Chef De Partie (Oriental Cuisine)

Pullman Dubai Jumeirah Lakes Towers - Hotel & Residence We are looking for a skilled, creative, and detail-oriented Chef De Partie (Oriental Cuisine) to support the Executive Chef in overseeing daily kitchen operations, leading and developing the culinary team, maintaining consistent food quality, and ensuring efficient kitchen performance while upholding the highest standards of food safety, hygiene, and presentation. Assist the Executive Chef & Sous Chefs in managing daily kitchen operations and ensuring smooth service. Ensure consistency in food quality, taste, portion control, and presentation across all dishes. Possess Culinary excellence in: Hot and cold Mezzah with precise consistancy in texture, acid balance and presentation ( Hummus, moutabal, Tabbouleh, Fattoush, Kibbeh, Sambousek, Fatayer, Arayes, Rakakat) Grills and rotisserie butchery specification, marinade formulas, and live charcoal cooking ( Sish touk, Kebab, Kofta, Ouzi ) Authentic main course and rice dishes: Direct mass volume and specialty production of traditional Arabic main dishes like Mandi, Kabsa, Moroccan Tajine, Mansaf, Biryani, Sayadieh and oriental stews Bakery and pastry oversight: supervise on authentic Arabic desserts ( kunafa, Umali, Baklava, maamoul, mohalabia, hawala El jibn) Assist in developing menus, recipes, and new dishes in line with seasonal trends and guest preferences. Plan daily food preparation, production schedules, and kitchen workflow. Monitor food costs, minimize waste, and maintain effective inventory and stock control. Ensure compliance with food safety, hygiene, sanitation, and HACCP standards. Ensure recipes, standard operating procedures, and kitchen policies are consistently followed.

Culinary degree or professional culinary certification preferred. Proven experience as a Chef De Partie or similar role in a 4-star or 5-star property. Experience managing kitchen operations across multiple sections or outlets. Background in hotels, resorts, restaurants, or large-scale catering operations. Flexibility to work across properties as required.

Assist the Executive Chef & Sous Chefs in managing daily kitchen operations and ensuring smooth service. Ensure consistency in food quality, taste, portion control, and presentation across all dishes. Plan daily food preparation, production schedules, and kitchen workflow. Monitor food costs, minimize waste, and maintain effective inventory and stock control. Ensure compliance with food safety, hygiene, sanitation, and HACCP standards. Ensure recipes, standard operating procedures, and kitchen policies are consistently followed. Assist in developing menus, recipes, and new dishes in line with seasonal trends and guest preferences.