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chef de partie

Hilton

<div><p>Chef de Partie</p><p>
A Chef de Partie is responsible for supervising staff and ensuring high levels of food preparation to deliver an excellent Guest and Member experience while assisting with food cost controls.</p>
<p><b>What will I be doing?</b></p>
<p></p><p>A Chef de Partie, will supervise staff and ensure high levels of food preparation to deliver an excellent Guest and Member experience. A Chef de Partie will also be required to assist with food cost controls. Specifically, you will be responsible for performing the following tasks to the highest standards:</p>
<ul><li>Ensure all food preparation meets standards</li>
<li>Prepare and present high quality food</li>
<li>Supervise staff</li>
<li>Keep all working areas clean and tidy and ensure no cross contamination</li>
<li>Prepare all mis-en-place for all relevant menus</li>
<li>Assist in positive outcomes from guest queries in a timely and efficient manner</li>
<li>Ensure food stuffs are of a good quality and stored correctly</li>
<li>Contribute to controlling costs, improving gross profit margins, and other departmental and financial targets</li>
<li>Assist other departments wherever necessary and maintain good working relationships</li>
<li>Assist Head Chef/Sous Chef in the training of all staff in compliance of company procedures</li>
<li>Report maintenance, hygiene and hazard issues</li>
<li>Comply with hotel security, fire regulations and all health and safety and food safety legislation</li>
<li>Be environmentally aware</li>
</ul><p><b>What are we looking for?</b></p>
<p>A Chef de Partie serving Hilton brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:</p>
<ul><li>A minimum of 2 years of previous experience as a Chef de Partie or strong experience as a Demi Chef de Partie role</li>
<li>A current, valid, and relevant trade commercial cookery qualification (proof may be required)</li>
<li>Strong coaching skills</li>
<li>Ability and desire to motivate teams</li>
<li>Excellent communication skills</li>
<li>NVQ Level 3</li>
<li>Achieved Basic Food Hygiene Certificate</li>
<li>Supervisory experience</li>
<li>Positive attitude</li>
<li>Ability to work under pressure</li>
<li>Ability to work on own or in teams</li>
</ul><p>It would be advantageous in this position for you to demonstrate the following capabilities and distinctions:</p>
<ul><li>Previous kitchen experience in similar role</li>
<li>Intermediate Food Hygiene</li>
<li>Knowledge of current food trends</li>
</ul><p><b>What will it be like to work for Hilton?</b></p>
<p></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 global brands. 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><p></p>

Chef de Partie

Behind The Cup

<p><b>Job Overview</b></p><p>We are seeking a skilled and passionate <b>Chef de Partie &ndash; Pastry</b> to join our culinary team. The ideal candidate will be responsible for managing the pastry section, ensuring high-quality dessert production, maintaining consistency in presentation, and supporting overall kitchen operations in line with brand standards.</p><p>This role requires creativity, technical expertise, and strong operational discipline within a fast-paced hospitality environment.</p><p><b>Key Responsibilities</b></p><ul><li>Prepare, bake, and present pastries, desserts, and baked goods as per standardized recipes.</li><li>Ensure consistency in taste, texture, and presentation in accordance with brand guidelines.</li><li>Oversee mise en place and daily production planning for the pastry section.</li><li>Monitor stock levels, minimize wastage, and maintain food cost control.</li><li>Maintain high standards of hygiene and food safety in compliance with HACCP guidelines.</li><li>Supervise and guide Commis chefs and junior staff within the section.</li><li>Assist in developing new dessert concepts and seasonal menu items.</li><li>Coordinate with the Head Chef / Sous Chef to ensure smooth kitchen operations.</li></ul><p><b>Requirements</b></p><ul><li>Minimum 3&ndash;5 years of experience in pastry or bakery operations.</li><li>Prior experience as CDP &ndash; Pastry in a hotel, caf&eacute;, or restaurant.</li><li>Strong knowledge of baking techniques, dessert plating, and pastry production.</li><li>Ability to work under pressure in a fast-paced environment.</li><li>Knowledge of food safety and hygiene standards.</li><li>Team-oriented with good communication skills.</li><li>Candidates available to join immediately are preferred.</li></ul><p><b>What We Offer</b></p><ul><li>Competitive salary package</li><li>Career growth opportunities within a growing F&amp;B group</li><li>Professional and supportive working environment</li><li>Visa and benefits as per UAE Labour Law</li></ul><p><b>Interested candidates may apply by sending their CV to:</b> careers@behindthecup.ae</p><p>Job Types: Full-time, Permanent</p><p>Pay: From AED5,000.00 per month</p><p>Location:</p><ul><li>Dubai (Required)</li></ul>

