Talent Search Group Fz LLE Looking for Demi Chef De Partie at Riyadh Full Time

About TSG (Talent Search Group)

Talent Search Group (TSG) is the most local recruitment influencing entity in terms of partnering with very prestige’s organizations Government, Semi governments and First class international institutions.

Saudi Arabia is going through transition period in all aspects; hence this will reinforce the needs for undertaken projects that will contribute in serving the economic development and expected to increase the Saudi GDP by multi-label hundreds of $ billions per year. The strategy covers encompass several new established Cities, including major luxury tourism destination and international airports, hotel brands, resorts and etc. upon completion through partnering with the leading global consulting.

Furthermore, we would like to announce that Talent Search Group (TSG) has been officially, signed and allocated several recruitments and hiring projects with Saudi governments semi-governmental (Key Projects; Mega and Giga)

So, we are continuously thriving to achieve 2030 Saudi vision through finding the right talented candidates across the globe. This collaboration includes different complex entities, for example but not limited to, Ministries, Leading Funds, Governmental Companies, Commissions and Authorities, leading and international organizations.

We always focus on cultivating professional relationships, networking, and attention to detail, which has greatly contributed to our success.

On a behalf of high-profile client, we are looking for outstanding Demi Chef De Partie (DCDP, to hire urgently.

Summary:
The Demi Chef de Partie works under the supervision of the Chef de Partie and plays a key role in food preparation, cooking, and presentation. The DCDP is responsible for maintaining the quality and consistency of dishes within their assigned section. They work closely with the kitchen team to ensure efficient production and timely delivery of dishes while adhering to established recipes and standards.

Key Responsibilities:
Food Preparation:
Assist in the preparation of ingredients, including chopping, peeling, and marinating, as well as cooking various components of dishes.
Cooking:
Execute cooking techniques according to recipes and guidelines provided by the Chef de Partie or Sous Chef. Ensure proper seasoning, temperature, and presentation of dishes.
Station Management:
Manage a specific section of the kitchen (e.g., sauces, vegetables, grill) and coordinate with colleagues to ensure efficient workflow and timely service.
Quality Control:
Maintain high standards of food quality, taste, and presentation. Ensure that dishes leaving the kitchen meet the establishment’s expectations and standards.
Food Safety and Hygiene:
Follow proper food safety and hygiene practices, including proper storage, handling, and sanitation of ingredients, equipment, and work areas.
Inventory Management:
Assist in monitoring ingredient levels, and notify superiors when supplies are running low. Minimize wastage through proper portion control.
Menu Support:
Collaborate with the Chef de Partie in developing and testing new dishes. Provide input on menu improvements and modifications.
Training:
Assist in training and supervising junior kitchen staff, such as Commis Chefs and Kitchen Helpers, ensuring they follow correct techniques and procedures.
Cleanliness:
Keep the assigned section and workstation clean and organized. Participate in general kitchen cleaning tasks as required.
Adaptability:
Be ready to take on different responsibilities and tasks as assigned by the Chef de Partie or Sous Chef. Work well under pressure and adapt to fast-paced kitchen environments.
Qualifications and Skills:
Chef with 4+ year experience in kitchen. Looking to grow and move up in the ranks. Passionate about what she does.
Culinary training or relevant cooking experience.
Knowledge of cooking techniques, food preparation, and presentation.
Understanding of kitchen safety and sanitation standards.
Attention to detail and a keen sense of taste and smell.
Ability to work as part of a team and communicate effectively.
Time management skills and the ability to work efficiently in a fast-paced environment.
Creativity and willingness to contribute to menu development.
Work Environment: A DCDP works in a high-energy, fast-paced kitchen environment. The role may involve standing for extended periods and working in close proximity to heat sources and potentially hazardous kitchen equipment. Irregular working hours, including evenings, weekends, and holidays, are common in the hospitality industry.

Benefits:
Tax free salary.
Fully furnished accommodation on a single occupancy basis.
Linen, toiletries and cleaning products provided.
Meals, on and off duty.
Duty transportation.
Medical insurance that includes dental and optical.
Dedicated medical team for the staff which comprises of GP, Dentist, Nurse, Physiotherapist and Psychologist.
Dedicated wellness team for the staff which comprises of hairstylist, barber and fitness instructors.
60 days paid annual vacation.
Annual flight ticket to home country (Team leader and above receive 2 flight tickets)
Joining and repatriation flight ticket.
High end uniform 3 times a year.
All recruitment costs covered by the company.