Chef De Partie – Employee Dining

About the role

We are looking for an experienced Chef De Partie to lead a dedicated station within our employee dining operation at Sofitel Al Hamra Beach Resort. You will ensure high‑quality meals are prepared consistently for our corporate workforce while supporting the broader culinary team.

Key responsibilities

• Oversee daily operations of an assigned kitchen station, maintaining quality and presentation standards.
• Supervise and mentor junior kitchen staff, reinforcing cooking techniques and food‑safety protocols.
• Maintain strict compliance with hygiene regulations, proper storage, and ingredient handling.
• Manage inventory for the station, monitor stock levels, and coordinate ordering to minimise waste.
• Prepare meals according to recipes and menu specifications, ensuring consistency across service periods.
• Collaborate with the head chef to develop menus that meet employee preferences and dietary needs.
• Control portion sizes and food costs to align with budget objectives.
• Assist in training new staff and conducting performance reviews.

Required profile

• Proven experience as a Chef De Partie or similar supervisory role in a professional kitchen.
• Strong knowledge of food safety standards and hygiene regulations.
• Excellent organisational and time‑management abilities.
• Ability to lead and motivate a kitchen team in a fast‑paced environment.

Required skills

• Food preparation and cooking techniques
• Inventory management
• Cost control
• Menu development
• Food safety compliance

What we offer

• Opportunity to work within a renowned international hospitality brand.
• Dynamic team environment with professional development prospects.