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Nationality
Any Nationality
Gender
Not Mentioned
Vacancy
1 Vacancy
Job Description
Roles & Responsibilities
As a Chef de Partie Butchery & Commissary, you will play a key role in the pre-opening and daily operation of the commissary kitchen at Four Seasons Resort and Residences AMAALA at Triple Bay. Reporting to the Sous Chef Commissary, you will oversee production and storage of high-volume prep, ensuring consistency, safety, and quality across all kitchen outlets.
- Assist the Sous Chef with pre-opening tasks including setup of the commissary kitchen, equipment checks, and mise-en-place trials.
- Supervise the preparation of stocks, sauces, marinades, soups, and other bulk preparations used throughout the property.
- Ensure all food items are correctly labeled, rotated, and stored to maintain freshness and hygiene standards.
- Maintain consistency in preparation and portioning based on standardized recipes.
- Lead, train, and guide junior team members including Demi Chefs and Commis.
- Uphold HACCP and Four Seasons sanitation standards at all times.
- Coordinate closely with other kitchen teams to ensure timely and efficient supply of base items.
- Experience as a Chef de Partie or at least 2 years as a strong Demi Chef in a commissary or production kitchen within a luxury hotel or resort.
- Strong organization, multitasking, and batch cooking skills.
- Excellent knowledge of kitchen hygiene, food storage, and cross-functional support.
- A calm and methodical approach to high-volume operations.
- Pre-opening experience is a plus.
- Suitable candidates must be eligible to work in Saudi Arabia. Fluency in Arabic and English is essential.
Company Industry
- Hotels
- Hospitality
Department / Functional Area
- Chefs
- F&B
- Housekeeping
- Front Desk
Keywords
- Chef De Partie
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