Chef de Partie

Company Description

Swissotel Sharm El Sheikh All-Inclusive Collection resort offers an unforgettable vacation for its guests with a sense of luxury service nested with nature, with a wide range of accommodation types, from rooms, and suites featuring contemporary designs, including a unique side for adults.
All this in the peaceful surroundings of beautiful gardens, swimming pools, magnificent landscapes, a wide variety of à la carte restaurants, and particular spa services. Esteemed guests are welcome to relax and unwind in a quiet and elegant setting in the resort and enjoy a genuine experience of leisure, pleasure, and successful meetings.
Join our motivated and vibrant Team and build your career with us.

Manage and oversee your assigned station, ensuring all dishes are prepared to the highest quality standards and presented beautifully
Lead, train, and support Commis Chefs and Demi Chefs de Partie, providing constructive feedback and fostering a culture of continuous improvement
Execute advanced culinary techniques with precision and consistency, maintaining our signature style and standards
Organize and manage food inventory for your station, including receiving deliveries, checking quality, and maintaining proper storage procedures
Collaborate with the Head Chef and kitchen team to develop creative menu items and trial new dishes that align with our culinary vision
Ensure all food safety, hygiene, and health regulations are strictly adhered to within your station
Monitor food costs and portion control to optimize efficiency without compromising quality
Maintain a clean, organized, and safe work environment, including equipment maintenance and workspace organization
Coordinate timing and preparation to ensure dishes are ready for service at the right moment
Communicate effectively with front-of-house staff to understand guest needs and ensure exceptional dining experiences
Contribute to kitchen planning and problem-solving to enhance operational efficiency and team performance

Minimum 3-5 years of professional kitchen experience, with at least 2 years in a Chef de Partie or similar supervisory role
Advanced culinary knowledge and technical expertise in food preparation, cooking techniques, and presentation
Proven leadership and mentoring experience with the ability to train and motivate junior kitchen staff
Strong organizational and time management skills with the ability to manage multiple tasks in a fast-paced environment
Excellent attention to detail and commitment to maintaining consistent food quality standards
Proficiency in food safety and health regulations compliance
Demonstrated ability to work collaboratively as part of a passionate kitchen team
Strong communication and interpersonal skills
Experience with food cost management and inventory control
Flexibility to work weekday and weekend shifts, including evenings