chef de partie

Innovation Group

We are looking for Chef De Partie (CDP) - Hot / Cold to work in Riyadh, KSA:Position Overview: Experienced and enthusiastic Chef De Partie our kitchen operations. The CDP will be instrumental in executing recipes items, supervising staff in Specific section , and maintaining high standards of culinary excellence. This role requires a proactive leader who can effectively support the Executive Chef and contribute to the smooth operation of the kitchen.Key Responsibilities:<ul><li>Menu Execution: Assist in the preparation and execution of creative, seasonal, and diverse menu items. Ensure that all dishes are prepared and presented according to established recipes and standards.</li><li>Kitchen Supervision: Supervise daily kitchen operations, including food preparation, cooking, and plating. Ensure that all kitchen activities comply with health and safety regulations and company standards.</li><li>Staff Support: Assist in training, guiding, and managing kitchen staff. Foster a positive and collaborative team environment and ensure staff adhere to established protocols and best practices.</li><li>Inventory Management: Help manage inventory levels, order supplies, and ensure proper storage and handling of ingredients. Work with suppliers to maintain product quality and cost-effectiveness.</li><li>Quality Control: Monitor and maintain the quality of all dishes served, ensuring consistency and excellence in every meal. Address and resolve any issues related to food quality or preparation.</li><li>Compliance: Ensure compliance with all relevant health and safety regulations, including food handling, sanitation, and cleanliness standards.</li><li>Operational Support: Provide support in all operational aspects of the kitchen. Take on leadership responsibilities as needed and ensure smooth execution of daily kitchen functions.</li></ul>&middot; Maintenance: Continuously ensure that preventive maintenance is being conducted and documented and follow up on corrective maintenance for the kitchen facility and equipment.&middot; Full Operational Responsibility: the Chef De Partei overall accountability for the location with or without the Executive Chef and Executive Sous Chef presence, the CDP will be responsible for day-to-day kitchen section operations, managing staff performance, and ensuring adherence to company standards.Pay: ﷼4,500.00 - ﷼5,000.00 per monthLanguage:<ul><li>English (Preferred)</li></ul>Work Location: In person

Chef De Partie

DUBAI INTERNATIONAL HOTEL

Job Summary:As a Demi Chef de Partie, you will play a crucial role in the kitchen, assisting the Chef de Partie and Sous Chef in preparing and presenting high-quality dishes. You will be responsible for a specific section of the kitchen, ensuring the highest standards of food preparation, cleanliness, and organization are maintained. This position offers an excellent opportunity for growth and development in the culinary field.Key Responsibilities:<ul><li>Assist in the preparation of ingredients, sauces, and mise en place for your designated kitchen section, ensuring that all items are prepared to the highest standards</li><li>Execute cooking tasks according to recipes and standards set by the Chef de Partie and Sous Chef, ensuring the consistent quality and presentation of dishes.</li><li>Maintain a clean and organized work station, including proper storage and labeling of ingredients, regular cleaning, and sanitizing of equipment and work surfaces</li><li>Ensure that all dishes leaving your section are of the highest quality, properly cooked, and well-presented.</li><li>Collaborate with other members of the kitchen team to ensure smooth and efficient service, assisting in plating and coordinating orders during busy periods.</li><li>Contribute ideas and suggestions for menu improvements, new dishes, and special promotions to enhance the culinary offerings.</li><li>Strictly follow all food safety, hygiene, and sanitation guidelines, including HACCP principles, to maintain a safe and clean kitchen environment.</li><li>Assist in training and mentoring junior kitchen staff, ensuring they understand and follow the kitchen's standards and procedures.</li><li>Assist in monitoring and controlling food inventory levels, informing the Chef de Partie or Sous Chef of any shortages or excesses.</li></ul>Qualifications:<ul><li>Proven experience working as a Commis Chef or Demi Chef de Partie in a reputable kitchen.</li><li>Culinary school diploma or equivalent culinary certification is preferred.</li><li>Strong knowledge of food preparation techniques and culinary terminology.</li><li>Ability to work effectively in a fast-paced, high-pressure environment.</li><li>Excellent teamwork and communication skills.</li><li>Attention to detail and a commitment to maintaining high-quality standards.</li><li>Knowledge of food safety and sanitation regulations.</li></ul>Supervision of staff<ul><li>Undertake the responsibilities of the Chef de Partie in his absence.</li><li>Conduct on-the-job training for junior staff.</li><li>Uphold a warm and friendly working environment.</li></ul>Knowledge, Skills and Behavioral Characteristics:<ul><li>Secondary education completed.</li><li>Three years&rsquo; experience in food preparation and demonstration cooking.</li><li>Demonstrated ability to work in a team environment with minimum supervision and direction</li><li>Good working skills in Hot section of kitchen, with good knowledge of various international cuisines.</li><li>Basic food hygiene certified.</li><li>Similar experience of 1-2 years working in a reputed 4/5-star hotel or catering company.</li><li>Hotel Graduate/ Diploma holder.</li><li>Be able to read, write and speak in English language.</li><li>Can work for buffet, A la carte and bulk production.</li><li>Can manage to multitask at the same time.</li></ul>Cuisine:<ul><li>Asian and Western</li></ul>Job Type: Full-time

