Chef De Partie - Emirati & International Cuisine

Job Summary: The Chef de Partie (CDP) is responsible for a designated kitchen section, preparing high-quality Emirati and international cuisine while ensuring consistency, hygiene, and smooth kitchen operations. The role supports the Sous Chef and Head Chef in delivering high standards in a fast-paced hospitality environment. Key Responsibilities: • Prepare and cook authentic Emirati and international dishes to recipe and quality standards. • Manage assigned kitchen section and ensure efficient daily operations. • Maintain consistency in taste, presentation, and portion control. • Ensure strict compliance with food safety and HACCP standards. • Support menu preparation, stock control, and ingredient ordering. • Supervise and guide commis chefs and junior kitchen staff. • Maintain cleanliness, organization, and kitchen SOP compliance. • Support service during à la carte, buffet, and banquet operations. Qualifications: • 3–5+ years culinary experience in hotels or high-volume restaurants. • Strong hands-on experience in Emirati cuisine is required. • Good knowledge of international cuisines. • Strong understanding of food hygiene and HACCP standards. • Ability to work in a fast-paced kitchen environment. • UAE hospitality experience is preferred. Show more Show less

3–5+ years culinary experience in hotels or high-volume restaurants. Strong hands-on experience in Emirati cuisine is required. Good knowledge of international cuisines. Strong understanding of food hygiene and HACCP standards. Ability to work in a fast-paced kitchen environment. UAE hospitality experience is preferred.

Prepare and cook authentic Emirati and international dishes to recipe and quality standards. Manage assigned kitchen section and ensure efficient daily operations. Maintain consistency in taste, presentation, and portion control. Ensure strict compliance with food safety and HACCP standards. Support menu preparation, stock control, and ingredient ordering. Supervise and guide commis chefs and junior kitchen staff. Maintain cleanliness, organization, and kitchen SOP compliance. Support service during à la carte, buffet, and banquet operations.