Company Description

HAZAL a levantine cuisine concept with a shisha lounge to open in Jeddah.

Role Description

This is a full-time on-site role for a Chef De Partie at KRAIV in Jeddah. As a Chef De Partie, you will be responsible for overseeing a specific section of the kitchen, preparing high-quality dishes, and assisting in menu planning. You will work closely with the Head Chef to maintain high standards of food quality, hygiene, and presentation.

Chef de Partie is responsible to supervise the smooth running of a shift on a day to day basis to deliver a

quality service on behalf of the Sous Chef and Executive Chef. Chef de Partie is responsible for helping to

deliver high-quality food, handling purchase orders and keeping up to date with the newest products,

recipes and preparation techniques. Under the control of Head chef, responsible for planning and

pricing menus, preparing and cooking of an agreed section of the kitchen to adhere to agreed

prices/budgets and maintain applicable quality standards and records whilst maintaining responsibility

for ordering and obtaining supplies, quality control and management of team members.

Main Duties

• Ensuring compliance to sanitation, hygiene, health and safety legislation and organisational and

quality requirements

• Assist Sous Chef to design, plan, cost and price menus, relating to the agreed section of the

kitchen

• Co-ordinate food preparation relating to the agreed section of the kitchen

• Prepare and cook food relating to the agreed section of the kitchen

• Quality management of food relating to the agreed section of the kitchen

• Assist Sous Chef to investigate and resolve customer complaints within agreed criteria

• Effective liaison, support and assistance with the remainder of organisation

• Allocate workloads to junior team members as agreed

• Assist in the direction of the overall performance of the team

• Maintaining accurate records and accounts as required and reporting as agree

• Set an example for team members of commitment, work ethic and habits and personal

character

• Responsibly use resources and control expenses to operate within budgetary controls

• From time to time you may be expected to be part of special projects as are reasonably required

of your job role.

• You are responsible for your allocated workload and must meet all targets as agreed with your

Sous Chef.

• You must contribute towards the smooth running of the organisation generally.

• Knowledge of all standard procedures and policies pertaining to food preparation, receiving,

storage and sanitation.

• Full awareness of all menu items, their recipes, methods of production and presentation

standards.

• Follows good preservation standards for the proper handling of all food products at the right

temperature.

• Operate and maintain all department equipment and reporting of malfunctioning.

• Ensure effective communication between staff by maintaining a secure and friendly working

environment.

• Cooking food for the specific area

• Assisting in preparing menus

• Preparing ingredients

• Supervise junior chefs

• Keep your area clean and hygienic

• Ensure high quality of production and presentation of food

• Maintaining and ordering stock

• Prepare all dishes to the correct recipe and quantity

• Take charge in the absence of the Sous Chef

• Attend training courses when require

Knowledge Requirements:

• Minimum 2-3 years working in a similar role

• Must have worked in fine-dining restaurant or at Michelin star

• Ability to work as a team but also work independently

• Ability to work to deadlines

• Communication skills

• Keeping calm under pressure

• Assertiveness

• Attention to detail and creativity

• Organisational skills

Commis 2

Order Fulfillment Specialist Subs

Breakfast supervisor, Raffles The Red Sea

Gerente – con detalles personales

Chef De Partie