<div><p>Chef de Partie - Female</p><p>
A Chef de Partie is responsible for supervising staff and ensuring high levels of food preparation to deliver an excellent Guest and Member experience while assisting with food cost controls.</p>
<p><b>What will I be doing?</b></p>
<p></p><p>A Chef de Partie, will supervise staff and ensure high levels of food preparation to deliver an excellent Guest and Member experience. A Chef de Partie will also be required to assist with food cost controls. Specifically, you will be responsible for performing the following tasks to the highest standards:</p>
<ul><li>Ensure all food preparation meets standards</li>
<li>Prepare and present high quality food</li>
<li>Supervise staff</li>
<li>Keep all working areas clean and tidy and ensure no cross contamination</li>
<li>Prepare all mis-en-place for all relevant menus</li>
<li>Assist in positive outcomes from guest queries in a timely and efficient manner</li>
<li>Ensure food stuffs are of a good quality and stored correctly</li>
<li>Contribute to controlling costs, improving gross profit margins, and other departmental and financial targets</li>
<li>Assist other departments wherever necessary and maintain good working relationships</li>
<li>Assist Head Chef/Sous Chef in the training of all staff in compliance of company procedures</li>
<li>Report maintenance, hygiene and hazard issues</li>
<li>Comply with hotel security, fire regulations and all health and safety and food safety legislation</li>
<li>Be environmentally aware</li>
</ul><p><b>What are we looking for?</b></p>
<p>A Chef de Partie serving Hilton brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:</p>
<ul><li>A minimum of 2 years of previous experience as a Chef de Partie or strong experience as a Demi Chef de Partie role</li>
<li>A current, valid, and relevant trade commercial cookery qualification (proof may be required)</li>
<li>Strong coaching skills</li>
<li>Ability and desire to motivate teams</li>
<li>Excellent communication skills</li>
<li>NVQ Level 3</li>
<li>Achieved Basic Food Hygiene Certificate</li>
<li>Supervisory experience</li>
<li>Positive attitude</li>
<li>Ability to work under pressure</li>
<li>Ability to work on own or in teams</li>
</ul><p>It would be advantageous in this position for you to demonstrate the following capabilities and distinctions:</p>
<ul><li>Previous kitchen experience in similar role</li>
<li>Intermediate Food Hygiene</li>
<li>Knowledge of current food trends</li>
</ul><p><b>What will it be like to work for Hilton?</b></p>
<p></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 global brands. 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><p></p>

Chef de Partie - Female

The First Group Hospitality

<div>Overview:
<div><b>
About The First Collection:</b><br>
The First Collection represents a new era of urban lifestyle resorts, delivering a unique blend of hospitality across Dubai&rsquo;s vibrant landscape. Known for merging modern sophistication with authentic Dubai charm, The First Collection is where exceptional service meets innovative design. Each hotel in the portfolio offers bespoke experiences, including exclusive access to Soluna Restaurants &amp; Beach Club on the Palm Jumeirah for both dining and beachside relaxation, as well as serene city escapes that reflect Dubai&rsquo;s dynamic energy. As part of The First Group, a leader in award-winning hospitality and real estate developers in Dubai, The First Collection is more than a hotel brand&mdash;it&rsquo;s an immersive journey into the heart of Dubai.</div><div></div><div><b><br>
About The First Collection Marina:</b><br>
Nestled in Dubai Marina, The First Collection Marina provides a chic urban escape with stunning views and premium facilities with 493 guest rooms and suites. Guests can relax in the rooftop pool, rejuvenate at the spa, and enjoy exclusive access to Soluna Restaurants &amp; Beach Club on the Palm Jumeirah, encompassing both dining and beach club experiences. Ideal for travellers seeking a relaxed yet lively stay, this hotel captures the spirit of Dubai Marina.</div><div></div><p><b><br>
About The First Group Hospitality</b></p><p>
The First Group Hospitality is a Dubai-headquartered, full-service hospitality management company specialising in hotel operations, asset management, and F&amp;B strategy. With a team of industry veterans and a proven track record, the company delivers tailored solutions that enhance efficiency, optimise revenue, and maximise asset value for investors and hotel owners. As a trusted third-party hotel management provider, The First Group Hospitality partners with leading global brands to drive operational excellence and long-term profitability, thanks to expertise spanning property performance optimisation, cost management, and guest experience enhancement. Beyond management, The First Group Hospitality develops and operates a dynamic portfolio of upscale hotels, residences, and award-winning restaurants, creating high-value hospitality assets that stand out in the market.</p><p>
For more information, visit tfghospitality.com</p>
Job Description:
<div><b>
Job Summary:</b></div><div>