Demi Chef de Partie

Mandarin Oriental

<div>
 Chef De Partie &ndash; Culinary
 
 
 
 Job Summary
 
 
 
 Based at Mandarin Oriental, Doha within the Culinary Department in Doha, the Chef De Partie &ndash; Culinary is responsible for managing an assigned kitchen section and ensuring the consistent preparation, quality, and presentation of all dishes during daily operations within the culinary kitchen. The role supports assigned kitchen sections, outlets, buffet, &agrave; la carte, banquets, and special events by ensuring that hot and cold food items, sauces, garnishes, buffet items, &agrave; la carte dishes, and event preparations are prepared and delivered in accordance with established recipes, quality standards, and food safety requirements. Working under the guidance of senior chefs, the position contributes to leading junior colleagues, organizing mise en place, and maintaining section standards in line with business needs. The Chef De Partie &ndash; Culinary is expected to maintain high standards of hygiene, organization, teamwork, and flexibility while supporting operational requirements according to business needs.
 
 
 
 Key Responsibilities
 
 
 
 <ul>
 <li>
 Manage the assigned culinary kitchen section and ensure daily production and service standards are achieved.
 </li>
 <li>
 Prepare, supervise, and check hot and cold food items, sauces, garnishes, buffet items, &agrave; la carte dishes, and event preparations for consistency, quality, and presentation.
 </li>
 <li>
 Organize mise en place, allocate tasks, and ensure the section is fully ready for service.
 </li>
 <li>
 Lead and train Demi Chef de Partie, Commis chefs, and trainees within the section.
 </li>
 <li>
 Monitor portion control, stock rotation, ordering needs, and wastage within the section.
 </li>
 <li>
 Ensure full compliance with HACCP, food safety, sanitation, and hotel hygiene procedures.
 </li>
 <li>
 Coordinate with other sections to support various outlets, buffet, &agrave; la carte, banquet, and special event operations and smooth service delivery.
 </li>
 <li>
 Communicate operational challenges, ingredient shortages, and quality concerns to senior chefs.
 </li>
 <li>
 Support menu tastings, recipe updates, and implementation of new dishes or standards.
 
 
 </li>
 </ul>
 Maintain a positive, organized, and professional working environment.
 
 
 
 Job Specifications
 
 
 
 
 Education &amp; Experience
 
 
 
 <ul>
 <li>
 High School qualification or equivalent required.
 </li>
 <li>
 Culinary diploma or professional qualification preferred.
 </li>
 <li>
 Minimum 3 years of experience in a professional kitchen, preferably within luxury hospitality.
 
