Position Overview

The Demi Chef de Partie supports the Chef de Partie in preparing, cooking, and presenting high‑quality dishes. This role suits someone reliable, skilled, and eager to grow within a professional kitchen environment.

Key Responsibilities

• Assist the Chef de Partie in daily kitchen operations
• Prepare ingredients and cook menu items according to recipes and standards
• Maintain high levels of food quality, consistency, and presentation
• Ensure proper storage, labeling, and rotation of ingredients
• Follow all hygiene, safety, and sanitation procedures
• Keep workstations clean, organized, and fully stocked
• Support other kitchen sections when needed
• Report any equipment issues or shortages
• Contribute to menu development when requested

Requirements

• Previous experience as a Commis Chef or Demi Chef de Partie
• Strong understanding of kitchen operations and food preparation
• Ability to work under pressure in a fast‑paced environment
• Good communication and teamwork skills
• Knowledge of food safety and hygiene standards
• Positive attitude, reliability, and willingness to learn

Preferred Qualifications

• Culinary diploma or relevant certification
• Experience in bakery, pastry, or hot kitchen
• Familiarity with HACCP standards

Work Conditions

• 6 days per week
• 9‑hour shift (including 1‑hour break)
• Salary: 2200–2700 SAR (no overtime included)

Benefits

• Good accommodation provided
• Professional growth and training opportunities
• Supportive and collaborative work environment

Work Location

Al‑Ahsa – Al‑Hofuf, Saudi Arabia

Skills

• Strong understanding of pastry and bakery fundamentals
• Skilled in preparing doughs, batters, creams, fillings, and glazes
• Ability to operate bakery equipment (mixers, ovens, sheeters, proofers) safely and efficiently
• Good knowledge of baking temperatures, timings, and ingredient behavior
• Precision in measuring ingredients and following recipes accurately
• Strong attention to detail in shaping, portioning, and finishing products
• Ability to maintain consistency in taste, texture, and presentation
• Familiarity with chocolate work, garnishing, and decorative techniques
• Understanding of food storage, shelf life, and proper handling of delicate items
• Ability to multitask during production peaks without compromising quality
• Strong sense of cleanliness and workstation organization
• Willingness to learn new pastry techniques and adapt to menu changes
• Team‑oriented mindset with a positive, proactive attitude