Demi Chef de Partie (Saudi National)

The FAENA Movement is a journey of art, culture, and community. Rooted in the soulful traditions of the South and elevated by imaginative design, our culture celebrates authentic hospitality and transformative experiences. We create spaces where dreams are brought to life—through bold ideas, meaningful collaboration, and a deep sense of purpose.



As we continue our expansion into the Kingdom of Saudi Arabia, FAENA The Red Sea will mark a new chapter—visionary in spirit, exceptional in execution. We’re building more than a hotel; we’re shaping a world of beauty, wonder, and connection. If you’re driven by creativity, excellence, and a desire to be part of something extraordinary, we invite you to help bring this vision to life.

FAENA The Red Sea is seeking a passionate and motivated Saudi National Demi Chef de Partie to join our Culinary team. This role supports the Chef de Partie in the day-to-day operation of a designated kitchen section, ensuring exceptional food quality, consistency, and presentation standards are maintained. The Demi Chef de Partie will play an important role in delivering memorable dining experiences while continuing to develop their culinary skills within a luxury hospitality environment.

Key Responsibilities

• Assist in the daily operation of an assigned kitchen section.

• Prepare, cook, and present menu items according to established recipes and standards.

• Support the Chef de Partie in ensuring consistency in food quality, taste, and presentation.

• Organise and execute mise en place to ensure readiness for service.

• Maintain high standards of food preparation, portion control, and plating.

• Assist with banquet functions, special events, and seasonal culinary activations.

• Support the training and guidance of Commis Chefs and junior team members.

• Ensure compliance with HACCP, food safety, hygiene, and sanitation standards.

• Monitor stock levels within the section and communicate replenishment needs.

• Ensure proper storage, labelling, and rotation of food products.

• Minimise food waste and contribute to cost-control initiatives.

• Maintain cleanliness and organisation of kitchen equipment and work areas.

• Report maintenance issues, equipment concerns, and operational challenges promptly.

• Collaborate with colleagues across all kitchen sections to ensure smooth service.

• Participate in culinary training, briefings, and development opportunities.

• Previous experience as a Commis Chef or Demi Chef de Partie within a hotel, resort, or restaurant environment preferred.
• Culinary qualification or hospitality diploma is advantageous.
• Good understanding of food preparation techniques and kitchen operations.
• Knowledge of HACCP, food safety, and hygiene standards.
• Strong organisational and time management skills.
• Ability to work effectively in a fast-paced environment.
• Strong attention to detail and commitment to quality.
• Positive attitude with a willingness to learn and develop.
• Strong communication and teamwork skills.
• Passion for hospitality, culinary excellence, and guest experience.