Chef de Partie - Hot

Join a hotel that is a member of the Accor network, whose group brings together more than 45 brands, 5,500 hotels, 10,000 restaurants and lifestyle destinations. Here, we believe in you and what you bring to the table. There are many opportunities for development and advancement. Every gesture, every smile, every action, contributes to creating a positive and memorable impact for our customers, our colleagues and also for our planet. Together, we embody the vision of responsible hospitality. Take the opportunity to become a Heartist®, and let your heart guide you in this world where life beats faster. We are seeking an experienced and innovative Chef de Partie to lead and manage a specialized kitchen station at our culinary establishment in 6th of October City, Egypt. In this leadership role, you will oversee all operations of your assigned station, maintain the highest standards of food quality and presentation, and mentor junior kitchen staff. You will be responsible for executing complex culinary techniques with precision while ensuring consistent excellence in a fast-paced, professional kitchen environment. The ideal candidate will demonstrate exceptional technical expertise, strong leadership capabilities, and a commitment to culinary innovation and operational efficiency. - Lead and manage all operations of your assigned kitchen station with accountability for quality, consistency, and efficiency - Execute advanced cooking techniques with precision, ensuring all dishes meet restaurant standards and specifications - Develop and implement station-specific procedures and best practices to optimize workflow and minimize waste - Train, mentor, and supervise junior kitchen staff, providing constructive feedback and fostering professional development - Manage station inventory, monitor ingredient usage, and communicate restocking needs to maintain optimal stock levels - Analyze food costs and portion control to support budget management and profitability goals - Maintain meticulous attention to food safety, hygiene standards, and health regulations at all times - Collaborate with other station leaders to ensure synchronized service and timely dish preparation - Contribute to menu development, recipe refinement, and special event preparation with creative input - Plate and present dishes according to restaurant standards, ensuring visual appeal and consistency - Maintain a clean, organized, and efficient work station throughout all service periods - Monitor and evaluate the performance of station staff, addressing concerns transparently and supportively - Communicate effectively with kitchen leadership regarding operational challenges, innovations, and opportunities for improvement - Ensure all kitchen protocols and standard operating procedures are followed consistently - Demonstrate flexibility and resilience in adapting to changing demands while maintaining quality standards **Required:** - Minimum 3-4 years of proven experience working in a professional kitchen, with at least 2 years in a supervisory or lead station role - Advanced proficiency in hot cooking techniques including sautéing, grilling, braising, frying, and sauce preparation - Expert-level knife skills and food preparation techniques - Comprehensive knowledge of food safety, hygiene regulations, and health code compliance - Strong leadership and team management capabilities with experience training and mentoring kitchen staff - Excellent organizational and time management skills with the ability to prioritize multiple tasks - Demonstrated ability to work efficiently and decisively under pressure in a fast-paced environment - Proficiency with professional kitchen equipment including stoves, grills, fryers, sauté pans, and specialized tools - Strong analytical skills with understanding of food costing, portion control, and inventory management - Exceptional attention to detail and unwavering commitment to quality and consistency - Excellent communication skills in English, both written and verbal - Ability to work collaboratively as part of a kitchen team while maintaining individual accountability - Physical ability to stand for extended periods, lift heavy items, and work in a hot kitchen environment - Flexibility to work shifts, including evenings, weekends, and holidays as required**Preferred:** - Formal culinary training, apprenticeship, or professional certification in culinary arts - Advanced knowledge of contemporary plating, presentation techniques, and food styling - Experience with menu development, recipe creation, and culinary innovation - Proficiency in food and beverage management systems or kitchen software - Knowledge of international cuisines and diverse cooking methodologies - Experience managing supplier relationships and negotiating food costs - Demonstrated commitment to continuous professional development and staying current with culinary trends - Experience in fine dining or upscale restaurant environments Previous experience in the hospitality industry. Egyptian nationality is accepted. V. Good in English, additional languages are a plus.