Chef de Partie

About the role

The Chef de Partie will join the culinary team at Rixos Premium Qetaifan Island North, contributing to the overall success of the kitchen by preparing high‑quality dishes and maintaining a positive work environment. This position reports to the Sous Chef and Junior Sous Chef and involves managing a specific section of the kitchen.

Key responsibilities

• Prepare, portion, monitor temperature, and garnish foods according to prescribed methods and portion sizes.
• Receive and examine food supplies to ensure quality, quantity, and compliance with standards.
• Execute recipes and specifications in a timely manner while minimizing waste.
• Maintain strict hygiene and safety standards, supporting kitchen cleanliness and organization.
• Perform all tasks on the task list and any additional duties assigned by the Sous Chef or Junior Sous Chef.

Required profile

• Higher Secondary education or equivalent.
• Professional kitchen apprenticeship or chef training course with experience in quality establishments.
• 1‑2 years as Chef de Partie or 2 years as Demi Chef in a similar environment.
• Good knowledge of Food Safety and HACCP.
• Experience in a Turkish buffet restaurant is an advantage.

Required skills

• Food Safety knowledge.
• HACCP compliance.
• Ability to work with Turkish buffet style cuisine.