Chef de Partie📣 إعلان

About the Role

Le Méridien Hotels & Resorts is seeking a Chef de Partie to join its culinary team in Riyadh, Saudi Arabia. This full-time role involves assisting the Sous Chef in maintaining culinary quality, consistency, and production within designated kitchen areas. The Chef de Partie will lead kitchen staff, manage all food-related functions, and contribute to enhancing guest and employee satisfaction while adhering to operational budgets. A minimum of 5-10 years of relevant experience is required for this position.

Key Culinary Responsibilities

• Supervise the preparation and production of all hot and cold food items for buffet and à la carte menus, ensuring compliance with prescribed recipes and specifications.
• Oversee kitchen shift operations and ensure adherence to all Food & Beverage policies, standards, and procedures.
• Maintain high standards for food preparation, handling, and correct storage.
• Recognize and ensure superior quality in products, presentations, and flavor.
• Plan and manage food quantities and plating requirements for various food operations, including restaurant, banquet, and pastry shop.
• Communicate production needs to key personnel and produce production prep lists.
• Assist in developing daily and seasonal menu items.
• Prepare and cook various types of food, both for regular service and special guests or functions.
• Check the quality of raw and cooked food products to ensure standards are met.
• Determine how food should be presented and create decorative food displays.
• Ensure compliance with all applicable laws and regulations, including HACCP, OSHA, ASI, and Health Department standards.

Team Leadership and Development

• Supervise and coordinate the activities of cooks and workers engaged in food preparation.
• Lead shift teams by personally preparing food items and executing requests based on required specifications.
• Serve as a role model, encouraging mutual trust, respect, and cooperation among team members.
• Ensure and maintain the productivity level of employees and facilitate cross-training for successful daily operations.
• Establish and maintain open, collaborative relationships with employees.
• Identify developmental needs of others and provide coaching, mentoring, or assistance to improve knowledge and skills.
• Participate in training restaurant staff on menu items, including ingredients, preparation methods, and unique tastes.
• Manage employee progressive discipline procedures and participate in the employee performance appraisal process.
• Assist as needed in the interviewing and hiring of employee team members.
• Assume duties of the Sous Chef in their absence and assist in daily line-ups.

Operational Management and Guest Service

• Set and support the achievement of kitchen goals, including performance, budget, and team objectives.
• Develop specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations.
• Manage day-to-day operations, ensuring quality, standards, and meeting customer expectations.
• Improve service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching.
• Handle guest problems and complaints, and interact with guests to obtain feedback on product quality and service levels.
• Understand the impact of kitchen operations on overall property financial goals and objectives, managing to achieve or exceed budgeted goals.
• Effectively investigate, report, and follow up on employee accidents, ensuring compliance with company safety standards.

Qualifications and Experience

• A minimum of 5 to 10 years of culinary experience in a professional kitchen setting.
• Demonstrated culinary talents and leadership capabilities.
• Strong understanding of food safety and sanitation standards (*, HACCP, OSHA).
• Ability to manage operating budgets and contribute to financial goals.
• Excellent interpersonal and communication skills to lead and influence a team.

Work Environment and Additional Duties

This full-time position is based in Riyadh, Saudi Arabia. The role requires providing information to supervisors, co-workers, and subordinates through various communication channels. The Chef de Partie will analyze information and evaluate results to choose the best solutions and solve problems, and is expected to attend and participate in all pertinent meetings.