chef de partie

barista

demi chef de partie

waiter

restaurant manager

station chef

IBIS

<p>TWINE, Dubai World Trade Centre is looking for an experienced Chef De Partie responsible for overseeing a specific station or section within the kitchen. Skilled culinary professionals who ensure the preparation, cooking, and presentation of dishes meets the established standards of quality, taste, and consistency. The Chef De Partie works under the supervision of the Sous Chef or Head Chef and collaborates with other chefs, cooks, and kitchen staff to deliver exceptional dining experiences for guests</p><ul><li>Prepare, cook, and plate dishes according to standardized recipes, menu specifications, and guest preferences.</li><li>Monitor inventory levels of ingredients and supplies for the assigned station to ensure production requirements are met.</li><li>Manage the day-to-day operations of a specific kitchen station, such as grill, saut , pastry, or pantry, with efficiency and organization.</li><li>Coordinate and communicate with fellow chefs and kitchen staff to ensure timely preparation, cooking, and presentation of dishes during service periods.</li><li>Maintain the quality and presentation of dishes, adjust seasoning, and taste dishes regularly to uphold culinary standards.</li><li>Collaborate with the Sous Chef or Head Chef to develop new recipes, dishes, and menu items for seasonal changes, special events, or promotions.</li><li>Provide input and feedback on ingredient sourcing, menu costing, portion control, and food presentation techniques.</li><li>Train and mentor junior cooks, commis chefs, and kitchen apprentices on culinary techniques, recipes, and kitchen operations specific to the station.</li><li>Conduct regular taste tests, quality checks, and plate presentations to ensure that dishes leaving the kitchen meet the hotel's quality standards and guest expectations.</li><li>Address guest feedback, special requests, and dietary restrictions with attention to detail, accuracy, and a focus on exceeding guest satisfaction.</li><li>Maintain a clean, sanitary, and organized kitchen station by following cleaning schedules, sanitation protocols, and hygiene standards.</li><li>Monitor food waste, inventory levels, and kitchen supplies to minimize waste, control costs, and optimize productivity in the kitchen.</li><li>Assist in menu planning, recipe costing, and ingredient sourcing to create innovative and profitable dishes that align with the hotel's culinary concept and budget.</li><li>Participate in inventory management, ordering supplies, and vendor relations to ensure availability of fresh ingredients and cost-effective procurement.</li><li>Collaborate with the Events Team or Banquet chef to plan, prepare, and execute catering orders, special event menus, and private dining experiences.</li><li>Coordinate with front-of-house staff, event planners, and clients to customize menus, accommodate dietary restrictions, and deliver exceptional culinary experiences.</li><li>Stay current on culinary trends, industry best practices, and new cooking techniques through professional development, training programs, and culinary competitions.</li></ul>

