Chef de Partie CDP - Burger

Role Overview

Chef de Partie CDP - Burger with SIHAMCO, based in Saudi Arabia. The role involves leading the burger station in a high-volume gourmet kitchen operation, ensuring consistent quality, speed and presentation during service.

Company Overview

SIHAMCO is a strategic partner operating under the General Entertainment Authority (GEA), National Events Center (NEC), Riyadh Season and Jeddah Season since 2019. Since 2008, the company has been designing, constructing and operating exceptional experiences that blend local authenticity with global standards. All brands under SIHAMCO are homegrown Saudi concepts, fully developed in-house from initial vision through design, execution and operation. The portfolio includes over 25 original homegrown brands across Entertainment, Hospitality, F&B, Lifestyle, Wellness, and Family & Pet Entertainment Experience, including The Groves, ZodiaC Cuisine, Little Krazy, LucaLand, LucaPark, The Polar Ice Bar, Milk & Butter Nail Spa, Kooz Karak, Birds of Eden, El Lechazo, Khawaja Yanni, Zama Zulu, Hawanim Groves City, Vida Vera, The Groves Pizzeria and Gem-In-I. Brands are registered across the GCC and internationally including the United Kingdom, Egypt and Morocco. The team is a dynamic mix of local talent and international expertise united by a passion for excellence.

Role Purpose

To take full responsibility for the burger station during daily kitchen operations and service, ensuring the consistent preparation and execution of gourmet burgers and related menu items with speed, quality and professional presentation throughout service periods.

Key Responsibilities

Burger Preparation & Cooking

• Prepare and cook burgers according to established recipes and specifications.
• Ensure correct cooking temperatures and doneness for different types of meat.
• Prepare burger patties, sauces, toppings, garnishes and accompaniments according to specifications.
• Monitor cooking times and coordinate orders to ensure timely service.
• Maintain consistent burger quality during peak periods.

Mise en Place & Stock Management

• Prepare and maintain mise en place before and during service.
• Maintain adequate stock and mise en place throughout service.
• Ensure the burger station remains fully stocked and organised throughout service.
• Minimise food waste and maintain proper product yields.
• Ensure correct storage, labelling and rotation of ingredients.

Consistency & Quality Standards

• Ensure consistency in portion sizes, seasoning, cooking and presentation.
• Follow recipes, portion controls and plating standards.
• Maintain speed and accuracy without compromising food quality.
• Work effectively under pressure while maintaining a calm and professional approach.

Operations & Coordination

• Take responsibility for the burger section during daily kitchen operations and service.
• Manage multiple orders efficiently during high-volume service.
• Communicate effectively with the Sous Chef, Head Chef and other kitchen sections.
• Communicate clearly with the kitchen team to maintain smooth service flow.
• Assist other sections when required during busy periods.

Food Safety & Hygiene

• Follow HACCP, food safety and hygiene procedures at all times.
• Maintain a clean, organised and efficient workstation.

Team Leadership & Training

• Support Commis Chefs and junior team members with training and daily tasks.

Qualifications & Experience

• Minimum 3–5 years of professional kitchen experience.
• Previous experience as a Chef de Partie in a high-volume restaurant or F&B operation.
• Strong experience with burgers, grills, hot kitchen or fast-paced dining.
• Experience working in busy burger restaurants, QSR, casual dining, large-scale F&B operations or high-volume hospitality environments.
• Experience working with high-volume order systems and kitchen operations.

Skills & Competencies

• Good knowledge of meat preparation and cooking temperatures.
• Strong knife skills and food preparation techniques.
• Strong organisational and time-management skills.
• Ability to work under pressure and maintain consistency during peak service.
• Demonstrate the ability to work efficiently in a high-volume, fast-paced kitchen.
• Team player with good communication skills.
• Good understanding of HACCP and food safety standards.

Additional Information

Schedule & Flexibility

• Flexible to work evenings, weekends and extended hours when required.

Benefits

• Competitive salary packages aligned with market standards and experience.
• Visa (1 year temp) and flights into the country for non-citizens.
• Accommodation.
• Transportation allowance.
• Career development and internal promotions—grow across departments and seasons.
• Creative and collaborative work culture built on passion, innovation and attention to detail.
• Exposure to high-end hospitality and entertainment concepts—gain experience in premium F&B and entertainment.
• Experience working on premium events within The Groves and Riyadh Season.
• Cultural diversity—join a team of passionate professionals from around the world.