chef de partie (cafeteria)

Hyatt

<div>
 The Chef De Partie is responsible for the preparation of the menu items for all event orders in such a manner that they are presentable and hygienic according to the required standards.
 <br/>
 <br/>
 <strong>
  Main Duties &amp; Responsibilities
  <br/>
  <br/>
 </strong>
 <ul>
  <li>
   To check all event orders and to prepare mise-en-place for all items needed.
  </li>
  <li>
   To supervise the staff to maintain high standard of service.
  </li>
  <li>
   To prepare the food for the buffet in a very presentable way.
  </li>
  <li>
   To work closely with the stewarding staff to ensure the work areas are kept clean and hygienic at all times.
  </li>
  <li>
   To co-ordinate with the butcher with regards to the food items needed to prepare for the buffets, functions, etc.
  </li>
  <li>
   To double checks all the areas of responsibilities to ensure that everything is done properly.
  </li>
  <li>
   Assists in briefing the staff to improve the working methods.
  </li>
  <li>
   To carry out any reasonable duties as may be requested by the department head.
  </li>
  <li>
   To maintain a spirit of co-operation among the staff.
  </li>
  <li>
   To report for duty as per the rota, clean and tidy, wearing the correct uniform and name badge and ensure that the attendance record is signed both at the beginning and at the end of the shift.
  </li>
  <li>
   To train, develop, guide and motivate colleagues.
  </li>
  <li>
   To assist all departments when required.
  </li>
  <li>
   To attend departmental communication meetings &amp; training sessions and to operate in line with the instructions received.
  </li>
  <li>
   To be responsible for a clean and tidy working area.
  </li>
  <li>
   To be aware of any activities/ events operating within the hotel in order to promote and maximise sales.
  </li>
  <li>
   To suggest means and ways of reducing costs without effecting the quality and standard of the hotel.
  </li>
  <li>
   To ensure energy and water saving.
  </li>
  <li>
   To report any maintenance defects to an immediate supervisor or the engineering department.
  </li>
  <li>
   To operate all equipment as per the operating guidelines.
  </li>
  <li>
   To have full knowledge of the hotel safety and emergency procedures.
  </li>
  <li>
   To comply with statutory and legal requirements for fire, health and safety, hygiene, licencing and employment.
  </li>
  <li>
   To be aware of all local customs.
  </li>
  <li>
   To adhere to the hotel rules at all times.
  </li>
  <li>
   To support the hotel&rsquo;s environmental projects.
  </li>
  <li>
   Minimum 3-4 years of experience in a hotel or fine-dining kitchen
  </li>
  <li>
   Expertise in a particular cuisine (hot/cold/kitchen)
  </li>
  <li>
   Knowledge of food safety and hygiene standards
  </li>
  <li>
   Ability to work under pressure and lead junior staff.
  </li>
  <li>
   High school diploma; culinary certificate preferred.
  </li>
 </ul>
</div>
<br /> <div id='job-id'>Job Id: rVI3bBClanuCU6tnhk/5jmKN6xFPIEcwP1WgE6gqOEcoD4Qf2Sih8HXgxYOo0r1A+/4enXvxrHnERSbnua8RtRFboQ6J7OOp1x5jZQr3S9r+6++UME8DVKxTOvuULu2cwrlHy2cMyXkUKSc=</div>

Chef De Partie (Cafeteria)

