Salary: DCDP SAR 2,500; CDP SAR 3,000 to SAR 3,500 (based on knowledge and skills) plus FREE shared room, accommodation, and 1 duty meal
Role Overview: The Chef de Partie (CDP) is responsible for the full operation of an assigned kitchen section, overseeing preparation, cooking, and plating to consistently deliver dishes at the standard expected of a fine dining establishment. This role requires strong technical expertise in international and continental cuisine, leadership of section staff, and close coordination with the Sous Chef and Executive Chef.
Job Description
• Take full ownership of an assigned kitchen section, managing all preparation, cooking, and plating to the restaurant's quality standards.
• Lead, train, and supervise Demi Chefs de Partie, Commis, and junior cooks within the section, ensuring consistent execution and discipline.
• Plan and organize section mise en place, prep schedules, and par levels to meet anticipated service volume with minimal waste.
• Ensure every dish leaving the section meets recipe specifications for taste, temperature, portioning, and presentation.
• Coordinate closely with other sections, the pass, and service staff to ensure accurate timing and smooth course sequencing.
• Manage ordering, stock rotation, and quality control of ingredients for the section, minimizing waste and controlling costs.
• Enforce kitchen hygiene, food safety, and HACCP standards within the section, ensuring full compliance during audits and inspections.
• Contribute to menu development, costing, and new dish trials, bringing expertise in international and continental cuisine.
Qualifications
• At least 4–5 years of progressive kitchen experience, including prior experience as a Demi Chef de Partie, in a fine dining or upscale restaurant.
• Diploma or degree in culinary arts, with strong specialization in international and continental cuisine.