Chef De Partie

Overview
We are seeking an experienced and reliable Chef de Partie to join the kitchen team and take responsibility for a designated section of the hot kitchen. The successful candidate will work under the Head Chef/Sous Chef to deliver high-quality dishes consistently maintain kitchen standards and support junior kitchen staff. This is a full-time position and requires flexibility to work early starts evenings and weekends as required.

Key Responsibilities

• Section Management
  Run a allocated section of the hot kitchen efficiently during service ensuring dishes are prepared and plated to the required standard and timing.
  Maintain consistency of portioning presentation and quality in line with menu specifications and recipes.

• Food Preparation & Cooking
  Prepare mise en place for the section including portioning trimming marinating and pre-cooking as required.
  Execute cooking techniques on hot kitchen equipment (grill sauté fry oven) with accuracy and speed.

• Supervision & Training
  Supervise and support junior kitchen staff (Commis and apprentices) providing guidance on-the-job training and constructive feedback.
  Allocate tasks monitor performance and ensure clear communication across the team.

• Kitchen Operations & Hygiene
  Maintain high standards of cleanliness personal hygiene and food safety at all times.
  Follow correct food storage rotation (FIFO) and temperature-control procedures and ensure the section complies with HACCP/food safety policies.

• Stock Control & Ordering
  Monitor ingredient usage and notify the Senior Chef/Head Chef of reorder requirements; assist with stock counts and receiving deliveries.
  Minimise waste through efficient preparation and portion control.

• Menu Development & Quality
  Contribute to menu suggestions and recipe improvements offering practical ideas to enhance flavour presentation and cost control.
  Ensure consistency with portion sizes and plating standards during service and when training others.

• Health & Safety
  Comply with all health and safety regulations in the kitchen environment and report hazards or incidents promptly.
  Ensure equipment is used safely and maintained in good working order.

Key Skills & Qualifications

Essential
Minimum 23 years experience in a professional hot kitchen with at least 1 year in a Chef de Partie or equivalent role.
Strong practical knowledge of hot kitchen operations cooking techniques and station management.
Understanding of food safety and hygiene practices (Food Hygiene certificate desirable).
Ability to work efficiently under pressure maintain composure during busy service and deliver consistent quality.
Good command of English and clear communication skills.
Reliable punctual and flexible with working hours.

Desirable
Experience in fine dining private household hotel or high-end restaurant environments.
Formal culinary qualification or apprenticeship.
Previous experience supervising and mentoring junior staff.
Knowledge of cost control and basic recipe costing.

Package
Competitive salary package. Exact remuneration will be commensurate with experience and suitability. Further employment details including working hours and benefits will be provided at offer stage.

Other
The employer is committed to an inclusive and gender-neutral workplace. All qualified applicants will be considered.
Right to work in the UAE required and ability to pass any relevant background checks or required checks for the role.