Alila Hinu Bay

<div><div><p>Summary</p><div><p>
The Chef De Partie is responsible for the preparation of the menu items for all event orders in such a manner that they are presentable and hygienic according to the required standards.</p>
<p><b>
Main Duties &amp; Responsibilities</b></p>
<div>
<div><div><div><ul><li>To check all event orders and to prepare mise-en-place for all items needed.</li></ul><br>
</div>
</div><br>
<div><div><ul><li>To supervise the staff to maintain high standard of service.</li></ul><br>
</div>
</div><br>
<div><div><ul><li>To prepare the food for the buffet in a very presentable way.</li></ul><br>
</div>
</div><br>
<div><div><ul><li>To work closely with the stewarding staff to ensure the work areas are kept clean and hygienic at all times.</li></ul><br>
</div>
</div><br>
<div><div><ul><li>To co-ordinate with the butcher with regards to the food items needed to prepare for the buffets, functions, etc.</li></ul><br>
</div>
</div><br>
<div><div><ul><li>To double checks all the areas of responsibilities to ensure that everything is done properly.</li></ul><br>
</div>
</div><br>
<div><div><ul><li>Assists in briefing the staff to improve the working methods.</li></ul><br>
</div>
</div><br>
<div><div><ul><li>To carry out any reasonable duties as may be requested by the department head.</li></ul><br>
</div>
</div><br>
<div><div><ul><li>To maintain a spirit of co-operation among the staff.</li></ul><br>
</div>
</div><br>
<div><div><ul><li>To report for duty as per the rota, clean and tidy, wearing the correct uniform and name badge and ensure that the attendance record is signed both at the beginning and at the end of the shift.</li></ul><br>
</div>
</div><br>
<div><div><ul><li>To train, develop, guide and motivate colleagues.</li></ul><br>
</div>
</div><br>
<div><div><ul><li>To assist all departments when required.</li></ul><br>
</div>
</div><br>
<div><div><ul><li>To attend departmental communication meetings &amp; training sessions and to operate in line with the instructions received.</li></ul><br>
</div>
</div><br>
<div><div><ul><li>To be responsible for a clean and tidy working area.</li></ul><br>
</div>
</div><br>
<div><div><ul><li>To be aware of any activities/ events operating within the hotel in order to promote and maximise sales.</li></ul><br>
</div>
</div><br>
<div><div><ul><li>To suggest means and ways of reducing costs without effecting the quality and standard of the hotel.</li></ul><br>
</div>
</div><br>
<div><div><ul><li>To ensure energy and water saving.</li></ul><br>
</div>
</div><br>
<div><div><ul><li>To report any maintenance defects to an immediate supervisor or the engineering department.</li></ul><br>
</div>
</div><br>
<div><div><ul><li>To operate all equipment as per the operating guidelines.</li></ul><br>
</div>
</div><br>
<div><div><ul><li>To have full knowledge of the hotel safety and emergency procedures.</li></ul><br>
</div>
</div><br>
<div><div><ul><li>To comply with statutory and legal requirements for fire, health and safety, hygiene, licencing and employment.</li></ul><br>
</div>
</div><br>
<div><div><ul><li>To be aware of all local customs.</li></ul><br>
</div>
</div><br>
<div><div><ul><li>To adhere to the hotel rules at all times.</li></ul><br>
</div>
</div><br>
<div><div><ul><li>To support the hotel&rsquo;s environmental projects.</li></ul><br>
<p></p>
</div>
</div><br>
</div></div></div></div><div><p>Qualifications</p><p></p><div><br>
<ul><li> Minimum 3-4 years of experience in a hotel or fine-dining kitchen</li></ul>
<ul><li> Expertise in a particular cuisine (hot/cold/kitchen)</li></ul>
<ul><li> Knowledge of food safety and hygiene standards</li></ul>
<ul><li> Ability to work under pressure and lead junior staff.</li></ul>
<ul><li> High school diploma; culinary certificate preferred.</li></ul></div></div></div><p></p><br /> <div id='job-id'>Job Id: t9tEZCnB0actyrJahre3ot+JhDkP3IYy9xRQjxsdMdT43ISftFdM1D7hmscs7IUxNBU4u99VZLm/MGD5gCoFIipYK0Xqee977pf0m/oZBvriM0EsGxuCPaiYDw==</div>

CHEF DE PARTIE (CAFETERIA)

