Chef De Partie - Abu Dhabi

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. About ISOLA - Abu Dhabi ISOLA Ristorante Italiano brings the warmth and character of Italian dining to Abu Dhabi, combining authentic flavors, relaxed elegance and genuine hospitality in a contemporary setting. We are seeking a skilled and motivated Chef de Partie to join the opening team at ISOLA. The Chef de Partie will manage an assigned kitchen section and ensure consistent preparation, quality and presentation during service. Key Responsibilities • Manage the daily preparation and operation of an assigned section. • Prepare and cook dishes according to approved recipes and standards. • Monitor mise en place, portioning, seasoning and presentation. • Guide Demi Chefs and Commis assigned to the section. • Monitor stock levels, rotation, waste and product quality. • Coordinate with other kitchen sections during service. • Maintain HACCP, food-safety and sanitation standards. Ideal Candidate • At least 3 years of relevant professional kitchen experience. • Previous experience as a Chef de Partie or strong Demi Chef de Partie. • Experience in Italian, Mediterranean, upscale or high-volume restaurants. • Sound knowledge of cooking techniques, section organization and food safety. • Ability to guide junior chefs and perform effectively under pressure. Show more Show less

At least 3 years of relevant professional kitchen experience. Previous experience as a Chef de Partie or strong Demi Chef de Partie. Experience in Italian, Mediterranean, upscale or high-volume restaurants. Sound knowledge of cooking techniques, section organization and food safety. Ability to guide junior chefs and perform effectively under pressure.

Manage the daily preparation and operation of an assigned section. Prepare and cook dishes according to approved recipes and standards. Monitor mise en place, portioning, seasoning and presentation. Guide Demi Chefs and Commis assigned to the section. Monitor stock levels, rotation, waste and product quality. Coordinate with other kitchen sections during service. Maintain HACCP, food-safety and sanitation standards.