station chef

IBIS

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<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

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 <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>

Accor

<div>Company Description 
Join a hotel that is a member of the Accor network, whose group brings together more than 45 brands, 5,500 hotels, 10,000 restaurants and lifestyle destinations. Here, we believe in you and what you bring to the table. There are many opportunities for development and advancement. Every gesture, every smile, every action, contributes to creating a positive and memorable impact for our customers, our colleagues and also for our planet. Together, we embody the vision of responsible hospitality.
Take the opportunity to become a Heartist&reg;, and let your heart guide you in this world where life beats faster. 
Job Description 
We are 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<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&eacute;, 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> 

Qualifications 
<ul><li>
Culinary degree or equivalent culinary certification preferred.</li><li>
Proven experience working in a professional kitchen environment, with expertise in a specific culinary station or cuisine.</li><li>
Strong culinary skills, creativity, and attention to detail in food preparation, cooking techniques, and plate presentation.</li><li>
Knowledge of food safety regulations, sanitation practices, and kitchen hygiene standards.</li><li>
Excellent communication, teamwork, and organizational skills to collaborate effectively with kitchen staff, management, and guests.</li><li>
Ability to work in a fast-paced, high-pressure kitchen environment and multitask during peak service periods.</li><li>
Certification in food safety and/or culinary arts may be required depending on local regulations</li></ul> 

Additional Information 
We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.</div>

EN - Chef de Partie

MOVENPICK

The Role
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.
Key Deliverables and Responsibilities
Planning &amp; organizing:
<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>
Operations:
<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>
Administration:
<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>
Generic Aspects on Hygiene / Personal Safety / Environment/Confidentiality:
<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> </li>
</ul>

Commis I

Exceed Experts

Our client, ahealthy food company, with numerous restaurant branches, central kitchen and catering business, is expanding their culinary operations and looking for talented chefs to join their dynamic kitchen team:Experience 2-5 yearsEducation: Diploma / BachelorSalary: 2,750 &ndash; 3,500 SAR +accommodationRole: In charge of a specific section (or &ldquo;station&rdquo;) of the kitchen &mdash; for example, grill, sauce, fish, pastry, etc.Level: Mid-level supervisory role.Responsibilities:Manages a small team (including Demi Chefs and Commis).Ensures consistency, quality, and presentation of dishes in their section.Coordinates with the Sous Chef and Head Chef.Trains junior staff and oversees food prep and service in their area.Experience in health food industry is preferred.Only shortlisted candidates will be contacted.Job Type: Full-timePay: &#65020;2,750.00 - &#65020;3,500.00 per month

Kitchen chef

Legacy Hotels Holding

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

Chef De Partie - Asian Cuisine

Holiday Inn

<div>Chef de Partie &ndash; Steak Specialty

Are you passionate about premium cuts, perfect doneness, and delivering unforgettable steak experiences? We&rsquo;re looking for a Chef de Partie &ndash; Steak Specialty to join our dynamic culinary team. In this role, you&rsquo;ll bring your expertise in grilling, butchery, and presentation to create exceptional dishes that leave a lasting impression on every guest.
A little taste of your day-to-day:

Every day is different, but you&rsquo;ll mostly be:

Taking full responsibility for the steak section, ensuring all meats are prepared, seasoned, and cooked to perfection according to guest preferences and hotel standards.

Executing precise cooking techniques for various doneness levels (e.g., rare to well-done) using grills, charbroilers, ovens, and sous-vide when applicable.

Selecting and handling premium cuts (e.g., ribeye, tenderloin, striploin, tomahawk), ensuring proper storage, aging, trimming, and portioning.

Coordinating with the Sous Chef and other CDPs to ensure smooth service during busy operations.

Maintaining high standards of food quality, presentation, hygiene, and safety in line with HACCP and hotel policies.

Training and guiding junior team members in grilling methods, station setup, and operational excellence.

Contributing to menu development, recommending new steak dishes, marinades, sauces, and accompaniments.

Monitoring stock levels and ensuring adequate mise en place for daily operations.
What we need from you:

Minimum 2&ndash;3 years of experience in a similar role, ideally in a steakhouse, grill restaurant, or 5-star hotel.

Strong technical skills in grilling, meat handling, temperature control, and butchery.

A genuine passion for premium meats, flavor development, and culinary excellence.

Knowledge of food safety, HACCP, and kitchen best practices.

Ability to work efficiently under pressure while maintaining consistency and quality.

A team-oriented attitude with leadership qualities to guide and motivate Commis and Demi Chefs.

Flexibility to work various shifts including weekends and public holidays.

Culinary certification is an advantage.
What you can expect from us:

We give our people everything they need to succeed:

Opportunities to grow and develop your culinary career with a global brand.

A collaborative and professional kitchen environment that values your expertise.

Competitive salary, benefits, and recognition for your skills.

The chance to showcase your steak mastery to international guests every day.
Don't quite meet every single requirement, but still believe you'd be a great fit for the job? We'll never know unless you hit the 'Apply' button. Start your journey with us today.</div>

Chef de Partie – Steak Specialty

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Chef De Partie

Chef De Partie

EN - Chef de Partie

Commis I

Kitchen chef

Chef De Partie - Asian Cuisine

Chef de Partie – Steak Specialty