Alila Hotels

<div>
 <strong>
  Organization- Alila Hinu Bay
  <br/>
  <br/>
 </strong>
 <strong>
  Summary
  <br/>
  <br/>
 </strong>
 The Chef De Partie is responsible for the preparation of the menu items for all event orders in such a manner that they are presentable and hygienic according to the required standards.
 <br/>
 <br/>
 <strong>
  Main Duties &amp; Responsibilities
  <br/>
  <br/>
 </strong>
 <ul>
  <li>
   To check all event orders and to prepare mise-en-place for all items needed.
  </li>
  <li>
   To supervise the staff to maintain high standard of service.
  </li>
  <li>
   To prepare the food for the buffet in a very presentable way.
  </li>
  <li>
   To work closely with the stewarding staff to ensure the work areas are kept clean and hygienic at all times.
  </li>
  <li>
   To co-ordinate with the butcher with regards to the food items needed to prepare for the buffets, functions, etc.
  </li>
  <li>
   To double checks all the areas of responsibilities to ensure that everything is done properly.
  </li>
  <li>
   Assists in briefing the staff to improve the working methods.
  </li>
  <li>
   To carry out any reasonable duties as may be requested by the department head.
  </li>
  <li>
   To maintain a spirit of co-operation among the staff.
  </li>
  <li>
   To report for duty as per the rota, clean and tidy, wearing the correct uniform and name badge and ensure that the attendance record is signed both at the beginning and at the end of the shift.
  </li>
  <li>
   To train, develop, guide and motivate colleagues.
  </li>
  <li>
   To assist all departments when required.
  </li>
  <li>
   To attend departmental communication meetings &amp; training sessions and to operate in line with the instructions received.
  </li>
  <li>
   To be responsible for a clean and tidy working area.
  </li>
  <li>
   To be aware of any activities/ events operating within the hotel in order to promote and maximise sales.
  </li>
  <li>
   To suggest means and ways of reducing costs without effecting the quality and standard of the hotel.
  </li>
  <li>
   To ensure energy and water saving.
  </li>
  <li>
   To report any maintenance defects to an immediate supervisor or the engineering department.
  </li>
  <li>
   To operate all equipment as per the operating guidelines.
  </li>
  <li>
   To have full knowledge of the hotel safety and emergency procedures.
  </li>
  <li>
   To comply with statutory and legal requirements for fire, health and safety, hygiene, licencing and employment.
  </li>
  <li>
   To be aware of all local customs.
  </li>
  <li>
   To adhere to the hotel rules at all times.
  </li>
  <li>
   To support the hotel&rsquo;s environmental projects.
   <br/>
   <br/>
  </li>
 </ul>
 <strong>
  Qualifications
  <br/>
  <br/>
 </strong>
 <ul>
  <li>
   Minimum 3-4 years of experience in a hotel or fine-dining kitchen
  </li>
  <li>
   Expertise in a particular cuisine (hot/cold/kitchen)
  </li>
  <li>
   Knowledge of food safety and hygiene standards
  </li>
  <li>
   Ability to work under pressure and lead junior staff.
  </li>
  <li>
   High school diploma; culinary certificate preferred.
  </li>
 </ul>
</div>
<br /> <div id='job-id'>Job Id: nvft+0ToU/63NjQy0k87GM6QEVU74cIYLdm6FVupEZQxbre9Mqt2qGisDgi7QDvpEs+STi4ttpSAtYOfu41aTZWDhjEhOECwlBr/wWuwaqw9WC6iDikXU+k16TqQZYMpImVCvE6qVDFpGA==</div>

