Chef de Partie📣 إعلان

About the Role

Sheraton is seeking a dedicated Chef de Partie to join our culinary team in Riyadh. This full-time position involves taking responsibility for a specific section of the kitchen, ensuring the preparation of high-quality dishes, and maintaining operational excellence. The role requires a professional who can manage food preparation processes, uphold quality standards, and contribute to a positive kitchen environment.

Core Culinary Responsibilities

As a Chef de Partie, you will be responsible for the precise execution of culinary tasks, ensuring all dishes meet established standards. Key duties include:

• Preparing special meals or substitute items as required.
• Regulating the temperature of ovens, broilers, grills, and roasters.
• Managing food thawing processes by pulling items from freezer storage to thaw in the refrigerator.
• Ensuring proper portioning, arrangement, and garnishing of all food items.
• Maintaining accurate food logs and monitoring the quality and quantity of prepared dishes.
• Preparing and cooking food according to specified recipes, quality standards, presentation standards, and food preparation checklists.
• Preparing cold food items as part of daily operations.

Operational Support and Communication

Effective communication and adherence to operational guidelines are essential for this role. Responsibilities include:

• Communicating assistance needed during busy periods to ensure smooth service.
• Informing the Chef of excess food items that can be utilized in daily specials.
• Notifying Food & Beverage service staff of menu specials and any out-of-stock menu items.
• Following all company, safety, and security policies and procedures.
• Reporting maintenance needs, accidents, injuries, and unsafe work conditions to the manager.
• Completing all required safety training and certifications.

Team Collaboration and Professional Conduct

The Chef de Partie contributes to the overall team success and professional atmosphere of the kitchen. This includes:

• Assisting management in various HR functions such as hiring, training, scheduling, evaluating, counseling, disciplining, motivating, and coaching employees; serving as a role model.
• Ensuring uniform and personal appearance are clean and professional.
• Maintaining confidentiality of proprietary information and protecting company assets.
• Anticipating and addressing guests’ service needs with professionalism.
• Speaking with others using clear and professional language.
• Developing and maintaining positive working relationships with colleagues and supporting the team to reach common goals.
• Listening and responding appropriately to the concerns of other employees.
• Ensuring adherence to all quality expectations and standards.

Qualifications and Experience

Candidates for the Chef de Partie position should meet the following qualifications:

• Education: Technical, Trade, or Vocational School Degree.
• Related Work Experience: At least 3 years of related work experience in a culinary setting.
• Supervisory Experience: No supervisory experience is required for this role.
• License or Certification: None specified.

Physical Demands of the Role

The role involves physical demands typical of a professional kitchen environment:

• Ability to stand, sit, or walk for extended periods of time.
• Capability to reach overhead and below the knees, including bending, twisting, pulling, and stooping.
• Ability to move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance.
• Performing other reasonable job duties as requested by Supervisors.