As the Chef de Partie, you will be assisting the Senior Chefs to oversee the food preparation of the junior staff under your supervision, ensuring the standard of the recipes and portions in the dishes prepared, overlook that proper storage, cooking, reheating, defrosting and labelling procedures of all food items are being followed adhering to all Company and brand standards and the Dubai Municipality Health and Safety requirements, making sure the kitchen is clean, well maintained and organized at all times. The Chef de Partie position requires the training of junior chefs and always lead by example, so great multitasking abilities whilst performing regular duties will be expected from you.</div><div></div><div><b><br>
JOB DUTIES</b></div><br>
<div></div><ul><li>
Lead the junior team on your section and ensure Company standards are upheld.</li><li>
Support past MasterChef winners and finalists during their residencies in the outlet.</li><li>
Assist the Senior Chefs in menu tastings for customers interested special menus for different events (corporate dinners, birthday parties, buyouts etc.)</li><li>
Train new and existing junior kitchen staff on daily basis in a clear and accessible manner.</li><li>
Ensure that food that leaves the kitchen is of highest quality and standards and is in correct portions, presentation, and temperature and that all dishes are executed with finesse and consistency.</li><li>
Oversee the preparation, cooking, and presentation of dishes in the kitchen</li><li>
Maintain order, discipline, and cleanliness in the kitchen during working hours, ensure all stations are neat and maintained daily.</li><li>
Appropriately follow up on tasks within the kitchen and assign basic responsibilities to Demi&rsquo;s and Commis and set timelines and guidelines for the tasks needed.</li><li>
Maintain a detailed knowledge of the full menu and be able to explain dish descriptions, discern from allergens or dietary restrictions when needed, ensuring safety measures, and adjusting the modifiers that can be used following the instructions of Senior Chefs.</li><li>
Check stocks on regular basis, report shortage or missing ingredients/items to the Senior Chefs.</li><li>
Check the quantity and quality of received supplies, raise the alarm to Sr Chefs in case of discrepancies.</li><li>
Record temperatures of kitchen appliances and food and keep up to date the kitchen temperature logs on daily basis (chiller, cooking, cooling, reheating, and defrosting).</li><li>
Carry out daily checks for food labelling/ dating and storage ensure good kitchen practices.</li><li>
Maintain high standards of personal hygiene, clean uniform and overall camaraderie and make sure all junior members are always presentable to be in guest view.</li><li>
Instruct and lead junior chefs through their daily requirements in food preparations and make sure they meet their daily goal.</li><li>
Carry out opening and closing procedures of the kitchen (SOPs per station and shift) and monitor that junior staff completes and follow their duties daily.</li><li>
Report maintenance needs, accidents, injuries, and unsafe work conditions to the Senior Chefs.</li><li>
Attend training sessions as and when required.</li><li>
Ensure proper care and security of restaurant equipment, stock, and furniture.</li><li>
Keep costs minimum by efficient and responsible use of resources such as electricity, water, linen, stationery, cleaning materials, cutlery, glassware, and other equipment.</li><li>
Work in a mindful way, ensuring minimum wastage, breakage and spoilage and making sure is recorded and logged daily on paper.</li><li>
Make sure the hygiene and food safety standards are met in all stages of food preparation, starting with the ingredients, and ending with the finished dish which leaves the kitchen door.</li><li>
Make sure that the professional equipment is in good conditions and signal to your supervisors of any malfunction before it affects the staff or the clients.</li><li>
Estimate the necessary time needed for each dish, and the time spent when preparing different meals, perfectly organize your section so that every minute is used wisely, avoiding delays, or wasted time that affects the customers.</li><li>
Have great communication skills, you MUST be in constant communication with all Senior Management well as with the kitchen staff, food providers, technicians, etc.</li><li>
Maintain a positive and professional approach with co-workers and customers.</li><li>
Adhere to all TFG company and Millennium Place hotel policies and procedures.</li><li>
Treat your co-workers fairly and take a personal interest in knowing all culinary teammates.</li><li>
Oversee and report of all stewards and their activities within the culinary department.</li><li>
Assists other Team Members in the kitchen when needed or perform any other tasks assigned by the hotel management.</li><li>
Be able to work with minimal supervision and be able to produce quality product in a timely and efficient manner for the guests or staff.</li></ul>
Desired Skill &amp; Expertise:
<ul><li>Culinary Skills: A strong understanding of cooking techniques and presentation styles.</li><li>
Leadership &amp; Management: The ability to lead a team and manage day to day operations.</li><li>
Communication Skills.</li><li>
Organization &amp; Planning .</li><li>
Creativity.</li><li>
Food Safety &amp; Sanitation.</li></ul></div>

