Chef de partie/hot section/riyadh saudi arabia - casablanca

We are recruiting a Chef de Partie - Hot Section 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 hot section production including sauces, mains, soups, and banquet hot items.
Execute international and continental cuisine to high quality standards consistently.
Lead mise en place for banquet events – plan and organize production timelines.
Supervise and train commis chefs assigned to the hot section.
Ensure section cleanliness, HACCP compliance, and food safety at all times.
Coordinate with sous chef on daily production requirements and banquet menus.
Control portion sizes, food waste, and stock rotation within the section.
Step in as support across sections during large banquet events as needed.
Reporting To: Sous Chef / Executive Sous Chef.

Directly Supervises: Commis Chefs (Hot Section) – 3 to 5 staff.

Coordinates With: CDP Cold, 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 chef(s) in a hot section environment. Experience managing production for catering or banquet events preferred.

Skills Required: Hard skills: Strong command of hot cooking techniques – braising, roasting, sauteing, grilling, saucing; international and continental cuisine expertise; banquet and catering production experience; HACCP / food safety knowledge; portion control and mise en place management.Soft skills: Team player and section leader; ability to work under pressure in high-volume environments; organized, detail-oriented, punctual; effective communication with kitchen team.

Years of Experience Required: Minimum 4–6 years in professional kitchen, with at least 2 years as CDP or in a senior de partie role.

Experience Required in the Following Sector(s) of Activity: Catering and banquets (mandatory); international / continental cuisine (mandatory); luxury hotel or fine dining preferred. GCC experience is an advantage..

Education Level Required: Culinary diploma from a recognized institute or equivalent hands-on 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



Support
Cuisine
Tourisme
Catering

• Région: casablanca