Chef De Partie

Sunset Hospitality Group (SHG) is a leading multinational lifestyle hospitality group, with a wide portfolio encompassing Hotels & Resorts, Restaurants, Beach Clubs, Nightclubs, Fitness Centers, and more. SHG operates 111 properties across 26 countries, committed to delivering authentic and diverse hospitality experiences that bring people together around the world. SHG’s lifestyle portfolio includes vibrant restaurants, beach clubs, lounges and nightlife-led dining destinations. Combining food, beverages, music and entertainment, our venues welcome a diverse international clientele within energetic, high-volume environments. We are seeking experienced Chefs de Partie to join our lifestyle brands in Dubai. The Chef de Partie will lead an assigned kitchen section, ensuring efficient preparation, consistent execution, and compliance with quality and food-safety standards. Key Responsibilities • Manage the preparation and daily operation of the assigned section. • Ensure dishes meet approved recipes and presentation standards. • Monitor mise en place, portion control, timing and product quality. • Supervise, train and support Demi Chefs and Commis Chefs. • Coordinate with other kitchen sections during service. • Monitor stock levels, storage, rotation and wastage. • Maintain strict HACCP, hygiene and sanitation standards. • Take responsibility for the section throughout service. Ideal Candidate • Minimum of 3–5 years of relevant culinary experience. • Previous experience as a Chef de Partie or strong Demi Chef de Partie. • Experience within an upscale, fine-dining, high-volume or lifestyle restaurant. • Strong expertise in a particular cuisine or kitchen section. • Experience supervising and developing junior chefs. • Good organisation, leadership and communication skills. Show more Show less

Minimum of 3–5 years of relevant culinary experience. Previous experience as a Chef de Partie or strong Demi Chef de Partie. Experience within an upscale, fine-dining, high-volume or lifestyle restaurant. Strong expertise in a particular cuisine or kitchen section. Experience supervising and developing junior chefs. Good organisation, leadership and communication skills.

Manage the preparation and daily operation of the assigned section. Ensure dishes meet approved recipes and presentation standards. Monitor mise en place, portion control, timing and product quality. Supervise, train and support Demi Chefs and Commis Chefs. Coordinate with other kitchen sections during service. Monitor stock levels, storage, rotation and wastage. Maintain strict HACCP, hygiene and sanitation standards. Take responsibility for the section throughout service.