Chef De Partie

NOVOTEL

<p>Novotel World Trade Centre is looking for an experienced Chef De Partie responsible for overseeing a specific station or section within the kitchen. Skilled culinary professionals who ensure the preparation, cooking, and presentation of dishes meets the established standards of quality, taste, and consistency. The Chef De Partie works under the supervision of the Sous Chef or Head Chef and collaborates with other chefs, cooks, and kitchen staff to deliver exceptional dining experiences for guests</p> <ul> <li>Prepare, cook, and plate dishes according to standardized recipes, menu specifications, and guest preferences.</li> <li>Monitor inventory levels of ingredients and supplies for the assigned station to ensure production requirements are met.</li> <li>Adhere to proper food handling, storage, and sanitation guidelines to maintain a clean and safe working environment.</li> <li>Manage the day-to-day operations of a specific kitchen station, such as grill, saut , pastry, or pantry, with efficiency and organization.</li> <li>Coordinate and communicate with fellow chefs and kitchen staff to ensure timely preparation, cooking, and presentation of dishes during service periods.</li> <li>Maintain the quality and presentation of dishes, adjust seasoning, and taste dishes regularly to uphold culinary standards.</li> <li>Collaborate with the Sous Chef or Head Chef to develop new recipes, dishes, and menu items for seasonal changes, special events, or promotions.</li> <li>Ensure that menu offerings for the assigned station are innovative, visually appealing, and aligned with the culinary concept and brand standards of the hotel.</li> <li>Provide input and feedback on ingredient sourcing, menu costing, portion control, and food presentation techniques.</li> <li>Train and mentor junior cooks, commis chefs, and kitchen apprentices on culinary techniques, recipes, and kitchen operations specific to the station.</li> <li>Foster a culture of teamwork, respect, and continuous learning among kitchen staff to enhance skills, performance, and job satisfaction.</li> <li>Lead by example in demonstrating professionalism, culinary expertise, and a positive attitude in the kitchen.</li> <li>Conduct regular taste tests, quality checks, and plate presentations to ensure that dishes leaving the kitchen meet the hotel's quality standards and guest expectations.</li> <li>Address guest feedback, special requests, and dietary restrictions with attention to detail, accuracy, and a focus on exceeding guest satisfaction.</li> <li>Collaborate with servers, front-of-house staff, and management to maintain open communication and resolve any issues or concerns related to food quality or service.</li> <li>Maintain a clean, sanitary, and organized kitchen station by following cleaning schedules, sanitation protocols, and hygiene standards.</li> <li>Monitor food waste, inventory levels, and kitchen supplies to minimize waste, control costs, and optimize productivity in the kitchen.</li> <li>Assist in menu planning, recipe costing, and ingredient sourcing to create innovative and profitable dishes that align with the hotel's culinary concept and budget.</li> <li>Participate in inventory management, ordering supplies, and vendor relations to ensure availability of fresh ingredients and cost-effective procurement.</li> <li>Collaborate with the Events Team or Banquet chef to plan, prepare, and execute catering orders, special event menus, and private dining experiences.</li> <li>Coordinate with front-of-house staff, event planners, and clients to customize menus, accommodate dietary restrictions, and deliver exceptional culinary experiences.</li> <li>Stay current on culinary trends, industry best practices, and new cooking techniques through professional development, training programs, and culinary competitions.</li> <li>Attend workshops, seminars, and culinary events to expand knowledge, improve skills, and network with other chefs and industry professionals.</li> <li>Proactively seek feedback from peers, mentors, and supervisors to enhance culinary expertise, leadership abilities, and career growth opportunities.</li> </ul>

