Chef de Partie – Hotel Kitchen (Cairo)

About the role

We are looking for an experienced Chef de Partie to lead a station in our dynamic hotel kitchen in Cairo. You will be responsible for preparing high‑quality dishes, maintaining our culinary standards, and supporting the growth of junior team members.

Key responsibilities

• Manage and oversee your assigned station, ensuring dishes meet quality and presentation standards.
• Lead, train and mentor Commis and Demi Chefs de Partie, providing constructive feedback.
• Execute advanced culinary techniques consistently while adhering to the hotel’s signature style.
• Organise inventory for your station, receive deliveries, check quality and maintain proper storage.
• Collaborate with the Head Chef to develop creative menu items and test new dishes.
• Ensure strict compliance with food safety, hygiene and health regulations.
• Monitor food costs and portion control to optimise efficiency without compromising quality.
• Maintain a clean, safe and well‑organized work environment, including equipment maintenance.
• Coordinate timing and preparation to guarantee dishes are ready for service.
• Communicate with front‑of‑house staff to understand guest needs and deliver exceptional dining experiences.

Required profile

• Minimum 3‑5 years of professional kitchen experience, including at least 2 years in a Chef de Partie or similar supervisory role.
• Strong culinary knowledge and technical expertise in food preparation, cooking techniques and presentation.
• Proven leadership and mentoring abilities.
• Excellent organisational and time‑management skills in a fast‑paced environment.
• High attention to detail and commitment to consistent food quality.

Required skills

• Advanced culinary techniques
• Food safety and hygiene compliance
• Inventory management
• Team leadership and training

What we offer

• Opportunity to work within a leading international hotel brand.
• Professional development and career advancement pathways.
• Collaborative and supportive kitchen environment.