Chef de Partie - Kitchen Operations
Posted date [2026-09-24]
(ID: 52316)
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Job Description and Requirements
Chef de Partie - Kitchen OperationsJob Snapshot
Role: Chef de Partie
Location: Dubai, United Arab Emirates
Industry: Hospitality
Function: Chef/Culinary/Kitchen Management
Experience: At least 5 years of kitchen experience
Job Type: Full Time
Position Overview
The Chef de Partie in Dubai, United Arab Emirates will manage day-to-day production and service within an assigned kitchen section, ensuring consistent food quality, correct mise-en-place, effective stock rotation and compliance with hotel hygiene and HACCP standards. The role also provides hands-on supervision and training to Demi Chefs and Commis Chefs while coordinating closely with the Chef de Cuisine and senior kitchen leadership.
Job Details
Country: United Arab Emirates
City: Dubai
Industry: Hospitality
Function: Chef/Culinary/Kitchen Management
Salary: Not disclosed
Gender: No Preference
Candidate Nationality: Not specified
Job Type: Full Time
Work Arrangement: On-site
Kitchen Operations
* Organize shifts within the assigned section according to mise-en-place, production and service requirements.
* Allocate duties to Demi Chefs and
Commis Chefs and verify that assigned work is completed correctly.
* Check food preparation each day for portion size, quantity and quality in accordance with the approved recipe index.
* Complete the daily checklist covering mise-en-place and food storage requirements.
* Review the main kitchen information board for banquet changes and other operational updates.
* Communicate relevant function and service information clearly to the incoming shift.
* Maintain an organized section capable of supporting consistent kitchen production and service.
Stock and Requisitions
Prepare daily wine, dry-store and food requisitions as well as kitchen transfer documentation for approval by the Executive Chef or Executive Sous Chef. Support appropriate stock rotation within the section and ensure ingredients and supplies are managed in line with operational requirements.
Team Supervision and Training
* Maintain positive working relationships with Heartists and contribute to team motivation.
* Provide one-to-one training and confirm that instructions and procedures are understood.
* Monitor the work and personal hygiene standards of Demi Chefs and Commis Chefs within the section.
* Attend daily meetings with the Chef de Cuisine and other meetings requested by the Executive Chef or Executive Sous Chef.
* Work collaboratively with colleagues from different nationalities and backgrounds.
Food Safety and Hygiene
Follow the hotel\'s hygiene and HACCP standards and ensure applicable Standard Operating Procedures and requirements are fully observed within the assigned kitchen section.
Qualifications and Experience
* At least 5 years of kitchen experience.
* Completed kitchen apprenticeship or chef training courses lasting at least one year.
* At least 2 years of experience in a five-star international chain hotel or restaurant.
* At least 1 year of experience in a similar position or as a Demi Chef within an international five-star hotel.
* Willingness and ability to work effectively as part of a team.
* Ability to work professionally with people from different nationalities and backgrounds.
* Check food preparation each day for portion size, quantity and quality in accordance with the approved recipe index.
* Complete the daily checklist covering mise-en-place and food storage requirements.
* Review the main kitchen information board for banquet changes and other operational updates.
* Communicate relevant function and service information clearly to the incoming shift.
* Maintain an organized section capable of supporting consistent kitchen production and service.
Stock and Requisitions
Prepare daily wine, dry-store and food requisitions as well as kitchen transfer documentation for approval by the Executive Chef or Executive Sous Chef. Support appropriate stock rotation within the section and ensure ingredients and supplies are managed in line with operational requirements.
Team Supervision and Training
* Maintain positive working relationships with Heartists and contribute to team motivation.
* Provide one-to-one training and confirm that instructions and procedures are understood.
* Monitor the work and personal hygiene standards of Demi Chefs and Commis Chefs within the section.
* Attend daily meetings with the Chef de Cuisine and other meetings requested by the Executive Chef or Executive Sous Chef.
* Work collaboratively with colleagues from different nationalities and backgrounds.
Food Safety and Hygiene
Follow the hotel\'s hygiene and HACCP standards and ensure applicable Standard Operating Procedures and requirements are fully observed within the assigned kitchen section.
Qualifications and Experience
* At least 5 years of kitchen experience.
* Completed kitchen apprenticeship or chef training courses lasting at least one year.
* At least 2 years of experience in a five-star international chain hotel or restaurant.
* At least 1 year of experience in a similar position or as a Demi Chef within an international five-star hotel.
* Willingness and ability to work effectively as part of a team.
* Ability to work professionally with people from different nationalities and backgrounds.
