Chef De Partie - Raffles The Red Sea

Company DescriptionRaffles & Fairmont The Red Sea, positioned in the Kingdom’s groundbreaking Red Sea Project, will provide visitors access to a nature-focused resort. With 361 rooms, eleven distinct dining concepts, including overwater restaurants with views of the Red Sea and the mangroves, and a spa. It will set new standards in sustainable development, positioned on 200km of untouched coastline, an archipelago of more than 90 unspoiled islands, dormant volcanoes, rich marine habitat, and ancient archaeological sites.Job DescriptionThe Chef de Partie is responsible for managing a specific kitchen section and ensuring the highest standards of food quality, presentation, and consistency in line with Raffles & Fairmont brand standards. The role supports the Sous Chef and Chef de Cuisine in daily operations while leading and developing junior chefs.Key ResponsibilitiesTake full responsibility for a designated kitchen section during preparation and servicePrepare, cook, and present dishes according to established recipes and luxury presentation standardsSupervise, train, and motivate Commis and Demi Chef de Partie team membersEnsure food quality, taste, and consistency meet Raffles & Fairmont expectationsMaintain strict adherence to HACCP, food safety, and hygiene standardsControl food costs by minimizing waste and ensuring proper stock handling (FIFO)Assist in menu planning, recipe development, and new dish trials when requiredCoordinate with other kitchen sections to ensure smooth service operationsEnsure cleanliness, organization, and proper maintenance of kitchen equipmentFollow hotel policies, grooming standards, and health & safety regulationsQualificationsMinimum 3–5 years of professional kitchen experience, including at least 1–2 years as Chef de Partie or equivalentExperience in a luxury hotel or high-end restaurant is highly preferredCulinary diploma or professional kitchen certification requiredStrong knowledge of international cuisine (specialty cuisine is an advantage)Proven understanding of HACCP and food safety standardsAbility to work flexible shifts, including weekends and public holidaysAdditional InformationUnderstanding of ultra-luxury guest expectations and brand alignment.Experience in project coordination, scheduling, and document control during pre-opening stages.Experience in Pre- Opening is a plus.Regional Experience is a must.A proactive, anticipatory approach with a strong sense of ownership and accountability.Impeccable grooming and personal presentation aligned with luxury standards.