Chef De Partie

( 21244 ) Rare finds is a collection of extraordinary resorts rooted in their destination and shaped by its people. Each destination celebrates the stories, culture and character of its surroundings, creating meanigful experiences that could only exist in that place. Set alongside Dubai's iconic Meydan Racecourse, The Meydan Hotel is a disctinctive expression of the city's passion for equestrian heritage, ambition and sepctacle. Rooted in a legacy of racing and shapred by the energy of modern Dubai, the hotel brings guest closer to a world of tradition, sport and shared celebration. From the excitement of race day to the unique rhythm of life around the track, every stay reveals another side of Dubai's character and culture. Job Summary Chef de Partie, is responsible for managing a specific section of the kitchen. They prepare, cook, and present food according to the restaurant’s standards, ensuring quality, consistency, and timely service. The Chef de Partie supervises junior kitchen staff, maintains hygiene and safety standards, and collaborates with the head chef and sous chefs to ensure smooth kitchen operations. Key Responsibilities • Prepare and cook dishes in the assigned section of the kitchen. • Ensure all food is presented according to quality and hygiene standards. • Manage and train commis chefs and junior kitchen staff. • Maintain inventory and stock levels for the section. • Monitor portion control and minimize wastage. • Assist in menu planning and development if required. • Follow all food safety and sanitation regulations. • Collaborate with other kitchen staff to ensure smooth service during peak hours. Skills, Experience & Educational Requirements • Culinary degree or equivalent professional experience. • Knowledge of food preparation techniques and kitchen equipment. • Strong leadership and team management skills. • Ability to work under pressure and meet tight deadlines. • Attention to detail and commitment to quality. • Minimum 2–4 years of professional kitchen experience, preferably in a similar role or under a Sous/Executive Chef. • Experience in high-volume, fine-dining, or hotel kitchen environments is advantageous. • Proven track record of supervising staff and maintaining kitchen standards. • Culinary degree, diploma, or relevant professional certification from a recognized institution. • Food safety certification (e.g., ServSafe, HACCP) is highly desirable. Our company is expanding faster than ever before. We are investing in the growth of our company, and that means we are committed to investing in you. Join a team that is open-hearted, innovative, inclusive, and inspiring in spirit. We believe in making our guests happy beyond anything they have ever imagined. We wow them at every turn and create memories that will last a lifetime. You will be at the heart of this vision, to constantly innovate to deliver Amazing Experiences and Everlasting Memories. Show more Show less

Culinary degree or equivalent professional experience. Knowledge of food preparation techniques and kitchen equipment. Strong leadership and team management skills. Ability to work under pressure and meet tight deadlines. Attention to detail and commitment to quality. Minimum 2–4 years of professional kitchen experience, preferably in a similar role or under a Sous/Executive Chef. Experience in high-volume, fine-dining, or hotel kitchen environments is advantageous. Proven track record of supervising staff and maintaining kitchen standards. Culinary degree, diploma, or relevant professional certification from a recognized institution. Food safety certification (e.g., ServSafe, HACCP) is highly desirable.

Prepare and cook dishes in the assigned section of the kitchen. Ensure all food is presented according to quality and hygiene standards. Manage and train commis chefs and junior kitchen staff. Maintain inventory and stock levels for the section. Monitor portion control and minimize wastage. Assist in menu planning and development if required. Follow all food safety and sanitation regulations. Collaborate with other kitchen staff to ensure smooth service during peak hours.