Chef De Partie

Company Description Cooking Master is a restaurant company originally based in the United Kingdom, known for its focus on quality cuisine and a welcoming dining experience. The organization values fresh ingredients, consistent standards, and well-trained culinary teams. As Cooking Master expands its presence, it offers culinary professionals opportunities to grow in dynamic kitchen environments. Team members are encouraged to contribute ideas, uphold food safety, and deliver memorable meals for guests. Role Description The Chef De Partie is a full-time, on-site role based in Jeddah, responsible for managing a specific section of the kitchen and ensuring high-quality food preparation and presentation. Day-to-day tasks include preparing ingredients, cooking dishes according to standardized recipes, and maintaining consistency in taste, portioning, and plating. The role involves supervising and training junior kitchen staff in the assigned section, coordinating with other chefs to ensure smooth service, and supporting menu development and specials when required. The Chef De Partie is also expected to maintain a clean and safe work area, follow hygiene and food safety regulations, and assist with inventory checks and ordering. Collaboration with the Head Chef and Sous Chef to improve processes and uphold restaurant standards is a key part of this role. Qualifications Strong skills in food preparation, cooking techniques, and station management within a professional kitchen. Ability to maintain high standards of food presentation, portion control, and recipe consistency during busy service periods. Knowledge of kitchen hygiene, food safety regulations, and safe handling and storage of ingredients. Experience supervising, mentoring, or training junior kitchen team members and working collaboratively with the wider culinary team. Effective communication skills, reliability under pressure, and a commitment to punctuality and professional conduct. Previous experience as a Chef De Partie or Demi Chef De Partie in a restaurant or hotel environment is preferred. Culinary diploma, formal chef training, or equivalent hands-on experience in a professional kitchen is beneficial. Flexibility to work shifts, weekends, and holidays as required by restaurant operations. Show more Show less