Chef de partie

Job Location: Souq Waqif Boutique Hotel By Tivoli Overview Minor Hotels is an international hotel owner, operator and investor, currently with a diverse portfolio of over 530 properties designed intelligently to appeal to a variety of travellers, serving new passions as well as personal needs. Through our Anantara, Avani, Elewana, Oaks, NH Hotels, NH Collection, nhow and TIVOLI properties, Minor Hotels operates in 50+ countries across Asia Pacific, the Middle East, Africa, the Indian Ocean, Europe and South America. The Chef de Partie is responsible for running a specific section of the kitchen, ensuring all dishes are prepared consistently, efficiently, and to the highest quality standards. This role requires strong cooking skills, attention to detail, and the ability to work effectively in a fast-paced environment. Key Responsibilities • Prepare, cook, and present dishes within your assigned station according to established recipes and standards. • Ensure all ingredients and mise en place are prepared on time for service. • Maintain high standards of food quality, taste, and presentation at all times. • Assist in menu development and recipe testing as required. • Ensure proper storage, labeling, and rotation of food items to maintain freshness and compliance with safety standards. • Monitor portion control to minimize waste and ensure cost management. • Maintain cleanliness and organization of your workstation in accordance with hygiene and safety regulations. • Supervise and train Commis Chefs and other junior staff assigned to your section. • Coordinate with other kitchen sections to ensure smooth and timely service. • Report any maintenance issues, equipment problems, or shortages to the Sous Chef or Head Chef. • Follow all health, safety, and sanitation procedures as per company policy Qualifications Qualifications & Skills • Proven experience as a Chef de Partie or strong experience as a Demi Chef de Partie. • Knowledge of various cooking techniques and kitchen operations. • Ability to work well under pressure in a fast-paced environment. • Strong organizational and time-management skills. • Ability to follow recipes and instructions precisely. • Good communication and teamwork skills. • Culinary degree or relevant certification is preferred. Not the right fit? Set up email alerts as new job postings become available that meet your interest! Show more Show less

Prepare, cook, and present dishes within your assigned station according to established recipes and standards. Ensure all ingredients and mise en place are prepared on time for service. Maintain high standards of food quality, taste, and presentation at all times. Assist in menu development and recipe testing as required. Ensure proper storage, labeling, and rotation of food items to maintain freshness and compliance with safety standards. Monitor portion control to minimize waste and ensure cost management. Maintain cleanliness and organization of your workstation in accordance with hygiene and safety regulations. Supervise and train Commis Chefs and other junior staff assigned to your section. Coordinate with other kitchen sections to ensure smooth and timely service. Report any maintenance issues, equipment problems, or shortages to the Sous Chef or Head Chef. Follow all health, safety, and sanitation procedures as per company policy