Chef De Partie - Butcher

Novotel World Trade Centre Dubai Novotel World Trade Centre is looking for an experienced Chef De Partie responsible for overseeing a specific station or section within the kitchen. Skilled culinary professionals who ensure the preparation, cooking, and presentation of dishes meets the established standards of quality, taste, and consistency. The Chef De Partie works under the supervision of the Sous Chef or Head Chef and collaborates with other chefs, cooks, and kitchen staff to deliver exceptional dining experiences for guests Responsible for butchering, trimming, portioning, and preparing meat, poultry, and seafood according to kitchen standards. Monitor inventory levels of ingredients and supplies for the assigned station to ensure production requirements are met. Adhere to proper food handling, storage, and sanitation guidelines to maintain a clean and safe working environment. Coordinate and communicate with fellow chefs and kitchen staff to ensure timely preparation, cooking, and presentation of dishes during service periods. Maintain the quality and presentation of dishes, adjust seasoning, and taste dishes regularly to uphold culinary standards. Collaborate with the Sous Chef or Head Chef to develop new recipes, dishes, and menu items for seasonal changes, special events, or promotions. Ensure that menu offerings for the assigned station are innovative, visually appealing, and aligned with the culinary concept and brand standards of the hotel. Provide input and feedback on ingredient sourcing, menu costing, portion control, and food presentation techniques. Train and mentor junior cooks, commis chefs, and kitchen apprentices on culinary techniques, recipes, and kitchen operations specific to the station. Foster a culture of teamwork, respect, and continuous learning among kitchen staff to enhance skills, performance, and job satisfaction. Lead by example in demonstrating professionalism, culinary expertise, and a positive attitude in the kitchen. Conduct regular taste tests, quality checks, and plate presentations to ensure that dishes leaving the kitchen meet the hotel's quality standards and guest expectations. Address guest feedback, special requests, and dietary restrictions with attention to detail, accuracy, and a focus on exceeding guest satisfaction. Collaborate with servers, front-of-house staff, and management to maintain open communication and resolve any issues or concerns related to food quality or service. Maintain a clean, sanitary, and organized kitchen station by following cleaning schedules, sanitation protocols, and hygiene standards. Monitor food waste, inventory levels, and kitchen supplies to minimize waste, control costs, and optimize productivity in the kitchen. Assist in menu planning, recipe costing, and ingredient sourcing to create innovative and profitable dishes that align with the hotel's culinary concept and budget. Participate in inventory management, ordering supplies, and vendor relations to ensure availability of fresh ingredients and cost-effective procurement. Collaborate with the Events Team or Banquet chef to plan, prepare, and execute catering orders, special event menus, and private dining experiences. Coordinate with front-of-house staff, event planners, and clients to customize menus, accommodate dietary restrictions, and deliver exceptional culinary experiences. Stay current on culinary trends, industry best practices, and new cooking techniques through professional development, training programs, and culinary competitions. Attend workshops, seminars, and culinary events to expand knowledge, improve skills, and network with other chefs and industry professionals. Proactively seek feedback from peers, mentors, and supervisors to enhance culinary expertise, leadership abilities, and career growth opportunities.

Culinary degree or equivalent culinary certification preferred. Proven experience working in a professional kitchen environment, with expertise in a specific culinary station or cuisine. Strong culinary skills, creativity, and attention to detail in food preparation, cooking techniques, and plate presentation. Knowledge of food safety regulations, sanitation practices, and kitchen hygiene standards. Excellent communication, teamwork, and organizational skills to collaborate effectively with kitchen staff, management, and guests. Ability to work in a fast-paced, high-pressure kitchen environment and multitask during peak service periods. Certification in food safety and/or culinary arts may be required depending on local regulations

Oversee a specific station or section within the kitchen, ensuring the preparation, cooking, and presentation of dishes meet established standards of quality, taste, and consistency. Butchering, trimming, portioning, and preparing meat, poultry, and seafood according to kitchen standards. Monitor inventory levels of ingredients and supplies for the assigned station to ensure production requirements are met. Adhere to proper food handling, storage, and sanitation guidelines to maintain a clean and safe working environment. Coordinate and communicate with fellow chefs and kitchen staff to ensure timely preparation, cooking, and presentation of dishes during service periods. Maintain the quality and presentation of dishes, adjust seasoning, and taste dishes regularly to uphold culinary standards. Collaborate with the Sous Chef or Head Chef to develop new recipes, dishes, and menu items for seasonal changes, special events, or promotions. Ensure that menu offerings for the assigned station are innovative, visually appealing, and aligned with the culinary concept and brand standards of the hotel. Provide input and feedback on ingredient sourcing, menu costing, portion control, and food presentation techniques. Train and mentor junior cooks, commis chefs, and kitchen apprentices on culinary techniques, recipes, and kitchen operations specific to the station. Foster a culture of teamwork, respect, and continuous learning among kitchen staff to enhance skills, performance, and job satisfaction. Lead by example in demonstrating professionalism, culinary expertise, and a positive attitude in the kitchen. Conduct regular taste tests, quality checks, and plate presentations to ensure that dishes leaving the kitchen meet the hotel's quality standards and guest expectations. Address guest feedback, special requests, and dietary restrictions with attention to detail, accuracy, and a focus on exceeding guest satisfaction. Collaborate with servers, front-of-house staff, and management to maintain open communication and resolve any issues or concerns related to food quality or service. Maintain a clean, sanitary, and organized kitchen station by following cleaning schedules, sanitation protocols, and hygiene standards. Monitor food waste, inventory levels, and kitchen supplies to minimize waste, control costs, and optimize productivity in the kitchen. Assist in menu planning, recipe costing, and ingredient sourcing to create innovative and profitable dishes that align with the hotel's culinary concept and budget. Participate in inventory management, ordering supplies, and vendor relations to ensure availability of fresh ingredients and cost-effective procurement. Collaborate with the Events Team or Banquet chef to plan, prepare, and execute catering orders, special event menus, and private dining experiences. Coordinate with front-of-house staff, event planners, and clients to customize menus, accommodate dietary restrictions, and deliver exceptional culinary experiences. Stay current on culinary trends, industry best practices, and new cooking techniques through professional development, training programs, and culinary competitions. Attend workshops, seminars, and culinary events to expand knowledge, improve skills, and network with other chefs and industry professionals. Proactively seek feedback from peers, mentors, and supervisors to enhance culinary expertise, leadership abilities, and career growth opportunities.