Chef De Partie📣 إعلان

منذ يوم واحد

	نوع العقد	دوام كامل
	طبيعة الوظيفة	بالموقع
	الموقع	مكة المكرمة

وصف الوظيفة

About the Chef De Partie Role at Hilton

Hilton is seeking a dedicated Chef De Partie to join its culinary team in Jeddah, Makkah, Saudi Arabia. This full-time position requires a professional with 5 to 10 years of experience in a similar capacity, specifically focusing on breakfast operations.

Role Purpose and Scope

The Chef De Partie – Breakfast is responsible for managing the daily breakfast kitchen operations. This involves ensuring all hot and cold breakfast items are prepared consistently according to standardized recipes, portion controls, and presentation guidelines. The role also includes maintaining high food quality, supervising junior kitchen staff during breakfast service, and contributing to overall menu consistency, inventory control, and waste reduction while adhering to Hilton brand standards.

Key Culinary Responsibilities

Prepare and cook all breakfast menu items in accordance with approved recipes and culinary standards.
Ensure excellent food quality, taste, consistency, and presentation at all times.
Organize and maintain the breakfast mise en place before each service period.
Monitor buffet replenishment and maintain food freshness throughout service hours.
Prepare eggs, manage live cooking stations, and execute à la carte breakfast dishes as required.
Ensure guest dietary requirements and allergy requests are handled accurately and safely.

Operational Management and Compliance

Supervise breakfast service to ensure smooth kitchen operations and timely food delivery in coordination with restaurant and service teams.
Ensure strict compliance with Hilton brand standards, HACCP requirements, food safety regulations, and hygiene standards.
Maintain cleanliness and organization of all workstations, storage areas, and kitchen equipment.
Supervise, guide, and provide training to Commis Chefs and kitchen assistants.
Monitor stock levels, report shortages to the Sous Chef, and participate in inventory counts and stock rotation (FIFO).
Implement and enforce portion control procedures to minimize food waste.
Report equipment maintenance issues promptly to ensure operational efficiency.
Maintain professional communication with all hotel departments and support other kitchen sections when operationally required.
Perform any additional duties assigned by the Executive Chef or Sous Chef.

Required Qualifications

A Diploma or Degree in Culinary Arts or an equivalent professional qualification is essential.
Demonstrated experience of 5 to 10 years in a Chef De Partie role or similar, with a focus on breakfast operations.