 
 </li>
 </ul>
 
 Skills &amp; Requirements
 
 
 
 <ul>
 <li>
 Knowledge of general kitchen operations, mise en place, cooking methods, and service flow.
 </li>
 <li>
 Strong technical knowledge of section operations, recipe execution, and presentation standards.
 </li>
 <li>
 Ability to lead, organize, and motivate junior team members during preparation and service.
 </li>
 <li>
 Good understanding of ordering, stock rotation, portion control, and waste management.
 </li>
 <li>
 Solid knowledge of HACCP, food safety, hygiene, and kitchen audit requirements.
 </li>
 <li>
 Ability to maintain consistency and quality during high-volume service periods.
 </li>
 <li>
 Effective communication skills with peers, senior chefs, and supporting departments.
 </li>
 <li>
 Able to contribute ideas for menu improvements, seasonal items, and operational efficiency.
 
 
 </li>
 </ul>
 Flexible, reliable, and able to work across shifts, weekends, and public holidays.
</div>

Chef de Partie

Inspire Management Training Center

We are looking for a skilled and passionate Chef de Partie with strong experience in luxury or 5-star hotel kitchens. The ideal candidate will be responsible for managing a specific section of the kitchen while ensuring high-quality food preparation and presentation standards.Key Responsibilities:<ul><li>Manage and operate a designated kitchen section independently</li><li>Prepare, cook, and present dishes according to hotel standards</li><li>Ensure consistency, quality, and portion control of food items</li><li>Assist Sous Chef and Head Chef in daily kitchen operations</li><li>Maintain hygiene, cleanliness, and HACCP standards</li><li>Monitor stock levels and report shortages</li><li>Train and guide commis chefs within the section</li><li>Ensure smooth service during busy operations</li></ul>Requirements:<ul><li>Mandatory: Previous experience as Chef de Partie in a luxury / 5-star hotel</li><li>Strong knowledge of international cuisine and fine dining standards</li><li>Good leadership and team coordination skills</li><li>Understanding of food safety and hygiene standards (HACCP)</li><li>Ability to work under pressure in a fast-paced environment</li><li>Attention to detail and strong culinary skills</li></ul>Preferred:<ul><li>Culinary diploma or professional certification</li><li>Experience in multi-cuisine or high-volume hotel kitchens</li></ul>Job Types: Full-time, PermanentApplication Question(s):<ul><li>What cuisines are you specialized in?</li></ul>Education:<ul><li>Diploma (Preferred)</li></ul>Experience:<ul><li>luxury hospitality: 4 years (Preferred)</li></ul>Location:<ul><li>Doha (Required)</li></ul>Work Location: In person