Conservatorium Hotel

<div><div><div><p>Chef de Partie - Sushi
 </p><div></div><div><div><ul><div>541175
</div> </ul></div><div></div><div><ul><div>Culinary / Kitchen
</div> </ul></div><div></div><div><ul><div>Full time
</div></ul></div><div></div><div><ul><div><div>Mandarin Oriental Al Faisaliah, Riyadh
</div></div></ul></div></div><p></p><div><h2 class="jobSectionHeader"><b>Scope of Position:</b></h2>
<p>
The Chef de Partie is responsible for assisting the Sous Chef in supervising and running his section in the corresponding kitchen and on demand in any other areas of the culinary operation.</p>
<p>
Responsibilities:</p>
<div><ul><li><i>Departmental:</i></li></ul></div><br>
<p></p>
<p><b>
Managerial Duties:
</b></p><ul><li>The chef de partie&rsquo;s mission is to take full responsibility for the food quality &amp; presentation of the corresponding kitchen and, on demand, to assist other areas of the culinary operation.</li>
<li>Supervise his kitchen section and cooperate with the other sections within the kitchen.</li>
<li>Responsible to comply at all times with the standard quality requirements, stock management and techniques.</li>
<li>The chef de partie should monitor and control the food quality, setup/presentation/buffet presentation, and timely delivery of the dishes in the corresponding kitchen.</li>
<li>Ensure plating guides are up-to-date and distributed appropriately.</li>
<li>Ensure that all plating guides are followed according to set dish description, cooking method and presentation image.</li>
<li>Ensure that the dishes are prepared in the most authentic way as standards set and agreed by the Sous Chef/Chef de Cuisine.</li>
<li>The Chef de Partie has to ensure that agreed quality, hygiene and other standards are kept or surpassed at all times by himself and his subordinates.</li>
<li>Encourage proactive, efficient and effective inter-departmental communication within and beyond the Food and Beverage division in order to promote a climate of teamwork and enthusiasm.</li>
<li>Responsible for the ordering and requesting of the ingredients on a daily basis.</li>
<li>Oversee and follow through the food safety standards set by Mandarin Oriental Al Faisaliah Hotel&rsquo;s Safe &amp; Sound and through the Riyadh Municipality rules and regulations.</li>
<li>Ensure that Mandarin Oriental Al Faisaliah Hotel&rsquo;s grooming and appearance standards are implemented and maintained at all times to reflect an image of professionalism and care.</li></ul><br>
<p></p>
<p><b>
Customer focus and colleague relations:</b></p>
<ul>
<li>Monitor and follow through on any requirements of VIP guests who are dining in the rooms as well as for special dietary requirements.</li>
<li>Ensure customer satisfaction in accordance to the MOHG Legendary Quality Experiences (LQEs), the MOHG Pillars and the respective service standards of MOQA.</li>
</ul><ul><li>Communicate rules &amp; regulations to all colleagues by using the Colleague Handbook and any other appropriate documents.</li>
</ul><ul><li>Facilitation and attending of daily shift briefings and attending monthly communication meetings within the culinary outlet.</li>
</ul><ul><li>Effectively control cleanliness and maintenance of the kitchens and stewarding area at all times and support daily checks done by their supervisors.</li>
</ul><ul><li>Assist Chef de Cuisine to conduct regular hands-on dish training to ensure food knowledge and cooking methods are always up to date.</li>
<li>Share the specific knowledge and recipes with all related colleagues.</li>
</ul><ul><li>Give constructive feedback to the Chef de Cuisine/Sous Chef during annual appraisals for Demi Chef de Partie and Commis I &amp; II.</li></ul><br>
<p></p>
<p><b>
Administrative Duties:</b></p>
<ul>
<li>Assist the sous chef/chef de cuisine to ensure the food safety related administration is in compliance with the standard and being followed accordingly.</li>
<li>Ensure support is given to the commissary and butcher for the daily market list and inventory control.</li>
<li>Follow all procedures, policies and practices with regard to the Jardine audit related requirements for the culinary department.</li>
<li>Assist the Chef de Cuisine in other administrative matters for the outlet.</li></ul><br>
<p></p>
<p><b>
Additional Duties:</b></p>
<ul>
<li>Support other outlets for any events if required.</li>
<li>Attend and participate in all required meetings as scheduled.</li>
<li>Perform any other reasonable duties as required by the chef de cuisine.</li>
</ul>
<p><b>Sustainable Responsibilities:</b></p><br>
<p></p>
<ul>
<li>This role involves implementing eco-friendly practices, educating guests and colleagues on sustainable initiatives, and continuously seeking ways to minimize the hotel's environmental footprint.</li>
<li>Knowledge of waste sorting and recycling procedures. Energy Conservation: Water Conservation.</li>
<li>Supporting sustainability initiatives.</li></ul></div></div></div></div><br /> <div id='job-id'>Job Id: dKkZjiP/47F0DQyvldm0gGu6pNEmbimwYENBmFkpqR4mo4JDSbva89l898c1dRtdW8pGUFg1zbLS4jDqwT+Lef1EESt1J7U4d1iQdSLV8ObBUMgDDLf8uVDT3/RKazvfwGZMtLICFiyXIWzvZfJKoPGGokyPrUQ=</div>

