chef/culinary instructor Jobs in Saudi Arabia

chef/culinary instructor

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chef de partie

Hilton

<div>Chef de Partie
A Chef de Partie is responsible for supervising staff and ensuring high levels of food preparation to deliver an excellent Guest and Member experience while assisting with food cost controls.
What will I be doing?
A Chef de Partie, will supervise staff and ensure high levels of food preparation to deliver an excellent Guest and Member experience. A Chef de Partie will also be required to assist with food cost controls. Specifically, you will be responsible for performing the following tasks to the highest standards:
<ul><li>Ensure all food preparation meets standards</li>
<li>Prepare and present high quality food</li>
<li>Supervise staff</li>
<li>Keep all working areas clean and tidy and ensure no cross contamination</li>
<li>Prepare all mis-en-place for all relevant menus</li>
<li>Assist in positive outcomes from guest queries in a timely and efficient manner</li>
<li>Ensure food stuffs are of a good quality and stored correctly</li>
<li>Contribute to controlling costs, improving gross profit margins, and other departmental and financial targets</li>
<li>Assist other departments wherever necessary and maintain good working relationships</li>
<li>Assist Head Chef/Sous Chef in the training of all staff in compliance of company procedures</li>
<li>Report maintenance, hygiene and hazard issues</li>
<li>Comply with hotel security, fire regulations and all health and safety and food safety legislation</li>
<li>Be environmentally aware</li>
</ul>What are we looking for?
A Chef de Partie serving Hilton brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:
<ul><li>A minimum of 2 years of previous experience as a Chef de Partie or strong experience as a Demi Chef de Partie role</li>
<li>A current, valid, and relevant trade commercial cookery qualification (proof may be required)</li>
<li>Strong coaching skills</li>
<li>Ability and desire to motivate teams</li>
<li>Excellent communication skills</li>
<li>NVQ Level 3</li>
<li>Achieved Basic Food Hygiene Certificate</li>
<li>Supervisory experience</li>
<li>Positive attitude</li>
<li>Ability to work under pressure</li>
<li>Ability to work on own or in teams</li>
</ul>It would be advantageous in this position for you to demonstrate the following capabilities and distinctions:
<ul><li>Previous kitchen experience in similar role</li>
<li>Intermediate Food Hygiene</li>
<li>Knowledge of current food trends</li>
</ul>What will it be like to work for Hilton?
Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision &ldquo;to fill the earth with the light and warmth of hospitality&rdquo; unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!</div>

Chef de Partie

CALO

<div>About Calo
Launched in Bahrain in November of 2019, Calo is on a mission to make healthy easy. We&rsquo;re a team of dedicated people driving this mission by providing better, faster, and cheaper ways to access food through technology.
Role Overview
We are looking for a Demi Chef De Partie to join our Calo Black project, working alongside the Head Chef to manage daily kitchen activities. This includes supporting with menu preparation, maintaining food quality and freshness, overseeing staff, and monitoring ordering and stocking. For this role, we are seeking candidates with a strong &agrave; la carte background. The successful candidate will use their culinary and managerial skills to play a key role in elevating our guest experience and maintaining exceptional standards
Main Responsibilities<ul><li>
Ensure that the kitchen operates in a timely manner that meets Calo's quality standards</li><li>
Lead the team in a timely and efficient manner in the assigned section</li><li>
Fill in for the section head in planning and directing food preparation when necessary</li><li>
Resourcefully solve any issues that arise and seize control of any problematic situation</li><li>
Manage and train kitchen staff, establish a working schedule, and assess staff&rsquo;s performance</li><li>
Must be able to clearly communicate tasks to team members</li><li>
Order supplies to stock inventory appropriately</li><li>
Comply with and enforce sanitation regulations and safety standards</li><li>
Maintain a positive and professional approach with co-workers</li><li>
Produce high-quality plates, both design and taste-wise</li></ul>
Ideal Candidate
Qualifications<ul><li>
Must have had previous experience as a DCDP.</li><li>
Must have a minimum of 5 years of experience within the hospitality and in a dine-in, &agrave; la carte, fine dining or casual dining restaurant.</li><li>
The candidate should have a minimum qualification of a culinary degree or equivalent experience in a Hotel or Restaurant setting</li><li>
Must be currently present in KSA</li><li>
Must be a proficient communicator in English</li></ul>
Knowledge &amp; Competency<ul><li>
Has had team-leading experiences</li><li>
Exceptional proven ability in kitchen management</li><li>
Ability to divide responsibilities and monitor progress</li><li>
Outstanding communication and leadership skills</li><li>
Up-to-date with culinary trends and optimized kitchen processes</li></ul>
Personality<ul><li>
Strong communicator</li><li>
Pleasant personality and able to lead with empathy and patience</li><li>
Customer service mindset</li></ul>
IAewiUscgz</div>

