CHEF DE PARTIE | BEAMS Abu Dhabi

BEAMS is one of Japan’s leading culture shops, bringing together fashion, food and art. BEAMS Abu Dhabi creates a cultural bridge between Japan and Abu Dhabi, connecting people and ideas to shape new culture together. At BEAMS, we create memorable experiences through creativity, craftsmanship, thoughtful service and genuine hospitality. Guided by the Japanese philosophy of Omotenashi, we anticipate guest needs, pay attention to every detail and make every visit personal and inspiring. We are looking for a Chef de Partie to join our team in Abu Dhabi and become a hands-on senior member of the kitchen team at ZUIKOAN. As Chef de Partie, you will personally prepare and plate food and desserts while leading kitchen activity during assigned shifts. This is a hands-on kitchen role — you will actively participate in daily production while supporting the team, maintaining food safety and quality standards, and ensuring smooth service flow. KEY RESPONSIBILITIES • Personally perform thawing, preparation, fruit cutting, plating and cleaning • Prepare and decorate desserts using approved cream-piping standards • Lead through active participation and support routine production work • Coordinate tasks, preparation timing and kitchen handovers • Check portions, temperature, presentation and product condition • Monitor frozen-product labels, shelf life and traceability • Reinforce HACCP, allergen, hygiene and cleaning procedures • Demonstrate techniques and coach Kitchen Staff constructively • Record waste and communicate replenishment or equipment issues • Act as the senior kitchen operator during temporary manager absence • Maintain consistent food quality and presentation throughout service KEY RESULT AREAS • Kitchen readiness and service flow • Food and dessert presentation • Frozen-product control and traceability • HACCP and allergen compliance • Waste control and ingredient utilisation • Team competency and practical coaching WHAT WE'RE LOOKING FOR • 3+ years of experience in kitchen, bakery, pâtisserie or café operations • Previous shift-lead or practical training experience preferred • Food-safety / HACCP training required • Culinary or pastry qualification preferred • Functional English communication skills • Strong hands-on kitchen skills • Experience with fruit preparation and dessert presentation • Confident whipped-cream piping and finishing skills • Ability to lead by example and coach others • Strong understanding of food safety, hygiene and allergen control REPORTING LINE Reports to: Assistant Manager – F&B Provides shift direction to: Kitchen Staff Management cover: Shop Manager The role is responsible for controlling portions, ingredient use and avoidable waste. The Chef de Partie may stop an item where there is a food-safety or quality concern but does not have purchasing or expenditure authority. THE ROLE • Hands-on kitchen production • Exposure to heat, cold and detailed plating work • Early preparation, late closing and event support • Routine cleaning duties required If you are passionate about food, craftsmanship, Japanese culture and creating exceptional guest experiences, we would love to hear from you. Join BEAMS Abu Dhabi and be part of a team bringing Japanese creativity, culture and hospitality. #BEAMS #BEAMSAbuDhabi #Hiring #ChefDePartie #ChefJobs #KitchenJobs #AbuDhabiJobs #HospitalityJobs #PastryChef #CulinaryJobs #FandBJobs #JapaneseCulture #Omotenashi #UAEJobs Show more Show less

3+ years of experience in kitchen, bakery, pâtisserie or café operations; Food-safety / HACCP training required; Culinary or pastry qualification preferred; Functional English communication skills; Strong hands-on kitchen skills; Experience with fruit preparation and dessert presentation; Confident whipped-cream piping and finishing skills; Ability to lead by example and coach others; Strong understanding of food safety, hygiene and allergen control

Personally perform thawing, preparation, fruit cutting, plating and cleaning; Prepare and decorate desserts using approved cream-piping standards; Lead through active participation and support routine production work; Coordinate tasks, preparation timing and kitchen handovers; Check portions, temperature, presentation and product condition; Monitor frozen-product labels, shelf life and traceability; Reinforce HACCP, allergen, hygiene and cleaning procedures; Demonstrate techniques and coach Kitchen Staff constructively; Record waste and communicate replenishment or equipment issues; Act as the senior kitchen operator during temporary manager absence; Maintain consistent food quality and presentation throughout service