Chef de Partie

Position Overview

The Chef de Partie will be responsible for preparing special dishes or substituting ingredients as needed while maintaining strict quality and portion control standards. This role requires managing oven, grill, and rotisserie temperatures, defrosting food properly, and ensuring appropriate portioning, plating, and garnishing of meals. Accurate record-keeping related to food is expected.

Key Responsibilities

• Ensure the quality and quantity of food prepared meet established standards.
• Communicate and request help during peak service times.
• Report surplus food items to the Head Chef for use in daily specials.
• Inform Food & Beverage service staff regarding rejected products and available special dishes on the menu.
• Prepare and cook food according to recipes, quality standards, presentation guidelines, and food preparation checklists.
• Prepare cold dishes as required.
• Assist management with hiring, training, scheduling, evaluating, coaching, disciplining, motivating, and training employees, serving as a role model.
• Adhere to all company safety policies and procedures, report accidents, injuries, and unsafe conditions, and participate in safety training and certification.
• Maintain a neat and professional appearance and uniform; keep proprietary information confidential and protect company assets.
• Anticipate and fulfill guests' service needs promptly.
• Communicate clearly and professionally with team members.
• Foster positive working relationships and support team goals by listening and responding appropriately to colleagues’ concerns.
• Ensure compliance with quality expectations and standards.
• Perform physically demanding tasks such as standing, sitting, walking for extended periods, stretching above the head and below the knees, as well as bending, twisting, and stooping.
• Lift, push, pull, move, and place items up to 25 pounds unaided.
• Carry out any other reasonable duties assigned by supervisors.

Qualifications

• Technical, vocational, or trade school diploma required.
• Minimum of three years of relevant work experience.
• Supervisory experience is not required.
• No specific license or certification necessary.

Additional Information

Job Number: 26101645

Category: Food and Beverage & Culinary

Location: Ummahat Island 1, Red Sea, Saudi Arabia

Schedule: Full Time

Position Type: Non-Management

This role is based onsite and not remote.

Diversity and Inclusion Commitment

The company is dedicated to providing equal employment opportunities and fostering a welcoming, inclusive work environment. Diversity in backgrounds, talents, and experiences is highly valued. There is a firm commitment to non-discrimination on grounds such as disability, veteran status, or other protected categories by law.

About St. Regis Hotels & Resorts

St. Regis Hotels & Resorts blend timeless elegance with modern innovation to deliver exceptional luxury experiences in over 50 locations worldwide. Since its inception with the original St. Regis in New York by John Jacob Astor IV, the brand has maintained unwavering dedication to outstanding service, anticipating guest needs flawlessly with gracious hosts offering classical sophistication infused with contemporary sensibility, including exclusive butler services. Joining St. Regis means becoming part of a global network under Marriott International, providing a platform to excel, find purpose, collaborate with a diverse team, and grow personally and professionally.