The Food & Beverage Group

<div>Role Purpose
The Chef de Partie - Pastry is responsible for overseeing an assigned section of the pastry kitchen and ensuring the preparation, production, and presentation of pastries, desserts, breads, and baked goods to the required standards of quality, consistency, and timing. The role supports the Head Pastry Chef in day-to-day pastry operations and plays an important part in maintaining section readiness, mise en place discipline, hygiene, stock control, and junior team support.
This role is suited to a technically strong pastry professional who can work independently within a defined section, support service under pressure, and maintain high operational standards in a fast-paced hospitality environment.
Job Summary
The Chef de Partie - Pastry manages a designated pastry section during preparation and service, ensuring all products are produced in line with approved recipes, presentation standards, food safety requirements, and operational timelines. The role includes day-to-day pastry production, section organization, quality control, stock monitoring, wastage management, and support with training more junior pastry team members.
Where required, the role may also support pre-opening setup, menu trials, equipment readiness, and the opening phase of new sites within the business.
Key Responsibilities
Pastry Production and Section Management<ul><li>
Prepare and produce pastries, desserts, cakes, breads, viennoiserie, and other baked items in line with approved recipes and presentation standards.</li><li>
Take ownership of the assigned pastry section and ensure all daily tasks, prep requirements, and service output are completed accurately and on time.</li><li>
Organize mise en place effectively to ensure the pastry section is service-ready and operates smoothly during busy periods.</li><li>
Monitor quality, consistency, portioning, finish, and presentation of all pastry items before and during service.</li></ul>
Operational Support<ul><li>
Review daily production sheets and ensure all items are prepared in line with forecasts, events, outlet needs, and service timing.</li><li>
Support the Head Pastry Chef and Pastry Sous Chef with menu execution, seasonal changes, new item trials, and special pastry requests where required.</li><li>
Work collaboratively with the wider kitchen team to ensure service flow and consistency across outlets or service periods.</li><li>
Support pre-opening or launch activities where required, including kitchen setup, recipe trials, and readiness checks.</li></ul>
Stock, Cost, and Waste Control<ul><li>
Monitor stock levels within the pastry section and communicate replenishment needs in a timely manner.</li><li>
Use ingredients efficiently and minimize wastage through correct production planning, storage, and portion control.</li><li>
Ensure pastry products are labelled, stored, rotated, and handled correctly to maintain freshness, food safety, and yield control.</li><li>
Support inventory counts and basic ordering requirements for the pastry section as assigned.</li></ul>
Hygiene, Safety, and Compliance<ul><li>
Maintain the pastry section in a clean, organized, and hygienic condition at all times.</li><li>
Follow all food safety, hygiene, HACCP, and kitchen safety standards, including proper storage, handling, cleaning, and waste disposal procedures.</li><li>
Use equipment, tools, ovens, mixers, and appliances safely and correctly, reporting any faults or maintenance concerns promptly.</li><li>
Ensure compliance with company policies, culinary standards, and kitchen operating procedures.</li></ul>
Team Support and Training<ul><li>
Support the training and guidance of Commis Chefs, Demi Chef de Parties, and junior pastry team members where required.</li><li>
Demonstrate correct pastry techniques, preparation standards, and section discipline to junior staff.</li><li>
Help maintain a positive, disciplined, and team-oriented pastry kitchen environment.</li><li>
Communicate clearly with supervisors and colleagues regarding section readiness, shortages, and operational issues.</li></ul>
Working Environment and Expectations
This role operates in a fast-paced kitchen environment and requires extended periods of standing, lifting, repetitive preparation work, and operation of hot ovens and pastry equipment. The Chef de Partie - Pastry is expected to work flexibly across shifts, including evenings, weekends, and public holidays as required by the business.
The role requires strong discipline, pace, teamwork, and attention to detail during both preparation and service periods.
Requirements<ul><li>
Minimum 3-5 years of pastry experience in a hotel, restaurant, bakery, or other professional hospitality environment, including experience at CDP level or as a strong Demi Chef de Partie ready to step up.</li><li>
Good knowledge of pastry preparation, baking techniques, dessert production, and section management.</li><li>
Strong understanding of food safety, hygiene, HACCP, and kitchen cleanliness standards.</li><li>
Ability to manage a pastry section independently and perform effectively under pressure.</li><li>
Experience in high-volume, luxury, fine dining, or pre-opening environments is an advantage.</li><li>
Diploma, certification, or formal training in Pastry Arts, Culinary Arts, Baking, or a related discipline is preferred.</li></ul>
Skills and Competencies<ul><li>
Strong technical pastry skills and good product knowledge.</li><li>
Attention to detail in quality, finish, portioning, and presentation.</li><li>
Good organizational skills and strong section discipline.</li><li>
Ability to remain calm and effective during busy service periods.</li><li>
Positive team attitude and willingness to support wider kitchen operations.</li><li>
Reliable, proactive, and committed to maintaining high kitchen standards.</li></ul></div>