Five Hotels and Resorts

<div><h3 class="jobSectionHeader"><b>Job Description</b></h3>
<div><p><b>An Exhilarating Opportunity</b></p><p></p><p><br>
Are You Ready for a Daring Challenge with The World&rsquo;s Hottest Luxury Hotel Group? Disruptive by Design, FIVE Hotels and Resorts is Redefining &lsquo;FIVE-Star&rsquo; Hospitality and Setting the Gold Standard across the Industry.</p><p></p><p><br>
Join the FIVE Tribe - and Get Ready to Make Waves.</p><p></p><p><b><br>
The Candidate</b></p><p></p><p><br>
A Driven Self-Starter, you have Excellent Communication, Leadership and Organisational Skills. As an Astute Creative and Critical Thinker, you can Conceptualise and Implement Innovative Solutions in a Fast-Paced Environment. Not even the Smallest Detail Escapes Your Keen Eye and You Execute Tasks Proactively with Precision and Finesse. A &lsquo;Can-Do!&rsquo; Attitude Coupled with An Inherent Flair for Taking Ownership Makes You a Highly Motivated Go-Getter.</p><p></p><p><br>
Your Outgoing and Approachable Nature enables you to Seamlessly Connect with other &lsquo;FIVERs&rsquo; and key Stakeholders, ensuring that Their and Your Journey at FIVE is nothing short of Sensational. Joining our Culinary Team as a Chef De Partie, Pastry will Empower you to deliver Exceptional Experiences across our award-winning Lifestyle Destinations. Jump on Board and Unlock your Potential in a Buzzing Environment that will take your Career to New Heights!</p><p></p><p><b><br>
What We&rsquo;re Looking For</b></p><br>
<p></p><ul><li>
A proven track record as a Chef De Partie, Pastry in a Luxury Hotel environment or Pool Operation Establishment, delivering Sensational Experiences synonymous with FIVE's Award-Winning Service Quality.<br>
</li><li>
Outstanding Pre-Opening experience in setting up dynamic, seamless and fast-paced Kitchen Operations is advantageous.<br>
</li><li>
A Culinary Degree or equivalent qualification is preferred.<br>
</li><li>
Demonstrated proficiency in Culinary Techniques, and Presentation and Plating Methods.<br>
</li><li>
Strong familiarity with and understanding of how to Safely Use and Maintain kitchen equipment.<br>
</li><li>
Next-Level Organisational and Leadership skills, effectively leading and inspiring the FIVE Tribe to New Heights<br>
</li><li>
A Meticulous Eye for Detail, ensuring every aspect of Food Quality and Presentation is perfectly curated.<br>
</li><li>
Comprehensive knowledge of HACCP (Hazard Analysis and Critical Control Points) principles and practices, and a thorough understanding of Health and Safety Regulations, Food Hygiene Standards, and Best Practices in Restaurant Operations.<br>
</li><li>
A positive &lsquo;Can-Do!&rsquo; Attitude and proactive in Contributing Innovatively towards menu development and culinary concepts.<br>
</li><li>
Flexibility to work a variety of shifts, including weekends and holidays, based on the requirements of the Hotel.</li></ul><p></p><p><b><br>
Key Responsibilities</b></p><br>
<p></p><ul><li>
Meticulously prepares and crafts Delectable Dishes, showcasing an exceptional &lsquo;FIVE-Star&rsquo; culinary flair.<br>
</li><li>
Supervises, organises and oversees a designated Kitchen Division, demonstrating a keen eye for detail and a commitment to delivering Sensational Dishes.<br>
</li><li>
Ensures the impeccable Organisation and Setup of their section before service periods, ensuring efficiency and smooth operations.<br>
</li><li>
Collaborates closely with Sous Chefs and the Chef De Cuisine to curate menus that reflect Seasonal Trends and embody our bespoke and stunning &lsquo;FIVE-Styled&rsquo; Culinary Vision.<br>
</li><li>
Contributes to the creation of Next-Level Dishes, Menu Components, and Culinary Displays.<br>
</li><li>
Takes charge of Leading, Training, and Mentoring the Culinary Team, instilling a Culture of Continuous Learning and Professional Growth.<br>
</li><li>
Provides Expert Guidance on culinary techniques, time management, and kitchen safety practices.<br>
</li><li>
Closely monitors Ingredient Stock Levels and adopts a Minimum-Waste approach in placing orders, ensuring a continuous and efficient supply of ingredients.<br>
</li><li>
Adheres rigorously to Food Safety and Hygiene Protocols, maintaining a spotless, secure, and sanitary kitchen environment that reflects our Commitment to Excellence.<br>
</li><li>
Fosters collaboration with our FIVE Tribe, ensuring Seamless Correspondence and Coordination during service and special occasions, that upholds our stellar reputation.<br>
</li><li>
Engages enthusiastically in Menu Tasting Sessions, Assessments, and Staff Training exercises, embracing the visionary approach that defines our award-winning &lsquo;Vibe at FIVE.&rsquo;</li></ul><p></p><p><b><br>
The Team</b></p><p></p><p><br>
&lsquo;FIVERs&rsquo; are Cultured yet Chic, Confident yet Self-Effacing, and Work Hard to Play even Harder. As a FIVE Tribe Member, you'll Personify the distinct &lsquo;Vibe at FIVE&rsquo; and apply it to create Insta-Perfect Experiences for our Guests that keeps them Coming Back for More. If you Dream of being surrounded by Like-Minded Individuals who share your Passion for Delivering Unforgettable Moments that last a Lifetime &ndash; then Look No Further and Unleash your Next-Level Potential.</p><p></p><p><b><br>
Sustainable Indulgence at FIVE</b></p><p></p><p><br>
FIVE is a leader in Sustainable Luxury Living and Hospitality, with its UAE-based Destinations being the first and only Hotels in the UAE to obtain the International Renewable Energy Certificates (I-REC) for achieving 100% renewable electricity for 2022. The company's Science-Meets-Styled &lsquo;Sustainable Indulgence&rsquo; Ethos has led to a completely LEED Platinum-certified operational hospitality portfolio. FIVE Palm Jumeirah and FIVE Jumeirah Village are also 3 Star SPIRE Rated Smart Buildings. FIVE Zurich, the only LEED Platinum hotel in Switzerland, achieved an impressive 84 Points under LEED v4's BD+C and ID+C rating system, making it one of just five hotels worldwide to receive Platinum Certification. FIVE illustrates its Commitment to making &lsquo;Sustainability without Compromise on Luxury Living&rsquo; central to its Future Vision, with FIVE LUXE already on track to acquire LEED Platinum (BD+C). These Achievements highlight FIVE&rsquo;s Comprehensive and Committed Scope of Sustainability Strategy permeating Operations, Governance and Community.</p><p></p><p><b><br>
An Equal Opportunity Employer</b></p><p></p><p><br>
The FIVE Tribe represents over 70 nationalities across its over 1500 &lsquo;FIVERs.&rsquo; FIVE is Committed to Hiring a Diverse and Inclusive Workforce as an Equal-Opportunity Employer. Accordingly, FIVE does not discriminate based on disability, race, age, sex, gender, sexual orientation, ethnicity, religion or belief, nationality, marital status, or any other basis protected under national or local laws. Ranked 10th on the Great Workplaces in the UAE 2023 list of Large Organisations, the FIVE Tribe is more than a group of people working together &ndash; it is a Family bonded by common Values and Goals, Celebrating People, Culture and Diversity.</p><p><br>
<br>
</p><p><b>About FIVE Hotels and Resorts</b></p><p></p><p><br>
FIVE Hotels and Resorts prides itself on being Disruptively Different and Daringly Unique. Our Growing Portfolio of Lavish Destinations are the epitome of Glamour and Experiential Luxury, and currently consists of FIVE Palm Jumeirah, FIVE Jumeirah Village, FIVE Zurich and FIVE LUXE. Joining our Exceptional FIVE Tribe means you are part of a team who Breaks Boundaries and offers Unbeatable Next-Level Experiences at FIVE&rsquo;s award-winning Hotels, Dining Concepts, and 360-Degree Immersive Nightlife Venues. As part of the Accomplished FIVE Tribe, you will be part of a group of High Achievers who Fearlessly Challenge Conventions on a Global Stage.</p><p></p><div><br>
Find out more here: fivehotelsandresorts.com</div></div></div><p></p>
<br><ul><div><p>Department Name</p>
<div>Culinary
</div></div><div><p>Date Opened</p>
<div>02/12/2026
</div></div><div><p>Job Type</p>
<div>Full time
</div></div><div><p>Industry</p>
<div>Hospitality
</div></div><div><p>Work Experience</p>
<div>4-5 years
</div></div><div><p>Salary</p>
<div>AED
</div></div><div><p>City</p>
<div>Dubai
</div></div><div><p>State/Province</p>
<div>Dubayy (Dubai)
</div></div><div><p>Country</p>
<div>United Arab Emirates
</div></div><div><p>Zip/Postal Code</p>
<div>337-1500</div></div></ul>

