Chef De Partie

📣 إعلان

منذ يوم واحد

	نوع العقد	عمل مؤقت
	طبيعة الوظيفة	بالموقع
	الموقع	السعودية

وصف الوظيفة

About the Role

Silversea is seeking a Chef De Partie for a contract position in Saudi Arabia. This role is responsible for delivering high-quality, efficient, and technically excellent food preparation, ensuring total guest satisfaction while strictly adhering to company policies and public health standards.

Reporting Structure

The Chef De Partie reports directly to the Executive Chef, Executive Sous Chef, and Sous Chef, working collaboratively within the culinary team.

Key Responsibilities

Prepare and present menu items in accordance with standardized recipes, guest preferences, and dietary requirements.
Manage assigned kitchen stations, ensuring cleanliness, organization, and timely setup for service, buffets, and special events.
Monitor food quality, storage, inventory, and requisitions to minimize waste and control costs.
Support menu execution across various outlets, including room service, specialty restaurants, and events.
Train and supervise junior kitchen staff, identifying development needs and ensuring adherence to standards.
Maintain strict compliance with public health, safety, and hygiene regulations, including equipment maintenance and inspection readiness.
Collaborate with culinary leadership and cross-functional teams to ensure seamless operations and exceptional guest satisfaction.
Adapt to specialized roles such as Poissoner, Entremetier, Gardemanger, or Tournant, taking ownership of specific culinary areas.

Safety Duties

Participate in crew and passenger safety drills according to instructions.
Comply with the Company’s safety and pollution prevention regulations and operating procedures at all times.
Participate in all mandatory training.
Lead by example in taking care of the health and safety of self and others.
Ensure that all work equipment, personal protective equipment, chemicals, and safety devices are used correctly.

Qualifications and Experience

Candidates should possess 5-10 years of relevant experience in food preparation and kitchen management, with a strong understanding of public health standards and culinary operations.