Chef de Partie – Hotel Kitchen

About the role

The Chef de Partie will work in the hotel kitchen on Shura Island, preparing a variety of hot and cold dishes in line with the hotel’s culinary standards. Reporting to the Chef, you will ensure consistent quality, portion control and timely service for guests.

Key responsibilities

• Prepare special meals and substitute items according to recipes and presentation standards.
• Regulate temperatures of ovens, broilers, grills and roasters and monitor cooking processes.
• Thaw frozen items in refrigeration, portion, arrange and garnish dishes.
• Maintain accurate food logs and monitor food quantity and quality.
• Communicate with service staff about menu specials, out‑of‑stock items and excess food for daily specials.
• Assist in hiring, training and scheduling kitchen staff and act as a role model.
• Follow all safety, security and sanitation policies, reporting any hazards or incidents.

Required profile

• Minimum three years of experience in a hotel or restaurant kitchen.
• Technical or vocational culinary education preferred.
• Ability to work long periods standing, lifting up to 25 lb, and performing repetitive motions.
• Professional appearance and ability to maintain confidentiality.

Required skills

• Operating ovens, broilers, grills and roasters.
• Food thawing, storage handling and portioning.
• Food garnishing and cold‑food preparation.
• Maintaining food logs and adhering to food‑safety standards.