Chef De Partie - Pastry

<div>Role Purpose
We are seeking a Chef De Partie - Bakery to support daily bakery production across our multi-brand F&amp;B portfolio.
The CDP is responsible for producing high-quality bakery items while supporting the Head Baker, Senior Bakery Sous Chef, and Bakery Sous Chef with section readiness, junior team guidance, product consistency, and production control.
This is a hands-on technical role for an experienced baker who can work independently, follow approved recipes and production sheets, and support junior team members during daily operations.
The role requires strong bakery fundamentals, consistency, cleanliness, and the ability to work in a structured production environment across site-level bakery and/or CPU operations.
Core Scope of the Role<ul><li>
Produce bakery items according to approved recipes and standards</li><li>
Support daily production schedules, batch sheets, and section readiness</li><li>
Assist with dough preparation, proofing, baking, cooling, finishing, and storage</li><li>
Support Bakers / Assistant Bakers and Bakery Assistants during production</li><li>
Maintain product quality, hygiene, and consistency</li><li>
Minimise wastage and follow portion and recipe controls</li><li>
Assist with product trials, launches, and seasonal menu changes</li></ul>
Key Responsibilities
1. Daily Bakery Production<ul><li>
Prepare and bake bakery products according to approved recipes and production plans</li><li>
Mix, knead, shape, proof, bake, cool, and finish products as required</li><li>
Produce breads, buns, rolls, doughs, laminated items, pastries, and other baked goods</li><li>
Follow correct timings, temperatures, proofing methods, and baking procedures</li><li>
Ensure products are prepared to the required quality and consistency</li><li>
Support production for service, retail display, delivery, or dispatch</li></ul>
2. Section Readiness &amp; Support<ul><li>
Prepare bakery mise en place for daily production</li><li>
Ensure ingredients, tools, trays, moulds, mixers, ovens, and equipment are ready for use</li><li>
Assist with section organisation and daily production flow</li><li>
Support the Bakery Sous Chef or Head Baker with task allocation where required</li><li>
Help maintain clean and efficient working stations</li><li>
Support handovers between shifts</li></ul>
3. Recipe &amp; Product Standards<ul><li>
Follow approved recipes, specifications, batch sheets, and portion controls</li><li>
Ensure all products meet required size, weight, shape, colour, texture, and presentation standards</li><li>
Report ingredient issues, production challenges, or quality concerns to senior team members</li><li>
Support product refinement by providing practical feedback during trials</li><li>
Maintain consistency across repeated production cycles</li><li>
Ensure finished products are handled, stored, and labelled correctly</li></ul>
4. Quality Control<ul><li>
Check dough development, proofing, bake quality, colour, texture, and finish</li><li>
Identify defects or inconsistencies and escalate them promptly</li><li>
Ensure products are not served, displayed, or dispatched if below standard</li><li>
Follow cooling, holding, packing, and storage procedures</li><li>
Support shelf-life checks and daily product quality reviews</li><li>
Maintain high standards of presentation and product handling</li></ul>
5. Team Support &amp; Training<ul><li>
Support Bakers / Assistant Bakers and Bakery Assistants during production</li><li>
Demonstrate correct methods, hygiene standards, and equipment use</li><li>
Help new team members understand section routines and product standards</li><li>
Communicate clearly with the bakery, pastry, kitchen, and service teams</li><li>
Maintain a positive and professional attitude</li><li>
Support a disciplined, clean, and standards-led working environment</li></ul>
6. Commercial &amp; Waste Control<ul><li>
Follow approved portion controls and production quantities</li><li>
Minimise wastage through accurate preparation and careful handling</li><li>
Use ingredients responsibly and avoid overproduction</li><li>
Report low stock, damaged ingredients, or quality issues</li><li>
Support yield control by following correct recipes and production methods</li><li>
Assist with stock rotation using FIFO principles</li></ul>
7. Hygiene, Food Safety &amp; Cleanliness<ul><li>
Maintain cleanliness of the bakery section at all times</li><li>
Follow HACCP, food safety, allergen, and hygiene requirements</li><li>
Ensure correct storage, labelling, dating, and temperature controls</li><li>
Clean and sanitise workstations, tools, trays, ovens, mixers, and equipment</li><li>
Follow grooming, uniform, and personal hygiene standards</li><li>
Report maintenance or safety issues immediately</li></ul>
Working Environment &amp; Expectations
This role operates within a premium, fast-paced, multi-brand F&amp;B environment.
The Chef De Partie must:<ul><li>
Be hands-on and technically confident</li><li>
Work accurately according to recipes and production schedules</li><li>
Maintain consistency under pressure</li><li>
Support junior team members where required</li><li>
Work early mornings, weekends, holidays, or shifts as required</li><li>
Follow direction from senior bakery leadership</li><li>
Maintain strong hygiene, discipline, and organisation</li></ul>
This is a production-focused role requiring reliability, precision, and strong bakery fundamentals.
Required Experience &amp; Profile<ul><li>
3&ndash;5+ years&rsquo; bakery experience in hotels, restaurants, caf&eacute;s, bakeries, or production kitchens</li><li>
Good technical knowledge of bread, dough, proofing, baking, and bakery preparation</li><li>
Experience with commercial bakery equipment preferred</li><li>
Understanding of food safety, hygiene, allergens, and storage standards</li><li>
Ability to follow recipes and production sheets accurately</li><li>
Ability to support junior team members</li><li>
GCC experience preferred but not essential</li></ul>
What We Are Looking For<ul><li>
A reliable and skilled baker with strong technical ability</li><li>
Someone who values consistency, cleanliness, and quality</li><li>
A team player who can support junior colleagues</li><li>
Good attention to detail</li><li>
Ability to work at pace without compromising standards</li><li>
Willingness to grow within a multi-brand bakery platform</li></ul></div>