Demi Chef De Partie

Kimpton

<div>Day-to-day

Morning Routine
<div>
<ul><li>Preparation and Setup: Start the day by organizing your workstation, ensuring all tools and ingredients are ready for use.</li></ul>
<ul><li>Inventory Check: Review stock levels of ingredients and supplies. Place orders for any items running low.</li></ul>
</div>
Production
<div>
<ul><li>Cooking and Preparation: Assist in the preparation and cooking of dishes according to the hotel's standards and recipes.</li></ul>
<ul><li>Plating and Presentation: Ensure that dishes are beautifully presented and meet the hotel's aesthetic standards.</li></ul>
</div>
Quality Control
<div>
<ul><li>Tasting and Testing: Regularly taste dishes to ensure they meet the highest quality standards. Adjust recipes as needed.</li></ul>
<ul><li>Consistency: Maintain consistency in taste, texture, and presentation across all dishes.</li></ul>
</div>
Collaboration
<div>
<ul><li>Team Coordination: Work closely with other kitchen staff, including chefs and kitchen assistants, to coordinate efforts and maintain a smooth workflow.</li></ul>
<ul><li>Training and Mentoring: Assist in training and mentoring junior kitchen staff and apprentices.</li></ul>
</div>
Customer Interaction
<div>
<ul><li>Guest Engagement: Occasionally interact with guests, especially during live cooking stations or special events.</li></ul>
<ul><li>Feedback Collection: Gather feedback from guests and colleagues to continuously improve dishes and services.</li></ul>
</div>
Administrative Tasks
<div>
<ul><li>Documentation: Maintain detailed records of recipes, production schedules, and inventory.</li></ul>
<ul><li>Compliance: Ensure all activities comply with health and safety regulations.</li></ul>
</div>
Evening Wrap-Up
<div>
<ul><li>Cleaning and Maintenance: Clean and sanitize the workstation and equipment. Ensure everything is in order for the next day.</li></ul>
<ul><li>Review and Plan: Reflect on the day's work, review any feedback received, and plan for the next day's tasks.</li></ul>
</div>
Working as a Demi Chef de Partie in a luxury hotel is both challenging and rewarding, requiring a blend of technical skill, creativity, and excellent organizational abilities.
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>