MOVENPICK

<p><strong>The Role</strong></p>
<p>To supervise the assigned station / section, produce a consistent, high quality product, ensure a courteous, professional, efficient and flexible service consistent with M venpick Hotels &amp; Resorts Standards Policies &amp; Procedures in order to maximize guest satisfaction.</p>
<p><strong>Key Deliverables and Responsibilities</strong></p>
<p><strong>Planning &amp; organizing:</strong></p>
<ul>
 <li>The ability to make requisitions of all items needed for the next day, with the assistance of the Junior Sous Chef partie or senior chef on duty.</li>
 <li>The ability to prioritise, plan and organise your daily tasks in order to ensure on time delivery as required.</li>
</ul>
<p><strong>Operations:</strong></p>
<ol>
 <li>The ability to follow instruction and work closely with the senior chef, executive sous chef and executive chef.</li>
 <li>The ability to work closely with the Junior Sous Chef or senior chef in preparing mise en place.</li>
 <li>The ability to work as directed on station of assignment under the appropriate Junior Sous Chef or senior chef.</li>
 <li>To report in the kitchen at your station at scheduled times regardless of beginning off shift or returning from meal break.</li>
 <li>To wear uniforms according to M venpick standards.</li>
 <li>The ability to work closely with standard recipes, photos and plate presentations in order to maintain quality standards and presentation in accordance with  M venpick established guidelines and standards</li>
 <li>The ability to work neatly and clean; keeping all work areas and refrigerators organized and in accordance with sanitary requirements.  first in first out  &amp;  if you make the mess, you clean it up</li>
 <li>The ability to follow HACCP guidelines and municipality regulations at all times.</li>
 <li>The ability to follow clean as you go policy and keep work area clean at all times.</li>
 <li>The ability to taste and season the food appropriately and to ensure it is well presented and of the standard and quality required before serving it to the guest.</li>
 <li>The ability and desire to proactively learn, test and sample (eat) all world cuisines by whatever means possible whether through hotel programs and training or self-taught research and development.</li>
 <li>The ability to keep waste to a minimum and work in a proactive manner to assist in meeting budgeted food cost levels</li>
 <li>The ability to maintain a cooperative working relationship with fellow employees</li>
 <li>The ability to perform other tasks or projects as assigned by hotel management and staff</li>
 <li>The ability to leave enough mise en place for the next shift and utilize formalized production lists and following a shift-handover sop</li>
 <li>The ability to accommodate all food server's requests when possible regarding guest's dietary requirements, personal preference and requests</li>
 <li>The ability to handle and rotate food according to established procedures.</li>
 <li>The ability to maintain the work area and equipment in a safe and sanitary manner.</li>
 <li>The ability to maintain a positive attitude and a professional disposition.</li>
 <li>The ability to maintain a full line of communication with supervisors and fellow workers and all hotel associates.</li>
 <li>The ability to prepare and plate items (food orders) received from F&amp;B staff regardless of hand-written or computer printed media in a timely and accurate manner.</li>
 <li>The ability to check and complete mise en place pars in setting up the station.</li>
 <li>The ability to turn off all equipment ensuring no safety hazard has been left behind</li>
 <li>The ability to set up station properly and on time for each service period.</li>
 <li>The ability to make sure all food is prepared by recipes designated by the chef de cuisine or senior chef.</li>
 <li>The ability to make sure quality and quantity meets our standard.</li>
 <li>The ability to notify chef de cuisine or senior chef of any problems or complaints as when they arise.</li>
 <li>The ability to not leave your section without doing the final check.</li>
 <li>The ability to be able to work in another area when needed and take part in cross training when directed.</li>
 <li>The ability to be able to assist in same day preparation and advance preparation for another station as instructed by the supervisor</li>
 <li>The ability to all food items for storage must be covered, dated and labelled according established guidelines, standards and checklists.</li>
 <li>The ability to be able to work unsupervised.</li>
 <li>The ability to be able to be flexible to the business demands and working hours.</li>
 <li>The ability to; throughout the working day switch off and clean oven tops, kitchen equipment and work areas as well as all work surfaces.</li>
 <li>The ability to be able to assist and direct the stewards with the daily cleaning tasks.</li>
 <li>Breaks and meals, as laid down in the LSOP. 2 x 15 min. And 1 x 30 min. For lunch and dinner, depending on hours of work</li>
 <li>Follow all kitchen regulations as outlined and directed</li>
 <li>Swipe in and out has to be done in uniform, not before getting changed.</li>
</ol>
<p><strong>Administration:</strong></p>
<ol>
 <li>The ability to display an interest in all kitchen and hotel activities and help colleagues when and where ever possible</li>
 <li>The ability to respond properly in any hotel emergency or safety situation.</li>
 <li>The ability to be able to come to any and all kitchen meetings whilst on duty or otherwise.</li>
 <li>The ability to sign acceptance for tools, knives, uniforms etc. And will pay back to the company for any loss or damage of said equipment.</li>
 <li>Fill out the appropriate log sheets according our standard on a daily base</li>
 <li>Be aware of accident prevention and help enforce safe work habits   zero accidents is our goal.</li>
 <li>No employee to be on the property after working hours without signed authorisation from a manager except for meals in the staff cafeteria</li>
 <li>Overtime will be approved on business demands by the chef de cuisine or executive chef</li>
 <li>Any violation of the above mentioned rules will be subject to disciplinary action.</li>
</ol>
<p><strong>Generic Aspects on Hygiene / Personal Safety / Environment/Confidentiality:</strong></p>
<ul>
 <li>Ensure proper care of all equipment and furniture entrusted for Heartists use.</li>
 <li>Be well-familiar with the hotel's policies and procedures, well-acquainted with the physical layout of the hotel and its premises and knowledgeable of the hotel's emergency procedures in regard to fire, medical, bomb threat, black-out and evacuation.</li>
 <li>Knows the safety regulations and ensures their application &amp; ensures the safety of people and property in the hotel.</li>
 <li><br></li>
</ul>

