Golf- Chef de Partie

The Chef de Partie (CDP) is responsible for running a specific section of the kitchen (e.g., Sauce, Grill, Fish, Larder, or Pastry) within the Qiddiya Golf culinary operation. In a world-class 5-star luxury environment, the CDP is the technical expert for their station, ensuring that every item produced meets the exact recipe specifications and presentation standards set by the Executive Chef. This role serves as the first line of leadership, supervising and mentoring Commis Chefs and Demi Chefs to ensure the section runs smoothly, efficiently, and hygienically.

JOB OVERVIEW – PURPOSE AND SCOPE

The purpose of this position is to deliver operational excellence within a designated culinary station. The scope involves the complete management of that station: from ordering and mise-en-place (prep) to the final cooking and plating during service. The Chef de Partie is accountable for the quality of food leaving their station, the minimisation of waste, and the cleanliness of their physical workspace. They act as the "engine" of the brigade, driving the pace of service.

RESPONSIBILITIES AND DUTIES

Station Management & Cooking

• Organise the daily production list for the section, delegating tasks to Commis Chefs to ensure all mise-en-place is ready before service begins.
• Execute advanced cooking techniques relevant to the station (e.g., butchery for the Grill CDP, sauce emulsification for the Saucier, delicate garnish work for the Larder CDP).
• Manage the timing of tickets during service, ensuring that food from the section is ready exactly when the Pass calls for it, coordinating perfectly with other stations.
• Taste every component prepared on the station, adjusting seasoning to ensure it meets the 5-star flavour profile required.

Staff Supervision & Training

• Train junior staff (Commis and Demi Chefs) on the correct methods of preparation, knife skills, and plating guides.
• Monitor the performance of the section team, correcting errors immediately and ensuring that bad habits are not formed.
• Ensure that the section team adheres to grooming and uniform standards (clean jackets, hats, safety shoes).

Hygiene & Safety (HACCP)

• Maintain absolute cleanliness of the station throughout the shift, practising "Clean as you Go."
• Ensure all food items are labelled, dated, and stored correctly in the section fridges (FIFO - First In, First Out).
• Record temperature logs for cooling, reheating, and hot holding specific to the station's equipment.
• Report any equipment faults (e.g., a burner not lighting, a fridge seal broken) to the Sous Chef immediately.

Cost Control & Inventory

• Minimise food waste by ensuring correct portion sizes are weighed and measured.
• properly utilise trimmings and off-cuts (e.g., using vegetable peels for stock) rather than discarding them.
• Assist the Sous Chef in the nightly inventory count for the section, identifying items that need to be ordered for the next day.

REPORTING

• Reports Direct to: Sous Chef / Senior Sous Chef.
• Supervises: Demi-Chef de Partie, Commis Chefs, Culinary Interns.
• Key Liaisons: Front of House Runners, Stewarding Team.

Requirements:
• Culinary Diploma or Certificate in Professional Cookery.
• Minimum of 4–5 years of total culinary experience.
• At least 1–2 years of experience in a Demi Chef or CDP capacity within a 5-star hotel or fine dining restaurant.
• Experience in multiple sections (Hot and Cold kitchen) is preferred to allow for rotation.

Technical Skills

• Specialist Skill: High proficiency in the specific section applied for (e.g., perfect meat temperature control for Grill; pastry tempering for Pastry).
• Speed: The ability to work cleanly and quickly under extreme pressure.
• Palate: A developed sense of taste to season food correctly without constant supervision.
• Knowledge: Understanding of food allergens and cross-contamination prevention.

COMPETENCIES

Core Competencies

• Ownership: Taking full responsibility for the station; if a steak goes out wrong, the CDP takes the blame, not the Commis.
• Timing: The internal clock to know that the fish takes 6 minutes and the garnish takes 2 minutes, and coordinating them to finish together.
• Leadership: The ability to give clear instructions to a Commis Chef during a busy rush without shouting or losing temper.
• Organisation: Keeping a fridge organised so that any chef can find any ingredient in 5 seconds.
• Passion: A genuine desire to produce beautiful food; checking the plating guide to ensure the herb is placed at the exact right angle.