Demi Chef De Partie

Frasers Hospitality, a strategic business unit within Frasers Property, is a global leader in serviced apartments, hotels, and premium rental apartments. With over 100 properties across more than 20 countries, Frasers Hospitality specializes in providing unparalleled accommodation experiences in prime locations worldwide. The brand portfolio comprises Fraser Suites, Fraser Residence, Fraser Place, Capri by Fraser, and Modena by Fraser, all dedicated to redefining comfort, convenience, and personalization for discerning guests.

Job Summary: Trains, supervises and controls the work of the kitchen personnel in their sections (where applicable). Maintains high standards of food preparation and service in the appointed kitchen(s), according to the standards set by the Management.

Role Description:

This is a full-time on-site role for a Demi Chef De Partie located in the Riyadh Region. The Demi Chef De Partie will be responsible for assisting in the preparation and cooking of menu items, maintaining cleanliness and organization in the kitchen, and ensuring food quality and presentation standards are met. The role will involve collaborating with the culinary team and supporting the Head Chef in various kitchen duties.

Main Duties & Responsibilities:

1. To reflect the Frasers Hospitality philosophy by providing the highest quality of service to our customers and employees. By always adopting a positive attitude and keeping the team spirit at the highest level.
2. To greet with a smile at all times to colleagues or guests anywhere in the hotel/apartment (front or back of the house).
3. Grooming:
4. To take pride in personal appearance for personal hygiene and uniform.
5. Carrying of thermometer whenever in uniform.
6. Reports to duty in a complete clean uniform and on time, as set forth by Frasers Hospitality's standards.
7. Operations:
8. Produce high quality food in a specified area of food preparation to ensure that Commis I, II, III and Trainee Cook are competent to produce the same high quality of food.
9. Responsible to have adequate raw products available in respective section to produce the daily volume of food.
10. Responsible to assist section head in continuous training of the Commis I, II, III and Trainee Cook.
11. Responsible for keeping all refrigerators, freezers and general work areas tidy.
12. Reports inability or difficulties in achieving work responsibilities to section head.
13. Acts as a role model for the other junior cooks.
14. To co-ordinate, in detail on the Restaurant/Banquet/food production, and all specific duties to employees under his supervision.
15. To check all set-ups for restaurant and banquet functions. Responsible for the correct timing during service and to ensure that food served is always of the highest quality.
16. To constantly check the quality of food prepared with regard to taste and temperature.
17. To insist on a uniform visual appearance of all dishes prepared. Presentation and garnish must be prepared according to standards.
18. To monitor and fully implement the portion control established with the recipe cards and the butcher test. To minimize waste and spoilage.
19. To check stores and refrigerators and be responsible for the proper storing and recycling of leftovers.
20. Ensures smooth and effective communication among the kitchens and with other departments.
21. To constantly be alert on freshness, presentations and temperature of food served.
22. Ensures food portioning, serving, requisitions/receiving from stores are properly controlled.

Qualifications:

• Culinary skills including food preparation and cooking techniques.
• Knowledge of kitchen hygiene practices and food safety standards.
• Ability to work in a fast-paced environment and under pressure.
• Team player with strong communication and interpersonal skills.
• Professional culinary certification or diploma is a plus.
• With a minimum of 1-year experience in a similar capacity in an International five-star hotel or a similar role in the hospitality industry.
• Good culinary knowledge with a minimum of 3 years of experience in the culinary field.

• Entry level

• Full-time

• Management and Manufacturing

• Hospitality