Chef De Partie, Pastry

<div>Overview:
<div><b>
About The First Collection Business Bay</b><br>
In the heart of Dubai&rsquo;s Business Bay, The First Collection Business Bay combines modern design with a welcoming atmosphere. With 437 rooms and suites, the hotel is ideal for both business and leisure guests. Facilities include a rooftop pool, gym, spa, and exclusive access to Soluna Restaurants &amp; Beach Club on the Palm Jumeirah, providing both dining and beachside relaxation for a seamless blend of city convenience and resort escape in one of Dubai&rsquo;s most vibrant areas.</div><div></div><div><b><br>
About The First Collection Business Bay</b><br>
In the heart of Dubai&rsquo;s Business Bay, The First Collection Business Bay combines modern design with a welcoming atmosphere. With 437 rooms and suites, the hotel is ideal for both business and leisure guests. Facilities include a rooftop pool, gym, spa, and exclusive access to Soluna Restaurants &amp; Beach Club on the Palm Jumeirah, providing both dining and beachside relaxation for a seamless blend of city convenience and resort escape in one of Dubai&rsquo;s most vibrant areas.</div><div></div><div><b><br>
About The First Group Hospitality</b><br>
The First Group Hospitality is a Dubai-headquartered, full-service hospitality management company specialising in hotel operations, asset management, and F&amp;B strategy. With a team of industry veterans and a proven track record, the company delivers tailored solutions that enhance efficiency, optimise revenue, and maximise asset value for investors and hotel owners. As a trusted third-party hotel management provider, The First Group Hospitality partners with leading global brands to drive operational excellence and long-term profitability, thanks to expertise spanning property performance optimisation, cost management, and guest experience enhancement. Beyond management, The First Group Hospitality develops and operates a dynamic portfolio of upscale hotels, residences, and award-winning restaurants, creating high-value hospitality assets that stand out in the market.<br>
For more information, visit tfghospitality.com</div>
Job Description:
<div>
Effectively monitor the daily operations of the respective given area within your respective outlet, including provide support and guidance to fellow outlet Chef de Cuisine, Sous Chef and Junior Sous Chef to ensure success and effective operation ending in a positive guest experience.</div><ul><li>
Ability to create recipes and support material, i.e., recipe cards, descriptions, and pictures, and to read and visualize same.</li><li>
basic knowledge of hotel ordering system</li><li>
To be fully aware of all menu item, their recipes, method of production and presentation standards.</li><li>
Carry out close liaison with all section of the kitchen in order to ensure smooth and efficient service.</li><li>
Assume duties of Junior Sous Chef in his/her absence.</li><li>
Demonstrate initiative at all times.</li><li>
Lead and support the junior members of the team.</li><li>
Strong desire to improve on skills and knowledge</li><li>
Ability to produce own work in accordance with a deadline.</li><li>
Ability to train and develop junior staff.</li><li>
Seek own solutions to the minor obstacles that occur from time to time.</li><li>
To project a pleasant and positive professional image to all contacts at all the times.</li><li>
Daily data collection and reporting of issues as they arise.</li><li>
Review the daily production sheets with Junior Sous chef or Sous Chef when the first is not present.</li><li>
Prepares, and when required, delegates the production of the necessary food items in accordance with standards in a timely &amp; efficient fashion to ensure that there is no interruption to guests service</li><li>
Actively participates in training of culinary skill to junior talent and apprentices</li><li>
Adhere to standardized recipes and specifications in order to maintain consistency and ensure all standards are met</li><li>
Keeps work station clean and organized including, but no limited to, fridges, freezers, counter tops and stove tops.</li><li>
Ensures that station opening and closing procedures are carried out to standard.</li><li>
Keep over-production and food waste to a minimum, ensures proper rotation, labelling and storing of food in order to reduce food cost expenses</li><li>
Operate all kitchen equipment and conduct them with safety in mind at all the times.</li><li>
Ensures that all the food products are handled, stored, prepared and served safely in accordance with hotel and government food safety guidelines.</li><li>
Report any and all deficiencies in kitchen equipment functionality and quality of food products to the sous chef or chef de cuisine in a timely fashion.</li><li>
Compliance with all safety regulations of assigned tasks, and ensure a clean and safe working environment with active participation in the hotel health and safety program.</li><li>
Adhere to all environment policies and programs as required.</li><li>
Other reasonable duties as required.</li><li>
Make sure to log all information in the kitchen log book.</li><li>
Briefing with culinary team on new happenings and follow up.</li><li>
Monitor delivery and delegate to arrange accordingly.</li><li>
Cleaning schedule to follow.</li><li>
Always assist in line check.</li><li>
Run the section with great confident</li><li>
Sense of urgency</li><li>
Efficient distribution of task to below level.</li><li>
Ensure full liaison with other members of the section and the kitchen team.</li><li>
Strong communication with the Sous Chef and Junior Sous Chef of the section</li><li>
Key relationship with the Chef de Cuisine, Sous Chef and Junior Sous Chef.</li><li>
Stock rotation, FIFO with proper date labelling as per local municipality regulations.</li><li>
Vegetables, dried goods and other food related items to be stored properly</li><li>
Be aware, embrace and implement HACCP rule and regulation</li><li>
