Chef De Partie

Roles and responsibilities

• Ensure quality, quantity, and food safety in all deliveries.


• Oversee daily kitchen operations and represent the food production team.


• Train commis chefs on food handling safety and maintain Dubai Municipality hygiene standards (100% Food Safety, minimum Gold).


• Assist the Sous Chef with daily production sheets and manage par stock levels.


• Supervise and guide kitchen staff, optimizing costs and reducing waste.


• Control food costs, manage inventory, and ensure accuracy during stock reconciliation.


• Track key kitchen metrics (prep time, missing items, rider wait times, app ratings) to enhance performance and customer satisfaction.


• Follow recipes, prepare meals, and ensure creative, high-quality plating.


• Maintain cleanliness and organize the kitchen, ensuring compliance with health standards.

Skills & Qualifications:

• Strong verbal and written communication skills.


• Excellent organisational and time management abilities.


• In-depth knowledge of baking, cooking, and grilling techniques.


• Ability to work efficiently under pressure in a fast-paced environment.


• Quick learner with the ability to master new recipes and cooking procedures.


• Strong teamwork and collaboration skills.


• Problem-solving abilities to address kitchen challenges swiftly.

• Station Management: Oversee a specific kitchen station (e.g., grill, sauté, pastry) and manage all aspects of food preparation and cooking.

• Food Preparation: Prepare ingredients, sauces, and dishes according to recipes and restaurant standards.

• Quality Control: Ensure the quality of all dishes before they are served, maintaining high standards of taste and presentation.

• Training: Train and supervise junior chefs and kitchen staff, ensuring they understand their roles and responsibilities.

• Inventory Management: Monitor inventory levels, ensuring that ingredients are fresh and available, and assist in ordering supplies as needed.

• Collaboration: Work closely with other chefs and kitchen staff to coordinate food preparation and service.

• Menu Development: Contribute to menu planning and recipe development, providing input on seasonal and special offerings.

• Cleaning and Sanitation: Maintain cleanliness and organization in the kitchen, following food safety protocols and sanitation standards.

Desired candidate profile

• Culinary Expertise: Proficient in cooking techniques and food preparation, with a strong understanding of various cuisines.

• Time Management: Ability to manage time effectively, ensuring that dishes are prepared and served promptly.

• Leadership: Skills in leading and training junior kitchen staff, fostering teamwork and collaboration.

• Attention to Detail: Strong focus on presentation and quality, ensuring that every dish meets the establishment’s standards.

• Creativity: Innovative thinking to develop new recipes and menu items, contributing to the overall dining experience.

• Communication Skills: Effective communication with other kitchen staff and front-of-house personnel to ensure smooth service.

• Organization: Strong organizational skills to manage inventory, ingredients, and mise en place efficiently.

• Problem-Solving: Ability to handle issues that arise during service, maintaining composure in a fast-paced environment.

• Food Safety Knowledge: Understanding of food safety and sanitation standards, ensuring compliance in food preparation.

• Adaptability: Flexibility to work in different kitchen environments and adapt to changing menus or special requests.