Chef de Partie – Culinary Specialist

About the role

The Chef de Partie will join the culinary team at a Sheraton hotel in Alexandria, delivering high‑quality dishes and supporting the kitchen’s daily operations. This full‑time, on‑site position focuses on preparing both hot and cold menu items while maintaining strict food safety and presentation standards.

Key responsibilities

• Prepare special meals, substitute items, and cold foods according to recipes and presentation guidelines.
• Regulate oven, broiler, grill, and roaster temperatures; manage thawing of frozen items.
• Ensure proper portioning, plating, garnish, and maintain accurate food logs.
• Monitor food quality and quantity, communicate needs during busy periods, and inform the Chef of excess items for daily specials.
• Update service staff on menu specials and out‑of‑stock items.
• Assist management with hiring, training, scheduling, and employee coaching.
• Follow all safety, security, and company policies; report maintenance issues, accidents, and unsafe conditions.
• Maintain a clean, professional appearance and uphold confidentiality of proprietary information.

Required profile

• Technical, trade, or vocational school degree in culinary arts or related field.
• Minimum of 3 years of relevant kitchen experience.
• No supervisory experience required.
• No specific licenses or certifications mentioned.

Required skills

• Food preparation and cooking techniques.
• Knowledge of food safety and hygiene standards.
• Ability to follow recipes and quality checklists.