Demi Chef de Partie

Noir KSA

Postion: Pastry Chef de PartieStarting Salary: SAR 3,000 to SAR 3,500 plus Food, Shared Accommodation, and TransportationLocation: RiyadhPosition Overview: We are seeking an accomplished Pastry Chef de Partie to lead pastry operations and deliver exceptional desserts and baked goods at our distinguished luxury caf&eacute; in Riyadh. This role requires advanced pastry expertise, creative flair, and the ability to maintain the highest standards of quality and presentation in luxury hospitality.Key Responsibilities:<ul><li>Lead the pastry section with full responsibility for all pastry, dessert, and baked goods production, ensuring consistent excellence in taste, texture, presentation, and adherence to luxury caf&eacute; standards.</li><li>Execute complex pastry techniques including advanced chocolate work, sugar artistry, elaborate plated desserts, French patisserie, and contemporary pastry trends with precision and creativity.</li><li>Create and produce artisanal breads, viennoiserie, and breakfast pastries including laminated doughs, sourdough preparations, specialty breads, and regional baked goods that showcase technical mastery.</li><li>Develop seasonal dessert menus and special pastry offerings in collaboration with senior kitchen leadership, introducing creative concepts while balancing innovation with classic techniques and guest preferences.</li><li>Design signature desserts and pastry creations that distinguish the caf&eacute;'s offerings, incorporating international influences, premium ingredients, and artistic presentation that elevates the dining experience.</li><li>Research and implement contemporary pastry trends, techniques, and flavor combinations, maintaining awareness of evolving culinary movements while respecting traditional pastry fundamentals.</li><li>Maintain rigorous quality standards for all pastry items, conducting taste evaluations, ensuring proper execution of techniques, verifying ingredient quality, and upholding consistency across all productions.</li><li>Manage comprehensive mise en place for the pastry section, preparing doughs, creams, fillings, garnishes, and components with precise timing to ensure freshness and readiness for service demands.</li><li>Control pastry costs through efficient ingredient usage, proper portioning, waste minimization, and inventory management while maintaining uncompromising quality standards.</li><li>Supervise and mentor junior pastry chefs and commis, providing hands-on training in advanced techniques, recipe execution, and presentation standards while fostering professional growth and maintaining section productivity.</li></ul>Qualifications<ul><li>Minimum 4-5 years of professional pastry experience with at least 2 years at Chef de Partie level in luxury hotels, fine dining restaurants, or premium establishments. Formal pastry education from recognized culinary institution highly preferred.</li><li>Expert knowledge of classical and contemporary pastry techniques, chocolate work, bread baking, and dessert presentation essential. English communication skills required; Arabic proficiency valued for kitchen coordination.</li><li>Strong leadership capability, exceptional creativity, advanced technical skills, understanding of ingredient functionality, and ability to work under pressure. Must demonstrate artistic sensibility, attention to detail, passion for pastry excellence, and commitment to maintaining luxury standards in all productions.</li></ul>Job Type: Full-timePay: ﷼3,000.00 - ﷼3,500.00 per monthApplication Question(s):<ul><li>IMPORTANT: A CV with your photo is required when applying for this role. Answers to the below questions are required.</li><li>In which city and country are you currently located?</li><li>From which country are you? (Nationality)</li><li>How old are you? (Age)</li><li>How tall are you? (Height)</li><li>If ever you are hired for this role, after how many days you can join our company?</li><li>Have you read the duties and responsibilities, including the salary details that we mentioned for this role? Yes or No?</li><li>How much is the minimum minimum full package salary that you are accepting for this role? </li><li>How many years of experience do you have in a casual dining / fine dining concept?</li></ul>

Pastry Chef de Partie (Cafe)

