Chef De Partie

About Zoe Lounge

Zoe Lounge is a leisure and hospitality company originally from Niterói, Brazil, dedicated to delivering exceptional guest experiences through quality food, beverages, and warm service. The company fosters a professional, collaborative environment focused on guest satisfaction and offers growth opportunities for its team members.

Role Overview

The Chef De Partie position is a full-time, onsite role located in Jiddah, Saudi Arabia. This role involves managing a designated section within the kitchen, ensuring that all food preparations, cooking, and presentations meet established standards. Tasks include organizing mise en place, preparing menu items, sustaining food quality and consistency, and assisting senior kitchen staff like the Head Chef and Sous Chef during services.

Key Responsibilities

• Manage and supervise a specific kitchen station to ensure food quality and presentation are up to standard.
• Prepare and execute menu dishes, maintaining consistent quality and portion control.
• Organize mise en place and stock in accordance with kitchen requirements.
• Ensure compliance with food safety, hygiene, and sanitation protocols.
• Support training and guidance for junior kitchen staff members.
• Collaborate with kitchen team to develop new recipes, specials, and improve kitchen workflows.
• Communicate effectively with chefs, servers, and support staff to coordinate smooth service.

Essential Qualifications and Skills

• Proven culinary ability managing a kitchen section with experience preparing both hot and cold dishes.
• Strong knowledge of food safety standards and kitchen sanitation best practices.
• Capability to perform efficiently under pressure in a busy, fast-paced hospitality environment.
• Experience in menu execution, plating techniques, and portion control.
• Good teamwork and communication skills to work cohesively with the kitchen and service teams.
• Previous employment as a Chef De Partie or comparable position within a restaurant, lounge, or hotel kitchen setting.
• Culinary education or formal training considered an advantage.
• Availability to work flexible shifts including weekends and public holidays as required.