Chef de Partie

Jumeirah Burj Al Arab is hiring through Hosco in Dubai. Lead an assigned kitchen section in a luxury hotel restaurant and deliver consistent, plated dishes to brand standard throughout service. Own mise en place, station setup, and food-safety checks before every shift. Support the sous chef on menu execution, allergen control, and last-minute guest requests without slowing the pass. Work closely with service and stewarding so every course leaves the kitchen at the right temperature and at the right time. Coach commis and casual help on the section and keep the station inspection-ready. This role is for a chef who already knows hotel volume, five-star presentation, and the discipline of a busy hot or cold section. Professional kitchen experience in hotels or high-volume restaurants, including a named section such as hot, cold, pastry, or breakfast. Current food-safety knowledge, consistent plating, and the stamina to hold a full service without dropping quality. Confident spoken English for briefing, allergen questions, and handover with service. Able to start in the UAE and work rotating kitchen shifts, including weekends and public holidays. Please see the full vacancy for the benefits offered by Jumeirah Burj Al Arab. Show more Show less

Professional kitchen experience in hotels or high-volume restaurants, including a named section such as hot, cold, pastry, or breakfast. Current food-safety knowledge, consistent plating, and the stamina to hold a full service without dropping quality. Confident spoken English for briefing, allergen questions, and handover with service. Able to start in the UAE and work rotating kitchen shifts, including weekends and public holidays.

Lead an assigned kitchen section in a luxury hotel restaurant and deliver consistent, plated dishes to brand standard throughout service. Own mise en place, station setup, and food-safety checks before every shift. Support the sous chef on menu execution, allergen control, and last-minute guest requests without slowing the pass. Work closely with service and stewarding so every course leaves the kitchen at the right temperature and at the right time. Coach commis and casual help on the section and keep the station inspection-ready.