Commis I

Legacy Hotels Holding

<p>Oversee and manage a specific section or station within the kitchen.</p><p>Prepare and execute dishes according to established recipes and standards.</p><p>Ensure the highest standards of food quality, taste, and presentation in your section.</p><p>Maintain strict adherence to food safety and sanitation standards.</p><p>Collaborate with the Sous Chef and culinary team to ensure smooth kitchen operations.</p><p>Assist in keeping the kitchen organized, clean, and efficient.</p><p>Train and mentor the junior kitchen team within your section.</p><p>Contribute to the development and adaptation of recipes for your section.</p><p>Stay updated on culinary trends, techniques, and emerging ingredients.</p><p>Participate in special culinary events, promotions, and guest interactions.</p><p>Support other sections of the kitchen as needed during peak hours.</p><p>Foster a culture of excellence in culinary techniques and teamwork.</p><p>Operate in a safe and environmentally friendly manner to safeguard the health and safety of guests and colleagues, as well as contribute to environmental conservation.</p><p>Adhere to the company s environmental, health, and safety procedures and policies.</p>

Chef De Partie - Asian Cuisine

Minor International

<b>Job Description  </b><div> <p> A Chef de Partie is responsible for the oversight of all culinary dishes that are prepared in their section. Because of this, a successful Chef de Partie must be very knowledgeable about their specialty, as well as culinary functions in general. A person in this role must also be very organized and comfortable working in a high-pressure environment. A Chef de Partie must also be able to give orders within their section, as well as reliably carry out orders handed down to them by the Sous Chef and Head Chef.</p></div>

Chef de Partie - Pastry

Hilton Hotels

<p>The Chef de Partie (Lao Asian Cuisine), 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 a deep knowledge of traditional and modern Asian cuisine, a commitment to excellence, and the ability to work efficiently in a fast-paced kitchen environment.</p>
<p> <strong>What will I be doing</strong> </p>
<p>A Chef de Partie plays a vital role in executing menu offerings and maintaining the highest culinary standards while supporting the kitchen team. This position involves 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>Prepare and present high-quality dishes that align with the Asian cuisine concept of LAO Restaurant and with the hotel s luxury standards.</li>
<li>Assist in menu planning and developing new Asian cuisine recipes, ensuring each dish reflects authenticity, creativity, and consistency.</li>
<li>Maintain a high standard of food preparation and presentation, following established recipes and plating guidelines.</li>
<li>Work closely with the Sous Chef and Chef de Cuisine to ensure efficient kitchen operations.</li>
<li>Manage a designated section of the kitchen, ensuring timely and precise food preparation.</li>
<li>Monitor and control stock levels, ensuring proper storage and minimizing food waste.</li>
<li>Maintain strict adherence to hygiene, health, and safety regulations in the kitchen.</li>
<li>Train and guide junior kitchen staff to uphold quality standards and efficiency.</li>
<li>Ensure food cost control measures are followed while maintaining food quality.</li>
<li>Collaborate with the team to enhance guest satisfaction through culinary excellence.</li>
<li>Coordinate with other sections to ensure a smooth flow of dishes during service.</li>
<li>Maintain consistency in quality and presentation across all dishes.</li>
<li>Adhere to portion control standards to reduce wastage.</li>
<li>Maintain a clean, safe, and hygienic kitchen environment, adhering to food safety regulations.</li>
<li>Ensure that the kitchen and workstations comply with health and safety standards.</li>
<li>Oversee the proper handling, storage, and labelling of food.</li>
<li>Monitor and maintain inventory for the section.</li>
<li>Ensure ingredients are available for upcoming banquets and communicate any shortages to the Sous Chef.</li>
<li>Assist in minimizing food wastage and managing stock rotation.</li>
</ul>

