experience hospitality around the globe with our five incredible brands</li>
<li>Family Meals are shared daily</li>
<li>Rewards &amp; Recognition, we value our team and celebrate your contributions to our success with meaningful rewards and recognition</li>
<li>Staff discount, enjoy exclusive discounts across the Azumi group, worldwide!</li>
 </ul>Our Commitment to Inclusivity
We are an equal opportunities employer and welcome all applicants. If you require any assistance to make the recruitment process more accessible, please let one of our Talent Acquisition team know.
Ready to create some magic? Join us and bring your talent to a team that&rsquo;s elevating contemporary dining on a global stage.</div>
INDBOH</div>

Pastry Senior Chef de Partie

Apt Resources

<div>Apt Resources is pleased to present an excellent opportunity for a skilled Chef de Partie specializing in Levantine cuisine to join a reputable and dynamic culinary team for one of our clients in the Red Sea, Saudi Arabia. This role involves preparing authentic Levantine dishes, contributing to menu development, and maintaining the highest culinary standards. The successful candidate will play a key role in delivering exceptional dining experiences rooted in the rich flavors of Levantine culinary traditions.
Responsibilities<ul><li>
Prepare and cook a variety of Levantine dishes, ensuring authenticity and consistency in taste and presentation.</li><li>
Assist the Executive Chef and Sous Chef in menu planning and recipe development.</li><li>
Supervise and mentor junior kitchen staff, promoting teamwork and professional growth.</li><li>
Maintain cleanliness and organization within the kitchen, adhering to health and safety regulations.</li><li>
Manage inventory and assist in the procurement of fresh and quality ingredients.</li><li>
Ensure compliance with food safety standards and hygiene practices at all times.</li><li>
Stay updated with culinary trends and techniques related to Levantine cuisine and incorporate innovations where appropriate.</li></ul> 

Requirements 
<ul><li>
Minimum of 3 years experience as a Chef de Partie with specialization in Levantine cuisine.</li><li>
Culinary diploma or equivalent certification is preferred.</li><li>
Experience working in an ultra-luxury hotel, resort, or fine-dining establishment.</li><li>
Strong knowledge of Levantine culinary techniques, ingredients, and traditional recipes.</li><li>
Ability to work efficiently under pressure and maintain high-quality standards.</li><li>
Excellent leadership and communication skills.</li><li>
Thorough understanding of food safety, hygiene, and sanitation regulations.</li><li>
Willingness to work flexible shifts including evenings, weekends, and holidays.</li></ul> 