Chef de Partie - Sushi

Hilton

<div><p>Chef de Partie (Palm Avenue) | Waldorf Astoria Dubai Palm Jumeirah</p><p>
The Chef de Partie is responsible for preparing high-quality dishes, supporting the Sous Chef and Chef de Cuisine in daily kitchen operations, and ensuring that food quality, presentation, and consistency meet the highest standards. This role requires strong culinary skills, a commitment to excellence, and the ability to work efficiently in a fast-paced kitchen environment.</p><p><b>
What will I be doing</b></p><p>
As a Chef de Partie, you play a vital role in executing the menu and maintaining the highest culinary standards while supporting the kitchen team. Your responsibilities include ensuring consistency in food preparation, upholding quality and presentation standards, and assisting in the efficient operation of the kitchen.</p><p>
Specifically, you will be responsible for performing the following tasks to the highest standards</p><ul><li><p>
Prepare and present high-quality dishes that align with the restaurant&rsquo;s concept and the hotel&rsquo;s luxury standards.</p></li><li><p>
Assist in menu planning and developing new recipes, ensuring each dish reflects creativity, consistency, and quality.</p></li><li><p>
Maintain a high standard of food preparation and presentation, following established recipes and plating guidelines.</p></li><li><p>
Work closely with the Sous Chef and Chef de Cuisine to ensure smooth and efficient kitchen operations.</p></li><li><p>
Manage a designated section of the kitchen, ensuring timely and precise food preparation.</p></li><li><p>
Monitor and control stock levels, ensuring proper storage and minimizing food waste.</p></li><li><p>
Maintain strict adherence to hygiene, health, and safety regulations in the kitchen.</p></li><li><p>
Train and guide junior kitchen staff to uphold quality standards and operational efficiency.</p></li><li><p>
Follow food cost control measures while maintaining food quality.</p></li><li><p>
Collaborate with the team to enhance guest satisfaction through culinary excellence.</p></li><li><p>
Coordinate with other kitchen sections to ensure a smooth flow of dishes during service.</p></li><li><p>
Maintain consistency in quality and presentation across all dishes.</p></li><li><p>
Adhere to portion control standards to reduce wastage.</p></li><li><p>
Maintain a clean, safe, and hygienic kitchen environment in compliance with food safety regulations.</p></li><li><p>
Oversee the proper handling, storage, and labelling of food.</p></li><li><p>
Monitor and maintain inventory for your section.</p></li><li><p>
Ensure ingredients are available for upcoming services and communicate any shortages to the Sous Chef.</p></li><li><p>
Assist in minimizing food wastage and managing stock rotation.</p></li></ul><p><b>
What are we looking for</b></p><p>
A Chef de Partie serving Waldorf Astoria Hotels &amp; Resorts is always working on behalf of our guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviors, skills, and values that follow</p><ul><li>
Minimum 3-5 years of experience in a high-end or luxury hotel, fine dining restaurant, or an equivalent setting.</li><li>
Proven track record of working in a fast-paced luxury environment</li><li>
Comprehensive knowledge of diverse culinary styles and techniques relevant to the restaurant&rsquo;s concept.</li><li>
Strong understanding of food trends, guest preferences, and cultural sensitivity in culinary practices.</li><li>
Formal culinary training or equivalent certifications.</li><li>
Exceptional leadership and organizational skills.</li><li>
Strong creativity and passion for culinary innovation.</li><li>
Ability to manage stress in a high-pressure environment.</li><li>
Excellent communication and interpersonal skills.</li><li>
Keen eye for detail and commitment to quality.</li></ul><p><b>
What will it be like to work for Hilton</b></p><p>
Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its . Our vision &ldquo;to fill the earth with the light and warmth of hospitality&rdquo; unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!</p></div><br /> <div id='job-id'>Job Id: n7DLncvmrV9ZMXAlzgbdS4jJsQqRJwu1tuYBUPbt+HMDD9t5FdBsVzwvAewfXJUJqXDjqbAbYOiSQi6E5NxzMy4Tubsq/33leny6pEWEwl/9Ytjm1SqfN/HCiP9NGaJpZnT2FD+VrAsQcaecaPIr8uweu4Ajv+BtXPR3ojNI4wP3OIromQ==</div>

