Chef De Partie

About the role

The Chef De Partie joins the culinary team at Petra Canyon Hotel, a historic hospitality destination in Petra. This full‑time, on‑site position leads a specific kitchen section, ensuring every dish meets the hotel’s high standards of taste, quality and presentation.

Key responsibilities

• Manage a designated kitchen station, overseeing preparation, cooking and plating of menu items.
• Organise mise en place, control stock rotation and minimise food waste.
• Monitor food safety, sanitation and hygiene standards throughout service.
• Support the Head Chef and Sous Chef in daily operations and special events.
• Train and guide commis and junior staff, fostering a collaborative kitchen culture.
• Assist in menu development and adapt dishes for international and local guests.

Required profile

• Proven experience as a Chef De Partie or equivalent in hotels, resorts or quality restaurants.
• Strong knowledge of hot and/or cold kitchen production and food safety regulations.
• Ability to plan mise en place, manage stock and maintain a clean, efficient workstation.
• Excellent time‑management, attention to detail and a willingness to work flexible hours, including weekends and holidays.
• Culinary diploma or professional cookery certification is preferred.

Required skills

• Hot kitchen production
• Cold kitchen production
• Food safety and sanitation
• Mise en place planning
• Stock rotation and control
• Menu development
• Plating and portion control