Benefits 
As per the market standards.</div>

Chef de Partie - Levantine Cuisine - Luxury Property

<div>The Sous Chef is responsible for the daily culinary operations of a specific section or outlet within Qiddiya Golf (e.g., All-Day Dining, Branded Restaurant or on-course outlets). Acting as the &quot;Shift Leader,&quot; the incumbent works on the line alongside the team, ensuring that food quality, temperature, and presentation are consistent with 5-star luxury standards. The Sous Chef plays a vital role in training junior staff (Chef de Parties and Commis) and maintaining strict hygiene protocols, ensuring the kitchen operates safely and efficiently during high-pressure service periods.
JOB OVERVIEW &ndash; PURPOSE AND SCOPE
The purpose of this position is to execute the menu to perfection. The scope involves the direct supervision of food production, from mise-en-place preparation to the final plating at the pass. The Sous Chef is the primary quality controller during their shift, authorised to reject any dish that does not meet the specification. They are also responsible for minimising food waste and ensuring that the kitchen infrastructure is treated with respect.
RESPONSIBILITIES AND DUTIES
Culinary Execution &amp; Quality Control
<ul><li>Supervise the daily preparation of ingredients (mise-en-place), ensuring freshness, correct yield, and adherence to standard recipes.</li><li>
Run the &quot;Hot Line&quot; or &quot;Pass&quot; during service, calling checks, coordinating timing between stations, and inspecting every plate before it is served.</li><li>
Personally cook and prepare complex dishes or sauces that require a higher level of technical skill, setting the example for the junior team.</li><li>
Manage the &quot;tasting process,&quot; ensuring all soups, sauces, and purees are tasted and seasoned correctly before service begins.</li></ul>
Team Leadership &amp; Training
<ul><li>onboard and train new Commis Chefs and Demi Chefs, teaching them the &quot;Qiddiya Way&quot; of chopping, cooking, and plating.</li><li>
Monitor staff performance during the shift, correcting bad habits (e.g., wastage, messy workstations) immediately and constructively.</li><li>
Ensure the kitchen team is briefed on dietary requirements (Allergens) for every booking, supervising the preparation of special meals to prevent cross-contamination.</li></ul>
Inventory &amp; Cost Management
<ul><li>Conduct daily inventory checks of high-cost items (Meat, Fish, Dairy) at the end of the shift, reporting consumption to the Senior Sous Chef.</li><li>
Prepare the daily market list/requisition orders for their section, ensuring par levels are maintained without over-ordering.</li><li>
Enforce &quot;Waste Management&quot; protocols, ensuring trimmings are utilised for stocks or staff meals rather than being thrown away.</li></ul>
Hygiene &amp; Safety
<ul><li>Enforce strict HACCP compliance, ensuring that &quot;Time and Temperature&quot; logs are filled out accurately for all blast chilling and hot holding.</li><li>
Supervise the breakdown and cleaning of the kitchen at the end of the shift, ensuring the facility is left immaculate for the morning team.</li><li>
Ensure all food in walk-ins is labelled, dated, and rotated (FIFO) to prevent spoilage.</li></ul> 
REPORTING
<ul><li>Reports Direct to: Senior Sous Chef / Executive Sous Chef.</li><li>
Supervises: Chef de Parties (CDP), Demi-Chefs de Parties, Commis Chefs.</li><li>
Key Liaisons: Restaurant Supervisors, Stewarding Supervisor.</li></ul> 
 
 
Requirements 
<ul><li>
Culinary Diploma or Certificate in Professional Cookery.</li><li>
Minimum of 6&ndash;8 years of kitchen experience.</li><li>
At least 2 years of experience in a Junior Sous Chef or strong Chef de Partie role within a 5-star hotel or fine dining restaurant.</li><li>
Sound knowledge of international cuisines (Arabic, European, Asian) is preferred, given the diverse guest profile.</li></ul>
Technical Skills
<ul><li>Advanced knife skills and cooking techniques (Sous-vide, Braising, Emulsions).</li><li>
Proficiency in kitchen management systems (e.g., reading digital recipes, printing labels).</li><li>
Ability to run a specific section (e.g., Sauce, Grill, or Larder) independently.</li><li>
Understanding of Halal food preparation standards.</li></ul>
COMPETENCIES
<ul><li>Consistency: The ability to replicate a dish perfectly 50 times in a row.</li><li>
Speed and Accuracy: Working fast without sacrificing quality or safety.</li><li>
Communication: Giving clear, loud, and concise instructions during a busy service (e.g., &quot;Ordering 2 Beef, 1 Salmon, 3 minutes away&quot;).</li><li>
Mentorship: A patience for teaching; realising that the Commis Chef is the future of the brigade.</li><li>
Calmness: Keeping a cool head when the printer is spitting out orders faster than they can be cooked.</li></ul></div>

Golf- Sous Chef

انالة الفندقية

Job Description: Chef AssistantJob Summary:The Assistant Chef supports the Head Chef/Kitchen Manager in all daily operations, ensuring high-quality food preparation and service. They assist in menu planning, food preparation, and maintaining strict food hygiene standards while managing inventory and supporting team members.Key Responsibilities:&middot; Food Preparation &amp; Cooking: Prepare ingredients, cook, and present dishes according to the Head Chef&rsquo;s recipes and standards.&middot; Kitchen Operations: Assist in managing the kitchen during service, ensuring smooth workflow.&middot; Inventory &amp; Stock Control: Monitor stock levels, assist in ordering, and manage ingredient storage, including controlling food waste.&middot; Hygiene &amp; Safety: Ensure the kitchen adheres to health, safety, and hygiene standards (HACCP).&middot; Team Support: Assist in training and supervising junior kitchen staff, and collaborate with team members to achieve daily tasks.&middot; Menu Development: Contribute ideas for new menus, seasonal dishes, and special dietary requirements.Key Requirements:&middot; Proven experience as an Assistant Chef, Cook, or similar role.&middot; Strong knowledge of culinary techniques and food hygiene standards.&middot; Ability to work in a fast-paced environment and handle high-pressure situations.&middot; Good communication skills and teamالراتب المدفوع: ﷼٢٬٠٠٠٫٠٠&nbsp;لكل شهرموقع العمل: على الطريق

