Chef de Partie

Introducing Raffles Al Areen Palace Bahrain, an extraordinary addition to Raffles Hotel’s renowned portfolio. This ultra-luxury property offers a unique experience as “The Palace of the Secret Garden.” With 78 private pool villas ranging from 1 to 3 bedrooms, Raffles Al Areen Palace Bahrain redefines luxury hospitality in Bahrain. Our spacious villas, starting from 400 sqm, feature private pools and jacuzzis, providing guests with ultimate relaxation and privacy. Our dedicated team of Raffles Legendary Butlers ensures exceptional service and attention to detail, creating unforgettable moments for each guest. Conveniently located just 40 minutes from the airport and 30 minutes from the City Center, Raffles Al Areen Palace Bahrain offers easy access to Exhibition World Bahrain, Bahrain International Circuit (BIC), and the Al Dana Amphitheater, making it an ideal choice for cultural, entertainment, and business destinations.

• Supervises, coordinates and participates in the preparation of all mis-en-place and setting up of each menu
• Checks the daily functions to determine the kind of quantity of items to be prepared
• Prepares the requisitions for groceries and perishable food items based on the hotel occupancy, function, and replenishment requirement
• Dispenses food only against micros checks or in case of micros failure captain order
• Taste all the food during preparation
• Ensures the food is prepared efficiently and of the highest quality
• Ensures the personnel handle and use the kitchen utensils properly
• Sees that the food leaving the kitchen is taste correctly and is presented correctly
• Ensures the cleanliness of all utensils, cooking equipment, working tables and cold room at all times
• Makes sure that after every function all food items are properly stored to avoid any spoilage
• Other duties and responsibilities which might be assigned from time to time by the Executive Chef

• Proven experience as a Chef de Partie or equivalent role in a luxury hotel or fine dining establishment.
• Culinary degree or diploma preferred.
• Strong knowledge of various cuisines, cooking techniques, and international culinary trends.
• Excellent leadership, communication, and interpersonal skills.
• Ability to thrive in a fast-paced environment and handle pressure with grace and professionalism.
• Flexibility to work evenings, weekends, and holidays as required.
• Knowledge of HACCP and food safety standards.
• Passion for culinary excellence and a commitment to continuous learning and development