Chef De Partie📣 Job Ad

About The Red Palace and the Role

The Red Palace, an iconic symbol of Saudi Arabia’s heritage originally built in 1943, has been transformed into an ultra-luxury boutique hotel in Riyadh. As part of the Boutique Group, The Red Palace blends timeless elegance with contemporary sophistication, offering exclusive cultural experiences and unparalleled service. We are seeking a dedicated Chef De Partie to join our culinary team on a full-time basis, contributing to the highest standards of product quality and operational efficiency.

Role Overview and Contribution

The Chef De Partie plays a crucial role in supporting the Sous Chef to establish and maintain exceptional culinary standards and profitability within the kitchen and other designated areas. This position involves taking full responsibility for the assigned outlet in the Sous Chef's absence, ensuring seamless operations and adherence to all established procedures. The role also includes organizing and setting up the assigned section efficiently to enhance speed and maximize productivity, alongside conducting training as per the departmental plan.

Operational Responsibilities

• Supervise and administer the entire section’s operation, ensuring correct procedures are followed in daily food preparation.
• Inspect food stores and implement proper storage practices, including FIFO (First-In, First-Out) principles, to minimize wastage.
• Assist in managing kitchen requisitions, ordering procedures, and inventory control to ensure smooth kitchen operations.
• Ensure all equipment is functioning correctly and serviced regularly, encouraging team members to report failures promptly.
• Maintain a high level of cleanliness in all kitchen and heart-of-house areas, insisting on personal hygiene, cleanliness, and grooming for all staff.

Food Quality, Safety, and Culinary Expertise

• Monitor the quality of food preparation according to Leela standard recipes for both à la carte and buffet setups.
• Ensure compliance with food safety and sanitation standards, local health regulations, and industry best practices.
• Establish and enforce standard operating procedures for food handling, storage, and preparation.
• Conduct regular inspections and audits to maintain the highest level of food quality, hygiene, and safety.
• Demonstrate strong butchery skills in handling fish, meat, and poultry preparation.
• Possess experience in receiving, inspecting, storing, and maintaining proper stock rotation of food products.

Team Leadership and Professional Development

• Ensure all staff possess a high level of product knowledge to explain services and facilities to clients as required.
• Maintain a complete understanding of the Leela environment, safety, and hygiene policy.
• Ensure associates are familiar with safety, current first aid, and fire emergency procedures, and comply with legislated health and safety requirements.
• Demonstrate a passion for growth and development, approaching tasks with courage and self-confidence.
• Trust and show confidence in others, delegating effectively, and remaining professional and constructive in extraordinary situations.
• Embrace and practice the company’s legacy values and competencies in all team and stakeholder interactions, acting as a role model.

Candidate Profile and Expectations

The ideal candidate will demonstrate working knowledge of all tasks within their area of responsibility and exhibit good self- and time management. They will be constantly alert for new products that may improve food quality or lower food costs. A proactive approach to identifying and correcting hazardous situations immediately, while notifying relevant associates of potential danger, is essential for this role.