Chef de Partie (Palm Avenue) | Waldorf Astoria Dubai Palm Jumeirah

Accor

<div><div>Company Description</div><p><i><br>
SO/ is a coveted collection of hotels, rooted in the world of fashion. Making its stylish debut on the global hotel scene in 2011, SO/ continues to command attention with its avant-garde design and creative approach to the world of luxury.</i></p><div><br>
Job Description</div><p><br>
We are seeking a talented and passionate Demi Chef de Partie - Bakery to join our culinary team in Dubai, United Arab Emirates. As a key member of our bakery department, you will assist in creating delectable pastries, breads, and desserts while maintaining the highest standards of quality and presentation.</p><ul><li>
Assist the Chef de Partie in daily bakery operations and food preparation</li><li>
Ensure proper setup and breakdown of work stations for each meal period</li><li>
Maintain portion control and quality standards for all baked goods</li><li>
Collaborate with the culinary team to develop new bakery items and menu offerings</li><li>
Participate in food tasting panels and quality control checks</li><li>
Assist in training and mentoring junior kitchen staff</li><li>
Ensure compliance with food safety and hygiene standards</li><li>
Manage inventory and complete daily store requisition forms</li><li>
Contribute to the preparation and presentation of attractive food displays and buffet setups</li><li>
Assist in menu planning and food promotions</li><li>
Perform as an expediter during peak meal periods</li><li>
Maintain a clean and organized work environment</li><li>
Attend chef's meetings as required</li></ul><div><br>
Qualifications</div><br>
<ul><li>
Diploma in Culinary Arts, Baking and Pastry, or equivalent qualification</li><li>
Minimum of 2 years of experience as a Demi Chef de Partie or in a similar capacity, preferably in a 5-star hotel environment</li><li>
Proven experience in bakery and pastry preparation techniques</li><li>
Strong knowledge of food safety and hygiene standards</li><li>
Excellent communication skills, both verbal and written</li><li>
Ability to work efficiently in a fast-paced, high-pressure environment</li><li>
Strong teamwork and collaboration skills</li><li>
Detail-oriented with a focus on quality and presentation</li><li>
Creativity and innovation in developing new bakery items</li><li>
Flexibility to work various shifts, including weekends and holidays</li><li>
Physical stamina to stand for extended periods and lift heavy items</li><li>
Proficiency in English; knowledge of additional languages is a plus</li></ul></div><br /> <div id='job-id'>Job Id: QSKfMKz/4TOIvp1x12n8Brk4Aw9zVBun58yfOg9qqkhzUSwIHeNTgsS7xI55xa9ZD4JJstkvf0Ne0M4rMsLAUka0cHU7t4m9l5djmcDulE2z3s8Pwh2TdfiAhdBsQXy7orVaTHWAOtgZfAbX78lv63jOTMFJ0BmpWw5tIr0RQfQFpLlCNk3Oj65G1VU8VxZVAQVVdPPl</div>

Demi Chef de Partie - Bakery

شركة متاجر المدينة المحدودة

<p><b>Job Vacancy &ndash; Chef de Partie (Pastry Section)</b></p><p>We are currently seeking a <b>talented and passionate Chef de Partie &ndash; Pastry Section</b> to join our culinary team. This role is ideal for someone with a strong background in pastry arts and a desire to grow in a high-quality, fast-paced kitchen environment.</p><ul><li>Prepare, cook, and present a variety of pastries and desserts to a high standard.</li><li>Follow standard recipes and maintain consistency in quality and presentation.</li><li>Ensure proper storage, handling, and hygiene of ingredients and kitchen tools.</li><li>Collaborate with other kitchen sections to ensure smooth kitchen operations.</li><li>Support and guide junior pastry staff or commis chefs when needed.</li><li><b>Requirements:</b></li><li>Minimum of <b>3 years&rsquo; experience</b> in a similar pastry role in a professional kitchen.</li><li>Strong knowledge of pastry techniques, chocolate work, and plated desserts.</li><li>Ability to work efficiently under pressure and as part of a team.</li><li>Culinary diploma or relevant training is a plus.</li><li>Commitment to hygiene, safety, and quality standards.</li></ul><p>&#1606;&#1608;&#1593; &#1575;&#1604;&#1608;&#1592;&#1610;&#1601;&#1577;: &#1583;&#1608;&#1575;&#1605; &#1603;&#1575;&#1605;&#1604;</p><p>&#1575;&#1604;&#1585;&#1575;&#1578;&#1576; &#1575;&#1604;&#1605;&#1583;&#1601;&#1608;&#1593;: &#65020;&#1634;&#1644;&#1632;&#1632;&#1632;&#1643;&#1632;&#1632;&nbsp;&#1604;&#1603;&#1604; &#1588;&#1607;&#1585;</p><p>&#1575;&#1604;&#1605;&#1608;&#1593;&#1583; &#1575;&#1604;&#1606;&#1607;&#1575;&#1574;&#1610; &#1604;&#1591;&#1604;&#1576; &#1575;&#1604;&#1578;&#1602;&#1583;&#1605;: 20/09/2025</p><br /> <div id='job-id'>Job Id: Mi8R1w4FOu2f/w+3GcXtl1NQXsqT7UFannPSvwBu8cTsgPNkqwom56CWj2xvIqt2FW3WEAD4vjZQ5gOiH7cGUndv/k6Mgbzdf6S8LLXa54ggurfXTw5X2sa5WwP5TKOCsRAY</div>

Chef De Partie pasrty section

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Chef De Partie (Cafeteria)

CHEF DE PARTIE (CAFETERIA)

Chef De Partie (Cafeteria)

Chef de Partie - Sushi

Chef de Partie (Palm Avenue) | Waldorf Astoria Dubai Palm Jumeirah

Demi Chef de Partie - Bakery

Chef De Partie pasrty section