Ideally PIC Level trained</li></ul>
Desired Skill &amp; Expertise:
<div><div><div><b><i>
Business Acumen<br>
</i></b></div><div><ul><li>Consults with appropriate stakeholders to resolve issues or concerns</li></ul><ul><li>Explains to team members internal organizational structures and relationship among different functional</li></ul><ul><li>groups</li></ul><ul><li>Provides direction on when to properly use policies and procedures</li></ul><ul><li>Articulates the role team members play in achieving the goals of the BU</li></ul></div></div><div><div><b><i><br>
Building Trust<br>
</i></b></div><div><ul><li>Demonstrates an open communication style including listening and responding with empathy to the concerns of others, asks others for their ideas and involvement and openly discusses difficult topics.</li></ul><ul><li>Evokes trust from others by clearly establishing how they will provide support without over promising and follows through on commitments</li></ul><ul><li>Behaves consistent with organizational vision and values</li></ul><ul><li>Appreciates differences and ensures all associates are valued for their specific skills</li></ul><ul><li>Articulates the specific contributions of others and ensures all contributors receive due credit and recognition for their actions</li></ul><ul><li>Provides honest feedback without avoiding the real issues</li></ul></div></div><div><div><b><i><br>
Communication<br>
</i></b></div><div><ul><li>Demonstrates effective active listening skills</li></ul><ul><li>Provides team members positive and constructive feedback</li></ul><ul><li>Communicates (in speech or writing) clearly and openly</li></ul><ul><li>Adapts messages and/or communication style to the audience</li></ul><ul><li>Seeks to understand differences of opinion</li></ul><ul><li>Has a good use of vocabulary</li></ul><ul><li>Is able to listen to and consider the opinions of others</li></ul><ul><li>Works hard to ensure that all relevant bodies are included in the communication process</li></ul><ul><li>Selects most effective type of communication for situation</li></ul><ul><li>Actively promotes communication between own department and others</li></ul></div></div><div><div><b><i><br>
Count On Me!<br>
</i></b></div><div><ul><li>Reviews customer feedback regularly to identify improvement opportunities</li></ul><ul><li>Takes ownership to resolve customer dissatisfaction issues with a sense of urgency</li></ul><ul><li>Is an advocate for the customer (internal and external)</li></ul><ul><li>Explains how team members' daily work affects the customers and their perception of the BU</li></ul><ul><li>Treats team members as internal customers and enable them to succeed</li></ul></div></div><div><div><b><i><br>
Driving Results<br>
</i></b></div><div><ul><li>Takes ownership of own team performance</li></ul><ul><li>Identifies issues affecting performance and take appropriate actions</li></ul><ul><li>Exhibits a sense of urgency around top priorities</li></ul><ul><li>Links day-to-day operations to organizational goals</li></ul><ul><li>Strives continually to increase individual and team performance</li></ul><ul><li>Follows the levels of authority for decision making in the organization</li></ul><ul><li>Takes responsibility for decisions made within authority</li></ul><ul><li>Recognizes the impact of decisions made on team members and the organization</li></ul><ul><li>Empowers team members to make decisions in addressing customer issues</li></ul><ul><li>Escalates issues beyond authority to line management</li></ul></div></div><div><div><b><i><br>
Innovation<br>
</i></b></div><div><ul><li>Sees connections between various tasks and departments</li></ul><ul><li>Engages in brainstorming and creative problem solving</li></ul><ul><li>Views problems and potential solutions from various perspectives</li></ul><ul><li>Encourages others to think creatively</li></ul><ul><li>Demonstrates a good understanding of how individuals react to change</li></ul><ul><li>Articulates team members&rsquo; as well as own role in the change process</li></ul><ul><li>Exhibits understanding of people&rsquo;s resistance to change and helps others adapt to change</li></ul><ul><li>Finds ways to continuously improve processes, products and/or services</li></ul><ul><li>Articulates the need for change and explains the benefits of change</li></ul><ul><li>Provides feedback to team members to improve adaptability and flexibility within change environment</li></ul></div></div><div><div><b><i><br>
Leadership Effectiveness</i></b></div><div><ul><li><br>
His/Her team consistently meets goals</li></ul><ul><li>Remains controlled under stressful conditions</li></ul><ul><li>Recognizes and repays good performance; offering continuous support and effective feedback</li></ul><ul><li>Creates an enthusiastic and pleasant atmosphere</li></ul><ul><li>Is technically reliable and is looked for in order to solve problems by using recognized experience</li></ul><ul><li>Knows the strengths, abilities and areas of opportunity and offers qualification and development to each member of the team</li></ul><ul><li>Mentors and helps assimilate new associates and other team members</li></ul><ul><li>Supports and models personal and professional improvement.</li></ul><ul><li>Motivates team members based on their personal drivers</li></ul><ul><li>Capitalizes on the team&rsquo;s diversity and cultural differences</li></ul><ul><li>Ensures regular exchange of information and knowledge within the team</li></ul><ul><li>Maintains others&rsquo; self-esteem by respecting their feelings, values and views</li></ul><ul><li>Seeks input proactively and acknowledges good ideas</li></ul></div></div><div><div><b><i><br>
Valuing Diversity</i></b></div><div><ul><li><br>
During meetings, requests alternative perspectives on important issues.</li></ul><ul><li>If people who might be able to provide an alternative viewpoint are quiet, asks for their opinions</li></ul></div></div></div></div>