Marriott International

<div>Additional Information 
Job Number26003434 
Job CategoryFood and Beverage &amp; Culinary 
LocationFour Points by Sheraton Jeddah Corniche, Cornich Road, Jeddah, Saudi Arabia, Saudi Arabia, 23731 
ScheduleFull Time 
Located Remotely?N 
Position Type Management<div><div> 
JOB SUMMARY 
Assists the Sous Chef in ensuring the quality, consistency and production of areas of responsibility in kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results. 
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>Supervises the preparation and production of all hot or cold food items for buffet and a la carte menu to ensure that they are in compliance with the prescribed recipes and specifications.</li></ul>
<ul><li>Supervises kitchen shift operations and ensures compliance with all Food &amp; Beverage policies, standards and procedures.</li></ul>
<ul><li>Maintains food preparation handling and correct storage standards.</li></ul>
<ul><li>Recognizes superior quality products, presentations and flavor.</li></ul>
<ul><li>Plans and manages food quantities and plating requirements for the food operation (e.g., restaurant, banquet, pastry shop).</li></ul>
<ul><li>Communications production needs to key personnel.</li></ul>
<ul><li>Produces production prep list.</li></ul>
<ul><li>Assists in developing daily and seasonal menu items.</li></ul>
<ul><li>Ensures compliance with all applicable laws and regulations (e.g., HACCP, OSHA, ASI and Health Department).</li></ul>
<ul><li>Assists in estimating daily restaurant production needs.</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>Checks the quality of raw and cooked food products to ensure that standards are met.</li></ul>
<ul><li>Determines how food should be presented and creates decorative food displays.</li></ul> 
Leading Kitchen Team
<ul><li>Supervises and coordinates activities of cooks and workers engaged in food preparation.</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>
<ul><li>Leads shift teams while personally preparing food items and executing requests based on required specifications.</li></ul>
<ul><li>Supervises and manages restaurant kitchen employees. Understanding employee positions well enough to perform duties in employees&rsquo; absence.</li></ul>
<ul><li>Encourages and builds mutual trust, respect, and cooperation among team members.</li></ul>
<ul><li>Serving as a role model to demonstrate appropriate behaviors.</li></ul>
<ul><li>Ensuring and maintaining the productivity level of employees.</li></ul>
<ul><li>Ensures employees are cross-trained to support successful daily operations.</li></ul>
<ul><li>Ensures employees understand expectations and parameters.</li></ul>
<ul><li>Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.</li></ul>
<ul><li>Assumes duties of the Sous Chef in his/her absence.</li></ul>
<ul><li>Assists Chef in daily line up and conducts in his/her absence.</li></ul> 
Establishing and Maintaining Kitchen Goals
<ul><li>Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc.</li></ul>
<ul><li>Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work.</li></ul>
<ul><li>Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.</li></ul>
<ul><li>Effectively investigates, reports and follows-up on employee accidents.</li></ul>
<ul><li>Knows and implements company safety standards.</li></ul> 
Ensuring Exceptional Customer Service
<ul><li>Provides services that are above and beyond for customer satisfaction and retention.</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>Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.</li></ul>
<ul><li>Sets a positive example for guest relations.</li></ul>
<ul><li>Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.</li></ul>
<ul><li>Empowers employees to provide excellent customer service.</li></ul>
<ul><li>Handles guest problems and complaints.</li></ul>
<ul><li>Interacts with guests to obtain feedback on product quality and service levels.</li></ul> 
Managing and Conducting Human Resource Activities
<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>Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes.</li></ul>
<ul><li>Manages employee progressive discipline procedures.</li></ul>
<ul><li>Participates in the employee performance appraisal process, providing feedback as needed.</li></ul>
<ul><li>Uses all available on the job training tools for employees.</li></ul>
<ul><li>Assists as needed in the interviewing and hiring of employee team members with appropriate skills.</li></ul> 
Additional Responsibilities
<ul><li>Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.</li></ul>
<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></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.
Where timeless classics are woven with modern details. Where business meets pleasure. Where even when travelers are global, they can experience the local. As a member of the team, you will become part of our united Four Points by Sheraton community where everyone is welcome, we support each other, and every hotel matters. We provide exactly what guests need in an uncomplicated way. If you are seeking opportunities to put guests at ease in a friendly, genuine and approachable environment, join our team. In joining Four Points, 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>

