The Chef de Partie is responsible for supervising a specific section of the kitchen, ensuring that all dishes are prepared according to the hotel’s high standards of quality, presentation, and hygiene. The role requires creativity, precision, and teamwork to deliver exceptional dining experiences consistent with the standards of a 5-star establishment.

Key Responsibilities:

Prepare, cook, and present dishes within the assigned section according to the hotel’s recipes and standards.

Supervise and support Commis Chefs in daily operations, ensuring smooth workflow and timely service.

Ensure all food items are prepared in a clean, organized, and safe environment.

Maintain the highest levels of food hygiene, safety, and quality control.

Collaborate with the Sous Chef and other sections to ensure efficient coordination and consistency across the kitchen.

Assist in menu planning, portion control, and inventory management.

Monitor stock levels, minimize waste, and ensure proper storage of all food items.

Contribute ideas for new dishes, presentation, and seasonal menu updates.

Uphold the hotel’s culinary standards and contribute to guest satisfaction and memorable dining experiences.

Requirements:

Minimum of 2–3 years of experience in a similar position within a 4 or 5-star hotel or fine dining restaurant.

Diploma or certification in Culinary Arts or related field.

Strong knowledge of international cuisine and plating techniques.

Excellent organizational and leadership skills.

Ability to work under pressure and maintain high standards.

Good communication skills in English (Arabic and French are a plus).

Professional appearance, hygiene, and a positive attitude.

Working Conditions:

Full-time position based at a 5-star property in Ashrafieh.

Flexible schedule including weekends, holidays, and evenings as required by business needs