Chef Assistant

Marriott International

<div>
 
 Additional Information
 
 
 
 
 Job Number
 
 26042050
 
 
 
 Job Category
 
 Engineering &amp; Facilities
 
 
 
 Location
 
 W Riyadh - KAFD, Area 1 Al Aqeeq Street Financial District, Riyadh, Saudi Arabia, Saudi Arabia, 13519VIEW ON MAP
 
 
 
 Schedule
 
 Full Time
 
 
 
 Located Remotely?
 
 N
 
 
 
 Position Type
 
 Non-Management
 
 
 Responder y atender las solicitudes de reparaciones de los hu&eacute;spedes. Comunicarse con los hu&eacute;spedes/clientes para resolver problemas de mantenimiento. Realizar mantenimiento preventivo en herramientas y equipo de cocina y sala de m&aacute;quinas, incluyendo limpieza y lubricaci&oacute;n. Inspeccionar visualmente las herramientas, el equipo o las m&aacute;quinas. Transportar equipos (por ej., herramientas, radio). Identificar, localizar y operar todas las v&aacute;lvulas de cierre para el equipo y todas las llaves de desconexi&oacute;n de servicios generales para los edificios. Llevar un inventario de mantenimiento y solicitar piezas y suministros seg&uacute;n sea necesario. Comunicar las actividades y problemas diarios a los empleados de los otros turnos usando programas y normas de comunicaci&oacute;n apropiados. Demostrar conocimientos o aptitud b&aacute;sica para adquirir conocimientos en las siguientes categor&iacute;as: acondicionamiento de aire y refrigeraci&oacute;n, electricidad, mec&aacute;nica, plomer&iacute;a, sistemas y controles neum&aacute;ticos/electr&oacute;nicos, carpinter&iacute;a y acabado, equipo de cocina, veh&iacute;culos, ahorro de energ&iacute;a y manejo general del edificio. Realizar la preparaci&oacute;n y pintura de superficies, peque&ntilde;as reparaciones de tabiques y maderaje, reemplazo de bombillas y filtros de acondicionadores de aire y la limpieza completa y a fondo del &aacute;rea de pintura o reparaciones. Probar, diagnosticar aver&iacute;as y realizar reparaciones b&aacute;sicas de todo tipo de equipos, plomer&iacute;a (por ej., desatascar inodoros y desag&uuml;es), componentes el&eacute;ctricos incluyendo l&aacute;mparas, elementos cosm&eacute;ticos, cables prolongadores, aspiradoras, dispositivos de internet, reemplazar interruptores y tomas de corriente y otros art&iacute;culos de los cuartos de hu&eacute;spedes. Programar los televisores y realizar tareas de mantenimiento general e inventario relacionadas con ingenier&iacute;a. Usar el sistema de cierre e identificaci&oacute;n (Lockout/Tagout) antes de realizar trabajos de mantenimiento. Realizar reparaciones en jardines interiores y exteriores adem&aacute;s de los sistemas de irrigaci&oacute;n de jardines exteriores. Demostrar conocimientos b&aacute;sicos en la operaci&oacute;n de computadoras incluyendo la entrada de horarios del sistema de regulaci&oacute;n del aire y el cambio de temperatura.
 