Chef De Partie

<div><h3 class="jobSectionHeader"><b>Job Description</b></h3>
<div><p><b>An Exhilarating Opportunity</b></p><p></p><p><br>
Are You Ready for a Daring Challenge with The World&rsquo;s Hottest Luxury Hotel Group? Disruptive by Design, FIVE Hotels and Resorts is Redefining &lsquo;FIVE-Star&rsquo; Hospitality and Setting the Gold Standard across the Industry.</p><p></p><p><br>
Join the FIVE Tribe - and Get Ready to Make Waves.</p><p></p><p><b><br>
The Candidate</b></p><p></p><p><br>
A Driven Self-Starter, you have Excellent Communication, Leadership and Organisational Skills. As an Astute Creative and Critical Thinker, you can Conceptualise and Implement Innovative Solutions in a Fast-Paced Environment. Not even the Smallest Detail Escapes Your Keen Eye and You Execute Tasks Proactively with Precision and Finesse. A &lsquo;Can-Do!&rsquo; Attitude Coupled with An Inherent Flair for Taking Ownership Makes You a Highly Motivated Go-Getter.</p><p></p><p><br>
Your Outgoing and Approachable Nature enables you to Seamlessly Connect with other &lsquo;FIVERs&rsquo; and key Stakeholders, ensuring that Their and Your Journey at FIVE is nothing short of Sensational. Joining our Culinary Team as a Demi Chef De Partie, Chocolatier will Empower you to deliver Exceptional Experiences across our award-winning Lifestyle Destinations. Jump on Board and Unlock your Potential in a Buzzing Environment that will take your Career to New Heights!</p><p></p><p><b><br>
What We&rsquo;re Looking For</b></p><br>
<p></p><ul><li>
A proven track record as a Demi Chef De Partie, Chocolatier in a Luxury Hotel environment or Fine Dining Restaurant, delivering Sensational Experiences synonymous with FIVE's Award-Winning Service Quality.<br>
</li><li>
A Culinary Degree or equivalent qualification is preferred.<br>
</li><li>
Outstanding Pre-Opening experience in setting up dynamic, seamless and fast-paced Kitchen Operations is advantageous.<br>
</li><li>
Impeccable Communication Skills, both verbal and written, with fluency in English.<br>
</li><li>
Demonstrated proficiency in Professional Chocolatier Techniques, and Presentation and Plating Methods.<br>
</li><li>
Strong familiarity with and understanding of how to Safely Use and Maintain kitchen equipment.<br>
</li><li>
Next-Level collaborative skills, effectively Supporting senior chefs, and Leading and Inspiring junior Kitchen Staff.<br>
</li><li>
A Meticulous Eye for Detail, ensuring every aspect of Food Quality and Presentation is perfectly curated.<br>
</li><li>
Comprehensive knowledge of HACCP (Hazard Analysis and Critical Control Points) principles and practices, and a thorough understanding of Health and Safety Regulations, Food Hygiene Standards, and Best Practices in Restaurant Operations.<br>
</li><li>
Positive &lsquo;Can-Do!&rsquo; Attitude and proactive in Contributing Innovatively towards menu development and culinary concepts.<br>
</li><li>
Flexibility to work a variety of shifts, including weekends and holidays, based on the requirements of the Hotel.</li></ul><p></p><p><b><br>
Key Responsibilities</b></p><br>
<p></p><ul><li>
Elevates FIVE&rsquo;s Culinary Experience by meticulously preparing and making artisan chocolate alongside the Chef De Partie, ensuring they meet our Exacting Standards of Quality and Presentation.<br>
</li><li>
Takes ownership and responsibility for their Designated Kitchen Section, whether it involves pastry or bakery and adds a touch of Bespoke Artistry to the Execution and Presentation of Pastries.<br>
</li><li>
Innovates and curates Menu Offerings that captivate our Discerning Clientele, harmonising Local Flavours, global Culinary Trends, and Dietary Preferences in a bespoke culinary experience.<br>
</li><li>
Demonstrates a thorough understanding of Kitchen Equipment, has mastered Cooking Techniques, and uncompromisingly upholds Food Hygiene Practices to maintain &lsquo;FIVE-Styled&rsquo; Safety and Quality.<br>
</li><li>
Collaborates seamlessly with fellow chefs and supervisors, contributing to the creation of Sensational &lsquo;FIVE-Star&rsquo; Dining Experiences.<br>
</li><li>
Provides Mentorship and Support to junior kitchen staff, fostering a Positive and Productive Team environment.<br>
</li><li>
Ensures the impeccable Organisation and Setup of their section before service periods, ensuring Efficiency and Smooth Operations.<br>
</li><li>
Contributes to the management of Ingredient Stock Levels and adopts a Minimum-Waste approach in placing orders, ensuring a continuous and efficient supply of ingredients.<br>
