Chef De Partie

About Assila, a Luxury Collection Hotel

Located centrally in Jeddah, Assila is a modern luxury hotel blending contemporary design with local cultural elements. It provides exceptional comfort and personalized service, catering to business and leisure travelers. The hotel prides itself on offering an authentic and refined hospitality experience in a dynamic professional atmosphere.

Role Overview

The Chef De Partie position involves overseeing a specific kitchen section to maintain high-quality food preparation and presentation standards. Key duties include managing mise en place, cooking and plating dishes according to the hotel’s standards, and ensuring consistency in taste and appearance. The role also requires collaborating closely with Commis Chefs, Sous Chefs, and the Head Chef to meet service demands and support smooth menu execution.

Responsibilities

• Manage a dedicated kitchen section and ensure quality in food preparation and presentation.
• Supervise mise en place arrangements and coordinate daily cooking operations.
• Work collaboratively with kitchen and service teams during service periods.
• Maintain food safety standards, hygiene, and sanitation according to protocols.
• Monitor stock rotation and minimize food waste for efficient kitchen management.
• Contribute to the training and development of junior kitchen staff members.
• Demonstrate flexibility by working shifts, including weekends and holidays.

Required Qualifications and Skills

• Professional culinary training or diploma from a recognized culinary or hospitality institute.
• Proven experience as a Chef De Partie or Demi Chef within hotels, fine dining, or upscale culinary environments.
• Expertise in food preparation, various cooking techniques, and managing kitchen operations in at least one kitchen section (e.g., hot kitchen, cold kitchen, pastry, grill).
• Strong knowledge of food safety practices, HACCP standards, and sanitation procedures.
• Ability to prioritize tasks and maintain a clean, organized workstation under pressure.
• Capability to mentor and inspire junior chefs, fostering a respectful and inclusive working culture.
• Excellent communication skills and ability to collaborate effectively with multicultural kitchen and service teams.
• Willingness to work variable shifts, weekends, and holidays as required.
• Understanding of cost control concepts like portion management and waste reduction.
• Experience in luxury hotels or premium culinary establishments in the Middle East preferred.
• Proficiency in English; Arabic language skills are an added advantage.