Chef de Partie – Luxury Resort Kitchen

About the role

The Chef de Partie will manage a designated kitchen section at Raffles & Fairmont The Red Sea, ensuring the highest standards of food quality, presentation, and consistency in line with the brand. The role supports the Sous Chef and Chef de Cuisine while leading and developing junior kitchen staff.

Key responsibilities

• Take full responsibility for a specific kitchen section during preparation and service.
• Prepare, cook, and present dishes according to established recipes and luxury presentation standards.
• Supervise, train, and motivate Commis and Demi Chef de Partie team members.
• Maintain strict adherence to HACCP, food safety, and hygiene standards.
• Control food costs by minimizing waste and applying FIFO stock handling.
• Assist in menu planning, recipe development, and new dish trials.

Required profile

• 3–5 years of professional kitchen experience, including 1–2 years as Chef de Partie.
• Experience in a luxury hotel or high‑end restaurant is highly preferred.
• Culinary diploma or professional kitchen certification.
• Strong knowledge of international cuisine; specialty cuisine is an advantage.
• Ability to work flexible shifts, including weekends and public holidays.

Required skills

• Proven understanding of HACCP and food safety standards.
• Effective FIFO stock handling to reduce waste.