Chef de partie/ garde manger /riyadh saudi arabia - casablanca

We are recruiting a Chef de Partie – (Garde Manger) for our client, a leading hospitality and catering group operating in Saudi Arabia, specializing in large-scale banqueting, corporate catering, and premium event services.

Missions & Tasks: 
Manage all cold kitchen production: salads, cold appetizers, platters, terrines, charcuterie displays, and cold buffet items.
Prepare and present garde manger items for banquets and catering events to the highest standard.
Execute international and continental cold cuisine across daily operations and event menus.
Lead mise en place for cold section – organize production timelines for banquet service.
Supervise and train commis chefs in the cold section.
Ensure correct cold chain compliance, HACCP procedures, and allergen management.
Coordinate daily with sous chef on production needs and buffet setups.
Control waste, rotation, and cold storage standards within the section.
Reporting To: Sous Chef / Executive Sous Chef.

Directly Supervises: Commis Chefs (Cold Section) – 2 to 4 staff.

Coordinates With: CDP Hot, CDP Pastry, Banqueting team, Stores & Procurement.

Salary Range: SAR 3,500 - 5,000 net/month (930 - 1,330 USD net/month) depending on experience. Accommodation and transport included for expat candidates.

Social Benefits: Accommodation | Transportation | flight ticket | Medical insurance | 21 days annual leave | End-of-service gratuity.



Management Experience: Yes. Must have supervised commis chefs in a cold section or garde manger. Experience preparing cold buffet setups for banquet events is essential.

Skills Required: 
Hard skills: Expert garde manger and cold kitchen techniques; buffet and platter presentation; salad and appetizer composition; international and continental cuisine knowledge; HACCP and cold chain management; banquet and catering production experience.
Soft skills: Creative and precise presentation skills; organized and methodical; strong team coordination; calm under high-volume event pressure.
Years of Experience Required: Minimum 4–6 years in professional kitchen, with at least 2 years as CDP or senior de partie in cold section

Experience Required in the Following Sector(s) of Activity: Catering and banquets (mandatory); international / continental cuisine (mandatory); garde manger / cold kitchen (mandatory). GCC experience is an advantage.

Education Level Required: Culinary diploma from a recognized institute or equivalent professional training

Educational Background: Culinary Arts / Professional Cookery.

Languages ​​required: English (working level – mandatory).





Métier :
Métiers des services - Tourisme, hôtellerie, restauration

Secteur d´activité :
Hôtellerie, restauration
Type de contrat : CDI
Région : International
Ville : Riyadh, Saudi Arabia


Travail à distance :
Non

Niveau d'expérience : Expérience entre 5 ans et 10 ans - Expérience > 10 ans
Niveau d'études : Bac - Bac+1 - Bac+2 - Bac+3 - Bac+4 - Bac+5 et plus
Langues exigées :
anglais > bon niveau

Nombre de poste(s) : 1


Management d'équipe :
Oui



Tourisme
Cuisine
Catering

• Région: casablanca