<div>Additional Information 
Job Number26002701 
Job CategoryFood and Beverage &amp; Culinary 
LocationJabal Omar Marriott Hotel Makkah, Umm Al Qura, Makkah, Saudi Arabia, Saudi Arabia, 21955 
ScheduleFull Time 
Located Remotely?N 
Position Type Management<div><div> 
JOB SUMMARY 
Assists the Sous Chef in ensuring the quality, consistency and production of areas of responsibility in kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results. 
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>Supervises the preparation and production of all hot or cold food items for buffet and a la carte menu to ensure that they are in compliance with the prescribed recipes and specifications.</li></ul>
<ul><li>Supervises kitchen shift operations and ensures compliance with all Food &amp; Beverage policies, standards and procedures.</li></ul>
<ul><li>Maintains food preparation handling and correct storage standards.</li></ul>
<ul><li>Recognizes superior quality products, presentations and flavor.</li></ul>
<ul><li>Plans and manages food quantities and plating requirements for the food operation (e.g., restaurant, banquet, pastry shop).</li></ul>
<ul><li>Communications production needs to key personnel.</li></ul>
<ul><li>Produces production prep list.</li></ul>
<ul><li>Assists in developing daily and seasonal menu items.</li></ul>
<ul><li>Ensures compliance with all applicable laws and regulations (e.g., HACCP, OSHA, ASI and Health Department).</li></ul>
<ul><li>Assists in estimating daily restaurant production needs.</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>Checks the quality of raw and cooked food products to ensure that standards are met.</li></ul>
<ul><li>Determines how food should be presented and creates decorative food displays.</li></ul> 
Leading Kitchen Team
<ul><li>Supervises and coordinates activities of cooks and workers engaged in food preparation.</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>
<ul><li>Leads shift teams while personally preparing food items and executing requests based on required specifications.</li></ul>
<ul><li>Supervises and manages restaurant kitchen employees. Understanding employee positions well enough to perform duties in employees&rsquo; absence.</li></ul>
<ul><li>Encourages and builds mutual trust, respect, and cooperation among team members.</li></ul>
<ul><li>Serving as a role model to demonstrate appropriate behaviors.</li></ul>
<ul><li>Ensuring and maintaining the productivity level of employees.</li></ul>
<ul><li>Ensures employees are cross-trained to support successful daily operations.</li></ul>
<ul><li>Ensures employees understand expectations and parameters.</li></ul>
<ul><li>Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.</li></ul>
<ul><li>Assumes duties of the Sous Chef in his/her absence.</li></ul>
<ul><li>Assists Chef in daily line up and conducts in his/her absence.</li></ul> 
Establishing and Maintaining Kitchen Goals
<ul><li>Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc.</li></ul>
<ul><li>Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work.</li></ul>
<ul><li>Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.</li></ul>
<ul><li>Effectively investigates, reports and follows-up on employee accidents.</li></ul>
<ul><li>Knows and implements company safety standards.</li></ul> 
Ensuring Exceptional Customer Service
<ul><li>Provides services that are above and beyond for customer satisfaction and retention.</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>Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.</li></ul>
<ul><li>Sets a positive example for guest relations.</li></ul>
<ul><li>Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.</li></ul>
<ul><li>Empowers employees to provide excellent customer service.</li></ul>
<ul><li>Handles guest problems and complaints.</li></ul>
<ul><li>Interacts with guests to obtain feedback on product quality and service levels.</li></ul> 
Managing and Conducting Human Resource Activities
<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>Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes.</li></ul>
<ul><li>Manages employee progressive discipline procedures.</li></ul>
<ul><li>Participates in the employee performance appraisal process, providing feedback as needed.</li></ul>
<ul><li>Uses all available on the job training tools for employees.</li></ul>
<ul><li>Assists as needed in the interviewing and hiring of employee team members with appropriate skills.</li></ul> 
Additional Responsibilities
<ul><li>Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.</li></ul>
<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></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.
Marriott Hotels strive to elevate the art of hospitality, innovating at every opportunity while keeping the comfort of the oh-so-familiar all around the globe. As a host with Marriott Hotels, you will help keep the promise of &ldquo;Wonderful Hospitality. Always.&rdquo; by delivering thoughtful, heartfelt, forward-thinking service that upholds and builds upon this living legacy. With the name that&rsquo;s synonymous with hospitality the world over, we are proud to welcome you to explore a career with Marriott Hotels. In joining Marriott Hotels, 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><div>JW Marriott is part of Marriott International's luxury portfolio and consists of more than 100 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes our associates come first. Because if you&rsquo;re happy, our guests will be happy. JW Marriott associates are confident, innovative, genuine, intuitive, and carry on the legacy of the brand&rsquo;s namesake and company founder, J.Willard Marriott. Our hotels offer a work experience unlike any other, where you&rsquo;ll be part of a community and enjoy true camaraderie with a diverse group of co-workers. JW creates opportunities for training, development, recognition and most importantly, a place where you can pursue your passions in a luxury environment with a focus on holistic well-being. Treating guests exceptionally starts with the way we take care of our associates. That&rsquo;s The JW Treatment&trade;. In joining JW Marriott, 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></div>

