Chef De Partie - Meliá Desert Palm Dubai

“The world is yours with Meliá” Discover a path without limits at Meliá, where growth and development opportunities are endless. Embark on a journey that will take you to work in several countries and become part of our extended global family. Discover some of the benefits we offer: • My MeliáRewards: Participate in our exclusive loyalty program, enjoying unique benefits and advantages. • My MeliáBenefits: Take advantage of flexible compensation and exclusive discounts on a wide variety of products and services, promoting an active and healthy lifestyle. Tucked away within a lush polo estate in Dubai, Meliá Desert Palm is a luxury urban resort where wellness, personalised service, and meaningful experiences come together. At Meliá Desert Palm Dubai, every dining experience begins in the kitchen, where our culinary team brings creativity, precision, and passion to every dish. Behind every memorable meal is a dedicated brigade working to uphold the highest standards of food quality, hygiene, and craftsmanship across our kitchens. We are looking for a skilled and experienced Chef de Partie to lead a section of our kitchen team, taking ownership of food preparation, quality, and consistency while guiding junior chefs to deliver an exceptional culinary experience for our guests. What will you be doing? • Organize all activities within the restaurant kitchen area alongside the wider culinary team. • Take care of daily food preparation and duties assigned by superiors to meet the standards and quality set by the restaurant. • Follow instructions and recommendations from immediate superiors to complete daily tasks. • Coordinate daily tasks with the Sous Chef or Executive Chef. • Lead junior chefs and commis within the section, guiding their daily work and development. • Estimate daily production needs and check the quality of raw and cooked food products to ensure standards are met. • Ensure the production, preparation, and presentation of food are of the highest quality at all times. • Ensure highest levels of guest satisfaction, quality, and operating and food costs on an ongoing basis. • Maintain knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage, and sanitation. • Maintain full awareness of all menu items, their recipes, methods of production, and presentation standards. • Follow good preservation standards for the proper handling of all food products at the right temperature. • Operate and maintain all department equipment, reporting any malfunctions. • Take personal responsibility for hygiene, safety, and correct use of equipment and utensils. • Support the development of restaurant cuisine concepts and standards. • Adhere to food preparation guidelines to ensure consistent quality culinary offerings to guests. • Maintain food safety and protection, ensuring all food in working areas complies with proper handling techniques, including dating, storage, and rotation. • Maintain basic food safety and sanitation practices, and outlet safety at all times. • Participate in and support departmental training to improve section skills and hotel service levels, providing junior team members the training and resources to take care of guests. • Assess quality control and adhere to hotel service standards. • Perform any other related duties as requested by management. What are we looking for? • 1-3 years of relevant experience in a similar role. • Bachelor's Degree in Culinary Science or a relevant field. • Strong knowledge of cooking methods, kitchen equipment, and best practices. • Accuracy and speed in handling emergency situations and providing solutions. • Strong teamwork orientation with outstanding leadership abilities. • Working knowledge of various computer software programs (MS Office, restaurant management software, POS). • Ability to work under pressure, self-motivated, with creative problem-solving skills. • Exceptional customer-service skills. • Flexibility to respond to a range of kitchen situations, including varying service volumes, menu changes, and last-minute prep demands. At Meliá we are all VIP At Meliá Hotels International, we are committed to equal opportunities between women and men in the workplace, with the commitment of management and the principles contained in Human Resources policies. We also prioritize disseminating throughout the entire staff a corporate culture committed to effective equality, and raising awareness about the need to act jointly and globally. We promote our commitment to equality and diversity, avoiding any kind of dicrimination, especially related to reasons of disability, race, religion, gender, or age. We believe that diversity and inclusion among our employees are essential for our success as a global company. Additionally, we support the sustainable growth of our industry through a socially responsible team. In this sense, our motto is "Towards a sustainable future, from a responsible present". Thanks to al our collaborators, we make it possible. To protect yourself and avoid fraud in selection processes, we invite you to consult our recommendations on the "Protect Your Application" page. If you want to be “Very Inspiring People“, follow us on: INSTAGRAM – TIKTOK – LINKEDIN – INDEED – GLASSDOOR Show more Show less

1-3 years of relevant experience in a similar role. Bachelor's Degree in Culinary Science or a relevant field. Strong knowledge of cooking methods, kitchen equipment, and best practices. Accuracy and speed in handling emergency situations and providing solutions. Strong teamwork orientation with outstanding leadership abilities. Working knowledge of various computer software programs (MS Office, restaurant management software, POS). Ability to work under pressure, self-motivated, with creative problem-solving skills. Exceptional customer-service skills. Flexibility to respond to a range of kitchen situations, including varying service volumes, menu changes, and last-minute prep demands.

Organize all activities within the restaurant kitchen area alongside the wider culinary team. Take care of daily food preparation and duties assigned by superiors to meet the standards and quality set by the restaurant. Follow instructions and recommendations from immediate superiors to complete daily tasks. Coordinate daily tasks with the Sous Chef or Executive Chef. Lead junior chefs and commis within the section, guiding their daily work and development. Estimate daily production needs and check the quality of raw and cooked food products to ensure standards are met. Ensure the production, preparation, and presentation of food are of the highest quality at all times. Ensure highest levels of guest satisfaction, quality, and operating and food costs on an ongoing basis. Maintain knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage, and sanitation. Maintain full awareness of all menu items, their recipes, methods of production, and presentation standards. Follow good preservation standards for the proper handling of all food products at the right temperature. Operate and maintain all department equipment, reporting any malfunctions. Take personal responsibility for hygiene, safety, and correct use of equipment and utensils. Support the development of restaurant cuisine concepts and standards. Adhere to food preparation guidelines to ensure consistent quality culinary offerings to guests. Maintain food safety and protection, ensuring all food in working areas complies with proper handling techniques, including dating, storage, and rotation. Maintain basic food safety and sanitation practices, and outlet safety at all times. Participate in and support departmental training to improve section skills and hotel service levels, providing junior team members the training and resources to take care of guests. Assess quality control and adhere to hotel service standards. Perform any other related duties as requested by management.