Chef De Partie - Bakery

Sofitel

<div>
 
 Company Description
 
 
 
 
 "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"
 
 
 
 Job Description
 
 
 
 <ul>
 <li>
 Prepare and present high-quality cold kitchen dishes, including salads, appetizers, cold platters, and buffet items.
 </li>
 <li>
 Ensure all food is prepared in accordance with hotel recipes, quality standards, and presentation guidelines.
 </li>
 <li>
 Maintain cleanliness, hygiene, and food safety standards in compliance with HACCP requirements.
 </li>
 <li>
 Monitor stock levels and assist with inventory control and ordering.
 </li>
 <li>
 Minimize food waste while maintaining portion control.
 </li>
 <li>
 Support the Sous Chef and Executive Chef in daily kitchen operations.
 </li>
 <li>
 Train and guide Commis Chefs and junior team members when required.
 </li>
 <li>
 Ensure all equipment is used safely and maintained in good working condition.
 
 
 </li>
 </ul>
 
 Qualifications
 
 
 
 <ul>
 <li>
 Previous experience as a Chef de Partie or strong Demi Chef de Partie experience in a luxury hotel or fine dining environment.
 </li>
 <li>
 Solid knowledge of cold kitchen preparation and presentation.
 </li>
 <li>
 Good understanding of HACCP and food safety standards.
 </li>
 <li>
 Ability to work efficiently in a fast-paced environment.
 </li>
 <li>
 Strong teamwork and communication skills.
 </li>
 <li>
 Passion for culinary excellence and attention to detail.
 
 
 </li>
 </ul>
 Additional Information
 
 
 
 Your Team &amp; Working Enviroment:
 
 
 Sofitel Bahrain Zallaq Thalassa Sea &amp; Spa
 
 is a 5-star luxury resort featuring
 
 262 elegantly appointed rooms and suites, plus 4 water villas
 
 , which encompass 1 grand Royal Suite, 6 themed Opera Suites with private infinity pools, 21 Prestige Suites, 48 Club Mill&eacute;sime Rooms, and 186 Superior and Luxury Rooms. The resort boasts
 
 6 distinctive restaurants and 3 bars/lounges
 
 , including the signature
 
 Yamaz
 
 Greek restaurant,
 
 Fiamma
 
 Italian, and
 
 Maison Sushi
 
 . Its premier event and corporate facilities comprise the magnificent
 
 Al Nakheel Grand Ballroom
 
 (divisible into 3 sections),
 
 Al Nasreya Hall
 
 ,
 
 5 dedicated meeting rooms
 
 , and the exclusive, private
 
 Sofi Island
 
 for outdoor functions. Rounding out its luxury amenities are a private Beach Club, an interactive Kids Club, and the renowned
 
 Thalassa Sea &amp; Spa,
 
 reputed as the very first Thalassa spa in the Gulf Cooperation Council (GCC) countries.
 
 
 
 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 - Cold Kitchen

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