Postion: Chef de Partie (International Cuisine)Starting Salary: SAR 3,000 to SAR 3,500 plus Food, Shared Accommodation, and TransportationLocation: RiyadhPosition Overview: We are seeking a skilled Chef de Partie to lead kitchen stations and deliver exceptional culinary excellence at our distinguished luxury caf&eacute; in Riyadh. This role requires expertise in both hot and cold kitchen operations with strong knowledge of international cuisine, particularly Italian, French, and Arabic breakfast traditions.Key Responsibilities:<ul><li>Lead and manage assigned kitchen stations in both hot and cold kitchens, preparing and cooking menu items to luxury standards with precision, consistency, and attention to flavor, presentation, and quality.</li><li>Execute Italian cuisine specialties including fresh pasta preparation, risottos, traditional sauces, and regional dishes, demonstrating authentic techniques and understanding of Italian culinary traditions and flavor profiles.</li><li>Prepare French culinary offerings including classic sauces, techniques, pastries, and refined preparations that showcase mastery of French cooking fundamentals and contemporary applications.</li><li>Create authentic Arabic breakfast items including traditional breads, mezze, egg preparations, regional specialties, and contemporary interpretations that honor Arabic culinary heritage while meeting luxury caf&eacute; standards.</li><li>Manage cold kitchen operations including salad preparations, cold appetizers, sandwiches, charcuterie presentations, and garde manger work with artistic plating and impeccable attention to freshness and quality.</li><li>Develop and refine recipes in collaboration with senior kitchen leadership, contributing creative ideas for menu development while maintaining consistency with the establishment's culinary direction and standards.</li><li>Maintain rigorous quality standards for all dishes leaving the station, conducting taste checks, ensuring proper cooking techniques, verifying presentation excellence, and upholding luxury hospitality expectations.</li><li>Manage mise en place preparation for assigned stations, organizing ingredients, preparing stocks and sauces, ensuring proper portioning, and maintaining readiness for efficient service execution.</li><li>Monitor ingredient quality and freshness, properly storing items, rotating stock according to FIFO principles, minimizing waste, and communicating supply needs to maintain optimal kitchen operations.</li><li>Supervise and mentor commis cooks and junior kitchen staff working at assigned stations, providing training, guidance, and constructive feedback to develop their skills and maintain station productivity.</li></ul>Qualifications<ul><li>Minimum 4-5 years of professional culinary experience with at least 2 years as Chef de Partie or senior cook in luxury hotels, fine dining restaurants, or premium establishments. Formal culinary education from recognized institution highly preferred.</li><li>Demonstrated expertise in Italian, French, and Arabic cuisines essential. English communication skills required; Arabic proficiency valued for kitchen coordination and understanding regional culinary preferences.</li><li>Strong leadership capability, creativity, excellent knife skills, understanding of international cooking techniques, and ability to work efficiently under pressure. Must demonstrate passion for culinary excellence, attention to detail, and commitment to maintaining luxury standards in diverse cuisine preparations.</li></ul>Job Type: Full-timePay: ﷼3,000.00 - ﷼3,500.00 per monthApplication Question(s):<ul><li>IMPORTANT: A CV with your photo is required when applying for this role. Answers to the below questions are required.</li><li>In which city and country are you currently located?</li><li>From which country are you? (Nationality)</li><li>How old are you? (Age)</li><li>How tall are you? (Height)</li><li>If ever you are hired for this role, after how many days you can join our company?</li><li>Have you read the duties and responsibilities, including the salary details that we mentioned for this role? Yes or No?</li><li>How much is the minimum minimum full package salary that you are accepting for this role? </li><li>How many years of experience do you have in a casual dining / fine dining concept?</li></ul>

Chef de Partie (International Cuisine)

Explore 94+ Chef de partie in Saudi Arabia this February. Find roles across top companies and apply now to boost your career.

94 chef de partie jobs IN Saudi Arabia

Chef de Partie

Demi Chef De Partie

Demi Chef de Partie

Pastry Chef de Partie (Cafe)

Chef de Partie

Chef de Partie

Chef de Partie (International Cuisine)