</li><li>
Adheres strictly to Food Safety and Hygiene regulations, ensuring the kitchen remains a faultlessly Clean, Orderly, and Compliant Space.<br>
</li><li>
Participates in Menu Tastings, Evaluations, and Training sessions, showcasing a commitment to continuous improvement and the creation of Boundary-Breaking culinary experiences.</li></ul><p></p><p><b><br>
The Team</b></p><p></p><p><br>
&lsquo;FIVERs&rsquo; are Cultured yet Chic, Confident yet Self-Effacing, and Work Hard to Play even Harder. As a FIVE Tribe Member, you'll Personify the distinct &lsquo;Vibe at FIVE&rsquo; and apply it to create Insta-Perfect Experiences for our Guests that keeps them Coming Back for More. If you Dream of being surrounded by Like-Minded Individuals who share your Passion for Delivering Unforgettable Moments that last a Lifetime &ndash; then Look No Further and Unleash your Next-Level Potential.</p><p></p><p><b><br>
Sustainable Indulgence at FIVE</b></p><p></p><p><br>
FIVE is a leader in Sustainable Luxury Living and Hospitality, with its UAE-based Destinations being the first and only Hotels in the UAE to obtain the International Renewable Energy Certificates (I-REC) for achieving 100% renewable electricity for 2022. The company's Science-Meets-Styled &lsquo;Sustainable Indulgence&rsquo; Ethos has led to a completely LEED Platinum-certified operational hospitality portfolio. FIVE Palm Jumeirah and FIVE Jumeirah Village are also 3 Star SPIRE Rated Smart Buildings. FIVE Zurich, the only LEED Platinum hotel in Switzerland, achieved an impressive 84 Points under LEED v4's BD+C and ID+C rating system, making it one of just five hotels worldwide to receive Platinum Certification. FIVE illustrates its Commitment to making &lsquo;Sustainability without Compromise on Luxury Living&rsquo; central to its Future Vision, with FIVE LUXE already on track to acquire LEED Platinum (BD+C). These Achievements highlight FIVE&rsquo;s Comprehensive and Committed Scope of Sustainability Strategy permeating Operations, Governance and Community.</p><p></p><p><b><br>
An Equal Opportunity Employer</b></p><p></p><p><br>
The FIVE Tribe represents over 70 nationalities across its over 1500 &lsquo;FIVERs.&rsquo; FIVE is Committed to Hiring a Diverse and Inclusive Workforce as an Equal-Opportunity Employer. Accordingly, FIVE does not discriminate based on disability, race, age, sex, gender, sexual orientation, ethnicity, religion or belief, nationality, marital status, or any other basis protected under national or local laws. Ranked 10th on the Great Workplaces in the UAE 2023 list of Large Organisations, the FIVE Tribe is more than a group of people working together &ndash; it is a Family bonded by common Values and Goals, Celebrating People, Culture and Diversity.</p><p><br>
<br>
</p><p><b>About FIVE Hotels and Resorts</b></p><p></p><p><br>
FIVE Hotels and Resorts prides itself on being Disruptively Different and Daringly Unique. Our Growing Portfolio of Lavish Destinations are the epitome of Glamour and Experiential Luxury, and currently consists of FIVE Palm Jumeirah, FIVE Jumeirah Village, FIVE Zurich and FIVE LUXE. Joining our Exceptional FIVE Tribe means you are part of a team who Breaks Boundaries and offers Unbeatable Next-Level Experiences at FIVE&rsquo;s award-winning Hotels, Dining Concepts, and 360-Degree Immersive Nightlife Venues. As part of the Accomplished FIVE Tribe, you will be part of a group of High Achievers who Fearlessly Challenge Conventions on a Global Stage.</p><p></p><p><br>
Find out more here: fivehotelsandresorts.com</p></div></div><p></p>
<br><ul><div><p>Department Name</p>
<div>Culinary
</div></div><div><p>Date Opened</p>
<div>02/12/2026
</div></div><div><p>Job Type</p>
<div>Full time
</div></div><div><p>Industry</p>
<div>Hospitality
</div></div><div><p>Work Experience</p>
<div>4-5 years
</div></div><div><p>Salary</p>
<div>AED
</div></div><div><p>City</p>
<div>Dubai
</div></div><div><p>State/Province</p>
<div>Dubayy (Dubai)
</div></div><div><p>Country</p>
<div>United Arab Emirates
</div></div><div><p>Zip/Postal Code</p>
<div>337-1500</div></div></ul>

Demi Chef De Partie, Chocolatier

Explore 129+ Chef de partie in Dubai United Arab Emirates this March. Find roles across top companies and apply now to boost your career.

129 chef de partie jobs In Dubai United Arab Emirates

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