 
 Cumplir con todas las pol&iacute;ticas y procedimientos de seguridad de la compa&ntilde;&iacute;a; informar sobre problemas de mantenimiento, peligros para la seguridad, accidentes o lesiones, completar la capacitaci&oacute;n y certificaciones sobre seguridad, y almacenar apropiadamente los materiales inflamables. Asegurarse de que tanto su uniforme como su aspecto personal sea pulcro y profesional, mantener la privacidad de la informaci&oacute;n de la propiedad y proteger los bienes de la compa&ntilde;&iacute;a. Acoger y reconocer a todos los hu&eacute;spedes de acuerdo con las normas de la compa&ntilde;&iacute;a, anticiparse a las necesidades de servicio de los hu&eacute;spedes y atenderlas, asistir a las personas con discapacidades y dar gracias a los hu&eacute;spedes con un aprecio genuino. Asegurar el cumplimiento de las expectativas y los est&aacute;ndares de calidad. Cultivar y mantener relaciones laborales positivas con los dem&aacute;s y apoyar al equipo para alcanzar los objetivos comunes y escuchar y responder apropiadamente a los problemas de otros empleados. Hablar con otras personas usando un lenguaje claro y profesional. Mover, levantar, transportar, empujar, arrastrar y colocar sin ayuda objetos que pesen 50 libras (4,5 Kg) o menos, as&iacute; como levantar pesos mayores o realizar tareas que impliquen movimiento sin ayuda Subir y bajar escaleras, rampas de servicio o escaleras de mano. Alcanzar por encima de la cabeza y debajo de la rodillas, incluso agacharse, girar la cintura, arrastrar e inclinarse. Introducir y localizar informaci&oacute;n relacionada con el trabajo usando computadoras. Ejecutar otras tareas de trabajo razonables solicitadas.
 
 
 APTITUDES DESEABLES
 
 
 Educaci&oacute;n:Se prefiere t&iacute;tulo de estudios secundarios o certificado equivalente de un programa de Desarrollo de Educaci&oacute;n General
 
 
 (General Educational Development, GED) o t&iacute;tulo de formaci&oacute;n vocacional o t&eacute;cnica.
 
 
 Experiencia laboral af&iacute;n: Experiencia en mantenimiento general, preparaci&oacute;n de superficies exteriores e interiores y pintura.
 
 
 Se valorar&aacute; la experiencia en ingenier&iacute;a/mantenimiento de hoteles.
 
 
 Experiencia como supervisor:No se requiere experiencia como supervisor.
 
 
 APTITUDES OBLIGATORIAS
 
 
 Licencia o certificaci&oacute;n:Carnet de conducir v&aacute;lido
 
 
 
 En Marriott International, nos comprometemos a ofrecer igualdad de oportunidades, a hacer que todos se sientan bienvenidos y a facilitar el acceso a oportunidades laborales. Promovemos activamente un entorno en el que se valora y celebra la diversidad de or&iacute;genes de nuestros asociados. Nuestra gran fortaleza yace en la exquisita fusi&oacute;n de culturas, talentos y experiencias de nuestros asociados. Nos comprometemos a no discriminar por motivos de discapacidad, condici&oacute;n de veterano u otras caracter&iacute;sticas protegidas por la legislaci&oacute;n vigente.
 
 
 
 La misi&oacute;n de W Hotels es despertar la curiosidad y expandir mundos. Somos un lugar para disfrutar de la vida. Estamos aqu&iacute; para abrir puertas y mentes. Constantemente nos dejamos inspirar por nuevas caras y nuevas experiencias. Nuestro n&uacute;cleo es un esp&iacute;ritu armonioso y listo para todo, que nos ha hecho famosos por reinventar las normas del lujo en todo el mundo. El servicio Whatever/Whenever es nuestra cultura y la filosof&iacute;a de servicio que hace realidad las pasiones de los hu&eacute;spedes. Si eres original, innovador y siempre miras hacia las posibilidades que te brinda el futuro, te damos la bienvenida a W Hotels. Al unirte a W Hotels, te unes a una cartera de marcas con Marriott International.
 
 Estar&aacute;s
 
 donde puedes llevar a cabo tu mejor trabajo,
 
 comenzar&aacute;s
 
 a cumplir tu prop&oacute;sito,
 
 formar&aacute;s parte
 
 de un incre&iacute;ble equipo mundial y
 
 te convertir&aacute;s
 
 en tu mejor versi&oacute;n.
</div>

Maintenance

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