شيف دي بارتي (Chef De Partie)

Company Description Jobs in Saudi Arabia - Riyadh lilas is a hospitality-focused employer offering culinary opportunities in the heart of Riyadh, Saudi Arabia. The organization emphasizes professional kitchen standards, quality service, and consistent guest satisfaction. Team members are encouraged to develop their skills in a dynamic, fast-paced environment with exposure to a variety of international and local cuisines. The workplace culture supports collaboration, reliability, and respect for diverse backgrounds. Applicants can expect a structured environment with clear responsibilities and opportunities to grow within the culinary field.
Role Description The Chef De Partie is a full-time, on-site role based in Riyadh, Saudi Arabia. This position is responsible for managing a specific section of the kitchen, preparing and presenting dishes to company standards, and maintaining high levels of food quality and consistency. Daily tasks include organizing mise en place, following recipes and plating guidelines, monitoring cooking times and temperatures, and ensuring food safety and hygiene practices are strictly followed. The Chef De Partie collaborates with Sous Chefs and other kitchen staff, supports training of junior team members, and communicates any supply or equipment needs to the kitchen leadership. The role also requires participation in menu execution, support during busy service periods, and adherence to company policies and health regulations.
Qualifications

• Strong culinary skills in hot and cold kitchen preparation, cooking techniques, and food presentation.
• Knowledge of food safety, hygiene standards, and proper kitchen sanitation practices.
• Experience organizing a specific kitchen section, including mise en place, stock rotation, and portion control.
• Ability to work efficiently in a fast-paced environment, manage time well, and handle service pressure calmly.
• Effective communication and teamwork skills, with the ability to collaborate with chefs and kitchen staff from diverse backgrounds.
• Previous experience as a Chef De Partie or Demi Chef in hotels, restaurants, or catering operations is highly beneficial.
• Formal culinary training or certification from a recognized institution is an advantage.
• Basic understanding of international and local cuisines, with willingness to learn new recipes and techniques.
• Flexibility to work shifts, weekends, and holidays as required by operational needs.
• Professional attitude, reliability, and a strong focus on guest satisfaction and consistent food quality.