Every memorable dining experience at Raffles Hotels and Resorts begins behind the scenes with our culinary team's commitment to safe, efficient operations and exceptional cuisine. The care and quality you devote to food preparation as Chef de Partie will result in truly spectacular fare that delights our guests.

Hotel Overview: Raffles Makkah Palace promises the exceptional standards inherent in the Raffles name and enhanced by Arab hospitality values. Raffles Makkah Palace offers 214 Suites & duplex Villas with breathtaking views of the Masjid Al Haram, the Holy Ka'aba and the city. The hotel combines the best of local cuisine and international dishes in each of its four outlets creating a unique and welcoming atmosphere in this diving setting. Guests can also indulge and immerse themselves in a relaxing sensory experience in our world renowned spa and fitness center or hold high-powered business gatherings in any of our state-of-the-art meeting rooms.

Summary of Responsibilities:

Reporting to the Senior Chef De Partie, responsibilities and essential job functions include but are not limited to the following:

- Ensure the consistency in the preparation of all food items for a la carte and or buffet menus according to hotel recipes and standards
- Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques.
- Prepare the daily mis-en-place and food production in different sections of the main kitchen.
- Ensure all kitchen colleagues are aware of standards and expectations.
- Liaise daily with Senior Chef De Partie to keep open lines of communication regarding guest feedback.
- Continually strive to improve food preparation and presentations.
- Maintain proper rotation of product in all chillers to minimize wastage/spoilage.
- Have full knowledge of all menu items, daily features and promotions.
- Ensure the cleanliness and maintenance of all work areas, utensils, and equipment.
- Follow kitchen policies, procedures and service standards.
- Follow all safety and sanitation policies when handling food and beverage.
- Maintaining labor cost through productive use of labor and ensuring that resources are properly allocated to support business levels.
- Works closely the Senior Chef De Partie in menu creation and overall guest experience improvement efforts.
- Maintains a safe work environment and is responsible to complete the Weekly Preventative Maintenance Checklist.
- Training and developing kitchen colleagues and ensuring that ongoing training opportunities are communicated to the Senior Chef De Partie an addressed with the colleague.
- Assume supervisory responsibilities during the absence of the Senior Chef de Partie/ Sous Chef.
- Follow and deliver all Leading Quality Assurance Standards for your position.
- Other duties as assigned.