Chef de Partie - Cold Kitchen

Job Overview

The Chef de Partie in the Cold Kitchen works closely under the Sous Chef to deliver high quality, consistent culinary output within their designated kitchen area. This role involves both hands-on cooking and team leadership, with responsibility for managing food production, maintaining sanitation standards, and contributing to guest and employee satisfaction.

Key Responsibilities

• Supervise the preparation and production of cold food items for buffet and à la carte menus, ensuring adherence to recipe specifications and quality requirements.
• Oversee kitchen shift operations while ensuring compliance with all food and beverage policies, standards, and safety regulations.
• Maintain appropriate food handling, preparation, and storage standards to preserve quality and safety.
• Plan and manage food quantities and plating requirements, communicating production needs clearly to relevant staff.
• Develop prep lists for daily production and assist in designing both daily and seasonal menu items.
• Ensure legal and regulatory compliance including HACCP, OSHA, and health department guidelines.
• Monitor the quality of raw and cooked products to maintain superior culinary standards and presentation.
• Lead, supervise, and coordinate food preparation staff, providing mentorship, encouragement, and effective communication to foster a productive team environment.
• Manage staff scheduling and ensure cross-training to guarantee smooth daily kitchen operations.
• Assume Sous Chef duties in their absence including kitchen line management and daily briefings.
• Set and support achievement of kitchen performance, budgetary, and team goals aligned with overall property objectives.
• Investigate and report employee accidents and enforce company safety practices.
• Provide exceptional guest service by managing operations to meet customer expectations and handling guest feedback or complaints proactively.
• Participate in employee development through coaching, mentoring, performance appraisals, and training on menu items and preparation techniques.
• Assist in recruitment and disciplinary procedures as required.
• Communicate effectively with supervisors, peers, and subordinates through various channels ensuring smooth operations.

Candidate Profile and Qualifications

• Possess a high school diploma or GED with at least four years of relevant experience in culinary or food and beverage arenas, or
• Hold a 2-year degree in Culinary Arts, Hotel and Restaurant Management, or related field with a minimum of two years’ professional experience.

Additional Information

• Hourly wage: £12.71 plus service charge
• Job category: Food and Beverage & Culinary
• Location: Umm Al Qura, PO Box 2036, Makkah 21955, Saudi Arabia
• Employment schedule: Full time
• Position type: Management role
• Strict adherence to non-discrimination policies and equal opportunity employment is upheld.

Company Overview

Join a global hospitality leader known for its commitment to exceptional service and employee development. The JW Marriott brand, part of the Marriott luxury portfolio, seeks to nurture associates to provide outstanding guest experiences in a thriving, diverse workplace environment that fosters personal and professional growth.