Chef De Partie - Josephine

Company Description Established in 2000 in Turkey, Rixos pioneers the ‘ALL Inclusive, ALL Exclusive’ concept, inviting guests to discover a world of possibilities, with luxurious stays, inclusive of culinary delights from around the globe, live entertainment, daily sports, and fitness activities, sensorial spa and wellness journeys and fun-filled kids and teens activities. Each Rixos property presents a unique experience inspired by local culture, global influences, and our Turkish heritage, all within a setting of unparalleled luxury. Josephine is a waterfront Mediterranean restaurant at Rixos Premium Dubai in JBR, inspired by the sea and the spirit of maritime life. Originating on the shores of Istanbul’s Golden Horn and now charting a course for Dubai, Josephine brings vibrant coastal flavours, fresh seafood and generous sharing dishes to an elegant day-to-night setting overlooking the Arabian Gulf. It is a place where Mediterranean dining, warm hospitality and life by the water come naturally together. Job Description We are looking for a passionate and experienced Chef de Partie to join the culinary team at Josephine, Rixos Premium Dubai, JBR. As Chef de Partie, you will be responsible for managing an assigned section of the kitchen, ensuring consistent food quality, presentation and preparation standards. You will work closely with the Sous Chef and Head Chef while supporting and guiding junior members of the culinary team. Key Responsibilities • Take full responsibility for the preparation and operation of the assigned kitchen section. • Prepare and present dishes according to approved recipes, presentation standards and portion specifications. • Ensure consistency in taste, quality and presentation during every service. • Organize the section effectively before, during and after service. • Monitor mise en place and ensure all preparation is completed according to operational requirements. • Supervise and guide Demi Chefs and Commis Chefs within the section. • Support the training and development of junior culinary team members. • Monitor food quality, freshness and proper storage of ingredients. • Follow FIFO and food rotation procedures and assist in minimizing food waste. • Ensure full compliance with food safety, hygiene, HACCP and health and safety requirements. • Maintain cleanliness and organization of the kitchen and all equipment. • Support inventory control, stock management and ordering requirements for the section. • Communicate effectively with the Sous Chef, Head Chef and the wider culinary team. • Assist other kitchen sections whenever operationally required. • Contribute positively to the pre-opening and ongoing development of Josephine's culinary operation. Qualifications • Previous experience as a Chef de Partie or strong Demi Chef de Partie in a luxury hotel, premium restaurant or high-volume standalone restaurant. • Strong knowledge of food preparation techniques and kitchen operations. • Ability to independently manage a kitchen section. • Good understanding of food hygiene and HACCP standards. • Strong attention to detail and presentation. • Ability to work effectively in a fast-paced environment. • Good communication and teamwork skills. • Flexible and willing to work shifts, weekends and public holidays. • Culinary qualification or professional culinary training is an advantage. • Previous UAE or international luxury hospitality experience is an advantage. Show more Show less

Previous experience as a Chef de Partie or strong Demi Chef de Partie in a luxury hotel, premium restaurant or high-volume standalone restaurant. Strong knowledge of food preparation techniques and kitchen operations. Ability to independently manage a kitchen section. Good understanding of food hygiene and HACCP standards.

Take full responsibility for the preparation and operation of the assigned kitchen section. Prepare and present dishes according to approved recipes, presentation standards and portion specifications. Ensure consistency in taste, quality and presentation during every service. Organize the section effectively before, during and after service. Monitor mise en place and ensure all preparation is completed according to operational requirements. Supervise and guide Demi Chefs and Commis Chefs within the section. Support the training and development of junior culinary team members. Monitor food quality, freshness and proper storage of ingredients. Follow FIFO and food rotation procedures and assist in minimizing food waste. Ensure full compliance with food safety, hygiene, HACCP and health and safety requirements. Maintain cleanliness and organization of the kitchen and all equipment. Support inventory control, stock management and ordering requirements for the section. Communicate effectively with the Sous Chef, Head Chef and the wider culinary team. Assist other kitchen sections whenever operationally required. Contribute positively to the pre-opening and ongoing development of Josephine's culinary operation.