Chef de Partie – Hot Kitchen

About the role

Join the inaugural Morgans Originals hotel in Egypt as a Chef de Partie responsible for the hot section. You will lead food preparation, cooking and plating for a dynamic restaurant environment, ensuring every dish meets the brand’s high standards.

Key responsibilities

• Prepare, cook and assemble hot dishes, maintaining consistency in portion size, taste and presentation.
• Manage the hot station efficiently, ensuring all ingredients are pre‑prepped and the workspace remains clean, organized and safe.
• Monitor quality control throughout service, checking seasoning, portioning and plating against restaurant standards.
• Supervise junior kitchen staff, providing guidance on techniques, hygiene practices and station workflow.
• Enforce food safety and hygiene regulations, maintaining proper storage, sanitation and safe handling procedures.
• Assist with inventory management for the hot section, applying FIFO principles and tracking stock levels.

Required profile

• Proven experience working in a hot kitchen environment.
• Ability to lead and mentor junior kitchen staff.
• Strong understanding of food safety and hygiene standards.
• Organised approach to station and inventory management.

Required skills

• Food preparation and hot cooking techniques.
• Station management and workflow coordination.
• Food safety and hygiene compliance.
• Inventory control using FIFO methodology.