Chef de Partie

Conservatorium Hotel

<div><div><div><p>Chef de Partie - Colleague Cafeteria
 </p><div></div><div><div><ul><div>JR-03785
</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>Permanent
</div><div></div><div><div>Mandarin Oriental Downtown, Dubai
</div></div>
</ul></div></div><p></p><div><p>Mandarin Oriental Downtown, Dubai is looking for a Chef de Partie to join our Colleague Dining Restaurant team.</p><p></p><p>
Are you a master of craft? Do you thrive in a team that succeeds together, demonstrating integrity and respect while acting responsibly? Do you embrace a growth mindset? We invite you to become a fan of the exceptional.</p><p></p><p>
Mandarin Oriental is the award-winning owner and operator of some of the most luxurious hotels, resorts and residences located in prime destinations around the world, with a strong development pipeline. Increasingly recognised for creating some of the world&rsquo;s most sought-after properties, the Group provides legendary service inspired by Asian heritage whilst representing the very cutting-edge of luxury experiences.</p><p></p><p>
Nestled in the city's heart, Mandarin Oriental Downtown, Dubai offers a stunning fusion of modern design with a touch of oriental flair, redefining hospitality standards. With unparalleled views of Dubai's skyline, the iconic Burj Khalifa, and the sparkling Arabian Sea, this urban retreat offers 224 luxury Residences and 259 Rooms &amp; Suites. Going beyond traditional hospitality, Mandarin Oriental Downtown, Dubai is not just a hotel but a lifestyle destination, offering relaxation, luxury, and memorable experiences.</p><p></p><p><b>
About the job</b></p><p></p><p>
Based at the Mandarin Oriental Downtown, Dubai within the Food &amp; Beverage Department in Dubai, the Chef de Partie will be responsible for preparing and presenting high-quality dishes for colleague meals. And will ensure that all food is prepared with consistency, attention to detail, and delivered in a timely manner. The Chef de Partie reports to Sous Chef.</p><p></p><p><b>
As a Chef de Partie, you will be responsible for the following duties:</b></p><ul>
<li><p>
Take full ownership of food quality, presentation, and timely delivery within assigned kitchen section.</p></li>
<li><p>
Supervise and coordinate with other kitchen sections to ensure seamless operations.</p></li>
<li><p>
Monitor compliance with quality standards, hygiene, stock management, and culinary techniques.</p></li>
<li><p>
Maintain and enforce up-to-date plating guides aligned with dish descriptions and presentation standards.</p></li>
<li><p>
Handle daily ordering of ingredients and promote effective interdepartmental communication.</p></li>
<li><p>
Uphold and comply with all health, food safety, and hygiene standards in line with hotel policies, HACCP requirements, including those mandated by UAE Municipality.</p></li>
</ul><p></p><p><b>
As a Chef de Partie, we expect from you:</b></p><ul>
<li><p>
High School qualification required; Degree or Diploma in Hospitality/Culinary Arts preferred.</p></li>
<li><p>
At least 3 years&rsquo; experience in a 5-star hotel or high-end restaurant setting.</p></li>
<li><p>
Demonstrated expertise as a Chef de Partie in fast-paced, fine-dining kitchens.</p></li>
<li><p>
International work exposure in two or more regions (Asia, Europe, North America; Middle East preferred).</p></li>
<li><p>
Strong culinary foundation in dish preparation, cooking, and presentation techniques.</p></li>
<li><p>
Knowledge of HACCP standards; experience with hotel pre-opening or renovation is a plus.</p></li>
</ul><p></p><p><b>
Our commitment to you
</b></p><ul><li><p>Learning &amp; Development. Your success is our success. We craft unique learning and development programmes for various stages in your career so that you grow, continuously.</p></li>
<li><p>
MOstay. When you work as hard as our colleagues do, it&rsquo;s important to take time off. As a member of the #MOfamily, you can stay with us wherever you go in the world. The MOstay programme offers complimentary nights and additionally attractive rates on rooms for you and your loved ones.</p></li>
<li><p>
Heath &amp; Colleague Wellness. Finding the right work-life balance is important. Your wellbeing matters to us. A variety of health benefits and wellness programmes are offered to all our colleagues, globally.</p></li>
<li><p>
Colleague Comfort and Convenience: Benefit from comfortable accommodation, a duty transportation, and duty meals to ensure your work experience is both enjoyable and hassle-free.</p></li>
<li><p>
Competitive Salary and Benefits: We offer a competitive salary and an attractive benefits package, fully aligned with UAE industry standards, to ensure your financial well-being and stability.</p></li>
</ul><p></p><p><b>
We&rsquo;re Fans. Are you?</b></p></div></div></div></div><p></p>

Chef de Partie - Colleague Cafeteria

Explore 396+ Station chef in Dubai this October. Find roles across top companies and apply now to boost your career.

396 station chef jobs IN Dubai

Chef De Partie

Chef De Partie

Commis I

Chef De Partie - Asian Cuisine

Chef de Partie - Pastry

Chef de Partie

Chef de Partie - Colleague Cafeteria